College of Agriculture and Life Sciences

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; M.A. Ponder, R.C. Williams
Assistant Professors: D.D. Kuhn; A.P. Neilson;  A.C. Stewart
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
Manager, Consumer Food Safety Program: M.W. Chase
Career Advisor: W.N. Eigel; L.A. Granata

 FST students

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 expanded  to the new Human and Agricultural Biosciences Building (HABB1) facility which is shared with Biological Systems Engineering. The new facility, located across the street from our present building, provides 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 2
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 2
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.

Food Business Option

First Year Second Year
Fall Semester (14) Fall Semester (15)
BIOL 1105: Prin Biology
3
 ACIS 2115: Prin Accounting
3
BIOL 1115: Prin Biol Lab
1
 CHEM 2514: Surv Org Chem
3
CHEM 1035: Gen Chemistry
3
 ECON 2005: Prin Economics
3
CHEM 1045: Gen Chem Lab
1
 CLE Area 2 1
3
ENGL 1105: Fresh English
3
 CLE Area 7
3
MATH 1525: Calculus/Matrices
3
  
Spring Semester
(15)
 Spring Semester
(16)
CLE Area 6
1
 ACIS 2116: Prin Accounting
3
BIOL 1106: Prin Biology
3
 BIOL 2604: Gen Microbiol
3
BIOL 1116: Prin BIOL Lab
1
 BIOL 2614: Gen Micro Lab
1
CHEM 1036: Gen Chemistry
3
 COMM 2004: Public Speaking
3
CHEM 1046: Gen Chem Lab
1
 ECON 2006: Prin Economics
3
ENGL 1106: Fresh English
3
 CLE Area 2 3
MATH 1526: Calculus/Matrices
3
Third Year Fourth Year
Fall Semester (16) Fall Semester (16)
BIT 2405: Quant Methods
3
 BIT 3414: Supply Chain Mgmt
3
ENGL 3764: Tech Writing
3
 FIN 3104: Corp Finance
3
FST 4405: Food Processing
4
 FST 4014: Food Product Dev
3
MGT 3304: Adm Theory Prac
3
 FST 4504: Food Chemistry
3
Free Elective
3
 FST 4534: Food Chem Lab
1
    Free Elective 3
Spring Semester
(14)
 Spring Semester
(13)
BCHM 2024: Conc Biochem
3
 FST 4524: Food Qual Assur
3
BIT 2406: Quant Methods
3
 FST 4604: Food Micro
4
FST 4406: Food Processing
2
 MKTG 3104: Market Mgmt
3
FST 4514: Food Analysis
3
 Restricted Elective1
3
Free Elective
3
 
Notes:
1 Consult department for approved restricted electives and courses to fulfill Liberal Education area requirements.

Food and Health Option

First Year Second Year
Fall Semester
(14)
 Fall Semester
(13)
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
 ECON 2005: Prin Economics
3
CHEM 1045: Gen Chem Lab
1
 HNFE 1004: Food Exer Nutr
3
ENGL 1105: Fresh English
3
 Liberal Education Area 2
3
MATH 1015: Calculus/Trig I 1
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: Organic Chem
3
CHEM 1036: Gen Chemistry
3
 CHEM 2546: Org Chem Lab
1
CHEM 1046: Gen Chem Lab
1
 ECON 2006: Prin Economics
3
ENGL 1106: Fresh English
3
 HNFE 2014: Nutr Life Span
3
MATH 1016: Calculus/Trig I 1
3
  
Third Year Fourth Year
Fall Semester
(15)
 Fall Semester
(16)
BMSP 2135: Human Anat
3
 FST 4014: Food Prod Dev
3
BMSP 2145: Human Anat Lab
1
 FST 4504: Food Chemistry
3
COMM 2004: Public Speaking
3
 FST 4534: Food Chemistry Lab
1
FST 4405: Food Processing
4
 HNFE 3025: Nutr. Metabolism
3
PHYS 2205: Gen Physics
3
 STAT 3615: Biol Statistics
3
PHYS 2215: Gen PhysicsLab 1 CLE Area 7 3
Spring Semester
(16)
 Spring Semester
(13)
BCHM 2024: Biochem. Conc.
3
 FST 4514: Food Analysis
3
BMSP 2136: Human Anat
3
 FST 4524: Food Qual Eval
3
BMSP 2146: Human Anat Lab
1
 FST 4604: Food Microbiol
4
ENGL 3764: Technical Writing
3
 CLE Area 2
3
FST 4406: Food Processing
2
    
PHYS 2206: Gen Physics
3
    
PHYS 2216: Gen Physics Lab
1
    
Notes:
1 May substitute MATH 1525-1526 or MATH 1205-1206.

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)

    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: CONCEPTS OF FOOD PRODUCT 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 EVALUATION
    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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