Courses
Courses primarily for undergraduates:
(3-0) Cr. 3. F.S.
Prereq: High school biology and chemistry or 3 credits each of biology and chemistry
The food system from point of harvest to the consumption of the food by the consumer. Properties of food constituents. Protection of food against deterioration and microbial contamination. Introduction of foods into the marketplace. Processes for making various foods. Government regulations. Use of food additives. Current and controversial topics. Electronic communication from web emphasized for class reports, notes and assignments.
(1-0) Cr. 1. F.S.
Analysis of how the body uses nutrients for energy and how to select a balanced diet to meet specific athletic performance needs. Lecture and activities specific to students' interest.
(0-6) Cr. 1. S.
Introduction to culinary science. Students will develop fundamental culinary skills by arranged on-campus work experience (100 hours). Sessions with instructor arranged.
(1-0) Cr. 1. F.S.
Introduction to professional and educational development within the food science and human nutrition disciplines. Focus is on university and career acclimation as well as enhancement of communication skills.
Offered on a satisfactory-fail basis only.
(Cross-listed with AER E, CON E, HORT, NREM). (2-0) Cr. 2. F.
Introduction to developing intentional learners and worthy team members. Learning as the foundation of human enterprise; intellectual curiosity; ethics as a personal responsibility; everyday leadership; effective team and community interactions including team learning and the effects on individuals; and growth through understanding self, demonstrating ownership of own learning, and internalizing commitment to helping others. Intentional mental processing as a means of enhancing learning. Interconnectedness of the individual, the community, and the world.
(Cross-listed with CON E, HORT, NREM). (2-0) Cr. 2. S.
Prereq: HORT 112 or NREM 112
Focus on team and community. Application of fundamentals of human learning; evidence of development as a responsible learner; intentional mental processing as a habit of mind; planning and facilitating learning opportunities for others; responsibility of the individual to the community and the world; leading from within; holding self and others accountable for growth and development as learners and leaders.
(3-0) Cr. 3. F.S.SS.
Prereq: High school biology or 3 credits of biology
Understanding and implementing present day knowledge of nutrition. The role of nutrition in the health and well being of the individual and family.
(1-0) Cr. 1. F.S.
Introduction to published research and discussion of current issues in food science and human nutrition. Emphasis on sources of credible information, ethics, and communication.
(0-6) Cr. 2. F.S.
Prereq: Credit or enrollment in FS HN 214
Practice standard methods of food preparation with emphasis on quality, nutrient retention, and safety. Development of culinary skills and advanced food preparation.
(3-0) Cr. 3. S.
Description of food systems from farming practices to global marketing. Exploration of the impacts of food system choices on personal health, the environment and global society.
(1-0) Cr. 1. F.
Careers and controversies in nutritional science. Discussion of current topics in health professions involving nutrition, such as "low-carb" diets, supplements for athletic performance, "food and mood," interviews with health professionals on how they use nutrition concepts in practice.
(3-0) Cr. 3. S.
Prereq: FS HN 167, plus credit or enrollment in BBMB 301 or credit in FS HN 264
Fundamentals of nutrient metabolism and nutrient requirements. Role of macronutrient metabolism in physical performance and disease prevention. Effect of manipulation of macronutrient metabolism on physical performance and disease prevention. Applications of nutrient metabolism principles to dietary recommendations and planning.
(3-0) Cr. 3. Alt. S., offered odd-numbered years.
Course will address milk chemistry, microbiology, handling, processing, regulations, organic production, and nutrition; dispel myths about dairy foods; improve critical thinking and communication skills. Students will participate in structured controversies and debate.
(0-3) Cr. 1. F.
Prereq: Credit or concurrent enrollment in FSHN 311.
The laboratory practices of structure, properties, and chemistry of food constituents.
(1-0) Cr. 1. S.
Prereq: FSHN 104 or concurrent enrollment in FSHN 104.
Introduction to the roles culinary scientists hold within industry including product development, research, and quality assurance. Discussions focused on professional and educational development, enhancement of communication skills, ethics and emerging issues and trends in culinary science.
(1-0) Cr. 1. F.
