Department of Food Science & Technology Undergraduate Programs

FOOD SCIENCE AND TECHNOLOGY Department of Food Science & Technology Undergraduate Programs College of Food, Agricultural and Environmental Sciences INSIDE • Undergraduate Program Information Food Science Food Business Management Food Science & Nutrition Food Processing (Minor) Food Safety (Minor) • Course Descriptions • Career Opportunities • Scholarship Information fst.osu.edu Have you ever wondered why... the ingredients of plain M&Ms include a “trace amount of peanuts” (or how they get that "m" on there)? Or why hamburgers should be eaten well done, but steaks are perfectly safe rare? Or why dough doesn’t turn brown if you cook it in a microwave? Or just how good oat bran is for you? The majors offered by the Department of Food Science and Technology answer all these questions and more. Food Science and Technology is a multi-disciplinary field that applies fundamental scientific principles to the research, development, manufacture, packaging, storage, and marketing of food products. It is a discipline in which biology, chemistry, engineering, microbiology, biochemistry, toxicology, management, and other basic and applied sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. The comprehensive programs offered in the department allows for every aspect of the food industry to be studied; students can choose to focus on either food science, nutrition or food business management. Also offered are two new minors: Food Safety and Food Processing. Food Science Our nationally approved curriculum produces graduates who are well prepared to work in the public or private sector. Many continue studies towards a master’s or doctorate degree. They learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used. Nutrition Majors learn nutrient use by humans and higher animals. Whereas food science is the study of what people do to food, nutrition is concerned with what food does to people. A new emphasis is the role of diet in prevention or treatment of chronic illnesses. Many graduates in nutrition are well prepared to enter graduate fields including medical school. Food Business Management There is a high demand for people with skill in food science and knowledge of business, accounting and personnel management. The Food Business Management curriculum prepares you for managerial positions. The advance of many food science graduates into business-oriented employment creates the demand for the new business major. All of our graduates have jobs in the field within six months of graduation, and we have frequent requests from employers for more graduates. The median starting salary for a graduate with a B.S. in food science is $45,000. The demand for graduates continues to grow at a rate that exceeds enrollment. 2 EMPLOYERS OF OUR FST GRADUATES Anheuser-Busch Baskin-Robbins Bob Evans Campbell’s Soup Carnation Coca Cola Frito Lay General Mills Gerber Heinz Hershey Foods Hormel Kellogg’s Kraft Foods Kroger Land O’Lakes M & M Mars Candy Nabisco Nestle Pepsi Pierre Frozen Foods Pillsbury Procter and Gamble Quaker Oats Ralston Purina Reiter Dairy Ross Laboratories Sara Lee Schreiber Cheese Smith Dairy Smucker`s Stouffer Foods TYPICAL CAREERS OUR GRADUATES NOW HOLD THESE TITLES: Associate Scientist Brewmaster Chairman of the Board Communications & Marketing Director Consultant Director of Research and Development Director, Quality Assurance and Regulatory Affairs Director of Food Microbiology and Safety Director of Logistics and Process Control Executive Director Food Technologist Graduate Research Associate Manager, Technical Sales and Business Development Manager, Industrial Product Development Marketing Manager Specialty Products Development M.D. (Medical Doctor) Physician Plant Manager President Product Development Scientist Production Manager Professor Quality Control Supervisor Regional Agro-Industries Officer Research Leader Senior Vice President for Research Senior Scientist Senior Food Process Engineer System Coordinator Technical Director Unit Leader Vice President & General Manager Vice President, Research Division Veterinarian MEDIAN STARTING SALARY FOR BS IN FOOD SCIENCE REACHES $45,000 FOOD TECHNOLOGY, V.5E(3) 47-52. Food Science and Technology 3 FOOD SCIENCE UNDERGRADUATE COURSES 170 Wine in Western Culture U 3 The role of wine in western culture with emphasis on the geographic origins, production techniques, and stylistic considerations. 201 The Science of Food U 5 Food and nutrition in modern civilization; principles involved in assembling, processing, and distribution of food; and the role of science, industry and government in meeting food needs. H208 Food: Fact and Fiction U 5 Introduction to controversial topics in food science and nutrition that are found in popular media. 210 Dairy Products Evaluation U 2 Major commercial dairy products are evaluated following the rules of the National Dairy Products Evaluation Contest. 401 Introduction to Food Processing U 3 Unit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning and sanitizing. 410 HACCP Analysis U 3 Principles of hazard analysis as applied to the food industry. Students will develop a HACCP food safety plan. 597.01 Alcohol and Society U 5 The historical, nutritional, medical, social, technical and economic aspects of the use of alcohol. 601 Food Analysis U G 5 Basic composition, chemical structures and properties of foods; chemical and instrumental analyses of food components. 605 Advanced Food Chemistry U G 4 Intensive coverage of the chemical reactions of food components with emphasis on the reaction mechanisms responsible for changes in food products. 610 Processing of Fluid Milk and Related Products U G 4 Principles involved in the production, processing and marketing of high quality, safe and nutritious milk and milk products. 611 Cheese and Fermented Foods U G 4 Principles and practices related to the manufacture, processing, distribution, marketing, nutritional value and safety of fermented foods. 613 Fruit and Vegetable Processing U G 4 Commercial processing of fruits, vegetables and related products. The effect of processing and raw product chemistry on final product quality. 541 Physical Properties of Foods U G 4 Elements of identification and measurement of physical properties of foods and application to food systems. 589 Professional Experience U 5 Ten weeks of supervised, structured, in-depth industrial experience in selected food related subjects. The Ohio State University 4 621 Food Additives U G 3 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. 630 Principles of Food Processing U G 4 Principles of science and engineering applied in food processing; concentration, separation and thermal sterilization processes. 632 Sensory Evaluation U G 4 Fundamentals of sensory evaluation and the per-ception of taste, smell, and flavor. Emphasis on statistical interpretation and industrial applica-tion. 636.01 Food Microbiology Lecture U G 3 Microorganisms in relation to the production, processing and handling of food with emphasis on food transmitted pathogens and minimizing public health risks. 636.02 Food Microbiology Lab U G 3 Laboratory training for determining the microbi-ological safety and quality of food with emphasis on handling pathogens and observing analyst`s safety. 640 Food Regulations U G 3 Food laws, regulations, grade standards, and the technical control of processed foods; interpreta-tion of laboratory analysis for control of product quality. 649 Food Packaging U G 4 A discussion of terminology and literature of com-mercial packaging and principles of selecting packaging material. 650 Food Product Development U G 4 Development of new food products including gen-eration of concepts, consumer panel testing, de-velopment of prototypes, process optimization and consumer testing. H683 Honors Projects U 1-10 Conducting and reporting the honors project. 692 Workshop in Milk and Food Sanitation U 1-2 Five day in-depth program on fundamentals of milk and food protection; designed for individuals inter-ested in food processing, distribution; quality con-trol, public health and regulatory activities. 693 Individual Studies U G 3-5 Individual project studies of current problems; plan-ning, conducting and reporting. 696 Technical Problem Solving U G 5 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral pres-entation of papers. 648 Essentials of Food Plant Operation U G 3 An in-depth presentation of the special factors affecting food plant organization, production, procurement, distribution, and the interaction required to develop plant operations. Food Science and Technology 5 ... - tailieumienphi.vn