Department of Food Science & Technology Undergraduate Programs pdf

INSIDE • Undergraduate Program Information  Food Science  Food Business Management  Food Science & Nutrition  Food Processing (Minor)  Food Safety (Minor) • Course Descriptions • Career Opportunities • Scholarship Information fst.osu.edu FOOD SCIENCE AND TECHNOLOGY Department of Food Science & Technology Undergraduate Programs College of Food, Agricultural and Environmental Sciences 2 Have you ever wondered why the ingredients of plain M&Ms include a “trace amount of peanuts” (or how they get that "m" on there)? Or why hamburgers should be eaten well done, but steaks are perfectly safe rare? Or why dough doesn’t turn brown if you cook it in a microwave? Or just how good oat bran is for you? The majors offered by the Department of Food Science and Technology answer all these questions and more. Food Science and Technology is a multi-disciplinary field that applies fundamental scientific principles to the research, development, manufacture, packaging, storage, and marketing of food products. It is a discipline in which biology, chemistry, engineering, microbiology, biochemistry, toxicology, management, and other basic and applied sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. The comprehensive programs offered in the department allows for every aspect of the food industry to be studied; students can choose to focus on either food science, nutrition or food business management. Also offered are two new minors: Food Safety and Food Processing. Food Science Our nationally approved curriculum produces graduates who are well prepared to work in the public or private sector. Many continue studies towards a master’s or doctorate degree. They learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used. Nutrition Majors learn nutrient use by humans and higher animals. Whereas food science is the study of what people do to food, nutrition is concerned with what food does to people. A new emphasis is the role of diet in prevention or treatment of chronic illnesses. Many graduates in nutrition are well prepared to enter graduate fields including medical school. Food Business Management There is a high demand for people with skill in food science and knowledge of business, accounting and personnel management. The Food Business Management curriculum prepares you for managerial positions. The advance of many food science graduates into business-oriented employment creates the demand for the new business major. All of our graduates have jobs in the field within six months of graduation, and we have frequent requests from employers for more graduates. The median starting salary for a graduate with a B.S. in food science is $45,000. The demand for graduates continues to grow at a rate that exceeds enrollment. 3 Food Science and Technology EMPLOYERS OF OUR FST GRADUATES T YPICAL CAREERS OUR GRADUATES NOW HOLD THESE TITLES: Associate Scientist Plant Manager Brewmaster President Chairman of the Board Product Development Scientist Communications & Marketing Director Production Manager Consultant Professor Director of Research and Development Quality Control Supervisor Director, Quality Assurance and Regulatory Affairs Regional Agro-Industries Officer Director of Food Microbiology and Safety Research Leader Director of Logistics and Process Control Senior Vice President for Research Executive Director Senior Scientist Food Technologist Senior Food Process Engineer Graduate Research Associate System Coordinator Manager, Technical Sales and Business Development Technical Director Manager, Industrial Product Development Unit Leader Marketing Manager Specialty Products Development Vice President & General Manager M.D. (Medical Doctor) Vice President, Research Division Physician Veterinarian MEDIAN STARTING SALARY FOR BS IN FOOD SCIENCE REACHES $45,000 FOOD TECHNOLOGY, V.5E(3) 47-52. Anheuser-Busch Gerber M & M Mars Candy Ralston Purina Baskin-Robbins Heinz Nabisco Reiter Dairy Bob Evans Hershey Foods Nestle Ross Laboratories Campbell’s Soup Hormel Pepsi Sara Lee Carnation Kellogg’s Pierre Frozen Foods Schreiber Cheese Coca Cola Kraft Foods Pillsbury Smith Dairy Frito Lay Kroger Procter and Gamble Smucker's General Mills Land O’Lakes Quaker Oats Stouffer Foods 4 The Ohio State University FOOD SCIENCE UNDERGRADUATE COURSES 170 Wine in Western Culture U 3 The role of wine in western culture with emphasis on the geographic origins, production techniques, and stylistic considerations. 