Department of Food Science and Toxicology

Transcription

1 Part5-f Pg. 1 of 7 Department of Food Science and Toxicology Jerry H. Exon, Interim Dept. Head (111 Agricultural Science Bldg., ; phone 208/ ; fstasl@uidaho.edu; Faculty: Jeff Bohlsscheid, A. Larry Branen, Jerry H. Exon, Kerry C. Huber, SeaCheol Min, Gregory Möller, Caleb Nindo, Gülhan Ünlu. Adjunct Faculty: Laurel J. Branen, Kathe A. Gabel, Robert J. Haggerty, Bingjun He, Steven L. McGeehan. Affiliate Faculty: John D. Baranowski. The multi-billion dollar food industry is the largest manufacturing industry in the United States. Food science is the scientific discipline that supports the food and beverage manufacturing industry. Food science is a multidisciplinary science that applies biology, chemistry, nutrition, engineering, and other sciences to improve the safety and quality of food products, develop new food products, and design new, safer, and more energy efficient food processes. Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. There are more job openings for food scientists in the food industry than graduates to fill them. Consequently, starting salaries for food scientists are highly competitive. Career opportunities are excellent. Entry-level jobs in the food industry include food product development, food process development, food quality assurance, food safety compliance, and technical sales. Food scientists work to enhance the quality of foods through biotechnology, as well as improve the microbial and chemical safety of foods. Food scientists develop new food flavors, extend the shelf life of foods, and devise new processing technologies. All of the food products in a grocery store and many foods offered on restaurant menus have been developed and tested by food scientists. The Department of Food Science and Toxicology offers the B.S.F.S., M.S. and Ph.D. degrees in food science. The undergraduate program is approved by the Institute of Food Technologists, the primary professional organization for food scientists. Undergraduates complete university requirements, supporting science and mathematics classes during their first two years of study. Most of these courses can be completed at community colleges, prior to transferring to UI. Courses taken in the last two years of the program are discipline specific and include food microbiology, food chemistry, food processing, and food engineering. Faculty from both UI and Washington State University teach courses in the food science program. Some classes are taught on the UI campus and some on the WSU campus, allowing students access to facilities and faculty expertise from both institutions. Undergraduates are encouraged to work on research problems with faculty and participate in internships in the food industry. Areas of research emphasis include food chemistry, food biotechnology, food safety, food processing/engineering, and food and environmental toxicology. Departmental research programs include studies of the genetic/metabolic engineering of microorganisms, such as lactic acid bacteria, for bio-preservation of food products and conversion of biomass (i.e. potato processing waste to valuable fuels and chemicals); development of new processes and technologies to improve the microbial safety of foods; investigations into mechanism(s) of action of food borne anti-toxicants that may improve human health or reduce chronic human disease; investigation of soft wheat and potato quality, functionality, and end-use potential; assessment of starch behavior and function in food processing operations; utilization of novel protein and starch ingredients in food systems; impact of processing methods on physicochemical properties of foods is being studied by assessing novel extrusion, drying, and evaporation technologies that achieve greater retention of bioactive compounds in foods to promote improvement of human health; thermal, rheological, and mechanical properties of foods and the raw materials used in food processing and edible packaging are investigated to understand their impact on food quality; and examination of natural and engineered processes in the characterization, fate, transport, and control of environmental and food system contaminants. This combination of basic and applied research provides a stimulating environment for graduate and undergraduate students. Faculty in the department supervise graduate students working toward M.S. and Ph.D. degrees