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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
FOS 2001 Fall 2016 Syllabus - Kowalewska
FOS2001-Spring-2017-Syllabus-Kowalewska
FOS2001-Summer-2017-Syllabus-Kowalewska
FOS-2001-Spring-2018-Syllabus-Odabasi
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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-Spring-2017-Syllabus-Odabasi
FOS3042-Summer-2017-Syllabus-Odabasi
FOS3042 Syllabus-Fall 2017-Odabasi
FOS-3042-Spring-2018-Syllabus-Odabasi
FOS3042-Summer-2018-Syllabus-Odabasi
FOS3042-Fall-2018-Syllabus-Odabasi
FOS-3042-Spring-2019-Syllabus-Odabasi.
FOS 3042 Fall 2019 Syllabus - Odabasi
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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-Acosta; HUN-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
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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
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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
HUN4813C-Spring-2017-Syllabus-da-Silva
HUN-4813C-Spring-2018-Syllabus-daSilva
HUN4813-Spring-2018-Syllabus-DaSilva
Laboratory Techniques in Molecular Nutrition HUN4813 Spring 2019 Syllabus
HUN 4813C Fall 2019 Syllabus - Da Silva
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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
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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
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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
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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
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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
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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
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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
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