Department of Animal, Veterinary and Food Sciences
Robert Collier, Department Head (213 Ag Sci Bldg. 83844-2330; phone 208-885-9849).
Animal agriculture has a major role in providing the supply of high-quality food, not only for the people of the United States, but also for those of other nations. Food and fiber obtained from animals include meat, milk, eggs, wool, and many by-products. Knowledge and skills resulting from a college education in this field will permit the graduate to contribute to improved production and health of the nation's livestock including beef, sheep, dairy, swine, poultry, horses, and companion animals.
In addition to classrooms and laboratories located in the Agricultural Science Building, the department's facilities include production centers for dairy, beef, and sheep, as well as a meats laboratory and livestock judging pavilion. Several breeds of animals are maintained for instructional purposes. The academic program is designed to prepare students for a variety of important and rewarding career opportunities. For more specific information, get in touch with the department head (208-885-9849).
To prepare students for the varied types of occupations available in animal agriculture and food science, the Department of Animal, Veterinary and Food Sciences offers a Bachelor of Science in animal and veterinary science with four options: business, dairy science, production, and pre-veterinary. The Bachelor of Science in food science offers three options: food science, dairy foods management, and fermentation science. Each of these majors, while providing the students with a sound background in animal and food biology and engineering of food, has its separate emphasis on complementary academic training. One of the strongest features of these programs is the flexibility provided.
Each major permits the student to plan the precise course of study that will best prepare them for the area of work that they desire to enter. The department also offers minors in animal science or food science for students desiring a background in animal agriculture or food science to complement their major field of study.
Animal and Veterinary Science B.S.A.V.S.
The business option is designed for students who desire a career as entry-level into management positions in livestock-related industries. This option is oriented toward business, economics, and agricultural economics, in addition to a sound background in production animal agriculture. With appropriate choices of elective courses, students can also prepare themselves for positions with financial institutions involved with the animal agriculture industry.
An option in dairy science helps prepare students for careers in one of Idaho's fastest growing industries. This option offers introductory and advanced course work and hands-on training at a modern dairy center. Specific courses are taught in dairy nutrition, forage crops, dairy reproduction and physiology, dairy cattle evaluation, dairy products and processing, physiology of lactation, herd health management, agriculture power and machines, and farm management. Students are eligible to participate in the Cooperative of University Dairy Students (CUDS) program.
The option in production is designed for students who desire to pursue a career in livestock production, graduate work in one of the varied disciplines in animal sciences (nutrition, breeding, physiology, growth, endocrinology, meats, etc.), or for employment by companies that require intensive training in animal biology. This option is also excellent training for those interested in Cooperative Extension.
The pre-veterinary option is offered for students interested in veterinary school or a graduate program involving any of the disciplines of animal biology. It is typically a 4-year program of study, but for a few students, the 3+1 program will be of interest. If, after successful completion of 99 credits of required courses (the first 3 years of the 4-year program), the student is admitted to a recognized college of veterinary medicine and completes the first year of veterinary school (equivalent of at least 32 credits), that first year will constitute the senior year at U of I and the student will be awarded a B.S.A.V.S. at U of I.
Food Science
The School of Food Science, jointly administered by the University of Idaho and Washington State University, offers courses of study in the undergraduate major field of food science. Students complete a prescribed course of study leading to the Bachelor of Science in food science with options in food science, dairy foods management, and fermentation science.
Food science is the scientific discipline that supports the food and beverage manufacturing industry. It is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; create healthy food products; and design new, safer, and more sustainable food preservation methods. Food scientists strive to improve the quality and nutrition of foods through traditional and emerging preservation technologies. They conduct research to mitigate chemical and microbial risk factors in foods and to understand the causes of food deterioration and spoilage. Employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia, food scientists also work with existing and emerging companies preparing organic, natural, kosher, and halal food products.
Gaining a food science education provides students with a challenging career not only in the Pacific Northwest, but also nationally and internationally. Food science graduates begin careers in food plant operations, food quality assurance, food safety microbiology, technical sales, food product development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies. Food science students learn to convert raw agricultural commodities into high quality, safe, and nutritious food products: the complete farm-to-table process. As part of the bachelor's degree, students receive training and learn skills relative to the preservation, safety, risk management, nutrition, chemistry, and sensory evaluation of foods. The food processing industry is continually challenged to improve food quality, as well as enhance the sustainable development of new foods, to better meet consumer demands and the nutritional needs of the world. In the first two years of college, students enroll in science courses and complete most general university requirements. (Note: many of the general university requirements and introductory science and math courses can be completed at community colleges.)
