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FOR 781: Special Problems in Forestry
1.00 - 3.00 Credits
University of Kentucky
Advanced study of selected problem areas in forestry. May be repeated for a total of six credits; any combination of FOR 781 and FOR 791 cannot exceed six credits. Prereq: Consent of graduate adviser.
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FOR 791: Research in Forestry
1.00 - 3.00 Credits
University of Kentucky
Involves original research in selected areas of interest in forestry. May be repeated for a total of six credits; any combination of FOR 781 and FOR 791 cannot exceed six credits. Prereq: Consent of graduate adviser.
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FOR 791 - Research in Forestry
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FP 825: Second- Year Elective, Family Practice
1.00 - 4.00 Credits
University of Kentucky
With the advice and approval of his or her faculty adviser, the second-year student may choose approved electives offered by the Department of Family Practice. The intent is to provide the student an opportunity for exploration and study in an area which supplements and/or complements required course work in the second-year curriculum. Pass-fail only. Prereq: Admission to second-year medical curriculum and approval of adviser.
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FP 825 - Second- Year Elective, Family Practice
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FP 850-899: Fourth- Year Elective For Medical Students
1.00 - 6.00 Credits
University of Kentucky
With the advice and approval of the faculty adviser and the Student Progress and Promotions Committee, the fourth-year student may choose approved electives offered by the various departments in the College of Medicine. The intent is to provide the student an opportunity to develop his fund of knowledge and clinical competence. Prereq: Admission to the fourth year, College of Medicine and/or permission of the Student Progress and Promotions Committee.
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FP 850-899 - Fourth- Year Elective For Medical Students
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FSC 107: Introduction to Food Science
3.00 Credits
University of Kentucky
A general basic food science course that deals with world food needs and available food supplies, types of food and nutritive values and use, food processing technology and distribution methods.
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FSC 107 - Introduction to Food Science
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FSC 304: Animal Derived Foods
5.00 Credits
University of Kentucky
Principles of red meat, poultry, fish and dairy processing; physical and chemical composition and nutritive values of meat, dairy and egg products; structure and identification of muscle; inspection, grading, formulation, processing and preservation methods; organoleptic properties and consumer acceptance of processed meat, dairy and egg products. Lecture, three hours; laboratory, four hours per week. Prereq: GEN 106 or GEN 107.
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FSC 304 - Animal Derived Foods
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FSC 306: Introduction to Food Processing
4.00 Credits
University of Kentucky
Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradors. Physico-chemical changes in osmotic pressure, vapor pressure, pH surface tension, viscosity, emulsification and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Prereq: CHE 105, CHE 107, CHE 236.
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FSC 395: Special Problem in Animal Science/ Food Science
1.00 - 4.00 Credits
University of Kentucky
Independent study in animal and food science under the supervision of a faculty member. May be repeated for a maximum of eight credits. Prereq: Consent of appropriate instructor. (Same as ASC 395.)
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FSC 395 - Special Problem in Animal Science/ Food Science
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FSC 399: Experiential Learning in Animal Sciences/ Food Science
1.00 - 6.00 Credits
University of Kentucky
A field-based learning experience in animal sciences and food science under the supervision of a faculty member. May be repeated for a maximum of six credits as an elective on a pass/fail basis. Prereq: Consent of instructor and department chairperson and completion of a departmental learning contract before registration. (Same as ASC 399.)
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FSC 399 - Experiential Learning in Animal Sciences/ Food Science
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FSC 434G: Food Chemistry
4.00 Credits
University of Kentucky
Chemical and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food processing and food preservation. Lecture, three hours; laboratory, two hours. Prereq: BCH 401G or consent of instructor.
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FSC 434G - Food Chemistry
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