|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Designed to help the food scientist solve typical sensory problems occurring in the food industry by using simple difference and scaling test designs; select appropriate panelists for specific sensory tests; and conduct such tests, analyze, interpret the results and write a report. 3 lectures, 1 laboratory. Prerequisite: STAT 218; FSN 125 or FSN 230.
-
4.00 Credits
Nutrition issues in the middle and later years. Changes in organ systems, nutrient needs, functional status, and food preferences as adults age. Nutrition and chronic disease. Nutritional assessment and screening. Nutrition-related health care and social services. 4 lectures. Prerequisite: FSN 210; junior standing.
-
4.00 Credits
Overview of the science and technology used to produce the foods consumed on a daily basis. Food science, biotechnology, food law, processing, preservation, ingredient functionality, package label information, and food safety information. 3 lectures, 1 activity. Prerequisite: Completion of GE Area B, and junior standing.
-
4.00 Credits
Principles involved in the choice, purchase, and preparation of foods in a variety of settings. Application of culinary management principles in the use of time, energy and money. Planning, preparing, and serving meals with emphasis on nutritional, aesthetic, economic and cultural aspects of food. 3 lectures, 1 laboratory. Prerequisite: FSN 121, FSN 210, sophomore standing.
-
4.00 Credits
Blend of French language, culture, food preparation techniques, and basic food chemistry and nutrition. Total immersion in language and cooking: preparation of French food while interacting in French with classmates and instructors in lectures, discussion, and laboratory. 3 lectures, 1 laboratory. Prerequisite: FR 103 or consent of instructor.
-
3.00 Credits
Application of statistical methods in quality control programs and evaluation of design and production in the food industry. Emphasis on role of statistical quality control in total quality management. Computer software will be utilized in statistical quality control processes. 3 lectures. Prerequi-site: STAT 218 for Food Science majors and FSN 230 for non-majors.
-
4.00 Credits
Metabolism of carbohydrates, fats and proteins as it applies to human nutrition. Integration of metabolic pathways. 4 lectures. Prerequisite: FSN 210, CHEM 313/371, BIO 111/161, junior standing. Changed effective Fall 2008.
-
4.00 Credits
Continuation of FSN 328. Biochemical, molecular, and physiological functions of vitamins and minerals and their interaction with other nutrients. 3 lectures, 1 laboratory. Prerequisite: FSN 328. Changed effective Fall 2008.
-
4.00 Credits
Introduction to principles of food engineering and basic calculations needed for food plant operations. Unit conversions, material balance, heat balance, steam heating, psychrometry, vacuum and pressure. Field trip may be required. 3 lectures, 1 laboratory. Prerequisite: FSN 125, MATH 118 or equivalent, and PHYS 104; or consent of instructor.
-
3.00 Credits
Function of food packaging in food processing and preservation. Packaging materials and forms. Regulations and testing of food packaging material. Oral presentation required. 3 lectures. Prerequisite: FSN 125 and FSN 204.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|