CoursesâA through G and course numbers and symbols key

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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
370FScN 4696. Field Experience: Medical NutritionTherapy I. (6 cr; A-F only. Prereq–Second year studentsin Coordinated Program in Dietetics or #)Application of nutrition knowledge in the solution ofproblems related to disease and injury; assignedreadings, discussions, and experience in medicalcenters and long-term care facilities. Emphasis onnutrition support; gastrointestinal, immune andrespiratory disorders, and cancer.FScN 4732. Food and Nutrition Management. (3 cr;A-F only. Prereq–3732, Mgmt 3001)Financial and human resource management appliedto a variety of business and institutional settings.Field trips may be required.FScN 4796. Field Experience in Food and NutritionManagement. (3 cr; A-F only. Prereq–Second yearstudents in Coordinated Program in Dietetics or #)Application of principles of food servicemanagement to problems in community, commercial,or health care facilities.FScN 4896. Field Experience: Medical NutritionTherapy II. (3 cr; A-F only. Prereq–[4696, admitted toCoordinated Program in Dietetics] or #)Application of nutrition knowledge to problemsrelated to health/disease. Readings, discussions,experience in medical centers. Emphasizescardiovascular, endocrine, urinary tract, energyimbalance; eating disorders.FScN 4996. Field Experience: Medical NutritionTherapy III. (2 cr; A-F only. Prereq–[4896, Admitted toCoordinated Program in Dietetics] or #)Application of nutrition knowledge to problemsrelated to health/disease, clinical managementexperience in medical centers. Emphasizespediatrics, home health care, staff relief.FScN 5411. Food Biotechnology. (2 cr. Prereq–4121)Genetic tools as applied to food biotechnology.Improvement of microbes used in food production bymodern biotechnological approaches. Discuss needfor stringent regulation of modern biotechnology aswell as ethical and legal issues.FScN 5421. Introduction to Food Law. (3 cr.Prereq–1102)Analysis of the federal legal requirements affectingthe production processing, packaging, marketing,and distribution of food and food products using caselaw studies and regulatory history.FScN 5431. Physiochemistry of Food. (2 cr.Prereq–4111)Surface phenomena, colloidal interactions, liquiddispersions, gels, emulsions and foams, andfunctionality of food macromolecules in thesesystems.FScN 5441. Introduction to New ProductDevelopment. (2 cr. Prereq–4111, 4331)Interactive course that introduces students to theprinciples of new product development, fromidentification and testing of new product concepts,through prototype testing, to basic process designusing examples from industry.FScN 5451. Structure and Function in Foods:Quantitative Analysis. (2 cr. Prereq–4312)Introduction to various procedures for analysis ofstructure and organization in raw and processed food.FScN 5461. Food Packaging. (2 cr. Prereq–1102, 3102,Phys 1102 or Phys 1302)Materials, principles, and procedures of packaging asthey apply to food products. Emphasis is onconsumer products, but the principles also apply tobulk and institutional foods and ingredients.FScN 5471. Advanced Food Chemistry. (3 cr.Prereq–4111)Chemical reactions taking place in formation,stability, and degradation of important foodconstituents. Examples of reactions for majorchemical changes occurring in food systems.FScN 5481. Sensory Evaluation of Food Quality.(2 cr; A-F only. Prereq–3102, Stat 3011)Fundamentals of sensory perception. Test designsand methods used in studying sensory qualities offoods. Current issues in sensory evaluation. Groupresearch project.FScN 5511. Meat, Poultry, and Seafood ProteinProcessing. (2 cr. Prereq–1102, Chem 2302)Industrial processing of meat, poultry, and seafoodproducts with emphasis on protein systems:comminuted products, nutraceutical products,thermal processing optimization, pasteurization, leastcost analysis, and color stability.FScN 5531. Grains: Introduction to Cereal Chemistryand Technology. (2 cr. Prereq–Biol 1009, Chem 1022)Origins, structure, biochemistry, and cellularproperties of major cereal grains as they relate toprimary processing (milling) and secondaryprocessing (production of cereal products).FScN 5621W. Nutrition and Metabolism. (4 cr.Prereq–4612, BioC 3021, Phsl 3051)Carbohydrate, lipid, and protein metabolism. Uses“systems” or “holistic” approach to emphasize howmetabolic pathways interrelate.FScN 5622. Vitamin and Mineral Biochemistry. (3 cr.Prereq–4612, BioC 3021, Phsl 3051)Nutritional, biochemical, and physiological aspectsof vitamins/essential minerals in human/experimental-animal models.FScN 5623. Regulation of Energy Balance. (2 cr.Prereq–5621 or 5621)Regulation of energy balance in humans, includingregulation of food intake and of energy expenditure.FScN 5631. Dietary Supplements: Regulatory,Scientific, and Cultural Perspectives. (3 cr)Concepts/principles of dietary supplements-RDA,dose-response, risk assessment. Laws/regulations,their interpretation concerning dietary supplements.Vitamins/minerals. Philosophy/use of botanicals/nutraceuticals in Western medicine in contrast toother cultures. Use of herbal supplements in Westernmedicine.Forest Resources (FR)Department of Forest ResourcesCollege of Natural ResourcesFR 1001. Orientation and Information Systems. (1 cr;A-F only)Forest resources, recreation resource management,urban forestry programs. Forestry and naturalresource careers. Qualification requirements forgovernment positions, competencies, internships, andexperiences to compete for jobs in industry. Courseplanning, mentoring, alumni contacts. Leadership,organization, process. Lab equipment/software,GUIs, the