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Food Science and Human Nutrition Department

Food Science and Human Nutrition Department

Course Syllabi

Course Syllabi

Undergraduate Syllabi

AOM 4062: Principles of Food Engineering

The functional requirements and principles of operation of systems for handling and processing food and agricultural products.

AOM-4062-Fall-2018-Syllabus-MacIntosh-Goodrich

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

BCH 3025 Summer 2016 Syllabus Borum

BCH 3025 Fall 2016 Syllabus - Borum

BCH-3025-Spring-2017-syllabus-Borum

BCH-3025-Spring-2018-Syllabus-Borum

BCH-3025-Spring-2019-Syllabus-Borum

BCH 3025 Fall 2019 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.

DIE 3310 Spring 2016 Syllabus - Gankofskie

DIE-3310-Spring-2017-Syllabus-Gankofskie

DIE-3310-Spring-2018-Syllabus-Gankofskie

DIE3310-Fall-2018-Syllabus-Gankofskie

ACEND DIE 3310 COMMUNITY NUTRITION SYLLABI Spring 2019

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.

DIE4125-Fall-2015-Syllabus-Gankofskie

DIE 4125 Fall 2016 Syllabus - Gankofskie

DIE4125-Fall-2018-Syllabus-Gankofskie

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.

DIE-4125L-Fall-2015-Syllabus-Gankofskie

DIE 4125L Fall 2016 Syllabus - Gankofskie

DIE4125L-Fall-2018-Syllabus-Gankofskie

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.

DIE-4245-Fall-2014-Syllabus-Acosta

DIE-4245-Fall-2015-Syllabus-Acosta

DIE-4245-Fall-2018-Syllabus-Acosta

DIE 4245 Fall 2019 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.

DIE 4246 Spring 2016 Syllabus - Kauwell

DIE-4246-Spring-2017-Syllabus-Kauwell

DIE-4246-Spring-2018-Syllabus-Acosta

DIE-4246-Spring-2019-Syllabus-Andrade

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.

DIE-4436-Spring-2015-Syllabus-Acosta

DIE-4436-Spring-2017-Syllabus-Acosta

DIE-4436-Spring-2018-Syllabus-Acosta

DIE-4436-Spring-2019-Syllabus-Acosta

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.

DIE-4505-Fall-2014-Syllabus-Gankofskie

DIE-4505-Fall-2015-Syllabus-Gankofskie

DIE 4505 Fall 2016 Syllabus - Gankofskie

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.

FOS2001-Spring-2017-Syllabus-Kowalewska

FOS2001-Summer-2017-Syllabus-Kowalewska

FOS-2001-Spring-2018-Syllabus-Odabasi

FOS-2001-Summer-2020-Syllabus-Ahn

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.

FOS3042-Fall-2018-Syllabus-Odabasi

FOS-3042-Spring-2019-Syllabus-Odabasi.

FOS 3042 Fall 2019 Syllabus - Odabasi

FOS-3042-Summer-2020-Syllabus-Odabasi

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.

FOS-4202-Fall-2015-Syllabus-Schneider

FOS 4202 Fall 2016 Syllabus - Schneider

FOS4202-Fall-2018-Syllabus-Schneider

FOS 4202 Fall 2019 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.

FOS4222-5225C-Spring-2017-Syllabus-Wright

FOS4222L-5225C-Spring-2017-Syllabus-Wright

FOS-4222-5225C-Spring-2018-Syllabus-Wright

FOS-4222-Spring-2019-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.

FOS4222L-5225C-Spring-2017-Syllabus-Wright

FOS-4222L-Spring-2018-Syllabus-Wright

FOS-4222L-Spring-2019-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.

FOS 4310L Spring 2016 Syllabus - Stokes

FOS-4310L-Spring-2017-Syllabus-Tang

FOS-4310L-Spring-2018-Syllabus-Tang

FOS-4310L-Spring-2019-Syllabus-Goodspeed

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.

FOS 4311 Spring 2016 Syllabus - Sarnoski

FOS-4311-Spring-2017-Syllabus-Sarnoski

FOS-4311-Spring-2018-Syllabus-Sarnoski

FOS-4311-Spring-2019-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.

FOS-4311L-Spring-2014-Syllabus-Sarnoski

FOS4318 - Flavor Chemistry

Students taking this class will learn how flavor chemicals impact sensory perception of food. We will also discuss flavor compounds used in foods, their production, isolation, analysis, and specific attributes.

Credits: 3
Course Prerequisites

General Chemistry: CHM 2045, CHM 2046 sequence (with labs): Need to meet a minimum C requirement for the courses specified or equivalent courses.
Organic Chemistry: CHM 2200 or CHM 2210, CHM 2211 sequence (with labs): Need to meet a minimum C requirement for the courses specified or equivalent courses.
FOS 4311 (Food Chemistry) and FOS 4321C (Food Analysis) are strongly recommended but not required

FOS4318-Fall-2018-Syllabus-Sarnoski

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.