201 The Science of Food U 5 Food and nutrition in modern civilization; principles involved in assembling, processing, and distribution of food; and the role of science, industry and government in meeting food needs. H208 Food: Fact and Fiction U 5 Introduction to controversial topics in food science and nutrition that are found in popular media. 210 Dairy Products Evaluation U 2 Major commercial dairy products are evaluated following the rules of the National Dairy Products Evaluation Contest. 401 Introduction to Food Processing U 3 Unit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning and sanitizing. 410 HACCP Analysis U 3 Principles of hazard analysis as applied to the food industry. Students will develop a HACCP food safety plan. 541 Physical Properties of Foods U G 4 Elements of identification and measurement of physical properties of foods and application to food systems. 589 Professional Experience U 5 Ten weeks of supervised, structured, in-depth industrial experience in selected food related subjects. 597.01 Alcohol and Society U 5 The historical, nutritional, medical, social, technical and economic aspects of the use of alcohol. 601 Food Analysis U G 5 Basic composition, chemical structures and properties of foods; chemical and instrumental analyses of food components. 605 Advanced Food Chemistry U G 4 Intensive coverage of the chemical reactions of food components with emphasis on the reaction mechanisms responsible for changes in food products. 610 Processing of Fluid Milk and Related Products U G 4 Principles involved in the production, processing and marketing of high quality, safe and nutritious milk and milk products. 611 Cheese and Fermented Foods U G 4 Principles and practices related to the manufacture, processing, distribution, marketing, nutritional value and safety of fermented foods. 613 Fruit and Vegetable Processing U G 4 Commercial processing of fruits, vegetables and related products. The effect of processing and raw product chemistry on final product quality. 5 621 Food Additives U G 3 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. 630 Principles of Food Processing U G 4 Principles of science and engineering applied in food processing; concentration, separation and thermal sterilization processes. 632 Sensory Evaluation U G 4 Fundamentals of sensory evaluation and the per- ception of taste, smell, and flavor. Emphasis on statistical interpretation and industrial applica- tion. 636.01 Food Microbiology Lecture U G 3 Microorganisms in relation to the production, processing and handling of food with emphasis on food transmitted pathogens and minimizing public health risks. 636.02 Food Microbiology Lab U G 3 Laboratory training for determining the microbi- ological safety and quality of food with emphasis on handling pathogens and observing analyst's safety. 640 Food Regulations U G 3 Food laws, regulations, grade standards, and the technical control of processed foods; interpreta- tion of laboratory analysis for control of product quality. 648 Essentials of Food Plant Operation U G 3 An in-depth presentation of the special factors affecting food plant organization, production, procurement, distribution, and the interaction required to develop plant operations. 649 Food Packaging U G 4 A discussion of terminology and literature of com- mercial packaging and principles of selecting packaging material. 650 Food Product Development U G 4 Development of new food products including gen- eration of concepts, consumer panel testing, de- velopment of prototypes, process optimization and consumer testing. H683 Honors Projects U 1-10 Conducting and reporting the honors project. 692 Workshop in Milk and Food Sanitation U 1-2 Five day in-depth program on fundamentals of milk and food protection; designed for individuals inter- ested in food processing, distribution; quality con- trol, public health and regulatory activities. 693 Individual Studies U G 3-5 Individual project studies of current problems; plan- ning, conducting and reporting. 