DOCTOR OF PHILOSOPHY (FOOD SCIENCE)
The Doctor of Philosophy (Food Science) (PhD FS) is designed to prepare men and women for positions of leadership in education and in the food research projects of the government and food industry. This program allows for specialization in food processing, food chemistry, or food microbiology. PhD FS requires the conduct of an original research.
PhD FOOD SCIENCE CURRICULUM
The Doctor of Philosophy (Food Science) (PhDFS) program requires a total of 72 units.
CORE COURSES
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: Physical Chemistry, Analytical Chemistry)
FS 216 - Advanced Food Microbiology (3 units)
Important groups of food microorganisms, their isolation and characterization in relation to food processing.
(Prerequisite: FS 106/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, Math 54)
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: Basic Biochemistry, Physical Chemistry/COI)
FS 299 - Methods of Research in Foods (2 units)
(Prerequisite: Elementary Statistics/FS 118)
HE 290 - Graduate Seminar* (1 unit)
(Prerequisite: completion of 6 units of core courses)
*To be taken thrice
Other FS Courses: 12 units in area of specialization and 12 units in other areas.
FOOD PROCESSING
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 106/COI)
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)
FOOD CHEMISTRY
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)
FOOD MICROBIOLOGY
FS 236 - Industrial Food Fermentation (3 units)
The chemistry, microbiology, and technology of fermented foods; fermentation techniques in developing new foods.
(Prerequisite: FS 106, FS 215)
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.
(Prerequisite: FS 191, FS 216)