Graduate Degrees Courses of Food Science and Technology at Virginia Polytechnic Institute and State University
Food Science and Technology Courses For Graduate at Virginia Polytechnic Institute And State University
FST 4014 - Food Prod Development
Application to the food industry of principles and standard practices of research and product development; functionality of food ingredients; students will work in teams to design and develop a new food product. I
Credit Hours: 3
Lecture Hours: 3
Level(s): Undergraduate and Graduate
Instruction Type: Lecture
FST 4204 - Marine Food Products
Fundamentals of the science and technology associated with harvesting, processing, packaging, preservation, storage, distribution, marketing, and safety of marine food products of commerce. An off-campus intensive course for students in education, business, and the physical or biological sciences. Course enrollment is limited to 20 students. Instructor consent required. III
Credit Hours: 0 to 3
Lecture Hours: 0 to 2
Level(s): Undergraduate and Graduate
Instruction Type: Lab, Lecture
FST 4405 - Food Processing
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging; food laws, regulations, and standards. I
Credit Hours: 0 to 4
Lecture Hours: 0 to 3
Level(s): Undergraduate and Graduate
Instruction Type: Lab, Lecture
FST 4406 - Food Processing
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging; food laws, regulations, and standards. II
Credit Hours: 0 to 2
Lecture Hours: 0 to 1
Level(s): Undergraduate and Graduate
Instruction Type: Lab, Lecture
FST 4504 - Food Chemistry
Consideration of the chemical constituents of foods with emphasis on their role in determining the nutritive value, functional properties, storage characteristics and acceptability of fresh and processed foods. I
Credit Hours: 3
Lecture Hours: 3
Level(s): Undergraduate and Graduate
Instruction Type: Lecture
FST 4514 - Food Analysis
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods to quality control and food law regulation problems. II
Credit Hours: 0 to 3
Lecture Hours: 0 to 2
Level(s): Undergraduate and Graduate
Instruction Type: Lab, Lecture
FST 4524 - Food Quality Assurance
Functions of quality control departments in monitoring safety and quality of food as well as compliance with government regulations. Description of federal regulatory agencies. Development of specifications, food standards and critical control points. Selection of analytical methods. Acceptance sampling and control charts. Microbiological quality control. II
Credit Hours: 3
Lecture Hours: 3
Level(s): Undergraduate and Graduate
Instruction Type: Lecture
FST 4604 (BIOL 4604) - Food Microbiology
Role of microorganisms in foodborne illness and food quality, spoilage, and preservation. Control and destruction of microorganisms in foods. II
Credit Hours: 0 to 4
Lecture Hours: 0 to 3
Level(s): Undergraduate and Graduate
Instruction Type: Lab, Lecture
FST 4614 - Food Sanitation
Applications of sanitation principles to food products and processing facilities with emphasis on regulatory programs, sanitation systems, cleaning and sanitizing compounds, and monitoring procedures for evaluation of effectiveness of the system. II
Credit Hours: 2
Lecture Hours: 2
Level(s): Undergraduate and Graduate
Instruction Type: Lecture
FST 5004 (FOR 5004) (FIW 5004) (ENT 5004) (CSES 5004) (APSC 5004) - Graduate Seminar
Special topics, critical reviews, and discussions of current literature throughout a wide range of subject areas in food science and technology. May be repeated. I,II
Credit Hours: 1
Lecture Hours: 1
Level(s): Graduate
Instruction Type: Lecture
FST 5014 (HNFE 5014) - Sensory Evaluation of Food
Principles of sensory evaluation including experimental methods, applications, and statistical analyses. I
Credit Hours: 0 to 3
Lecture Hours: 0 to 2
Level(s): Graduate
Instruction Type: Lab, Lecture
FST 5024 - Food Regulatory Affairs
History, development and enforcement of laws and regulations that affect the food processing industry and food consumers. Impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, international trade, and processor employees. Roles and responsibilities of consumers and industry in the development of and compliance with food laws and regulations. Two of the four prerequisites listed are required. Odd years.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5034 - Good Agricultural and Manufacturing Practices
Principles of food safety management for food producing and food processing environments. Emphasis on guidelines developed in Good Agricultural Practices for plant-based foods and Current Good Manufacturing Practices. Pre: Academic and/or professional background in food processing, quality assurance, fresh produce production, food product regulation, and/or food safety. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture, Online Course
FST 5044 - Global Food Laws and Regulations
History of laws and regulations that affect the food processing industry and food consumers. Impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade for the U.S. and other nations. Pre: Academic and/or professional background in food processing, quality assurance, and/or food safety.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture, Online Course
FST 5084 (CHEM 5084) (BMVS 5084) - Macromolecular Interfaces with Life Sciences Seminar
Experience in developing and presenting a technical seminar related to oxidative processes at the macromolecule- biomolecule interface. Tours and presentations at research facilities at regional industrial sites. Idea generation for the purpose of resolving technical questions and advancing research projects. Pre: Undergraduate courses in one of the following: organic chemistry (CHEM 2565/2566), cell and molecular biology (Biol 2104), Concepts of Biochemistry (BCHM 2024), or equivalent. Graduate standing required.
