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Course Criteria
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3.00 Credits
The course deals with all aspects of new food product development from concept to commercialization, including market screening; idea generation; prototype development; ingredient functionality and interactions; processing; packaging; safety and regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans. Two (2) hours lecture and one (1) hour lab a week.Prerequisites: HMEC 530 or consent of the Instructor.Credit, three hours.
Prerequisite:
HMEC 530
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3.00 Credits
Analysis and interpretation of research in family consumer sciences. Examination of qualitative and quantitative research methodologies. Emphasis is placed on theory development, research design, and data analysis.Credit, three hours
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3.00 Credits
The course provides and understanding of the relationship of environmental factors to occurrence, growth and survival of microorganisms in foods, Food Safety Epidemiology, HACCP, sanitation, food safety education, and risk assessment. Risk Management in the context of food safety is-the process of weighing policy alternatives to control risks as effectively as possible. Food Safety Epidemiology. Three (3) hours lecture a week.Prerequisites: HMEC 560.Credit, three hours.
Prerequisite:
HMEC 560
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3.00 Credits
Fundamentals of Food Policy examines policy issues pertaining to the production, processing, marketing, and consumption of food. The course specifically reviews policy issues relevant to food production, food safety, international trade, sustainability of agricultural resources, food consumption and demographic changes, effects of renewable energy on food security, biotechnology, water supply, biodiversity, and effects of urbanization on food choice, nutrition and health. This course will also introduce students to the inherent risks associated with the food suplly and the use of public policy (laws and regulations) and technology to reduce those risks. After taking this course, students should be able to develop innovative ideas on how to create a sustainable food system for the increasing world population.
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3.00 Credits
Supervised on-site, hands-on experience in the food industry or in governmental agencies that regulate food. Students will be full-time interns and are required to work a minimum of three (3) months during the Summer, Fall, or Spring Semester. An intern will be expected to prepare and present a written report at the end of the internship.Credit, three hours.
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1.00 - 6.00 Credits
A special problem course designed to provide research training in the area of the student's area of concentration and specification related to the needs of their research and thesis work.Credit, one to six hours.
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3.00 - 6.00 Credits
An in depth individualized investigation of a research problem conducted under close supervision of the thesis advisor. Includes training in experimental techniques, problem design, testing, data collection, data analysis, and preparation of thesis. University and departmental guidelines are to be followed in preparing and defending the thesis. It is expected that the research will be of sufficient quality to be published as a scholarly paper coauthored by the thesis advisor in an appropriate refereed journal.Credit, three to six hours.
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1.00 Credits
A seminar, meeting once per week with faculty and student presentations on their research and/or other relative scientific topics.Credit, one hour.
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1.00 - 3.00 Credits
Repeatable for maximum 3 hours credit, Critical evaluation of research literature, research paradigms, future research needs, and research design/methodology in FCSE. Development of research skills necessary to identify an appropriate thesis topic and prepare the prospectus.Credit, one hour
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1.00 - 6.00 Credits
Repeatable for maximum 6 hours credit. Thesis writing under the direction of the major professor. Non-traditional format: Independent research and thesis preparation.Credit, 3 hours
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