Courses—A through G and course numbers and symbols key

Food Science andNutrition (FScN)Department of Food Science and NutritionCollege of Agricultural, Food andEnvironmental SciencesFScN 1012. Sports Nutrition. (2 cr)Physiological function and metabolic fate of all sixclasses of nutrients ingested by active individuals toimprove athletic performance. Impact on physiologyof ergogenic aids and various dietary supplements.Overview of these components in fulfilling energy/recovery needs for continual/progressive athleticperformance. Web-based course.FScN 1013. Dietary Supplements: scientific,regulatory, and cultural aspects. (3 cr)Use of dietary supplements in the U.S. How tomeasure risk of a dietary supplement, approach usedby National Institute of Medicine for dietaryrecommendations. Dietary Supplements Health andEducation Act, FTC responsibilities. How dietarysupplements are marketed. Other cultures as sourcesof supplements. Intellectual property rights ofindigenous cultures. Use of supplements for health/performance. Course is online.FScN 1021. Introductory Microbiology. (4 cr)Broad introduction to the diverse world of microbesand how they impact our world in both deadly andlife-saving ways.FScN 1102. Food: Safety, Risks, and Technology.(3 cr)Ethical use of public policy and food technology toreduce or control risks in our food supply. Survey ofmicrobiological, chemical, and environmental risks,and government and industry controls used to ensurefood safety.FScN 1112. Principles of Nutrition. (3 cr. Prereq–Highschool [biology, chemistry])Fundamental concepts of nutrition, nutrientfunctions, human nutritional requirements, foodsources. Evaluating nutrition information/food safety.Role of nutrition in chronic disease, public policy,and the environment.FScN 1511. Food Animal Products for Consumers.(3 cr. §AnSc 1511)The compositional variation, processing, selection,storage, cookery, palatability, nutritional value, andsafety of red meat, poultry, fish, and dairy products.FScN 3102. Introduction to Food Science. (3 cr.Prereq–Chem 1022)Introduction to composition of and chemical/physicalproperties of foods. Evaluating interaction/reactionof foods due to formulation, processing, andpreparation.FScN 3612. Life Cycle Nutrition. (3 cr. Prereq–1112,Chem 1022)Nutritional changes throughout lifecycle. Pregnancy,lactation, childhood, adulthood, aging. Topicsrelevant to lifecycle changes (e.g., body composition,immunity, sports nutrition).FScN 3614. Nutrition Education and Counseling.(3 cr. Prereq–1112)Application of theories/principles of learning,behavior change, instructional methods to nutritioneducation and counseling in community settings.FScN 3615. Sociocultural Aspects of Food, Nutrition,and Health. (3 cr. Prereq–1112)Sociocultural aspects of regional and culturaldiversity in food preferences and food behavior, foodhabits, demographics, lifestyles, food consumption,and expenditures. Effect of socioeconomic status,religious beliefs, age, and cultural meaning of foodon food choices.FScN 3662. Introduction to Dietetic Practice. (2 cr;A-F only. Prereq–1112, admitted to CoordinatedProgram in Dietetics, #)Introduction to the practice of dietetics in medicalcenters, residential care centers, ambulatory careclinics, and community service agencies.FScN 3731. Food Service Operations ManagementLaboratory. (2 cr; A-F only. Prereq–[3102 or 3102],[3732 or 3732])Experience in managing a food service operation.On-/off-campus commercial/institutional restaurantsused as labs. Required field trips.FScN 3732. Food Service Operations Management.(3 cr; A-F only. Prereq–3102 or 3102)Planning, preparing, delivering, serving, managingfoods served away from home.FScN 3796. Field Experience in Food ServiceManagement. (3 cr; A-F only. Prereq–[3732 or 3732],admitted to Coordinated Dietetics Program, #)Supervised food service production/managementexperience in a community or health care facility.FScN 4096. Professional Experience Program:Internship. (1-3 cr [max 6 cr]; A-F only. Prereq–FScNundergrads, #)Supervised practical and professional experience infood industry firms or government agencies;evaluative reports and consultations with facultyadvisors and employees. Registration information inCOAFES Career Services.FScN 4103. World Food Problems. (3 cr. §Agro 4103,§ApEc 4103, §CAPS 4103. Prereq–Jr or sr or grad)A multidisciplinary look at problems and possiblesolutions in food production, storage, and utilizationin developing countries. Presentations anddiscussions introduce conflicting views ofpopulation, use of technology, and ethical andcultural values of people in various parts of theworld.FScN 4111. Food Chemistry. (3 cr. Prereq–3102, BioC3021)Study of chemical structures and functionalproperties of food components in relation to theirroles as parts of complex biochemical systems and asmodified by environmental and processing factors.FScN 4121. Food Microbiology and Fermentations.