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Version 1.5 - General Catalog - UC Davis

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1122012-2014 <strong>General</strong> <strong>Catalog</strong> Course Supplement and Policies and Requirements Addendumrefrigeration, filtration, and membrane processes;and protein, polysaccharide, tartrate, oxidative, andcolor stabilities. GE credit: SciEng | SE.—II. (II.)Boulton(change in existing course—eff. winter 13)126L. Wine Stability Laboratory (2)Laboratory—3 hours; independent study—3 hours.Prerequisite: course 126 (may be taken concurrently).Restricted to upper division fermentation science,viticulture and enology majors, or graduatestudents in food science, agricultural and environmentalchemistry, microbiology or by consent ofinstructor. Practical application of principles of equilibriaand rates of physical and chemical reactionsto wine stability. GE credit: SciEng | SE, WE.—II.(II.) Boulton(change in existing course—eff. winter 13)128. Wine Microbiology (2)Lecture—2 hours. Prerequisite: courses 123 and124; Microbiology 102 and 102L, or Food Scienceand Technology 104 and 104L; courses 125 and126 recommended. Nature, development, physiology,biochemistry, and control of yeasts and bacteriainvolved in the making, aging and spoilage ofwine. GE credit: SciEng | SE.—II. (II.) Mills(change in existing course—eff. winter 13)128L. Wine Microbiology Laboratory (2)Laboratory—6 hours. Prerequisite: course 123, 124,and 128 (may be taken concurrently), Microbiology102L or Food Science and Technology 104 and104L; course 125 and 126 recommended.Restricted to upper division students in fermentationscience, viticulture and enology or graduate studentsin food science. Nature, development, physiology,biochemistry and control of yeasts and bacteriainvolved in the making, aging and spoilage of wine.GE credit: SciEng | SE, VL, WE.—II. (II.) Mills(change in existing course—eff. winter 13)135. Wine Technology and Winery Systems(5)Lecture—3 hours; discussion/laboratory—2 hours.Prerequisite: course 124. Process technologies andprocess systems that are used in modern commercialwineries. Lectures, demonstrations, problem solvingsessions, and possible field trips. Includes grapepreparation and fermentation equipment; post-fermentationprocessing equipment; winery utilities,cleaning systems, and waste treatment. GE credit:SciEng | SE.—III. (III.) Block(change in existing course—eff. winter 13)140. Distilled Beverage Technology (3)Lecture—3 hours. Prerequisite: Chemistry 8B; FoodScience and Technology 110A. Distillation principlesand practices; production technology of brandy,whiskey, rum, vodka, gin, and other distilled beverages;characteristics of raw materials, fermentation,distillation, and aging. Offered in alternate years.GE credit: SciEng | QL, SE.—(III.) Boulton(change in existing course—eff. winter 13)181. Readings in Enology (1)Discussion—1 hour. Prerequisite: course 3. Criticalevaluation of selected monographs in enology. Discussionleadership rotates among the students. Maybe repeated three times for credit. (P/NP gradingonly.) GE credit: SE.—III. (III.) Matthews(change in existing course—eff. winter 13)190X. Winemaking Seminar (1)Seminar—1 hour; discussion—1 hour. Prerequisite:course 3. Open to Viticulture and Enology majorsand graduate students. Outside speakers on a specificwinemaking topic chosen for the quarter. Discussionwith the speaker hosted by the facultymember(s) in charge. May be repeated for credit upto 3 times. (P/NP grading only.) GE credit: SE.—III.(III.)(change in existing course—eff. winter 13)192. Internship (1-12)Internship—3-36 hours. Prerequisite: completion of84 units. Work experience related to FermentationScience (Enology) or Plant Science (Viticulture)majors. Internships must be approved and supervisedby a member of the department or major faculty,but are arranged by the student. (P/NP gradingonly.) GE credit: SE.(change in existing course—eff. winter 13)199. Special Study for AdvancedUndergraduates (1-5)(P/NP grading only.) GE credit: SE.(change in existing course—eff. winter 13)Graduate216. Sustainable Vineyard Development(5)Lecture/discussion—3 hours; fieldwork—3 hours;term paper. Prerequisite: course 101A, 101B,101C, and one of courses 115 and 118 or consentof instructor; course 110, Soil Science 100, AtmosphericScience 133 and Agricultural and ResourceEconomics 140 recommended. Application of plant,meteorological, soil, water, GIS, and economic sciencesto sustainable vineyard development. Preparationof a comprehensive study to determine theviticultural and economic feasibility of a given sitefor raisin, table, or wine grape production.—I. (I.)Smart(change in existing course—eff. fall 12)Wildlife, Fish, andConservation BiologyNew and changed courses inWildlife, Fish, and ConservationBiology (WFC)Upper Division100. Field Methods in Wildlife, Fish, andConservation Biology (4)Lecture—2 hours; laboratory—3 hours; fieldwork—3hours. Prerequisite: Evolution and Ecology 101 orEnvironmental Science and Policy 100 and consentof instructor. Introduction to field methods for monitoringand studying wild vertebrates and their habitats,with an emphasis on ecology and conservation.Required weekend field trips. GE credit:SciEng | SE.