FOS-4321C-Fall-2014-Syllabus-Gu

FOS-4321C-Fall-2015-Syllabus-Gu

FOS 4321C Fall 2016 Syllabus - Gu

FOS4321C-Fall-2018-Syllabus-Gu

FOS 4321C Fall 2019 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.

FOS-4427C-Spring-2015-Syllabus-Yang

FOS 4427 Spring 2016 Syllabus - Yang

FOS4427C-FOS6936-Spring-2017-Syllabus-Marshall

FOS-4427C-Spring-2018-Syllabus-MacIntosh

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.

FOS-4435C-Spring-2015-Syllabus-Goodrich

FOS 4435C Spring 2016 Syllabus - Goodrich

FOS-4435C-Spring-2017-Syllabus-Goodrich

FOS-4435C-Spring-2018-Syllabus-Goodrich

2019 Spring FOS 4435C 1.2.19 syllabus

FOS 4636 - Section 1992- Life after Graduation 
The overall goal is to provide an overview of what opportunities are available for food science students after graduation, and tips and advice on how to be successful after graduation. The course is intended for all food science majors, especially those preparing to graduate within the academic year. Credits: 1

FOS4636-Fall-2017-Syllabus-Sims-Goodrich-Schneider

FOS 4936 Fall 2019 Syllabus - Sims

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.

FOS-4722C-Fall-2015-Syllabus-Sims

FOS 4722C Fall 2016 Syllabus - Sims

FOS4722C-Fall-2018-Syllabus-Sims

FOS 4722C Fall 2019 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.

FOS-4731-Spring-2015-Syllabus-Ahn

FOS 4731 Spring 2016 Syllabus - Ahn

FOS-4731-Spring-2017-Syllabus-Ahn

FOS-4731-Spring-2018-Syllabus-Ahn

FOS-4731-Spring-2019-Syllabus-Soohyoun

FOS 4936 Grain Technology in Food Science
Lectures, conferences or laboratory covering specially selected topics in food science.
Credits: 3; Prereq: Undergraduate courses in general and organic chemistry

FOS-4936-Spring-2017-Syllabus-Cagampang

FOS-4936_05BA-Spring-2019-Syllabus-Cagampang

FOS 4936 Food & Environmental Virology

Food virology is an emerging topic in the field of microbial food safety. This course explores the role of viruses as human pathogens; their interactions with bacteria; transmission to food, water, and contact surfaces; detection; and prevention strategies. Through this course, students can develop a competency framework within their discipline.
Credits: 2; Prereq (either): MCB2000/L, MCB3020/L, or FOS4222/L

FOS4936-Fall-2018-Syllabus-Montazeri

FOS-4936-Fall-2019-Syllabus-Montazeri

FOS 4936 Principles of Food Engineering

This class will introduce fundamental principles of Food Engineering: Engineering Units,
Food Properties, Microbial Death, Thermal Conduction, Phase Changes, Thermal Convection, Heat
Exchangers, Steady State Heat Transfer, Extrusion, Unsteady State Heat Transfer, and Radiation. The goal will
be to use and comprehend these concepts as they relate to food science.

FOS 4936 Fall 2019 Syllabus - MacIntosh

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.

FOS-4936-Fall-2013-Syllabus-Ahn

FOS-4936-Fall-2015-Syllabus-Ahn

FOS 4936 Fall 2019 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.

FOS-4936-Fall-2014-Syllabus-Sarnoski

FOS 4936 Fall 2016 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.

FOS-4936-Spring-2015-Syllabus-Baker

FOS-4936-Fall-2015-Syllabus-Cagampang

FOS 4936 Spring 2016 Syllabus - Cagampang

FOS 4936 Fall 2016 Syllabus - Cagampang

FOS-4936-Spring-2018-Syllabus-Cagampang

FOS4936-Fall-2018-Syllabus-Cagampang

FOS 4936 Fall 2019 Syllabus - 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.

HUN-2201-Spring-2017-Syllabus-Acosta

HUN-2201-Spring 2018-Syllabus-Aydemir

HUN-2201-Spring-2019-Syllabus-Mobley

HUN2201 Fall 2019 Syllabus - Von Castel

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.

HUN 3403 Spring 2016 Syllabus - Henken

HUN 3403 Fall 2016 Syllabus - Henken

HUN3403-spring 2017-syllabus-Henken

HUN-3403-Spring-2018-Syllabus-Henken

HUN3403-Fall-2018-Syllabus-Henken-Mobley

HUN-3403-Spring-2019-Syllabus-Mobley

HUN 3403 Fall 2019 Syllabus - Mobley

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.

