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Graduate Syllabi

DIE 6241 Advanced Medical Nutrition Therapy

Opportunity to integrate theories and principles of medical nutrition therapy into clinical practice.
Credits: 3; Prereq: admission to Master of Science-Dietetic Internship.

Summer 2013 Syllabus - Dahl

Summer 2014 Syllabus - Dahl

DIE 6242 Advanced Medical Nutrition Therapy II

Opportunity to integrate principles of medical nutrition therapy into clinical practice.
Credits: 4; Prereq: admission to Master of Science-Dietetic Internship and DIE 6241

Fall 2013 Syllabus - Dahl

DIE 6516 Professional Development in Dietetics

Professional development assessment, planning and evaluation for future dietetics practice.
Credits: 2

Summer 2013 Syllabus - Kauwell

Sumer 2014 Syllabus - Kauwell

DIE 6938 Advanced Dietetic Seminar

Problem-solving, leadership, and analytical skills.
Credits: 1 Prereq: admission to Master of Science-Dietetic Internship. Coreq: DIE 6942.

Spring 2013 Syllabus - Kauwell

Spring 2014 Syllabus - Kauwell

FOS 5126C Psychophysical Aspects of Foods

Measurement and control of the major quality parameters of foods, including sensory, color and texture.
Credits: 3

Fall 2014 Syllabus - Sims

FOS 5205: Current Issues in Food Safety and Sanitation

Microbial, chemical, and biological safety of food; principles of sanitation for food processing and retail food industries.
Credits: 3

Fall 2013 Syllabus - Schneider

Fall 2014 Syllabus - Schneider

FOS 5225C: Principles in Food Microbiology

Fundamental aspects of biological contamination and its control during harvesting, processing, and storage of foods. Analysis of microbial food fermentation, microbial ecology of foods, selection of methods to examine foods for microbial content.
Credits: 4; Prerequisite: MCB 3020 or consent of instructor.

Spring 2013 Syllabus - Wright

FOS 5437C: Food Product Development

Value-added food products. Technology, safety, health/nutrition, legal, quality, and economic/marketing considerations.
Credits: 3; Prerequisite: 4000-level food science course, or consent of instructor.

Spring 2013 Syllabus - Goodrich

Spring 2014 Syllabus - Goodrich

FOS 5645: Functional Foods and Nutraceuticals

Analysis, chemistry, processing, bioavailability, and health benefits of bioactive food components. Content will include both basic knowledge and the latest research trends.Credits: 3; Prereq: Graduate status.

Spring 2014 Syllabus - Gu

FOS 5561C: Citrus Processing Technology

Grading, inspection, sampling, extraction, and concentration of citrus products. Emphasizes manufacturing and quality assurance. Taught partly at Lake Alfred Citrus Research and Education Center.
Credits: 3; Prerequisite: undergraduate course in food processing.

Spring 2013 Syllabus - Reyes, Goodrich, Danyluk

FOS 5732: Current Issues in Food Regulations

Governmental laws and regulations affecting the food industry.
Credits: 3; Prerequisite: consent of instructor.

Spring 2013 Syllabus - Ahn

Spring 2014 Syllabus - Ahn

FOS 6125C: Sensory Evaluation of Food

Principles and techniques of sensory evaluation of foods. Emphasizes basics of taste and olfactory perception; the basic psychology of common sensory tests; the proper use of discrimination testing, consumer acceptability and preference testing, and descriptive analysis; and statistical analysis of sensory data. Credits: 3; Prereq.: STA 6166.

Spring 2014 Syllabus - Sims

FOS 6226C: Advanced Food Microbiology

Selection of laboratory methods, characterization of food-borne pathogens and spoilage organisms.
Credits: 4; Prerequisite: FOS 4222/4222L, MCB 4303/4303L and BCH 6415.

Fall 2013 Syllabus - Wright

FOS 6315C: Advanced Food Chemistry

Functions of lipids, carbohydrates, proteins, enzymes and other components in foods and their reactions and interactions during food processing and storage.
Credits: 4; Prerequisite: BCH 4024 or 3025 and FOS 4311C.

Fall 2013 Syllabus - Gregory

Fall 2014 Syllabus - Gregory

FOS 6317C: Flavor Chemistry and Technology

Psychophysics of taste and aroma, sensory analysis, flavor extraction, measurement techniques, flavor precursors, off-flavors, Maillard flavors, bioflavors, flavoring materials, flavor safety and authenticity.
Credits: 3; Prerequisite: CHM 2045, CHM 2046, CHM 2200 or CHM 2210, CHM 2211, FOS 4311, FOS 4321C.

Fall 2014 Syllabus - Sarnoski

FOS 6355C: Instrumental Analysis and Separations

Separation of food chemicals; gas, high performance liquid, thin-layer, ion-exchange and molecular size chromatography; characterization via UV-visible, IR, NMR, and mass spectrometry.
Credits: 5; Prerequisite: CHM 3120, FOS 4311C.

