Skip Navigation

Course Description

16:400:501. (F) Flavor Chemistry (3)

Ho. Prerequisite: One year of organic chemistry or equivalent.

Isolation, fractionation, and identification of the desirable and objectionable flavor constituents in food; chemical mechanisms for the formation of flavor components in food; methods for measuring flavor and flavor stability of food and food components; manufacture of food flavors.

16:400:504. (S) Carbohydrates in Foods (3)

Yildiz. Prerequisite: Organic chemistry.

The basic chemistry and technology of carbohydrates in food products. Functional properties of carbohydrates are related to their structures and uses in food systems, with an emphasis on industrial gums.

16:400:505. (S) Lipid Chemistry (4)

Schaich. Prerequisite: 16:400:513 or permission of instructor.

Structure and composition of lipids; chemical and physical properties; lipid structures in foods and biological materials; processing of fats and oils; fractionation, purification, and analysis of lipids; chemistry of degradation, autoxidation, pro-and anti­oxidants; emulsions and emulsifiers; membranes; health effects and physiology of lipids.

16:400:507. (S) Food Engineering Fundamentals(4)

Karwe. Prerequisites: Physics, calculus.
(Pre-requisites for Rutgers 4+1 students UG students: Food Processing Technologies 11:400:301; Instructor-approved SPN required for course registration).

Principles of material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Review of unit operations: thermal processing, refrigeration, freezing, evaporation, dehydration, extraction, filtration, membrane processes. Introduction to microwave, high pressure, and pulsed electric field processing.

16:400:511. (S) Food Enzymology (3)

Carman. Prerequisites: General biochemistry, 16:400:513,514.

Methods of measuring enzymatic activities; extraction of enzymes from microbial, plant, and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Enzymes used by the food industry and methods for controlling endogenous enzyme activities.

16:400:513. (F) Food Chemistry Fundamentals (3)

Schaich, et al. Prerequisite: Organic chemistry and Introductory Biochemistry (11:115:301 or 11:115:403) or equivalent
(Pre-requisites for Rutgers 4+1 students UG students: Food Chemistry 11:400:411; Instructor-approved SPN required for course registration)

Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing.

16:400:514. (S) Food Biology Fundamentals (3)

Matthews. Prerequisite: General microbiology and Introductory Biochemistry (11:115:301 or 11:115:403) or equivalent
(Pre-requisites for Rutgers 4+1 students UG students: Food Microbiology 11:400:423 and Food Microbiology lab 11:400:424; Instructor-approved SPN required for course registration)

Mechanistic examinations of foodborne microbes, enzymology, biotechnology, postharvest physiology, nutrition, and current concepts in food safety as related to food composition and processing.

16:400:526. (F) Predicting Shelf Life of Foods (3)

Yam. Prerequisite: B.S. degree in food science, chemistry, or a related field.

The concept of shelf life, factors affecting shelf life, and strategies for shelf life extension. Applications of chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through package, and basic calculus to develop predictive shelf life models. Case studies and computer programs.

16:400:530. (S) Advanced Food Sensory Science (3)

Tepper. Prerequisites: 01:960:401 or equivalent; basic physiology; nutrition.

In-depth study of the principles of sensory physiology, taste psychophysics, and sensory evaluation with emphasis on food and food constituents and the various methods of product testing. Includes laboratory exercises.



Nutrigenomics is the study of the interaction between nutrients and other dietary bioactives on gene expression. This course will explore how common foods and food ingredients can impact our health by altering the expression of genes and the structure of an individual’s genome. The course will also investigate the nature and types of nutraceuticals for health, wellness and comfort promotion, including their origin, mechanism of action, ailments they target and potential benefits. Regulatory and labeling impact on food production will also be presented along with methods for the chemical isolation and characterization of nutraceuticals.

16:400:535. (F) Beneficial Microbes in Food and Health (4)

Chikindas. Prerequisite: General Microbiology or Biochemistry, or permission of instructor.