HUN-4221-Spring-2015-Syllabus-Knutson

HUN-4221-Fall-2015-Syllabus-Collins

HUN 4221 Spring 2016 Syllabus - Knutson

HUN 4221 Fall 2016 Syllabus - Collins

HUN-4221-Spring 2017-Syllabus-Knutson

HUN-4221-Spring-2018-Syllabus-Knutson

HUN4221-Fall-2018-Syllabus-Collins

HUN-4221-Spring-2019-Syllabus-Knutson

HUN 4221 Fall 2019 Syllabus - Collins

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.

HUN-4445-Spring-2015-Syllabus-Dahl

HUN-4445-Fall-2015-Syllabus-AcostaHUN-4445-Fall-2015-Syllabus-Dahl

HUN 4445 Spring 2016 Syllabus - Dahl

HUN 4445 Fall 2016 Syllabus - Dahl

HUN-4445-Spring-2017-Syllabus-Dahl

HUN-4445-Spring-2018-Syllabus-Dahl

HUN-4445-Fall-2018-Syllabus-Dahl

HUN-4445-Fall-2018-Syllabus-Acosta

HUN 4445 Fall 2019 Syllabus - Acosta

HUN 4445 Fall 2019 Syllabus - Mobley

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.

HUN 4446 Spring 2016 Syllabus - Kauwell

HUN-4446-Spring-2017-Syllabus-Kauwell

HUN-4446-Spring-2018-Syllabus-Mathews

HUN4446-Fall-2018-Syllabus-Mathews

HUN-4446-Spring-2019-Syllabus-Mathews

HUN-4446-Spring-2019-Syllabus- Mobley

HUN 4446 Fall 2019 Syllabus - Mathews

HUN 4813C Laboratory Techniques in Molecular Nutrition
Laboratory techniques relevant to the study of nutrition, ranging from biochemistry, molecular biology, genomics and bioinformatics.
Credits: 3; Prereq: CHM 2211, CHM 2211L

HUN4813-Spring-2018-Syllabus-DaSilva

Laboratory Techniques in Molecular Nutrition HUN4813 Spring 2019 Syllabus

HUN 4813C Fall 2019 Syllabus - Da Silva

HUN4813C-Summer-2020-Syllabus-Cheng

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.

HUN-4936-Fall-2014-Syllabus-Mathews

HUN4936-Fall-2018-Syllabus-Mathews

HUN 4936 Fall 2019 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.

HUN-4936-Fall-2014-Syllabus-Kowalewska

HUN-4936-Fall-2015-Syllabus-Kowalewska

HUN 4936 Topics in Human Nutrition: Peer Mentoring for Health
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.

HUN-4936-Spring-2015-Syllabus-PEER-Mathews

HUN 4936 Topics in Human Nutrition: Food and Culture in the Languedoc-Roussillon Region of Southern France
Credits: 3.

HUN-4936-Summer-A-2015-Syllabus-Kauwell

HUN 4936 Summer 2016 Syllabus Kauwell

HUN4936-FYC4932-Summer-2017-Syllabus-Kauwell-Shelnutt

HUN 4936 Topics in Human Nutrition: Social Marketing and Environmental Interventions
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.

HUN-4936-Spring-2015-Syllabus-SMEI-Mathews

HUN 6245 Advanced Human Nutrition 
Gastrointestinal physiology and digestion, absorption, and metabolism of macronutrients. 
Credits: 3 Prerequisites: BCH4024 or BCH3025 and a principles of nutrition course. 

HUN 6245 Fall 2019 Syllabus - Henken

FYC 4932/HUN 4936: Longevity and Lifestyle in Ikaria, Greece: A Blue Zone Experience
SUMMER A 2018 – Sections 02E3/02F1

Credits: 3

Experience the lifestyle and cuisine of Ikaria, Greece – one of five Blue Zones. As a Blue Zone, the people of Ikaria live decades longer, healthier lives than average Americans. In fact, with such a high density of centenarians, Ikaria is also known as the place where “people forget to die” with such a high density of centenarians. Experience this Greek culture situated on an island in the Aegean Sea through hands on cooking lessons, taste tests, and guided tours of the production of Ikarian commodities such as wine, honey, and cheese during a one-week study abroad experience combined with on-campus learning experiences and activities. The on-campus learning experiences are designed to make students aware of how their current lifestyle impacts longevity and to help prepare students for the study abroad experience. Students also will have the opportunity to hear presentations on research regarding the purported health benefits of various ingredients used to prepare Ikarian cuisine and teas, including wild herbs and greens found on a foraging hike.

FYC-4932-HUN-4936-Summer-2018-Syllabus-Kauwell-Shelnutt

ALS 4932: Mentoring the Scientific Process Fall 2018

Credits: 2

Students who have a background in science will be exposed to the research process. Students will demonstrate their understanding of the research process by designing and completing an individual science research project and mentoring underserved middle-school students who are working on a science fair project.

