• NDFS 6610: Food and Bioprocess Engineering

  3.00 Credits

  Utah State University

  
  This course covers the standardization and compounding of biomaterials and food products, as well as preservation processing using heat, refrigeration, concentration, and dehydration. It also covers basic unit operations in the bioprocessing industry. Additional coursework is required for those enrolled in the graduate-level course. Prerequisite/Restriction: BENG 3200 with a grade of C- or better. Cross-listed as: NDFS 5610 and BENG 6610/BENG 5610.
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• NDFS 6620: Microbiology of Fermented Dairy Foods

  3.00 Credits

  Utah State University

  
  This course explores the microbiology and physiology of dairy starter and nonstarter bacteria. Particular emphasis is placed on important metabolic functions and biochemical pathways used by these microorganisms in food fermentations and their influence on product attributes.
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• NDFS 6640: Food Proteins and Enzymes

  3.00 Credits

  Utah State University

  
  This is a graduate level course covering topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Food enzymes will include understanding the major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.
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• NDFS 6650: Meat Science

  2.00 Credits

  Utah State University

  
  Structure of muscle tissue, chemistry of contraction and relaxation, factors affecting meat tenderness, and postmortem changes and their effect on meat quality. Prerequisite: CHEM 3700.
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• NDFS 6660: Cheese Science

  3.00 Credits

  Utah State University

  
  Students study the application of chemistry and microbiology to the manufacture of cheese. Repeatable for credit: No Grade Mode: Standard
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• NDFS 6670: Food Biosecurity and Crisis Management

  1.00 Credits

  Utah State University

  
  Food biosecurity addresses the intentional contamination of a food product. Crisis management focuses on how a food company deals with a crisis situation; including product recalls, dealing with the media, and damage control.
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• NDFS 6680: Milk Concentration and Fractionation

  3.00 Credits

  Utah State University

  
  This course covers principles and practices of milk concentration using thermal evaporation and fractionation of various milk components using various membrane processing techniques (RO, NF, UF, and MF). It also discusses physico-chemical properties of various concentrated and fractionated milk products.
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• NDFS 6690: Genetics of Lactic Acid Bacteria

  1.00 Credits

  Utah State University

  
  Describes structural and functional characteristics of four major genetic elements described in lactic acid bacteria: plasmid DNA, transposable elements, bacteriophages, and the chromosome. Prerequisites: BIOL 3300 and CHEM 5700.
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• NDFS 6700: Dairy Chemistry

  2.00 Credits

  Utah State University

  
  Students gain an understanding of the chemical structure, properties, biosynthesis, and reactions of the main constituents in milk. Students apply this knowledge to the development and processing of dairy foods.
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• NDFS 6720: Lipid Analysis and Metabolism

  1.00 Credits

  Utah State University

  
  Focuses on lipid analysis and metabolism. Discusses biological roles of lipid classes, as well as appropriate methods for their analysis. Additionally, covers biological role lipids play in health and disease.
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