2005-06 Undergraduate Catalog
Course Descriptions
BCH 3025 Fundamentals of Biochemistry
DIE 3310 Community Nutrition
DIE 4125 Food Systems Management
DIE 4125L Food Systems Management Lab
DIE 4245C Medical Nutrition Therapy Applications – Part 1
DIE 4246C Medical Nutrition Therapy Applications – Part 2
DIE 4436 Nutrition Counseling and Communication
DIE 4505 Dietetics Seminar
DIE 4905 Problems in Dietetics
DIE 4909 Honors Project
DIE 4934 Topics in Dietetics
FOS 2001 Man's Food
FOS 3042 Introductory Food Science
FOS 4204 Food Safety and Sanitation
FOS 4222 Food Microbiology
FOS 4222L Food Microbiology Laboratory
FOS 4310L Experimental Foods Laboratory
FOS 4311 Food Chemistry
FOS 4311L Food Chemistry Laboratory
FOS 4321C Food Analysis
FOS 4427C Principles of Food Processing
FOS 4435C Food Product Development
FOS 4522C Seafood Technology
FOS 4722C Quality Control in Food Systems
FOS 4731 Government Regulations and the Food Industry
FOS 4905 Special Problems in Food Science
FOS 4909 Honors Project
FOS 4936 Topics in Food Science
FOS 4941 Full-Time Practical Work Experience in Food Science
HUN 2201 Fundamentals of Human Nutrition
HUN 3403 Nutrition through the Life Cycle
HUN 4221 Nutrition and Metabolism
HUN 4445 Nutrition and Disease – Part 1
HUN 4446 Nutrition and Disease – Part 2
HUN 4905 Special Problems in Human Nutrition
HUN 4909 Honors Project
HUN 4936 Topics in Human Nutrition
HUN 4941 Full Time Practical Work Experience in Human Nutrition
College of Agricultural and Life Sciences
BCH 3025 Fundamentals of Biochemistry
Credits: 4; Prereq: grade of C or better in CHM 2200, CHM 2200L or preferably CHM 2210, CHM 2211, CHM 2211L.
An introduction to biochemistry with emphasis on intermediary metabolism.
DIE 3310 Community Nutrition
Credits: 2; Prereq: HUN 2201; DIE major or consent of instructor.
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.
DIE 4125 Food Systems Management
Credits: 3; Prereq: FOS 3042.
The management of human resources, food, equipment and facilities to provide a quality product and service to customers in a food service operation.
DIE 4125L Food Systems Management Lab
Credits: 2; Coreq: DIE 4125; DIE majors only.
The application of principles of food systems management, including purchasing, production, service, sanitation and safety.
DIE 4245C Medical Nutrition Therapy Applications – Part 1
Credits: 2; Prereq: HUN 2201; Coreq: BCH 3025 or BCH 4024; HUN 4445, PET 2350C or PCB 4723C; DIE majors only.
Part 1 of 2 semester sequence that focuses on attainment of knowledge and skills needed to develop and implement effective nutrition intervention strategies.
DIE 4246C Medical Nutrition Therapy Applications – Part 2
Credits: 2; Prereq: HUN 4445; PET 2350C or PCB 4723; DIE 4245C; Coreq: HUN 4446; DIE majors only.
The second part of an integrated approach to developing skills that provide effective nutrition intervention strategies. DIE students only.
DIE 4436 Nutrition Counseling and Communication
Credits: 2; Prereq: HUN 2201 and HUN 3403; DIE majors only.
The application of principles of group dynamics and group and interpersonal counseling skills in dietetics practice settings. This course will provide hands-on experiences in counseling and oral and written communication.
DIE 4505 Dietetics Seminar
Credits: 1; Prereq: 4AG, DIE majors.
This capstone course for dietetic majors will focus on professional issues, including ethics, legislative issues, advocating and marketing the profession.
DIE 4905 Problems in Dietetics
Credits: 1 to 5; can be repeated up to 5 credits.
Individual research work in various phases of dietetics.
DIE 4909 Honors Project
Credits: 1 to 6; can be repeated for up to 6 credits. Prereq: must be admitted to the College of Agricultural and Life Sciences' honors program; 3.5 GPA.
An individual 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.
DIE 4934 Topics in Dietetics
Credits: 1 to 3; can be repeated with change in content up to 7 credits.
Lectures, conference, laboratory or clinical experience covering specially selected topics in dietetics.
FOS 2001 Man's Food
Credits: 3.
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)
FOS 3042 Introductory Food Science
Credits: 3.
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)
FOS 4204 Food Safety and Sanitation
Credits: 2; Prereq: MCB 2000L, MCB 2000, or equivalent.
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.
FOS 4222 Food Microbiology
Credits: 3 to 4; Prereq: MCB 2000, MCB 2010, MCB 2013, MCB 3020 or MCB 3023.
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.
FOS 4222L Food Microbiology Laboratory
Credits: 2; Prereq: MCB 2000L or MCB 3020L; concurrent or previous registration in FOS 4222.