Prerequisites: 1 year of biology, 1 year of general chemistry, and a signed student participation contract.

ALS4932-Fall-2018-Syllabus-Henken

Graduate Syllabi

DIE 6905 Problems in Dietetics: Nutrition Education, Health Care, and Wellness in Community Care Settings.

This is a practicum-based course designed to provide exposure and experiences in a variety of community-based settings.

DIE-6905-Spring-Summer-2018-Syllabus-Acosta-Brown-Kauwell

DIE-6905-Summer-2020-Syllabus-Andrade

DIE 6241 Advanced Medical Nutrition Therapy
Opportunity to integrate theories and principles of medical nutrition therapy into clinical practice.
Credits: 3; Prereq: admission to Master of Science-Dietetic Internship.

DIE-6241-Summer-2014-Syllabus-Dahl

DIE-6241-Summer-2015-Syllabus-Dahl

DIE6241 Spring 2016 Syllabus - Dahl

DIE-6241-Spring-2018-Syllabus-Dahl

DIE-6241-Spring-2019-Syllabus-Dahl

DIE 6242 Advanced Medical Nutrition Therapy II
Opportunity to integrate principles of medical nutrition therapy into clinical practice.
Credits: 4; Prereq: admission to Master of Science-Dietetic Internship and DIE 6241

DIE-6242-Fall-2015-Syllabus-Dahl

DIE 6242 Fall 2016 Syllabus - Dahl

DIE-6242-Spring-2017-Syllabus-Dahl

DIE-6242-Fall-2018-Syllabus-Dahl

DIE-6242-Fall-2019-Syllabus-Dahl

DIE 6516 Professional Development in Dietetics
Professional development assessment, planning and evaluation for future dietetics practice.
Credits: 2

DIE-6516-Summer-2014-Syllabus-Kauwell

DIE-6516-Summer-2015-Syllabus-Kauwell

DIE 6516 Summer 2016 Syllabus Kauwell

DIE6516-Summer-2017-Syllabus-Kauwell

DIE-6516-Summer-2018-Syllabus-Acosta

DIE 6936 Food and Culture in the Languedoc-Roussillon Region of France
Credits: 3. 

DIE-6936-Summer-A-2015-Syllabus-Kauwell

HUN6936-FYC6932-Summer-2017-Syllabus-Kauwell-Shelnutt

DIE 6938 Advanced Dietetic Seminar
Problem-solving, leadership, and analytical skills.
Credits: 1 Prereq: admission to Master of Science-Dietetic Internship. Coreq: DIE 6942. 

DIE-6938-Spring-2015-Syllabus-Kauwell

DIE 6938 Spring 2016 Syllabus - Kauwell

DIE-6938-Spring-2017-Syllabus-Kauwell

DIE-6938-Spring-2018-Syllabus-Acosta

DIE-6938-Spring-2019-Syllabus-Andrade

FOS 5126C Psychophysical Aspects of Foods
Measurement and control of the major quality parameters of foods, including sensory, color and texture.
Credits: 3 



FOS-5126C-Fall-2015-Syllabus-Sims

FOS-5126C-Fall-2016-Syllabus-Sims

FOS 5205: Current Issues in Food Safety and Sanitation 
Microbial, chemical, and biological safety of food; principles of sanitation for food processing and retail food industries.
Credits: 3

FOS-5205-Fall-2014-Syllabus-Schneider

FOS-5205-Fall-2015-Syllabus-Schneider

FOS 5205 Fall 2016 Syllabus - Schneider

FOS5205-Fall-2018-Syllabus-Schneider

FOS 5205 Fall 2019 Syllabus - Schneider

FOS 5225C: Principles in Food Microbiology
Fundamental aspects of biological contamination and its control during harvesting, processing, and storage of foods. Analysis of microbial food fermentation, microbial ecology of foods, selection of methods to examine foods for microbial content. 
Credits: 4; Prerequisite: MCB 3020 or consent of instructor.

FOS-5225C-Spring-2015-Syllabus-Wright

FOS4222-5225C-Spring-2017-Syllabus-Wright

FOS4222L-5225C-Spring-2017-Syllabus-Wright

FOS-5225C-Spring-2019-Syllabus-Wright

FOS 5437C: Food Product Development
Value-added food products. Technology, safety, health/nutrition, legal, quality, and economic/marketing considerations. 
Credits: 3; Prerequisite: 4000-level food science course, or consent of instructor.

FOS-5437C-Spring-2014-Syllabus-Goodrich

FOS-5437C-Spring-2015-Syllabus-Goodrich

FOS 5437C Spring 2016 Syllabus - Goodrich

FOS-5437C-Spring-2017-Syllabus-Goodrich

FOS-5437C-Spring-2018-Syllabus-Goodrich

2019 Spring FOS 5437C 1.1.19 syllabus

FOS 5645: Functional Foods and Nutraceuticals
Analysis, chemistry, processing, bioavailability, and health benefits of bioactive food components. Content will include both basic knowledge and the latest research trends.Credits: 3; Prereq: Graduate status.