In the junior and senior years, the curriculum emphasizes courses in food processing, food chemistry and analysis, food microbiology, sensory evaluation, and other specialized areas such as the processing of cereal, dairy, wine, fruit, and vegetable products. Students with specific interests can gain additional education by taking elective courses, participating in internships with food companies, joining student clubs or competitions, or conducting a research project with a faculty member. Contact the Food Science advisor for more information.
A student graduating with a bachelor's degree in food science should be able to 1) demonstrate a level of comprehension of food science concepts and analyses equivalent to or greater than that required by the Institute of Food Technologists Core Competencies Guidelines, 2) critically evaluate and summarize a food science issue or problem, 3) apply critical thinking and problem-solving skills to address current challenges in the food industry, and 4) communicate effectively in both written and oral format with an audience possessing varying degrees of food science knowledge.
The Department of Animal, Veterinary and Food Sciences offers a graduate program leading to the Master of Science (M.S.) degree in animal science or food science and a Doctor of Philosophy (Ph.D.) degree in animal physiology or food science. The department offers areas of specialization in nutrition, reproductive physiology, embryo physiology, animal growth and development, meat science, and animal diseases with orientation towards beef cattle, dairy cattle, horses, sheep, and fish. The department also participates in university interdisciplinary programs in reproductive biology and molecular and agricultural genetic engineering.
Graduate work in the department is designed to prepare the student for work in research, extension, teaching, and industry. Thesis projects are diverse in scope and range in design from studying fundamental biological questions to application of scientific knowledge to animal production and management and food processing. Facilities available for graduate student research include herds and flocks of major livestock breeds, ruminant nutrition and physiology laboratories, biomedical research laboratories, a university-operated dairy, a meat science laboratory, and a 500-head experimental feedlot. Active cooperation is maintained with federal research agencies located on and off campus.
Graduate student assistantships are available on a competitive basis each year. Inquiries should be directed to the department's graduate program coordinator.
AVFS 101 Introduction to Animal, Veterinary and Food Sciences (1 credit)
An overview of animal, veterinary and food sciences for first year AVFS students. An introduction of programs, courses, and facilities, including weekly faculty speakers, activities, discussions, and presentations of topics concerning issues facing animal, veterinary, and food scientists. Cooperative: open to WSU degree-seeking students.
AVFS 204 (s) Special Topics (1-16 credits, max 99)
Credit arranged Typically Offered: Varies.
AVFS 435 Fish Genetics (2 credits)
Joint-listed with AVFS 535
This course will cover most aspects of qualitative, quantitative, chromosomal and ecological aspects of fish genetics with emphasis on applications to aquaculture and fisheries management. Six major areas will be covered: 1) Inheritance of Qualitative/Quantitative Traits in Fish, 2) Selection, Breeding and Hybridization 3) Genetic Markers and Their Applications, 5) Cytogenetics of Fish Reproduction and Sex Control 6) Introduction to Gene Engineering and Genomics. A writing assignment is mandatory for graduate credit. Typically Offered: Spring.
AVFS 503 (s) Workshop (1-16 credits)
Credit arranged
AVFS 524 (s) Data Carpentries (1-2 credits, max 6)
Cross-listed with BCB 524
This series of hands-on workshops will cover basic concepts and tools for processing data and reproducibly performing data analyses. This includes spreadsheet management, program design, data visualization in R and Python, and task automation in Unix, R, or Python - depending on the session. We will cover best practices for collecting and organizing data to streamline data processing and statistical analyses. Participants will be encouraged to help one another and to apply what they have learned to their own research problems. The course is aimed at graduate students and other researchers that are working with scientific data but is open to undergraduate students with instructor permission. Graded Pass/Fail. Typically Offered: Fall and Spring.
Prereqs: Senior or graduate status, or instructor permission.
