NC State Department of Food Science
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Undergraduate Courses

  • FS 201 - Food Science and the Consumer
  • FS 231 - Principles of Food and Bioprocess Engineering
  • FS 290 - Careers in Food and Bioprocessing Sciences
  • FS 295 - Special Topics in Food Science
  • FS 301 - Introduction to Human Nutrition
  • FS 322 - Muscle Foods and Eggs
  • FS 324 - Milk and Dairy Products
  • FS 330 - Science of Food Preparation
  • FS 350 - Introduction to HACCP
  • FS 351 - Sanitation Standard Operating Procedures in Food Safety Control
  • FS 352 - Introduction to Microbiological Food Safety Hazards
  • FS 353 - Good Manufacturing Practices
  • FS 354 - Food Sanitation
  • FS 400 - Principles of Human Nutrition
  • FS 402 - Chemistry of Food and Bioprocessed Materials
  • FS 403 - Analytical Techniques in Food & Bioprocessing Science
  • FS 405 - Food Microbiology
  • FS 406 - Food Microbiology Lab
  • FS 407 - Risk Analysis and Hazard Analysis in Food Safety
  • FS 416 - Quality Control in Food and Bioprocessing
  • FS 421 - Food Preservation
  • FS 453 - Food Laws and Regulations
  • FS 462 - Postharvest Physiology
  • FS 475 - Problems and Design in Food and Bioprocessing Science
  • FS 492 - External Learning Experience
  • FS 493 - Special Problems in Food Science
  • FS 495 - Special Topics in Food Science
  • Department of Food, Bioprocessing and Nutrition Sciences
    North Carolina State University
    Raleigh, NC  27695
    (919) 515-2951
    Webmaster