Undergraduate Syllabi

BCH 3025: Fundamentals of Biochemistry

An introduction to biochemistry with emphasis on intermediary metabolism.
Credits: 4; Prereq: grade of C or better in CHM 2200, CHM 2200L or preferably CHM 2210, CHM 2211, CHM 2211L

Spring 2013 Syllabus - Borum

Summer 2013 Syllabus - Borum

Fall 2013 Syllabus - Borum

Spring 2014 Syllabus - Borum

Summer 2014 Syllabus - Borum

DIE 3310: Community Nutrition

The role of nutrition in promoting, maintaining and improving health in the community. Investigation of traditional aspects of the emerging health delivery systems, as well as entrepreneurial ventures in wellness. Students will study the financial, legislative, political, sociological, and scientific aspects of public and community health.
Credits: 2; Prereq: HUN 2201; DIE major or instructor permission.


Spring 2013 Syllabus - McMahon

Spring 2014 Syllabus - McMahon, Kowalewska

DIE 4125: Food Systems Management

The management of human resources, food, equipment and facilities to provide a quality product and service to customers in a food service operation.
Credits: 3; Prereq: FOS 3042.


Fall 2013 Syllabus - McMahon

DIE 4125L: Food Systems Management Laboratory

The application of principles of food systems management, including purchasing, production, service, sanitation and safety.
Credits: 2; Coreq: DIE 4125; DIE majors only.


Fall 2013 Syllabus - McMahon

DIE 4245: Medical Nutrition Therapy Applications - Part 1

Part 1 of a 2-semester sequence. This course focuses on development of nutrition assessment skills and formulation of nutrition care plans for simulated patients including those requiring enternal and parenteral nutrition.
Credits: 2; Prereq: HUN 2201; Coreq: HUN 4445, APK 2105C or PCB 4723C BCH 3025 or BCH 4024; DIE majors only.


Fall 2013 Syllabus - Kendall

Fall 2014 Syllabus - Acosta

DIE 4246: Medical Nutrition Therapy Applications - Part 2

Part 2 of a 2-semester sequence. This course builds on skills developed in DIE 4245C and includes formulation of dates and nutrition care plans for simulated patients with common chronic diseases and disorders.
Credits: 2; Prereq: HUN 4445, DIE 4245C, APK 2105C or PCB 4723C; Coreq: HUN 4446.


Spring 2013 Syllabus - Kauwell

Spring 2014 Syllabus - Kauwell

DIE 4436 Nutrition Counseling and Communication

The application of principles of group dynamics and group and interpersonal counseling skills in dietetics practice settings. This course will provide hands-on experiences in counseling and oral and written communication.
Credits: 2; Prereq: HUN 2201 and HUN 3403; DIE majors only.


Spring 2013 Syllabus - Kendall

Spring 2014 Syllabus - Kendall

Spring 2014 Syllabus - Kowalewska

DIE 4505 Dietetics Seminar

This capstone course for dietetic majors will focus on professional issues, including ethics, legislative issues, advocating and marketing the profession.
Credits: 1; Prereq: 4AG, DIE majors.


Fall 2013 Syllabus - Kendall

FOS 2001 Man’s Food

For science and nonscience students. Discussion of current nutrition and food science topics concerning nutritional quality and safety of foods as they relate to one’s health. (B)
Credits: 3.


Spring, Summer, Fall 2013 Syllabus

Spring 2014 Syllabus - Marshall, Hogle

Summer B 2014 Syllabus - Marshall


FOS 3042 Introductory Food Science

Commodities selected for human consumption and the methods used by food technologists to prolong shelf life, retard spoilage and ensure quality. Principles upon which the various processing methodologies are based. (B)
Credits: 3.