696 Technical Problem Solving U G 5 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral pres- entation of papers. Food Science and Technology 6 The Ohio State University MEET OUR DISTINGUISHED FACULTY The Department of Food Science and Technology has an outstanding, nationally recognized faculty that includes two endowed research chairs. Most of our faculty members are nationally or internationally known experts, journal editors, scholars and award winners. Our emphasis on outstanding teaching earned the department the University’s Teaching Excellence Award. Food Science faculty members have won 34 distinguished teaching and advising awards, including two Cruess Teaching Excellence Awards from the Institute of Food Technologists. Valente Alvarez Professor & Interim Director Food Industries Center (Ph.D., Michigan State University) Advancement of Ohio's dairy industry, quality and shelf life of milk, processing of milk using pulsed electric field technology and whey processing; coaches the Dairy Products Evaluation Team. Bala Balasubramaniam Associate Professor (Ph.D., The Ohio State University) Food safety engineering, emphasis on high pressure processing and other advanced food technologies. Sheryl Barringer Professor (Ph.D., University of Minnesota) Coatings: electrostatic, nonelectrostatic, liquid and powder. Fruit and vegetable processing, especially tomatoes. Dielectric properties. Jeff Culbertson Professor (Ph.D., Washington State University) Fat substitutes, food proteins. Jeannine Delwiche Associate Professor (Ph.D., Cornell University) Sensory science (how humans experience taste, smell and flavor), including food industry outreach, sensory science instruction and taste perception research. Monica Giusti Assistant Professor (Ph.D., Oregon State University) Research interests are functional foods, phytochemicals. The study of non-volatile compounds in fruits and vegetables with potential health promoting properties. James Harper J.T. “Stubby” Parker Endowed Chair in Dairy Foods (Ph.D., University of Wisconsin) Honorary Research Fellow, New Zealand Dairy Research Institute; Consultant. Internationally recognized for establishing new directions in dairy research. Lynn Knipe Associate Professor (Ph.D., Iowa State University) Primary responsibilities include processed meat extension activities for the Ohio meat industry. He is involved in research and teaching and serves a joint appointment with the Department of Animal Sciences. 7 Ken Lee Professor (Ph.D., University of Massachusetts, Amherst) Mineral nutrient interactions in processed foods. Editorial board of the CRC Critical Reviews in Food Science and Nutrition. Invited speaker on food safety. Michael Mangino Professor Emeritus (Ph.D., Michigan State University) Dr. Mangino’s primary research interest is the relationship between protein structure and function in food products. Recipient of the IFT Cruess Award for Teaching Excellence and the University’s Distinguished Teaching Award. David Min Professor (Ph.D., Rutgers University) A flavor chemist using highly sophisticated lab instrumentation. Editorial Board of Critical Reviews in Food Science and Nutrition and Food Chemistry (England). Associate Editor of the JAOCS. IFT Steven S. Chang Award, 1995. Melvin Pascall Assistant Professor (Ph.D., Michigan State University) Food packaging engineering, aseptic processing and packaging; food safety; modified atmosphere packaging. Luis Rodriguez-Saona Assistant Professor (Ph.D., Oregon State University) Analytical protocols related to nutrition and food safety; advanced detection methods. Steven Schwartz Professor and Endowed Haas Chair in the Food Industries (Ph.D., University of Wisconsin at Madison) Teaching expertise in food toxicology, food chemistry and aseptic processing and packaging. Heads a nationally renowned research program studying carotenoids and antioxidants in foods. Denise Smith, Professor and Department Chair (Ph.D., Washington State University) Food chemistry; chemistry and functionality of meat and dairy proteins, meat and poultry quality and safety. Stephanie Smith Lecturer (Ph.D., Michigan State University) Interests are food safety and nutrition public policy. Yael Vodovotz Associate Professor (Ph.D., University of Massachusetts) Carbohydrate chemistry with emphasis in the area of water mobility and stability in starch-based products and development of baked goods with extended shelf life. Hua Wang Assistant Professor (Ph.D., University of Minnesota) Molecular mechanism of stress responses and its application in food safety microbiology; bioengineering