Prereq: DIET or PDEX classification
Introduction to the profession of dietetics and responsibilities associated with dietetic professional practice. Emphasis on exploring career options in dietetics and preparation for a dietetic internship. Leadership and professional career development for the dietitian is addressed through self reflection, creation of materials for post-baccalaureate programs and job shadowing experience. Professional issues related to dietetic practice include Code of Ethics, legal credentialing and standards of professional practice, leadership and future trends in the profession.
Offered on a satisfactory-fail basis only.
(Cross-listed with AGRON, ENV S, T SC). (3-0) Cr. 3. F.S.
Prereq: Junior classification
Issues in the agricultural and food systems of the developed and developing world. Emphasis on economic, social, historical, ethical and environmental contexts. Causes and consequences of overnutrition/undernutrition, poverty, hunger and access/distribution. Explorations of current issues and ideas for the future. Team projects.
Meets International Perspectives Requirement.
(3-0) Cr. 3. F.S.
Prereq: Junior classification
Issues in the agricultural and food systems of the developed and developing world. Emphasis on economic, social, historical, ethical and environmental contexts. Causes and consequences of overnutrition/undernutrition, poverty, hunger and access/distribution. Explorations of current issues and ideas for the future. Team projects.
Meets International Perspectives Requirement.
(3-0) Cr. 3. S.
Prereq: A course in calculus and physics (PHYS 111 or PHYS 115)
Methodology for solving problems in food processing and introduction to food engineering concepts including food properties, material and energy balances, sources of energy, thermodynamics, fluid flow, heat transfer, and mass transfer. Field trip.
(3-0) Cr. 3. F.
Prereq: FS HN 265, 3 credits in biochemistry; 3 credits in physiology recommended
Physiological and biochemical basis for nutrient needs; assessment of nutrient deficiency and toxicity; examination of nutrient functions and regulation of metabolism; nutrient-gene interactions.
(1-3) Cr. 2. S.
Prereq: FS HN 265; 3 credits in statistics; 3 credits in physiology recommended
The assessment of nutritional status in healthy individuals. Laboratory experiences in food composition and assessment of dietary intake, body composition, and biochemical indices of nutritional status.
(3-0) Cr. 3. S.
Prereq: FS HN 360; credit or enrollment in a course in physiology
Nutrient needs throughout the life cycle. Interrelationships of genes, gene expression and nutrients with physiological outcomes during human development and aging.
(3-0) Cr. 3. F.
Prereq: BIOL 256, BIOL 256L or BIOL 306
Overview of nutrients, their functions, metabolism, food sources and optimal choices for the promotion of health and wellness. Nutrition strategies for the prevention of chronic disease, including cancer, diabetes and obesity, as they apply to individuals or the wider population will be discussed.
(3-0) Cr. 3. S.
Prereq: BIOL 256 and BIOL 256L, or BIOL 306
Multifactorial aspects of obesity, maintenance of healthy weight, and the relationship of weight status and chronic disease prevention. Traditional and novel nutrition and exercise theories as well as current popular diet and exercise trends will be discussed.
(3-0) Cr. 3. S.
Prereq: FS HN 264 or FS HN 265
Theory and application of adult learning as it relates to the role of nutrition in health promotion and disease prevention. Discussion of nutrition education and interventions relative to the social-ecological model. Factors to consider in developing the nutrition education/intervention practicum experience using the social-ecological model. Focus on communication strategies for providing nutrition messages to diverse community audiences using various forms of media and outreach (print, radio, TV, newspaper, consumer publications, websites, community venues). Development of nutrition messages using various forms of media for a target population.
(1-0) Cr. 1. S.
An independent course focused on medical terminology, abbreviations, and simple clinical mathematical calculations.
(2-0) Cr. 2. S.SS.
Prereq: 3 credits in food science coursework at 200 level or above
Review of federal legislative and regulatory processes and documents related to food and food ingredients. Discussion of federal food safety programs, food distribution programs, related programs, and key agencies. Exploration of analogous State of Iowa processes, programs, and agencies.
(2-2) Cr. 3.
