• FDSC 5090: Food Microbiology

  3.00 Credits

  University of Wyoming

  
  Discusses microorganisms and theory of their growth and survival in relation to spoilage and preservation of foods and health hazards in foods. Dual listed with FDSC 4090. Prerequisite: MOLB 2210.
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• FDSC 5100: Food Micro Lab

  1.00 Credits

  University of Wyoming

  
  Laboratory techniques used in food microbiology. Dual listed with FDSC 4100. Prerequisite: FDSC 4090 or 5090, taken concurrently.
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• FDSC 5170: Food Analysis

  3.00 Credits

  University of Wyoming

  
  A lecture-laboratory course designed to provide students in animal science, food science and nutrition with instruction and hands-on experience with proximate analysis and instrumentation used for nutrient analysis of foods and foodstuffs as well as discussion of sampling, dilutions, and calculations. Cross listed with ANSC 5170. Prerequisite: Six credits in chemistry or biochemistry.
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• FDSC 5220: Techniques of FDSC

  3.00 Credits

  University of Wyoming

  
  A laboratory course designed to introduce undergraduate and graduate students to sophisticated techniques used in food science research. Prerequisites: one semester of graduate study and consent of instructors.
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• FDSC 5720: Food Chemistry

  3.00 Credits

  University of Wyoming

  
  A study of the chemical composition of foods and food products with emphasis upon processing and storage. Dual listed with FDSC 4720. Prerequisite: CHEM 2300.
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• FDSC 5770: Lipid Metabolism

  3.00 Credits

  University of Wyoming

  
  An in-depth study of lipid metabolism and regulation of genes and enzymes involved in transport, synthesis, mobilization, and oxidation of lipids with application to ruminant and non-ruminant species as well as to humans. Cross listed with ANSC 5770. Prerequisite: ANSC 3100 or MOLB 3610 or FCSC 4145.
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• FDSC 5771: 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 4771. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 5772: 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 4772. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 5773: 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 4773. Prerequisite: FDSC 3060 or equivalent.
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• FDSC 5774: 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 4774. Prerequisite: FDSC 3060 or equivalent.
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