Food Science & Technology
2026-2027
61 courses
- FST 001— Principles of Food Science
- FST 003— Introduction to Brewing & Beer
- FST 003V— Introduction to Brewing & Beer
- FST 010— Food Science, Folklore & Health
- FST 010V— Food Science, Folklore & Health
- FST 050— Introduction to Food Preservation
- FST 055— Food in American Culture
- FST 099— Special Study for Undergraduates
- FST 100A— Food Chemistry
- FST 100B— Food Properties
- FST 100C— Food Physical Chemistry
- FST 101A— Food Chemistry Laboratory
- FST 101B— Food Properties Laboratory
- FST 102A— Malting & Brewing Science
- FST 102B— Practical Malting & Brewing
- FST 102C— Advanced Brewing Science
- FST 103— Physical & Chemical Methods for Food Analysis
- FST 104— Food Microbiology
- FST 104L— Food Microbiology Laboratory
- FST 106— Food Chemistry for Clinical Nutrition
- FST 107— Food Sensory Science
- FST 109— Principles of Quality Assurance in Food Processing
- FST 110— Food Processing
- FST 110L— Food Processing Laboratory
- FST 113— Food Law & Regulations
- FST 114— Fermented Foods
- FST 117— Design & Analysis for Sensory Food Science
- FST 119— Chemistry & Technology of Milk & Dairy Products
- FST 123— Introduction to Enzymology
- FST 123L— Enzymology Laboratory
- FST 127— Sensory Evaluation of Foods
- FST 128— Food Toxicology
- FST 131— Food Packaging
- FST 151Y— Food Freezing
- FST 159— New Food Product Ideas
- FST 160— Food Product Development
- FST 190— Senior Seminar
- FST 192— Internship for Advanced Undergraduates
- FST 198— Directed Group Study
- FST 199— Special Study for Advanced Undergraduates
- FST 201— Food Chemistry & Biochemistry
- FST 202— Physical Chemistry of Foods
- FST 203— Food Processing
- FST 204— Advanced Food Microbiology
- FST 205— Industrial Microbiology
- FST 207— Advanced Sensory-Instrumental Analyses
- FST 210— Proteins: Functional Activities & Interactions
- FST 211— Lipids: Chemistry & Nutrition
- FST 213— Flavor Chemistry of Foods & Beverages
- FST 217— Advanced Food Sensory Science
- FST 219— Biochemistry, Microbiology & Technology of Cheeses of the World
- FST 227— Food Perception & the Chemical Senses
- FST 228— Sustainable Food Systems
- FST 230— Food & Gut Microbiota
- FST 259— Design Thinking of Food
- FST 290— Seminar
- FST 290C— Advanced Research Conference
- FST 291— Advanced Food Science Seminar
- FST 298— Group Study
- FST 299— Research
- FST 396— Teaching Assistant Training Practicum
No courses found.