Credit Hours: 1
Lecture Hours: 1
Level(s): Graduate
Instruction Type: Lecture
FST 5094 (CHEM 5094) (BMVS 5094) - Grant Writing and Ethics
A framework for writing clear, concise grant proposals in a team-oriented, multidisciplinary approach from concept development through submission to a funding agency. Potential ethical dilemmas that may arise in academic, industrial, or federal research settings will be discussed. PRE: Undergraduate courses in one of the following: organic chemistry (CHEM 2565/2566), cell & molecular biology (BIOL 2104), Concepts of Biochemistry (BCHM 2024), or equivalent. (3H, 3C). Graduate standing required. II
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5114 - Introduction to Risk Management for Health Products
Overview of historical development in perspectives of risks and a survey of risk management models used by federal agencies such as the Food and Drug Administration and U. S. Department of Agriculture. Introduces commonly used terminology and its applications in a wide variety of risk management scenarios. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5124 - Risk Management as a Business Strategy for Health Product Industries
Introduces an enterprise risk management framework as a business strategy to stimulate innovation in uncertain environments, to minimize product liability issues, and formulate strategies to address insurance coverage. Establishes a comprehensive product liability program and institutes safeguards to avoid future legal actions and losses. Incorporates theories of risk management and human behavior, related to product stewardship, in product design. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5134 - Risk Science in Pharmaceutical Processes - Tools and Techniques
Management of health care pharmaceutical product and process risks. Risk management model using International Committee on Harmonization guidelines for clinical trials, pharmacovigilance, and quality risk management. Principles of Functional Analysis, Fault Tree Analysis, Failure Mode and Effects Criticality Analysis, Hazard Analysis and Critical Control Points, Hazard and Operability Study. Application of these tools on currently marketed pharmaceutical products and processes.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5144 - Risk Science in Medical Device Processes - Tools and Techniques
Total life cycle risk management framework for managing medical device products and processes. Integration of 21 CFR 820 Quality Systems Regulations, ISO Standards 13485 and 14971, Global Harmonization Task Force guidelines for health product devices and Joint Commission on Accreditation of Health Care Organizations guidelines for hospital operations. Functional Analysis, Fault Tree Analysis, Hazard Analysis and Critical Control Points, Hazard and Operability Study. Project-oriented assignments involving both teamwork and individual work.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5154 - Risk Mgmt New Health Prod
Risk management models for managing challenges related to new and emerging developments in health product devices and pharmaceutical products such as biotechnology, nanotechnology, and wireless technology. Compliance/ regulatory issues and product development/manufacturing risks applied to emerging technologies. Application of risk management tools, techniques, and approaches to address recent, innovative products or hypothetical products. Emphasizes development of novel approaches to new technologically advanced health products.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5164 - Health Product Risk Communication & Incident Handling
Survey of different international regulations and incident reporting systems including those of North America, Europe and Asia. Case studies of solutions to post-market problems as related to risk management. Discussion of a “culture” of risk communication for a hypothetical company. How to provide risk-based solutions to senior management.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5174 - Total Life Cycle Risk Management for Health Products
Application of risk management principles integrated with systems engineering concepts to product, process and support life cycles and the iterative feedback loops of information for continuous improvement to reduce risk. Design and analysis of creating a risk management system for health product manufacturers. Initiation of an integrated risk management system into the corporate environment and application of appropriate information technologies to integrate various system elements to provide an enterprise solution. Managing health product risks at product conception and thereafter.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5184 - Economic Analysis of Health Product Risk
