Distinguished Professor: G. J. Flick
Professors: J. E. Marcy; N. G. Marriott; M. D. Pierson; S. S. Sumner
Associate Professors: S. E. Duncan; W. N. Eigel; P. P. Graham; M. L. Jahncke; S.F. O'Keefe; B. W. Zoecklein
Assistant Professor: C. Z. Alvarado; J.D. Eifert; R. C. Williams
Adjunct Professors: B. Blakistone; R. E. Croonenberghs;C.R. Hackney; G.E. Lenz; M.B. Solomon
Career Advisor: W. N. Eigel
Food Science and Technology is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply. Food Science has given us frozen foods, canned foods, microwave meals, milk which keeps, snacks, nutritious new foods, more easily prepared traditional foods and, above all, VARIETY in our diets. The Food Scientist helps supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant food supply. Food Science allows us to make the best use of our food resources and minimize waste.
Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage, and preparation is a complex problem. Full awareness of all-important aspects of the problem requires broad-based training.
To be a Food Scientist and help handle the world's food supply to maximum advantage, you need some familiarity with Chemistry, Biochemistry, Microbiology, Engineering, and some specialized Statistics.
The curriculum offers three options: science, technology, or pre-vet, in addition to a food biology option with the Department of Biology. The objective of the program is to develop within the student an understanding of the nature, properties, and characteristics of foods as determined through biochemistry, chemistry, microbology, physics, and other sciences. Food scientists extend this knowledge to the development of new products, processes, equipment, and packages; to the selection of proper raw products and ingredients; and to the adequate direction of plant operations so that processed foods high in nutritive value and quality are economically produced. Food science and technology is the key to the conversion of raw agricultural materials into a wide variety of properly processed and preserved foods, thus providing an important contribution to the well being, economy, standard of living, and progress of humanity.
Modern scientific and technological progress demands a multidisciplinary approach and thorough training in the basic sciences. Therefore, the curriculum is designed to provide a broad undergraduate program in the basic sciences on which to build technical competence in food science and technology.
The Food Science and Technology major prepares students to apply the principles of science and engineering to better understand the complex and heterogeneous materials recognized as food. There is a great demand in the global food industry and in government for highly knowledgeable and competent food scientists. Opportunities for food scientists include food safety, food quality control, food product development, production management, technical sales and service, ingredient management, research, and teaching. Students completing the science option requirements will also be prepared for graduate and professional schools of medicine, dentistry, and veterinary medicine.
The food industry utilizes the technical training of the food scientist in many ways, such as: research and development, manufacturing and production, technical sales and service, management, quality control, inspection services with state or federal government, technical writing, teaching, and consulting work.
The Department of Food Science and Technology is listed by the national Institute of Food Technologists as one of 50 departments in universities of the United States and Canada offering programs in food science and technology.
The department offers a minor (please consult a department representative for requirements), as well as a double-major option in Food Science and Technology to students in all other colleges of the university. Food Science and Technology students may participate in the Cooperative Education Program.
| First Year | |
|---|---|
| Fall Semester | (14) |
| BIOL 1005: Gen Biology | 3 |
| BIOL 1015: Gen Biol Lab | 1 |
| CHEM 1035: Gen Chemistry | 3 |
| CHEM 1045: Gen Chem Lab | 1 |
| ENGL 1105: Fresh English | 3 |
| MATH 1015: Calculus/Trig I 1 | 3 |
| Spring Semester | (15) |
| Core Area 6 | 1 |
| BIOL 1006: Gen Biology | 3 |
| BIOL 1016: Gen Biol Lab | 1 |
| CHEM 1036: Gen Chemistry | 3 |
| CHEM 1046: Gen Chem Lab | 1 |
| ENGL 1106: Fresh English | 3 |
| MATH 1016: Calculus/Trig I 1 | 3 |
| Second Year | |
| Fall Semester | (16) |
| CHEM 2535: Org Chemistry | 3 |
| CHEM 2545: Org Chem Lab | 1 |
| ECON 2005: Prin Economics | 3 |
| MATH 2015: Calculus/Trig II 1 | 3 |
| Phys 2205: Gen Physics | 3 |
| Core Area 2 2 | 3 |
| Spring Semester | (16) |
| BIOL 2604: Gen Microbiol | 3 |
| BIOL 2614: Gen Micro Lab | 1 |
| BCHM 2024: Biochem Conc | 3 |
| CHEM 2536: Org Chemistry | 3 |
| ECON 2006: Prin Economics | 3 |
| Core Area 2 2 | 3 |
| Third Year | |
| Fall Semester | (14) |
| FST 4405: Food Processing | 4 |
| FST 4504: Food Chemistry | 3 |
| FST 4534: Food CHEM Lab | 1 |
| Restricted Elective 2 | 3 |
| Core Area 7 | 3 |
| Spring Semester | (15) |
| FST 3304: Unit Operations | 4 |
| FST 4406: Food Processing | 2 |
| FST 4604: Food Microbiol | 4 |
| Restricted Elective 2 | 2 |
| Free Elective | 3 |
| Fourth Year | |
| Fall Semester | (15) |
| COMM 2004: Public Speaking | 3 |
| HNF 3025: Ntr Metabolism | 3 |
| STAT 3615: Biol. Statistics | 3 |
| Restricted Elective 2 | 3 |
| Free Elective | 3 |
| Spring Semester | (15) |
| FST 4514: Food Analysis | 3 |
| FST 4524: Food Qual Eval | 3 |
| STAT 3616: Biol. Statistics | 3 |
| Restricted Elective 2 | 3 |
| Free Elective | 3 |
Notes:
1 May substitute MATH 1205-1206 and reduce Restricted Elective Requirements to 11 hrs.
2 Consult department for list of approved Restricted Electives and Core Curriculum electives.
| First Year | |
|---|---|
| Fall Semester | (14) |
| BIOL 1005: Gen Biology | 3 |
| BIOL 1015: Gen Biol Lab | 1 |
| CHEM 1035: Gen Chemistry | 3 |
| CHEM 1045: Gen Chem Lab | 1 |
| ENGL 1105: Fresh English | 3 |
| MATH 1525: Calculus/Matrices | 3 |
| Spring Semester | (15) |
| Core Area 6 | 1 |
| BIOL 1006: Gen Biology | 3 |
| BIOL 1016: Gen BIOL Lab | 1 |
| CHEM 1036: Gen Chemistry | 3 |
| CHEM 1046: Gen Chem Lab | 1 |
| ENGL 1106: Fresh English | 3 |
| MATH 1526: Calculus/Matrices | 3 |
| Second Year | |
| Fall Semester | (16) |
| ACIS 2115: Prin Accounting | 3 |
| BIOL 2604: Gen Microbiol | 3 |
| BIOL 2614: Gen Micro Lab | 1 |
| CHEM 2514: Surv Org Chem | 3 |
| ECON 2005: Prin Economics | 3 |
| Core Area 2 2 | 3 |
| Spring Semester | (14) |
| ACIS 2116: Prin Accounting | 3 |
| BCHM 2024: Biochem Conc | 3 |
| ECON 2006: Prin Economics | 3 |
| FST 2014: Intr Food Sci | 2 |
| Core Area 2 | 3 |
| Third Year | |
| Fall Semester | (16) |
| FST 4405: Food Processing | 4 |
| FST 4504: Food Chemistry | 3 |
| FST 4534: Food Chem Lab | 1 |
| MGT 3304: Adm Theory Prac | 3 |
| MSCI 2405: Quant Methods | 3 |
| Restricted Elective 2 | 2 |
| Spring Semester | (15) |
| FST 4406: Food Processing | 2 |
| FST 4604: Food Microbiol | 4 |
| MSCI 2406: Quant Methods | 3 |
| Restricted Elective 2 | 3 |
| Core Area 7 | 3 |
| Fourth Year | |
| Fall Semester | (15) |
| COMM 2004: Public Speaking | 3 |
| FIN 3104: Corp Finance | 3 |
| MSci 3414: Prod Oper Mgmt | 3 |
| Restricted Elective 2 | 3 |
| Free Elective | 3 |
| Spring Semester | (15) |
| FST 4514: Food Analysis | 3 |
| FST 4524: Food Qual Eval | 3 |
| MKTG 3104: Market Mgmt | 3 |
| Free Elective | 6 |
Notes:
1 May substitute any course on approved list for Area 6 of University Core Curriculum.
2 Consult department for approved restricted electives and courses to fulfill core area requirements.
| First Year | |
|---|---|
| Fall Semester | (14) |
| BIOL 1105: Prin Biology 5 | 3 |
| BIOL 1115: Prin Biol Lab 5 | 1 |
| CHEM 1035: Gen Chemistry | 3 |
| CHEM 1045: Gen Chem Lab | 1 |
| ENGL 1105: Fresh English | 3 |
| MATH 1015: Calculus/Trig I 1 | 3 |
| Spring Semester | (15) |
| Core Area 6 | 1 |
| BIOL 1106: Prin Biology 5 | 3 |
| BIOL 1116: Prin Biol Lab 5 | 1 |
| CHEM 1036: Gen Chemistry | 3 |
| CHEM 1046: Gen Chem Lab | 1 |
| ENGL 1106: Fresh English | 3 |
| MATH 1016: Calculus/Trig I 1 | 3 |
| Second Year | |
| Fall Semester | (17) |
| CHEM 2535: Org Chemistry | 3 |
| CHEM 2545: Org Chem Lab | 1 |
| ECON 2005: Prin Economics | 3 |
| MATH 2015: Calculus/Trig II 1 | 3 |
| PHYS 2205: Gen Physics | 3 |
| PHYS 2215: Gen Phys Lab | 1 |
| Core Area 2 4 | 3 |
| Spring Semester | (14) |
| CHEM 2536: Org Chemistry | 3 |
| CHEM 2546: Org Chem Lab | 1 |
| ECON 2006: Prin Economics | 3 |
| PHYS 2206: Gen Phys | 3 |
| Phys 2216: Gen Phys Lab | 1 |
| Core Area 2 4 | 3 |
| Third Year | |
| Fall Semester | (14) |
| BIOL 2604: Gen Microbiol | 3 |
| BIOL 2614: Gen Micro Lab | 1 |
| FST 4405: Food Processing | 4 |
| STAT 3615: Biol. Statistics | 3 |
| Core Area 7 | 3 |
| Spring Semester | (16) |
| BCHM 2024: Biochem. Conc. | 3 |
| FST 4406: Food Processing | 2 |
| FST 4604: Food Microbiol | 4 |
| STAT 3616: Biol. Statistics | 3 |
| FST 3304: Unit Operations | 4 |
| Fourth Year | |
| Fall Semester | (16 or 14) |
| Restricted Elective | 3 |
| COMM 2004: Public Speaking | 3 |
| FST 4504: Food Chemistry | 3 |
| FST 4534: Food CHEM Lab | 1 |
| HNFE 3025: Nutr. Metabolism 3 | 3 |
| Free Elective | 3(1) |
| Spring Semester | (14) |
| FST 4514: Food Analysis | 3 |
| FST 4524: Food Qual Eval | 3 |
| Restricted Electives | 2 |
| Free Elective | 6 |
Notes:
1 May substitute MATH 1525-1526 or MATH 1205-1206.
2 May substitute any course on approved list for Area 6 of University Core Curriculum.
3 May substitute BCHM 4115-4116.
4 Courses must be selected from approved list for Area 2 of University Core Curriculum.
5 May substitute BIOL 1005-1006 and BIOL 1015-1016.
After having attempted 72 semester credits (including transfer, advanced placement, advanced standing and credit by examination and freshman rule hours), "satisfactory progress" will include:
2014: INTRODUCTION TO FOOD SCIENCE
Fundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing. (2H,2C) II.
2104: DAIRY PRODUCTS SENSORY EVALUATION
Study of sensory attributes of milk and dairy products important in evaluation and judging product quality. Consideration of production and processing methods affecting milk and dairy product quality as determined by organoleptic evaluation. Training in different sensory techniques for use in dairy products manufacturing and quality control. Consent required. (3L,1C) I.
2214: MEAT SELECTION & GRADING LABORATORY
Practice in judging and grading beef, lamb, and pork carcasses and cuts. Communication skills for the meat industry will be developed through written exercises. Drills in carcass grading and judging at meat packing plants. Institutional meat purchasing specifications will be studied. (3L,1C) I,II.
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3104: DAIRY PROCESSING
Microbiological, chemical, and physical analyses, quality control, and regulation of milk and dairy products. Evaluation of refrigeration, pasteurization, concentration, homogenization, product manufacture (milk, cheese, ice cream, yogurt, etc.), automation, and sanitation operations. Pre: 2014 or DASC 2474. Co: BIOL 2604, BIOL 2614. (2H,3L,3C) I
3114 (HORT 3114): WINES & VINES
Principles and standard practices of wine grape production, processing, and sensory evaluation for students with a professional interest in premium table wines. Junior standing and consent required. (2H,2L,3C) II.
3214 (APSC 3214): MEAT SCIENCE
Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, byproduct utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Pre: ALS 2304, BIOL 2604, CHEM 1015. (2H,6L,4C) I.
3224: POULTRY PROCESSING & PRODUCTS
Quality factors, and physical and chemical changes in processing and handling of egg and poultry products. Methods for maintaining high quality of these products. (1H,3L,2C) I.
3304: UNIT OPERATIONS IN FOOD PROCESSING
Application to the food industry of analytical processing concepts with regards to mass and energy balances, fluid flow, heat transfer, dehydration, evaporation, separation, thermodynamics, and refrigeration. Pre: MATH 2015, PHYS 2205, CS 1014. (3H,3L,4C) II.
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. Pre: 4604. Co: 4405, 4504. (3H,3C) I.
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. (2H,3L,3C) III.
4214: MUSCLE FOODS PROCESSING
Study of the conversion of muscle to meat. Incorporation of knowledge of muscle ultrastructure and biochemical reactions related to muscle processing parameters. Science and technology of meat products manufacture will be emphasized. Pre: CHEM 2536 or CHEM 2514. (3H,3L,4C) II.
4405,4406: 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. Pre: BIOL 2604 for 4405; 3304 for 4406. 4405: (3H,3L,4C) 4406: (1H,3L,2C) 4405: I; 4406: II.
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. Pre: CHEM 2536, BCHM 2024. (3H,3C) I.
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. Pre: 4504. (2H,3L,3C) II.
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. Pre: 4405, 4604, STAT 3616. (3H,3C) II.
4604 (BIOL 4604): FOOD MICROBIOLOGY
Role of microorganisms in foodborne illness and food quality, spoilage, and preservation. Control and destruction of microorganisms in foods. Pre: BIOL 2604, BIOL 2614. (3H,3L,4C) II.
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. Pre: 4604. (2H,2C) II.
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
Please see the Graduate Catalog for graduate course listings.
Virginia Tech -- Undergraduate Catalog, 2002-2004
Last update: August 2002
URL: http://www.vt.edu/academics/ugcat/ucd.html