AVFS 535 Fish Genetics (2 credits)
Joint-listed with AVFS 435
This course will cover most aspects of qualitative, quantitative, chromosomal and ecological aspects of fish genetics with emphasis on applications to aquaculture and fisheries management. Six major areas will be covered: 1) Inheritance of Qualitative/Quantitative Traits in Fish, 2) Selection, Breeding and Hybridization 3) Genetic Markers and Their Applications, 5) Cytogenetics of Fish Reproduction and Sex Control 6) Introduction to Gene Engineering and Genomics. A writing assignment is mandatory for graduate credit. Typically Offered: Spring.
AVS 109 The Science of Animals that Serve Humanity (4 credits)
Role of animal agriculture in providing food, work, and pleasure for mankind; intro to animal genetics, physiology, endocrinology, nutrition, and other disciplines essential for an understanding of the contributions of animals in the expanding human population.
AVS 110 Science of Animal Husbandry (3 credits)
Fundamental concepts of animal husbandry and its foundation in the science of animal production; introduction to the technical subject matter of animal production. Typically Offered: Spring.
AVS 110L Science of Animal Husbandry Lab (1 credit)
Laboratory to support teaching in AVS 110; introductory applications of fundamentals of animal science to domestic animal management and production. One 2-hr lab a week. Typically Offered: Spring.
Prereqs or Coreqs: AVS 110
AVS 172 Principles and Practices of Dairy Science (2 credits)
An overview of the dairy industry and the science of producing milk and reproduction, udder health and mastitis, milk marketing, and dairy product quality and safety; approved management practices for dairy enterprise.
AVS 204 (s) Special Topics (1-16 credits)
Credit arranged
AVS 222 Animal Reproduction and Breeding (3 credits)
Provides fundamental information about reproduction, lactation, and breeding of domestic animals; topics include functional anatomy, basic physiology, and endocrinology relating to reproduction and lactation; animal breeding involves the mathematical and conceptual framework of genetic evaluation.
AVS 263 Live Animal and Carcass Evaluation (3 credits)
Evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals. One lecture and two 3-hour lab per week; four 1-day and four 1/2-day field trips or equivalent time. Cooperative: open to WSU degree-seeking students.
AVS 267 Anatomy and Physiology of Domestic Animals (3 credits)
Study of domestic animal anatomy and physiology from a systems perspective. Two lectures and one 2-hour lab per week. Recommended preparation: BIOL 115 and 115L. Typically Offered: Fall.
AVS 268 Companion Animal Diseases (2 credits)
Principles of disease resistance, transmission, and prevention; clinical signs, pathogenesis, and control of major diseases in companion animals. Recommended preparation: AVS 222 or equivalent.
Prereqs: AVS 109
AVS 274 Beef Feedlot Systems (2 credits)
Overview of feeding management, feed milling and batching, animal health, and economics of the commercial cattle feeding business.
Prereqs: AVS 109
Coreqs: AVS 110
AVS 298 (s) Internship (1-16 credits)
Credit arranged
AVS 299 (s) Directed Study (1-6 credits, max 6)
Graded P/F.
Prereqs: Permission of department
AVS 301 Undergraduate Research in Animal Science (1-3 credits, max 6)
Undergraduate research related to animal and veterinary science. Graded P/F.
AVS 305 Animal Nutrition (4 credits)
Introduction of the concepts and principles of animal nutrition; fundamentals of nutrients and their digestion and metabolism; various biochemical pathways and processes for nutrient utilization; nutrition fundamentals for a range of monogastric and ruminant animals. Recommended Preparation: BIOL 115 and BIOL 115L, and CHEM 111 and CHEM 111L, or CHEM 101 and 101L, and CHEM 275 or CHEM 277. Typically Offered: Fall.
Prereqs: AVS 109
AVS 306 Feeds & Ration Formulation (3 credits)
Application of principles of nutrition to ration formulation for poultry and livestock; evaluating feedstuffs for use in ration formulation. AVS majors must also take AVS 306L. Typically Offered: Spring.
Prereqs: AVS 305 Cooperative: open to WSU degree-seeking students.
AVS 306L Feeds and Ration Formulation Laboratory (1 credit)
Laboratory to support instruction in AVS 306; Application of ration formulation for poultry and livestock as it applies to the principles of animal nutrition; evaluation of feedstuffs for use in ration formulation. One 2-hour lab per week. Co-requisite for AVS majors - AVS 306. Recommended Preparation: AVS 305. Cooperative: open to WSU degree-seeking students.
