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ANTH 3514: European Prehistory
3.00 Credits
University of Connecticut-Avery Point
(209) Either semester. Three credits. Interdisciplinary survey of the archaeological, biological, cultural, and behavioral evolution of prehistoric humans and their societies across Europe and portions of western Asia.
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ANTH 3514 - European Prehistory
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ANTH 3521W: Seminar in Archaeology
3.00 Credits
University of Connecticut-Avery Point
(294W) Either semester. Three credits. Prerequisite: ANTH 2501; ENGL 1010 or 1011 or 3800. Consent of instructor required. Historical development of archaeology and theoretical controversies, past and present, that shape the field.
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ANTH 3521W - Seminar in Archaeology
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ANTH 3522W: Ecological Anthropology Seminar
3.00 Credits
University of Connecticut-Avery Point
(292W) Either semester. Three credits. Prerequisite: ENGL 1010 or 1011 or 3800. Interdisciplinary study of the ecology of humans, integrating ecological and anthropological theory with archaeological, historical, and contemporary case-studies.
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ANTH 3522W - Ecological Anthropology Seminar
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ANTH 3523: The Origins of Agriculture
3.00 Credits
University of Connecticut-Avery Point
(287) Either semester. Three credits. The origins and spread of agriculture worldwide. Economic, social and ideological ramifications of the agricultural transition. Processes of plant and animal domestication.
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ANTH 3523 - The Origins of Agriculture
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ANTH 3693: Foreign Studies in Animal Science
1.00 - 15.00 Credits
University of Connecticut-Avery Point
(293) Either semester. Variable credits, 1-15. Hours by arrangement. May be repeated for credit. Open only by instructor consent. Variable topics.
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ANTH 3693 - Foreign Studies in Animal Science
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ANTH 3701: Lithic Technology
3.00 Credits
University of Connecticut-Avery Point
(267) Either semester. Three credits. The properties of stone tools - the primary evidence of human behavior for humanity's first 2.5 million years - and the processes of their manufacture. Analysis of prehistoric tools and tool replication.
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ANTH 3701 - Lithic Technology
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ANTH 3702: Human Osteology
3.00 Credits
University of Connecticut-Avery Point
(266) Either semester. Three credits. Recommended preparation: ANTH 2502. Human skeletal anatomy from an evolutionary and functional perspective. Identification and interpretation of bones of the human skeleton, methods for aging, sexing, and identifying pathologies.
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ANTH 3702 - Human Osteology
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ANTH 4341: Food Microbiology and Safety
3.00 Credits
University of Connecticut-Avery Point
(224) Second semester. Three credits. Prerequisite: BIOL 1107; open to juniors or higher. A one semester course in organic chemistry is recommended. Venkitanarayanan Current topics in food safety will be discussed, with special emphasis on microbial and chemical contamination of food. Specific topics including the safety of natural versus synthetic chemicals, food additives, irradiation and other practices, basic microbiology and toxicology, current regulatory practices and risk assessment will also be included. The Hazard Analysis Critical Control Points (HACCP) approach to food safety will be discussed.
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ANTH 4341 - Food Microbiology and Safety
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ANTH 4457: Methods of Equitation Instruction
2.00 Credits
University of Connecticut-Avery Point
(237) Second semester. Two credits. One class period and one 2-hour laboratory or discussion period. Taught concurrently with SAAS 257. Consent of instructor required. Intermediate II or above riding experience required. Rademacher The techniques and procedures of teaching equitation including the theories of riding and teaching methods. Practice teaching will be required under the supervision of the instructor.
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ANTH 4457 - Methods of Equitation Instruction
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ANTH 4642: Food Microbiology Laboratory
1.00 Credits
University of Connecticut-Avery Point
(227) Second semester. Even numbered years. One credit. One three-hour laboratory session. Prerequisite: Open to juniors or higher. Recommended preparation: MCB 2610. Venkitanarayanan An introductory laboratory course in sampling of foods for microbiological analysis, enumeration of microorganisms in foods, and isolation and identification of major foodborne pathogens from foods.
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ANTH 4642 - Food Microbiology Laboratory
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