Archer, D.L., Chair; Bailey, L.B.; Balaban, M.O.; Bates, R.P.; Borum, P.R.; Braddock, R.J.; Brown, R.D., Jr.; Chen, C.S.; Cousins, R.J.; Gregory, J.F.; Kauwell, G.P.A.; Langkamp-Henken, B.J.; Marshall, M.R.; Moye, H.A.; O’Keefe, S.F.; Otwell, W.S.; Parish, M.E.; Percival, S.S.; Rodrick, G.E.; Rouseff, R.L.; Schmidt, R.H.; Shireman, R.B.; Sims, C.A.; Sitren, H.S.; Thompson, N.P.; Turner, R.E.

The following faculty from other departments and units instruct in the Food Science program: Teixeira, A.A.; West, R.I.

An introduction to biochemistry with emphasis on intermediary metabolism.

The role of nutrition in promoting, maintaining, and improving health in the community. Investigation of traditional aspects of the emerging health delivery systems, as well as entrepreneurial ventures in wellness. Students will study the financial, legislative, political, sociological, and scientific aspects of public and community health.

Management of food service systems including purchasing, receiving, regulation of inventory, factors affecting nutrients in food and applied laboratory.

An integrated approach to developing skills to provide effective nutrition intervention strategies (part I).

An integrated approach to developing skills to provide effective nutrition intervention strategies (part II).

Individual research work in various phases of dietetics.

An special project course restricted to students in the college’s Honors Program. Students complete a project on a selected topic, issue, or problem in research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Lectures, conference, laboratory or clinical experience covering specially selected topics in dietetics.

For science and nonscience students. Discussion of current nutrition and food science topics concerning nutritional quality and safety of foods as they relate to one’s health. (B)

Commodities selected for human consumption and the methods used by food technologists to prolong shelf life, retard spoilage and ensure quality. Principles upon which the various processing methodologies are based. (B)

Lectures, discussions, demonstrations and field trips concerning microbial, chemical and biological safety of food, principles of sanitation for the food processing, food service and retail food industries.

Sources and types of biological contamination and its control during harvesting, processing and storage of foods; food fermentation; biotechnology sanitation; HACCP methods used to examine foods for microbial content.

Methods to enumerate microorganisms in foods.

Demonstrations and illustrations of the chemical and physical properties of foods. Shows the effects of processing, ingredients and storage on food quality and nutrient retention.

Relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.

Laboratory covering the relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.

Principles and practice of physical and chemical methods for analyzing foods. (P)

Principles of processing foods: cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and use of chemicals.

Capstone course integrating food science and related disciplines to value-added food products using traditional and novel commodity, ingredient and process combinations. Class projects emphasize technology, safety, health/nutrition, legal, quality and economic/ marketing considerations.

Processing principles and methods of preparation of various seafood products and control of product quality.

Principles and application of processing methods for fruits and vegetables and the control of product quality.

Measurement and control of the major quality parameters of foods, including sensory, color and texture.

Government laws regulating food wholesomeness; food handling, processing and distribution under sanitary conditions; food ingredients and labeling of food products.

Individual research work in various phases of food science.

An individual special project course restricted to students in the College of Agriculture’s Honros Program. Students will complete a project on a selected topic, issue, or problem. Projects may relate to research, teaching, or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Lectures, conferences or laboratory covering specially selected topics in food science.

One term employment in industry including extra work according to a pre-approved outline. Practical work under industrial supervision as set forth in College of Agriculture regulations.

The properties, functions, requirements, interrelationships and metabolism of nutrients. (B)

Metabolic relationships of nutrients with emphasis upon their functions in biochemical and physiological processes as well as variations in requirements in response to stress. Meets requirements of the American Dietetic Association.

Nutritional needs throughout stages of the life cycle including pregnancy and lactation, infancy, adolescence and aging, socioeconomic, cultural and psychological influences of food and nutrition behavior.

Part one of a two-semester sequence that focuses on the biochemical and pathophysiological bases of disease/conditions that require specialized nutrition support/medical nutrition therapy.

Part two of a two-semester sequence that focuses on the biochemical and pathophysiological bases of disease/conditions that require specialized nutrition support/medical nutrition therapy.

Individual research work in various phases of nutrition.

An individual special project course restricted to students in the College of Agriculture’s Honors Program. Students will complete a project on a selected topic, issue, or problem. Projects may relate to research, teaching, or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Lectures or laboratory covering selected topics in human nutrition.

One term employment in industry or the health field according to a pre-approved outline. Practical work under supervision as set forth in College of Agriculture regulations.