CFS 194. Individual Study. 1-5 Credits.

Direct study allowing an individual student under faculty supervision to undertake selected, independent work in topics of special interest. Requires departmental approval.

CFS 196. Field Experience/Practicum/Internship. 1-15 Credits.

Field Experience is a structured, hands-on learning opportunity outside the classroom where students apply academic concepts and develop professional skills in a real-work setting. Experiences involve observations, assisting with tasks, and leading activities that allow students to gain practical knowledge, refine skills, and reflect on their learning in the context of their field. Requires department approval. Practicum is a supervised, practical experience during a course of study where students apply academic learning to real-world situations, under the guidance of professionals, to gain hands-on skills and professional knowledge. Experiences provide a bridge from theory to practice in short-term settings. Requires department approval. Internship is designed to provide practical participation under professional supervision in selected situations to gain experience in the application of concepts, principles and theories related to the students' area of specialization. Requires department approval. Graded P/F (UGRD) or S/U (GRAD).

CFS 199. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 210. Introduction to Food Science and Technology. 3 Credits.

Overview of food components, food quality, nutrition, processing, packaging, safety, sanitation laws, sensory evaluation, distribution, and utilization.

CFS 263. Biological Materials Processing. 3 Credits.

Quantitative analysis of processing systems for food, biofuels and bioproducts using principles of mass and energy balances, fluid flow, steam properties and heat and mass transfer. 2 lectures, 1 three-hour laboratory. Prereq: MATH 146 or higher. Cross-listing: ABEN 263.

CFS 291. Seminar. 1-5 Credits.

A group of students engaged, under a professor or professors, in research or criticism and in presentation of reports pertaining thereto.

CFS 292. Study Abroad/Student Exchange. 1-15 Credits.

Pre-arranged study at accredited foreign institutions (study abroad) or domestic institutions (National Student Exchange). Requires Global Programs and Services and major departmental approval. May be repeated for credit. Graded P/F (UGRD) or S/U (GRAD).

CFS 294. Individual Study. 1-5 Credits.

Direct study allowing an individual student under faculty supervision to undertake selected, independent work in topics of special interest. Requires departmental approval.

CFS 299. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 370. Food Processing I. 3 Credits.

This course is designed to provide students with an introduction to food processing methods. The course will provide hands-on experience with a focus on basic food processing methods. Recommended Prereq: CFS 210.

CFS 379. Faculty-Led Study Abroad. 1-6 Credits.

NDSU instructed experience or field study in a foreign country. Conducted in English for NDSU resident credit. Requires Global Programs and Services, and departmental approval. May be repeated for credit.

CFS 391. Seminar. 1-5 Credits.

A group of students engaged, under a professor or professors, in research or criticism and in presentation of reports pertaining thereto.

CFS 392. Study Abroad/Student Exchange. 1-15 Credits.

Pre-arranged study at accredited foreign institutions (study abroad) or domestic institutions (National Student Exchange). Requires Global Programs and Services and major departmental approval. May be repeated for credit. Graded P/F (UGRD) or S/U (GRAD).

CFS 394. Individual Study. 1-5 Credits.

Direct study allowing an individual student under faculty supervision to undertake selected, independent work in topics of special interest. Requires departmental approval.

CFS 397. Cooperative Education. 1-4 Credits.

Practical application of classroom learning through employment in supervised career-related positions. Students are granted full-time student status by the University regardless of the actual credit hours. Requires departmental approval and Co-op Program application. Graduate course 897 is not eligible for graduate tuition waiver. Graded P/F (UGRD) or S/U (GRAD).

CFS 399. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 450. Cereal Technology. 3 Credits.

To develop an appreciation for Cereal Technology from an overview of cereal grains, their quality, attributes, common processing technologies, and end product utilization. Dual-listing: CFS 650.

CFS 452. Food Laws and Regulations. 3 Credits.

Overview of U.S. federal and state food laws and international food standards with emphasis on U.S. federal regulatory agencies. Cross-listed with AGEC 452 and SAFE 452. Dual-listing: CFS 652, AGEC 652, SAFE 652.

CFS 460. Food Chemistry. 3 Credits.

Study of food components including water, carbohydrates, lipids, proteins, vitamins, minerals, and enzymes. Recommended Prereq: CFS 210, CHEM 341, CHEM 341L. {Also offered for undergraduate credit - see CFS 660.}.

CFS 461. Food Chemistry Laboratory. 1 Credit.

Laboratory isolation, observation of characteristics, and quantitation of food components. Recommended Coreq: CFS 460. {Also offered for graduate credit - see CFS 661.}.

CFS 462. Food Ingredient Technology. 3 Credits.

