Course Description

FDSC  600- Computations Methods in Food Formulation and Processing (3 credits)
Lecture 3 hours. Introduction to computer and data accusation. Basic methods of computation in food processing including component levels needed to achieve desired concentration, techniques for data fitting. Numerical and analytical differentiation and integration in analysis of experimental data.

FDSC 601. Food Chemistry and Toxicology (3 credits)
Lecture – 4 hours.  Topics in enzymes, proteins, pigments, lipids, and vitamins.  Biochemical principles and methods related to food composition, preservation, and processing.  Introduction to Toxicology and toxic food components (heavy metals, organic toxicants, mycotoxins, phytotoxins etc); modes  of toxicity of key food born toxicants (chemical nature, metabolism, sites of action and toxicity mechanism);human risk from food born toxicants and detoxicification strategies. HACCP plans to optimize prevention of food born toxicities

FDSC 603. Food Processing Technology (3 Credits)
Lecture – 3 hours.   Principles of food engineering applied to food processing.  Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer.  Application of mass transfer in controlling kinetics and quality changes of foods. The theory, calculations on design practices and equipment used in theses operations.

FDSC 604 Food Industry Management (2 credits)
Lecture 2 hours. Principles of management, management functions and decision-making in what to sell, where to invest, when to outsource and how to market. Human Resource Management practices and techniques: planning, recruiting, training, motivating, and evaluating. Labor regulations, compensation incentive plans, and employee benefits.   

FDSC 605.  Advanced Sensory-Instrumental Analyses (3 credits)
Lecture – 2 hours; laboratory – 3 hours.   Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods.  Advanced statistical analysis of relation of colorimetric, texturometry, and chemistry of volatile compounds to perception of appearance, texture, and flavor.  
 
FDSC 607.  Advanced Food Science Seminar (1 credit)
Topics in the form of oral presentation, discussion, and critical evaluation in the area of concentration.

FDSC 673. Food Analysis: (2 credits)—Laboratory 6 hours
The analysis of proteins, lipids and carbohydrates. Principles of spectroscopy, titration, electrophoresis and chromatography as applied to food. Other techniques such as reflective calorimetry, texture profile analysis and water activity measurement.

FDSC 674. Quality Assurances in Food and Legislation (3 credits)
Lecture 3 hours. Principles of food quality control in relation to ISO, CODEX, and COMMIS. Evaluation of food quality using microbiological, chemical, instrumental, and sensor methods. Statistical methods in quality control. Food legislation.
This course considers the large body of Food Science law under development in considerable detail. The course surveys international treaties concerning on food and health. Survey of the most prominent federal (Ethiopian) laws governing Food science, poverty reduction and food security strategy.

FDSC 709. MSc thesis

FDSC 711.  Chemical and Physical Changes in Food (3 credits)
Lecture – 3 hours; term paper (1 hour) , Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydration, and concentrating of food materials. 

FDSC 712.   Chemistry and Nutrition (3 credits)
Lecture – 3 hours.  Chemistry of lipids as it pertains to research in food and nutrition.  Relationship between lipid structure and their physical properties in tissue and foods.  Regulation of absorption, transport, and metabolism of lipids.  Implication of dietary fats and health.

FDSC 713.    Special Topics (1 credit) 
Lecture I hour.  Discussion on current topics of interest

FDSC 714.  Food Sensory, perception and the Chemical Senses (3 credits)
Lecture – 3 hours.   Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food. Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake. 

FDSC 715 Critical Review of Ethiopian Food Industry, term paper (2 credits)
A general review of Ethiopian food industry and traditional food and beverage practices as opposed to quality, nutrition and industrialization.

FDSC 717. Special Topics (2 credits):
Lecture 2 hour. Topics related to the area of concentration

FDSC 718. PhD dissertation