in either food science or the multidisciplinary program in environmental science (refer to the Program in Environmental Science for more information on requirements for the M.S. and Ph.D. in environmental science). In addition to admission requirements determined by the College of Graduate Studies, admission to the graduate program in food science requires (1) a minimum GPA of 2.80; (2) GRE scores (no specified minimum score); (3) a letter outlining research interests and career goals of the applicant; and (4) three letters of recommendation, with at least two from individuals in academia. Students for whom English is a foreign language should have a TOEFL score of at least 550. Prior training should include courses in calculus, organic chemistry, microbiology, biochemistry and food science. Acceptance of students deficient in some of these areas will be considered on an individual basis. Prospective graduate students are encouraged to contact the department or individual faculty members to learn more about specific research opportunities. Courses See Part 6 for courses in Food Science and Toxicology (FST). Undergraduate Curricular Requirements FOOD SCIENCE (B.S.F.S.) Required course work includes the university requirements (see regulation J-3) and: ASM 240 Computer Applications in Biological Systems (3 cr) Chem 111 Principles of Chemistry I (4 cr)

2 Part5-f Pg. 2 of 7 Chem 112 Principles of Chemistry II (5 cr) Comm 101 Fundamentals of Public Speaking (2 cr) Engl 317 Technical Writing (3 cr) FCS 205 Concepts in Human Nutrition (3 cr) FST 110 Food Science (3 cr) FST 220 Food Safety and Quality (3 cr) FST 303 Food Processing (3 cr) FST 408 Seminar in Food Science (1 cr) FST 416, 417 Food Microbiology and Lab (4 cr) FST 432 Food Engineering or FST 433 Agricultural Processing Systems (3 cr) FST 460, 461 Food Chemistry and Lab (4 cr) FST 462 Food Analysis (4 cr) FST 470 Advanced Food Technology (3 cr) FST 489 Food Product Development (3 cr) MMBB 154 Introductory Microbiology (3 cr) MMBB 250, 255 General Microbiology and Lab (5 cr) Phys 111General Physics I (3 cr) Stat 251 Statistical Methods (3 cr) Math 160 Survey of Calculus or Math 170 Analytical Geometry and Calculus I (4 cr) And one of the following emphasis areas: I. Processing Emphasis Chem 275 Carbon Compounds (3 cr) Chem 276 Carbon Compounds Lab (1 cr) MMBB 300 Survey of Biochemistry (3 cr) Select 12 credits from the following: AVS 463 Advances in Meat Science (3 cr) FST 230 Food Chemical Safety (3 cr) FST 304 Cereal Products (2 cr) FST 363 Animal Products for Human Consumption (3 cr) FST 398 Internship (1-4 cr, max 4) FST 414 Evaluation of Dairy Products I (1 cr) FST 422 Sensory Evaluation of Food and Wine (4 cr) FST 429 Dairy Products (4 cr) FST 464 Food Toxicology (3 cr) FST 465 Wine Microbiology and Processing (3 cr) FST 499 Directed Study (1-4 cr, max 4) II. Business Emphasis Chem 275 Carbon Compounds (3 cr) Chem 276 Carbon Compounds Lab (1 cr) MMBB 300 Survey of Biochemistry (3 cr) Select 12 credits from the following: Acct 201 Intro to Financial Accounting (3 cr) Acct 202 Intro to Managerial Accounting (3 cr) Acct 205 Fundamentals of Accounting (4 cr) Bus 301 Financial Management (3 cr) Bus 311 Introduction to Management (3 cr) Bus 321 Marketing (3 cr) Bus 350 Management Information Systems (3 cr) Bus 370 Introduction to Operations Management (3 cr) Econ 202 Principles of Economics or Econ 272 Foundations of Economic Analysis (3-4 cr) FST 398 Internship (1-4, max 4) III. Science Emphasis Chem 277 Organic Chemistry I (3 cr) Chem 278 Organic Chemistry I: Lab (1 cr) MMBB 380 Introductory Biochemistry (4 cr) Select 11 credits from the following: Chem 253 Quantitative Analysis (5 cr) Chem 302, 303 Principles of Physical Chemistry & Lab (4 cr) FST 398 Internship (1-4 cr, max 4) FST 422 Sensory Evaluation of Food and Wine (4 cr) FST 464 Food Toxicology (3 cr) FST 465 Wine Microbiology and Processing (3 cr) FST 499 Directed Study (1-4 cr, max 4) Gene 314 General Genetics (3 cr) MMBB 382 Introductory Biochemistry Laboratory (2 cr) MMBB 412 Pathogenic Microbiology (3 cr) MMBB 425 Microbial Ecology (3 cr) MMBB 440 Advanced Laboratory Techniques (4 cr)

