Food Science

Ron Buescher

Department Head

Food Science Building

2650 N. Young Avenue

Fayetteville, AR 72704

479-575-4775

FAX: 479-575-6936

E-mail: buescher@uark.edu

Jean-Francois Meullenet

Graduate Coordinator

Food Science Building

479-575-4605

E-mail: jfmeull@uark.edu

Web: http://www.uark.edu/depts/foodsci/foodsci-home.html/

• Distinguished Professor Morris
• Professors Buescher, Crandall, Hettiarachchy, Howard,
     Johnson, Proctor, Siebenmorgen
• Associate Professor Meullenet
• Assistant Professor Wang
• Adjunct Faculty Foote, Freeman, Leheigh, Li, Marcy, Morris,
     Owens, Pohlman, Prior 

Degree Conferred:

M.S., Ph.D. (FDSC)

Primary Areas of Faculty Research: Post-harvest technologies; food engineering; new value-added products and process development; methodology and assessment of quality attributes of raw and processed foods; food biochemistry; food microbiology; food processing; lipid, protein, and carbohydrate chemistry; food enzymology; functional foods; nutraceuticals; risk assessment; food safety; and sensory analysis.

Prerequisites to Master of Science Degree Program: The student must have a B.S. degree from an accredited institution with a grade-point average of no less than 3.00, a TOEFL score (for international students) of no less than 237 (computer)/580 (paper), no less than 4.5/6 on the TWE score of the TOEFL test, a GRE score (verbal + quantitative) of no less than 1,000 with a minimum of 400 for the verbal, 500 for the quantitative, and 4.0 or 500 for the analytical tests, suitable preparation in food science or related areas, and be acceptable to the department.

Requirements for the Master of Science Degree: Aside from deficiencies, a minimum of 24 semester hours of course work and 6 semester hours of thesis are required for the M.S. degree. At least 12 course credits of the 24 credits required must be from 5000-level or higher courses. In addition to coursework, the student will be required to conduct research and prepare an acceptable thesis. Upon admission to this program the candidate will be assigned to a thesis director, who in consultation with the department head will select a graduate committee. This committee will assist with developing a suitable program for the candidate and will serve as the examination committee.

Prerequisites to Doctor of Philosophy Degree Program: Applicants for acceptance into the interdepartmental doctoral program in food science must meet all of the requirements for admission to the Graduate School and the Department of Food Science. Applicants must have a thesis M.S. degree in food science or a related area from an accredited institution, suitable academic preparation in food science and related physical and biological science, a minimum grade-point average of 3.00 in all previous graduate work, a TOEFL score (for international students) of no less than 237 (computer)/580 (paper), no less than 4.5/6 on the TWE score of the TOEFL test, a GRE score (verbal + quantitative) of no less than 1,000 with a minimum of 400 for the verbal, 500 for the quantitative, and 4.0 or 500 for the analytical tests, and be acceptable to the department.

Requirements for the Doctor of Philosophy Degree: Upon acceptance to this program, the student will be assigned to a dissertation director from the department representing the student’s selected area of concentration. The dissertation director in consultation with the student and with the department head will select at least two suitable graduate faculty members from outside the student’s own department to complete a committee of five members. The doctoral dissertation committee chaired by the dissertation director will be responsible for supervision of the student’s program development, and will serve as the examination committee for candidacy, dissertation, and final examinations.

The student’s course work and dissertation topic will be supervised by the doctoral dissertation committee. Under normal conditions, 39 semester hours of course credit beyond the M.S. degree and a minimum of 18 semester hours of Ph.D. dissertation research credit will be required. Requirements include a minimum of 25 hours of 5000- and 6000-level courses and participation in the Food Science Seminar. The student must maintain a grade-point average of 3.00 or higher in all academic work beyond the M.S. degree. General requirements pertaining to declaration of intent, admission to candidacy and residency are in accordance with the requirements set forth by the Graduate School of the University of Arkansas.

FDSC400V Special Problems (1-4) (FA, SP, SU)  Investigation of assigned problems in food science. Prerequisite: junior standing.

FDSC4114 Food Analysis  (SP, Even years)  Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4110L. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L (or CHEM 3603 and CHEM 3601L).

FDSC4110L Food Analysis Laboratory  (SP, Even years)  Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory exercises in Food Analysis. Laboratory 3 hours per week. Corequisite: FDSC 4114.

FDSC4124 Food Microbiology (SP)  Microbiology, contamination, preservation, and spoilage of different kinds of foods, food poisoning, sanitation, control, and inspection; microbiology of water; and standard methods for official food and public health laboratories. Lecture 2 hours, laboratory 4 hours per week. Corequisite: FDSC 4120L. Prerequisite: MBIO 2013 and MBIO 2011L and CHEM 1123 and CHEM 1121L.

