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

FAS 662 Food Rheology - Three semester hours.Concepts, principles and application of rheologywith focus on food and related biological materials.Study of standard rheological methods andmathematical relationships describing majorrheological variables. Relationship betweenrheology and texture. Principles and application ofextrusion to food materials. Fall.FAS 671 Introduction to Biotechnology - Threesemester hours. Provides an assessment of theaccomplishments and future of biotechnology andgenetic engineering and their application to humanhealth, food, plants and animals. The student willlearn the basic principles of recombinant DNAtechnology, plant and animal biotechnology, Federalregulation of biotechnology, job categories andmore. Fall.FAS 676 Food Processing and Nutrients - Threesemester hours. Deals with those principles thatrelate processing procedures to the nutritional valueof foods. The effects of various production,processing, storage and packaging techniques onnutrient availability and retention, includingnutrition labels on foods. FallFAS 686 Advanced Topics in Animal Science -One to three semester hours. Students may choose tostudy selected topics in animal breeding, animalnutrition, poultry production, animal physiology ordairy science. A comprehensive study of theselected topic will be made. SpringFAS 697 Seminar - One semester hour. A reviewand discussion of current literature in food scienceand animal science. Students will prepare apresentation to students, colleagues and faculty.Spring.FAS 698 Master's Report - Research Paper - Oneto four semester hours each.FAS 699 Research for Master of Science - One tosix semester hours each.FAS 701 Advanced Food Microbiology - Threesemester hours. This course is open to advancedgraduate students. Current literature discussions willinclude: newly emerging food pathogens and theircontrol, food spoilage microbes and the utility ofmicroorganisms in processing and preservation offood and their potential health benefits. EvenSummer.FAS 707: Advanced Food Chemistry - Threesemester hours. Recent advances in chemistry andbiochemistry of foods including chemical reactionsoccurring during food processing, storage andutilization by man. Even FallFAS 711 Advanced Food Toxicology - Threesemester hours. Review of recent advances in foodtoxicology including methodology of evaluation oftoxicants, detoxification mechanisms, biologicalactivities and regulatory and legal considerations.Spring.FAS 736 Advanced Sensory Evaluation - Threesemester hours. An experimental study of the effectsof variations in treatments on the quality of food,with an emphasis on panel training, productoptimization and correlations of sensory data withobjective measure of foods. Activities in sensorylaboratory are integral to instruction FallFAS 741 Advances in Nutrition - Three semesterhours. Discussion topics in this course willencompass advances in nutritional methodologies(heavy isotopes, noninvasive techniques), currentaspects of impact of food processing on nutritionand health, and other topics of interest to thestudents. Odd SpringFAS 761 Advanced Food Engineering - Threesemester hours. Thermodynamics, reaction kineticsand transport phenomena fundamentals in foodrheology, heat transfer, freezing and meltingprocesses, evaporation and dehydration, and otherphysical separation processes employed in foodindustry will be considered. Odd Spring.FAS 771 Advanced Food Biotechnology - Threesemester hours. Provides an assessment of theaccomplishments and future of food biotechnology.The students will study how specific genes areisolated, cloned and used to transform plants,animals and micro-organisms to enhance or producenew ingredients and how fermentation technology,genetic engineering, bioprocessing, and monoclonalantibody production can be of benefit to humanhealth and nutrition. FDA regulations and social andethical ramifications of biotechnology will bediscussed. Spring.FAS 772 Advanced Food Processing - Threesemester hours. Methods of food preservation andingredient manufacture by radiation, heatprocessing, dehydration and chilling with emphasison the unit operations including design and128