Oklahoma State University

Contact Info

Dr. William McGlynn

111 FAPC

Stillwater, OK 74078 

Phone 405-744-7573

Fax 405-744-6313



« February 2019 »

Food Science Courses

Course short Descriptions

FDSC 1133
Fundamentals of Food Science.
Food industry from producer to consumer and the current U.S. and world food situations.

FDSC 2253
Meat Animal and Carcass Evaluation.
Lab 2. Prerequisite(s): ANSI 1124. Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields, and values in cattle, swine, and sheep. (Same course as ANSI 2253)

FDSC 3033
Meat Technology.
Lab 3. The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation, and utilization. No credit for students with credit in ANSI 2253 or 3333.

FDSC 3113
Quality Control.
Lab 2. Prerequisite(s): Introductory microbiology and organic chemistry. Application of the principles of quality control in food processing operations to maintain the desired level of quality.

FDSC 3154
Food Microbiology.
Lab 4. Prerequisite(s): Introductory microbiology and organic chemistry. Relationship of microorganisms to food manufacture and preservation, to food spoilage and microbial food poisoning and to various aspects of primary food production. (Same course as MICR 3154)

FDSC 3232
Advanced Meat Evaluation.
Lab 4. Prerequisite(s): 2253. Advanced evaluation of carcasses and wholesale cuts of beef, pork and lamb. (Same course as ANSI 3232)

FDSC 3310
Advanced Competitive Evaluation.
Lab 6. Prerequisite(s): Consent of instructor. Advanced instruction in animal and/or product evaluation. For students competing on collegiate judging teams. (Same course as ANSI 3310)

FDSC 3333
Meat Science.
Lab 3. Prerequisite(s): ANSI 2253, CHEM 1215 or equivalent. Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. (Same course as ANSI 3333*)

FDSC 3373
Food Chemistry I.
Lab 2. Prerequisite(s): ANSI 3543 or organic chemistry. Basic composition, structure, and properties of foods and the chemical changes or interactions that occur during processing and handling.

FDSC 3603
Processing Dairy Foods.
Lab 2. Prerequisite(s): Organic chemistry. Theory and practice in formulation and processing: butter and margarine, cottage cheese, blue and processed cheeses, evaporated and sweetened condensed milk, ice cream, ice milk, and other frozen desserts.

FDSC 4123*
Principles of Food Engineering.
Prerequisite(s): MATH 1513. For non-engineers. Application of the engineering approach to solving heat and mass transfer problems in food processing. An introduction to the basic concepts of the conservation laws, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, and energy conservation. (Same course as MCAG 4123)

FDSC 4333*
Processed Meat.
Lab 3. Prerequisite(s): ANSI 3033 or 3333. Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. (Same course as ANSI 4333*)

FDSC 4373
Food Chemistry II.
Lab 2. Prerequisite(s): 3373. Chemical/biochemical mechanisms that affect the structure and properties of foods during processing and handling. No credit for FDSC 5373.

FDSC 4763*
Analysis of Food Products.
Lab 2. Prerequisite(s): Organic chemistry. Application of quantitative chemical and physical methods of analysis to the examination of foods.

FDSC 4900
Special Problems.
1-6 credits, max 6. Prerequisite(s): Consent of instructor. A detailed study of an assigned problem by a student wishing additional information on a special topic.

FDSC 4910
Food Industry Internship.
1-12 credits, max 12. Prerequisite(s): Consent of instructor. Full-time internship at an approved production, processing or agribusiness unit or other agency serving the food industry. Maximum credit requires a six month internship in addition to a report and final examination. Graded on a pass-fail basis.

FDSC 5000*
Master's Research and Thesis.
1-6 credits, max 6. Prerequisite(s): Consent of major adviser. Research for Master of Science degree in Food Science planned, conducted and reported under guidance of major adviser.

FDSC 5120*
Special Topics in Food Science.
1-4 credits, max 8. Prerequisite(s): Graduate standing and consent of instructor. Advanced topics and new developments in food science.

FDSC 5213*
Advances in Meat Science.
Prerequisite(s): BIOC 4113 and ZOOL 3204 or equivalent. Development of muscle and its transformation to meat. Properties of meat and their influence on water-binding, pigment formation, texture, and fiber characteristics. (Same course as ANSI 5213*)

FDSC 5300*
Food Science Seminar.
1 credit, max 3. Prerequisite(s): Graduate standing. Maximum two credit hours for MS degree. Maximum three credit hours for PhD degree. Critical reviews or studies of the scientific research literature related to the field of food science. Oral reports or group discussions.

FDSC 5333*
Carcass Value Estimation Systems.
Prerequisite(s): Graduate classification. Analysis of scientific literature regarding carcass composition, quality and palatability. Overview of technology used to evaluate carcass quality factors. (Same course as ANSI 5333)

FDSC 5373*
Advanced Food Chemistry.
Lab 2. Prerequisite(s): FDSC 3373. Chemical/biochemical mechanisms that affect the structure and properties of foods during processing and handling.

FDSC 5393*
Issues in Food Science.
Prerequisite(s): Graduate classification. Critical analysis of issues and challenges in the U.S. food industry. Advanced forms of communication to effectively convey information to stakeholders and advocate for a position.

FDSC 5553*
Interpreting Animal and Food Science Research.
Prerequisite(s): STAT 5013 or concurrent enrollment. Critical evaluation and knowledgeable communication on the design, analyses, and reporting of animal science and food science research. (Same course as ANSI 5553)

FDSC 6000*
Doctoral Research and Dissertation.
1-10 credits, max 30. Prerequisite(s): MS degree or consent of major adviser. Independent research for PhD degree in Food Science planned, conducted and reported in consultation of a major professor.

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