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Course Criteria
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4.00 Credits
4 hrs. Study of early fetal development and differentiation of the gonads and secondary sex organs. Anatomy and physiology of male and female reproductive tracts, endocrinology of reproduction, fertilization, cleavage and implantation, pregnancy diagnosis and parturition, causes of reproductive failure, and the use of artificial insemination and embryo transfer to improve reproductive efficiency are addressed in this course. Prerequisite: Bio 103, Senior standing or Consent of Instructor ( Offered Spring)
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3.00 Credits
3 hrs. A course to provide students with an integrated understanding of basic principles in relation to storage, preservation and utilization of fruits, vegetables, and cereals. Experience is provided in developing appropriate information and applying it to the decision making process in food industry situations. Prerequisite: Senior standing ( Offered Spring)
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3.00 Credits
3 hrs. The study of the history of food law; steps in establishing food laws; food laws and regulation. Various agencies involved in enforcing food quality and product quality evaluation methods will be presented to set forth examples of producers', processors', consumers' and regulators' concerns in maintaining food quality levels. Prerequisite: Consent of instructor ( Offered Spring)
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4.00 Credits
4 hrs. An introduction to the fundamentals of biochemistry with emphasis on food and plant biochemistry. The laboratory deals with basic techniques in biochemical analyses. A laboratory session adds practical experience to the theory taught. Prerequisites: CHE 202, CHE 202L, CHE 301, and CHE 301L ( Offered Spring)
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4.00 Credits
4 hrs. Fundamentals of heat transfer, fluid flow, evaporation, drying, and other unit operations in food processing industries. Students will be acquainted with application of engineering principles and concepts to the processing of foods. An integrated laboratory session provides demonstration of principles. Prerequisites: PHY 103 and MTH 126
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4.00 Credits
4 hrs. A course involving the integration of basic principles and practices of unit operation for food processing and preservation. Practical experience in food processing is afforded by an integrated laboratory period. Prerequisite: FAS 461L ( Offered Spring)
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3.00 Credits
3 hrs. A senior level course which incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Prerequisite: All core courses in Food Science ( Offered Spring)
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3.00 Credits
3 hrs. A senior level course incorporating and unifying the principles of animal breeding, genetics, animal nutrition, biology and chemistry with livestock production and care. Prerequisite: All core courses in Animal Science ( Offered Spring)
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1.00 Credits
1 hr. General overview of Family and Consumer Sciencesits areas, its history, growth and expansion. Careers are also investigated. Prerequisite: None ( Offered Fall)
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3.00 Credits
Education - - 3 hrs. A survey of career technical programs as taught in secondary schools with special emphasis on Family and Consumer Sciences. State required occupational practicum must be culminated during this course. Prerequisite: FCS 101 ( Offered Fall, Odd Years)
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