Department of Food Science & Technology Undergraduate Programs pdf

I NSIDE• Undergraduate Program Information Food Science Food Business Management Food Science & Nutrition Food Processing Minor Food Safety Minor • Course Descriptions • Career Opportuni

I NSIDE

• Undergraduate Program Information

Food Science Food Business Management Food Science & Nutrition Food Processing (Minor) Food Safety (Minor)

• Course Descriptions

• Career Opportunities

• Scholarship Information fst.osu.edu

FOOD SCIENCE AND TECHNOLOGY

Department of Food Science

& Technology Undergraduate Programs

College of Food, Agricultural and Environmental Sciences

Have you ever wondered why the ingredients of plain M&Ms include a “trace amount of peanuts” (or how they get that "m" on there)? Or why hamburgers should be eaten well done, but steaks are perfectly safe rare? Or why dough doesn’t turn brown if you cook it in a microwave? Or just how good oat bran is for you? The majors offered by the Department of Food Science and Technology answer all these questions and more

Food Science and Technology is a multi-disciplinary field that applies fundamental scientific principles

to the research, development, manufacture, packaging, storage, and marketing of food products It is

a discipline in which biology, chemistry, engineering, microbiology, biochemistry, toxicology, management, and other basic and applied sciences are used to study the nature of foods, the causes

of their deterioration, and the principles underlying food processing

The comprehensive programs offered in the department allows for every aspect of the food industry to

be studied; students can choose to focus on either food science, nutrition or food business management Also offered are two new minors: Food Safety and Food Processing

Food Science

Our nationally approved curriculum produces graduates who are well prepared to work in the public or private sector Many continue studies towards a master’s or doctorate degree They learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used

Nutrition

Majors learn nutrient use by humans and higher animals Whereas food science is the study of what people do to food, nutrition is concerned with what food does to people A new emphasis is the role of diet in prevention or treatment of chronic illnesses Many graduates in nutrition are well prepared to enter graduate fields including medical school

Food Business Management

There is a high demand for people with skill in food science and knowledge of business, accounting and personnel management The Food Business Management curriculum prepares you for managerial positions The advance of many food science graduates into business-oriented employment creates the demand for the new business major

All of our graduates have jobs in the field within six months of graduation, and we have frequent requests from employers for more graduates The median starting salary for a graduate with a B.S in food science is $45,000 The demand for graduates continues to grow at a rate that exceeds enrollment

EMPLOYERS OF OUR FST GRADUATES

TYPICAL CAREERS

OUR GRADUATES NOW HOLD THESE TITLES:

Director, Quality Assurance and Regulatory Affairs Regional Agro-Industries Officer

Director of Logistics and Process Control Senior Vice President for Research

Manager, Technical Sales and Business Development Technical Director

Marketing Manager Specialty Products Development Vice President & General Manager

FOOD SCIENCE UNDERGRADUATE COURSES

170 Wine in Western Culture U 3

The role of wine in western culture with emphasis

on the geographic origins, production techniques,

and stylistic considerations

201 The Science of Food U 5

Food and nutrition in modern civilization;

principles involved in assembling, processing, and

distribution of food; and the role of science,

industry and government in meeting food needs

H208 Food: Fact and Fiction U 5

Introduction to controversial topics in food

science and nutrition that are found in popular

media

210 Dairy Products Evaluation U 2

Major commercial dairy products are evaluated

following the rules of the National Dairy Products

Evaluation Contest

401 Introduction to Food Processing U 3

Unit operations in food processing, basic elements

of food processing equipment, product

formulation, food manufacturing, quality control,

cleaning and sanitizing

410 HACCP Analysis U 3

Principles of hazard analysis as applied to the

food industry Students will develop a HACCP food

safety plan

541 Physical Properties of Foods U G 4

Elements of identification and measurement of

physical properties of foods and application to

food systems

589 Professional Experience U 5

Ten weeks of supervised, structured, in-depth

industrial experience in selected food related

subjects

597.01 Alcohol and Society U 5

The historical, nutritional, medical, social, technical and economic aspects of the use of alcohol

601 Food Analysis U G 5

Basic composition, chemical structures and properties of foods; chemical and instrumental analyses of food components

605 Advanced Food Chemistry U G 4

Intensive coverage of the chemical reactions of food components with emphasis on the reaction mechanisms responsible for changes in food products