FOS-5645-Spring-2014-Syllabus-Gu-et-al

FOS-5645-Spring-2015-Syllabus-Gu

FOS 5645 Spring 2016 Syllabus - Gu

FOS-5645-Spring-2017-Syllabus-Gu

FOS-5645-Spring-2018-Syllabus-Gu

FOS 5561C: Citrus Processing Technology
Grading, inspection, sampling, extraction, and concentration of citrus products. Emphasizes manufacturing and quality assurance. Taught partly at Lake Alfred Citrus Research and Education Center. 
Credits: 3; Prerequisite: undergraduate course in food processing.

FOS-5561C-Spring-2013-Syllabus-Reyes-Goodrich-Danyluk

FOS 5732: Current Issues in Food Regulations
Governmental laws and regulations affecting the food industry.
Credits: 3; Prerequisite: consent of instructor.


FOS-5732-Spring-2015-Syllabus-Ahn

FOS 5732 Spring 2016 Syllabus - Ahn

FOS-5732-Spring-2017-Syllabus-Ahn

FOS-5732-Spring-2018-Syllabus-Ahn

FOS-5732-Spring-2019-Syllabus-Ahn

FOS 6125C: Sensory Evaluation of Food
Principles and techniques of sensory evaluation of foods. Emphasizes basics of taste and olfactory perception; the basic psychology of common sensory tests; the proper use of discrimination testing, consumer acceptability and preference testing, and descriptive analysis; and statistical analysis of sensory data. Credits: 3; Prereq.: STA 6166.

FOS-6125C-Spring-2014-Syllabus-Sims

FOS 6125C Spring 2016 Syllabus - Sims

FOS 6125C Spring 2016 Syllabus - Sims

FOS-6125C-Spring-2017-Syllabus-Sims

FOS-6125C-Spring-2018-Syllabus-Sims

FOS-6125C-Spring-2019-Syllabus-Sims

FOS 6226C: Advanced Food Microbiology
Selection of laboratory methods, characterization of food-borne pathogens and spoilage organisms.
Credits: 4; Prerequisite: FOS 4222/4222L, MCB 4303/4303L and BCH 6415.

FOS-6226C-Fall-2013-Syllabus-Wright

FOS-6226C-Fall-2015-Syllabus-Wright

FOS-6226C-Summer-2016-Syllabus-Wright

FOS 6315C: Advanced Food Chemistry
Functions of lipids, carbohydrates, proteins, enzymes and other components in foods and their reactions and interactions during food processing and storage.
Credits: 4; Prerequisite: BCH 4024 or 3025 and FOS 4311C.

FOS-6315C-Fall-2014-Syllabus-Gregory

FOS-6315C-Fall-2015-Syllabus-Gregory

FOS 6315C Fall 2016 Syllabus - Gregory

FOS6315C-Fall-2018-Syllabus-Gregory

FOS-6315C-Fall-2019-Syllabus-Sarnoski

FOS 6317C: Flavor Chemistry and Technology
Psychophysics of taste and aroma, sensory analysis, flavor extraction, measurement techniques, flavor precursors, off-flavors, Maillard flavors, bioflavors, flavoring materials, flavor safety and authenticity.
Credits: 3; Prerequisite: CHM 2045, CHM 2046, CHM 2200 or CHM 2210, CHM 2211, FOS 4311, FOS 4321C.

FOS-6317C-Fall-2014-Syllabus-Sarnoski

FOS 6317C Fall 2016 Syllabus - Sarnoski

FOS-6317C-Fall-2018-Syllabus-Sarnoski

FOS 6355C: Instrumental Analysis and Separations
Separation of food chemicals; gas, high performance liquid, thin-layer, ion-exchange and molecular size chromatography; characterization via UV-visible, IR, NMR, and mass spectrometry. 
Credits: 5; Prerequisite: CHM 3120, FOS 4311C.

FOS-6355C-Summer-2015-Syllabus-Marshall

FOS 6428C: Principles of Food Engineering
This course will build upon food processing fundamentals to better understand and apply the available technology. The course is divided among thermal, non-thermal and low temperature technologies.
Laboratory sessions will provide students with hands-on experience working with food processing equipment to assess the principles learned in class.

FOS-6428C-Fall-2014-Syllabus-Yang

FOS6428C-Fall-2017-Syllabus-Macintosh

FOS-6428C-Fall-2018-Syllabus-MacIntosh

FOS 6455C: Industrial Food Fermentations
Microbiological, chemical, and physical principles and practices in fermentation of foods and constituents.
Credits: 3; Prerequisite: FOS 4222, FOS 4222L.

