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FREN 420: [T] French Culture Through Wine
3.00 Credits
Washington State University
French societal and cultural heritage through the geography, history, production, legislation, and consumption of wine. Taught in English.
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FREN 420 - [T] French Culture Through Wine
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Fren 430: [T] Topics in French/Francophone Literature in Translation
3.00 Credits
Washington State University
Prereq one Tier 1 course; three Tier II literature or humanities courses. Taught in English. In-depth reading and discussion of a select group of French literary works of a particular theme, genre, or author.
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Fren 430 - [T] Topics in French/Francophone Literature in Translation
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Fren 450: [M] Seminar in French Studies - Themes
3.00 Credits
Washington State University
May be repeated for credit; cumulative maximum 6 hours. Prereq two Fren 300-level courses excluding Fren 305. Seminar on important themes in French studies. Taught in French.
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Fren 450 - [M] Seminar in French Studies - Themes
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Fren 499: Special Problems
1.00 - 4.00 Credits
Washington State University
May be repeated for credit. S, F grading.
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Fren 499 - Special Problems
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FS 110: Introduction to Food Science
3.00 Credits
Washington State University
Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; world food issues. Field trip required. Cooperative course taught jointly by WSU and UI (FS 110).
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FS 110 - Introduction to Food Science
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FS 220: Food Safety and Quality
3.00 Credits
Washington State University
Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. Cooperative course taught jointly by WSU and UI (FS 220).
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FS 220 - Food Safety and Quality
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FS 303: [M] Food Processing
3.00 Credits
Washington State University
Prereq Chem 345; FS 110; FS 220; rec MBioS 305; MBioS 306. Specialized techniques, concepts and practices of food processing. Field trip required. Cooperative course taught jointly by WSU and UI (FS 303).
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FS 303 - [M] Food Processing
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FS 304: Cereal Products
2.00 Credits
Washington State University
Prereq Chem 345. Technical principles related to the production and commercial processing of legume and cereal foods. Field trip required. Cooperative course taught jointly by WSU and UI (FS 304).
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FS 304 - Cereal Products
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FS 401: Topics in Food Science
1.00 - 3.00 Credits
Washington State University
May be repeated for credit; cumulative maximum 6 hours. Selected topics in food science.
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FS 401 - Topics in Food Science
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FS 406: Evaluation of Dairy Products I
1.00 Credits
Washington State University
Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FS 406 and 506. Cooperative course taught jointly by WSU and UI (FS 406).
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FS 406 - Evaluation of Dairy Products I
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