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FS 555: Exercise Nutrition
3.00 Credits
North Carolina State University
Metabolism of macro- and micronutrients as affected by exercise and physical activity. Effects of dietary patterns, specific foods, dietary supplements and ergogenic aids on sports performance. Reading and discussion of current literature and individual or group projects.
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FS 555 - Exercise Nutrition
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FS 557: Nutraceuticals and Functional Fooods
3.00 Credits
North Carolina State University
This course evaluates the weight of evidence from peer-reviewed scientific literature relating food bioactives, whole foods, and diets to disease prevention, athletic performance, and cognitive development/enhancement. Data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims. Key concepts include dose-response, signal transduction, and the use of advanced technologies such as genomics, proteomics and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication.
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FS 557 - Nutraceuticals and Functional Fooods
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FS 562: Postharvest Physiology
3.00 Credits
North Carolina State University
Pre- and post-harvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve quality and extend storage life of crops.
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FS 562 - Postharvest Physiology
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FS 567: Sensory Analysis of Foods
3.00 Credits
North Carolina State University
Techniques of sensory analysis and data interpretation, a crucial aspect of food science research and marketing both at the academic and industrial levels. Fundamental and applied aspects of sensory analysis of foods, including human senses, descriptive analysis, scaling, consumer testing and sensory-instrumental relationships.
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FS 567 - Sensory Analysis of Foods
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FS 580: Professional Development and Ethics in Food Safety
1.00 Credits
North Carolina State University
Professional development and thics related to food safety. Foof safety communications to lay-audiences and the media; the ethical frontier between science/policy and science/profit. Planned student and faculty presentations as well as guest lectures on current topical issues.
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FS 580 - Professional Development and Ethics in Food Safety
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FS 591: Special Problems In Food Science
1.00 - 6.00 Credits
North Carolina State University
Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.
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FS 591 - Special Problems In Food Science
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FS 592: Special Research Projects in Food Science
1.00 - 3.00 Credits
North Carolina State University
No course description available.
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FS 592 - Special Research Projects in Food Science
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FS 620: Special Problems In Food Science
1.00 - 6.00 Credits
North Carolina State University
Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.
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FS 620 - Special Problems In Food Science
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FS 623: Special Research Problems In Food Science
1.00 - 3.00 Credits
North Carolina State University
Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.
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FS 623 - Special Research Problems In Food Science
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FS 685: Master's Supervised Teaching
1.00 - 3.00 Credits
North Carolina State University
Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment.
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FS 685 - Master's Supervised Teaching
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