Prereq: FS HN 214 or FS HN 311; STAT 101 or STAT 104
Basis of food quality control/assurance programs and establishment of decision-making processes using official (government and industry) instrumental, chemical, and sensory procedures. Statistical process and quality control procedures and their applications to various food systems. Development of hazard analysis procedures, specifications, grades, and standards.
(Dual-listed with FS HN 506). (2-3) Cr. 3. F.
Prereq: FS HN 214 or FS HN 311 or AN S 360; 3 credits in statistics
Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.
(Dual-listed with FS HN 507). (Cross-listed with MICRO). (3-0) Cr. 3. S.
Prereq: MICRO 420
Examination of the various factors in the production of foods of animal origin, from animal production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. The two modules of this course will be 1) the procedures and processes which can affect the overall microbiological safety of the food, and 2) the Hazard Analysis Critical Control Point (HACCP) system.
(0-3) Cr. 1. F.
Prereq: Permission of instructor
Experience in identifying quality defects in dairy products including milk, cottage cheese, cheddar cheese, strawberry yogurt, butter, and vanilla ice cream. Intensive training for the National Collegiate Dairy Products Evaluation competition and for dairy product evaluation in the food industry.
(1-3) Cr. 2. F.S.
Prereq: FSHN 214 or FS HN 311 and FS HN 115, FS HN 215 or FS HN 311L.
Application of food science principles to ingredient substitutions in food products. Laboratory procedures for standard formulations and instrumental evaluation, with emphasis on problem-solving and critical thinking.
(Dual-listed with FS HN 512). (1-6) Cr. 3. F.S.
Prereq: FS HN 311 or FS HN 411
Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments.
(Cross-listed with MICRO, TOX). (3-0) Cr. 3. Alt. S., offered even-numbered years.
Prereq: MICRO 201 or MICRO 302, a course in biochemistry
Pathogenesis of human microbiological foodborne infections and intoxications, principles of toxicology, major classes of toxicants in the food supply, governmental regulation of foodborne hazards. Assessed service learning component.
Only one of FS HN 419 and FS HN 519 may count toward graduation.
(Cross-listed with MICRO). (0-6) Cr. 3.
Prereq: MICRO 201 or MICRO 302; MICRO 201L or MICRO 302L. Credit or enrollment in FS HN/MICRO 420
Standard techniques used for the microbiological examination of foods. Independent and group projects on student-generated questions in food microbiology. Emphasis on oral and written communication and group interaction.
(Dual-listed with FS HN 540). (Cross-listed with C E). (3-0) Cr. 3. F.
Prereq: C E 326 or equivalent, MATH 160 or MATH 165, CHEM 167 or higher, BIOL 173 or BIOL 211 or higher, senior or graduate classification
Sustainability, cleaner production. Taxonomy, kinetics, metabolism, microbial cultivation, aerobic and anaerobic fermentation. Antibiotics, food supplements, fermented foods, vitamin production. Biofuels, bioenergy and coproducts. Mass/energy balances, process integration, pretreatment, separation. Membrane reactors, bioelectrolysis, microbial fuel cells, nanotechnology, genetic engineering, mutagenesis.
(4-0) Cr. 4. F.
Prereq: FS HN 360, FS HN 361, FS HN 367; plus BIOL 256 and 256L or BIOL 306 or BIOL 335
(Dual-listed with NUTRS 561) Pathophysiology of selected chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state.
(3-0) Cr. 3. F.
Prereq: FS HN 265 or FS HN 360; FS HN 366 recommended
Dual-listed with NUTRS 563. Survey of current public health nutrition problems among nutritionally vulnerable individuals and groups. Discussion of the multidimensional nature of those problems and of community programs addressing them. Grant writing as a means for funding community nutrition program development. Significant emphasis on written and oral communication at the lay and professional level. Field trip.
Meets U.S. Diversity Requirement
(3-0) Cr. 3. S.
Prereq: FS HN 360, FS HN 461; plus BIOL 256 and BIOL 256L or BIOL 306 or BIOL 335
(Dual-listed with NUTRS 564) Pathophysiology of selected acute and chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state.
(Dual-listed with FS HN 566). (2-2) Cr. 3. F.S.