AVS 317 Artificial Insemination and Pregnancy Detection (3 credits)
Anatomy and physiology of pregnant and non-pregnant reproductive systems; artificial insemination; male reproduction; pregnancy detection in domestic livestock.
Prereqs: AVS 109; and AVS 222 or AVS 452, Junior/Senior Standing OR instructor permission
AVS 318 Beef Calving Management (1 credit)
Increase student’s knowledge and experience of the biology, physiology and management of cows and calves before, during and after the birthing process.
AVS 330 Genetics of Livestock Improvement (3 credits)
Genetic principles applied to breeding of farm animals. This is a cooperative course available to WSU degree-seeking students.
Prereqs: AVS 109
AVS 363 Animal Products for Human Consumption (4 credits)
Cross-listed with FS 363
The meat, dairy, and egg industries, including product produced, processed, safety (HACCP), nutrition, distribution, quality, quantity, palatability, health, cooking, home storage, and consumer concerns. Special clothing and equipment required. Three lecture credits and one 3-hour lab per week. Recommended Preparation: BIOL 115, BIOL 115L. Cooperative: open to WSU degree-seeking students.
AVS 371 Anatomy and Physiology (3 credits)
Structure and function of tissues and organ systems of domestic and wild animals.
AVS 373 Anatomy and Physiology Lab (1 credit)
Students will perform dissections and examine the relationship between the organization of tissues and their distinct function within the animal. Field trips may be incorporated should teaching opportunities arise though most instruction will be confined to the Physiology and Anatomy laboratory and classroom. (Fall only)
Prereqs: AVS 109, BIOL 115, BIOL 115L and Animal and Veterinary Science major
Coreqs: AVS 371
AVS 398 (s) Internship (1-16 credits, max arranged)
Credit arranged. Cooperative programs with producers, allied industry and food processing industries within the state. Graded Pass/Fail.
Prereqs: Permission
AVS 404 (s) Special Topics (1-16 credits)
Credit arranged
AVS 405 (s) Professional Development (1-16 credits)
Credit arranged
AVS 411 Ruminant Nutrition (3 credits)
Joint-listed with AVS 511
Intro to anatomy of digestive tract of ruminant; focus on ruminal and postruminal carbohydrate, protein, and lipid metabolism; ruminal bacteria, protozoa and fungi, microbe-microbe interactions and their role in nutrients utilization; compartmentation of the rumen and microbial protein synthesis; practical aspects of ruminant nutrition and intro to current feeding systems; research techniques in studying ruminal degradation and digesta kinetics. Additional projects/assignments required for graduate credit. (Alt/yrs)
Prereqs: Permission
AVS 450 Issues in Animal Agriculture (2 credits)
General Education: Senior Experience
The capstone experience for seniors in AVS; students will present information on selected topics and propose solution to current problems; emphasis on problem solving using integration of information across disciplines.
Prereqs: Senior standing
AVS 452 Physiology of Reproduction (4 credits)
Physiology of reproduction; growth, structure, development, endocrinology, and control of reproductive function with emphasis on farm animals. Three lecture and one 2-hour lab a week. Cooperative: open to WSU degree-seeking students.
AVS 463 Growth and Lactation (3 credits)
Joint-listed with AVS 563
Principles of animal growth and lactation. Hormonal, nutritional, and metabolic control of bone, muscle, adipose, and mammary tissue development; regulation of lactation. Additional work required for graduate credit. Typically Offered: Fall.
Prereqs: AVS 109 and AVS 267 or AVS 371 or BIOL 227
Coreqs: AVS 305 Cooperative: open to WSU degree-seeking students
AVS 466 Equine Science and Management (3 credits)
Study of the industry as well as basic principles of equine science and management, including conformation and selection, anatomy, form to function, nutrition and feeding, behavior, health, reproduction, marketing, facilities and business management. Two lectures and one 2-hour lab per week. Cooperative: open to WSU degree-seeking students.
Prereqs: Junior standing and AVS 222, AVS 371 and AVS 305 or Permission
AVS 471 Animal Disease Management (3 credits)
Principles of immunity and disease resistance, transmission, and prevention; clinical signs, pathogenesis, and control of major diseases of economic importance in domestic animals.