—III. (III.) Eadie, Kelt, Todd, Van Vuren(change in existing course—eff. winter 13)101. Field Research in Wildlife Ecology (2)Lecture/discussion—2 hours. Prerequisite: Consentof instructor and one upper division course in eachof ecology, statistics, and ornithology, mammalogy,or herpetology. Field research in ecology of wild vertebratesin terrestrial environments; formulation oftestable hypotheses, study design, introduction toresearch methodology, oral and written presentationof results. Limited enrollment. Offered in alternateyears. GE credit: SciEng | Wrt | SE, VL, WE.—I.Eadie, Kelt, Todd, Van Vuren(change in existing course—eff. winter 13)111. Biology and Conservation of WildBirds (3)Lecture—3 hours. Prerequisite: Biological Sciences1A, 1B, 1C, or Biological Sciences 2A, 2B, 2C; Evolutionand Ecology 101 or Environmental Scienceand Policy 100 or equivalent course. Phylogeny, distribution,migration, reproduction, populationdynamics, behavior and physiological ecology ofwild birds. Emphasis on adaptations to environments,species interactions, management, and conservation.GE credit: SciEng | SE.—I. (I.) Eadie(change in existing course—eff. winter 13)141. Behavioral Ecology (4)Lecture—3 hours; film viewing—1 hour. Prerequisite:Evolution and Ecology 101 or Environmental Scienceand Policy 100 or equivalent course. Basic theoriesunderlying the functional and evolutionarysignificance of behavior, and the role of ecologicalconstraints. Supporting empirical evidence takenmainly from studies of wild vertebrates. Offered inalternate years. GE credit: SciEng | SE.—(II.) Caro(change in existing course—eff. winter 13)154. Conservation Biology (4)Lecture—3 hours; term paper (will be one or morebook reviews). Prerequisite: Evolution and Ecology101 or Environmental Science and Policy 100 or theequivalent. An introduction to conservation biologyand background to the biological issues and controversiessurrounding loss of species and habitats. GEcredit: SciEng | SE, WE.—I. (I.) Todd(change in existing course—eff. winter 13)157. Coastal Ecosystems (4)Lecture—3 hours; laboratory/fieldwork—3 hours.Prerequisite: Environmental Studies 100 or Evolutionand Ecology 101; course work in organismal biology,physical geography, and geology recommended.Overview of coastal ecosystems, physicaland biological elements and processes, and coastalzone dynamics, including sandy, rocky and muddyshorelines, estuaries, dunes and coastal watersheds.Discussion of the role of historical factors and conservation,restoration, and management approaches.Offered in alternate years. GE credit: SciEng | SE,VL.—(III.) Elliott-Fisk(change in existing course—eff. winter 13)195. Field and Laboratory Research (3)Laboratory—6 hours; discussion—1 hour. Prerequisite:course 110L, 111L, or 120L; 121 or 130; Evolutionand Ecology 101 or the equivalent; andconsent of instructor. Critique and practice ofresearch methods applied to field and/or laboratoryenvironments of wild vertebrates. Students workindependently or in small groups to design experimentalprotocol, analyze data, and report their findings.May be repeated two times for credit. GEcredit: SciEng | SE.—I, II, III. (I, II, III.)(change in existing course—eff. winter 13)Women’s StudiesNew and changed courses inWomen’s Studies (WMS)Lower Division20. Cultural Representations of Gender (4)Lecture/discussion—4 hours. Prerequisite: onecourse specified for the Women’s Studies major.Interdisciplinary investigation of how specific culturesrepresent gender difference. Examine a varietyof cultural forms and phenomena including film, television,literature, music, popular movements, andinstitutions. GE credit: ArtHum or SocSci, Div,Wrt | ACGH, AH or SS, DD, VL, WC, WE.—III. (III.)Craig(change in existing course—eff. winter 13)60. Feminist Critiques of Western Thought(4)Lecture/discussion—4 hours. Prerequisite: consent ofinstructor. Critical introduction to major traditions ofsocial thinking in the West from a feminist perspective.Offered irregularly. GE credit: ArtHum orSocSci, Div, Wrt | ACGH, AH or SS, DD, WE.—Craig, Kuhn(change in existing course—eff. winter 14)Quarter Offered: I=Fall, II=Winter, III=Spring, IV=Summer; 2013-2014 offering in parenthesesPre-Fall 2011 <strong>General</strong> Education (GE): ArtHum=Arts and Humanities; SciEng=Science and Engineering; SocSci=Social Sciences; Div=Domestic Diversity; Wrt=Writing ExperienceFall 2011 and on <strong>General</strong> Education (GE): AH=Arts and Humanities; SE=Science and Engineering; SS=Social Sciences;ACGH=American Cultures; DD=Domestic Diversity; OL=Oral Skills; QL=Quantitative; SL=Scientific; VL=Visual; WC=World Cultures; WE=Writing Experience

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