Prereq: FS HN 361, FS HN 362
Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, assessment, diagnosis, intervention, monitoring, evaluation, and documentation.
(3-0) Cr. 3. S.
Prereq: FS HN 360 or equivalent
Understanding the molecular basis for the role of diet in the development and prevention of common diseases such as diabetes, cancer, and vascular diseases. Translating this understanding into practical approaches for improving the health of individuals and populations.
(Dual-listed with FS HN 571). (2-3) Cr. 3. F.
Prereq: FS HN 351 or A E 451 or CH E 357; MICRO 201 or MICRO 302; CHEM 163 or CHEM 177.
Principles and applications of food processing by application of heat (blanching, pasteurization, canning, extrusion, evaporation and distillation, extrusion and dehydration) and by removal of heat (refrigeration and freezing). Emphasis on solving problems in laboratory and recitation sessions.
(Dual-listed with FS HN 572). (2-3) Cr. 3. S.
Prereq: FS HN 351 or A E 451 or CH E 357.
Principles and applications of food processing by biological (fermentation, enzymes) and nontraditional (high pressure, irradiation, pulsed electric field) preservation methods. Includes packaging, waste water treatment, and sanitation. Emphasis on solving problems in laboratory and recitation sessions.
(1-0) Cr. 1. F.S.
Prereq: FS HN 203, senior classification in the department
Presentation of current topics using written and oral communication to a lay audience. Emphasis on communication skills for the profession.
(Cross-listed with AN S, HSP M, VDPAM). (1-0) Cr. 1. S.
Prereq: Credit or enrollment in FS HN 101 or FS HN 272 or HSP M 233; FS HN 419 or FS HN 420; FS HN 403
Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of instructor
Independent work in food science, nutrition, or dietetics.
A maximum of 6 credits of FS HN 490 may be used toward graduation.
Cr. 1-4. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Advance approval of instructor and adviser
Supervised off-campus work experience relevant to the academic major.
Offered on a satisfactory-fail basis only. A maximum of 4 credits of FS HN 491 may be used toward graduation.
Cr. 1-4. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Advance approval of instructor and adviser
Supervised off-campus work experience relevant to the academic major.
Offered on a satisfactory-fail basis only. A maximum of 4 credits of FS HN 491 may be used toward graduation.
Cr. 1-4. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Advance approval of instructor and adviser
Supervised off-campus work experience relevant to the academic major.
Offered on a satisfactory-fail basis only. A maximum of 4 credits of FS HN 491 may be used toward graduation.
Cr. 1-4. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Advance approval of instructor and adviser
Supervised off-campus work experience relevant to the academic major.
Offered on a satisfactory-fail basis only. A maximum of 4 credits of FS HN 491 may be used toward graduation.
Cr. 1-4. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Advance approval of instructor and adviser
Supervised off-campus work experience relevant to the academic major.
Offered on a satisfactory-fail basis only. A maximum of 4 credits of FS HN 491 may be used toward graduation.
(1-3) Cr. 2. F.
Prereq: senior classification or permission of instructor; FS HN 360
Students will develop and implement research projects with faculty supervision, based on knowledge gained from nutrition, biology and chemistry courses. Students will prepare a research proposal, conduct research and report results. Students will gain appreciation for independent research and experience creative and innovative aspects of nutrition research.
(1-3) Cr. 1-3.
Selected topics in food preparation including scientific principles, culture and culinary techniques. Variable format may include laboratory, recitation, and lecture.
Offered on a satisfactory-fail basis only.
(1-3) Cr. 2. F.S.
Prereq: Senior classification in Nutritional Science-Nutrition and Wellness option or permission of instructor; FS HN 366; credit or enrollment in FS HN 463.
Students will develop, implement and assess a community-based project that engages groups in learning and practicing concepts related to nutrition and wellness. Assessed service learning component.
(Dual-listed with FS HN 596). Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled and 1 credit for pre-departure class, if offered.) Limited enrollment. Tour and study of food industry, culinary science, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
(Dual-listed with FS HN 596A). Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
Meets International Perspectives Requirement.