Prereqs: Junior standing
AVS 472 Dairy Cattle Management (3 credits)
Establishing a dairy farm, housing and managing large dairy herds, selection of breeding cattle, and marketing quality milk. One 4-day field trip. Recommended Preparation: AVS 222 or equivalent. Cooperative: open to WSU degree-seeking students.
Prereqs: AVS 109
Coreqs: AVS 305
AVS 474 Beef Cattle Science (3 credits)
Breeding, feeding, and management; commercial and purebred enterprises; management of beef cattle on ranges, pasture, and in the feedlot. One 1-day field trip. Recommended Preparation: AVS 222 or equivalent. Typically Offered: Spring.
Prereqs: AVS 305
AVS 475 Advanced Dairy Management (3 credits)
Application of concepts of dairy cattle management to practical situations. One lecture and 1-2 hours of lab per week. Recommended Preparation: AVS 472. Cooperative: open to WSU degree-seeking students.
Prereqs: AVS 305
AVS 476 Sheep Science (3 credits)
Application of principles of genetics, reproduction, nutrition, health, and marketing to the management of commercial and purebred sheep; new developments related to sheep industry; production, evaluation, and use of wool. Two lectures and one 2-hour lab per week; one 1-day field trip or equivalent time. Recommended Preparation: AVS 222 or equivalent. Cooperative: open to WSU degree-seeking students.
Prereqs: AVS 109
AVS 498 (s) Internship (1-16 credits)
Credit arranged
AVS 499 (s) Directed Study (1-6 credits, max arranged)
AVS 500 Master's Research and Thesis (1-16 credits)
Credit arranged
AVS 501 (s) Seminar (1-16 credits)
Credit arranged
AVS 502 (s) Directed Study (1-16 credits)
Credit arranged Graded P/F.
Prereqs: Permission
AVS 503 (s) Workshop (1-16 credits)
Credit arranged
AVS 504 (s) Special Topics (1-16 credits)
Credit arranged
AVS 505 (s) Professional Development (1-16 credits)
Credit arranged
AVS 509 Growth Physiology Inquisition (2 credits, max 99)
Joint-listed with AVS 409
This course will develop skills in critical review of literature in Growth Physiology. Students will study set journal articles describing original research and present their review to the study group in a team participation format. Active participation of the study group, led by the primary reviewer is an essential component of the course. Graduate students are encouraged to take the course multiple times (e. g. , each semester). Student performance is evaluated using a six criterion Rubric. For undergraduate credit, students are evaluated across 2-3 achievement levels per criterion. For graduate credit, students are evaluated across 4 achievement levels per criterion as shown in the Course Outline. Recommended Preparation: AVS J451/J551.
AVS 511 Ruminant Nutrition (3 credits)
Joint-listed with AVS 411
Intro to anatomy of digestive tract of ruminant; focus on ruminal and postruminal carbohydrate, protein, and lipid metabolism; ruminal bacteria, protozoa and fungi, microbe-microbe interactions and their role in nutrients utilization; compartmentation of the rumen and microbial protein synthesis; practical aspects of ruminant nutrition and intro to current feeding systems; research techniques in studying ruminal degradation and digesta kinetics. Additional projects/assignments required for graduate credit. (Alt/years)
Prereqs: Permission
AVS 517 Macronutrient Metabolism (3 credits)
Upon completion of this class students will be familiarized with many aspects of digestion, absorption and metabolism of macronutrients in a detailed level. The emphasis will be on interrelationship and regulation of macronutrients utilization at cellular and organ levels. It is assumed that graduate students have a good knowledge of physiology and biochemistry. Pertinent research manuscripts will be discussed in a round-table fashion.
AVS 531 Practical Methods in Analyzying Animal Science Experiments (3 credits)
Upon completion of this class students will be able to manage and analyze data obtained from animal experimentations. This is a “hands-on” type of training, specifically designed for AVS graduate students and intends to provide our graduate students with a better understanding of designs commonly used in animal science experiments, advantages and potential pitfalls associated with each design, data processing and analysis, data tabulation, and graphic illustration, and data interpretation.
Prereqs: 400-level statistics course
AVS 550 Critical Evaluation of Scientific Research (2 credits)
Students will learn how to critically evaluate scientific literature, develop an understanding of current molecular biology, biotechnology, genomics and/or genetics techniques and strategies employed in the fields of biology and animal science, and develop scientific writing skills. Graded P/F.