This course is directed to graduate students in the fields of Food Science, Nutrition, and Human/Public Health. It will be also available for undergraduate students who have sufficient background in Microbiology, Molecular Biology and Immunology. The course should be of interest for the students from the following graduate and undergraduate programs of study at Rutgers: Food Science, Agricultural Science, Biotechnology, Microbiology, Public Health, Animal Science, Pre-Medical/Health, etc. It is designed to give the students an understanding of the role of microorganisms in health promotion. Upon completion of the course, the students should be able to understand the microorganisms, which can positively influence human and animal health, understand the molecular mechanism underlying health promotion actions by probiotic bacteria, evaluate possible risks and determine essential measures required to control safety of health promoting microorganisms, and understand the role of microorganisms in animal and human health.


All students are required to register for Food Science Seminar Audience (16:400:600) every semester they are not taking 601 or 602 (see below). This class is a zero credit pass/fail class. Students watch the seminar presentation(s) and then offer comments. The seminar will be recorded for students who are not able to attend in real time.

16:400:601,602. Seminar in Food Science (1,1)

Student and guest speakers present on topics related to some area of food science. Student participation is focused on providing experience in preparing, presenting, and defending scholarly research.

16:400:603. Special Topics in Food Science (BA)

Designed to permit a student to work on a relatively short-term library or laboratory project and prepare a final annotated paper, or to elect a specially arranged course of a visiting investigator. Special topics should be work separate from a student’s thesis or dissertation research, and credits earned for special topics do not apply towards the research credit requirements for graduation.

16:400:605. (F) Microbial Food Safety (3)

Matthews. Prerequisites: 01:119:390 and 11:126:302 or equivalent.

Traditional and emerging pathogens, behavior (phenotypic and genetic) in food systems and host(s); government and industry regulations.

16:400:606. (F) Food Packaging Science and Technology (3)

Yam. Prerequisite: B.S. degree in food science, chemistry, or related field.

Packaging material science and applications, package systems analysis, modified atmosphere packaging, aseptic food packaging, microwavable food packaging, active and intelligent packaging, package and the environment, and regulatory aspects of food packaging.

16:400:609. (F) Thermal and Nonthermal Processing of Foods (3)

Karwe. Prerequisites: Graduate Food Engineering Fundamentals (16:400:507) course (B or higher grade) or two undergraduate Food Engineering courses or graduate degree in any of the following: food science, chemical engineering, mechanical engineering, physical sciences. Some knowledge of simple programming (BASIC, Excel, Fortran, MatLab).

Topics: heat sterilization/ canning/ retorting, UHT, aseptic processing, frying, baking, ohmic heating, microwave heating, extrusion, high hydrostatic pressure, pulsed electric, pulsed light, oscillating magnetic field, irradiation.

16:400:611 (F) Polymeric Properties in Food (3)

Polymeric properties of biological materials, organization of macromolecules in the form of food; physical and physico-chemical properties and their quantitative treatment; and quantitative design principles for their structure and organization.

Prerequisites: 16:400:507

16:400:612. (F) Introduction to Colloid and Interface Science (3)

Takhistov. Prerequisites: Calculus I, physical chemistry, or permission of instructor.

Principles of colloid and interface science. Analysis and design of the biocolloidal, food, and various natural dispersion systems in the context of fundamental physico-chemical interactions between surfaces/ phases. Major course topics are: suspensions, emulsions, foams, and biocolloids (cell/ cell and cell/ surface interactions).

16:400:613. (F) Nanotechnology and its Applications in Biotechnology and Food (3)

Huang. Prerequisites: Physical chemistry or permission of instructor

Basic concepts, investigation tools, and fundamental issues of nanotechnology, with emphasis on the applications of nanotechnology in agricultural and food systems, healthcare, food safety, and food packaging. Self-assembly, scanning probe microscopy, micro- and nanoencapulation, organic/ inorganic nanocomposites, DNA, and protein chips.

16:400:701 (F), 702 (S). Research in Food Science (By Arrangement)