(Dual-listed with FS HN 596B). Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
Cr. R. Repeatable, maximum of 2 times. F.S.SS.
Prereq: Permission of department chair.
Required for students completing professional work periods in a cooperative education program. Students must register prior to commencing each work period.
Offered on a satisfactory-fail basis only.
Cr. 1-6. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: Permission of staff member with whom student proposes to work
Research under staff guidance.
A maximum of 6 credits of FS HN 499 may be used toward graduation.
Courses primarily for graduate students, open to qualified undergraduates:
Cr. arr. F.S.SS.
Prereq: Permission of instructor
(Dual-listed with FS HN 406). (2-3) Cr. 3. F.
Prereq: FS HN 214 or FS HN 311 or AN S 360; 3 credits in statistics
Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.
(Dual-listed with FS HN 407). (Cross-listed with MICRO). (3-0) Cr. 3. S.
Prereq: MICRO 420
Examination of the various factors in the production of foods of animal origin, from animal production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. The two modules of this course will be 1) the procedures and processes which can affect the overall microbiological safety of the food, and 2) the Hazard Analysis Critical Control Point (HACCP) system.
(2-0) Cr. 2. F.
Prereq: 3 credits in organic chemistry
Key principles and applications in the chemistry of food. This course is designed for graduate students with no previous food chemistry background. (offered online only).
(Dual-listed with FS HN 412). (1-6) Cr. 3. F.S.
Prereq: FS HN 311 or FS HN 411
Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments.
(2-0) Cr. 2. S.
Prereq: 3 credits each in physics and mathematics.
Key principles and applications in the processing of food. This course is designed for graduate students with no previous food processing background. Offered online only.
(2-0) Cr. 2. S.
Prereq: 3 credits each in microbiology and organic chemistry
Key principles and applications in the microbiology of food. This course is designed for graduate students with no previous food microbiology background. Offered online only.
(Cross-listed with NUTRS, TOX). (3-0) Cr. 3. Alt. F., offered even-numbered years.
Prereq: A course in biochemistry
Basic principles of toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant and nutrient interactions, risk assessment. Assessed service learning component.
Only one of FS HN 419 and FS HN 519 may count toward graduation.
(2-0) Cr. 2. S.SS.
Prereq: A course in microbiology with laboratory; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
This course deals with the identification, enumeration, and characterization of bacteria, yeasts, and mold associated with foods and food processing. Effects of physical and chemical agents on micro-organisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne disease will be discussed. Offered online only.
(2-0) Cr. 2. Alt. S., offered odd-numbered years.
Prereq: Food microbiology, a course in biochemistry; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
This course will cover basic principles in biotechnology and applied food microbiology, including current topics of interest in food biotechnology. Students will be introduced to recombinant DNA techniques and how they are applied to genetically modify microorganisms, the use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology. Offered online only.
(2-0) Cr. 2. F.SS.
Prereq: A course in biology or chemistry; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
Multidisciplinary food safety and security perspectives provided by numerous subject matter experts. Topics include food safety policy, ag bioterrorism, border security, animal ID, food defense and site security, risk analysis, crisis communication, epidemiology, HACCP, and more. Offered online only.
(3-0) Cr. 3. F.
Prereq: A course in microbiology with laboratory; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
Food Microbiology looks at the nature, physiology, and interactions of microorganisms in foods. The course is an introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Additionally, the course looks at food plant sanitation and criteria for establishing microbial standards for food products. Offered online only.
(2-0) Cr. 2. F.
Prereq: Undergraduate biology and chemistry courses;enrollment in GP-IDEA Food Safety and Defense Certificate or permission of instructor.
A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry. Offered online only.
(2-0) Cr. 2. SS.
Prereq: Graduate standing; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
Understanding of the various factors that impact safety of ethnic and imported ethnic foods; knowledge about the handling, preparation, processing and storage of ethnic and imported foods and food products; science-based characterization of representative ethnic foods. Offered online only.
(2-0) Cr. 2. SS.
Prereq: Food microbiology; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
Microbiology of fermented foods covers the physiology, biochemistry, and genetics of microorganisms important in food fermentations. The course looks at how microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods. Offered online only.