microorganisms for industrial applications; rapid methods development. Ahmed Yousef Professor (Ph.D., University of Wisconsin-Madison) Investigating new measures to control pathogenic bacteria in food. Courses taught include Food Microbiology. Food Science and Technology 8 REQUIRED: 14-15 HOURS FST 401 Intro to Food Processing 3 FST 648 Food Plant Operations 3 Microbiology 509 or 520 5 S ELECT ONE COURSE (3-4 HOURS) FST 610 Dairy Processing FST 611 Cheese & Fermented Foods FST 613 Fruit & Vegetable Processing FST 630 Principles of Food Processing Anim Sci 555.02 Meat Processing FABE 481 Introduction to Food Process Engineering Electives: Select 5-6 hours from the following classes (required and elective courses in the minor must total 20 credit hours) FST 410 HAACP 3 FST 610 Dairy Processing 4 FST 611 Cheese & Fermented Foods 4 FST 613 Fruit & Vegetable Processing 4 FST 621 Food Additives 3 FST 630 Principles of Food Processing 3 FST 636.01 Food Microbiology Lecture 3 FST 649 Food Packaging 3 Anim Sci 555.02 Meat Processing 4 FABE 481 Introduction to Food Process Engineering 3 New! FST Minors! In addition to granting Bachelor’s degrees, the Department of Food Science & Technology also offers two minors: Food Processing and Food Safety. FOOD PROCESSING MINOR A minor in food processing is for students who wish to develop a better understanding of the fundamental principles of food processing for value addition, with a focus on plant operations. The Ohio State University 9 FST MINORS (CONT’D) FOOD SAFETY MINOR A minor in food safety is for students interested in the principles underlying keeping food safe and will be especially helpful for those students interested in working in this aspect of the food industry. Topics covered focus upon microbiology and safety of food as it is manufactured and distributed. The minor in Food Safety consists of 20 hours including 14 hours of required courses. If Microbiology 509 or 520 is taken for major or GEC, then 5 additional elective credits must be taken. R EQUIRED: 14 HOURS FST 410 HAACP 3 FST 636.01 Food Microbiology Lecture 3 FST 636.02 Food Microbiology Laboratory 3 One from: 5 Microbiology 509 Basic and Practical Microbiology Microbiology 520 General Microbiology I Electives: Select a minimum of 6 hours from the following classes (required and elective courses in the minor must total 20 credit hours) FST 401 Introduction to Food Processing 3 FST 610 Dairy Processing 4 FST 611 Cheese & Fermented Foods 4 FST 613 Fruit & Vegetable Processing 4 FST 630 Principles of Food Processing 3 FST 648 Food Plant Operations 3 Anim Sci 555.02 Meat Processing 4 Restrictions and General Information 1. These minors are not available to students majoring in Food Science or Food Business Management. 2. A minimum overall CPHR for courses comprising the minor shall be 2.0. 3. A minor should be declared at the time a student accumulates 90 hours. 4. A maximum of five credit hours may overlap between the minor and the GEC (foundations, natural sciences, arts and humanities and social sciences). 5. Courses taken on a pass/non pass basis may not be applied to the minor. Food Science and Technology 10 FOUNDATIONS (25-26 HOURS) CFAES 100 or UVC 100 1 English 110 C 5 2nd Writing Course (367) from list (may be used for other GEC requirement) 5 Oral Communication - Agr Com 390 or Com 321 4-5 Math 150, 151 10 N ATURAL SCIENCE (41 HOURS) Biology 113 5 Chemistry 121, 122, 123, 251, 252 16 Physics 111, 112 10 Biochemistry 511 5 Microbiology 509 5 International Issues - Fulfill with selected Social Science or Arts & Humanities Non-Western or Global course (* on curriculum sheet) - Non-Western* or Western, non-US course (♦ on curriculum sheet) - S OCIAL SCIENCE (15 HOURS) Agr Econ 200 or Econ 200 5 Rural Soc 105 or Soc 101 5 One course from social science list+ 5 A RTS AND HUMANITIES (20 HOURS) One course in History from approved list+ 5 One Literature course from approved list+ 5 One Visual & Performing Arts from list+ 5 One additional Arts & Humanities or History from list + 5 +Certain courses fulfill International Issues requirement O THER REQUIREMENTS (10 HOURS) Contemporary Issues (597) - selected from approved list 5 Internship - FST 589 5 M AJOR (55-65) Data Analysis from approved list 5 HNFM 310 The Science of Food - Human Nutrition 5 Ag Eng 481 Introduction to Food Process Engineering 4 FST 401 Introduction to Food Processing 3 FST 601 Food Analysis 5 FST 605 Advanced Food Chemistry 4 FST 621 Food Additives 3 FST 630 Principles of Food Processing 4 FST 632 Sensory Evaluation 4 FST 636.01, 636.02 Food Microbiology Lecture & Lab 6 FST 696 Technical Problem Solving 5 R EQUIRED (48 HOURS) The Ohio State University B.S. IN FOOD SCIENCE MAJOR REQUIREMENTS [...]