FOS-6455C-Fall-2014-Syllabus-Goodrich

FOS 6455C Fall 2016 Syllabus - Goodrich

FOS-6455C-Fall-2018-Syllabus-Goodrich

FOS 6915: Research Planning 
Required of first-year graduate students. Planning and initiating research, experimental techniques, analyzing data, reporting results.
Credits: 2; Prerequisite: consent of instructor.


FOS-6915-Fall-2015-Syllabus-HenkenFOS-6915-Fall-2015-Syllabus-Goodrich

FOS-6915-Fall-2016-Syllabus-Archer

FOS6915-Fall-2017-Syllabus-Archer

FOS6915-Fall-2018-Syllabus-Archer

FOS-6915-Fall-2019-Syllabus-ArcherFOS-6915-Fall-2019-Syllabus-Henken

FOS 6936: Grain Technology in Food Science

The course is designed for PhD, Master, and graduating candidates in the Department of Food Science and Human Nutrition and it involved 3-credit hours of lectures.  The lectures deal on the basic science of the 5 leading cereal grains (rice, corn, wheat, sorghum, and barley with emphasis on their physical, chemical, and biochemical properties and their relevance on the processing, application and utilization of the cereal grains in foods.

Credits: 3 ; Prerequisite: Undergraduate courses in general and organic chemistry.

FOS-6936-Spring-2017-Syllabus-Cagampang

FOS-6936-Spring-2019-Syllabus-Cagampang

FOS 6224 Food & Environmental Virology

Food virology is an emerging topic in the field of microbial food safety. This course explores the role of viruses as human pathogens; their interactions with bacteria; transmission to food, water, and contact surfaces; detection; and prevention strategies. Through this course, students can develop a competency framework within their discipline.
Credits: 2; Prerequisite: Basic familiarity with microbiology or biochemistry

FOS6936-Fall-2018-Syllabus-Montazeri

FOS-6224-Fall-2019-Syllabus-Montazeri

FOS 6936: Topics in Food Science: Food Safety Systems
Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

FOS-6936-Fall-2013-Syllabus-Ahn

FOS-6936-Fall-2015-Syllabus-Ahn

FOS-6936-Fall-2019-Syllabus-Ahn

FOS 6936: Topics in Food Science: Food Toxicology
Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

FOS-6936-Fall-2-13-Syllabus-Goodrich

FOS-6936-Fall-2015-Syllabus-Goodrich

FOS-6936-Fall-2017-Syllabus-Goodrich

FOS 6936: Principles of Food Processing

This class will introduce principles of foods processing: cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and the use of chemicals.. Laboratories provide students with hands-on experience working with food processing equipment. FOS5427 is co-taught with FOS4427 – The graduate level course has much higher expectations for each laboratory, report and exam.

FOS4427C-FOS6936-Spring-2017-Syllabus-Marshall

FOS-6936-Spring-2018-Syllabus-McIntosh

FOS-6936-Spring-2019-Syllabus-MacIntosh

FOS 6936: Topics in Food Science: Technology of Fats & Oils in Food Applications
Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

FOS-6936-Spring-2014-Syllabus-Baker

FOS-6936-Fall-2014-Syllabus-Baker-Cagampang

FOS-6936-Spring-2015-Syllabus-Baker

FOS-6936-Fall-2015-Syllabus-Cagampang

FOS 6936 Spring 2016 Syllabus - Cagampang

FOS 6936 Fall 2016 Syllabus - Cagampang

FOS6936-Fall-2018-Syllabus-Cagampang

FOS-6936-Fall-2019-Syllabus-Cagampang

FOS 6926: Frontier Discovery and Innovation in Functional Foods

Credits: 1

This course is designed to help graduate students (and instructor) to keep up with the latest discoveries and innovations in areas of food chemistry, processing, bioavailability, and health benefits of bioactive food components and functional foods. 

FOS-6936-Summer-2020-Syllabus-Gu

FOS 6936: Section 2E11/The Causes and Impacts of Alterations of Intestinal Permeability

Credits: 1

The human gastrointestinal (GI) tract is recognized as an often underappreciated interface between the environment and internal organ systems.  Perturbations in the population makeup of the densely packed microbes within the GI tract can have many causes including dietary components and ingested microorganisms, which can result in both beneficial and adverse health consequences.  The GI tract is truly the nexus for nutritional and food sciences.  Food components and pathogenic microorganisms can alter intestinal permeability.  Increasing intestinal permeability can permit the passage entry of normally excluded larger substances, including antigenic molecules, that may result in disease states such as chronic heart failure, various autoimmune diseases, diabetes, liver and kidney failure, and depression, to name but a few.  Since foodborne pathogenic microorganisms dramatically alter GI permeability, the resulting influx of antigenic substances may account for the various sequelae to such infections.  Concomitantly, altered GI permeability can result in mild to severe disruptions of specific nutrient uptake.  Studies suggest that probiotics may help prevent or restore a disrupted GI tract to its normal state, and thus positively affect GI permeability and maintain good health.  The objective is to give each student a basic knowledge of the complexities of the GI tract in health and disease, and to gain confidence in presenting and discussing scientific papers.

