Food Science (FDSC)Agriculture and Life Sciences
Showing 37 results.
Course descriptions provided by the Courses of Study 2015-2016.
Last Updated
- Schedule of Classes - June 15, 2016 6:14PM EDT
- Course Catalog - June 9, 2016 6:15PM EDT
Classes
FDSC 1102
Course Description
Provides students with opportunities to learn more about their personality type and strengths while applying this information to leadership and team building skills, diversity and ethics issues, as well ... view course details
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MStocking Hall M01
Instructors
Gravani, R
Additional Information
Prerequisite: FDSC 1101.
FDSC 1104
Course Description
Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine ... view course details
Combined with: PLHRT 1104, VIEN 1104
Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Arnink, K
Vanden Heuvel, J
Additional Information
Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session.
Instructor Consent Required (Add)
Combined with: PLHRT 1104, VIEN 1104
Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Arnink, K
Vanden Heuvel, J
Additional Information
Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session.
Instructor Consent Required (Add)
FDSC 2100
Course Description
Introduces basic analytical techniques for food analysis and other biological analysis. Emphasizes fundamental principles of analytical chemistry, basic laboratory techniques, and modern instrumental methods. ... view course details
Choose one lecture, one discussion, and one laboratory.
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- WFStocking Hall 202
Instructors
Liu, R
Orta-Ramirez, A
Additional Information
Prerequisite: CHEM 2080 or equivalent.
Class Number & Section Details
Meeting Pattern
- FStocking Hall 202
Instructors
Liu, R
Orta-Ramirez, A
Class Number & Section Details
Meeting Pattern
- MStocking Hall M31
Instructors
Liu, R
Orta-Ramirez, A
Class Number & Section Details
Meeting Pattern
- TStocking Hall M31
Instructors
Liu, R
Orta-Ramirez, A
Class Number & Section Details
Meeting Pattern
- RStocking Hall M31
Instructors
Liu, R
Orta-Ramirez, A
FDSC 2300
Course Description
Learn the science behind some favorite and new foods. Working with chefs from Cornell Dining, the underlying principles of the foods prepared in class are explained. The final exam is the preparation of ... view course details
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- MM Van Rensselaer Hall 153
Instructors
Acree, T
Additional Information
Enrollment is limited to: freshmen and sophomores in Food Science, Nutrition, and possibly Hotel. To enroll, please contact Professor Acree (terry.acree@cornell.edu) for a permission code. Freshman and Sophomores in Food Science and in Nutrition will be accepted. All others will be put on a waitlist. Please identify your academic advisor before emailing Professor Acree.
Instructor Consent Required (Add)
FDSC 3960
Course Description
Food Science 3690/5690 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as ... view course details
Combined with: FDSC 5960
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Wiedmann, M
Worobo, R
Additional Information
Prerequisite: BIOMI 2900 or permission of instructor.
FDSC 4000
Course Description
This course is designed to provide students with the opportunity to apply Food Science knowledge and skills to solve specific, real life technical problems incurred by food processors. Under the guidance ... view course details
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- RStocking Hall M01
Instructors
Lee, C
Additional Information
Prerequisites: Major in Food Science, Junior or senior standing.
FDSC 4010
Course Description
Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students ... view course details
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- FStocking Hall M01
Instructors
Padilla-Zakour, O
Additional Information
Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210, or permission of instructor.
FDSC 4170
Course Description
Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their ... view course details
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWFStocking Hall 146
Instructors
Brady, J
Additional Information
Prerequisite: CHEM 1570 or BIOBM 3300 or BIOBM 3310.
FDSC 4220
Course Description
Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, botanicals, and herbs in disease prevention and health promotion. Emphasizes ... view course details
Combined with: FDSC 6220
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Liu, R
Additional Information
Prerequisite: Basic biochemistry course or permission of instructor.
FDSC 4250
Course Description
Combined lecture-laboratory course focusing on principles and practices fundamental to dairy foods processing. The first part deals with the main unit operations used in dairy processing and food processing ... view course details
Combined with: FDSC 4250
Credits and Grading Basis
2-3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 146
Instructors
Moraru, C
Additional Information
Prerequisite: 3210, 4180, or permission of instructor. Students enrolling in just the lecture (Lec 001) will receive 2 credits for the course.
