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Upcoming Semester Courses

The 2015 Fall semester begins August 24, 2015 and ends December 5, 2015.
Numbers in parentheses after course description indicate class, lab and total credit hours, respectively.

FST/FPE 502 Research Project: Design, Delivery and Dissemination - Instructor: Todd Diel Friday: 10:00 am-12:40 pm, Main Campus

This course is an introduction to designing, conducting, and reporting on scientific research.  Topics will include defining a problem and creating a research proposal, experimental design, data collection and analysis, and written and oral presentation of results. (3-0-3)

FST/FPE 505 Food Microbiology - Instructors: Alvin Lee, Ph.D., Elizabeth Grasso, Ph.D., and Kaiping Deng. Ph.D. - Monday: 5:00 pm-7:40 pm, Main Campus

Microorganisms of importance to food safety, spoilage, and food fermentations. Principles of occurrence and control of microbiological contaminants, methods for detection, mechanisms of microbial inactivation, and importance of sanitation and prevention of public health problems. (3-0-3)
Prerequisites: Introductory Microbiology or Food Science

FST/FPE 506 Food Microbiological Laboratory - Instructors: Alvin Lee, Ph.D., Elizabeth Grasso, Ph.D., and Kaiping Deng. Ph.D. - Saturday: 9:00 am-12:30 pm, Moffett Campus

Basic microbiological techniques and safe laboratory practices. Introductory Food Microbiology, including isolation of pathogenic bacteria, spoilage microorganisms, sporeformers, fermentation, environmental monitoring and rapid identification methods. (0-3-3)
Prerequisites: Introductory Microbiology or Food Science
Note: This course is not offered through IIT’s interactive TV site or online.

FST/FPE 524 Fundamentals of Food Science and Technology - Instructor: Jack Cappozzo
Tuesday: 5:00 pm-7:40 pm, Main Campus

The science and chemistry of food as related to storage and processing of major food commodities including meats and poultry, seafood, fruits and vegetables,  cereal grains and baked goods, eggs, dairy, and confectionaries.  The effects of food-related unit operations such as drying, freezing, sterilization and radiation treatment on chemical and physical properties of foods. An introduction to the global control of food quality and safety is also covered. (3-0-3)

The following course is offered to Undergraduate Students

FST/FPE 201 Nutrition, Health and Wellness - Instructors: Britt Burton-Freeman, Ph.D. and Indika Edirisinghe, Ph.D. - Tuesdays and Thursdays: 10:00 -11:15 am, Main Campus

Introduction to the basic principles of nutrition and the relationship of the human diet to health.  Overview of the nutrition profession, the biological uses of nutrients and tools for dietary planning and assessment in various settings.  Examination of specific issues such as weight management, sports nutrition, food safety, the diet-disease relationship and global nutrition.  Analysis of special nutritional requirements and needs during the life cycle.  Lecture/discussion. (3-0-3)

FST/FPE 591 - Research and Thesis (1-8credit hours)

FST/FPE 594 - Special Projects (1-6 credit hours)

FST/FPE 597 - Special Problems