Summer 2013 Syllabus - Marshall, Yagiz, Stokes

FOS 6428C: Advanced Food Processing

Reaction kinetics, heat transfer mechanics, and process design, optimization and economics.
Credits: 4; Prerequisite: FOS 4427C.

Fall 2014 Syllabus - Yang

FOS 6455C: Industrial Food Fermentations

Microbiological, chemical, and physical principles and practices in fermentation of foods and constituents.
Credits: 3; Prerequisite: FOS 4222, FOS 4222L.

Fall 2014 Syllabus - Goodrich

FOS 6915: Research Planning

Required of first-year graduate students. Planning and initiating research, experimental techniques, analyzing data, reporting results.
Credits: 2; Prerequisite: consent of instructor.

Fall 2013 Syllabus - Henken; Fall 2013 Syllabus - Goodrich

Fall 2014 Syllabus - Henken

Fall 2014 Syllabus - Goodrich

FOS 6936: Topics in Food Science: Food Safety Systems

Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

Fall 2013 Syllabus - Ahn

FOS 6936: Topics in Food Science: Food Toxicology

Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

Fall 2013 Syllabus - Goodrich

FOS 6936: Topics in Food Science: Adv. Principles of Food Processing

Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

Spring 2013 Syllabus - Yang

Spring 2014 Syllabus - Yang

FOS 6936: Topics in Food Science: Technology of Fats & Oils in Food Applications

Special aspects or current developments in food science.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor.

Spring 2013 Syllabus - Baker, Cagampang

Fall 2013 Syllabus - Baker, Cagampang

Spring 2014 Syllabus - Baker

Fall 2014 Syllabus - Baker, Cagampang

FOS 6938: Graduate Food Science Seminar

Preparing and presenting reports on specialized aspects of research and technology in food science.
Credits: 1 Max: 4; Prerequisite: consent of instructor.

Summer 2014 Syllabus - Wright

HUN 5441: Metabolic Response to Enteral and Parenteral Nutrition

Response of the body’s organ systems to enteral and parenteral nutritional support, emphasizing physiological and biochemical adaptations.
Credits: 2; Prerequisite: BCH 3025, HUN 2201, and PET 2350 or equivalents.

Summer 2013 Syllabus - Sitren

Summer 2014 Syllabus - Sitren

HUN 6301: Nutritional Aspects of Lipid Metabolism

Role of lipids in nutrition, with emphasis on energy metabolism and derangements in chronic diseases.
Credits: 3

Fall 2013 Syllabus - Chung

HUN 6305: Nutritional Aspects of Carbohydrates

Characteristics, absorption, and metabolism of common carbohydrates in the food chain; carbohydrate metabolism and its regulation; carbohydrate metabolism in disease.
Credits: 3

Fall 2014 Syllabus - Borum

HUN 6321: Proteins and Amino Acids in Nutrition

Digestion, absorption, and degradation; emphasis on turnover, requirements, assessment of quality, and effects of deficiencies, toxicities, and physiological stresses.
Credits: 4; Prereq: BCH 3025, HUN 3221.

Spring 2014 Syllabus - Sitren

HUN 6331: Vitamins in Human Nutrition

Biochemical and physiological functions; nutrient requirements and interactions; response to deficiencies and excesses.
Credits: 3; Prerequisite: BCH 4024 or 3025.

Fall 2013 Syllabus - Knutson

HUN 6356: Minerals in Nutrition

Biochemical and physiological aspects of mineral absorption, metabolism, and function.
Credits: 3; Prerequisite: BCH 4024 or equivalent.

Spring 2013 Syllabus - Cousins, Collins

HUN 6812C: Analytical Techniques in Nutritional Biochemistry

Biochemical analyses of tissues and fluids, radio-tracer methodology, metabolic studies, tissue handling, and formulation of experimental animal diets.
Credits: 1; Prerequisite: BCH 4024 or 3025 and consent of instructor.

Spring 2014 Syllabus - Cousins

HUN 6936: Topics in Nutritional Sciences: Research Projects in Nutrition and Dietetics – Part 2

Special aspects or current developments in nutritional sciences.
Credits: 1-4 Max: 8; Prerequisite: consent of instructor

Spring 2013 Syllabus - Henken

Spring 2014 Syllabus - Henken

HUN 6936: Topics in Nutritional Sciences: Supervised Teaching in Preventative Health Experience

Special aspects or current developments in nutritional sciences.
Credits: 3; Prerequisite: consent of instructor

Fall 2014 Syllabus - Mathews

HUN 6938: Nutritional Sciences Seminar

Presentation of reports on research in nutrition.
Credits: 1 Max: 4; Prerequisite: consent of instructor.

Spring, Summer, Fall 2013 Syllabus - Sitren

HUN 6939: Advanced Clinical Nutrition

Applying normal and therapeutic nutrition principles to specific clinical topics based on cases from the health center environment.
Credits: 2-12 Max: 12

Spring 2013 Syllabus - Borum

Spring 2014 Parenteral Syllabus - Borum; Spring 2014 Enteral Syllabus - Borum

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