• FDSC 4771: Muscle Structure and Function

  1.00 Credits

  University of Wyoming

  
  Explores properties of skeletal muscle with emphasis on cellular and extracellular proteins, ultrastructure and function. Dual listed with FDSC 5771. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 4772: Conversion of Muscle to Meat

  1.00 Credits

  University of Wyoming

  
  Explores molecular and biochemical changes in postmortem muscle and their impact on meat quality. Dual listed with FDSC 5772. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 4773: Advanced Meat Processing

  1.00 Credits

  University of Wyoming

  
  Explores chemical and physical properties of meat and non-meat ingredients and their effect on meat processing. Dual listed with FDSC 5773. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 4774: Adv Concepts in Meat Microbiol

  1.00 Credits

  University of Wyoming

  
  Explores spoilage and pathogenic microorganisms in meat products, including shedding, virulence, resistance, and detection methods. Dual listed with FDSC 5774. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 4800: Probs:Food Science

  1.00 - 3.00 Credits

  University of Wyoming

  
  Examines special problems related to quality control, formulation and processing of meat, poultry and dairy foods. Offers research techniques and instrumentation in foods. Prerequisites: 6 hours in FDSC, 6 hours in chemistry and consent of instructor.
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• FDSC 4810: Food Sci Seminar

  1.00 Credits

  University of Wyoming

  
  Discusses current food science topics. Prerequisite: 6 hours in food science. (Normally offered spring semester)
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• FDSC 4890: Sem:Food Science/Nutrition

  1.00 Credits

  University of Wyoming

  
  A seminar course on topics in food science and human nutrition. Dual listed with FDSC 5890. Prerequisite: graduate standing.
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• FDSC 4900: Food Safety

  3.00 Credits

  University of Wyoming

  
  Issue-oriented lecture/discussion course. Includes topics such as what is safe food, what makes food unsafe and how safety of a food is determined. Presents laws and regulations on food safety. In addition to a text, area experts are invited to discuss important issues. Prerequisite: 6 credit hours of biological science.
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• FDSC 4990: Undergrad Teaching Practicum

  1.00 - 2.00 Credits

  University of Wyoming

  
  Participation of undergraduates in the teaching of FDSC courses under the supervision of faculty/staff. Offered Satisfactory / Unsatisfactory only.
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• FDSC 5060: Processed Meats

  3.00 Credits

  University of Wyoming

  
  Processes and ingredients used in preservation and manufacturing of muscle foods. Includes discussions on raw ingredients, formulations, curing, cooking/chilling, equipment, forming, fermentation, and drying. Prerequisite: One semester of Chemistry and Biology, and FDSC 2060, and satisfactory completion of M1 requirement. Dual listed with FDSC 4060.
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