3 Part5-f Pg. 3 of 7 MMBB 460 Microbial Physiology (3 cr) IV. Nutrition Emphasis Chem 275 Carbon Compounds (3 cr) Chem 276 Carbon Compounds Lab (1 cr) MMBB 300 Survey of Biochemistry (3 cr) Select 12 credits from the following: FCS 270 Intermediate Foods (3 cr) FCS 384 Quantity Food Production and Equipment (3 cr) FCS 387 Food Systems Management (3 cr) FCS 462 Eating Disorders (2 cr) FCS 305 Nutrition Related to Fitness and Sport (3 cr) FST 230 Food Chemical Safety (3 cr) FST 398 Internship (1-4 cr, max 4) FST 422 Sensory Evaluation of Food and Wine (4 cr) FST 499 Directed Study (1-4 cr, max 4) Electives to total 128 credits for the degree Academic Minor Requirements FOOD SCIENCE MINOR A minor in food science will provide undergraduates with an introduction to the discipline of food science and technology. The minor is designed to supplement technical or business skills obtained in other majors. The minor will allow a student to broaden his or her educational background and enhance employment options in the food industry. FST 110 Food Science (3 cr) FST 220 Food Safety and Quality (3 cr) FST 303 Food Processing (3 cr) FST 408 Seminar in Food Science (1 cr) FST 416, 417 Food Microbiology and Lab (4 cr) Additional courses in food science (FST) (4 cr) Graduate Degree Programs Candidates must fulfill the requirements of the College of Graduate Studies and of the Department of Food Science and Toxicology. See the College of Graduate Studies section of Part 4 for general requirements applicable to degree programs. Master of Science. Thesis and non-thesis options are offered. (A) Thesis option: University M.S. degree requirements apply along with specific department requirements for the M.S. in food science as described on the department webpage ( The degree will prepare students for a variety of careers in the food and related industries, as well as for further academic studies. Each student will design a study plan in consultation with an advisor and thesis committee and present a thesis proposal to their committee. The degree program emphasizes research and a thesis is required for graduation. An oral examination covering graduate course work and thesis research is required during the student s final semester. (B) Non-thesis option: The non-thesis degree is designed to provide students with a broad perspective in food science. The student should have career goals that do not include a research emphasis. University M.S. degree requirement apply plus additional requirements described on the department webpage ( The non-thesis option requires a minimum of 33 credits, the appointment of a graduate committee and a final oral examination. Along with specific course requirements, the student is required to complete a substantial project, paper or presentation to demonstrate ability for independent work and critical thinking. Students are not eligible for the non-thesis option if they have been supported on a graduate assistantship. Doctor of Philosophy. University Ph.D requirements apply, along with specific departmental requirements described on the department webpage ( for a Ph.D. in food science. Admission to the doctoral program is based on compatibility of the student s research interests with those of the major professor, on availability of research support, and the student s academic record and potential. An oral preliminary exam and written dissertation proposal are required prior to admission to final candidacy for the degree. All candidates prepare a dissertation based on independent laboratory research and defend it as part of the final oral exam. Publication of data from the dissertation in a peer-reviewed scientific journal is expected. Participation in research seminars and in department teaching programs are designed to prepare students for professional opportunities. Department of Foreign Languages and Literatures James R. Reece, Dept. Chair (302 Admin. Bldg ; phone 208/ ; fax 208/ ; forlang@uidaho.edu). Faculty: Irina A. Kappler-Crookston (Spanish), Michael W. Moody (Spanish), Sarah M. Nelson (French), Louis A. Perraud