The course will present principles and discuss utilization of food ingredients. It provides chemical and physical nature of food ingredients; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Distribution and legislation of food ingredients, sources, properties and their applications will be discussed. This course also will shed light on the molecules that constitute our macro and micro nutrients and will attempt to clarify a number of the food issues using the best evidence available. Prereq or Co-req: CFS 460. {Also offered for graduate credit - See CFS 662.}.

CFS 464. Food Analysis. 3 Credits.

Principles, applications, and practice of methods for quantitative determination of food components. 2 lectures, 1 three-hour laboratory. Prereq: CFS 210. {Also offered for graduate credit - see CFS 664.}.

CFS 470. Food Processing II. 3 Credits.

This course is designed to provide students with an in-depth academic and practical exposure to food processing methods and the food industry. Concepts in quality control systems and sanitation will be discussed. Recommended Prereq: CFS 370. {Also offered for graduate credit - see CFS 670.}.

CFS 471. Food Processing Laboratory. 1 Credit.

Field trips, experiments on freezing, freeze-drying, spray drying, canning, beverage production, water activity measurements, shelf life, and quality control. Recommended Coreq: CFS 470. {Also offered for graduate credit - see CFS 671.}.

CFS 472. Cereal and Food Fermentation. 3 Credits.

This is an advanced course with a focus on topics in food fermentation. This course will integrate principles of food microbiology, biochemistry, and discussion of food fermentation processing. Areas covered include microorganisms involved in fermentation; dairy, meat, vegetable, cereal grain, fruit and unique fermented foods and their processing, and food safety aspects of fermented foods. Prereq: CFS 370 or MICR 350 or MICR 453. {Also available for graduate credit - See CFS 672.}.

CFS 473. Food Safety. 3 Credits.

This is an advanced course for Food and Cereal Science majors interested in food safety as well as students who are seeking undergraduate or graduate certificates in food safety as well as for Master of Agriculture students. This course will enable students to find, evaluate, and report credible food safety information; and comprehend the complexity of food systems. This course will introduce students to the vast array of chemical, physical and biological foodborne hazards. The course will also re-enforce the concept that no food is 100% safe, and will develop the concepts associated with risk assessment and the principles of foodborne outbreak investigation. Prereq: MICR 350 or MICR 453. Dual-listing: CFS 673.

CFS 474. Sensory Science of Foods. 3 Credits.

The science used in the evaluation of flavor, color, and texture of foods. Experiential approaches will be used to evaluate sensory characteristics of foods. Recommended Prereq: STAT 330. {Also offered for graduate credit - see CFS 674.}.

CFS 480. Food Product Development. 3 Credits.

This course is designed to provide students the opportunity to incorporate the basic principles of food science in the theoretical development of food products. (Food Science Capstone) Prereq: CFS 453, CFS 460, CFS 464, CFS 470. {Also offered for graduate credit - see CFS 680.}.

CFS 491. Seminar. 1-5 Credits.

A group of students engaged, under a professor or professors, in research or criticism and in presentation of reports pertaining thereto.

CFS 492. Study Abroad/Student Exchange. 1-15 Credits.

Pre-arranged study at accredited foreign institutions (study abroad) or domestic institutions (National Student Exchange). Requires Global Programs and Services and major departmental approval. May be repeated for credit. Graded P/F (UGRD) or S/U (GRAD).

CFS 494. Individual Study. 1-5 Credits.

Direct study allowing an individual student under faculty supervision to undertake selected, independent work in topics of special interest. Requires departmental approval.

CFS 496. Field Experience/Practicum/Internship. 1-15 Credits.

Field Experience is a structured, hands-on learning opportunity outside the classroom where students apply academic concepts and develop professional skills in a real-work setting. Experiences involve observations, assisting with tasks, and leading activities that allow students to gain practical knowledge, refine skills, and reflect on their learning in the context of their field. Requires department approval. Practicum is a supervised, practical experience during a course of study where students apply academic learning to real-world situations, under the guidance of professionals, to gain hands-on skills and professional knowledge. Experiences provide a bridge from theory to practice in short-term settings. Requires department approval. Internship is designed to provide practical participation under professional supervision in selected situations to gain experience in the application of concepts, principles and theories related to the students' area of specialization. Requires department approval. Graded P/F (UGRD) or S/U (GRAD).

CFS 499. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 650. Cereal Technology. 3 Credits.

To develop an appreciation for Cereal technology from an overview of cereal grains, their quality attributes, common processing technologies and end product utilization. Dual-listing: CFS 450.

CFS 652. Food Laws and Regulations. 3 Credits.

Overview of U.S. federal and state food laws and international food standards with emphasis on U.S. federal regulatory agencies. Cross-listed with AGEC 652 and SAFE 652. Dual-listing: CFS 452, AGEC 452, SAFE 452.

CFS 660. Food Chemistry. 3 Credits.

