Any experimental courses offered by FS HN can be found at: registrar.iastate.edu/faculty-staff/courses/explistings/
Courses
Courses primarily for undergraduates:
(3-0) Cr. 3. F.S.SS.
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.
(1-0) Cr. 1. F.S.
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.
(0-6) Cr. 1. S.
Prereq: Culinary Food Science major or minor.
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 BBMB). (2-0) Cr. 2. F.
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.
Natural science majors are limited to elective credit only.
(Cross-listed with BBMB). Cr. 1.
Prereq: Credit or enrollment for credit in BBMB 120
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 120.
Natural science majors are limited to elective credit only.
(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 presentation of published research and discussion of current issues in food science and human nutrition. Emphasis on sources of credible information, ethics, and communication.
(2-3) Cr. 3. S.
Prereq: FS HN 101
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.
(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. F.S.
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.
Meets U.S. Diversity Requirement
(Cross-listed with TSM). (1-2) Cr. 2. F.S.
Prereq: MATH 145
A study of selected materials and related processes used in plastics manufacturing. Lecture and laboratory activities focus on materials, properties, and processes.
(3-0) Cr. 3. S.
Exploration of the components of our food system including food production, food processing, and food access and the social, political and ethical influences on these components. Controversial topics related to how food is produced, processed, marketed and consumed will be discussed.
Meets U.S. Diversity Requirement
(3-0) Cr. 3. S.SS.
Prereq: FS HN 167, plus credit or enrollment in biochemistry 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.
(Cross-listed with HORT). (3-0) Cr. 3. S.
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.
(2-0) Cr. 2. S.
Prereq: 3 credits in statistics
Fundamentals of statistical decision-making processes and quality control procedures used in food quality assurance programs.
(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. F.
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.
(1-0) Cr. 1. F.
Prereq: Major or minor in Culinary Food Science or Food Science; Junior classification recommended.
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.
(1-0) Cr. 1. F.
Prereq: Junior classification, 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 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.
Offered on a satisfactory-fail basis only.
(Cross-listed with AGRON, ENV S). (3-0) Cr. 3. F.S.SS.
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.
(3-0) Cr. 3. S.
Prereq: MATH 160 or equivalent, PHYS 131 or equivalent, FS HN 207 or permission of the 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.
(3-0) Cr. 3. F.
Prereq: ENGL 250, 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 the regulation of metabolism; nutrient-gene interactions; mechanistic role of nutrients in health and disease.
(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
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.
(3-0) Cr. 3. F.
Prereq: FS HN 264 or FS HN 265 or accepted into Nursing 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.
(3-0) Cr. 3. S.
Prereq: BIOL 256 and BIOL 256L, or accepted into RN - to - BSN program
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.
(1-0) Cr. 1. F.S.SS.
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
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.
(Dual-listed with FS HN 506). (2-3) Cr. 3. F.
Prereq: FS HN 305 and credit or enrollment in FS HN 411; 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.
(Dual-listed with FS HN 507). (Cross-listed with MICRO). (3-0) Cr. 3. F.S.
Prereq: MICRO 420
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).
(0-3) Cr. 1. S.
Prereq: Permission of instructor
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.
(1-3) Cr. 2. F.S.
Prereq: FS HN 167, FS HN 214 or FS HN 311 and FS HN 115, FS HN 215 or FS HN 311L; 3 credits in statistics
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. S.
Prereq: FS HN 411; senior classification
Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, quality, sensory and processing. Some pilot plant experiences. Emphasis on teamwork and effective communication.
(Cross-listed with MICRO). (1-5) Cr. 3. S.
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 530). (2-0) Cr. 2. F.S.
Prereq: Senior or graduate classification, or permission of instructor
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.
(Cross-listed with ECON). Cr. 3. S.
Prereq: STAT 226, ECON 235, ECON 301.
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.
(Dual-listed with NUTRS 560 FS HN 560). (3-0) Cr. 3.
An overview of global nutrition issues, including the sociocultural, biological, economic, and environmental context of nutrition related topics. The etiology, epidemiology, and program/policy responses to issues will be presented. Areas to be covered include childhood malnutrition, growth stunting, micronutrient deficiencies, parasites and nutrition, sanitation, and obesity and chronic disease incidence in developing countries. Participatory course, students will engage in a series of class activities, discussions, and presentations.
(Dual-listed with NUTRS 561). (4-0) Cr. 4. F.
Prereq: FS HN 360, FS HN 361, FS HN 367; plus BIOL 256 and 256L or BIOL 335
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.
(3-0) Cr. 3. F.
Prereq: FS HN 265 or FS HN 360; FS HN 361
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 461
(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 to optimize nutritional status and promote health.
(Dual-listed with FS HN 566). (2-2) Cr. 3. F.S.
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.
(3-0) Cr. 3. S.
Prereq: FS HN 360 or equivalent
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.
(3-0) Cr. 3. F.
Prereq: FS HN 351 or A E 451 or CH E 357; MICRO 201 or 302.
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.
(1-3) Cr. 2. F.
