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Current Semester, Spring 2019

The Spring Semester begins on January 14th, 2019 and ends on May 11th, 2019

The Following Courses Are Offered To Graduate Students

FDSN 401/501 – Nutrition, Metabolism and Health (3 credit hours)
Dr. Britt Burton-Freeman and Dr. Indika Edirisinghe
Tuesday and Thursday, 3:15pm - 4:30 pm
Course will be taught at Mies 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. 

FDSN 507 - Food Analysis (3 credit hours)
Dr. Amandeep Sandhu
Monday and Wednesday, 10:00 am - 11:15 am
Course will be taught at Mies 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 

FDSN 408/508 – Food Product Development (3 credit hours)
Armand Paradis
Wednesday, 5:00pm – 7:40pm
Course will be taught at Mies Campus, Room TBD 
 

Students in this class will learn how to do the following: identify the key steps in the food product development process and 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; how to conduct consumer tests, plant trials, and introduce new products and processes into the manufacturing operation and contingency planning; and develop a strategy to monitor and improve product performance. (3-0-3) 

FDSN 522 – Advanced Food Process Engineering (3 credit hours)
Dr. Kathiravan Krishnamurthy
Monday and Wednesday, 10:00 am - 11:15 am
Course will be taught at Mies 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: FDSN 520 or FDSN 521

FDSN 531 -HACCP Planning and Implementation (3 credit hours)
Dr. Jason Wan
Friday, 10:00 am - 12:40 pm
Course will be taught at Mies Campus, Room TBD
  

Examination of the Hazard Analysis and Critical Control Point (HACCP) principles; microbiological and process overviews; generic HACCP models, Good Manufacturing Practices (GMP); monitoring of critical control points (CCPs), process control and implementation. (3-0-3) 

FDSN 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 Mies 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)

FDSN 591 - Research and Thesis (1-8credit hours)
FDSN 594 - Special Projects (1-6 credit hours)
FDSN 597 Special Problems (1-6 credit hours)

The Following Courses Are Offered To Undergraduate Students

FDSN 201 – Nutrition and Wellness (3 credit hours)
Kelly Roehl
Tuesday and Thursday, 5:00 pm - 6:15 pm
Course will be taught at Mies 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. (3-0-3)

FDSN 405 – Food and Behavior (3 credit hours)
Dr. Britt Burton-Freeman
Tuesday and Thursday, 10:00 am-11:15 am
Course will be taught at Mies Campus, Room TBD
 

The course aims to develop an understanding of food and food intake behavior by examining the intersection of nutritional science with other disciplines and expertise. The course will be an analysis of the factors that impact food choice/intake. Examination of physiological regulation, physiological and psychological moderators, food marketing, technology, economics, food policy and regulations, media, food safety, and agricultural practices as well as how food intake behavior feeds back and influences these factors. Influence of sex, BMI, and age will also be considered. (3-0-3)