FOS,HUN-6936-Spring-2018-Syllabus-Archer

FOS_HUN-6936-Fall-2018-Syllabus-Archer

FOS-HUN-6936-Spring-2019-Syllabus-Archer

HUN 6936: Nutrition Research: Systematic Review/ Meta-analysis

In-depth study and application of nutrition knowledge and research through a systematic review/meta-analysis.

Credits: 2

HUN-6936-Spring-2019-Syllabus-Andrade

HUN-6936-Fall-2019-Syllabus-Andrade

FOS 6938: Graduate Food Science Seminar
Preparing and presenting reports on specialized aspects of research and technology in food science. 
Credits: 1 Max: 4; Prerequisite: consent of instructor.

FOS6938-Fall-2017-Syllabus-Wright

FOS-6938-Spring-2018-Syllabus-Wright

FOS-6938-Spring-2019-Syllabus-Wright

FOS-6938-Summer-2020-Syllabus-Archer/Schneider

HUN 5441: Metabolic Response to Enteral and Parenteral Nutrition
Response of the body’s organ systems to enteral and parenteral nutritional support, emphasizing physiological and biochemical adaptations.
Credits: 2; Prerequisite: BCH 3025, HUN 2201, and PET 2350 or equivalents.

HUN-5441-Summer-2014-Syllabus-Sitren

HUN 6255: Clinical Nutrition 
The purpose of the course is to provide opportunities for students to increase their knowledge of clinical nutrition, to critically read the current literature and to communicate these clinical nutrition ideas to both the individuals who need to implement them and to their professional colleagues who are working with similar populations. Each student will be responsible for applying clinical nutrition concepts to a population with characteristics that they anticipate will be included in their future practice or research.
Credits: 3 SECTION 178E

HUN-6255-Spring-2019-Syllabus-Borum

HUN 6301: Nutritional Aspects of Lipid Metabolism
Role of lipids in nutrition, with emphasis on energy metabolism and derangements in chronic diseases.
Credits: 3

HUN-6301-Fall-2013-Syllabus-Chung

HUN 6301 Fall 2016 Syllabus - Borum

HUN-6301-Spring-2019-Syllabus-Borum

HUN 6305: Nutritional Aspects of Carbohydrates
Characteristics, absorption, and metabolism of common carbohydrates in the food chain; carbohydrate metabolism and its regulation; carbohydrate metabolism in disease.
Credits: 3

HUN-6305-Fall-2014-Syllabus-Borum

HUN 6305 Spring 2016 syllabus - Collins

HUN-6305-Spring-2018-Syllabus-Collins

HUN 6321: Proteins and Amino Acids in Nutrition
Digestion, absorption, and degradation; emphasis on turnover, requirements, assessment of quality, and effects of deficiencies, toxicities, and physiological stresses.
Credits: 4; Prereq: BCH 3025, HUN 3221.

HUN-6321-Spring-2014-Syllabus-Sitren

HUN 6321 Fall 2016 Syllabus - Badinga

HUN-6321-Fall-2018-Syllabus-DaSilva

HUN 6331: Vitamins in Human Nutrition
Biochemical and physiological functions; nutrient requirements and interactions; response to deficiencies and excesses.
Credits: 3; Prerequisite: BCH 4024 or 3025.

HUN-6331-Spring-2016-Syllabus-Knutson

HUN 6356: Minerals in Nutrition
Biochemical and physiological aspects of mineral absorption, metabolism, and function.
Credits: 3; Prerequisite: BCH 4024 or equivalent.

HUN-6356-Spring-2015-Syllabus-Cousins-Collins

HUN-6356-Spring-2017-Syllabus-Cousins-Collins

HUN 6812C: Analytical Techniques in Nutritional Biochemistry
Biochemical analyses of tissues and fluids, radio-tracer methodology, metabolic studies, tissue handling, and formulation of experimental animal diets.
Credits: 1; Prerequisite: BCH 4024 or 3025 and consent of instructor.