... Department of Food Science and Technology Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. .. Parker Food Science and Technology Building serves as a permanent and visible symbol of the importance of food science and t e c h n o l o g y to the university, the economy, and all who benefit from improved food products Even more, it illustrates the commitment of our stakeholders to make possible a center of food science excellence at The Ohio State University Food Science and Technology 19 The Department. .. Take one of the following: Chem 211, 222; Biochem 521; Mol Gen 601, 602 Food Science and Technology 15 ALUMNI PROFILES Food Science graduates enjoy a wide variety of interesting and rewarding careers Here’s what some of our alumni have to say about the opportunities afforded them by a bachelor’s degree in food science Scott Cramer, B.S Food Science Director of Technical Sales, Total Ultimate Foods In... Principles of Meat Science FST 201 The Science of Food FST 401 Introduction to Food Processing FST 410 HACCP Analysis FST 640 Food Regulations FST 648 Essentials of Food Plant Operation FST 696 Technical Problem Solving 5 10 5 5 5 5 5 5 5 5 5 5 5 5 5 5 3 5 3 3 3 3 5 The Ohio State University 12 FOOD BUSINESS MANAGEMENT REQUIREMENTS (CONT’D) FOOD PROCESSING SELECT 7 - 8 HOURS FROM: FST 610 Processing of Fluid... SCHOLARSHIPS Each year the Department of Food Science and Technology awards over $50,000 in scholarships to qualified undergraduate students Awards range from $500 to full payment of annual fees Scholarships are sponsored by alumni and food industry partners who value our students and the skills they bring to industry Scholarship applications can be found on the Food Science & Technology website at http://fst.osu.edu.. .FOOD SCIENCE REQUIREMENTS (CONT’D) FST ELECTIVES (SELECT 7-14 CREDIT HOURS FROM LIST) FST 541 Physical Properties of Food FST 610 Processing of Fluid Milk and Related Products FST 611 Cheese and Fermented Foods FST 613 Fruit and Vegetable Processing FST 640 Food Regulations FST 648 Essentials of Food Plant Operation FST 649 Food Packaging FST 650 Food Product Development An... always wanted to know about the Department of Food Science and Technology, but were afraid to ask! The site contains information on the department and the field of food science, and links to other helpful sites http://undergrad.osu.edu: Learn about The Ohio State University and how to set up a visit, dorm life, and find FAQs http://studentaffairs.osu.edu: The mission of Student Affairs is fostering... preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food FOOD SCIENCE AND TECHNOLOGY Food Science & Technology 110 Parker Food Science Building 2015 Fyffe Road Columbus, OH 43210 Phone: 614-292-6281 Fax: 614-292-0218 E-mail: fst@osu.edu fst.osu.edu We impact the food world through innovative learning, discovery and outreach ... website at http://fst.osu.edu EXPLORE FOOD SCIENCE ON THE WEB www.ift.org: The Institute of Food Technologists (IFT) is a great site for learning more about what the field of food science has in store for you The IFT website features Introduction to the Food Industry, a self-study learning tool designed to assist high school students in their exploration into the food industry and its career opportunities... scientific background Food science provided me with a major that brought together my interest in science (chemistry and nutrition) with a major that provided an excellent career path if I chose not to pursue veterinary medicine Carrie Kincaid, B.S Food Science Associate Scientist II, Kraft Foods I absolutely love my job! I'm doing exactly what I wanted to do when I picked Food Science as my major I . Information fst.osu.edu FOOD SCIENCE AND TECHNOLOGY Department of Food Science & Technology Undergraduate Programs College of Food, Agricultural. degrees, the Department of Food Science & Technology also offers two minors: Food Processing and Food Safety. FOOD PROCESSING MINOR A minor in food processing