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Course Criteria
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4.00 Credits
Application of knowledge and competencies in supervised practice on food service management programs. 320 hours of supervised practice. Pre-requisites: HMT 311, HMEC 421 and HMEC 425.
Prerequisite:
(HTM 311 AND HMEC 421 AND HMEC 425)
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2.00 Credits
Supervised practice in approved, student chosen facility of dietetic practice. 80 hours of supervised practice. Pre-requisite: HMEC 490, HMEC 491 and HMEC 492.
Prerequisite:
(HMEC 490 AND HMEC 491 AND HMEC 492)
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4.00 - 6.00 Credits
Application of knowledge and competencies in supervised practice in Clinical nutrition. 500 hours of supervised practice. Pre-requisites: HTM 311, HMEC 421 and HMEC 425.
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3.00 Credits
This course provides an in-depth review of the fundamental concepts in food science including food chemistry, food microbiology and safety, food processing and engineering, nutrition, sensory evaluation, and food product development. Students would develop the skills needed to analyze the composition, chemical and physical properties of food in the laboratory. Two (2) hours of lecture and one (1) hour of lab.Credit, three hours.
Prerequisite:
(HMEC 250 AND CHEM 403)
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3.00 Credits
Basic concepts, investigation tools and fundemental issues of biotechnology; with emphasis on molecular biology technologies in food production and food safety. The course provides students basic lab protocols such as DNA and RNS extraction, PCR and RT_PCR procedure, gene cloning, gene mapping, fingerprinting, quality testing of DNA & RNA, gel electrophoresis, and gel documentation using imaging systems. One hour lecture and two hour lab work per week.
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3.00 Credits
This course covers the chemistry, physical properties, and structural analysis of carbohydrate, protein and lipids and their industrial applications. The functional values of carbohydrates, proteins and lipids and how they affect food attributes are studied. The course also covers properties of enzymes and how they are linked to the physical and biochemical reactions that influence food product quality, and how the affet organoleptic, sensory, shelf-life and quality of foods. Credit, three hours.
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3.00 Credits
The course integrates principles of food chemistry including nutrition, food biotechnology, characteristics of raw food materials, principles of food preservation including low and high temperatures, pH, salinity, water activity, Principles of food processing techniques, such as freeze drying, high pressure, aseptic processing, extrusion, packaging materials and methods, cleaning and sanitation, water and waste management. Three (3) hours of lecture.Credit, three hours.
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3.00 Credits
Overview of promotion practices in the apparel design, product development, manufacturing, and retail merchandising environment, including promotion planning and budgeting, special event organization, advertising, public relations, publicity, fashion show production, and visual merchandising.Credit, three hours
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3.00 Credits
The course deals with the identification, enumeration, and characterization of pathogenic and spoilage microorganisms associated with foods and food processing. Beneficial microorganisms in food systems will be discussed. Influence of the food system on the growth and survival of microorganisms and control of microorganisms will be studied. The course introduces techniques for detecting and quantifying microorganisms in foods. Application of colony counts, most probable numbers, immunoassays, and molecular techniques is used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized. The course provides students with standard techniques used in microbial analysis of foods and the major groups of organisms associated with food safety and spoilage problems, and food production. Two (2) hours of lecture and one (1) hours of lab.Credit, three hours.
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3.00 Credits
Interdisciplinary examination of eating disorders in young adults within the social and family context. Body image, self-esteem, cultural context, appropriate exercise and nutrition, human development, family science theory, family stress, child abuse, and interventions. Issues related to prevention, intervention, and genetics/physiology.Credit, three hours
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