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Course Criteria
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4.00 Credits
Rationale and history of food processing; organizing unit operations; maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction and screening, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods.
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4.00 Credits
Capstone course for graduate students to advance food science training by participating in a food product development team that simulates real-world operation and requires integrated knowledge in areas of general food science, food chemistry, food analysis, food microbiology and food processing.
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3.00 Credits
Explore mechanisms underlying development. Topics: gamete interactions, establishment of body plans, cell signaling and tissue interactions, morphogenetic pattern formation, developmental regulation of gene expression, molecular control of tissue specification and diversification, and the evolutionary comparison of developmental processes. Diseases resulting from developmental defects will be discussed. PREREQ: BISC401 and BISC403. RESTRICTIONS: Requires instructor approval.
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3.00 Credits
Advanced comparative study of digestion, absorption and metabolism of nutrients in terms of the needs of nonruminant animals. Application of principles to swine, poultry and equine nutrition.
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4.00 Credits
Composition of food materials, reaction mechanisms leading to deterioration; interaction of food components to form desirable and undesirable products, pigments, characterization of food polymers. Effect of physical and chemical factors on the structure and functionality of food.
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4.00 Credits
Theory and practice of food analysis. Determine the chemical composition and characteristics of food. Introduction to spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Examine food analytical methods and data from journal articles including official AOAC and AACC methods. Prepare scientific reports and presentations including a scientific poster.
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3.00 Credits
Introduction to virus functional characterization; including classification methods, replication strategies and pathogen-host interactions. Stresses current methods in the diagnosis and analysis of viruses associated with important animal diseases. PREREQ: BISC300.
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3.00 Credits
Comparative study of the immune response of domestic animals including dog, cat, horse, pig, chicken and others. General topics include otogeny of the immune system, reproductive immunity, neonatal immunity, immunodeficiences and autoimmunity. PREREQ: ANFS332 and BISC207. RESTRICTIONS: Offered in Fall of even-numbered years.
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4.00 Credits
The role and significance of microorganisms in foods with particular reference to food spoilage, preservation, fermentation, sanitation and poisoning. Current methodology used in the microbiological examination of foodstuffs. PREREQ: BISC300.
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4.00 Credits
Comparative Histopathology explores the light and electron microscopic structure of normal and diseased cells, tissues, and organ systems. Lectures will emphasize normal tissue and organ architecture, while correlating structure to function in health and disease. Associated laboratories will focus on tissue and lesion identification with an introduction to fundamental pathologic processes encountered in living tissues. PREREQ: BISC 208 or by permission of instructor. RESTRICTIONS: ANFS 140 (Functional Anatomy) or equivalent course is highly recommended.
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