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Course Criteria
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3.00 Credits
1st Semester. Lect. 3, 3 credits. Introduction to wildlife and conservation issues; relationships between humans and nature; exploration of current threats of species and habitats and novel solutions to these threats. Same as EVSC 0505, PLSS 0505.
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3.00 Credits
2nd Semester. Lect. 3, 3 credits. This course focuses on wildlife values and provides a historical and contemporary human dimensions context for Wildlife Management. A presentation of concepts needed to set policies and establish a framework for decision making through a human dimensions approach to wildlife will be discussed. Same as PLSS 0509.
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1.00 - 3.00 Credits
1st and 2nd Semesters. 1-3 credits. Special studies for advanced undergraduate and graduate students in wildlife ecology and management.
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2.00 - 3.00 Credits
1st Semester. Lect. 2, Lab 3, 2 credits. Same as Animal and Poultry Science 100. World Food and Fiber Production-A survey of methodologies and cultures. It is an introductory course designed to make the student aware of the inter-relationships between people and their environments. The characteristics and use of personal computers are presented as a necessary tool to assist students in generating reports and maintain information. All Food and Nutritional Science majors are required to take.
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3.00 Credits
1st Semester, Lect. 3, 3 credits. An overview of basic scientific principles involved in food science as related to the food industry. A study of food components, their functionalities in food processing, principles, technologies and emerging technologies involved in food processing. preservation, food safety and nutrition are presented. Quality aspects of specific food and food products will also be discussed. Prerequisite: CHEM 232; BIOL 101, 102; MATH 108.
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3.00 Credits
2nd Semester Lect. 2, Lab 3, 3 credits. Physical, chemical, microbiological and histological, characteristics of meats. Processes affecting meat quality and methods of analysis. Prerequisites: PHYS 0301; CHEM 0320.
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2.00 Credits
1st Semester. Lect. 2, 2 credits. A lecture course designed to teach students current theory and analytical techniques including sensory evaluation that may be employed for conducting research in food science, nutrition and agriculture. Additionally, the course demonstrates to the student current analytical techniques used in the area of food, nutrition, and agriculture. Students will have the opportunity to execute the experiments in FOSC 506. Prerequisites: CHEM 0320 or CHEM 0360 and 0561.
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2.00 - 4.00 Credits
1st Semester. Lab 4, 2 credits. A laboratory course for FOSC 0505 designed to develop skills and techniques used in food and nutritional science research. Current analytical methods employed focus on food, nutrition and agriculture. Pre-corequisites: FOSC 0505; CHEM 0320 or CHEM 0360 and 0561.
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4.00 Credits
2nd Semester. Lect. 2, Lab 4, 4 credits. The microbiological study of foods and food products is covered. The relationship of microorganisms to food processing, preservation, spoilage and diseases associated with food borne pathogens; microbiological examination of foods; public health and sanitation microbiology. Prerequisite: BIOL 0301 or equivalent.
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4.00 Credits
2nd Semester. Lect. 4, 4 credits. Chemistry of macro- and micro-elements in various foods, fruits, vegetables, cereals, meats and dairy products; changes of nutrients during storage and processing; and application of this knowledge to quality and product development in the food industry. Prerequisites: FOSC 0301 or CHEM 0320; PHYS 0301; MATH 0207.
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