Food Science & Technology (FSTE)
FSTE 1120 ACES in the Hole Foods I 4 Credits (4)
Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products.
Learning Outcomes
- Apply basic scientific principles, procedures, techniques and standards in the production of food products.
- Apply principles of sanitation and safety to the production of food products.
- Assist in the development and evaluation of new and/or existing food products made for human consumption.
- Prepare a resume and portfolio
FSTE 2110G Food Science I 4 Credits (4)
The scientific study of the principles involved in the preparation and evaluation of foods. (3+2P) Repeatable: up to 4 credits.
FSTE 2120 ACES in the Hole Foods II 4 Credits (4)
The scientific study of the principles involved in the preparation and evaluation of foods. (3+2P) Repeatable: up to 4 credits.
Learning Outcomes
- Apply basic scientific principles, procedures, techniques and standards in the production of food products.
- Apply principles of sanitation and safety to the production of food products.
- Assist in the development and evaluation of new and/or existing food products made for human consumption.
- Prepare a resume and portfolio.
FSTE 2130G Survey of Food and Agricultural Issues 3 Credits (3)
Survey of food and agricultural issues, including: geography of food production and consumption; human-agricultural-natural resource relations; agriculture in the United States and abroad; modern agribusiness; food safety; food, agriculture, and natural resources policy; ethical questions; role and impact of technology. Crosslist: AEEC 2130G.
FSTE 2996 Topics in Food Science and Technology 1-4 Credits
Specific topics and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.
Learning Outcomes
- Student learn objectives vary based on topic.