Food Science and Human Nutrition

Credits: 3. Contact Hours: Lecture 3.

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. High school biology and chemistry or 3 credits of college level biology and chemistry recommended. (Typically Offered: Fall, Spring, Summer)

Credits: 1. Contact Hours: Lecture 1.

A scientific evaluation of dietary needs, dietary supplementation, and pop-culture claims relative to physical/sport performance. Discussion of safe and effective practices to enhance physical/sport performance. (Typically Offered: Fall, Spring)

Credits: 1. Contact Hours: Laboratory 6.

Prereq: Major in CUFSA or CUFSH or Culinary Science minor
Introduction to culinary science. Students will develop fundamental culinary skills by arranged on-campus work experience (100 hours). Sessions with instructor arranged. (Typically Offered: Spring)

Credits: 1. Contact Hours: Lecture 1.

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. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Lecture 2.

Prereq: (FSHN 1010 or FSHN 1670); concurrent enrollment in FSHN 1150
Principles involved in preparation of food products of standard quality. Influence of composition and techniques on properties of food products. (Typically Offered: Spring)

Credits: 1. Contact Hours: Laboratory 3.

Prereq: (FSHN 1010 OR FSHN 2140) AND Major in NUTRS, DIET, FCEDS, HSPM
Practice standard methods of food preparation with emphasis on quality, nutrient retention, and safety. (Typically Offered: Fall, Spring)

(Cross-listed with BBMB 1200).
Credits: 2. Contact Hours: Lecture 2.

An introduction to the major classes of biomolecules, basic biochemical concepts, enzymology, metabolism and genetic engineering as they apply to the production and flavor of beer. All aspects of the biochemistry of beer will be covered, including the malting of barley, starch conversion, yeast fermentation and the chemical changes that occur during the aging of beer. Intended for non-majors. (Typically Offered: Fall)

(Cross-listed with BBMB 1200L).
Credits: 1. Contact Hours: Laboratory 3.

Prereq: Credit or enrollment in BBMB 1200
An introduction to biochemical methods related to the production of beer. Laboratory exercises related to water chemistry, mash enzymology, hop compound extraction and analysis, and yeast biology will be performed. Closely follows the material being taught in BBMB 1200. Graduation Restriction: Natural science majors are limited to elective credit only.

Credits: 3. Contact Hours: Lecture 3.

Understanding and implementing present day knowledge of nutrition. The role of nutrition in the health and well being of the individual and family. High school biology or 3 credits of biology recommended. (Typically Offered: Fall, Spring, Summer)

Credits: 1. Contact Hours: Lecture 1.

An introduction to food literacy using systems thinking. Exploration of movies and documentaries to identify how one's food choices can support personal health, community, and the environment. Development of skills to assess potential bias of multi-media messages. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.

Introduction to presentation of published research and discussion of current issues in food science and human nutrition. Emphasis on sources of credible information, ethics, and communication. (Typically Offered: Fall, Spring)

Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Prereq: FSHN 1010
Lecture and lab-based instruction on principles of food processing and packaging. Food product-based discussion and activities will highlight raw food materials; unit operations; food quality and safety; processing plant sanitation; food forming and extrusion; fermentation; properties and selection of packaging materials. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 1670 or FSHN 2650; CHEM 2310 or CHEM 3310; plus concurrent enrollment in FSHN 1150 or 2150
Composition and structure of foods. Principles of preparation of standard quality food products. Behavior and interactions of food constituents. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Laboratory 6.

Prereq: Credit or enrollment in FSHN 2140
Practice standard methods of food preparation with emphasis on quality, nutrient retention, and safety. Development of culinary skills and advanced food preparation. (Typically Offered: Fall, Spring)

Credits: 3. Contact Hours: Lecture 3.

American cuisine reflects the history of the U.S. It is the unique blend of diverse groups of people from around the world, including indigenous Native American Indians, Africans, Asians, Europeans, Pacific Islanders, and South Americans. Explore factors that impact the American Cuisine of today including diverse ethnic and cultural group influences, historical events related to food diversity in the U.S., and agriculture and industrial impacts on food production. Practical knowledge and basic food preparation techniques related to the U.S. food system and trends. Class sessions will include lectures, class discussions and Tasting Immersion activities. (Typically Offered: Fall, Spring)

(Cross-listed with TSM 2410).
Credits: 2. Contact Hours: Lecture 1, Laboratory 2.

