DOCTOR OF PHILOSOPHY (FOOD SCIENCE)

FS 215 * - Advanced Food Analysis (3 units)

Theory and application of physical and chemical methods in the analysis of foods with emphasis on current instrumental techniques.

(Prerequisite: Consent of Instructor/COI)

FS 216 * - Advanced Food Microbiology (3 units)

Important groups of food microorganisms, their isolation and characterization in relation to food processing.

(Prerequisite: Consent of Instructor/COI)

FS 217 * - Sterilization Processes (3 units)

Emphasis on the sterilization of foods by heat treatment; other sterilization methods such as irradiation, use of chemical and physical destruction techniques.

(Prerequisite: FS 216 Advanced Food Microbiology and Consent of Instructor/COI)

FS 218 - Dehydration and Freezing (3 units)

Effects of new processing techniques on cellular structure, biochemical composition and quality of food.

(Prerequisite: COI)

FS 290 - Seminar in Food Science (2 unit)

(Prerequisite: 12 units of graduate credit)

FS 291 * - Advanced Food Biochemistry (3 units)

The biochemical reactions in food, their mechanisms and regulations.

(Prerequisite: FS 215 Advanced Food Analysis and Consent of Instructor/COI;

Course Stipulation: Must have taken and passed Biochemistry)

FS 299 * - Methods of Research in Foods (2 units)

             Research principles, tools, and methodologies, and their application in the development of a proposal that addresses gaps and challenges in food and nutrition. 

(Course Stipulation: Must have taken and passed 12 units of required courses)

HE 290 ^ - Graduate Seminar (1 unit)

HE 390 ~ - Graduate Seminar (1 unit)

(Prerequisite: completion of 6 units of core courses)

      ^ To be taken twice.

     ~ To be taken thrice.

* University council-approved revisions to the MSFS Curricular proposal will apply.

FS 231 - Sensory Evaluation Methods (2 units)

Organoleptic tests, flavor studies, their statistical interpretation, and relation to physico-chemical studies.

(Prerequisite: COI)

FS 234 - Tropical Fruit and Vegetable Processing (3 units)

Theoretical and experimental considerations in the processing of selected tropical fruits and vegetables.

(Prerequisite: COI)

FS 238 - Development of Protein-rich Products (2 units)

Nutritional and technological problems in processing protein-rich products.

FS 257 - Meat and Dairy Technology (3 units)

Microbiological, and physico-chemical principles applied to the processing of meat and dairy products.

(Prerequisite: FS 216 Advanced Food Microbiology;

No. of hours: 2h lec, 3h lab)

FS 267 - Confectionery and Bakery Technology (2 units)

Unit operations in the production of bread, bread products, and confectioneries useful in the baking industry.

(Prerequisite: COI)

FS 317 - Food Packaging (3 units)

Properties of packaging materials, packaging design, evaluation of packaging performance and economics of packaging.

(Prerequisite: FS 217, FS 218)

FS 337 - Product Development (3 units)

Application of modern management principles to product development from the inception of the idea to the final marketing stage.

(Prerequisite: FS 217, FS 218)

FS 357 - Food Plant Organization and Management (3 units)

Organization and management of food plants through case and feasibility studies. Special projects to be assigned for individual and group work.

(Prerequisite: FS 217, FS 218)

FS 311 - Food Enzymes (4 units)

Proteolytic and oxidative enzymes, glycosidases and esterases: their properties, reaction mechanisms, control and assay procedures.

(Prerequisite: FS 291)

FS 321 - Food Lipids (3 units)

Reactions, degradation, interaction with other molecules and analysis of fats, phospholipids and related compounds.

(Prerequisite: FS 291)

FS 331 - Accessory Components of Foods (3 units)

Nutritional and technological problems in processing protein-rich products.

(Prerequisite: FS 291)

FS 341 - Meat and Dairy Technology (3 units)

Microbiological, and physico-chemical principles applied to the processing of meat and dairy products.

(Prerequisite: FS 106/COI)

FS 236 - Industrial Food Fermentation (3 units)

The chemistry, microbiology, and technology of fermented foods; fermentation techniques in developing new foods.

(Prerequisite 1: FS 215 Advanced Food Analysis or Consent of Instructor/COI;  

Prerequisite 2: FS 216 Advanced Food Microbiology or Consent of Instructor/COI)

FS 316 - Food Poisoning (3 units)

Biological and chemical hazards in food, with emphasis on principles of food safety.

(Prerequisite: FS 216)

FS 326 - Low Temperature Microbiology (3 units)

Isolation and identification of psychrophiles.

(Prerequisite: FS 216)

FS 336 - Biochemistry of Food Fermentation (3 units)

The growth and metabolism of microorganisms important in food fermentations.

(Course Stipulation: Must have taken and passed graduate-level microbiology or food microbiology, and graduate-level biochemistry or food biochemistry)