(2-0) Cr. 2. S.
Prereq: Enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
This course will provide students with an understanding of the principles required in a food defense program for a food manufacturing, warehousing or distribution center. The topics covered include: defining threats and aggressors; the Bioterrorism Act; food defense teams; vulnerability assessments; security programs; recall and traceability basics; security inspections; crisis management; emergency preparedness; and workplace violence. Offered online only.
(Cross-listed with TOX). (2-0) Cr. 2. F.
Prereq: A course in biochemistry; enrollment in GP-IDEA Food Safety and Defense Graduate Certificate or permission of instructor.
Mechanisms of action, metabolism, sources, remediation/detoxification, risk assessment of major foodborne toxicants of current interest, design of HAACP plans for use in food industries targeting foodborne toxicants, discussion of toxicants from a food defense perspective. Offered online only.
(Dual-listed with FS HN 440). (Cross-listed with BRT, C E). (3-0) Cr. 3. F.
Prereq: C E 326 or equivalent, MATH 160 or MATH 165, CHEM 167 or higher, BIOL 173 or BIOL 211 or higher, senior or graduate classification
Sustainability, cleaner production. Taxonomy, kinetics, metabolism, microbial cultivation, aerobic and anaerobic fermentation. Antibiotics, food supplements, fermented foods, vitamin production. Biofuels, bioenergy and coproducts. Mass/energy balances, process integration, pretreatment, separation. Membrane reactors, bioelectrolysis, microbial fuel cells, nanotechnology, genetic engineering, mutagenesis.
(Cross-listed with B M S, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. F.S.SS.
Sessions in basic molecular biology techniques and related procedures.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. F.S.
Includes genetic engineering procedures, sequencing, PCR, and genotyping.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, VDPAM). Cr. 1. Repeatable. S.SS.
Prereq: Graduate classification
Techniques. Includes: fermentation, protein isolation, protein purification, SDS-PAGE, Western blotting, NMR, confocal microscopy and laser microdissection, Immunophenotyping, and monoclonal antibody production. Sessions in basic molecular biology techniques and related procedures.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. F.S.
Includes: immunophenotyping, ELISA, flow cytometry, microscopic techniques, image analysis, confocal, multiphoton and laser capture microdissection.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. S.
Includes: Agrobacterium and particle gun-mediated transformation of tobacco, Arabidopsis, and maize, and analysis of tranformants.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. F.
Includes: two-dimensional electrophoresis, laser scanning, mass spectrometry, and database searching.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. F.
Includes: metabolomics and the techniques involved in metabolite profiling. For non-chemistry majoring students who are seeking analytical aspects into their biological research projects.
Offered on a satisfactory-fail basis only.
(Cross-listed with B M S, BBMB, EEOB, GDCB, HORT, NREM, NUTRS, V MPM, VDPAM). Cr. 1. Repeatable. S.
Offered on a satisfactory-fail basis only.
(0-22) Cr. 5. S.SS.
For students enrolled in the Dietetic Internship program only. Supervised practice experience in operational management, medical nutrition therapy and community nutrition. Experiences and activities designed to meet accreditation standards.
(0-18) Cr. 4. F.S.
Prereq: Concurrent enrollment or successful completion of FS HN 554
For students enrolled in the Dietetic Internship program only. Supervised practice experience in operational management, medical nutrition therapy and community nutrition. Experiences and activities designed to meet accreditation standards.
(0-22) Cr. 5. F.SS.
Prereq: Concurrent enrollment or successful completion of FS HN 554 and FS HN 555
For students enrolled in the Dietetic Internship program only. Supervised practice experience in operational management, medical nutrition therapy and community nutrition. Experiences and activities designed to meet accreditation standards.
(Dual-listed with FS HN 466). (Cross-listed with DIET). (2-2) Cr. 3. F.
Prereq: FS HN 361 and FS HN 362
Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, assessment, diagnosis, intervention, monitoring, evaluation, and documentation. Literature review of specific counseling and learning theories.
(Dual-listed with FS HN 471). (2-3) Cr. 3. F.