Prereq: MATH 1450 or higher.
A study of selected materials and related processes used in plastics manufacturing. Lecture and laboratory activities focus on materials, properties, and processes. (Typically Offered: Fall, Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 1010 or FSHN 1670
Exploration of the components of our food system including production, processing, and access. A systems approach is used to evaluate the social, environmental, and nutrition/health implications of the US food system. Controversial topics related to how food is produced, processed, marketed and consumed will be discussed. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 1670; CHEM 1630, CHEM 1630L; 3 credits in BIOL
Digestion, absorption, metabolism, and biochemical functions of nutrients. Biochemical aspects of nutrient deficiencies. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 1670; (credit or enrollment in FSHN 2640 or credit or enrollment in 3 credits in BBMB)
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. (Typically Offered: Spring, Summer)

Credits: 1. Contact Hours: Lecture 1.

Prereq: 3 credits in Biology
Through case scenarios presented by practicing physicians and other health care professionals of various specializations, students will gain appreciation for the actual clinical impact of nutrition on health and disease. Through interactions with clinicians, students will learn about the current and future status of health care. (Typically Offered: Spring)

(Cross-listed with HORT 2760).
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.

A scientific introduction to viticulture (grape-growing) and enology (wine- making) and grape and wine chemistry. Topics include grape biology and cultivars, vineyard management, geography of wine, wine production, wine classification, grape and wine chemistry, wine sensory. No wine tasting. (Typically Offered: Spring)

Credits: 1. Contact Hours: Lecture 2.

Introduction to the concepts of nutrigenomics and nutrigenetics and how it affects consumers of food, as well as the implications for human diseases. The potential impact of personalized nutrition and full genome sequencing on health maintenance, chronic disease prevention, and the ethical implications of this knowledge will be explored. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 2.

Prereq: 3 credits in statistics
Fundamentals of statistical decision-making processes and quality control procedures used in food quality assurance programs. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: Credit or enrollment in BBMB course 3000 or higher; (CHEM 2310 or CHEM 3310); ENGL 2500
The structure, properties, and chemistry of food constituents and animal and plant commodities. (Typically Offered: Fall)

Credits: 1. Contact Hours: Laboratory 3.

Prereq: Credit or concurrent enrollment in FSHN 3110
The laboratory practices of structure, properties, and chemistry of food constituents. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.

Prereq: Major or minor in Culinary Food Science or Food Science; Junior or senior classification.
Introduction to the roles culinary scientists and food scientists hold within industry. Discussions focused on professional and educational development and emerging issues and trends in the food industry. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.

Prereq: Major or minor in FSHN
Focus on the importance of professional skills and application of those skills to potential job situations. Professional skills include communication, team building, leadership vs. management styles, business ethics, and continual learning. Junior classification recommended. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 2.

Prereq: Major in Dietetics (A or H) or Pre-Diet and Exercise; Junior classification
Introduction to the profession of dietetics and responsibilities associated with dietetic professional practice. Emphasis on exploring career options in dietetics and preparation for supervised practice and graduate school. Leadership and professional career development for the dietitian is addressed through self reflection and creation of materials for post-baccalaureate programs. Professional issues related to dietetic practice include Code of Ethics, legal credentialing and standards of professional practice, leadership and future trends in the profession. (Typically Offered: Fall)

(Cross-listed with ENVS 3420/ AGRON 3420).
Credits: 3. Contact Hours: Lecture 3.

Prereq: Junior classification
Issues associated with global agricultural and food systems including ethical, social, economic, environmental, and policy contexts. Investigation of various causes and consequences of overnutrition/undernutrition, global health, poverty, hunger, access, and distribution. Meets International Perspectives Requirement. (Typically Offered: Fall, Spring, Summer)

Credits: 3. Contact Hours: Lecture 3.

Prereq: (FSHN 2070; [MATH 1600 or MATH 1650]; [PHYS 1310 or PHYS 2310]) or Permission of Instructor
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. Graduation Restriction: Credit for only FSHN 3510 or CHE 3570 may be applied toward graduation for the Food Science major or Food Science minor. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: ENGL 2500; FSHN 2650
Physiological and biochemical basis for nutrient needs; assessment of nutrient deficiency and toxicity; examination of nutrient functions and the regulation of metabolism; nutrient-gene interactions; mechanistic role of nutrients in health and disease. 3 credits or concurrent enrollment in 3000-level or above Biochemistry recommended. 3 credits in physiology recommended. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 2, Laboratory 2.