AVS 555 Environmental Physiology of Livestock (2 credits)
Discusses fundamental and advanced concepts related to physiological interactions of livestock with their environment and adaptation of animals to changing environmental conditions. Course is largely discussion-based, with a focus on current topics and research. Typically Offered: Fall.
Prereqs: 200-level or higher Anatomy & Physiology Cooperative: open to WSU degree-seeking students.
AVS 563 Growth and Lactation (3 credits)
Joint-listed with AVS 463
Principles of animal growth and lactation. Hormonal, nutritional, and metabolic control of bone, muscle, adipose, and mammary tissue development; regulation of lactation. Additional work required for graduate credit. Typically Offered: Fall.
Coreqs: AVS 305 Cooperative: open to WSU degree-seeking students
AVS 597 (s) Practicum (1-16 credits)
Credit arranged
AVS 598 (s) Internship (1-16 credits)
Credit arranged
AVS 599 (s) Non-thesis Master's Research (1-16 credits)
Credit arranged
AVS 600 Doctoral Research and Dissertation (1-45 credits)
Credit arranged
FS 110 Introduction to Food Science (3 credits)
Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; food additives and regulations; world food problems. Field trip may be required. Cooperative: open to WSU degree-seeking students.
FS 113 Introduction to Vines and Wines (3 credits)
The importance of viticulture (grape growing) and enology (winemaking); wine quality. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 201 (s) Science on Your Plate: Food Safety, Risks and Technology (3 credits)
General Education: American Diversity, Natural/Integrated Science
Cross-listed with CORS 232
An interdisciplinary, thematically based course intended to provide the student with the skills to analyze and evaluate scientific claims and to make intelligent scientific and social decisions; among the topics addressed are the impact of science on society and the ethical dilemmas and moral consequences of scientific research; all themes/sections emphasize discussion, collaborative work, and the conduct of science, though not necessarily in a formal lab setting. See www. uidaho. edu/class/general-education for specific course titles and descriptions.
FS 204 (s) Special Topics (1-16 credits)
Credit arranged.
FS 220 Food Safety and Quality (3 credits)
Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. Cooperative: open to WSU degree-seeking students.
FS 299 (s) Directed Study (1-16 credits)
Credit arranged
FS 301 Food Mycology (3 credits)
Survey of the fungi important in food production, storage, and spoilage. Includes two hours of lecture and three hours of lab per week. Cooperative: open to WSU degree-seeking students. Coreq or
FS 302 Food Processing Lab (1 credit)
Application of specialized techniques, concepts and practices of food processing. Field trip required. Typically Offered: Fall.
Coreqs: FS 303 Cooperative: open to WSU degree-seeking students
FS 303 Food Processing (3 credits)
Specialized techniques, concepts and practices of food processing. Cooperative: open to WSU degree-seeking students.
Prereqs: AVS 172 or FS 110; and FS 220; and MATH 160 or MATH 170; and STAT 251
Coreqs: FS 302
FS 304 Cereal Chemistry and Processing (3 credits)
This course has been designed to provide students with a breadth of knowledge in the field of cereal grain science. This course will cover cereal and legume structure, chemistry, and function as it relates to processing and utilization. Cooperative: open to WSU degree-seeking students.
FS 350 Instrumental and Sensory Analysis of Food (5 credits)
Introduction to the theory, principles, and applications of sensory evaluation techniques and instrumental techniques for the evaluation of the chemical and physical properties of foods. Students will learn basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies, and the perception of appearance, aroma, taste, and texture of foods, basic food analysis methods and the relationship between instrumental and sensory methods of analysis. 3 credit lecture, 2 credit laboratory Cooperative: open to WSU degree-seeking students.
Prereqs: FS 110 or FS 201, FS 302 & FS 303, CHEM 277 and CHEM 278, STAT 251
FS 363 Animal Products for Human Consumption (4 credits)
Cross-listed with AVS 363
The meat, dairy, and egg industries, including product produced, processed, safety (HACCP), nutrition, distribution, quality, quantity, palatability, health, cooking, home storage, and consumer concerns. Special clothing and equipment required. Three lecture credits and one 3-hour lab per week. Recommended Preparation: BIOL 115. Cooperative: open to WSU degree-seeking students.
FS 398 (s) Internship (1-16 credits)
Credit arranged. Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required.