Choose one lecture and one laboratory. Combined with: FDSC 4250
Credits and Grading Basis
2-3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 146
Instructors
Moraru, C
Additional Information
Prerequisite: 3210, 4180, or permission of instructor. This lecture/ laboratory section is restricted to Food Science undergraduate students with the Food Science concentration.
Class Number & Section Details
Meeting Pattern
- MStocking Hall 264
Instructors
Moraru, C
Additional Information
This lecture/ laboratory section is restricted to Food Science undergraduate students with the Food Science concentration.
FDSC 4300
Course Description
This senior-level course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize ... view course details
Seven Week - First. Combined with: VIEN 4300
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 146
- Jan 27 - Mar 18, 2016
Instructors
Bershaw, D
Additional Information
Prerequisites: Introductory biology and chemistry or permission of instructor. A $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. Students need to be 21 by first day of class unless course is counting towards major requirements
FDSC 4310
Course Description
An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence ... view course details
Seven Week - First. Choose one lecture and one laboratory. Combined with: VIEN 4310
Credits and Grading Basis
1.5 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 201
- Jan 27 - Mar 18, 2016
Instructors
Bershaw, D
Additional Information
Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Jan 27 - Mar 18, 2016
Instructors
Bershaw, D
Additional Information
Instructor Consent Required (Add)
FDSC 4350
Course Description
As the importance of aquaculture increases, food scientists need to have some insights into how to deal with the unique aspects of aquaculture fish. Course includes the food science component of the aquaculture ... view course details
Combined with: BEE 4350
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- WRiley-Robb Hall B15
Instructors
Timmons, M
Additional Information
Enrollment is limited to: at least junior standing.
FDSC 4360
Course Description
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Seven Week - Second. Choose one lecture and one laboratory. Combined with: VIEN 4360
Credits and Grading Basis
1.5 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 201
- Mar 21 - May 11, 2016
Instructors
Bershaw, D
Additional Information
Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Mar 21 - May 11, 2016
Instructors
Bershaw, D
Additional Information
Instructor Consent Required (Add)
FDSC 4370
Course Description
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Seven Week - Second. Combined with: VIEN 4370
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 146
- Mar 21 - May 11, 2016
Instructors
Bershaw, D
FDSC 4400
Course Description
Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes. view course details
Combined with: VIEN 4400
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 201
Instructors
Sacks, G
FDSC 4600
Course Description
Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic, and lactic acid bacteria) and the interactions between them. Course ... view course details
Choose one lecture and one laboratory. Combined with: VIEN 4600
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 201
Instructors
Arnink, K
Additional Information
Enrollment preference given to Viticulture and Enology majors.
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 231
Instructors
Arnink, K
FDSC 4700
Course Description
Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details
Combined with: VIEN 4700
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 202
Instructors
Bershaw, D
FDSC 4710
Course Description
In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and ... view course details
Combined with: VIEN 4710
Credits and Grading Basis
1 Credit Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- RStocking Hall 156
Instructors
Bershaw, D
FDSC 4800
Course Description
Industrialization has led to economic development pressures that have increasingly disrupted natural systems leading to widespread concerns about the long-term viability of important environmental and ... view course details
Choose one lecture and one discussion. Combined with: IARD 4800, NTRES 4800
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TIves Hall 109
Instructors
Kassam, K
Class Number & Section Details
Meeting Pattern
- RIves Hall 109
Instructors
Kassam, K
Lassoie, J
FDSC 4940
Course Description
The department teaches "trial" courses under this number. Offerings vary by semester and are advertised by the department before the semester starts. Courses offered under the number will be approved by ... view course details
Seven Week - First.
Credits and Grading Basis
1-4 Credits Stdnt Opt(Letter or S/U grades)
Section Topic
Topic: Dairy Science & Sanitation
Class Number & Section Details
Meeting Pattern
- WR
- Feb 17 - Feb 18, 2016
Instructors
Wiedmann, M
Additional Information
Enrollment in this class is by application only. Applications are accepted from October 23 - December 11, and accepted students will be notified prior to Add in January. (Application can be found at http://foodscience.cals.cornell.edu/content/dairy-extension-workshop-participation-application.) Enrollment is restricted to 2 Food Science students. For questions or concerns, please contact Louise Felker (lmf226@cornell.edu).
Instructor Consent Required (Add)
Seven Week - Second.