Prereq: FS HN 351 or A E 451 or CH E 357; MICRO 201 or MICRO 302; CHEM 163 or CHEM 177.
Principles and applications of food processing by application of heat (blanching, pasteurization, canning, extrusion, evaporation and distillation, extrusion and dehydration) and by removal of heat (refrigeration and freezing). Emphasis on solving problems in laboratory and recitation sessions.
(Dual-listed with FS HN 472). (2-3) Cr. 3. S.
Prereq: FS HN 351 or A E 451 or CH E 357.
Principles and applications of food processing by biological (fermentation, enzymes) and nontraditional (high pressure, irradiation, pulsed electric field) preservation methods. Includes packaging, waste water treatment, and sanitation. Emphasis on solving problems in laboratory and recitation sessions.
(1-0) Cr. 1. F.
Orientation to and discussion of research interests in food science and nutrition. Discussion of policy and ethical issues in the conduct of research. Intended for entering students in FS HN.
Offered on a satisfactory-fail basis only.
(1-0) Cr. 1. S.
Discussion and practice of oral presentation of scientific data in a professional setting. Discussion of issues related to data presentation. Intended for graduate students in their first or second semester in FS HN.
Offered on a satisfactory-fail basis only.
Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.
Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.
Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.
Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.
Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
(Dual-listed with FS HN 496A). Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
Meets International Perspectives Requirement.
(Dual-listed with FS HN 496B). Cr. 1-4. Repeatable. F.S.SS.
Prereq: Permission of instructor
(One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
Cr. arr.
Nonthesis option only.
Courses for graduate students:
(2-3) Cr. 3. Alt. S., offered odd-numbered years.
Prereq: FS HN 311 or FS HN 411 or FS HN 502 or BBMB 404
Principles of instrumental measurements of color, aroma, flavor, texture, and rheology. Techniques and instrumentation for measuring the quality of foods; relationship of these methods to food color, taste, flavor, texture, and rheological quality. Application of methods to various foods and biorenewable materials.
(Cross-listed with BRT). (2-3) Cr. 3. Alt. F., offered even-numbered years.
Prereq: FS HN 311 or FS HN 411 or FS HN 502 or BBMB 404
Properties and applications of industrial enzymes important in food, feed, and bioprocessing, including biofuels and bioproducts. Characterization of enzyme catalytic mechanisms, kinetics, isolation, mutagenesis, and operating conditions, including evaluation of substrates, products, immobilization, enzyme inhibitors, pH, pressure, and temperature.
(Cross-listed with MICRO, TOX). (3-0) Cr. 3. Alt. S., offered odd-numbered years.
Prereq: FS HN 420 or FS HN 421 or FS HN 504
Topics of current interest in food microbiology, including new foodborne pathogens, rapid identification methods, effect of food properties and new preservation techniques on microbial growth, and mode of action of antimicrobials.
(Cross-listed with MICRO, TOX). (2-0) Cr. 2. Alt. S., offered even-numbered years.
Prereq: FS HN 420 or FS HN 421 or FS HN 504
Provides an overview of rapid microbial detection methods for use in foods. Topics include historical aspects of rapid microbial detection, basic categories of rapid tests (phenotypic, genotypic, whole cell, etc.), existing commercial test formats and kits, automation in testing, sample preparation and "next generation" testing formats now in development.
(1-0) Cr. 1. F.S.SS.
Presentation of thesis or dissertation research. May be taken once for M.S. program and twice for the Ph.D. program.
Cr. R. Repeatable. F.S.
Active listening and critical thinking activities related to research seminars in food science and human nutrition. Required each semester for all FSHN graduate students. Electronic documentation.
Cr. arr. Repeatable. F.S.SS.
Prereq: FS HN 502 or FS HN 503 or FS HN 504 or FS HN 553 or FS HN 554
(Cross-listed with NUTRS). (1-0) Cr. 1. F.
Prereq: 3 credits of graduate course work in food science and/or nutrition
Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Formation of grant writing teams in food science and/or nutrition.
Offered on a satisfactory-fail basis only.
Cr. arr. Repeatable. F.S.SS.
Offered on a satisfactory-fail basis only.