Prereq: Credit or enrollment in FS HN 471 or A E 451 or CH E 357
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.
(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 advisor
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 advisor
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 advisor
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 advisor
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 advisor
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
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.
(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; credit or enrollment in FS HN 463; COMST 450B recommended
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.
Offered on a satisfactory-fail basis only.
(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:
(Dual-listed with FS HN 406). (2-3) Cr. 3. F.
Prereq: FS HN 305 and credit or enrollment in FS HN 411; 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.
(Dual-listed with FS HN 407). (Cross-listed with MICRO). (3-0) Cr. 3. F.S.
Prereq: MICRO 420
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).
(2-0) Cr. 2. SS.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
Examination of current consumer food and nutrition trends. Critical analysis of consumer perceptions relative to current research base. Use of various media (blog, podcast, print publication, and YouTube video) to create effective nutrition messages for consumers. Activities designed to meet accreditation standards.
Cr. 2. S.
Prereq: Must be at least 21 years of age; senior or graduate status.
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.
(3-0) Cr. 3. F.
Prereq: 3 credits in each of organic chemistry, physics, mathematics, and microbiology.
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.
(Dual-listed with FS HN 412). (1-6) Cr. 3. S.
Prereq: FS HN 411; senior classification
Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, quality, sensory and processing. Some pilot plant experiences. Emphasis on teamwork and effective communication.
(2-0) Cr. 2. F.
Prereq: Acceptance in the Master’s of Professional Practice in Dietetics program.
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 advanced professional nutrition practice. Activities designed to meet accreditation standards.
(Cross-listed with AN S, MICRO, V MPM). Cr. 3. F.
Prereq: 2-3 credits in microbiology and/or immunology.
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.
(3-0) Cr. 3. S.
Prereq: Acceptance in the Master’s of Professional Practice in Dietetics program.
Principles of research design/methods and interpreting results/statistics in the current peer-reviewed scientific literature. Critical evaluation of the evidence-base to inform advanced professional nutrition practice. Activities designed to meet accreditation standards.
(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.
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.
(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.
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.
(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.
(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.
(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.
(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.
(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.
(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.
(Dual-listed with FS HN 430). (2-0) Cr. 2. F.S.
Prereq: Senior or graduate classification, or permission of instructor
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.
(2-0) Cr. 2. F.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
Explore the role of specific nutrients, dietary bioactive compounds and integrative therapies on foods, drugs, disease prevention and treatment. Activities designed to meet accreditation standards.
(3-0) Cr. 3. SS.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program
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.
(3-0) Cr. 3. S.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
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.
(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, BBMB, 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.
(3-0) Cr. 3. F.
Prereq: Enrollment in GP-IDEA MFCS in Dietetics
Examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Discussion of medical nutrition therapy for a variety of medical conditions in this population including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.
(0-22) Cr. 3. SS.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
Supervised experiential learning in food service and management. Capstone project. Experiences and activities designed to meet accreditation standards.
(0-18) Cr. 3. F.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
Supervised experiential learning in community nutrition. Capstone project. Experiences and activities designed to meet accreditation standards.
(0-22) Cr. 5. S.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
Supervised experiential learning in medical nutrition therapy. Capstone project. Experiences and activities designed to meet accreditation standards.
(Dual-listed with FS HN 460). (Cross-listed with NUTRS). (3-0) Cr. 3.
An overview of global nutrition issues, including the sociocultural, biological, economic, and environmental context of nutrition related topics. The etiology, epidemiology, and program/policy responses to issues will be presented. Areas to be covered include childhood malnutrition, growth stunting, micronutrient deficiencies, parasites and nutrition, sanitation, and obesity and chronic disease incidence in developing countries. Participatory course, students will engage in a series of class activities, discussions, and presentations.
(4-0) Cr. 4. F.
Prereq: Acceptance in the Master of Professional Practice in Dietetics program.
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.
(Dual-listed with FS HN 466). (2-2) Cr. 3. F.S.
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.
(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.
(Cross-listed with GERON, NEURO, NUTRS, PSYCH). Cr. 2. S.
Prereq: Graduate standing, or undergraduate with consent of instructor.
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.
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.
(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. F., offered even-numbered years.
Prereq: FS HN 311, or FS HN 410, or FS HN 511 or equivalent.
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.
(3-0) Cr. 3. Alt. F., offered odd-numbered years.
Prereq: FS HN 311, or FS HN 471/472 or equivalent, or FS HN 511.
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.
(3-0) Cr. 3. Alt. S., offered even-numbered years.
Prereq: FS HN 311, or FS HN 411, or FS HN 511, or BBMB 404, or equivalent.
Structure, chemical and physical properties of lipids, proteins and carbohydrates, and their food and industrial applications. Changes in functionalities during processing and storage.
(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. F., 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. Repeatable, maximum of 2 credits. F.S.SS.
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.
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 nutritional sciences
Grant proposal preparation experiences including writing and critiquing of proposals 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.
Cr. arr. Repeatable. F.S.SS.
Offered on a satisfactory-fail basis only.