Credits and Grading Basis
1-4 Credits Stdnt Opt(Letter or S/U grades)
Section Topic
Topic: Membrane Technology
Class Number & Section Details
Meeting Pattern
- TWR
- Apr 5 - Apr 7, 2016
Instructors
Wiedmann, M
Additional Information
Enrollment in this class is by application only. Applications are accepted from October 23 - December 11, and accepted students will be notified prior to Add in January. (Application can be found at http://foodscience.cals.cornell.edu/content/dairy-extension-workshop-participation-application.) Enrollment is restricted to 2 Food Science students. For questions or concerns, please contact Louise Felker (lmf226@cornell.edu).
Instructor Consent Required (Add)
Seven Week - Second.
Credits and Grading Basis
1-4 Credits Stdnt Opt(Letter or S/U grades)
Section Topic
Topic: HTST Pasteurizer
Class Number & Section Details
Meeting Pattern
- WRF
- Apr 13 - Apr 15, 2016
Instructors
Wiedmann, M
Additional Information
Enrollment in this class is by application only. Applications are accepted from October 23 - December 11, and accepted students will be notified prior to Add in January. (Application can be found at http://foodscience.cals.cornell.edu/content/dairy-extension-workshop-participation-application.) Enrollment is restricted to 2 Food Science students. For questions or concerns, please contact Louise Felker (lmf226@cornell.edu).
Instructor Consent Required (Add)
FDSC 4960
Course Description
On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of ... view course details
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Bershaw, D
Additional Information
Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4970
Course Description
May include individual tutorial study, a special topic selected by a professor or a group of students, or selected lectures of a course already offered. Since topics vary, the course may be repeated for ... view course details
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4980
Course Description
Students assist in teaching a course appropriate to their previous training and experience. Students meet with a discussion or laboratory section and regularly discuss objectives with the course ... view course details
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4990
Course Description
Students conduct original research directed by a food science faculty member. view course details
Credits and Grading Basis
1-4 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Barbano, D
Additional Information
Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 701. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 5000
Course Description
Problem-solving project involving analysis and/or active research in the field of Food Science and Technology. view course details
FDSC 5960
Course Description
FDSC 3960/5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current ... view course details
Combined with: FDSC 3960
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Wiedmann, M
Worobo, R
FDSC 5990
Course Description
Undergraduate senior thesis research for Lausanne exchange students only. Students conduct original research directed by a food science faculty member, then write and present a final report to the faculties ... view course details
FDSC 6000
Course Description
Weekly seminar series on contemporary topics and issues in the field of food science and technology. Representatives from academia, industry, and government provide presentations on a wide variety of topics. ... view course details
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TStocking Hall 146
Instructors
Mansfield, A
Additional Information
Requirement for all graduate students in the field of Food Science and Technology. Strongly recommended for graduate students minoring in Food Science and Technology.
FDSC 6020
Course Description
The course is designed to provide students with an opportunity to observe agricultural development in India and to promote interdisciplinary exchange among faculty, staff, students and their ... view course details
Choose one lecture and one field studies. Combined with: IARD 6020
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- RWarren Hall B73
- Feb 4 - Feb 25, 2016
Instructors
Coffman, R
Raman, K
Rizvi, S
Additional Information
Prerequisite: IARD 4020 and/or permission of instructor.
Class Number & Section Details
Meeting Pattern
- TBA Other International
- Jan 2 - Jan 16, 2016
Instructors
Coffman, R
Raman, K
Rizvi, S
Additional Information
Taught in India. Travel dates: January 1through January 17.
FDSC 6220
Course Description
Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, and botanicals and herbs in disease prevention and health promotion. ... view course details
Combined with: FDSC 4220
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Liu, R
Additional Information
Prerequisite: Basic biochemistry course or permission of instructor.
FDSC 6950
Course Description
Seminar series on current topics chosen by participating faculty members and students on a rotating basis. Format consists of weekly discussion groups with each participant presenting at least one oral ... view course details
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- WStocking Hall M01
Instructors
Wiedmann, M
Worobo, R
FDSC 6960
Course Description
On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of ... view course details
FDSC 6970
Course Description
Independent study for graduate students. view course details
FDSC 6980
Course Description
Designed to give graduate students teaching experience through involvement in planning and teaching courses under the supervision of field faculty members. The experience may include leading discussion ... view course details
FDSC 8900
Course Description
Thesis Research for MS students in the Field of Food Science & Technology. view course details
FDSC 9900
Course Description
Dissertation resesearch for PhD students in the Field of Food Science & Technology. view course details