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FSCI 403 (603): Experimental Study of Food
3.00 Credits
The University of Tennessee-Martin
Applications of experimental method to food materials. Evaluation of food products by objective measurements and sensory assessments. One one-hour lecture and two two-hour labs. Prereq: FSCI 332, CHEM 310, CHEM 319L, or equivalent.
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FSCI 701: Advanced Food Science
3.00 Credits
The University of Tennessee-Martin
Applications of research methods to individual problems. Prereq: FSCI 403 or equivalent.
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FSCI 701 - Advanced Food Science
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FSCI 704: Developments in Food Science
3.00 Credits
The University of Tennessee-Martin
Emphasis on function of food components, safety and utility in food product development.
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FSCI 704 - Developments in Food Science
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FSMG 203: Orientation to Food Service Systems
3.00 Credits
The University of Tennessee-Martin
Identifying types of establishments, service and career opportunities. Field trips and lab experience. Two one-hour lectures and one three-hour lab.
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FSMG 312: Quantity Food Management
3.00 Credits
The University of Tennessee-Martin
Principles of food materials handling and menu planning for volume feeding. Lab experience in quantity food procurement, preparation, service, personnel management and sanitation. One one-hour lecture and two two-hour labs. Prereq: FSMG 203 or instructor's approval.
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FSMG 410: Food Service Systems
3.00 Credits
The University of Tennessee-Martin
Synthesis of administrative functions in organizing and managing food service systems; emphasis on identifying resources to meet the needs of the system and on 357 means for providing quality assurance in food and nutrition services. Prereq/Coreq: FSMG 312 or instructor's approval.
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FSMG 410 - Food Service Systems
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FSMG 413 (613): Food Systems Design
3.00 Credits
The University of Tennessee-Martin
Principles of design for physical facilities of food service systems based on needs of the systems. Layout and equipment specifications according to economic and technical requirements. Prereq: FSMG 312 or instructor's approval.
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FSMG 413 (613) - Food Systems Design
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FSMG 415: Standards of Professional Practice
2.00 Credits
The University of Tennessee-Martin
The dietetics profession and the development of practitioners. Laws, regulations and other factors affecting dietetics practice. Taken during semester when FCS 487 and 497 Supervised Field Experience in Dietetics are scheduled. Prereq: Senior Standing and 2.50 GPA.
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FSMG 711: Administration of Food and Nutrition Services
3.00 Credits
The University of Tennessee-Martin
Organization and direction of systems which provide food and nutrition services to consumers as individuals and groups.
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FSMG 713: Financial Management of Food Systems
3.00 Credits
The University of Tennessee-Martin
Collection and analysis of data for maintaining control of assets in various food systems.
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FSMG 713 - Financial Management of Food Systems
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