Prereq: FSHN 2650
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. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 3600; credit or enrollment in BIOL 2560 or 3350
Molecular, biochemical and physiological basis to understand the nutritional aspects of human development and aging. Nutrient needs and various disease states at each stage of human life cycle. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: (BIOL 2560 and BIOL 2560L) or enrolled in NRS major
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. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

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. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 2640 or FSHN 2650
Theory and application of adult learning and behavior change as it relates to the role of nutrition in health promotion and disease prevention. Discussion of nutrition education and interventions relative to various models. Focus on communication strategies for providing nutrition messages to diverse community audiences using various forms of media and outreach. (Typically Offered: Spring)

Credits: 1. Contact Hours: Lecture 1.

An independent course focused on medical terminology, abbreviations, and simple clinical mathematical calculations. (Typically Offered: Fall, Spring, Summer)

(Cross-listed with ME 3730).
Credits: 3. Contact Hours: Lecture 1.5, Laboratory 4.5.

Introduction to brewing science and technology. Understanding the role of malts, hops, water, and yeast in production of ale and lager beers. Unit operations in brewing. Health, safety, and environmental sustainability in alcohol production and consumption. Weekly laboratory in practical aspects of beer production. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Lecture 2.

Science and Practice of Cheesemaking is designed to provide students with applied knowledge about milk chemistry and microbiology, sanitation, and cheesemaking. Small teams will engage in various aspects of research and development, including brainstorming, basic market research, food processing, sensory evaluation, and marketing pitches for a new cheese with beer or wine. The course culminates with an invitational culinary event, designed and executed by the students. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Prereq: HSPM 3800; HSPM 3800L
Functions and responsibilities related to the management of foodservice systems and nutrition services, including planning, marketing, human resource management, and cost accounting.Graduation Restriction: Only one of HSPM 3920 or FSHN 3920 may count toward graduation. (Typically Offered: Spring)

Credits: 2. Contact Hours: Lecture 2.

Prereq: 3 credits in FSHN at 2000-level or above
History of food law in the US and the world. Relationship between policy, legislation and regulation. Introduction to primary US regulatory agencies and enforcement principles. Discussion of key laws related to food safety and nutrition. Overview of federal and independent research tools and sources of food law. (Typically Offered: Spring, Summer)

(Dual-listed with FSHN 5060).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Prereq: FSHN 3050 and credit or enrollment in FSHN 4110; 3 credits in statistics
Sensory evaluation techniques used to evaluate the appearance, aroma, flavor, texture and acceptability of foods. Relationships between sensory and instrumental measurements of color and texture. Work independently and cooperatively (in a team) to identify sensory evaluation objectives, write hypotheses, design and conduct experiments, and analyze and interpret data. (Typically Offered: Fall)

(Dual-listed with FSHN 5070/ MICRO 5070). (Cross-listed with MICRO 4070).
Credits: 3. Contact Hours: Lecture 3.

Prereq: MICRO 2010 or MICRO 3020
Examination of the various factors in the production of foods, from production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. Upon successful completion of this class, the student will receive both the Preventive Controls for Human Foods certificate (FDA program) and the International HACCP Alliance certificate (USDA-FSIS program). Recommended: FSHN 4200 or MICRO 4200 and one semester of Microbiology Laboratory. (Typically Offered: Fall, Spring)

Credits: 1. Contact Hours: Laboratory 3.

Gain 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. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Prereq: FSHN 3110 or CHEM 2110
An introduction to the theory and application of chemical and instrumental methods for determining the constituents of food. Use of standard procedures for food analysis and food composition data bases. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Lecture 1, Laboratory 3.

Prereq: FSHN 2140 or FSHN 3110; 3 credits in STAT
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. (Typically Offered: Fall)

(Dual-listed with FSHN 5120).
Credits: 3. Contact Hours: Lecture 1, Laboratory 6.

Prereq: FSHN 4110; senior classification
Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, quality, sensory and processing. Emphasis on teamwork and effective communication. (Typically Offered: Spring)

(Cross-listed with MICRO 4190/ TOX 4190).
Credits: 3. Contact Hours: Lecture 3.

Prereq: MICRO 2010 or MICRO 3020; 3 credits in BBMB
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. Offered even-numbered years. Graduation Restriction: Only one of FSHN 4190 and FSHN 5190 may count toward graduation. (Typically Offered: Spring)

(Cross-listed with MICRO 4200/ TOX 4200).
Credits: 3. Contact Hours: Lecture 3.

