Food Science and Technology
www.fst.vt.edu
E-mail: fstinfo@vt.edu
S.S. Sumner, Head
Distinguished Professor: G.J. Flick, Jr.
Professors: S.E. Duncan, M.L. Jahncke, J.E. Marcy; M.D. Pierson; S.S. Sumner, B.W. Zoecklein
Associate Professors: J.D. Eifert, W.N. Eigel, S.F. O'Keefe
Assistant Professors: R.C. Williams
Research Associate Professor: M.L. Storey
Research Assistant Professor: R.A. Forshee
Professor Emeritus: N.G. Marriott
Associate Professor Emeritus: P.P. Graham
Adjunct Faculty: B. Blakistone; R.E. Croonenberghs; C.R. Hackney, S.E. Miller
Career Advisor: W.N. Eigel
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Overview
- Does a thick slice of spicy pizza with gooey stringy cheese sound good right now? How about getting a thick juicy burger with some fries to go? Maybe, your watching those calories and you are looking for something nutritious but delicious. You can always run down to the grocery store and pick up a few things to pop in the microwave for a quick snack. Gone are the days when you had to slave over a hot stove for a tasty meal. Food Science is responsible for this revolution.
- Food processing is the largest industry in the United States. This industry employs nearly 2 million people and accounts for more than 16 percent of the country's gross national product. Consumers drive the industry as they seek more convenience and nutrition, improved taste and quality, yet lower costs in the foods they buy. The food industry is being challenged daily to produce better foods to suit the health and nutritional concerns of association such as the American Dietetic Association, American Heart Association, and the American Cancer Society to help prevent the many disease that affect America and worldwide. As the industry tries to meet the consumer demand, more highly knowledgeable and competently trained food technologists are needed.
- Virginia Tech's Department of Food Science and Technology can successfully prepare you to compete in this market. You will learn innovative technology in a department that has been successful in placing nearly 100% of its graduates into careers in product development, research, sales and marketing, quality assurance, production management, analytical and technical services and regulatory affairs as well as into higher education or professional programs. Our graduates enjoy an average starting salary of $40,000.
- Here at the Department of Food Science and Technology you really do get to play with your food! Food Science is an exciting area that applies a blend of basic sciences such as biology, chemistry and physics with microbiology, biochemistry, mathematics and engineering to improve the taste, nutrition and value of the world's food supply. Food scientists extend this knowledge to the development of new food products, packaging, processes and equipment. Food Science and Technology is the key to the conversion of raw agricultural materials into a wide variety of properly processed and preserved foods, thus providing an important contribution to the nation's economy, our standard of living and the progress of humanity.
- The Virginia Tech Department of Food Science and Technology is the only food science department in Virginia with an approved program recognized by the national Institute of Food Technologists (IFT) as having curricula and options that meet the "IFT Undergraduate Education Standards for Degrees in Food Science." Students enrolled in these programs are eligible to apply for IFT Scholarships.
- Our building is home to a 5,000 square-foot processing area, a pilot-scale dairy processing area, a fully-equipped research winery, a cutting-edge high-pressure processing area as well as laboratories modernly equipped for chemical, physical and microbiological analysis. Our faculty and staff received over $3 million in sponsored research funding last year.
- Our curriculum offers three options: science, food business or pre-professional, in addition to a food biology option with the Department of Biology. The department also offers a minor (please consult a department representative for requirements), as well as a double-major option in Food Science and Technology to students in all other colleges of the university. Students completing the science option requirements will also be prepared for graduate and professional schools of medicine, dentistry and veterinary medicine. Food Science and Technology students have the opportunity to participate in stimulating undergraduate research projects and internships.
