Login
|
Register
|
Favorites (0)
Home
Search
Search
Search for Transfer Profiles
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
Current
Search for Colleges
Search for Open Education Resources
PA Bureau of CTE SOAR Programs
Current
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
FRE 415: Advanced Grammar And Composition
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisites: FRE 301 and FRE 302. Advanced topics of French grammar with work in French composition.
Share
FRE 415 - Advanced Grammar And Composition
Favorite
FRE 416: Advanced Conversation And Composition
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisites: FRE 301 and FRE 302. Advanced conversation dealing with contemporary French civilization and institutions. Recommended for secondary education majors.
Share
FRE 416 - Advanced Conversation And Composition
Favorite
FRE 417: Business French
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisites: FRE 301 and FRE 302. Study of the French business world to develop competence in French commercial language. Practice in translating and writing business communiqués.
Share
FRE 417 - Business French
Favorite
FRE 496: Seminar I
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: Permission of instructor. Topic chosen by instructor.
Share
FRE 496 - Seminar I
Favorite
FRE 497: Seminar II
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: Permission of instructor. Topic chosen by instructor.
Share
FRE 497 - Seminar II
Favorite
FST 310: Introduction to Food Technology
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: CHE 321 or NFS 200. Engineering principles relevant to food processing operations; units and dimensions used in process calculations, as well as physical properties of foods that are important in mass and energy balances; mass and energy balances reviewed for different types of food processing operations: batch and continuous, steady- and unsteady-state systems; transport phenomena: fluid flow, heat and mass transfer; analysis of food processing systems and use of basic engineering equations. Includes lectures, tutorials, and problem-solving exercises.
Share
FST 310 - Introduction to Food Technology
Favorite
FST 320: Plant Sanitation And Quality Control
3.00 Credits
Buffalo State SUNY
Prerequisite: NFS 200 and FST 370. Importance of sanitation practices in food industry including legal requirements for sanitation programs, modern sanitation practices in food processing facilities, and sanitation programs for specific food processes; cleaners and sanitizers used in food processing establishments; Hazard Analysis Critical Control Points (HACCP) and prevention of food-borne illness.
Share
FST 320 - Plant Sanitation And Quality Control
Favorite
FST 340: Food Analysis
3.00 Credits
Buffalo State SUNY
3, 1/4 Prerequisite: NFS 200. Principles of food analysis; basic analytical techniques and methods for physical, chemical, and biological properties and quantitative essays; instruments for analyses and evaluation of analytical data including analysis of ash, crude fat, protein, carbohydrates, vitamins, minerals, and other methods for pH and titratable acidity; application of enzymes in food analysis; key contemporary food analytical methods such as agricultural biotechnology and analysis of pesticide, mycotoxin, and drug residues in food.
Share
FST 340 - Food Analysis
Favorite
FST 370: Food Microbiology
3.00 Credits
Buffalo State SUNY
Prerequisite: BIO 210. General biology of microorganisms found in foods. Primary food microbiology course in the food technology curriculum for the food technology degree.
Share
FST 370 - Food Microbiology
Favorite
FST 420: Sensory Evaluation in Foods
3.00 Credits
Buffalo State SUNY
Prerequisite: NFS 200. The scientific discipline used to assess all qualities of a food item as perceived by human senses; the scientific basis of sensory evaluation and its link to product development; food tasting, color, texture, flavor, aroma, tactile response, and auditory response.
Share
FST 420 - Sensory Evaluation in Foods
Favorite
First
Previous
71
72
73
74
75
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.