FDSC4120L Food Microbiology Laboratory (SP)  Corequisite: FDSC 4124.

FDSC4203 Quality Evaluation and Control  (SP, Odd years)  Definition of grades and standards of quality by chemical, physical, and sensory techniques. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4200L. Prerequisite: CHEM 1123 and CHEM 1121L.

FDSC4200L Quality Evaluation and Control Laboratory  (SP, Odd years)  Corequisite: FDSC 4203.

FDSC4223 Risk Analysis for Biological Systems  (FA, Odd years)  Principles of risk assessment including exposure assessment and dose response, and risk management. Methods of risk analysis modeling and simulation with computer software. Applications of risk analysis in animal, food, and environmental systems. Prerequisite: STAT 2023 (or STAT 2303 or AGST 4023) and BENG 1022.

FDSC4304 Food Chemistry (FA)  Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4300L. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).

FDSC4300L Food Chemistry Laboratory (FA)  Laboratory experiments have been designed to complement material covered in FDSC 4304. Demonstrates principles of chemical changes in food during processing. Provides opportunities for developing critical thinking and problem solving skills. Laboratory 3 hours per week. Corequisite: FDSC 4304.

FDSC4413 Sensory Evaluation of Food  (FA, Odd years)  Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4410L. Prerequisite: STAT 2303 or ISYS 2013 or AGST 4023 or STAT 2023 or PSYC 2013.

FDSC4713 Food Product and Process Development  (SP, Odd years)  Multidisciplinary approaches for developing new food products and processes; in the context of an industry-sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4710L. Prerequisite: FDSC 3103 and FDSC 4203 or FDSC 4304.

FDSC4710L Food Product and Process Development Laboratory  (SP, Odd years)  Multidisciplinary approaches for developing new food products and processes in context of an industry-sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4713.

FDSC4754 Engineering Principles of Food Processing  (SP, Odd years)  Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4750L. Prerequisite: MATH 1213, PHYS 2013, and PHYS 2011L.

FDSC4750L Engineering Principles of Food Processing Laboratory  (SP, Odd years)  

FDSC5001 Seminar (FA, SP)  Presentation and discussion of graduate student research. Prerequisite: graduate standing.

FDSC509V Special Problems Research (1-4) (FA, SP, SU)  Original investigation on assigned problems in food science. Prerequisite: graduate standing.

FDSC5603 Enology  (FA, Even years)  Examination of factors influencing wine grape quality with emphasis on wine and grape regions, grape composition, and fermentation. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.

FDSC5703 Fermented Foods  (FA, Odd years)  Examination of factors influencing the fermentation of food and beverage, and methods to control the microbiological stability and quality of these products. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813 and FDSC 4124.

FDSC600V Master’s Thesis (1-6) (FA, SP, SU)  Prerequisite: graduate standing.

FDSC602V Special Topics (1-3) (IR)  Discussions focused on selected topics of particular fields of raw product physiology and food processing. chemistry, physiology, microbiology, evaluation, sensory analysis and preservation. May be repeated. Prerequisite: graduate standing.

FDSC6033 Food Biochemistry  (SP, Even years)  Biochemical characteristics, functions, regulation and impact of components in raw and processed foods of plant origin. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.

FDSC6101 Colloquium in Food Science (FA, SP)  Presentation and discussion of papers and topics by doctoral students and graduate faculty in the interdepartmental food science program. Prerequisite: graduate standing.

FDSC6123 Food Carbohydrate Chemistry  (SP, Odd years)  Focus is on carbohydrate chemistry including molecular structures and physical properties, production and food applications, analytical methods for food carbohydrates, and interactions among food polysaccharides. Prerequisite: FDSC 4304.

FDSC6133 Food Lipid Chemistry  (FA, Even years)  Chemistry and technology of commercial fats and oils in food systems with discussion of lipid changes affecting food quality and human health. Prerequisite: FDSC 4304 and FDSC 4114.

FDSC6333 Food Protein Chemistry and Functionality  (FA, Odd years)  This course is a study in advanced food protein chemistry, including molecular structures, characterization, physiocochemical bases of food protein functionality, structure-function relationship, processing technologies to improve functionality, as well as hands-on experiences with timely, practical projects related to food proteins. Lecture and problem solving projects for 3 hours per week. Pre- or Corequisite: FDSC 4304.

FDSC700V Doctoral Dissertation (1-6) (FA, SP, SU)  The doctoral program in food science is an interdepartmental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: graduate standing.