4 Part5-f Pg. 4 of 7 (Classics), Anne Perriguey (French), James R. Reece (German), Margaret Van Epp Salazar (Spanish), Gerd Steckel (German), Dennis D. West (Spanish), Joan M. West (French). The study of a foreign language and literature is a way of expanding one's horizons while developing specific linguistic skills that will enhance career, academic, and travel opportunities. One of the many benefits derived from foreign-language study is the ability to transcend linguistic and cultural parochialism. To understand the uniqueness of one's own language and civilization, knowledge of another culture is essential. Language study is the key that unlocks the mysteries surrounding a foreign people. Through language, one is able to explore their literature, art, history, and philosophy--in short, their way of life. In preparing to meet the challenges of a rapidly changing and interdependent world, foreign language expertise plays an increasingly important role. In many areas (business, education, communications, social work, technical and engineering positions, science, law, medicine, etc.), knowledge of a second language is not only desirable but necessary. The Department of Foreign Languages and Literatures offers a Bachelor of Arts degree in Foreign Languages with major options in three modern languages (Spanish, French, and German) as well as in classical studies and Latin. The department also offers elementary and intermediate level course work in Japanese. In addition, a cooperative course agreement with Washington State University in nearby Pullman makes it possible for students to complete basic course work in Chinese and Russian. The department's business and computer science options offer students the opportunity to combine the advanced study of a foreign language with pre-professional course work in these areas. Similarly, the international studies major allows students to combine advanced foreign language study with a specific issue and area study focus. Language instruction at UI is proficiency-oriented in approach and encourages active student involvement from the outset. Language classes are small enough to allow for instructor-student interaction and to ensure that each student receives individual attention. Classroom instruction is supported by a fully equipped language learning laboratory with facilities for audiocassette, and videocassette instruction, as well as international television programming, and computer assisted learning software. The department actively encourages its students to pursue opportunities to work and/or study in foreign countries as part of their study program. Foreign language faculty advisors and the staff of the UI International Programs Office will gladly assist students in planning a semester's or year's study abroad. If a student has already studied a foreign language in high school, he or she may be eligible to receive vertically-related course credits simply by completing a more advanced course at UI. The department offers graduate work in French, German, and Spanish leading to the M.A.T. in these fields. The purpose of these graduate programs in languages, cultures, and literatures is to offer advanced scholarly preparation for careers in teaching and other fields for which a high level of competence in these disciplines is required. Applicants holding or about to receive a B.A. in the language of proposed specialization, or equivalent linguistic proficiency and a B.A. in another field, or the equivalent, may be recommended for admission to the program with the majority concurrence of the language section of specialization. The candidate will demonstrate proficiency in the second foreign language equivalent to that acquired in passing a fourth-semester level course with a grade of C or better. This requirement is to be completed as early as possible in the student's program if it is not already fulfilled at the time of admission to the program. For further information, please consult the department chair (208/ ). Courses See Part 6 for courses in English (FLEN), Arabic (Arbc), Chinese (Chin), French (Fren), German (Germ), Ancient Greek (Grek), Japanese (Japn), Latin (Latn), Nez Perce (NezP), Russian (Russ), Scandinavian (Scan), Spanish (Span), and General Courses (FL). Undergraduate Curricular Requirements A maximum of 15 transfer credits and/or credits earned through study abroad may be applied toward the upper-division requirements for the B.A. degree in Foreign Language French, German, Latin, and Classical Studies options. A maximum of 18 such credits may be applied toward the upper-division requirements for the B.A. degree in Foreign Language Spanish option. Students who receive a C or D in their first upper-division language class are required to pass an oral and written proficiency exam to meet minimum departmental proficiency standards before being allowed to register in other upper-division language classes. A student must receive a C or better in an upper-division course in the appropriate target language to count towards the major.