Science Option
| First Year |
Second Year |
| Fall Semester |
(14) |
Fall Semester |
(16) |
| BIOL 1005: Gen Biology |
3
|
CHEM 2535: Org Chemistry |
3
|
| BIOL 1015: Gen Biol Lab |
1
|
CHEM 2545: Org Chem Lab |
1
|
| CHEM 1035: Gen Chemistry |
3
|
ECON 2005: Prin Economics |
3
|
| CHEM 1045: Gen Chem Lab |
1
|
MATH 2015: Calculus/Trig II 1 |
3
|
| ENGL 1105: Fresh English |
3
|
PHYS 2205: Gen Physics |
3
|
| MATH 1015: Calculus/Trig I 1 |
3
|
Core Area 2 2 |
3
|
| Spring Semester |
(15)
|
Spring Semester |
(16)
|
| Core Area 6 |
1
|
BIOL 2604: Gen Microbiol |
3
|
| BIOL 1006: Gen Biology |
3
|
BIOL 2614: Gen Micro Lab |
1
|
| BIOL 1016: Gen Biol Lab |
1
|
BCHM 2024: Biochem Conc |
3
|
| CHEM 1036: Gen Chemistry |
3
|
CHEM 2536: Org Chemistry |
3
|
| CHEM 1046: Gen Chem Lab |
1
|
ECON 2006: Prin Economics |
3
|
| ENGL 1106: Fresh English |
3
|
Core Area 2 2 |
3
|
| MATH 1016: Calculus/Trig I 1 |
3
|
|
|
|
| Third Year |
Fourth Year |
| Fall Semester |
(14)
|
Fall Semester |
(15)
|
| FST 4405: Food Processing |
4
|
COMM 2004: Public Speaking |
3
|
| FST 4504: Food Chemistry |
3
|
HNF 3025: Ntr Metabolism |
3
|
| FST 4534: Food CHEM Lab |
1
|
STAT 3005: Biol. Statistics |
3
|
| Restricted Elective 2 |
3
|
Restricted Elective 2 |
3
|
| Core Area 7 |
3
|
Free Elective |
3
|
| Spring Semester |
(15)
|
Spring Semester |
(15)
|
| FST 3304: Unit Operations |
4
|
FST 4514: Food Analysis |
3
|
| FST 4406: Food Processing |
2
|
FST 4524: Food Qual Eval |
3
|
| FST 4604: Food Microbiol |
4
|
STAT 3006: Biol. Statistics |
3
|
| Restricted Elective 2 |
2
|
Restricted Elective 2 |
3
|
| Free Elective |
Notes:
1 May substitute MATH 1205-1206 and reduce Restricted Elective Requirements to 11 hrs.
2 Consult department for list of approved Restricted Electives and Core Curriculum electives. |
Technology Option
| First Year |
Second Year |
| Fall Semester |
(14) |
Fall Semester |
(16) |
| BIOL 1005: Gen Biology |
3
|
ACIS 2115: Prin Accounting |
3
|
| BIOL 1015: Gen Biol Lab |
1
|
BIOL 2604: Gen Microbiol |
3
|
| CHEM 1035: Gen Chemistry |
3
|
BIOL 2614: Gen Micro Lab |
1
|
| CHEM 1045: Gen Chem Lab |
1
|
CHEM 2514: Surv Org Chem |
3
|
| ENGL 1105: Fresh English |
3
|
ECON 2005: Prin Economics |
3
|
| MATH 1525: Calculus/Matrices |
3
|
Core Area 2 2 |
3
|
| Spring Semester |
(15)
|
Spring Semester |
(14)
|
| Core Area 6 |
1
|
ACIS 2116: Prin Accounting |
3
|
| BIOL 1006: Gen Biology |
3
|
BCHM 2024: Biochem Conc |
3
|
| BIOL 1016: Gen BIOL Lab |
1
|
ECON 2006: Prin Economics |
3
|
| CHEM 1036: Gen Chemistry |
3
|
FST 2014: Intr Food Sci |
2
|
| CHEM 1046: Gen Chem Lab |
1
|
Core Area 2 |
3
|
| ENGL 1106: Fresh English |
3
|
|
|
| MATH 1526: Calculus/Matrices |
3
|
|
|
|
| Third Year |
Fourth Year |
| Fall Semester |
(16) |
Fall Semester |
(15) |
| FST 4405: Food Processing |
4
|
COMM 2004: Public Speaking |
3
|
| FST 4504: Food Chemistry |
3
|
FIN 3104: Corp Finance |
3
|
| FST 4534: Food Chem Lab |
1
|
MSci 3414: Prod Oper Mgmt |
3
|
| MGT 3304: Adm Theory Prac |
3
|
Restricted Elective 2 |
3
|
| MSCI 2405: Quant Methods |
3
|
Free Elective |
3
|
| Restricted Elective 2 |
2
|
Spring Semester |
(15)
|
| Spring Semester |
(15)
|
FST 4514: Food Analysis |
3
|
| FST 4406: Food Processing |
2
|
FST 4524: Food Qual Eval |
3
|
| FST 4604: Food Microbiol |
4
|
MKTG 3104: Market Mgmt |
3
|
| MSCI 2406: Quant Methods |
3
|
Free Elective |
6
|
| Restricted Elective 2 |
3
|
|
|
| Core Area 7 |
3
|
|
|
Notes:
