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ETHN 487: Community-Based Research and Evaluation
3.00 Credits
University of Nebraska-Lincoln
(3 cr) Prereq: ANTH 212. For course description, see ANTH 486/886.
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ETHN 487 - Community-Based Research and Evaluation
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ETHN 497: Experiential Learning in Ethnic Studies II
3.00 Credits
University of Nebraska-Lincoln
Ind. Prereq: Junior standing. Pass/No Pass only. Prior arrangement with faculty member. Non-classroom experience that has relevance to Ethnic Studies.
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ETHN 497 - Experiential Learning in Ethnic Studies II
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ETHN 498: Special Topics
3.00 - 4.00 Credits
University of Nebraska-Lincoln
Prereq: Permission.
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ETHN 498 - Special Topics
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ETHN 499: Independent Study in Ethnic Studies
3.00 Credits
University of Nebraska-Lincoln
Ind. Prereq: Junior standing. Prior arrangement with faculty member. Ethnic Studies research or readings.
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ETHN 499 - Independent Study in Ethnic Studies
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FDST 101: Introductory Food Science
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 2. Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.
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FDST 101 - Introductory Food Science
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FDST 107: Introduction to the Companion Animal Food Industry
1.00 Credits
University of Nebraska-Lincoln
(ASCI 107) (1 cr I) Lec 1. The companion animal food industry, products, processes, and career opportunities.
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FDST 107 - Introduction to the Companion Animal Food Industry
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FDST 131: The Science of Food
3.00 Credits
University of Nebraska-Lincoln
(3 cr) Lec 3. General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).
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FDST 131 - The Science of Food
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FDST 131L: The Science of Food Lab
1.00 Credits
University of Nebraska-Lincoln
Lab 3. Prereq: FDST 131 or parallel. Introduction to laboratory techniques: food chemistry, food biochemistry, food analysis, food safety microbiology, and food fermentation.
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FDST 131L - The Science of Food Lab
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FDST 132: Practical Applications in Food Science
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 3. Prereq: Food science and technology major or permission. Food processing, preservation, nutrition, safety, quality, marketing, and related topics. Food processing procedures and equipment. Microbiological and chemical procedures.
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FDST 132 - Practical Applications in Food Science
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FDST 203: Food Composition
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: FDST 101 or 132 or permission. Understanding the role of composition in flavor, color, functional and nutritional properties of foods. The effect of food processing on composition. Food additives as they affect flavor, functional and nutritional attributes of processed foods.
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FDST 203 - Food Composition
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