FOOD SCI 120 — SCIENCE OF FOOD

3 credits.

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.

FOOD SCI 150 — FERMENTED FOOD AND BEVERAGES: SCIENCE, ART AND HEALTH

3 credits.

Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.

FOOD SCI 201 — DISCOVERING FOOD SCIENCE

1 credit.

Provides a brief introduction to the different areas of study and career opportunities within the food industry.

FOOD SCI 289 — HONORS INDEPENDENT STUDY

1-2 credits.

Research work for honors students under direct guidance of a faculty member in an area encompassing Food Science. Students are responsible for arranging the work and credits with the supervising instructor.

FOOD SCI 299 — INDEPENDENT STUDY

1-3 credits.

Research work for students under direct guidance of a faculty member in an area encompassing Food Science. Students are responsible for arranging the work and credits with the supervising instructor.

FOOD SCI 301 — INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

3 credits.

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

FOOD SCI/​AN SCI  305 — INTRODUCTION TO MEAT SCIENCE AND TECHNOLOGY

4 credits.

Application of biological, technological, and economical principles to muscle and related tissue utilized for food.

FOOD SCI/​AN SCI  321 — FOOD LAWS AND REGULATIONS

1 credit.

Food laws and regulations, regulatory and commerical grading standards used in the food industry.

FOOD SCI/​MICROBIO  324 — FOOD MICROBIOLOGY LABORATORY

2 credits.

Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast.

FOOD SCI/​MICROBIO  325 — FOOD MICROBIOLOGY

3 credits.

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.

FOOD SCI 375 — SPECIAL TOPICS

1-3 credits.

Subjects of current interest to undergraduates.

FOOD SCI 399 — COORDINATIVE INTERNSHIP/COOPERATIVE EDUCATION

1-8 credits.

An internship under guidance of a faculty or instructional academic staff member in the Food Science department and a internship site supervisor. Students are responsible for arranging the work and credits with the faculty or instructional academic staff member and the internship site supervisor.

FOOD SCI 400 — STUDY ABROAD IN FOOD SCIENCE

1-6 credits.

Provides an area equivalency for courses taken on Madison Study Abroad Programs that do not equate to existing UW courses.

FOOD SCI 410 — FOOD CHEMISTRY

3 credits.

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

FOOD SCI 412 — FOOD ANALYSIS

4 credits.

Application of quantitative techniques to the determination of composition and quality of food products.

FOOD SCI 432 — PRINCIPLES OF FOOD PRESERVATION

3 credits.

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

FOOD SCI 437 — FOOD SERVICE OPERATIONS

4 credits.

Fundamentals, principles, and practices of the United States Food Systems, Food Service, and Food Service Management. Introduction to the food service industry as applied in diverse settings, including but not limited to schools, hospitals and restaurants.

FOOD SCI 440 — PRINCIPLES OF FOOD ENGINEERING

3 credits.

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

FOOD SCI/​BSE/​M E  441 — RHEOLOGY OF FOODS AND BIOMATERIALS

3 credits.

Fundamentals of rheology and rheological evaluations of food and biomaterials; structure-function relationships.

FOOD SCI/​AN SCI/​DY SCI/​SOIL SCI  472 — ANIMAL AGRICULTURE AND GLOBAL SUSTAINABLE DEVELOPMENT

1 credit.

Examines issues related to global agriculture and healthy sustainable development. Using a regional approach and focusing on crops and livestock case studies, students will learn the interdependence between US agriculture and agriculture in emerging economies. Some topics covered include population and food, immigration, the environment; crop and livestock agriculture; global trade; sustainability; food security, the role of women in agriculture, and the role of dairy products in a healthy diet.

FOOD SCI/​AN SCI/​DY SCI/​SOIL SCI  473 — INTERNATIONAL FIELD STUDY IN ANIMAL AGRICULTURE AND SUSTAINABLE DEVELOPMENT

2 credits.