Prereq: MICRO 2010 or MICRO 3020
Effects of microbial growth in foods. Methods to control, detect, and enumerate microorganisms in food and water. Foodborne infections and intoxications. (Typically Offered: Fall)

(Cross-listed with MICRO 4210).
Credits: 3. Contact Hours: Lecture 1, Laboratory 5.

Prereq: MICRO 2010 or MICRO 3020; MICRO 2010L or MICRO 3020L. Credit or enrollment in FSHN/MICRO 4200
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. (Typically Offered: Spring)

(Dual-listed with FSHN 5300).
Credits: 2. Contact Hours: Lecture 2.

Prereq: Junior standing
Introduction to public policy for health care professionals. Emphasis on understanding the role of the practitioner for participating in the policy process, interpreting government policies and programs such as Medicare and Medicaid, determining reimbursement rates for eligible services, and understanding licensure and accreditation issues. Discussion and exploration of federal, state and professional policy-relevant resources. (Typically Offered: Fall, Spring)

(Cross-listed with ECON 4350).
Credits: 3. Contact Hours: Lecture 3.

Prereq: STAT 2260, ECON 2350, and ECON 3010
Food market analysis from an economics perspective; food markets and consumption; methods of economic analysis; food industry structure and organization; food and agriculture regulations; labeling; consumer concerns; agricultural commodity promotion. Final project required. (Typically Offered: Spring)

Credits: 2. Contact Hours: Lecture 2.

Prereq: Sophomore classification
In-depth discussion, synthesis, and analysis of domestic and global food issues from a systems approach. Mutually reinforcing interactions between culture, biology, and environmental influences on human dietary habits, nutrition and health will be emphasized. Historical and current foodways of cultural groups will be presented with specific attention to understanding cultural differences. Students will demonstrate how to locate, interpret, evaluate and use professional literature to inform about current food and society issues. Meets U.S. Diversity Requirement. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.

Prereq: Junior standing
In-depth analysis and discussion of economic, environmental, social, and ethical implications of food waste. Overview of personal food waste reduction strategies, food recycling/recovery, and responsible waste disposal methods. Discussion and application of advocacy tactics for the promotion of food waste reduction in local communities. (Typically Offered: Spring)

(Dual-listed with FSHN 5600).
Credits: 3. Contact Hours: Lecture 3.

An overview of current global nutrition and health-related issues in relation to the Sustainable Development Goals. The etiology, epidemiology, and program/policy responses to topics will be discussed, in relation to the sociocultural, biological, economic, and environmental context of health and disease. Topics include childhood malnutrition, growth stunting, micronutrient deficiences, global nutrition transition, parasitic infections, sanitation, and chronic disease incidence. Participatory course, students will engage in a series of class activities, discussions, and presentations. Meets International Perspectives Requirement. Meets International Perspectives Requirement. (Typically Offered: Spring)

Credits: 4. Contact Hours: Lecture 4.

Prereq: BIOL 2560 or BIOL 3350; FSHN 3600; FSHN 3610; FSHN 3670
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 to optimize nutritional status and improve health. (Typically Offered: Fall)

(Dual-listed with NUTRS 5630).
Credits: 3. Contact Hours: Lecture 3.

Prereq: FSHN 3610
Dual-listed with NUTRS 5630. Survey of current public health nutrition challenges and assets among nutritionally vulnerable individuals and groups. Culturally informed interventions or improvements of community nutrition and public health programs will be developed through needs assessment and primary research literature review. Significant emphasis on written and oral communication at the lay and professional level as it relates to community nutrition and health. Students should have a prior background in nutrition or social sciences. Meets U.S. Diversity Requirement. Meets U.S. Diversity Requirement. (Typically Offered: Fall)

(Dual-listed with NUTRS 5640).
Credits: 4. Contact Hours: Lecture 4.

Prereq: FSHN 4610 or NUTRS 5610
(Dual-listed with NUTRS 5640) 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 to optimize nutritional status and promote health. (Typically Offered: Spring)

(Dual-listed with FSHN 5660).
Credits: 3.