Spring 2013 LIVE Syllabus - Baker; Spring 2013 WEB Syllabus - Baker

Summer 2013 WEB Syllabus - Baker

Fall 2013 LIVE Syllabus - Baker; Fall 2013 WEB Syllabus - Baker

Spring 2014 LIVE Syllabus - Baker

Summer 2014 WEB Syllabus - Baker

Fall 2014 WEB Syllabus - Baker

Fall 2014 LIVE Syllabus - Baker



FOS 4202 Food Safety and Sanitation

Lectures, discussions, demonstrations and field trips concerning microbial, chemical and biological safety of food, principles of sanitation for the food processing, food service and retail food industries.
Credits: 2; Prereq: MCB 2000L, MCB 2000 or the equivalent.


Fall 2013 Syllabus - Schneider

Fall 2014 Syllabus - Schneider
FOS 4222 Food Microbiology

Sources and types of biological contamination and its control during harvesting, processing and storage of foods; food fermentation; biotechnology sanitation; HACCP methods used to examine foods for microbial content.
Credits: 3 to 4; Prereq: MCB 2000, MCB 2010, MCB 2013, MCB 3020 or MCB 3023.


Spring 2013 Syllabus - Wright


FOS 4222L Food Microbiology Laboratory

Methods to enumerate microorganisms in foods.
Credits: 2; Prereq: MCB 2000L or MCB 3020L; concurrent or previous registration in FOS 4222.


Spring 2013 Syllabus - Wright

FOS 4310L Experimental Foods Laboratory

Demonstrations and illustrations of the chemical and physical properties of foods. Shows the effects of processing, ingredients and storage on food quality and nutrient retention.
Credits: 1; Coreq: FOS 4311.


Spring 2013 Syllabus - Stokes

Spring 2014 Syllabus - Stokes



FOS 4311 Food Chemistry

Relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
Credits: 3; Prereq: CHM 2200 or CHM 2210, CHM 2211 sequence; Coreq: FOS 4310L or FOS 4311L; Biochemistry recommended but not required.


Spring 2013 Syllabus - Marshall, Sarnoski

Summer A 2013 Syllabus - Rock

Spring 2014 Syllabus - Sarnoski

FOS 4311L Food Chemistry Laboratory

Laboratory covering the relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
Credits: 1; Prereq: CHM 2200L or CHM 2211L; Coreq: FOS 4311.


Spring 2013 Syllabus - Marshall, Sarnoski, Yagiz

Summer 2013 Syllabus

Spring 2014 Syllabus - Sarnoski, Stokes

FOS 4321C Food Analysis

Principles and practice of physical and chemical methods for analyzing foods. (P)
Credits: 4; Prereq: CHM 2200, CHM 2200L or CHM 2210, CHM 2211, CHM 2211L.


Fall 2013 Syllabus - Gu

Fall 2014 Syllabus - Gu

FOS 4427C Principles of Food Processing

Principles of processing foods: cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and use of chemicals.
Credits: 4; Prereq; AOM 4062 or FOS 4222 or FOS 4311.


Spring 2013 Syllabus - Yang

Spring 2014 Syllabus - Yang

FOS 4435C Food Product Development

Capstone course integrating food science and related disciplines to value-added food products using traditional and novel commodity, ingredient and process combinations. Class projects emphasize technology, safety, health/nutrition, legal, quality and economic/ marketing considerations.
Credits: 3; Prereq: 4AG FOS majors only.


Spring 2013 Syllabus - Goodrich

Spring 2014 Syllabus - Goodrich

FOS 4722C Quality Control in Food Systems

Measurement and control of the major quality parameters of foods, including sensory, color and texture.
Credits: 3; Prereq: STA 2023.


Fall 2013 Syllabus - Sims

Fall 2014 Syllabus - Sims

FOS 4731 Government Regulations and the Food Industry

Government laws regulating food wholesomeness; food handling, processing and distribution under sanitary conditions; food ingredients and labeling of food products.
Credits: 2; Prereq: FOS 3042 or FOA major or instructor permission.


Spring 2013 Syllabus - Ahn

Spring 2014 Syllabus - Ahn

FOS 4936 Topics in Food Science: Food Safety Systems

Lectures, conferences or laboratory covering specially selected topics in food science.
Credits: 1 to 3; can be repeated with change in content up to 7 Credits.


