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

FAS 508 Food Analysis - Four semester hours.Methods of analysis of foods and the application ofthese methods in the food industry. Analyticalprocedures using current equipment for thedetection and quantification of nutrients, antinutrientsand other components will also bediscussed. (Prerequisite: FAS 507 or Consent ofInstructor) Spring.FAS 521 Poultry Products Technology - Threesemester hours. Factors affecting poultry productsquality, their identification, control andmaintenance. Information on procurement,processing, packaging and distribution of poultryproducts will be disseminated. A term paper andpresentations of current topics in the subject area arerequired. Odd Fall.FAS 528 Physiology of Reproduction - Foursemester hours. A study of early fetal growth,differentiation and development of the gonads,secondary sex organs and the gametes. Comparativeanatomy and physiology of the male and femalereproductive tracts of the common domestic species;including mechanism of endocrine control ofreproduction, fertilization, cleavage, implantationand parturition. Advantages of cryo-preservingsperm, ova and embryos are also discussed. Spring.FAS 538 Fruits, Vegetables and Cereal ProductsTechnology - Three semester hours. The postharvesthandling of fruits, vegetables and cerealsincluding storage, preservation and utilization; postharvest physiology, controlled atmosphere storage,processing and preservation etc. will be discussed.Experience is provided in developing appropriateinformation and applying it to the decision makingprocess in the food industry. Odd Spring.FAS 550 Regulation of Food Safety and Quality -Three semester hours. History of food laws andregulations; various agencies involved in enforcingthe food laws; and how these agencies carry outtheir assigned duties. This course is open to othermajors. (Prerequisite: Consent of Instructor) Spring.FAS 551 Food Quality Assurance - Three semesterhours. Basic principles of quality assurance relatedto the food processing industry. Various attributesand characteristics of food quality and productquality evaluation methods will be presented to setforth examples of producers', processors',consumers' and regulators' concerns in maintainingfood quality. Odd Fall.FAS 553 Agricultural Biochemistry - Foursemester hours. Introduction to the fundamentals ofbiochemistry. Intermediary metabolism, mechanismof inheritance and gene manipulation techniqueswill be discussed. Accompanying laboratory dealswith basic techniques in biochemistry.(Prerequisites: CHE 204, CHE 301 or equivalent)Spring.FAS 561 Food Engineering - Four semester hours.Principles of elementary mechanics, physicalproperties of food and processing materials, heattransfer, fluid mechanics, psychrometrics,refrigeration and dehydration for design of foodprocessing systems. Steady and unsteady-state heattransfer problems. Analysis of different aspects of afood system from the engineering viewpoint.(Prerequisites: MTH 126 and PHY 103) Fall.FAS 572 Food Processing - Four semester hours.Application of basic principles and practices of unitoperations for food processing and preservation.Understanding of prediction methods for design offood processes such as canning, freezing anddehydration. Effect of processing on food quality,food storage. Class presentation and a term paperare required. (Prerequisite: FAS 461L/FAS 561)Spring.FAS 605 Special Problems - Two to three semesterhours. Involves a detailed experimental study of achosen problem in food science or animal science.(Prerequisite: Consent of Instructor)FAS 611 Food Toxicology - Three semester hours.Principles and problems in evaluating thewholesomeness and safety of foods, foodcomponents, food additives and food contaminants;selective toxicity, detoxification mechanisms,structure and biological activity of food toxicants.Fall.FAS 615 Food Enzymes - Three semester hours.Even though the course will deal with properties ofenzymes in general, emphasis will be placed onthose properties of enzymes used specifically infood processing and practical application ofenzymes at the various phases of the food industry.Odd.FAS 617 Food Flavors and Pigments - Threesemester hours. A detailed study of the chemistryand organoleptic characteristics of flavorcompounds, food colors and pigments, their126