Prereq: FSHN 3610 and FSHN 3620
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. (Typically Offered: Fall, Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: BBMB course 2000 or higher OR instructor permission
Understanding the molecular basis for the role of nutrients, nutrient-derivatives, and bioactive compounds in the development, prevention, and treatment of common diseases including diabetes, cancer, vascular disease, obesity, neurological disease, aberrant mineral metabolism, and autoimmune disease. Translating this understanding into practical approaches for improving the health of individuals and populations. Credit for FSHN 3600 suggested. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Prereq: (AE 4510 or CHE 3570 or FSHN 3510)
Principles and application of food processing using both thermal (ex., blanching, pasteurization, canning, drying, freezing, evaporation, aseptic processing, extrusion) and non-thermal (ex., high pressure, irradiation, pulsed electric field, fermentation) unit operations. Emphasis on microbial inactivation, process heat and mass balance, and numerical problem solving. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 1, Laboratory 3.

Prereq: FSHN 4710
Hands-on and demonstration laboratory activities related to food processing principles and applications using lab and pilot-scale equipment. Laboratory experiences include important food processing operations, e.g., blanching/pasteurization, canning, freezing, drying, corn wet milling, fermentation, baking etc. Emphasis on mass balance, interpreting data, writing reports, and presentations. Occasional field trips. (Typically Offered: Spring)

(Cross-listed with ANS 4890/ HSPM 4890/ VDPAM 4890).
Credits: 1. Contact Hours: Lecture 1.

Prereq: (Credit or concurrent enrollment in FSHN 1010 or FSHN 2720 or HSPM 2330); (FSHN 4190 or FSHN 4200); FSHN 4030
Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective. (Typically Offered: Spring)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics. Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics. Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics. Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics. Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics.Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Independent work in food science, nutrition, or dietetics. Graduation Restriction: A maximum of 6 credits of FSHN 4900 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

Credits: 1-4. Repeatable, maximum of 4 credits.

Prereq: Permission of Instructor; Permission of Advisor
Supervised off-campus work experience relevant to the academic major. Graduation Restriction: A maximum of 4 credits of FSHN 4910 may be used toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)

Credits: 1-4. Repeatable, maximum of 4 credits.

Prereq: Permission of Instructor; Permission of Advisor
Supervised off-campus work experience relevant to the academic major. Graduation Restriction: A maximum of 4 credits of FSHN 4910 may be used toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)

Credits: 1-4. Repeatable, maximum of 4 credits.

Prereq: Permission of Instructor; Permission of Advisor
Supervised off-campus work experience relevant to the academic major. Graduation Restriction: A maximum of 4 credits of FSHN 4910 may be used toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)

Credits: 1-4. Repeatable, maximum of 4 credits.

Prereq: Permission of Instructor; Permission of Advisor
Supervised off-campus work experience relevant to the academic major. Graduation Restriction: A maximum of 4 credits of FSHN 4910 may be used toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)

Credits: 2.

Prereq: (FSHN 3600; Senior classification) or Permission of Instructor
Students will develop and implement research projects with faculty supervision, based on knowledge gained from nutrition, biology and chemistry courses and write a formal science paper to share the results of their research. Students will gain appreciation for independent research and experience creative and innovative aspects of nutrition research. (Typically Offered: Fall)

Credits: 1-3. Repeatable, maximum of 3 credits.

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.

(Dual-listed with FSHN 5960A).
Credits: 1-4. Repeatable.

Prereq: Instructor Permission for Course
(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. (Typically Offered: Fall, Spring, Summer)

(Dual-listed with FSHN 5960B).
Credits: 1-4. Repeatable.

Prereq: Instructor Permission for Course
(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. (Typically Offered: Fall, Spring, Summer)

Credits: Required. Repeatable, maximum of 0 credits.

Prereq: Department Chair Permission for Course
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. (Typically Offered: Fall, Spring, Summer)

Credits: 1-6. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
Research under staff guidance. Graduation Restriction: A maximum of 6 credits of FSHN 4990 may be used toward graduation. (Typically Offered: Fall, Spring, Summer)

(Dual-listed with FSHN 4060).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Sensory evaluation techniques used to evaluate the appearance, aroma, flavor, texture and acceptability of foods. Relationships between sensory and instrumental measurements of color and texture. Work independently and cooperatively (in a team) to identify sensory evaluation objectives, write hypotheses, design and conduct experiments, and analyze and interpret data. (Typically Offered: Fall)

(Dual-listed with FSHN 4070/ MICRO 4070). (Cross-listed with MICRO 5070).
Credits: 3. Contact Hours: Lecture 3.

Prereq: MICRO 4200 or Graduate Classification
Examination of the various factors in the production of foods, from production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. Upon successful completion of this class, the student will receive both the Preventive Controls for Human Foods certificate (FDA program) and the International HACCP Alliance certificate (USDA-FSIS program). Recommended: FSHN 4200 or MICRO 4200 and one semester of Microbiology Laboratory. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Lecture 2.

