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FST 212 - Dairy Processing - 2 credits, TBA
**NEW** FST 214 - Food Preservation Basics - 3 credits, offered Summer 2021
FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits, offered all terms
FST 260 - Food Science and Technology in Western Culture - 3 credits, offered all terms
FST 273 - Wine in the Western World - 3 credits, offered Summer 2021, Fall 2021
FST 327 - Introduction to Sustainable Food Processing - 3 credits, TBA
**NEW** FST 350 - Food Safety Management: A Practical Guide - 3 credits, offered Summer 2021
**NEW** FST 375 - Food Safety and Quality Assurance - 3 credits, offered Summer 2021
FST 430 - Innovation and Food Product Development - 3 credits, TBA
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 455X - Food and Climate Change - 3 credits, TBA
FST 537 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, TBA
FST 555X - Food and Climate Change - 3 credits, TBA
FST 214 - Food Preservation Basics - 3 credits - NEW Ecampus Course
Explores diverse food preservation techniques (freezing, thermal processing, fermentation, and reduced water activity) and explains how each approach controls foodborne hazards. Performs and reports on food preservation techniques using their own experiences. Critically evaluates recipes/instructions to determine potential risk and suggest modifications to eliminate risk. Categorizes the risk of incorrectly following validated food preservation methods.
FST 251 - Introduction to Wines, Beers, and Spirits -
3 credits (offered all terms)
A descriptive introduction to the history, science, sensory, economics, and societal aspects of alcoholic beverages.
This second level course is brought to you by experts in beers, wines, spirits, and ciders too; with insight from a range of subject specialists and established industry professionals to provide you with a comprehensive introduction to these growing industry sectors.
FST 260 - Food Science and Technology in Western Culture -
3 credits (offered all terms)
Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives.
FST 273 - Wine in the Western World - 3 credits
A study of wine throughout history, from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure.
FST 350 - Food Safety Management: A Practical Guide - 3 credits - NEW Ecampus Course
Focuses on holistic food safety management for preparation in working in the food processing and food service industries.
Introduces microbiological, chemical, and physical hazards related to food production and mitigation strategies for their control.
Introduces management strategies and tools to support the implementation and ongoing management of these programs.
Discusses importance and strategies for fostering a food safety culture.
FST 375 - Food Safety and Quality Assurance - 3 credits - NEW Ecampus Course
Focuses on the total quality management for the food industry.
Describes the role of quality assurance and quality control personnel as important functions within the food processing organizations.
Establishes and assesses a food safety and quality system within a food processing organization based on the total quality management principles and risk-based thinking concept.
Explains statistical process control tools and laboratory control concepts for food processing.