FS 400 (s) Seminar (1-16 credits)
Credit arranged
FS 401 Industrial Fermentations (3 credits)
Science and technology associated with industrial-scale food fermentations. Cooperative: open to WSU degree-seeking students.
FS 402 Ciders and Other Fermented Foods (3 credits)
Chemistry, microbiology, and technology associated with the production of cider, beer, and other food fermentations. Two half-day field trips required. Typically Offered: Spring.
Prereqs: FS 304; FS 465 Cooperative: open to WSU degree-seeking students.
FS 403 (s) Workshop (1-16 credits)
Credit arranged. Workshops focusing on Food Science.
FS 404 (s) Special Topics (1-16 credits)
Credit arranged. Special topics related to Food Science.
FS 405 (s) Professional Development (1-16 credits)
Credit arranged
FS 406 Evaluation of Dairy Products (2 credits)
Identifying attributes of different dairy products caused by production, processing, and storage issues; determining probable cause of those attributes and how to reduce their occurrence. Recommended Preparation: FS 329, FS 429, and FS 430. Cooperative: open to WSU degree-seeking students.
FS 407 Evaluation of Dairy Products Lab (1 credit)
Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. One 3-hour lab per week. Cooperative course available to WSU degree-seeking students. Graded Pass/Fail.
Coreqs: FS 406
FS 416 Food Microbiology (3 credits)
Purpose for enumeration, detection, and identification of microorganisms in food products; physical, chemical, and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Cooperative: open to WSU degree-seeking students.
FS 417 Food Microbiology Laboratory (2 credits)
Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hour labs per week. Cooperative: open to WSU degree-seeking students.
Prereqs or Coreqs: FS 416
FS 418 Oral Seminar in Food Science (1 credit)
Development of skills and communication tools and techniques for oral presentations of current food science research. Typically Offered: Fall.
Prereqs: FS 110 or FS 220; and junior standing; and major in Food Science. Cooperative: open to WSU degree-seeking students.
FS 429 Dairy Processing (3 credits)
Joint-listed with FS 529
Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Additional projects/assignments required for graduate credit. Recommended Preparation: FS 110, FS 113. Typically Offered: Fall.
Prereqs: BIOL 300 or BIOL 380, PHYS 111
Coreqs: FS 430 Cooperative: open to WSU degree-seeking students
FS 430 Dairy Processing Lab (1 credit)
Joint-listed with FS 530
Hands-on training in processing of various dairy products (e. g. , fluid milk, butter, ice cream, cheese, and yogurt); milk pick-up and raw milk quality; cleaning and sanitation of dairy plants. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
FS 432 Food Engineering (3 credits)
Fundamentals of food engineering for improving the efficiency of food processing operations and the quality of processed food. Principles of heat transfer, steam, air-vapor mixtures, refrigeration and fluid flow as applied to food processing and storage. Recommended preparation: PHYS 111. Cooperative: open to WSU degree-seeking students.
Coreqs: FS 433
FS 433 Food Engineering Lab (1 credit)
Enhances the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. Cooperative: open to WSU degree-seeking students.
Prereqs or Coreqs: FS 432
FS 436 Principles of Sustainability (3 credits)
Cross-listed with SOIL 436
Joint-listed with FS 536, SOIL 536
Presented as online doculectures, covering topics such as origins of sustainability, standards of sustainability, culture of waste, built environment, industrial sustainability, energy sustainability, water resources, measuring sustainability, sustainable impact assessment, and our sustainable future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Typically Offered: Fall and Spring.
Prereqs: Junior standing or higher Cooperative: open to WSU degree-seeking students.
FS 464 Food Toxicology (3 credits)
Cross-listed with SOIL 464
Joint-listed with FS 564 and SOIL 564
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
FS 465 Wine Microbiology and Processing (3 credits)
Joint-listed with FS 565
Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
FS 466 Wine Microbiology and Processing Lab (1 credit)
Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Typically Offered: Fall.
Prereqs or Coreqs: FS 465 Cooperative: open to WSU degree-seeking students
FS 475 Quality Management Tools for Food Products (3 credits)
Describe fundamental concepts for quality management and improvement of biomanufactured goods. Apply principles of statistical process control in a variety of situations and systems. Cooperative: open to WSU degree-seeking students.
