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Current Semester Courses, Spring 2017

Semester Begins January 9 and ends April 29, 2017

Graduate Courses

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)
ARMAND PARADIS, JOHN HAMMERSTONE
TUESDAY, 5:00 PM - 6:15 PM
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 507 - FUNDAMENTALS OF BIOSTATISTICS AND EPIDEMIOLOGY LABORATORY IN FOOD SCIENCE AND NUTRITION (1 CREDIT HOUR)
DR. KEVIN MAKI
WEDNESDAY, 5:00PM – 6:40PM
COURSE WILL BE TAUGHT AT MIES CAMPUS, ROOM TBD

This laboratory course covers fundamental concepts in biostatistics and epidemiology, with an emphasis on applications to food safety and nutrition.  The course will emphasize study designs, and epidemiologic and statistical methods used to investigate the relationships between health-related variables, with particular attention to food related exposures in health and disease. Self-directed course.
Prerequisite: This laboratory course is intended to be taken concurrently with, or subsequent to the lecture course: FdSN 509:  Fundamentals of Biostatistics and Epidemiology in Food Science and Nutrition. 

FDSN 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 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 AND DR. BRUCE TOMPKIN
FRIDAY, 10:00 AM - 12:40 PM
COURSE WILL BE TAUGHT AT MIES 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)

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)

Undergraduate Courses

FDSN 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 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.

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 MIES 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.
(3-0-3)
Prerequisites: Biology 107 or BIOL 115 (preferred) and FDSN 201 Nutrition and Wellness or FST/FPE 401 Nutrition and Metabolism and Health (preferred).