Examines application of economic analytical tools based on risk management principles to healthcare products and the effect on corporate profitability. Surveys approaches suitable for economic analysis of healthcare product risk as applied throughout product life-cycle. Analyze profit vs. cost, risk vs. benefit, loss to the company, and loss to society as a result of adverse outcomes of healthcare product risks. Examines how risk management generates short and long term financial benefits for healthcare product manufacturers. Creates applicable models to analyze current issues based on available public information.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5384 (CHEM 5384) (BMVS 5384) - Oxidation at the Interface of Chemistry and Biology
An advanced survey of the chemistry and biochemistry associated with oxidation reactions and the relationship to positive and detrimental outcomes in synthetic and natural macromolecules and biological systems. Topics include free radical chemistry, reactive oxygen and nitrogen species in living systems, enzyme-catalyzed oxidations, oxidation of foods and materials, oxidative stress and health effects, chemistry of antioxidants. Pre: Undergraduate courses in one of the following: organic chemistry (CHEM 2565/2566), cell & molecular biology (BIOL 2104), Concepts of Biochemistry (BCHM 2024), or equivalent. II
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5404 - Food Packaging
Examines the role of food packaging in the preservation of foods in today’s society. Food packaging materials will be discussed with emphasis on their interaction with food products. Specific applications of packaging materials to food groups will be discussed. Procedures to develop a new food package are incorporated in class activities. food industry. II
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5514 - Food Enzyme Technology
Characteristics, mechanisms, and applications of soluble enzymes currently used in food processing. Immobilized enzyme technology to include production of enzymes, immobilization techniques, changes in enzymes properties, and scale-up to commercial food application. I
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5604 - Advances in Food Microbiology
Critical review of current topics in food microbiology. Foodborne pathogens, toxins, analytical methodology, food spoilage, inhibition and destruction of bacteria, standards, and fermentations. I
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5614 - Food Safety and Security
Identification and prevention of food safety and security hazards that may result in intentional or unintentional contamination. Development and implementation of plans to enhance food safety and security in the processing, distribution, transportation, and retail segments of the food supply chain. Pre: Academic and/or professional background in food processing, quality assurance, and/or food safety. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture, Online Course
FST 5624 - Applied Food Microbiology and Sanitation
Overview of the causes, transmission, and epidemiology of major environmental, food-, and water-borne diseases in the food industry. Detection, monitoring, and control of important environmental pathogens. Chemical, physical, and biological sanitation to control pathogens in food, water, and the environment. Pre: Academic and/or professional background in microbiology, food safety, or environmental health. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture, Online Course
FST 5664 - Flavor Chemistry
Study of flavor compounds, their isolation, extraction, and flavor profiles. Examination of compounds that are used to produce commercial flavors from synthetic and natural sources. Graduate standing required.
Credit Hours: 3
Lecture Hours: 3
Level(s): Graduate
Instruction Type: Lecture
FST 5884 (CHEM 5884) (BMVS 5884) - Macromolecular Chemistry at the Biology Interface Laboratory
An advanced laboratory course that involves state-of-the-art experimental techniques with applications for data interpretation and presentation for future professionals at the polymer chemistry-biology interface. Team-oriented experiments will use traditional and emerging polymer chemistry techniques and applied biological methods, specifically those involving analysis of free radical and oxidative processes. PRE: CHEM/FST/BMVS 5384 or simultaneous enrollment in this course.
Credit Hours: 0 to 2
Lecture Hours: 0 to 1
Level(s): Graduate
Instruction Type: Lab, Lecture
FST 5904 - Project and Report
Credit Hours: 1 to 19
Level(s): Graduate
Instruction Type: Research
FST 5974 - Independent Study
Credit Hours: 1 to 19
Lecture Hours: 1 to 19
Level(s): Graduate
Instruction Type: Independent Study
FST 5984 - Special Study
Credit Hours: 1 to 19
Lecture Hours: 1 to 19
Level(s): Graduate
Instruction Type: Lecture, Lecture 1, Lecture 2, Lecture 3
FST 5994 - Research and Thesis
Credit Hours: 1 to 19
Level(s): Graduate
Instruction Type: Research
FST 7994 - Research and Dissertation
Credit Hours: 1 to 19
Level(s): Graduate
Instruction Type: Research
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