The Spring Semester begins January 11, 2016 and ends May 7, 2016.
FST/FPE 401/501 Nutrition, Metabolism and Health (3 credit hours) - Instructors: Dr. Britt Burton-Freeman and Dr. Indika Edirisinghe -Tuesday and Thursday, 3:15pm - 4:30 pm, Course will be taught at Main Campus, Room TBD
Study of the structures, types and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic disease. (3-0-3)
Prerequisite: College level basic biology, chemistry, biochemistry or physiology class. Students are required to have mastered the fundamental science/chemistry/biology concepts as well as writing proficiency
FST/FPE 507 Food Analysis (3 credit hours) - TBD - Tuesday, 5:00 pm - 7:40 pm, Course will be taught at Main Campus, Room TBD
Techniques for analyzing food toxins, food constituents of public health concern, intentional and unintentional food additives, and modern separation and analytical techniques. (3-0-3)
Prerequisites: Chemistry or Analytical Chemistry
FST/FPE 408/ 508 Food Product Development (3 credit hours) - Armand Paradis - Wednesday, 5:00 pm - 7:40 pm, Course will be taught at Main Campus, Room TBD
Students in this class will learn how to do the following: Identify the key steps in the food product development process, stage gate concepts. Develop a formulation approach with ability to effectively understand how to work well with vendors, handle labeling regulations, food safety and consumer acceptability requirements. Create a product unit costing with trade- offs and contingencies for market launch. Identify key performance requirements for product shelf life testing and packaging specifications. Evaluate product quality and safety with traditional and state of the art assessment tools. Conduct consumer tests, plant trials and introduce new products and processes into the manufacturing operation, contingency planning. Develop a strategy to monitor and improve performance. (3-0-3)
Prerequisites: Basic Food Chemistry or Introductory Food Science; Introductory Microbiology or Food Microbiology. This course is a capstone course that integrates concepts taught from the above areas.
FST/FPE 522 Advanced Food Process Engineering (3 credit hours) - Dr. Kathiravan Krishnamurthy - Monday and Wednesday, 8:35 am - 9:50 am, Course will be taught at Main Campus, Room TBD
Process calculations for food processing methods such as canning, aseptic processing, ohmic heating, microwave processing and pulsed energy processing. Extrusion techniques in food processing. Discussion of new food processing techniques and safety implications. (3-0-3)
Prerequisite: FST/FPE 520 or FST/FPE 521
FST/FPE 531 HACCP Planning and Implementation (3 credit hours) - Dr. Jason Wan and Dr. Bruce Tompkin - Friday, 10:00 am - 12:40 pm, Course will be taught at Main Campus, Room TBD
An introduction to good manufacturing practices (GMP) and other prerequisite programs, examination of the hazard analysis and critical control point (HACCP) concept, including an introduction to HACCP-regulated industries in the U.S. and international HACCP requirements, development and implementation of HACCP programs, generic HACCP modules, and hands-on development of individual and team HACCP plans. (3-0-3)
FST/FPE 541 Principles of Food Packaging (3 credit hours) - Dr. Kathiravan Krishnamurthy - Monday and Wednesday, 11:25 am - 12:40 pm, Course will be taught at Main Campus, Room TBD
Type and application of packaging materials. Migration theories and food package interaction, package testing to ensure safety, and recycling of packaging materials. (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 (1-6 credit hours)
FST/FPE 201 Nutrition and Wellness (3 credit hours) - Dr. Britt Burton-Freeman and Dr. Indika Edirisinghe - Tuesday and Thursday, 5:00 pm - 6:15 pm, Course will be taught at Main Campus, Room TBD
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.
FDSN 300 Nutrition Through the Life Cycle (3 credit hours) - Dr. Britt Burton-Freeman and Dr. Indika Edirisinghe - Tuesday and Thursday, 10:00 am - 11:15 am, Course will be taught at Main Campus, Room TBD
Examination of nutritional concerns, requirements, and metabolism from (pre) conception through the aging process. Analysis of cultural, environmental, psychosocial, physical, and economic factors affecting nutritional status through the life span. Examination of methods for assuring adequate nutrition through dietary selection and promotion of health throughout the life cycle. Methods of nutritional assessment for each stage of the life cycle will be examined. Lecture, discussion, and collaborative activities will be used to disseminate course content.
Prerequisites: Biology 107 or BIOL 115 (preferred) and FST/FPE 201 Nutrition and Wellness or FST/FPE 401 Nutrition and Metabolism and Health (preferred).
FDSN 301 Exploring Food Science and Technology (3 credit hours) - Dr. Elizabeth Grasso, Monday and Wednesday, 10:00 am - 11:15 am, Course will be taught at Main Campus, Room TBD
In this course students will explore the wide array of disciplines in which engineering, biological, and physical sciences are used to study and produce food products. An overview of the relationship between food nutrition, chemistry, microbiology, safety, processing, engineering, sensory, and product development will be discussed. The food science and technology industry will be studied to understand food processing, food safety, quality and packaging of specific categories of foods. The course also provides a brief introduction to different career opportunities within the food and technology industry. (3-0-3)