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; 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; H. Bruce; R.E. Croonenberghs; A.M. Dietrich
Manager, Consumer Food Safety Program: M.W. Chase
Career Advisor: 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 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: Food Business, Food and Health, or Science.
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.
Degree Requirements
The graduation requirements in effect at the time of graduation apply. When choosing the degree requirements information, always choose the year of your expected date of graduation. Requirements for graduation are referred to via university publications as “Checksheets”. The number of credit hours required for degree completion varies among curricula. Students must satisfactorily complete all requirements and university obligations for degree completion.
The university reserves the right to modify requirements in a degree program. However, the university will not alter degree requirements less than two years from the expected graduation year unless there is a transition plan for students already in the degree program.
Please visit the University Registrar website at http://www.registrar.vt.edu/graduation/checksheets/index.html for degree requirements.
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.
3024: PRINCIPLES OF SENSORY EVALUATION
Principles of sensory evaluation including theory, sensory physiology and psychology, experimental methods, applications, and statistical analysis. Pre: STAT 3005 or STAT 3615. (3H,3C)
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)
3514: FOOD ANALYSIS
Data analysis, sampling techniques, theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods of quality control and food laws and regulations. Pre: STAT 3615, (CHEM 2535 or CHEM 2514). (3H,3L,4C)
3604 (BIOL 3604): FOOD MICROBIOLOGY
Role of microorganisms in foodborne illness, food quality, spoilage, and preservation. Control of microorganisms in foods. Method to enumerate, identify, and characterize microorganisms in foods. Pre: BIOL 2604, BIOL 2614. (3H,3L,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. Pre: 3604. Co: 4504, 4405. (3H,3C)
4104: APPLIED MALTING AND BREWING SCIENCE
Chemistry, biochemistry, and processing aspects of malting and brewing operations in the production of beer. Barley, malting, hops, brewing operations, fermentation and finishing operations examined. Laboratory exercises focused on malting and brewing. With permission of department required. Pre: 3124, 4504. (2H,4L,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)
4414: FERMENTATION PROCESS TECHNOLOGY AND INSTRUMENTATION
Process design considerations for food and beverage fermentations, and other industrial fermentation processes. Critical process parameters, and instrumentation for fermentation process monitoring. Hands-on process instrumentation for fermentation. Pre: 4504 or 3604. (1H,2L,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, CHEM 2546, BCHM 2024. (3H,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)
4544: DISTILLATION AND FERMENTATION ANALYSIS
Sampling and analysis of pre-and post-fermentation foods and beverages to determine process termination, efficiency, and formation of desired and non-desired products. Laws and regulations pertaining to fermented foods and beverages. Distillation as an analytical tool and as a production method for food/beverage products. Pre: 4504, 3514. Co: 4104. (2H,3L,3C)
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. Corequisite: Enrollment in either FST 3604 or BIOL 4674. Co: BIOL 4674, 3604. (3H,3C)
4644: FERMENTATION MICROBIOLOGY
Physiology, biochemistry, and genetics of microorganisms used for production of food ingredients, fermented foods, and beverages. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods. Pre: 4504, 3604. (2H,2C)
4654: FOOD AND BEVERAGE FERMENTATION
Introduction to the broad range of fermented foods and beverages. Defining quality parameters of fermented foods and beverages. In-depth examination of the processing methods and equipment employed in commercial-scale production of fermented foods and beverages. Historical, cultural, sensory, and nutritional attributes of fermented foods and beverages. Course requirements may be satisfied by taking FST 3604 or FST 4504 prior to or concurrent with course. Pre: 4504 or 3604. Co: 4644. (1H,2L,2C)
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
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