1 May substitute any course on approved list for Area 6 of University Core Curriculum.
2 Consult department for approved restricted electives and courses to fulfill core area requirements. |
Pre-Vet Option
| First Year |
Second Year |
| Fall Semester |
(14)
|
Fall Semester |
(17)
|
| BIOL 1105: Prin Biology 5 |
3
|
CHEM 2535: Org Chemistry |
3
|
| BIOL 1115: Prin Biol Lab 5 |
1
|
CHEM 2545: Org Chem Lab |
1
|
| CHEM 1035: Gen Chemistry |
3
|
ECON 2005: Prin Economics |
3
|
| CHEM 1045: Gen Chem Lab |
1
|
MATH 2015: Calculus/Trig II 1 |
3
|
| ENGL 1105: Fresh English |
3
|
PHYS 2205: Gen Physics |
3
|
| MATH 1015: Calculus/Trig I 1 |
3
|
PHYS 2215: Gen Phys Lab |
1
|
| Spring Semester |
(15)
|
Core Area 2 4 |
3
|
| Core Area 6 |
1
|
Spring Semester |
(14)
|
| BIOL 1106: Prin Biology 5 |
3
|
CHEM 2536: Org Chemistry |
3
|
| BIOL 1116: Prin Biol Lab 5 |
1
|
CHEM 2546: Org Chem Lab |
1
|
| CHEM 1036: Gen Chemistry |
3
|
ECON 2006: Prin Economics |
3
|
| CHEM 1046: Gen Chem Lab |
1
|
PHYS 2206: Gen Phys |
3
|
| ENGL 1106: Fresh English |
3
|
Phys 2216: Gen Phys Lab |
1
|
| MATH 1016: Calculus/Trig I 1 |
3
|
Core Area 2 4 |
3
|
|
| Third Year |
Fourth Year |
| Fall Semester |
(14)
|
Fall Semester |
(16 or 14)
|
| BIOL 2604: Gen Microbiol |
3
|
Restricted Elective |
3
|
| BIOL 2614: Gen Micro Lab |
1
|
COMM 2004: Public Speaking |
3
|
| FST 4405: Food Processing |
4
|
FST 4504: Food Chemistry |
3
|
| STAT 3005: Biol. Statistics |
3
|
FST 4534: Food CHEM Lab |
1
|
| Core Area 7 |
3
|
HNFE 3025: Nutr. Metabolism 3 |
3
|
| Spring Semester |
(16)
|
Free Elective |
3 (1)
|
| BCHM 2024: Biochem. Conc. |
3
|
Spring Semester |
(14)
|
| FST 4406: Food Processing |
2
|
FST 4514: Food Analysis |
3
|
| FST 4604: Food Microbiol |
4
|
FST 4524: Food Qual Eval |
3
|
| STAT 3006: Biol. Statistics |
3
|
Restricted Electives |
2
|
| FST 3304: Unit Operations |
4
|
Free Elective |
6
|
Notes:
1 May substitute MATH 1525-1526 or MATH 1205-1206.
2 May substitute any course on approved list for Area 6 of University Core Curriculum.
3 May substitute BCHM 4115-4116.
4 Courses must be selected from approved list for Area 2 of University Core Curriculum.
5 May substitute BIOL 1005-1006 and BIOL 1015-1016. |
Satisfactory Progress
After having attempted 72 semester credits (including transfer, advanced placement, advanced standing and credit by examination and freshman rule hours), "satisfactory progress" will include:
- having passed at least 24 semester credits of University Core requirements
- having passed 9 semester credits in the selected option
Undergraduate Course Descriptions (FST)2014: INTRODUCTION TO FOOD SCIENCE
Fundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing. (2H,2C) II.
2104: DAIRY PRODUCTS SENSORY EVALUATION
Study of sensory attributes of milk and dairy products important in evaluation and judging product quality. Consideration of production and processing methods affecting milk and dairy product quality as determined by organoleptic evaluation. Training in different sensory techniques for use in dairy products manufacturing and quality control. Consent required. (3L,1C) I.