Fall 2013 Syllabus - Ahn;

FOS 4936 Topics in Food Science: Flavor Chemistry and Technology

Lectures, conferences or laboratory covering specially selected topics in food science.
Credits: 1 to 3; can be repeated with change in content up to 7 Credits.


Fall 2014 Syllabus - Sarnoski;

FOS 4936 Topics in Food Science: Technology of Fats & Oils in Food Applications

Lectures, conferences or laboratory covering specially selected topics in food science.
Credits: 1 to 3; can be repeated with change in content up to 7 Credits.


Spring 2013 Syllabus - Baker, Cagampang

Fall 2013 Syllabus - Baker, Cagampang

Spring 2014 Syllabus - Baker

Fall 2014 Syllabus - Baker, Cagampang

HUN 2201 Fundamentals of Human Nutrition

The properties, functions, requirements, interrelationships and metabolism of nutrients. (B)
Credits: 3; Prereq: BSC 2007 or BSC 2009 or BSC 2010 or CHM 1025 or CHM 2045 or APK 2100C or APK 2105C or CHM 1030.


Spring 2013 Syllabus - Collins

Summer 2013 Syllabus - Chung

Fall 2013 Syllabus - Collins

Spring 2014 Syllabus - Collins

Summer B 2014 Syllabus - Kowalewska, Rock


HUN 3403 Nutrition through the Life Cycle

Nutritional needs and concerns throughout stages of the life cycle including pregnancy and lactation, infancy, adolescence, adulthood, and aging; socioeconomic, cultural and psychological influences on food and nutrition behavior.
Credits: 2; Prereq: HUN 2201.


Spring 2013 Syllabus - Henken

Fall 2013 Syllabus - Henken

Spring 2014 Syllabus - Henken

Fall 2014 Syllabus - Henken

HUN 4221 Nutrition and Metabolism

Metabolic relationships of nutrients with emphasis upon their functions in biochemical and physiological processes as well as variations in requirements in response to stress. Meets requirements of the American Dietetic Association.
Credits: 3; Prereq: BCH 3025 or BCH 4024; PCB 4723C or APK 2105C; HUN 3403 and HUN 4445.


Spring 2013 Syllabus - Knutson

Fall 2013 Syllabus - Shelnutt

Spring 2014 Syllabus - Knutson

HUN 4445 Nutrition and Disease - Part 1

Metabolic relationships of nutrients with emphasis upon their functions in biochemical and physiological processes as well as variations in requirements in response to stress. Meets requirements of the American Dietetic Association.
Credits: 3; Prereq: BCH 3025 or BCH 4024; PCB 4723C or APK 2105C; HUN 3403 and HUN 4445.


Spring 2013 Syllabus - Dahl

Fall 2013 Syllabus - Dahl; Fall 2013 Syllabus - Kendall

Spring 2014 Syllabus - Dahl

Fall 2014 Syllabus - Acosta

Fall 2014 Syllabus - Dahl

HUN 4446 Nutrition and Disease - Part 2

Part two of the sequence that focuses on the biochemical and pathophysiological bases of disease/conditions that require specialized nutrition support/medical nutrition therapy.
Credits: 3; Prereq: HUN 4445; BCH 3025 or BCH 4024, PCB 4723C or APK 2105C.


Spring 2013 Syllabus - Kauwell

Fall 2013 Syllabus - Mathews

Spring 2014 Syllabus - Mathews; Spring 2014 Syllabus - Kauwell

HUN 4936 Topics in Human Nutrition: Preventative Health Experience

Lectures or laboratory covering selected topics in human nutrition.
Credits: 1 to 3; can be repeated with change in content up to 7 Credits. Prereq: instructor permission.


Fall 2013 Syllabus - Mathews

HUN 4936 Topics in Community Nutrition

Lectures or laboratory covering selected topics in human nutrition.
Credits: 1 to 3; can be repeated with change in content up to 7 Credits. Prereq: instructor permission.


Fall 2014 Syllabus - Kowalewska (tentative)