610 Processing of Fluid Milk and Related Products U G 4

Principles involved in the production, processing and marketing of high quality, safe and nutritious milk and milk products

611 Cheese and Fermented Foods U G 4

Principles and practices related to the manufacture, processing, distribution, marketing, nutritional value and safety of fermented foods

613 Fruit and Vegetable Processing U G 4

Commercial processing of fruits, vegetables and related products The effect of processing and raw product chemistry on final product quality

621 Food Additives U G 3

Chemical and physical nature of food additives;

functions and effects on chemical, rheological,

microbiological, and nutritional properties of

foods

630 Principles of Food Processing U G 4

Principles of science and engineering applied in

food processing; concentration, separation and

thermal sterilization processes

632 Sensory Evaluation U G 4

Fundamentals of sensory evaluation and the

per-ception of taste, smell, and flavor Emphasis on

statistical interpretation and industrial

applica-tion

636.01 Food Microbiology Lecture U G 3

Microorganisms in relation to the production,

processing and handling of food with emphasis on

food transmitted pathogens and minimizing public

health risks

636.02 Food Microbiology Lab U G 3

Laboratory training for determining the

microbi-ological safety and quality of food with emphasis

on handling pathogens and observing analyst's

safety

640 Food Regulations U G 3

Food laws, regulations, grade standards, and the

technical control of processed foods;

interpreta-tion of laboratory analysis for control of product

quality

648 Essentials of Food Plant Operation U G 3

An in-depth presentation of the special factors

affecting food plant organization, production,

procurement, distribution, and the interaction

required to develop plant operations

649 Food Packaging U G 4

A discussion of terminology and literature of com-mercial packaging and principles of selecting packaging material

650 Food Product Development U G 4

Development of new food products including gen-eration of concepts, consumer panel testing, de-velopment of prototypes, process optimization and consumer testing

H683 Honors Projects U 1-10

Conducting and reporting the honors project

692 Workshop in Milk and Food Sanitation U 1-2

Five day in-depth program on fundamentals of milk and food protection; designed for individuals inter-ested in food processing, distribution; quality con-trol, public health and regulatory activities

693 Individual Studies U G 3-5

Individual project studies of current problems; plan-ning, conducting and reporting

696 Technical Problem Solving U G 5

Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral pres-entation of papers

M EET OUR D ISTINGUISHED F ACULTY

The Department of Food Science and Technology has an outstanding, nationally recognized faculty that includes two endowed research chairs Most of our faculty members are nationally or internationally known experts, journal editors, scholars and award winners Our emphasis on outstanding teaching earned the department the University’s Teaching Excellence Award Food Science faculty members have won 34 distinguished teaching and advising awards, including two Cruess Teaching Excellence Awards from the Institute of Food Technologists

Valente Alvarez Professor & Interim Director Food Industries Center (Ph.D., Michigan State

University) Advancement of Ohio's dairy industry, quality and shelf life of milk, processing of milk using pulsed electric field technology and whey processing; coaches the Dairy Products Evaluation Team

Bala Balasubramaniam Associate Professor (Ph.D., The Ohio State University) Food safety

engineering, emphasis on high pressure processing and other advanced food technologies

Sheryl Barringer Professor (Ph.D., University of Minnesota) Coatings: electrostatic,

nonelectrostatic, liquid and powder Fruit and vegetable processing, especially tomatoes Dielectric properties

Jeff Culbertson Professor (Ph.D., Washington State University) Fat substitutes, food proteins

Jeannine Delwiche Associate Professor (Ph.D., Cornell University) Sensory science (how humans

experience taste, smell and flavor), including food industry outreach, sensory science instruction and taste perception research

Monica Giusti Assistant Professor (Ph.D., Oregon State

University) Research interests are functional foods,

phytochemicals The study of non-volatile compounds in fruits

and vegetables with potential health promoting properties

James Harper J.T “Stubby” Parker Endowed Chair in Dairy

Foods (Ph.D., University of Wisconsin) Honorary Research

Fellow, New Zealand Dairy Research Institute; Consultant

Internationally recognized for establishing new directions in

dairy research

Lynn Knipe Associate Professor (Ph.D., Iowa State University) Primary responsibilities include

processed meat extension activities for the Ohio meat industry He is involved in research and teaching and serves a joint appointment with the Department of Animal Sciences

