Graduate Catalog: 2012-2013 - Alabama A&M University

ENG 512 Sixteenth Century English Literature -Three semester hours. A study of thewriters in prose and poetry (exclusive of drama)with major concern given to the theory and practiceof lyric and epic poetry, romance, epyllion, and theverse essay.ENG 513 Eighteenth Century English LiteratureThree semester hours. A survey of the major worksof Pope, Swift, Johnson, Boswell, Goldsmith, andBurns. Writers of intellectual prose, includingHume, Gibbon, and Burke, are also studied.ENG 514 Twentieth Century AmericanLiterature - Three semester hours. A survey ofmajor figures and movements from Frost to thepresent. The emphasis varies from poetry to fictionto drama each time the course is offered.ENG 515 Bibliography - Three semester hours. Astudy of bibliographical practices with reference toliterary history, research, and criticism. This coursemust be taken by students who wish to write a thesisunder the direction of a member of the EnglishFaculty. It must be completed before the studentbegins research for a thesis. Students who wish tosubstitute this course for EDU 503 should petitionthe Dean of Graduate Studies.ENG 516 Poetry - Three semester hours. Elementsof poetry and intellectual developments as reflectedin poetry. This course may be approached as asurvey of poetic development or may concentrate ona particular period.ENG 517 Seventeenth Century EnglishLiterature - Three semester hours. Includes astudy of essayists, poets, and dramatists fromFrancis Bacon through John Dryden, withmajor emphasis on the currents of thought thatinfluenced the literature.ENG 601 American Literature Before 1900 -Three semester hours. A critical, historical andappreciative study of the English RomanticMovement. Attention is given to Blake,Wordsworth, Coleridge, Scott, Byron, Shelley,Mary Godwin, Mary Shelley, Dorothy Wordsworth,Hazlitt, Lamb and DeQuincy.ENG 602 Romantic Movement - Three semesterhours. A survey of American literaturefrom its beginning through the nineteenth century,concluding with Stephen Crane.ENG 603 Composition Theory and Rhetoric -Three semester hours. This course emphasizes thestudy of rhetoric and composition as a means offostering the development of writing abilities.Theoretical insights and practical approaches in theacquisition of composition skills will be explored.Special attention will be given to the relevant andcurrent pedagogy that will help to provide practicalapproaches in the teaching of composition.ENG 604 Shakespearean Tragedy - Threesemester hours. A study of one or more earlytragedies and five tragedies of 1602-1608, withattention to the most important critical and scholarlyapproaches.FOOD SCIENCEFAS 503 Food Microbiology - Four semesterhours. Theoretical and practical studies on the roleof microorganisms in foods pertaining to processing,preservation, spoilage and Pathogenicity.Quantitative and qualitative microbial evaluationprocedures applicable to food industry and science.Term paper and presentation of current topics in thesubject area are required. (Prerequisite: BIO 330 andBIO 330L) Fall.FAS 504 Animal Hygiene and Parasitology - Foursemester hours. This course has a comprehensivebackground in the housing and management of farmanimals, including parasitic diseases in farmanimals. The laboratory is intended to give practicaltraining in the identification of parasites.(Prerequisite: BIO 103, BIO 103L) Spring.FAS 505 Meat Science and Technology - Threesemester hours. Histological and physiologicalaspects of skeletal muscle affecting meat quality.Principles of processing and preservation of meatand meat products. Methods of studying andevaluating meat characteristics and composition.Selection, identification and utilization of wholesaleand retail cut of meat. Term paper and presentationof current topics in the subject area are required.Even Fall.FAS 507 Food Chemistry - Four semester hours.Provides a broad overview of the chemistry of foodconstituents and their contribution to functional,flavor and textural characteristics as well aschemical and physical changes in food componentsduring processing and storage. (Prerequisites: CHE301, CHE 301L or Consent of Instructor) all.125