2214: MEAT SELECTION AND GRADING LABORATORY
Practice in judging and grading beef, lamb, and pork carcasses and cuts. Communication skills for the meat industry will be developed through written exercises. Drills in carcass grading and judging at meat packing plants. Institutional meat purchasing specifications will be studied. (3L,1C) I,II.
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3104: DAIRY PROCESSING
Microbiological, chemical, and physical analyses, quality control, and regulation of milk and dairy products. Evaluation of refrigeration, pasteurization, concentration, homogenization, product manufacture (milk, cheese, ice cream, yogurt, etc.), automation, and sanitation operations. Pre: 2014 or DASC 2474. Co: BIOL2604, BIOL 2614. (2H,3L,3C) I..
3114 (HORT 3114): WINES AND VINES
Principles and standard practices of wine grape production, processing, and sensory evaluation for students with a professional interest in premium table wines. Junior standing and consent required. (2H,2L,3C) II.
3214 (APSC 3214): MEAT SCIENCE
Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, by product utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Pre: ALS2304, BIOL 2604, CHEM 1015. (2H,6L,4C) I.
3224: POULTRY PROCESSING AND PRODUCTS
Quality factors, and physical and chemical changes in
processing and handling of egg and poultry products.
Methods for maintaining high quality of these products.
(1H,3L,2C)
I.
3304: UNIT OPERATIONS IN FOOD PROCESSING
Application to the food industry of analytical processing concepts with regards to mass and energy balances, fluid flow, heat transfer, dehydration, evaporation, separation, thermodynamics, and refrigeration. Pre: MATH 2015, PHYS 2205, CS 1014. (3H,3L,4C) II.
4014: FOOD PROD DEVELOPMENT
Application to the food industry of principles and standard
practices of research and product development; functionality
of food ingredients; students will work in teams to design
and develop a new food product.
Pre: 4604.
Co: 4405, 4504.
(3H,3C)
I.
4204: MARINE FOOD PRODUCTS
Fundamentals of the science and technology associated with
harvesting, processing, packaging, preservation, storage,
distribution, marketing, and safety of marine food products
of commerce. An off-campus intensive course for students
in education, business, and the physical or biological
sciences. Course enrollment is limited to 20 students.
Instructor consent required.
(2H,3L,3C)
III.
4214: MUSCLE FOODS PROCESSING
Study of the conversion of muscle to meat. Incorporation of knowledge of muscle ultrastructure and biochemical reactions related to muscle processing parameters. Science and technology of meat products manufacture will be emphasized. Pre: CHEM 2536 or CHEM 2514. (3H,3L,4C) II.
4405,4406: FOOD PROCESSING
Basic principles, unit operations, and equipment involved in
the commercially important food processing methods and unit
operations; materials and containers used in food packaging;
food laws, regulations, and standards.
Pre: BIOL 2604 for 4405; 3304 for 4406.
4405: (3H,3L,4C) 4406: (1H,3L,2C)
4405: I;4406: II.
4504: FOOD CHEMISTRY
Consideration of the chemical constituents of foods with emphasis on their role in determining the nutritive value, functional properties, storage characteristics and acceptability of fresh and processed foods. Pre: CHEM 2536, BCHM 2024. (3H,3C) I.
4514: FOOD ANALYSIS
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods to quality control and food law regulation problems. Pre: 4504. (2H,3L,3C) II.
4524: FOOD QUALITY ASSURANCE
Functions of quality control departments in monitoring safety and quality of food as well as compliance with government regulations. Description of federal regulatory agencies. Development of specifications, food standards and critical control points. Selection of analytical methods. Acceptance sampling and control charts. Microbiological quality control. Pre: 4405, 4604, STAT 3616. (3H,3C) II.
4604 (BIOL 4604): FOOD MICROBIOLOGY
Role of microorganisms in food borne illness and food quality, spoilage, and preservation. Control and destruction of microorganisms in foods. Pre: BIOL 2604, BIOL 2614. (3H,3L,4C) II.
4614: FOOD SANITATION
Applications of sanitation principles to food products and
processing facilities with emphasis on regulatory programs,
sanitation systems, cleaning and sanitizing compounds, and
monitoring procedures for evaluation of effectiveness of the
system.
Pre: 4604.
(2H,2C)
II.
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
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