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FNH 4333: Food Law
0.00 - 4.00 Credits
Mississippi State University
(Prerequisite: Consent of instructor). Two hours lecture. Two hours laboratory. Role of law, mandatory and optional food regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, nutrition and security.
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FNH 4353: Nutrition/ Life Cycle
0.00 - 4.00 Credits
Mississippi State University
(Prerequisite: BIO 4253/6253 or consent of instructor). Three hours lecture. Study of interrelationships of physiological, biochemical and sociological factors and nutrient needs of individuals and groups during the life cycle; infancy through the later years. (Same as HS 4353/6353 and NTR 6353).
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FNH 4373: Career Skills in FNH
0.00 - 4.00 Credits
Mississippi State University
Three hours lecture. Refinement of skills utilized in the delivery of food, nutrition, and health promotion careers. Emphasizes use of technology in development of activities for diverse settings.
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FNH 4393: Prevention of Disease
0.00 - 4.00 Credits
Mississippi State University
Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined.
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FNH 4414: Microbiology of Foods
0.00 - 4.00 Credits
Mississippi State University
(Prerequisite: BIO 3404).Two hours lecture. Four hours laboratory. Isolation and classification of the microorganisms associated with spoilage of commercial and domestic preserved foods. (Same as BIO 4414/6414).
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FNH 4513: Poultry Processing
0.00 - 4.00 Credits
Mississippi State University
Two hours lecture. Two hours laboratory. Operation and study of modern processing equipment; grading poultry and eggs; killing, dressing, eviscerating, and packaging poultry; studying methods of retail and wholesale marketing. (Same as PO 4513/6513).
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FNH 4553: Curr Issues Food Sci
0.00 - 4.00 Credits
Mississippi State University
Three hours lecture. Discussion of selected topics in the area of food science. Emphasis on topics published by the IFT's Expert Panel on Food Safety and Nutrition and the IFT Office of Scientific and Public Affairs.
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FNH 4563: Food Prods Eval
0.00 - 4.00 Credits
Mississippi State University
Basic principles and applications in food product measurements, including physical (viscosity, texture), chemical (ph, acidity), microbiological (bacteria, yeast), and sensory methods will be discussed. (This course is designed for certification programs and not for students enrolled in degree programs at MSU).
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FNH 4573: Food Eng Fund
0.00 - 4.00 Credits
Mississippi State University
(Prerequisites: MA 1713, PH 1123 or consent of instructor). Three hours lecture. Fundamentals of engineering as applied to food and agricultural products. Emphasis on units and dimensions, thermodynamics, mass and energy balances, fluid flow and heat transfer.
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FNH 4583: Food Preservation Tech
0.00 - 4.00 Credits
Mississippi State University
Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, perservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed.
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