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-Spring-2015-Syllabus-Borum

BCH-3025-Summer-2015-Syllabus-Borum

BCH-3025-Fall-2015-Syllabus-Borum

BCH 3025 Summer 2016 Syllabus Borum

‌BCH 3025 Fall 2016 Syllabus - Borum

BCH-3025-Spring-2017-syllabus-Borum

BCH-3025-Spring-2018-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-2014-Syllabus-McMahon-Kowalewska

‌DIE-3310-Spring-2015-Syllabus-Gankofskie

DIE 3310 Spring 2016 Syllabus - Gankofskie

DIE-3310-Spring-2017-Syllabus-Gankofskie

DIE-3310-Spring-2018-Syllabus-Gankofskie

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.

DIE-4125-Fall-2014-Syllabus-Gankofskie

DIE4125-Fall-2015-Syllabus-Gankofskie

DIE 4125 Fall 2016 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-2014-Syllabus-Gankofskie

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

DIE 4125L Fall 2016 Syllabus - Gankofskie

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.

DIE4246-Spring-2014-Syllabus-Kauwell

DIE-4246-Spring-2015-Syllabus-Kauwell

DIE 4246 Spring 2016 Syllabus - Kauwell

DIE-4246-Spring-2017-Syllabus-Kauwell

DIE-4246-Spring-2018-Syllabus-AcostaDIE-4246-Spring-2018-Syllabus-Acosta

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-2014-Syllabus-Kowalewska

DIE-4436-Spring-2015-Syllabus-Acosta

DIE-4436-Spring-2017-Syllabus-Acosta

DIE-4436-Spring-2018-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.

FOS 2001 Fall 2015 Syllabus - Kowalewska

FOS 2001 Spring 2016 Syllabus - Kowalewska

FOS 2001 Summer B 2016 Syllabus Kowalewska

FOS 2001 Fall 2016 Syllabus - Kowalewska

FOS2001-Spring-2017-Syllabus-Kowalewska‌

FOS2001-Summer-2017-Syllabus-Kowalewska

FOS-2001-Spring-2018-Syllabus-Odabasi

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.

FOS 3042 Spring 2016 Syllabus - Odabasi

FOS 3042 Summer A 2016 Syllabus Odabasi

FOS 3042 Fall 2016 Syllabus - Odabasi

‌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

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

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.

FOS-4222-Spring-2015-Syllabus-Wright

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

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

FOS-4222-5225C-Spring-2018-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 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-2014-Syllabus-Stokes

FOS-4310L-Spring-2015-Syllabus-Stokes

FOS 4310L Spring 2016 Syllabus - Stokes

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

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

‌

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-2015-Syllabus-Sarnoski

FOS 4311 Spring 2016 Syllabus - Sarnoski

FOS-4311-Spring-2017-Syllabus-Sarnoski

FOS-4311-Spring-2018-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

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

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

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 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

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 4936 Cereal Science and Technology
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 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

‌

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-2015-Syllabus-Kowalewska

HUN-2201-Spring-2017-Syllabus-Acosta

HUN-2201-Spring 2018-Syllabus-Aydemir

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-2015-Syllabus-Henken

HUN-3403-Fall-2015-Syllabus-Henken

HUN 3403 Spring 2016 Syllabus - Henken

HUN 3403 Fall 2016 Syllabus - Henken

HUN3403-spring 2017-syllabus-Henken

HUN-3403-Spring-2018-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.

HUN-4221-Spring-2014-Syllabus-Knutson

HUN-4221-Fall-2014-Syllabus-Shelnutt

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

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-2014-Syllabus-Dahl

HUN-4445-Fall-2014-Syllabus-Acosta; HUN-4445-Fall-2014-Syllabus-Dahl

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 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-2014-Syllabus-Mathews; HUN4446-Spring-2014-Syllabus-Kauwell

HUN-4446-Fall-2014-Syllabus-Mathews

HUN-4446-Spring-2015-Syllabus-Kauwell; HUN-4446-Spring-2015-Syllabus-Mathews

HUN-4446-Fall-2015-Syllabus-Mathews

HUN 4446 Spring 2016 Syllabus - Kauwell

HUN-4446-Spring-2017-Syllabus-Kauwell

HUN-4446-Spring-2018-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

HUN4813C-Spring-2017-Syllabus-da-Silva

HUN-4813C-Spring-2018-Syllabus-daSilva

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

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