Internet, spreadsheets, Lumina, periodicalindexes.FR 1101. Dendrology: Identifying Forest Trees andShrubs. (3 cr)Identification nomenclature, classification, anddistribution of common/important forest trees/shrubs.Use of keys. Field/lab methods of identification.FR 2101. Identifying Forest Plants. (1 cr; A-F only.Prereq–[Biol 1001 or Biol 1009], Biol 2022)Field identification of common north woods trees,shrubs, and nonwoody vascular plants. Emphasizesconcept of plant communities, soil site relationships,and wildlife values. Taught at Cloquet ForestryCenter.FR 2102. Northern Forests Field Ecology. (2 cr;A-F only. Prereq–[Biol 1001 or Biol 1009], [Chem 1011 orChem 1021])Field examination of natural history of northern/boreal forests with respect to soils, ecologicalcharacteristics of trees, community-environmentrelationships, stand development, succession, andregeneration ecology. Taught at Cloquet ForestryCenter.FR 2104. Measuring Forest Resources. (1 cr; A-F only)Introduction to land survey, tree/forest standmeasurement (mensuration), and forest samplingtechniques. Taught at Cloquet Forestry Center.FR 3104. Forest Ecology. (4 cr; A-F only. Prereq–Twobiol courses, chem course, knowledge of [basic botany,plant biology])Form/function of forests as ecological systems.Characteristics/dynamics of species, populations,communities, landscapes, and ecosystem processes.Examples applying ecology to forest management.Weekly discussions focus on research topics in forestecology, exercises applying course concepts, andcurrent issues in forest resource management.Required weekend field trip.FR 3114. Hydrology and Watershed Management.(3 cr. Prereq–[Biol 1009, Chem 1001, Phys 1001] or #)Introduction to hydrologic cycle and water processesin upland/riparian systems. Applications ofhydrological concepts to evaluate impacts of forestmanagement and other land use patterns/activities onwater yield, stormflow, erosion, sedimentation, andwater quality. Concepts, principles, and applicationsof riparian/watershed management. Economic/socialfactors. Uses national/global examples. Emphasizesforest ecosystems.FR 3131. Geographical Information Systems (GIS)for Natural Resources. (4 cr; A-F only. Prereq–Jr)Introduction to GIS. Focuses natural resources. Datastructures, sources, collection, and quality. Labexercises introduce geodesy, map projections, spatialanalyses, and cartographic modeling.FR 3203. Forest Fire and Disturbance Ecology. (3 cr;A-F only. Prereq–3104 or equiv)Ecology, history, management, and control of fire,wind, insect infestation, browsing, and otherdisturbances in forests. Disturbance regimes ofboreal, northern hardwood, and other major foresttypes of North America. Influence of disturbance onwildlife habitat, urban/wildland interfaces, forestmanagement, and stand/landscape dynamics. Guestspeakers on fire organization, training, andoperations. Two-day field trip.FR 3218. Measuring and Modeling Forests. (3 cr;A-F only. Prereq–[Math 1142 or [Math 1271, Math1272]], Stat 3011)General sampling design and survey techniques toassess current resource conditions. Application ofmetrics/sampling methods to forest vegetation.Calculation of tree/stand volume. Selection ofmodeling approaches. Case studies of modeling toproject future growth. Landscape processes,characterization, modeling.FR 3251. Natural Resources in SustainableInternational Development. (3 cr; A-F only)International perspectives on resource use indeveloping countries. Integration of natural resourceissues with social, economic, and policyconsiderations. Overviews of agriculture, forestry,agroforestry, non-timber forest products, waterresources, certification, and development issues.Latin American case studies.FR 3262. Remote Sensing of Natural Resources andEnvironment. (4 cr)Principles/techniques of remote sensing and itsapplications to mapping/monitoring land/waterresources from local to global scales. Forest andnatural resource inventory. Forest cover and soilmapping. Land use/global change analysis. Labprovides hands-on experience working with aerialphotography and digital sensing imagery.FR 3411. Silviculture: Managing Forest Ecosystems.(4 cr. Prereq–3104 or #)Introduction to management of forest stands,habitats, and ecosystems in a landscape context.Philosophical approaches, silvicultural systems,methods/tools for reforestation, restorationtechniques. Intermediate stand treatments.Ramifications of management choices on quality,production, wildlife habitat, disturbance potential,aesthetics, old-growth development, and foresthealth. Lab. Weekend field trip required.FR 3431. Timber Harvesting and Road Planning.(2 cr. Prereq–3411 or #)Introduction to forest operations. Terminology, basicengineering, equipment and harvesting systemoptions, productivity/costs. Relationship to forest
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298developments in the internationa
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300African American andAfrican Stud
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302AFEE 5118. Strategies for Managi
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306ANE 5502. Ancient Israel: From C
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308Anth 3047W. Gender in Cross-Cult
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310Applied Economics(ApEc)Departmen
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312Arab 5036. Islam: Religion and C
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314Art (ArtS)Department of ArtColle
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316ArtH 1004W. Introduction to Asia
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CoursesâA through G and course numbers and symbols key