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Course Criteria
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3.00 Credits
Prerequisite(s): Any 200-level BIO Human survival is dependent upon plants because the vast majority of our basic resources for food, beverage, fuel, clothing, shelter, medicine, and decoration are derived from botanical sources. This course discusses basic plant structure and function as it relates to economically important products; agriculture from its earliest beginnings to promising plants of the future; and the importance of plant breeding, propagation, and conservation to modern economy. Examples of plants and plant products used around the world will be illustrated through the use of fresh material, purchased products, videos, slides, internet links, and visits to appropriate businesses. Each student will choose a botanical industry to visit and will prepare a "fact book" of relevant materials.
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3.00 Credits
New genetic technologies and the sequencing of the genomes of humans and other organisms have not only revolutionized the way science is done in biology, but have also spawned an avalanche of discoveries that affect important aspects of everyday life - health and health insurance, reproduction technologies and rights, prenatal diagnosis and eugenics, genetic screening and the emergence of personalized medicine, recombinant DNA and the cloning of whole organisms, DNA fingerprinting and forensics, genetic diseases and gene therapies, and even food production and a changing environment. This course introduces students to these new technologies, analyzes the scientific results of their use, and examines the many medical, social, legal, and ethical dilemmas they are creating. An equal emphasis is placed on teaching the basic principles of inheritance and modern genetics as on their practical application for understanding one's own characteristics, health, disease risk, and even behaviors.
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4.00 Credits
Introduces and develops the fundamental principles of chemistry. The impact of chemistry on the individual and on society is explored through the application of these scientific principles to the real world. Topics for consideration include nuclear energy, petroleum products, food and food additives, air and water pollution. Students complete written reports on their in-depth laboratory analyzes of consumer products and environmental samples.
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4.00 Credits
Provides a secure foundation of the principles of chemistry as they are applied to the study of consumer materials. To gain an understanding of the role of chemicals in consumer materials, students will investigate the composition and properties of selected consumer products. Of special interest and consideration are the potential toxicity of all chemicals, the basic nutritional value of food, the function of food additives, the role of pesticides in pest control, the positive and negative attributes of drugs, the composition of cosmetics, the carbon-based fuels, and the utility of household chemicals. Brand comparisons are conducted in the laboratory by exploring the ingredients and the properties of selected consumer products.
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4.00 Credits
Provides a secure foundation of the principles of chemistry as they are applied to environmental concerns. Students explore the impact of major air pollutants on our environment and examine the causes and the long-term adverse effects of greenhouse gas emissions, the depletion of the ozone layer, and the nuclear winter hypothesis. Major water pollutants are examined with special emphasis on the quality degradation of this vital natural resource. The eutrophicaton of water, thermal pollution, and the possible magnification up the food chain of various water pollutants is considered. The treatment and disposal of wastewater and of solid waste are presented as a challenge to existing technology. Laboratory analyses of student-supplied environmental samples and an environmental study of a local site will be undertaken.
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3.00 Credits
Prerequisite(s): Any 200-level BIO or CHM This course introduces students to the food groups, food supplements, food additives, nutrition labeling, and portion sizes though lecture and laboratory activities. The chemical structures of fats, carbohydrates, and proteins will be compared as well as theories of their health effects. In the lab students will compare the sugar or salt content of different products. These class results are incorporated into spreadsheets where they can be compared to each other and the recommended USDA values. This course allows students through personal food and activity journals to analyze their eating habits and exercise patterns. The goal is to create more informed consumers who can decide how to improve or maintain their health through understanding the basic science of the foods they eat. Terms such as "natural," "processed," "low fat," or "fat free" will be defined and some taste testing will be done. Students will select a topic for in depth exploration and present the project to the class.
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3.00 Credits
Prerequisite(s): Any 200-level BIO or CHM Describes the qualitative and quantitative chemistry of various consumer products, including automotive products, beverages, cosmetics, foods, pharmaceuticals and plastics. Discussions in the classroom and the use of modern and analytical instrumentation in the laboratory aid in the examination of advertising claims and in conducting brand comparisons. A major laboratory project on a consumer product is required. C I
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3.00 Credits
Prerequisite(s): CHM 220 Examines the contributions of chemistry to the technologies of the twentieth century. Investigates how basic raw materials are converted into marketable consumer products: e.g. polymers, structural materials and pharmaceuticals. New product development through scientific research is presented as part of the management and marketing decision processes. The importance of written reports, technical and trade literature, and the U.S. Patent System in scientific research and development is explored.
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1.50 Credits
Prerequisite(s): Any 200-level BIO or CHM Studies the composition, active ingredients, function, side effects and warnings associated with commercial pharmaceuticals and cosmetics. The history and the natural sources of many of the original ingredients will be examined. Illegal and non-approved drugs and cosmetic preparations will also be topics for discussion. Laboratory examination of selected drugs and cosmetics, consumer acceptance tests of cosmetics and both laboratory and library research reports are integral components of this course.
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3.00 Credits
Prerequisite(s): Any 200-level BIO or CHM Explores the two chemical senses - smell (odor) and taste - that are the major contributors to the flavor of foods and beverages. Odor is often an important attribute of consumer products, of air and water pollution, and of indoor air quality. The biology and chemistry of the two senses will be described. Psychophysical principles pertinent to sensory evaluation will be presented. A major portion of the course will be devoted to developing the student's ability to discern the quality and intensity dimensions of flavor and of odor through exposure to a variety of foods, beverages and consumer products. Methods of flavor measurement will be described with particular emphasis on descriptive analysis (flavor profile) method that can be used to systematically describe perceived flavor and odor sensations. Laboratory exercises on selected products will be undertaken. Each student will carry out a sensory evaluation project on a product of interest and report his/her findings.
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