Examines issues related to global agriculture and healthy sustainable development. Using a regional approach and focusing on crops and livestock case studies, students will learn the interdependence between US agriculture and agriculture in emerging economies. Some topics covered include population and food, immigration, the environment; crop and livestock agriculture; global trade; sustainability; and the role of women in agriculture and the role of dairy products in a healthy diet.

FOOD SCI 511 — CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

3 credits.

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

FOOD SCI 514 — INTEGRATED FOOD FUNCTIONALITY

4 credits.

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.

FOOD SCI/​AN SCI  515 — COMMERCIAL MEAT PROCESSING

2 credits.

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

FOOD SCI 532 — INTEGRATED FOOD MANUFACTURING

4 credits.

Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation/GMP, statistical process control, and environmental impacts..

FOOD SCI 535 — CONFECTIONERY SCIENCE AND TECHNOLOGY

3 credits.

Through a combination of on-line lectures, classroom activities, evaluation of commercial samples and discovery-based labs, the science and technology of confections from hard candy to chocolate will be covered.

FOOD SCI 537 — ORGANIZATION AND MANAGEMENT OF FOOD AND NUTRITION SERVICES

3 credits.

Principles of organization; the management process in foodservice systems; allocation of resources; budget development, personnel supervision and evaluation.

FOOD SCI 550 — FERMENTED FOODS AND BEVERAGES

2 credits.

Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.

FOOD SCI 551 — FOOD FERMENTATION LABORATORY

1 credit.

Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older

FOOD SCI 552 — FOOD FERMENTATION LABORATORY: THE SCIENCE OF WINE

1 credit.

Provides opportunities to apply and further develop understanding of fermentation science through the production and analysis of wine. Learn to produce wine at the laboratory and commercial scale. Introduces the chemical constituents of wine through laboratory analysis.

FOOD SCI 602 — SENIOR PROJECT

2 credits.

Part one of senior capstone requirement. Working as teams, students conduct research around a problem pertinent to the food industry. Weekly discussions plus laboratory. Data collection and analysis and report writing are critical components of this course.

FOOD SCI 603 — SENIOR SEMINAR

1 credit.

Part two of senior capstone requirement. Students will present data gathered and analyzed as part of the senior project.

FOOD SCI 610 — FOOD PROTEINS

2 credits.

Protein structure and functions; techniques of protein isolation and characterization; functional properties important in food processing.

FOOD SCI 611 — CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

3 credits.

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emhasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

FOOD SCI/​BSE  642 — FOOD AND PHARMACEUTICAL SEPARATIONS

2-3 credits.

Basic principles of production-scale separation processes in the food and pharmaceutical industries including gravity sedimentation and centrifugation, extraction, adsorption, chromatography, precipitation, conventional and membrane filtration, crystallization, and drying. Third credit adds group term project, integrating principles with experiments, defined by students' interests.

FOOD SCI 681 — SENIOR HONORS THESIS

2-4 credits.

Individual study for majors completing theses for Honors degrees as arranged with a faculty member.

FOOD SCI 682 — SENIOR HONORS THESIS

2-4 credits.

Second semester of individual study for majors completing theses for Honors degrees as arranged with a faculty member.

FOOD SCI 699 — SPECIAL PROBLEMS

1-3 credits.

Individual advanced work in an area of Food Science under the direct guidance of a faculty member.

FOOD SCI/​AN SCI  710 — CHEMISTRY OF THE FOOD LIPIDS

2 credits.

Chemical constitution, structures, reactions, stereochemistry of fats, phospholipids, related compounds; methods of isolation, characterization; synthesis; relation of structure to physical properties.

FOOD SCI 799 — PRACTICUM IN FOOD SCIENCE TEACHING

1-3 credits.

Teaching experience for PhD candidates.

FOOD SCI 875 — SPECIAL TOPICS

1-3 credits.

New graduate and courses of current interest.

FOOD SCI 900 — SEMINAR ADVANCED

1 credit.

Research literature and current departmental research.

FOOD SCI 990 — RESEARCH

1-12 credits.

Full lab and literature review of a problem in food science. Leads to preparation of thesis and publication.