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Course Criteria
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3.00 Credits
Examination of the hazard analysis and critical control point (HAACP) principles; microbiological and process overviews; generic HACCP models, good manufacturing practices; monitoring of critical control points, process control and implementation. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Types of packaging materials and equipment. Food-package interaction. Package testing to ensure safety. Special design considerations. Recycling of package materials. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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1.00 - 20.00 Credits
1. 000 TO 20.000 Credit Hours 1. 000 TO 20.000 Other hours Levels: Graduate Schedule Types: Independent Study/Research College of Science & Letters College Biological, Chem & Phys Sci Department
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1.00 Credits
Students attend seminars offered during the semester. Each student is also required to give a 30 minute presentation on a topic of his/her interest or a research project on which she/he has worked. (Credit: 1 Hour) 1. 000 Credit Hours 1. 000 Other hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Seminar College of Science & Letters College Biological, Chem & Phys Sci Department
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6.00 Credits
Advanced projects involving analysis of food safety processing, packaging and biotechnology systems. (Credit: 1-6 hours). 1. 000 TO 6.000 Credit Hours 1. 000 TO 6.000 Other hours Levels: Graduate Schedule Types: Independent Study/Research College of Science & Letters College Biological, Chem & Phys Sci Department
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4.00 Credits
Independent study focusing on current problems, issues of professional relevance. Topics selected from food process engineering, food safety, packaging, biotechnology. Repeatable to a maximum of four credit hours. (Credit: 1-6 ) 1. 000 TO 6.000 Credit Hours 1. 000 TO 6.000 Other hours Levels: Graduate Schedule Types: Independent Study/Research College of Science & Letters College Biological, Chem & Phys Sci Department
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1.00 Credits
1. 000 Credit Hours 1. 000 Other hours Levels: Graduate Schedule Types: Seminar Armour College of Engineering College Chemical Biological Engrg Department
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2.00 Credits
Methodologies for designing and developing food products, assessment of alternatives for low-fat, low-calorie food product alternatives, substitute ingredients, market evaluation, process modification. Development of prototypes, process optimization and evaluating consumer acceptance. Impact of microbiology, sanitation and nutrition on product development. 2. 000 Credit Hours 2. 000 Lecture hours Levels: Graduate Doctoral, Graduate Schedule Types: Accelerated Course College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Development of Greek and Roman civilization; beginnings of Christianity; Europe in the Middle Ages; feudalism and manorialism; organization of the Church; the Crusades; medieval intellectual life; the Renaissance. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Undergraduate Schedule Types: Lecture College of Science & Letters College Humanities Department Course Attributes: Communications Requirement, Humanities Requirement
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3.00 Credits
Protestant Reformation; the Scientific Revolution; Age of Louis XIV; Enlightenment; the Age of Democratic Revolution; Industrial Revolution; Nationalism and Imperialism; World War I; Communism and Fascism; World War II and after. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Undergraduate Schedule Types: Lecture College of Science & Letters College Humanities Department Course Attributes: Communications Requirement, Humanities Requirement
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