|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Prerequisites, FSN 200, CHEM 150, BIOL 211. Designed to provide an in-depth view of nutrition, metabolism, and human performance. Ergogenic aids, blood doping, nutritional needs of the athlete are emphasized. The methodologies and current topics in nutrition and human performance are evaluated. Mechanisms of nutrition are presented to better understand the cause-and-effect relationships of human nutrition. Lecture. (Offered alternate years.) 3 credits.
-
3.00 Credits
Prerequisites, FSN 200, CHEM 150, BIOL 211. The human body has different nutrient requirements at different times during the life cycle and when in a disease state. Students explore the physiological changes, adaptations, and stresses that affect nutritional status and explain the influence of dietary practices in maximum growth, maintenance, and health. Nutrition counseling and diet analyses are included. Lecture. (Offered alternate years.) 3 credits.
-
3.00 Credits
An introductory course in the fundamentals of management and marketing designed for food science majors who have no academic background in these areas. The objectives include the accelerated learning of introductory management theory and a survey of basic marketing structures and functions as they apply to the food industry. Lecture. (Offered fall semester, alternate years.) 3 credits.
-
3.00 Credits
Prerequisites, FSN 120, CHEM 330. Students study the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, flavor, and nutritional characteristics of foods. Lecture. (Offered alternate years.) 3 credits.
-
1.00 Credits
Corequisite, FSN 401. A laboratory study of the chemistry of proteins, lipids, enzymes, carbohydrates, etc. as they relate to the composition, preservation, processing, stability, flavor, and nutritional characteristics of food. Laboratory. (Offered alternate years.) 1 credit.
-
3.00 Credits
Prerequisite, FSN 120 or consent of instructor. An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling, and marketing of food products. Lecture. (Offered alternate years.) 3 credits.
-
3.00 Credits
Prerequisite, FSN 120, or consent of instructor. Students apply physical, chemical, microbiological, organoleptic, and statistical methods to the evaluation of critical properties (e.g., color, flavor, texture, nutrients, stability, and safety) of ingredients and commercial food products. Lecture. (Offered alternate years.) 3 credits.
-
4.00 Credits
Recommended, CHEM 310 or FSN 401. Designed to acquaint the students with the principles and application of physical and chemical methods for the separation, characterization, and quantitative analysis of food constituents. (Offered every third semester.) 4 credits.
-
3.00 Credits
Prerequisite, PHYS 107, or consent of instructor. A study of microbiology and biochemistry of food spoilage, engineering techniques of food processing and preservation, and food plant sanitation; representative methods of food processing and preservation. Lecture, laboratory. (Offered spring semester, alternate years.) 4 credits.
-
3.00 Credits
Prerequisite, BIOL 417. A study of the microorganisms specifically related to the fermentation, preservation, stability, safety, and flavor of foods. Lecture, laboratory. (Offered alternate years.) 4 credits.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|