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. 

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 

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) 

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

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) 

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)

The Following Courses Are Offered To Undergraduate Students

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)

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)