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 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 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-2013-Syllabus-Dahl

DIE-6242-Fall-2015-Syllabus-Dahl

DIE 6242 Fall 2016 Syllabus - Dahl

DIE-6242-Spring-2017-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

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

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 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

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 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 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

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 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: Advanced Food Processing
Reaction kinetics, heat transfer mechanics, and process design, optimization and economics.
Credits: 4; Prerequisite: FOS 4427C.

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

FOS6428C-Fall-2017-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 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-2014-Syllabus-HenkenFOS-6915-Fall-2014-Syllabus-Goodrich

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

FOS 6915 Fall 2016 Syllabus - Archer

FOS6915-Fall-2017-Syllabus-Archer

FOS 6936: Cereal Science and Technology
Special aspects or current developments in food science.
Credits: 3 ; Prerequisite: Undergraduate courses in general and organic chemistry.

FOS-6936-Spring-2017-Syllabus-Cagampang

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: 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

FOS6936-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: 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

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 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.

FOS-6938-Summer-2014-Syllabus-Wright

FOS-6938-Summer-2015-Syllabus-Wright

FOS6938-Fall-2017-Syllabus-Wright

FOS-6938-Spring-2018-Syllabus-Wright

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 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 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 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

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

HUN6936-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.

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

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-Borum; HUN-6939-Spring-2014-Enteral-Syllabus-Borum

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