Methods to enumerate microorganisms in foods.
FOS 4310L Experimental Foods Laboratory
Credits: 1; Coreq: FOS 4311.
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.
FOS 4311 Food Chemistry
Credits: 3; Prereq: CHM 2200 or CHM 2210, CHM 2211 sequence; Coreq: FOS 4310L or FOS 4311L; Biochemistry recommended but not required.
Relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
FOS 4311L Food Chemistry Laboratory
Credits: 1; Prereq: CHM 2200L or CHM 2211L; Coreq: FOS 4311.
Laboratory covering the relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
FOS 4321C Food Analysis
Credits: 4; Prereq: CHM 2200, CHM 2200L or CHM 2210, CHM 2211, CHM 2211L.
Principles and practice of physical and chemical methods for analyzing foods. (P)
FOS 4427C Principles of Food Processing
Credits: 4; Prereq; AOM 4062 or FOS 4222 or FOS 4311.
Principles of processing foods: cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and use of chemicals.
FOS 4435C Food Product Development
Credits: 3; Prereq: 4AG FOS majors only.
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.
FOS 4522C Seafood Technology
Credits: 3; Prereq: CHM 2045.
Processing principles and methods of preparation of various seafood products and control of product quality.
FOS 4722C Quality Control in Food Systems
Credits: 3; Prereq: STA 2023.
Measurement and control of the major quality parameters of foods, including sensory, color and texture.
FOS 4731 Government Regulations and the Food Industry
Credits: 2; Prereq: FOS 3042 or FOA major or consent of instructor.
Government laws regulating food wholesomeness; food handling, processing and distribution under sanitary conditions; food ingredients and labeling of food products.
FOS 4905 Special Problems in Food Science
Credits: 1 to 5; can be repeated up to 5 credits.
Individual research work in various phases of food science.
FOS 4909 Honors Project
Credits: 1 to 6; Prereq: must be admitted to the College of Agricultural and Life Sciences' honors program; 3.5 GPA.
An individual special project course restricted to students in the College of Agricultural and Life Sciences' 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.
FOS 4936 Topics in Food Science
Credits: 1 to 3; can be repeated with change in content up to 7 credits.
Lectures, conferences or laboratory covering specially selected topics in food science.
FOS 4941 Full-Time Practical Work Experience in Food Science
Credits: 1 to 3; Prereq: prior arrangement with adviser, permission of department chairperson, major in FSHN.
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 Agricultural and Life Sciences regulations.
HUN 2201 Fundamentals of Human Nutrition
Credits: 3; Prereq: BSC 2007 or BSC 2010 or CHM 1025 or CHM 2045 or PET 2320C or PET 2350C or CHM 1020.
The properties, functions, requirements, interrelationships and metabolism of nutrients. (B)
HUN 3403 Nutrition through the Life Cycle
Credits: 2; Prereq: HUN 2201.
Nutritional needs and concerns throughout stages of the life cycle including pregnancy and lactation, infancy, adolescence, adulthood, and aging; socioeconomic, cultural and psychological influences on food and nutrition behavior.
HUN 4221 Nutrition and Metabolism
Credits: 3; Prereq: BCH 3025 or BCH 4024; PCB 4723C or PET 2350C.
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.
HUN 4445 Nutrition and Disease – Part 1
Credits: 2; Prereq: HUN 2201, CHM 2211, Coreq: BCH 3025 or BCH 4024; PET 2350C or PCB 4723C.
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.
HUN 4446 Nutrition and Disease – Part 2
Credits: 2; Prereq: HUN 4445; BCH 3025 or BCH 4024, PCB 4723C or PET 2350C.
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.
HUN 4905 Special Problems in Human Nutrition
Credits: 1 to 5; can be repeated up to 5 credits.
Individual research work in various phases of nutrition.
HUN 4909 Honors Project
Credits: 1 to 6; Prereq: must be admitted to the College of Agricultural and Life Sciences' honors program, 3.5 GPA.
An individual special project course restricted to students in the College of Agricultural and Life Sciences' 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.
HUN 4936 Topics in Human Nutrition
Credits: 1 to 3; Prereq: permission of instructor. Can be repeated with change in content up to 7 credits.
Lectures or laboratory covering selected topics in human nutrition.
HUN 4941 Full Time Practical Work Experience in Human Nutrition
Credits: 1 to 3; Prereq: prior arrangement with adviser, permission of department chair, major in FSHN.
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 Agricultural and Life Sciences regulations.
General Education Categories
- Composition (C)
- Mathematical Sciences (M)
- Humanities (H)
- Social and Behavioral Sciences (S)
- Physical (P) and Biological (B) Sciences
- International and Diversity focus (I)
Symbols Used in Course Descriptions
- (WR) indicates the course satisfies the writing requirement.
The Schedule of Courses lists the amount of writing credit per course section. - (MR) indicates the course satisfies the math requirement.
- †† indicates the course may be taken on an S-U basis.