Graduate: Courses

Course Number Titlesort descending Unit(s) Semesters Offered
FDSCTE 7550 Advanced Concepts in Sensory Science 2.0 Spring
FDSCTE 7536 Advanced Food Microbiology I 2.0
FDSCTE 7546 Advanced Food Microbiology II 2.0
FDSCTE 7430 Advanced Food Process Design 4.0 Autumn
FDSCTE 5721 Applied Food Product Development 1.0 Spring
FDSCTE 5420 Dairy Processing 3.0 Autumn
FDSCTE 7670 Flavor Chemistry 2.0 Spring
FDSCTE 5710 Food Additives 2.0 Spring
FDSCTE 5610 Food Analysis 3.0 Spring
FDSCTE 7620 Food and Nutritional Toxicology 2.0
FDSCTE 7641 Food Carbohydrates 2.0 Spring
FDSCTE 5600 Food Chemistry 3.0 Autumn
FDSCTE 7630 Food Colors and Pigments 3.0 Autumn
FDSCTE 5430 Food Fermentations 3.0 Spring
FDSCTE 5320 Food Laws and Regulations 2.0 Spring
FDSCTE 7650 Food Lipids 2.0 Spring
FDSCTE 5546 Food Microbiology Laboratory 3.0 Spring
FDSCTE 5536 Food Microbiology Lecture 3.0 Autumn
FDSCTE 5450 Food Packaging 3.0 Spring
FDSCTE 5330 Food Plant Management 2.0 Autumn
FDSCTE 5720 Food Product Development 3.0 Autumn
FDSCTE 7640 Food Proteins 2.0 Spring
FDSCTE 5310 Food Quality Assurance 3.0 Autumn
FDSCTE 5410 Fruit and Vegetable Processing 3.0 Autumn
FDSCTE 6320 Global Health and Environmental Microbiology 3.0 Autumn
FDSCTE 8991 Graduate Seminar 1.0 Spring, Autumn
FDSCTE 7610 Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis 3.0 Autumn
FDSCTE 7611 Instrumental Analysis II Molecular and Spectral Analysis Techniques 3.0 Autumn
FDSCTE 5500 Measurement of Food Perception and Liking 3.0 Spring, Autumn
FDSCTE 7830 Phytochemicals in Human Health: Crops to the Clinic 3.0 Autumn
FDSCTE 7660 Principles of Crystallization Processes in Food Systems 2.0
FDSCTE 5730 Technical Problem Solving 3.0 Spring
FDSCTE 5400 Unit Operations in Food Processing 3.0 Spring
FDSCTE 7360 Water Contamination: Sources and Health Impact 3.0 Autumn