Study of food components including water, carbohydrates, lipids, proteins, vitamins, minerals, and enzymes. {Also offered for undergraduate credit - see CFS 440.}.

CFS 661. Food Chemistry Laboratory. 1 Credit.

Laboratory isolation, observation of characteristics, and quantitation of food components. Coreq: CFS 660. {Also offered for undergraduate credit - see CFS 461.}.

CFS 662. Food Ingredient Technology. 3 Credits.

The course will present principles and discuss utilization of food ingredients. It provides chemical and physical nature of food ingredients; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Distribution and legislation of food ingredients, sources, properties and their applications will be discussed. This course also will shed light on the molecules that constitute our macro and micro nutrients and will attempt to clarify a number of the food issues using the best evidence available. Prereq: CFS 660. {Also available for undergraduate credit - See CFS 462.}.

CFS 664. Food Analysis. 3 Credits.

Principles, applications, and practice of methods for quantitative determination of food components. 2 lectures, 1 three-hour laboratory. Prereq: CFS 660.{Also offered for undergraduate credit - see CFS 464.}.

CFS 670. Food Processing II. 3 Credits.

This course is designed to provide students with an in-depth academic and practical exposure to food processing methods and the food industry. Concepts in quality control systems and sanitation will be discussed. {Also offered for undergraduate credit - see CFS 470.}.

CFS 671. Food Processing Laboratory. 1 Credit.

Field trips, experiments on freezing, freeze-drying, spray drying, canning, beverage production, water activity measurements, shelf life, and quality control. Coreq: CFS 670. {Also offered for undergraduate credit - see CFS 471.}.

CFS 672. Cereal and Food Fermentation. 2-3 Credits.

This is an advanced course for food science majors, engineers or professionals interested in advanced topics in cereal and food fermentation. This course will integrate principles of food microbiology, biochemistry, and discussion of food fermentation processing. Areas covered include microorganisms involved in fermentation; dairy, meat, vegetable, cereal grain, fruit and unique fermented foods and their processing, food safety of fermented foods. Dual-listing: CFS 472.

CFS 673. Food Safety. 3 Credits.

This is an advanced course for Food and Cereal Science majors interested in food safety as well as students who are seeking undergraduate or graduate certificates in food safety as well as for Master of Agriculture students. This course will enable students to find, evaluate, and report credible food safety information; and comprehend the complexity of food systems. This course will introduce students to the vast array of chemical, physical and biological foodborne hazards. The course will also re-enforce the concept that no food is 100% safe, and will develop the concepts associated with risk assessment and the principles of foodborne outbreak investigation. Dual-listing: CFS 473.

CFS 674. Sensory Science of Foods. 3 Credits.

The science used in the evaluation of flavor, color, and texture of foods. Experiential approaches will be used to evaluate sensory characteristics of foods. {Also offered for undergraduate credit - see CFS 474.}.

CFS 680. Food Product Development. 3 Credits.

This course is designed to provide students the opportunity to incorporate the basic principles of food science in the theoretical development of food products. {Also offered for undergraduate credit - see CFS 480.}.

CFS 690. Seminar. 1-5 Credits.

A group of students engaged, under a professor or professors, in research or criticism and in presentation of reports pertaining thereto.

CFS 692. Study Abroad/Student Exchange. 1-15 Credits.

Pre-arranged study at accredited foreign institutions (study abroad) or domestic institutions (National Student Exchange). Requires Global Programs and Services and major departmental approval. May be repeated for credit. Graded P/F (UGRD) or S/U (GRAD).

CFS 695. Field Experience/Practicum/Internship. 1-15 Credits.

Field Experience is a structured, hands-on learning opportunity outside the classroom where students apply academic concepts and develop professional skills in a real-work setting. Experiences involve observations, assisting with tasks, and leading activities that allow students to gain practical knowledge, refine skills, and reflect on their learning in the context of their field. Requires department approval. Practicum is a supervised, practical experience during a course of study where students apply academic learning to real-world situations, under the guidance of professionals, to gain hands-on skills and professional knowledge. Experiences provide a bridge from theory to practice in short-term settings. Requires department approval. Internship is designed to provide practical participation under professional supervision in selected situations to gain experience in the application of concepts, principles and theories related to the students' area of specialization. Requires department approval. Graded P/F (UGRD) or S/U (GRAD).

CFS 696. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 725. Food Policy. 3 Credits.

Provides quantitative tools and models used to analyze general food safety policies. Three lectures. Prereq: SAFE 670. Cross-listed with AGEC 725 and SAFE 725.

CFS 758. Fundamentals of Flour Testing and Bakng. 3 Credits.

Flour testing, industrial, and experimental bread baking. Production methods, ingredients, and baking reactions. Lectures and laboratories. Prereq: CFS 650.

CFS 759. Milling. 2-3 Credits.