5 Part5-f Pg. 5 of 7 Before going on a study abroad program, students must have the approval of their major advisor to ensure that their proposed program meets with departmental approval. Upon returning to UI, the Department of Foreign Languages and Literatures will evaluate the students' oral and written proficiency and determine which classes studied abroad may count towards the major. FOREIGN LANGUAGE (B.A.) Required course work includes the university requirements (see regulation J-3), the general requirements for the B.A. degree, and: 8-9 FLEN credits, of which a minimum of 5-6 FLEN credits is outside of one s language option (8-9 cr) A. Business Option Designed to provide the student majoring in foreign languages with a liberal arts background and a component of business courses that will form a good beginning for entering a program leading to the degree of Master of Business Administration. One foreign language, elementary and intermediate (16 cr) Approved upper-division foreign language courses (including one FL business course or approved alternative) (21 cr) Acct Intro to Financial Accounting & Intro to Managerial Accounting (6 cr) BLaw 265 Legal Environment of Business (3 cr) Either the College of Business and Economics Integrated Core (Bus *) or the following (15 or 18 cr): Bus 301 Financial Management (3cr) Bus 311 Introduction to Management (3cr) Bus 321 Marketing (3cr) Bus 350 Management Information Systems or Bus 351 Introduction to Electronic Commerce (3cr) Bus 482 International Marketing or Econ 446 International Economics or Econ 447 Economics of Developing Countries (3 cr) Econ 272 Foundations of Econ Analysis or 201,202 Prin of Economics (4-6 cr) FLEN 307 The European Union (3 cr) Stat 251 Statistical Methods or 271 Statistical Inference & Decision Analysis* (3-4 cr) *Students completing Bus must take Stat 271 and, therefore, either Math 160 or 170 B. Classical Studies Option FLEN 211 Classical Mythology (Gods) (2 cr) FLEN 212 Classical Mythology (Heroes) (2 cr) FLEN Literature of Ancient Greece & Rome (6 cr) FLEN 441 Ancient Greek Civilization (3 cr) Grek Elementary Greek (or equivalent) (8 cr) Latn Elem Latin I-Il (or equiv) (8 cr) Additional Latin and/or Greek courses numbered above Latn 202 and Grek 342 (may include up to 3 cr of adv lab courses in each language--latn 369;Grek 349 other than basic skills) (18 cr) Related fields or minor as approved by major adviser C. Computer Science Option Designed to provide a student majoring in foreign languages with a liberal arts background and a component of computer science courses to prepare for admission to either the M.A.T. program in foreign languages or the M.S. program in computer science. This type of curriculum, involving competence in a foreign language as well as mathematical maturity, skill in the use of at least one programming language, and a basic knowledge of computer hardware, should also prove to be a fine background for developing interesting careers and/or graduate study in various fields, i.e. library science, international business, communications media, instructional media, and education. CS 112 Introduction to Problem Solving & Programming (3 cr) CS 121 Computer Science II (3 cr) Math 170 Analytic Geometry and Calculus I (4 cr) Math 175 Analytic Geometry and Calculus II (4 cr) Math 176 Discrete Mathematics (3 cr) Math 330 Linear Algebra (3 cr) Stat 301 Probability & Statistics (3 cr) Upper-division Computer Science course (3 cr) One foreign language, elementary and intermediate (16 cr) Approved upper-division foreign language courses in French, German, or Spanish (21 cr) or upper-division Latin and/or Greek courses (20 cr) (20-21 cr) D. French Option

