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K-State Olathe

Food Science Courses

FDSCI 600. Food Microbiology  (2 credits)
This course deals with the isolation, identification, enumeration, and characterization of bacteria, yeasts, molds, and other microbes associated with foods and food processing. Effects of physical and chemical agents on micro-organisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed.


FDSCI 601. Food Microbiology Lab  (2 credits)
Laboratory procedures involving isolation, identification, enumeration, and characterization of bacteria, yeasts, molds, and other microbes associated with foods and food processing.


FDSCI 630. Food Science Problems  (0-18 credits)
Research or related work with others, or a literature search. Written reports are required. Any field of food science for which the student has adequate background.


FDSCI 630. Problems: Farm to Fork Produce Food Safety  (2 credits)
This course covers all aspects of food safety for fresh produce grown in urban and rural environments, including pathogen ecology and production aspects as well as pre-harvest and postharvest factors that influence the risk of microbial contamination. We will discuss ways to minimize the risk of human pathogens on fresh produce using strategies such as the implementation of Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs). The course will cover postharvest interventions that are currently used (chemical sanitizers) as well as innovative technology applications like physical treatments, irradiation, and biological control techniques. Students will explore the impact of foodborne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance, and legal aspects. (Course cross-listed - HORT 793)


FDSCI 630. Problems: Food Law and Regulation  (3 credits)
Students will explore the various regulations pertaining to food production and the federal regulatory enforcement agencies.


FDSCI 690. Principles of HACCP  (2 credits)
A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.


FDSCI 695. Quality Assurance of Food Products  (3 credits)
A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations.


FDSCI 961. Graduate Problem in Food Science  (1-18 credits)
In-depth study of a topic supervised by a member of the graduate faculty. 


FDSCI 961. Graduate Problems: Foodborne Pathogenic Microbiology  (2 credits)
In this course, students will delve into the virulence and pathogenicity traits of food borne pathogens. Through journal article readings and class discussions, we will explore the mechanisms that allow food borne pathogens to survive and cause illness in the host. Our lectures and discussions will include the genetic makeup of microorganisms that contribute to their pathogenicity and spread of infection. We will utilize the knowledge gained in this class to identify and discuss how interventions can be used by the food industry t overcome food borne pathogens in the food supply. 


FDSCI 961. Graduate Problems: Food Safety Journal Club  (1 credit)
This course is designed to be a graduate student and faculty discussion of current journal articles in food safety and public health. Each week a graduate student will be responsible for selecting a journal article for the group to read and then leading the class discussion. This is designed to be an informal brown bag lunch event and faculty in Manhattan and Olathe are encouraged to participate in the discussions as schedules allow. Working students are invited to teleconference in for the discussions.


FDSCI 961. Graduate Problems: Independent Study  (1-6 credits)
In-depth study of a topic supervised by a member of the graduate faculty.


FDSCI 961. Graduate Problems: Zoonotic Pathogens in the Food Chain  (2 credits)
This course will discuss ways modern food production systems contribute to the risk of zoonotic diseases and where mitigation strategies need to be focused. (Course cross-listed - DMP 880/DMP 980)