Graduate Courses

Course Number Titlesort descending Unit(s) Semesters Offered
FDSCTE 7550 Advanced Concepts in Sensory Science 2.0 SP20
FDSCTE 7536 Advanced Food Microbiology I 2.0
FDSCTE 7430 Advanced Food Process Design 3.0 AU19
FDSCTE 5721 Applied Food Product Development 1.0 SP20
FDSCTE 5420 Dairy Processing 3.0 AU19
FDSCTE 7670 Flavor Chemistry 2.0 SP21
FDSCTE 5710 Food Additives 2.0 SP20
FDSCTE 5610 Food Analysis 3.0 SP20
FDSCTE 7620 Food and Nutritional Toxicology 2.0 SP20
FDSCTE 7641 Food Carbohydrates 2.0
FDSCTE 5600 Food Chemistry 3.0 AU19
FDSCTE 7630 Food Colors and Pigments 3.0 AU19
FDSCTE 5430 Food Fermentations 3.0 SP20
FDSCTE 5320 Food Laws and Regulations 2.0 SP20
FDSCTE 7650 Food Lipids 2.0 SP21
FDSCTE 5546 Food Microbiology Laboratory 3.0 SP20
FDSCTE 5536 Food Microbiology Lecture 3.0 AU19
FDSCTE 5450 Food Packaging 3.0 SP20
FDSCTE 5330 Food Plant Management 2.0 AU19
FDSCTE 5720 Food Product Development 3.0 AU19
FDSCTE 7640 Food Proteins 2.0 SP20
FDSCTE 5310 Food Quality Assurance 3.0 AU19
FDSCTE 5410 Fruit and Vegetable Processing 3.0 AU19
FDSCTE 6320 Global Health and Environmental Microbiology 3.0 AU19
FDSCTE 8991 Graduate Seminar 1.0 AU19, SP20
FDSCTE 7610 Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis 3.0
FDSCTE 7611 Instrumental Analysis II Molecular and Spectral Analysis Techniques 3.0
FDSCTE 5500 Measurement of Food Perception and Liking 3.0 AU19
FDSCTE 7600 Metabolomics, Principles and Practice 3.0 SP20
FDSCTE 7830 Phytochemicals in Human Health: Crops to the Clinic 3.0 AU19
FDSCTE 7660 Principles of Crystallization Processes in Food Systems 2.0 SP21
FDSCTE 6400 Study Design and Quantitative Methods for Food Science 3 SP19
FDSCTE 6400 Study Design and Quantitative Methods for Food Science 3 SP20
FDSCTE 5730 Technical Problem Solving 3.0 SP20
FDSCTE 5400 Unit Operations in Food Processing 3.0 SP20
FDSCTE 7360 Water Contamination: Sources and Health Impact 3.0 AU19