(3 cr. Prereq–1102, [VPB 2032 or MicB 3301 or MicB2032], BioC 3021)Relationship of environment to occurrence, growth,and survival of microorganisms in foods, methods ofevaluation, genera and species of importance, controlof food-borne pathogens and spoilage organisms infoods, and use of microorganisms in foodfermentations.FScN 4122. Laboratory Methods in FoodMicrobiology and Fermentations. (2 cr; A-F only.Prereq–4121)Microbiological methods for analysis of foods. Useof microorganisms for production of foods.FScN 4131. Food Quality. (3 cr. Prereq–4111, 4121)Management systems in the processing anddistribution of foods that insure food quality andcompliance with food laws and regulations. Qualitymanagement, HACCP, audits, plant/equipmentdesign for sanitation, specifications, recalls, andcontrol systems.FScN 4210. Topics in Food Science and Nutrition.(1-4 cr [max 8 cr]. Prereq–#)In-depth investigation of a specific topic in nutritionand food science not covered by other courses. Topicannounced in advance.FScN 4291. Independent Study. (1-4 cr [max 4 cr].Prereq–Undergrads, #)Individual lab or library research in an area related tofood science or nutrition.FScN 4312W. Food Analysis. (4 cr. Prereq–4111, Stat3011)Examination of components in foods with analyticalmeasurement as the primary focus. Chemical,physical, and sensory techniques are used to identifyand characterize major and minor components infood systems.FScN 4331. Food Process Engineering I. (3 cr; A-F only.Prereq–3102, Math 1272, [Phys 1102 or Phys 1302])Specific applications of engineering principles (e.g.,heat/mass transfer, kinetics, thermodynamics) to unitoperations in food production.For definitions of course numbers, symbols, and abbreviations, see page 296.Course DescriptionsFScN 4332. Food Process Engineering II. (4 cr;A-F only. Prereq–4331)Application/integration of engineering principles tounit operations used in food production. Equipmentdesign. Effects of processing on food quality(chemical, microbiological).FScN 4342. Properties of Water in Foods. (4 cr.Prereq–4331)Principles involved in processing, handling, andstorage of frozen, dry and intermediate moisturebiological materials (foods, drugs, biologics) withemphasis on the physio-chemical properties of waterin food.FScN 4343. Processing of Dairy Products. (4 cr.Prereq–4111, 4122, 4331)Demonstration/application of basic concepts of foodengineering/processing, food chemistry, and foodmicrobiology to production of fluid, fermented,concentrated, and dehydrated dairy products.FScN 4344. Technology of Fermented DairyProducts. (4 cr. Prereq–4111, 4121, 4331)Integration of chemical, microbiological, andphysical principles involved in the manufacture andstorage of cheeses and fermented milks.FScN 4345. Flavor Technology. (3 cr. Prereq–4111,4331, 4121)Flavor/off-flavor development in foods. Industrialproduction of food flavorings, their properapplication to food systems.FScN 4346. Functional Foods: Regulations andTechnology. (3 cr; A-F only. Prereq–[4111, 4121] or[4111, 4131] or [4121, 4131])Overview of application of regulatory principles,food science, nutritional science to development ofnutraceuticals, functional foods, dietary supplements.Scientific basis, technologies, legal requirements,animal/clinical evaluation, consumer usage versusneed. Review of products available in world market,with focus on the United States.FScN 4596. Field Experience: Community Nutrition.(3 cr; A-F only. Prereq–Admitted to first yearCoordinated Program in Dietetics, #)Application of nutrition knowledge in the solution ofproblems related to health promotion. Assignedreadings, discussion, and experiences in communityagencies.FScN 4612. Human Nutrition. (3 cr. Prereq–1112,Chem 1022, Phsl 3051)Advanced study of digestion/absorption of nutrients.Research techniques in nutrition, including human/epidemiological studies. Health promotion, diseaseprevention theories.FScN 4613. Experimental Nutrition. (2 cr.Prereq–4612, BioC 3021, Stat 3011)Lab in chemical/biochemical methods of analysis ofnutritional status.FScN 4614. Community Nutrition. (3 cr. Prereq–1112)Community-based nutrition issues are exploredincluding nutrition risks associated with differentage, sex, ethnic, and socioeconomic groups;community needs assessment; program planning andevaluation, and programs that address the needs andinterests of people in different stages of the lifecycle, ethnic or cultural backgrounds, and literacylevels.FScN 4665. Medical Nutrition Therapy I. (3 cr;A-F only. Prereq–4612, Phsl 3051, BioC 3021)Nutrition assessment and support. Pathology,management, and nutrition therapy for disorders ofthe gastrointestinal, immune, and respiratorysystems, and cancer.FScN 4666. Medical Nutrition Therapy II. (3 cr;A-F only. Prereq–4665)Pathology, management, and nutrition therapy fordisorders of the cardiovascular, endocrine, urinary,and neuromuscular and skeletal systems. Nutritionintervention for inborn errors of metabolism, andeating disorders and obesity.Course Descriptions369