Courses

FTEC 110  Food-From Farm to Table  Credits: 3 (3-0-0)

Course Description: Commercial food processing, related to preservation and enhancing of food quality, safety, and value.
Prerequisite: None.
Term Offered: Spring.
Grade Modes: S/U within Student Option, Trad within Student Option.
Special Course Fee: No.

FTEC 210  Science of Food Fermentation  Credits: 3 (2-2-0)

Course Description: Science, history, culture, gastronomy, safety, health, and nutrition aspects of fermented foods and beverages.
Prerequisite: (CHEM 107 or CHEM 111) and (LIFE 205 or BZ 111 and BZ 110).
Registration Information: Must register for lecture and laboratory.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: Yes.

FTEC 350  Fermentation Microbiology  Credits: 2 (2-0-0)

Course Description: Integration of fermentation science, microbiology, and chemistry.
Prerequisite: CHEM 245 or FTEC 210 or LIFE 206 or MIP 302.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 360  Brewing Processes  Credits: 3 (1-4-0)

Course Description: Influence of raw material selection, malting, mashing, boiling, and fermentation on quality of beverages.
Prerequisite: CHEM 245 and FTEC 210.
Registration Information: Must register for lecture and laboratory.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: Yes.

FTEC 400  Food Safety  Credits: 3 (3-0-0)

Course Description: Safety of human food emphasizing safe production, processing, marketing, preparation, consumption, and regulations.
Prerequisite: CHEM 107 or CHEM 111.
Term Offered: Fall.
Grade Modes: S/U within Student Option, Trad within Student Option.
Special Course Fee: No.

FTEC 422  Brewing Analysis and Quality Control  Credits: 2 (1-2-0)

Course Description: Assessment, quantification, and control of various aspects of commercial beer production.
Prerequisite: FTEC 460.
Registration Information: Must register for lecture and laboratory. Required field trips.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: Yes.

FTEC 430  Sensory Evaluation of Fermented Products  Credits: 2 (1-2-0)

Course Description: Application of sensory evaluation techniques to the study of fermented foods.
Prerequisite: FSHN 301 or FTEC 210.
Term Offered: Spring (odd years).
Grade Mode: Traditional.
Special Course Fee: Yes.

FTEC 440  Refining and Packaging Technology  Credits: 2 (2-0-0)

Course Description: Science, technology, and management of refining and packaging.
Prerequisite: FTEC 360.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 447  Food Chemistry  Credits: 2 (2-0-0)

Course Description: Chemistry of food constituents as related to food quality and stability.
Prerequisite: CHEM 245 or CHEM 345.
Term Offered: Spring (odd years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 460  Brewing Science and Technology  Credits: 3 (2-2-0)

Course Description: Scientific and technical aspects of brewing, fermenting, finishing, and evaluating microbrewed style of lagers and ales.
Prerequisite: (CHEM 245) and (MATH 118).
Registration Information: 21 years of age. Must have completed 60 credits. Must register for lecture and laboratory.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: Yes.

FTEC 465  Food Production Management  Credits: 2 (2-0-0)

Course Description: Production, operation, and management techniques used in the food industry at company, local and international levels.
Prerequisite: FTEC 360, may be taken concurrently.
Term Offered: Fall (odd years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 478  Phytochemicals and Probiotics for Health  Credits: 2 (2-0-0)

Course Description: Examination of phytochemistry and probiotic organisms important in human health.
Prerequisite: BC 351.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 487  Internship  Credits: Var[1-15] (0-0-0)

Course Description:
Prerequisite: None.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Instructor Option.
Special Course Fee: No.

FTEC 492  Seminar: Fermentation Science and Food Safety  Credits: 2 (1-0-1)

Course Description: Capstone seminar in fermentation science and food safety.
Prerequisite: None.
Registration Information: Senior standing.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 495  Independent Study  Credits: Var[1-18] (0-0-0)

Course Description:
Prerequisite: None.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Instructor Option.
Special Course Fee: No.

FTEC 496A  Group Study Fermentation Science: Current Issues  Credit: 1 (0-0-1)

Course Description:
Prerequisite: FSHN 350 or FTEC 360.
Term Offered: Spring (even years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 496B  Group Study Fermentation Science: Functional Foods in Health  Credit: 1 (0-0-1)

Course Description:
Prerequisite: FSHN 350 or FTEC 360.
Term Offered: Spring (even years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 570  Food Product Development  Credits: 2 (2-0-0)

Course Description: Food product concepts, feasibility, and evaluation.
Prerequisite: FTEC 447.
Term Offered: Fall (even years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 572  Food Biotechnology  Credits: 2 (2-0-0)

Course Description: Interrelationships among microorganisms, food processing methods, advances in biotechnology and food quality, spoilage, shelf-life and safety.
Prerequisite: MIP 334.
Term Offered: Spring (odd years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 574  Current Issues in Food Safety  Credits: 2 (2-0-0)

Course Description: Current food safety issues from field to table; microbiological, consumer, processing, and agricultural issues.
Prerequisite: None.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 576  Cereal Science  Credits: 2 (2-0-0)

Course Description: Chemistry and functionality of cereal grain components and their importance in human nutrition.
Prerequisite: FTEC 447.
Term Offered: Fall (odd years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 578  Bioactives and Probiotics for Health  Credits: 3 (2-0-1)

Course Description: Mechanisms through which functional foods and probiotics modulate intracellular signal transduction and protein expression in chronic disease states.
Prerequisite: (BC 351) and (LIFE 205 or MIP 300).
Registration Information: Must register for lecture and recitation. Sections may be offered: Online.
Terms Offered: Fall, Spring (even years).
Grade Mode: Traditional.
Special Course Fee: No.

FTEC 698  Research  Credits: Var[1-18] (0-0-0)

Course Description:
Prerequisite: None.
Restriction: Must be a: Graduate, Professional.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Instructor Option.
Special Course Fee: No.

FTEC 699  Thesis  Credits: Var[1-18] (0-0-0)

Course Description:
Prerequisite: None.
Restriction: Must be a: Graduate, Professional.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Instructor Option.
Special Course Fee: No.

FTEC 799  Dissertation  Credits: Var[1-18] (0-0-0)

Course Description:
Prerequisite: None.
Restriction: Must be a: Graduate, Professional.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Instructor Option.
Special Course Fee: No.