Examination of current consumer food and nutrition trends. Critical analysis of consumer perceptions relative to current research base. Use of various media to create effective nutrition messages for consumers. Activities designed to meet accreditation standards. (Typically Offered: Fall, Spring, Summer)

Credits: 2. Contact Hours: Lecture 1, Laboratory 2.

Principles of sensory evaluation and their application to wine evaluation. Sensory testing methods such as discrimination tests, ranking, descriptive analysis and scoring of wines will be covered. Students will have the opportunity to evaluate and learn about major types and styles of wines of the world. Lab fee. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

Critical review of the key principles of food science and applications in the chemistry, microbiology, and processing of food. Understanding of the impact of processing on the quality of foods with respect to composition, quality and safety. (Typically Offered: Fall)

(Dual-listed with FSHN 4120).
Credits: 3. Contact Hours: Lecture 1, Laboratory 6.

Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, quality, sensory and processing. Emphasis on teamwork and effective communication. (Typically Offered: Spring)

Credits: 2. Contact Hours: Lecture 2.

Examination of current literature relative to molecular, cellular, and physiologic aspects of macronutrient and micronutrient metabolism. Integration of current evidence-based information, including peer- reviewed literature, to inform nutrition practice. Activities designed to meet accreditation standards. (Typically Offered: Fall)

(Cross-listed with ANS 5170/ MICRO 5170/ VMPM 5170).
Credits: 3. Contact Hours: Lecture 3.

Explore current research on gut microbiome including modern tools used to study the gut microbiome. Examine the linkages between gut microbiome and health status, diseases, and manipulation of gut microbiome to improve health. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Principles of research design/methods and interpreting results/statistics in the current peer-reviewed scientific literature. Critical evaluation of the evidence-base to inform nutrition practice. Activities designed to meet accreditation standards. (Typically Offered: Spring)

Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Spring, Summer)

Credits: 2. Contact Hours: Lecture 2.

Basic principles in biotechnology and applied food microbiology, including current topics of interest in food biotechnology. Introduction 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 odd-numbered years. (Typically Offered: Spring).

Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Fall, Summer)

Credits: 3. Contact Hours: Lecture 3.

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. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 2.

A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry. (Typically Offered: Fall)

Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Summer)

Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Summer)

Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Spring)

(Cross-listed with TOX 5290).
Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Fall, Spring, Summer)

(Dual-listed with FSHN 4300).
Credits: 2. Contact Hours: Lecture 2.

Introduction to public policy for health care professionals. Emphasis on understanding the role of the practitioner for participating in the policy process, interpreting government policies and programs such as Medicare and Medicaid, determining reimbursement rates for eligible services, and understanding licensure and accreditation issues. Discussion and exploration of federal, state and professional policy-relevant resources. (Typically Offered: Fall, Spring)

Credits: 2. Contact Hours: Lecture 2.

Explore the role of specific nutrients, dietary bioactive compounds and integrative therapies on disease prevention and treatment. Activities designed to meet accreditation standards. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Application of leadership and management theories and approaches relevant to dietetics practice. Use of self-reflection and self-assessment to assist in recognition and development of leadership behaviors. Activities designed to meet accreditation standards. (Typically Offered: Summer)

Credits: 3. Contact Hours: Lecture 3.

Nutritional biochemistry and physiology related to selected pathophysiology of disease with emphasis on treatment of complex medical problems and current issues. The nutrition care process will be utilized. Evidenced-based practice will be integrated into each disease state covered to optimize nutritional status and promote health. Activities designed to meet accreditation standards. (Typically Offered: Spring)

(Cross-listed with BMS 5420A/ EEOB 5420A/ BBMB 5420A/ GDCB 5420A/ HORT 5420A/ NREM 5420A/ NUTRS 5420A/ VDPAM 5420A/ VMPM 5420A).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

Includes genetic engineering procedures, sequencing, PCR, and genotyping. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)

(Cross-listed with BMS 5420B/ EEOB 5420B/ BBMB 5420B/ GDCB 5420B/ HORT 5420B/ NREM 5420B/ NUTRS 5420B/ VDPAM 5420B).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

Includes: immunophenotyping, ELISA, flow cytometry, microscopic techniques, image analysis, confocal, multiphoton and laser capture microdissection. Offered on a satisfactory-fail basis only. (Typically Offered: Spring, Summer)

(Cross-listed with BMS 5420C/ EEOB 5420C/ BBMB 5420C/ GDCB 5420C/ HORT 5420C/ NREM 5420C/ NUTRS 5420C/ VMPM 5420C/ VDPAM 5420C).
Credits: 1. Contact Hours: Laboratory 2.
Repeatable.

