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F&CS 496: Senior Thesis
1.00 - 3.00 Credits
West Virginia University
I, II, S. 1-3 Hr. PR: Consent.
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F&CS 496 - Senior Thesis
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F&CS 498: Honors
1.00 - 3.00 Credits
West Virginia University
I, II, S. 1-3 Hr. PR: Students in Honors Program and Consent by the Honors Director. Independent reading, study or research.
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F&CS 498 - Honors
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FDST 200: Food Science and Technology
3.00 Credits
West Virginia University
3 Hr. Up-to date basics of food science and technology, including: food industry outlook, degrees and careers, food chemistry, food processing and engineering, food microbiology and food safety, food biotechnology, and sensory evaluation of foods.
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FDST 200 - Food Science and Technology
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FDST 308: Food Plant Sanitation
3.00 Credits
West Virginia University
3 Hr. PR: CHEM 111 or CHEM 115. Students will learn basic concepts of food processing and the laws and regulations governing it as well as good manufacturing practices involved in order to ensure the quality of food that is sold to the public. (Offered in spring of even years)
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FDST 308 - Food Plant Sanitation
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FDST 365: Muscle Foods Technology
3.00 Credits
West Virginia University
3 Hr. Emphasis on muscle of slaughtering, cutting, breaking, manufacturing, structure and composition, conversion of muscle to muscle food, processing food animals (cattle, sheep, hogs, poultry, and fish) and products to ensure quality and safety from processing through storage, fresh and value-added processing, and nutritional value.
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FDST 365 - Muscle Foods Technology
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FDST 367: Muscle Foods Technology Laboratory
1.00 Credits
West Virginia University
1 Hr. Co-Req: FDST 365. Laboratory training in the processing of carcasses derived from food animals including red meat, poultry, and fish species. Microbiology, cookery, and storage of fresh products. Basic techniques in processed muscle foods production. (Offered in fall of even years).
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FDST 367 - Muscle Foods Technology Laboratory
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FDST 434: Food Quality Evaluation
3.00 Credits
West Virginia University
3 Hr. PR: FDST 200 and (CHEM 111 or CHEM 115). Methods used for the qualitative and quantitative analysis of the chemical and sensory quality of foods will be described.
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FDST 434 - Food Quality Evaluation
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FDST 436: Food Quality Evaluation Lab
1.00 Credits
West Virginia University
1 Hr. Co-Req: FDST 434. Laboratory training in methods used for the qualitative and quantitative analysis of the chemical and sensory quality of foods. This laboratory will provide a hands-on experience for students who take or have taken FDST 434.
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FDST 436 - Food Quality Evaluation Lab
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FDST 445: Food Microbiology
3.00 Credits
West Virginia University
3 Hr. PR: ENVM 341. The relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing. The emerging food preservation technologies and predictive microbiology will be introduced.
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FDST 445 - Food Microbiology
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FDST 449: Food Microbiology Lab
1.00 Credits
West Virginia University
1 Hr. PR: FDST 445. Laboratory training in methods used in microbiological examination of foods. This laboratory will provide a hands-on experience for students who take or have taken ENVM 545.
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FDST 449 - Food Microbiology Lab
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