Coreqs: FS 302 and FS 303; STAT 251 or permission from instructor
FS 489 Food Product Development (3 credits)
General Education: Senior Experience
Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. Cooperative: open to WSU degree-seeking students.
Prereqs: FS 302, FS 303, FS 416, and FS 460; and Senior standing
FS 498 (s) Internship (1-16 credits)
Credit arranged. Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required. Cooperative: open to WSU degree-seeking students.
Prereqs: Department Permission
FS 499 (s) Directed Study (1-16 credits)
Credit arranged. Cooperative: open to WSU degree-seeking students.
FS 500 Master's Research & Thesis (1-16 credits)
Credit arranged
FS 501 (s) Seminar (1-16 credits)
Credit arranged
FS 502 (s) Directed Study (1-16 credits)
Credit arranged
FS 503 (s) Workshop (1-16 credits)
Credit arranged. Workshops focusing on Food Science.
FS 504 (s) Special Topics (1-16 credits)
Credit arranged. Topics in Food Science.
FS 509 Principles of Environmental Toxicology (3 credits)
Cross-listed with ENVS 509, SOIL 509
Joint-listed with SOIL 409
Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Graduate students are required to prepare an additional in-depth report. Recommended Preparation: BIOL 102 or BIOL 115, CHEM 111, CHEM 112, CHEM 275, and STAT 251. Typically Offered: Varies. Cooperative: open to WSU degree-seeking students.
FS 517 Scientific Writing (2 credits, max 4)
Planning, writing, reporting, reviewing and evaluating current food-related research. Cooperative: open to WSU degree-seeking students. Preference will be given to graduate students in their second year or higher of study.
FS 518 Oral Seminar (1 credit)
Development of skills and communication tools and techniques for oral presentations of current food science research. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students. Preference will be given to graduate students in their second year or higher of study.
FS 521 Food Rheology (3 credits)
Rheology is the study of flow, deformation and friction. This course will cover the fundamentals of rheology, including stress, strain, flow behaviors, pipe flow, viscoelasticity, and tribology. In the lab component, we will learn how to correctly set up and run tests. Both the lecture and the lab will focus on sound application of rheological principles for interpretation of rheological data. Cooperative: open to WSU degree-seeking students.
FS 525 Engineering Principles for Foods (3 credits)
Engineering principles of mass and energy balances, fluid flow, heat transfer, mass transfer, psychrometrics, refrigeration, and drying are applied to processing of food products. The engineering problem-solving method is emphasized in determining solutions to application problems. Cooperative: open to WSU degree-seeking students.
FS 529 Dairy Processing (3 credits)
Joint-listed with FS 429
Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Additional projects/assignments required for graduate credit. Recommended Preparation: FS 110, FS 113. Typically Offered: Fall.
Coreqs: FS 430 Cooperative: open to WSU degree-seeking students
FS 536 Principles of Sustainability (3 credits)
Cross-listed with SOIL 536
Joint-listed with FS 436, SOIL 436
Presented as online doculectures, covering topics such as origins of sustainability, standards of sustainability, culture of waste, built environment, industrial sustainability, energy sustainability, water resources, measuring sustainability, sustainable impact assessment, and our sustainable future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Typically Offered: Fall and Spring. Cooperative: open to WSU degree-seeking students.
FS 564 Food Toxicology (3 credits)
Cross-listed with SOIL 564
Joint-listed with FS 464, SOIL 464
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 575 Food Quality Management (3 credits)
Discuss the principles and practices of commonly used quality management systems used to maintain and improve the quality of their products and services. Use statistical tools to monitor and assess quality. Cooperative: open to WSU degree-seeking students.
FS 583 Advances in Cereal Chemistry and Technology (3 credits)
This course provides in-depth information on wheat chemistry and technology as well as chemistry and uses of other cereal grains and legumes. Emphasis will be given to composition and functionality of wheat as related to processing and product quality, along with reviews of recent advances in cereal chemistry and technology. Cooperative: open to WSU degree-seeking students.
FS 588 Food Science Teaching Practicum (1-3 credits)
Supervised teaching in a university setting. Cooperative: open to WSU degree seeking students.
Prereqs: Admission to graduate program and Permission
FS 598 (s) Internship (1-16 credits)
Credit arranged
FS 599 Non-thesis Master's Research (1-16 credits)
Credit arranged
FS 600 Doctoral Research & Thesis (1-45 credits)
Credit arranged