Includes: immunophenotyping, ELISA, flow cytometry, microscopic techniques, image analysis, confocal, multiphoton and laser capture microdissection.ular biology techniques and related procedures. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)

(Cross-listed with BMS 5420D/ EEOB 5420D/ BBMB 5420D/ GDCB 5420D/ HORT 5420D/ NREM 5420D/ NUTRS 5420D/ VMPM 5420D/ VDPAM 5420D).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

Includes: Agrobacterium and particle gun-mediated transformation of tobacco, Arabidopsis, and maize, and analysis of tranformants. Offered on a satisfactory-fail basis only. (Typically Offered: Spring)

(Cross-listed with BMS 5420E/ EEOB 5420E/ BBMB 5420E/ GDCB 5420E/ HORT 5420E/ NREM 5420E/ NUTRS 5420E/ VMPM 5420E/ VDPAM 5420E).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

Includes: two-dimensional electrophoresis, laser scanning, mass spectrometry, and database searching. Offered on a satisfactory-fail basis only. (Typically Offered: Fall)

(Cross-listed with BMS 5420F/ EEOB 5420F/ BBMB 5420F/ GDCB 5420F/ HORT 5420F/ NREM 5420F/ NUTRS 5420F/ VMPM 5420F/ VDPAM 5420F).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

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. (Typically Offered: Fall)

(Cross-listed with BMS 5420G/ EEOB 5420G/ BBMB 5420G/ GDCB 5420G/ HORT 5420G/ NREM 5420G/ NUTRS 5420G/ VMPM 5420G/ VDPAM 5420G).
Credits: 1. Contact Hours: Lecture 0.5, Laboratory 1.
Repeatable.

Sessions in basic molecular biology techniques and related procedures. Offered on a satisfactory-fail basis only. (Typically Offered: Spring)

Credits: 3.

Supervised experiential learning in food service and management. Capstone project. Experiences and activities designed to meet accreditation standards. (Typically Offered: Summer)

Credits: 3.

Supervised experiential learning in community nutrition. Capstone project. Experiences and activities designed to meet accreditation standards. (Typically Offered: Fall)

Credits: 5.

Supervised experiential learning in medical nutrition therapy. Capstone project. Experiences and activities designed to meet accreditation standards. (Typically Offered: Spring)

(Dual-listed with FSHN 4600).
Credits: 3. Contact Hours: Lecture 3.

An overview of current global nutrition and health-related issues in relation to the Sustainable Development Goals. The etiology, epidemiology, and program/policy responses to topics will be discussed, in relation to the sociocultural, biological, economic, and environmental context of health and disease. Topics include childhood malnutrition, growth stunting, micronutrient deficiencies, global nutrition transition, parasitic infections, sanitation, and chronic disease incidence. Participatory course, students will engage in a series of class activities, discussions, and presentations. Meets International Perspectives Requirement. Meets International Perspectives Requirement. (Typically Offered: Spring)

Credits: 4. Contact Hours: Lecture 4.

Overview and practical applications of methods for assessing nutritional status, including: theoretical framework of nutritional health and disease, dietary intake, biochemical indices, nutrition focused physical exam and body composition across the lifecycle. Activities designed to meet accreditation standards. (Typically Offered: Fall)

(Dual-listed with FSHN 4660).
Credits: 3.

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. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Utilize a systems-based approach to critically analyze current and future societal issues specific to nutrition, health, and policy in the US food system. Controversial topics influencing multiple sectors of the US food system will be explored. Pathways forward for local and regional food system transformation will be explored and community-based solutions will be proposed. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

Our food systems are at a crossroad and sustainability is a pressing need. In this course, students will apply a systems-based approach to critically evaluate food production and processing challenges in the US food system using domestic and global case studies. We will consider how food production can be done in environmentally friendly way and reflect on whether consumers can play a role through their food choices. Finally, students will enhance their knowledge regarding food literacy and the ability to apply skills to engage in enterprises that can transform current food systems. (Typically Offered: Fall)

Credits: 3. Contact Hours: Lecture 3.