Experimental and industrial feed and flour milling. Production, equipment, and factors involved in the milling process.

CFS 760. Pasta Processing. 2-3 Credits.

Durum wheat quality, pasta production, and pasta quality evaluation.

CFS 761L. Malting and Brewing Laboratory. 1 Credit.

This course provides hands-on training on malting and brewing process, the analysis of ingredient and product quality, and sensory evaluation. Students will explore to interpret analytical results of ingredient and product quality and processes. Together, these topics offer a comprehensive foundation for understanding both the science and industry of malting and brewing. Coreq: CFS 761.

CFS 761. Malting and Brewing. 2 Credits.

This course provides an introduction to basics of malting and brewing ingredients and products, along with the essential concepts that underpin the malting and brewing industries. The course covers the scientific principles that guide each stage of the malting and brewing process, and the functional roles of ingredients and methods for evaluating the quality of products. In addition, students will explore to interpret analytical results of ingredient and product quality and processes, and understand key concepts related to brewing product categories and examine current market trends. Together, these topics offer a comprehensive foundation for understanding both the science and industry of malting and brewing. Prereq: CFS 650.

CFS 764. Carbohydrate Chemistry. 2 Credits.

This course focuses on developing i) knowledge on structural features of carbohydrates and ii) skills for structural characterization of carbohydrates in plants and microorganisms using analytical methods. Recommended prereq: Introductory Chemistry/Biochemistry class.

CFS 765. Advanced Cereal and Food Chemistry I. 4 Credits.

Physiochemical, structural, functional, and analysis of cereal and food carbohydrates and enzymes. Biochemical aspects of these components will also be presented.

CFS 766. Advanced Cereal and Food Chemistry II. 4 Credits.

Physiochemical, structural, and functional properties of cereal and food proteins and lipids in food systems.

CFS 790. Seminar. 1-5 Credits.

A group of students engaged, under a professor or professors, in research or criticism and in presentation of reports pertaining thereto.

CFS 791. Temporary/Trial Topics. 1-5 Credits.

CFS 792. Graduate Teaching Experience. 1-6 Credits.

An NDSU graduate student engaged in a teaching experiences evaluated for professional development. Graded S/U.

CFS 793. Individual Study. 1-5 Credits.

Direct study allowing an individual student under faculty supervision to undertake selected, independent work in topics of special interest. Requires departmental approval.

CFS 794. Practicum/Internship. 1-8 Credits.

CFS 795. Field Experience/Practicum/Internship. 1-15 Credits.

Field Experience is a structured, hands-on learning opportunity outside the classroom where students apply academic concepts and develop professional skills in a real-work setting. Experiences involve observations, assisting with tasks, and leading activities that allow students to gain practical knowledge, refine skills, and reflect on their learning in the context of their field. Requires department approval. Practicum is a supervised, practical experience during a course of study where students apply academic learning to real-world situations, under the guidance of professionals, to gain hands-on skills and professional knowledge. Experiences provide a bridge from theory to practice in short-term settings. Requires department approval. Internship is designed to provide practical participation under professional supervision in selected situations to gain experience in the application of concepts, principles and theories related to the students' area of specialization. Requires department approval. Graded P/F (UGRD) or S/U (GRAD).

CFS 796. Special/Temporary/Trial Topics. 1-5 Credits.

A flexible, temporary course focused on a specific area of study. Allows faculty to explore new subjects or provide concentrated study on a specific topic not typically covered in regular course offerings. Courses are often about current events, emerging research, specific study needs, or to gauge interest and feasibility for a new course.

CFS 797. Master's Paper. 1-3 Credits.

Literature review, research, and preparation for paper required for the comprehensive study option. Graded S/U.

CFS 798. Master's Thesis. 1-10 Credits.

Original investigation under the supervision of a major adviser and a supervisory committee. Graded S/U.

CFS 892. Graduate Teaching Experience. 1-6 Credits.

An NDSU graduate student engaged in a teaching experiences evaluated for professional development. Graded S/U.

CFS 894. Practicum/Internship. 1-8 Credits.

CFS 898. Continuing Enrollment. 1-9 Credits.

Intended for graduate students who have completed all necessary credits of course work including thesis (798) and dissertation (899) on their approved Plan of Study, but who have not yet completed and submitted their thesis or dissertation. See the Enrollment Policy for details. The fee for Continuing Enrollment (898) is not eligible for a waiver. Students holding an F-1 or J-1 visa are not eligible to enroll in 898 credits as part of meeting requirements. If a student holding an F-1 or J-1 visa needs to enroll in an 898 course, they must receive prior approval to do so from the international student advisor in Global Programs and Services. Graded S/U. Requires department approval.

CFS 899. Doctoral Dissertation. 1-15 Credits.

Original investigation under the supervision of a major adviser and an advisory committee. Graded S/U.