Food Science and Technology
www.fst.vt.edu
E-mail: fstinfo@vt.edu
J.E. Marcy, Head
Professors: S.E. Duncan; M.L. Jahncke; J.E. Marcy; S.F. O’Keefe; S.S. Sumner
Associate Professors: R.R. Boyer; J.D. Eifert; W.N. Eigel; P.K. Mallikarjunan; R.C. Williams
Assistant Professors: D.D. Kuhn; A.P. Neilson; M.A. Ponder
Distinguished Professor Emeritus: G.F. Flick, Jr.
Professor Emeritus: N.G. Marriott; M.D. Pierson; B.W. Zoecklein
Associate Professor Emeritus: P.P. Graham
Adjunct Faculty: B. Blakistone; R.E. Croonenberghs; C.R. Hackney
Director, Food Innovations Program: K.H. Bacon
Manager, Consumer Food Safety Program: M.W. Chase
Career Advisor: W.N. Eigel; L.A. Granata
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Overview
Food science benefits consumers every day with healthier diets, better tasting affordable foods, and increased food safety. In 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. The Food Science and Technology curriculum includes hands-on experiences that supports classroom instruction with practical applications and creative opportunities for product development.
Demand for Food Science and Technology graduates has never been greater. Practically 100% of Virginia Tech’s Food Science and Technology graduates have jobs in product development, research, sales and marketing, quality assurance, production management, analytical and technical services and regulatory affairs at graduation. 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. In a recent survey of U.S. Food Science programs, Virginia Tech ranked 6th nationally in placing Food Science B.S. graduates into graduate or professional schools.
The Virginia Tech Department of Food Science and Technology is the only food science department in Virginia. The program is 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. The Virginia Tech Food Science Club is a student chapter of the national IFT organization and one of several departmental clubs (New Product Development and College Bowl teams) that permits students to meet professionals in the food industry, develop leadership skills and enhance their educational experience. Students have excellent opportunities for internships as an additional way to explore different facets of the food industry.
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. Due to the department's success and growth we will be expanding in 2014 to the new Human and Agricultural Biosciences Building (HABB1) facility to be shared with Biological Systems Engineering. The new facility, located across the street from our present building, will provide the department with additional laboratories, pilot plant, taste panel and kitchen facilities, conference rooms, graduate student research spaces and faculty and staff offices. Our faculty and staff received over $3 million in sponsored research funding last year.
In the Department of Food Science and Technology you may receive a Bachelor of Science in one of three options.
The Department also offers a minor, 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 schools and professional schools of pharmacy 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 1105: Prin Biology |
3
|
CHEM 2535: Org Chemistry |
3
|
| BIOL 1115: Prin Biol Lab |
1
|
CHEM 2545: Org Chem Lab |
1
|
| CHEM 1035: Gen Chemistry |
3
|
HNFE 1004: Food, Exer and Nutr |
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
|
CLE Area 22 |
3
|
| Spring Semester |
(15)
|
Spring Semester |
(14)
|
| CLE Area 6 |
1
|
BIOL 2604: Gen Microbiol |
3
|
| BIOL 1106: Prin Biology |
3
|
BIOL 2614: Gen Micro Lab |
1
|
| BIOL 1116: Prin Biol Lab |
1
|
CHEM 2536: Org Chemistry |
3
|
| CHEM 1036: Gen Chemistry |
3
|
CHEM 2546: Org Chemistry Lab |
1
|
| CHEM 1046: Gen Chem Lab |
1
|
COMM 2004: Public Speaking |
3
|
| ENGL 1106: Fresh English |
3
|
CLE Area 22 |
3
|
| MATH 1016: Calculus/Trig I 1 |
3
|
|
|
|
| Third Year |
Fourth Year |
| Fall Semester |
(16)
|
Fall Semester |
(16)
|
| ECON 2005: Prin Economics |
3
|
FST 4014: Food Prod Development |
3
|
| ENGL 3764: Tech Writing |
3
|
FST 4504: Food Chemistry |
3
|
FST 4405: Food Processing
|
4
|
FST 4534: Food Chemistry Lab |
1
|
| Free Elective |
3
|
STAT 3615, Biol Statistics |
3
|
| CLE Area 7 |
3
|
Restricted Elective2 |
3
|
|
|
Free Elective |
3
|
| Spring Semester |
(14)
|
Spring Semester |
(16)
|
| BCHM 2024: Conc Biochemistry |
3
|
FST 4514: Food Analysis |
3
|
| ECON 2006: Prin Economics |
3
|
FST 4524: Food Qual Eval |
3
|
| FST 4024: Prin Sensory Eval |
3
|
FST 4604: Food Microbiology |
4
|
| FST 4406: Food Processing |
2
|
Free Elective |
3
|
| Free Elective |
3
|
Restricted Elective 2 |
3
|
|
Notes:
1 May substitute MATH 1205-1206 or MATH 1525-1526 and reduce Restricted Elective Requirements to 11 hrs.
2 Consult department for list of approved Restricted 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
|
Liberal Education Area 2 2 |
3
|
| Spring Semester |
(15)
|
Spring Semester |
(14)
|
| Liberal Education 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
|
Liberal Education 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
|
BIT 3414: Prod Oper Mgmt |
3
|
| MGT 3304: Adm Theory Prac |
3
|
Restricted Elective 2 |
3
|
| BIT 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
|
| BIT 2406: Quant Methods |
3
|
Free Elective |
6
|
| Restricted Elective 2 |
3
|
|
|
| Liberal Education Area 7 |
3
|
|
|
Notes:
1 May substitute any course on approved list for Area 6 of Curriculum for Liberal Education.
2 Consult department for approved restricted electives and courses to fulfill Liberal Education 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)
|
Liberal Education Area 2 4 |
3
|
| Liberal Education 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
|
Liberal Education 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
|
| Liberal Education 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 Curriculum for Liberal Education.
3 May substitute BCHM 4115-4116.
4 Courses must be selected from approved list for Area 2 of Curriculum for Liberal Education.
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 Curriculum for Liberal Education 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)
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. I (3L,1C)
2544 (HNFE 2544): FUNCTIONAL FOODS FOR HEALTH
Introduction to functional foods (foods with additional value beyond basic nutrition) including development of functional foods, novel sources, and traditional foods with value-added health benefit; regulatory issues; and media messages. (3H,3C)
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
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)
3124: BREWING SCIENCE AND TECHNOLOGY
Study of chemical reactions important in brewing of beer and hard cider. Effects of variations in malting, mashing, and other processing steps on characteristics and quality of beer; fruit sugar, acid and fermentation impacts on cider composition and quality. Investigation of reactions that cause flavor deterioration. (3H,3C)
3214 (APSC 3214): MEAT SCIENCE
Fundamentals of meat science in meat inspection, carcass evaluation, fabrication, fresh meat, processed meat and product preservation on beef, pork, lamb, poultry, and seafood. Physical, chemical, physiological and microbiological properties of meat as related to composition and quality. Fundamentals in processing techniques, product quality assurance and food safety programs in meat industries. Pre: ALS 2304, BIOL 2604, CHEM 1015. (2H,4L,4C)
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. I Pre: 4604. Co: 4504, 4405. (3H,3C)
4024: PRINCIPLES OF SENSORY EVAL
Principles of sensory evaluation including theory, sensory physiology and psychology, experimental methods, applications, and statistical analysis. (3H,3C)
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)
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)
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)
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)
4534: FOOD CHEMISTRY LAB
Investigation of functional properties of proteins, carbohydrates, and lipids in processed foods including effect of environmental conditions; solubility, foaming ability and textural properties of proteins, carbohydrate crystallization, ability of polysaccharides to form gels and pastes, lipid absorption and tenderization, characterization of a natural-occurring enzyme. Co: 4504. (3L,1C)
4604 (BIOL 4604): FOOD MICROBIOLOGY
Role of microorganisms in foodborne illness and food quality, spoilage, and preservation. Control and destruction of microorganisms in foods. Pre: BIOL 2604, BIOL 2614. (3H,3L,4C)
4634: EPIDEMIOLOGY FOODBORNE DISEASE
Overview of causes, transmission, and epidemiology of major environmental, food, and water borne diseases. Outbreak and sporadic detection, source tracking and control of pathogens. Overview of the impact of foodborne outbreaks on regulatory activities at the national and international level. Co-requisite: Enrollment in either FST 4604 or BIOL 4674 Co: BIOL 4674, 4604. (3H,3C)
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
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