6 Part5-f Pg. 6 of 7 Fren Elementary French I-Il or equivalent (8 cr) Fren Intermediate French I-Il or equivalent (8 cr) Fren 407 Topics in French Literature or Fren 408 Topics in French Culture and Institutions (3 cr) 300-level French courses (20 cr) FLEN 313 Modern French Literature in Translation or FLEN 315 French Cinema (minimum) (3 cr) Additional electives in upper division French or related fields approved by the chair (9 cr) E. German Option FLEN 323 or 324 German Literature in Translation (3 cr) Germ Elementary German I&II (or equivalent) (8 cr) Germ Intermediate German I&II (or equivalent) (8 cr) Upper-division German courses (including at least one 400-level course and both Germ 30l and Germ 302) (21 cr) Related fields or minor as approved by major adviser (12 cr) F. Latin Option Latn Elementary Latin I-Il (or equivalent) (8 cr) Upper-division courses in Latin (20 cr) Related fields (as approved by major adviser) (12 cr) G. Spanish Option Span Elementary Spanish I-Il (or equivalent) (8 cr) Span Intermediate Spanish I-Il (or equivalent) (8 cr) Span 301 Advanced Grammar (3 cr) Span 302 Advanced Composition (3 cr) Span 305 Culture & Institutions of Spain (3 cr) Span 306 Culture & Institutions of Latin America (3 cr) Upper-division courses in Spanish language (9 credits must be 400 level) (12 cr) Related fields (as approved by major adviser) (6 cr) A maximum of 3 credits in approved FLEN courses may be counted toward a major in Spanish Academic Minor Requirements A maximum of 6 credits earned through study abroad may be applied toward the upper-division course requirements for a minor in French, German, Spanish, Latin, and Greek. A student must receive a C or better for an upper-division course in the appropriate target language to count towards the minor. CLASSICAL STUDIES MINOR FLEN 211 Classical Mythology (Gods) (2 cr) FLEN 212 Classical Mythology (Heroes) (2 cr) And one of the following emphasis areas: Language Emphasis Grek Elementary Greek (8 cr) Latn Elementary Latin I-II (8 cr) Courses chosen from the following (3 cr): Upper-division Latin or Greek Ancient World Emphasis FLEN 441 Ancient Greek Civilization (3 cr)

7 Part5-f Pg. 7 of 7 Grek 341 Elementary Greek or Latn 101 Elementary Latin I (4 cr) Phil 320 Hist of Ancient and Medieval Philosophy or Arch 385 Hist of Architecture I: Pre-Modern (3 cr) FRENCH MINOR Fren Elementary French I-II (8 cr) Fren Intermediate French I-II (8 cr) Fren 301 Adv French Grammar or Fren 302 Adv French Writing Skills (3 cr) Upper-div courses in French (not including lab-based and lit in translation courses) (6 cr) GERMAN MINOR Germ Elementary German I-II (8 cr) Germ Intermediate German I-II (8 cr) Germ 301 Advanced German Grammar or Germ 302 Advanced German Speaking and Writing (3 cr) Upper-div courses in German (not including lab-based and lit in translation courses) (6 cr) GREEK MINOR FLEN 211 and/or 212 Classical Mythology (2-4 cr) Grek Elementary Greek (8 cr) Grek 349 Advanced Greek lab (other than basic skills) (1-3 cr) Advanced Greek readings (400-level) (6-8 cr) Courses to total 25 credits for the minor chosen from the following: Additional upper-division Greek courses FLEN 441 Ancient Greek Civilization (3 cr) Phil 320 History of Ancient and Medieval Philosophy (3 cr) LATIN MINOR FLEN 364 Literature of Ancient Rome (3 cr) Latn Elementary Latin (8 cr) Latn 369 Advanced Latin Language Lab (1-3 cr) Advanced Latin readings (300- or 400-level) (6 cr) Courses to total 25 credits for the minor chosen from the following: Additional Latin reading courses at 300- or 400-level (especially recommended for prospective teachers of Latin) FLEN 211 Classical Mythology (Gods) (2 cr) FLEN 212 Classical Mythology (Heroes) (2 cr) SPANISH MINOR Span Elementary Spanish I-II (8 cr) Span Intermediate Spanish I-II (8 cr) Span 301 Advanced Grammar (3 cr) Span 302 Advanced Composition (3 cr) One additional 300-level course in Spanish (not including lab-based and lit in translation courses) (3 cr) Graduate Degree Programs Candidates must fulfill the requirements of the College of Graduate Studies and of the Department of Foreign Languages and Literatures. See the College of Graduate Studies section of Part 4 for the general requirements applicable to each degree. Master of Arts in Teaching (Majors in French, German, or Spanish). General M.A.T. requirements apply.