HUN-6812-Spring-2014-Syllabus-Cousins

HUN 6936: Topics in Nutritional Sciences: Research Projects in Nutrition and Dietetics – Part 2
Special aspects or current developments in nutritional sciences.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor

HUN-6936-Spring-2014-Syllabus-Henken

HUN-6936-Spring-2015-Syllabus-Henken

HUN 6936 Spring 2016 Syllabus - Henken

HUN6936-spring-2017-syllabus-Henken

HUN-6936-Spring-2018-Syllabus-Henken

HUN6936 Syllabus Res Proj in Nutr DIE Spr 2019

HUN 6936: Topics in Nutritional Sciences: Research Projects in Nutrition and Dietetics – Part 3
Special aspects or current developments in nutritional sciences.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor


HUN 6936 Summer 2016 Syllabus Henken

HUN6936-Summer2017-Syllabus-Henken

HUN-6936-Summer-2018-Syllabus-Henken

HUN 6936: Topics in Nutritional Sciences: Supervised Teaching in Preventative Health Experience
Special aspects or current developments in nutritional sciences.
Credits: 3; Prerequisite: consent of instructor

HUN-6936-Fall-2014-Syllabus-Mathews

HUN 6936: Topics in Nutritional Sciences: Social Marketing and Environmental Interventions
Special aspects or current developments in nutritional sciences.
Credits: 3; Prerequisite: consent of instructor

HUN-6936-Spring-2015-Syllabus-SMEI-Mathews

HUN 6936 Topics in Human Nutrition: Food and Culture in the Languedoc-Roussillon Region of Southern France
Credits: 3.

HUN-6936-Summer-2016-Syllabus-Kauwell

 

FYC 6932/HUN 6936: Longevity and Lifestyle in Ikaria, Greece: A Blue Zone Experience
SUMMER C 2018 – Sections 72EB/72ED/729H/73D3

Credits: 3

Experience the lifestyle and cuisine of Ikaria, Greece – one of five Blue Zones. As a Blue Zone, the people of Ikaria live decades longer, healthier lives than average Americans. In fact, with such a high density of centenarians, Ikaria is also known as the place where “people forget to die”. Experience this Greek culture situated on an island in the Aegean Sea through hands on cooking lessons, taste tests, and guided tours of the production of Ikarian commodities such as wine, honey, and cheese during a one-week study abroad experience combined with on-campus learning experiences and activities. The on-campus learning experiences are designed to make students aware of how their current lifestyle impacts longevity and to help prepare students for the study abroad experience. Students also will have the opportunity to research the purported health benefits of various ingredients used to prepare Ikarian cuisine and teas, including wild herbs and greens found on a foraging hike.

HUN-6936-FYC-6932-Summer-2018-Syllabus-Kauwell_Shelnutt

HUN 6936: Section 2E11/The Causes and Impacts of Alterations of Intestinal Permeability

Credits: 1

The human gastrointestinal (GI) tract is recognized as an often underappreciated interface between the environment and internal organ systems.  Perturbations in the population makeup of the densely packed microbes within the GI tract can have many causes including dietary components and ingested microorganisms, which can result in both beneficial and adverse health consequences.  The GI tract is truly the nexus for nutritional and food sciences.  Food components and pathogenic microorganisms can alter intestinal permeability.  Increasing intestinal permeability can permit the passage entry of normally excluded larger substances, including antigenic molecules, that may result in disease states such as chronic heart failure, various autoimmune diseases, diabetes, liver and kidney failure, and depression, to name but a few.  Since foodborne pathogenic microorganisms dramatically alter GI permeability, the resulting influx of antigenic substances may account for the various sequelae to such infections.  Concomitantly, altered GI permeability can result in mild to severe disruptions of specific nutrient uptake.  Studies suggest that probiotics may help prevent or restore a disrupted GI tract to its normal state, and thus positively affect GI permeability and maintain good health.  The objective is to give each student a basic knowledge of the complexities of the GI tract in health and disease, and to gain confidence in presenting and discussing scientific papers.

FOS_HUN-6936-Fall-2018-Syllabus-Archer

FOS-HUN-6936-Spring-2019-Syllabus-Archer

HUN 6936 Section 21CG: Nutrition-Focused Physical Examination

This course immerses students in the process of conducting a comprehensive nutrition-focused physical examination and assessing the findings.
Credits: 1
Internship Hours: 16

HUN-6936-Fall-2018-Syllabus-Acosta

HUN 6938: Nutritional Sciences Seminar
Presentation of reports on research in nutrition.
Credits: 1 Max: 4; Prerequisite: consent of instructor.

HUN-6938-Spring-Summer-Fall-2013-Syllabus-Sitren

HUN-6938-Fall-2015-Syllabus-Sitren

HUN6938-Fall-2018-Syllabus-DaSilva

NS Seminar_HUN6938_Syllabus_Spring_2019

HUN-6938-Fall-2019-Syllabus-DaSilva

HUN 6939: Advanced Clinical Nutrition
Applying normal and therapeutic nutrition principles to specific clinical topics based on cases from the health center environment.
Credits: 2-12 Max: 12

HUN-6939-Spring-2014-Parenteral-Syllabus-BorumHUN-6939-Spring-2014-Enteral-Syllabus-Borum

HUN-6939-Spring-2015-Syllabus-Paraenteral-BorumHUN-6939-Spring-2015-Syllabus-Enteral-Borum