Ken Lee Professor (Ph.D., University of Massachusetts, Amherst) Mineral nutrient interactions in

processed foods Editorial board of the CRC Critical Reviews in Food Science and Nutrition Invited speaker on food safety

Michael Mangino Professor Emeritus (Ph.D., Michigan State University) Dr Mangino’s primary

research interest is the relationship between protein structure and function in food products Recipient of the IFT Cruess Award for Teaching Excellence and the University’s Distinguished Teaching Award

David Min Professor (Ph.D., Rutgers University) A flavor chemist using highly sophisticated lab

instrumentation Editorial Board of Critical Reviews in Food Science and Nutrition and Food Chemistry (England) Associate Editor of the JAOCS IFT Steven S Chang Award, 1995

Melvin Pascall Assistant Professor (Ph.D., Michigan State University) Food

packaging engineering, aseptic processing and packaging; food safety; modified atmosphere packaging

Luis Rodriguez-Saona Assistant Professor (Ph.D., Oregon State University)

Analytical protocols related to nutrition and food safety; advanced detection methods

Steven Schwartz Professor and Endowed Haas Chair in the Food Industries

(Ph.D., University of Wisconsin at Madison) Teaching expertise in food toxicology, food chemistry and aseptic processing and packaging Heads a nationally renowned research program studying carotenoids and antioxidants in foods

Denise Smith, Professor and Department Chair (Ph.D., Washington State University) Food

chemistry; chemistry and functionality of meat and dairy proteins, meat and poultry quality and safety

Stephanie Smith Lecturer (Ph.D., Michigan State University) Interests are food safety and nutrition

public policy

Yael Vodovotz Associate Professor (Ph.D., University of Massachusetts) Carbohydrate chemistry with

emphasis in the area of water mobility and stability in starch-based products and development of baked goods with extended shelf life

Hua Wang Assistant Professor (Ph.D., University of Minnesota) Molecular mechanism of stress

responses and its application in food safety microbiology; bioengineering microorganisms for industrial applications; rapid methods development

Ahmed Yousef Professor (Ph.D., University of Wisconsin-Madison) Investigating new measures to

control pathogenic bacteria in food Courses taught include Food Microbiology

R EQUIRED : 14-15 HOURS

S ELECT ONE COURSE (3-4 H OURS )

(required and elective courses in the minor must total 20 credit hours)

New! FST Minors!

In addition to granting Bachelor’s degrees, the Department of Food Science & Technology also offers two minors: Food Processing and Food Safety

FOOD PROCESSING MINOR

A minor in food processing is for students who wish to develop a better understanding

of the fundamental principles of food processing for value addition, with a focus on plant operations.

FST M INORS ( CONT ’ D )

FOOD SAFETY MINOR

A minor in food safety is for students interested in the principles underlying keeping food safe and will

be especially helpful for those students interested in working in this aspect of the food industry Topics covered focus upon microbiology and safety of food as it is

manufactured and distributed

The minor in Food Safety consists of 20 hours including 14 hours of required courses If Microbiology 509 or 520 is taken for major or GEC, then 5 additional elective credits must be taken

R EQUIRED : 14 HOURS

Microbiology 509 Basic and Practical Microbiology

Microbiology 520 General Microbiology I

Electives: Select a minimum of 6 hours from the following classes

(required and elective courses in the minor must total 20 credit hours)

Restrictions and General Information

1 These minors are not available to students majoring in Food Science or Food Business Management

2 A minimum overall CPHR for courses comprising the minor shall be 2.0

3 A minor should be declared at the time a student accumulates 90 hours

4 A maximum of five credit hours may overlap between the minor and the GEC

(foundations, natural sciences, arts and humanities and social sciences)

5 Courses taken on a pass/non pass basis may not be applied to the minor

F OUNDATIONS (25-26 HOURS)

2nd Writing Course (367) from list (may be used for other GEC requirement) 5

N ATURAL S CIENCE (41 HOURS)

International Issues - Fulfill with selected Social Science or Arts & Humanities

S OCIAL S CIENCE (15 HOURS)

A RTS AND H UMANITIES (20 HOURS)

+Certain courses fulfill International Issues requirement

O THER R EQUIREMENTS (10 HOURS)

M AJOR (55-65)

R EQUIRED (48 HOURS)

B.S IN F OOD S CIENCE M AJOR R EQUIREMENTS