This course will utilize a system-based approach to consider multisectoral actions integrating health, economic considerations, environmental impacts, and sociocultural wellbeing to comprehensively explore sustainable diets. We will discuss topics related to the benefits and challenges of transitioning to sustainable diets in the context of current and future food systems. The course will also address the role of food environments, link nutrition guidelines to sustainability issues, review complex ethical issues, and identify how sustainable diets fit in the context of global environmental goals. Food systems frameworks and models will be applied to evaluate the sustainability of select foods and eating patterns at the local and global level. (Typically Offered: Spring)

Credits: 3. Contact Hours: Lecture 3.

This course will examine effect of industrial and domestic food processing on the nutrient content of food and risk of developing chronic disease. Offered odd-numbered years. (Typically Offered: Spring).

Credits: 1. Contact Hours: Lecture 1.

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 FSHN. Offered on a satisfactory-fail basis only. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.

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 FSHN. (Typically Offered: Fall)

(Cross-listed with NUTRS 5890/ GERON 5890/ NEURO 5890/ PSYCH 5890).
Credits: 2. Contact Hours: Lecture 2.

Structural, functional, and biochemical aspects of brain and non-motor behavior across the human lifespan. Types of neuroimaging used to assess the brain. Current research is leveraged to gauge how nutrition, diseases related to nutrition, and associated physiological processes influence the brain, particularly for common developmental, psychological, and neurological disorders. (Typically Offered: Spring)

Credits: 1-3. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)

Credits: 1-3. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)

Credits: 1-3. Repeatable, maximum of 6 credits.

Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)

(Dual-listed with FSHN 4960A).
Credits: 1-4. Repeatable.

(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. (Typically Offered: Fall, Spring, Summer)

(Dual-listed with FSHN 4960B).
Credits: 1-4. Repeatable.

(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. (Typically Offered: Fall, Spring, Summer)

Credits: 1-30. Repeatable.

Prereq: Instructor Permission for Course
Nonthesis option only. (Typically Offered: Fall, Spring, Summer)

Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Instrumental methods for measuring chemical and physical properties of foods, food quality and functionality. Techniques for methods development, sample preparation, optimization of operating conditions, and data analysis needed to obtain accurate, reproducible results by means of instrumentation. Offered even-numbered years. (Typically Offered: Fall). .

Credits: 3. Contact Hours: Lecture 3.

Recent advances in the science and technology of food processing and preservation; examples include both thermal and non-thermal processes, including cold plasma, nanotechnology, and extrusion. Advances in extraction and separation technologies, by-product utilization, and sustainability in food processing industry will also be discussed. Students to research on select topics and present. Offered odd-numbered years. (Typically Offered: Fall).

Credits: 3. Contact Hours: Lecture 3.

Structure, chemical and physical properties of lipids, proteins and carbohydrates, and their food and industrial applications. Changes in functionalities during processing and storage. Offered even-numbered years. (Typically Offered: Spring).

(Cross-listed with MICRO 6260/ TOX 6260).
Credits: 3. Contact Hours: Lecture 3.

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. Offered odd-numbered years. (Typically Offered: Spring)

(Cross-listed with MICRO 6270/ TOX 6270).
Credits: 2. Contact Hours: Lecture 2.

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. (Typically Offered: Fall, Spring, Summer)

Credits: 3. Contact Hours: Lecture 3.

Current issues and concepts of food and agricultural product traceability in the U.S., from production to consumption. Food types, microbial agents of concern, adulterants, disease investigations, risk analysis, risk mitigation, prevention and regulatory policy and advocacy. Travel to Washington, D.C. (Typically Offered: Fall)

Credits: 1. Contact Hours: Lecture 1.
Repeatable, maximum of 2 credits.

Presentation of thesis or dissertation research. Must be taken once for each graduate program; once for the M.S. program and once for the Ph.D. program. (Typically Offered: Fall, Spring, Summer)

Credits: Required. Contact Hours: Lecture 1.
Repeatable.

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. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)

Credits: 1-30. Repeatable.

Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)

(Cross-listed with NUTRS 6950).
Credits: 1. Contact Hours: Lecture 1.

Grant proposal preparation experiences including writing and critiquing ofproposals and budget planning. Understanding the grant funding process from federal, foundation, and commodity agencies. Includes preparing a grant for possible submission and participation in the review of proposals. Discussion of the role of successful grant writing in career development. (Typically Offered: Fall, Spring)

Credits: 1-30. Repeatable.

Prereq: Instructor Permission for Course
Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)