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2012-2013 Undergraduate Catalog 
    
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2012-2013 Undergraduate Catalog [ARCHIVED CATALOG]

Course Descriptions

 
  

  • FAS 120 - People, Places and Pasts

    Introduces the cultural geography of Franco America.  Investigates how heritage links to place with particular emphasis on gender, class, and ethnicity.  Includes a field trip to a Franco American community.  Run as a seminar, with no prerequisites or knowledge of French or the Franco American community required.

    Satisfies the General Education Population and the Environment Requirement.

    Credits: 3
  

  • FAS 220 - Franco American Literature in English

    Surveys Franco American writing in English. We begin with the oral tradition of Franco American culture, exploring their various incarnations, their place in traditional culture and their modern day incarnations. We subsequently examine how this oral culture continues to inform Franco American writing and how Franco American writing diverges from these traditional cultural forms.

    Satisfies the General Education Social Contexts and Institutions and Cultural Diversity and International Perspectives Requirements.

    Credits: 3
  

  • FAS 230 - Franco American Women’s Experience

    Examines the immigration experience and subsequent lifestyles of the present-day Franco American woman and her cultural ancestors. Studying the immigration of these women from France to New France, Canada and across the border into the U.S., class participants will learn about the historical and cultural implications of immigration for these women and the definition they imparted to the culture.  (This course is identical to WST 235.)

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FAS 101, WST 101 or permission.

    Credits: 3
  

  • FAS 240 - French Exploration and Settlement of Maine, 1604-1760

    The names and traces of the early French explorers and settlers remain on in many place names along the Maine Coast, including the names of mountains and hiking trails in Acadia National Park, such as Champlain, St. Sauveur, Sieur de Mons, etc.  This course examines the history of the French exploration and settlement of Maine and places the French settlement of Maine in the broader geopolitical context of the settlement of North America.

    Satisfies the General Education Population and the Environment Requirement.

    Credits: 3
  

  • FAS 250 - The Acadian Experience: From Exile to Cultural Revival

    This course examines the history of the Acadian peoples.  It begins with a brief overview of the founding of the Acadian colony in the early seventeenth century, and then turns to the Deportation (le grand derangement) of the Acadians from their homelands beginning in 1755.  We look at the strategies Acadians have used to maintain cultural survival first as exiles and then as minorities in Louisiana, in the Maritimes, and in Northern Maine.  Our themes include but are not limited to: the Catholic Church, education in French, the role of literature and the arts, political awakenings, women in Acadian society, the sense of place and connection to historical homeland, and the various elements of Acadian identity that transcend current geopolitical borders.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Credits: 3
  

  • FAS 270 - Immigration, Yesterday and Today

    This course will use French Canadian immigration to the United States to explore key issues in today’s debates about immigration.  We will look at the similarities and differences between the two great waves of immigration, focusing on three key areas at the core of migration debates:  rights, citizenship, and migration policy; the second generation; diasporas and transnationalism.

    Satisfies the General Education Ethics and Writing Intensive Requirements.

    Credits: 3
  

  • FAS 329 - Topics in Franco American Studies

    Focuses on themes and issues drawn from, or related to, the history, traditions, and contemporary experience of the Franco American community of Maine and the northeast region.

    Prerequisites: FAS 101 or permission.

    Credits: 3
  

  • FAS 442 - French Language of North America

    A historical, linguistic and socio-linguistic approach to the study of the Franco-Quebecois and the Franco American languages. Emphasis on the morphology, syntax, vocabulary and phonetic system in order to understand the present status of the languages. Research in the areas of the spoken and written language. Taught in French. (This course is identical to FRE 442.)

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FAS 459 - Colonial Canada

    Studies Canada’s history from New France to 1850, emphasizing political, social and economic developments and relations with the American people. (This course is identical to HTY 459.)

    Prerequisites: HTY 103 or permission.

    Credits: 3
  

  • FRE 101 - Elementary French I

    A systematic study of the basics of the French language. Equal emphasis is placed on developing reading, comprehension, speaking and writing skills. For students with no previous study of French or fewer than two years in high school.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Credits: 3 - 4
  

  • FRE 102 - Elementary French II

    Continued study of the basics of the French language with equal emphasis on developing reading, comprehension, speaking and writing skills. For students with no previous study of French or fewer than two years in high school.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 101 or equivalent.

    Credits: 3 - 4
  

  • FRE 117 - Accelerated French I

    An intensive, systematic study of the French language at the beginning level that provides the equivalent of two semesters of beginning French (FRE 101 and 102).  For students with no previous study of French or fewer than two years in high school.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

     

    Credits: 6
  

  • FRE 201 - Intermediate French I

    An integrated approach. Reading texts of a literary and/or cultural nature, and audio-visual materials will be employed to strengthen reading, writing and especially speaking and comprehension skills. Includes a systematic but gradual review of the essentials of French grammar.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 102 or equivalent.

    Credits: 3 - 4
  

  • FRE 202 - Intermediate French II

    A continuation of FRE 201. Designed to strengthen reading, writing, speaking and comprehension skills.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 201 or equivalent.

    Credits: 3 - 4
  

  • FRE 218 - Accelerated French II

    A continuation of FRE 117 - Accelerated French I.  A multi-media, intensive study of French language and culture that develops speaking, reading, writing, and listening skills.  Equivalent to two semesters of intermediate French (FRE 201 and 202).

    Prerequisites: FRE 117.

    Credits: 6
  

  • FRE 305 - French Conversation and Composition I

    Systematic training in the correct usage of spoken and written French through a broad range of conversational situations and writing topics.

    Satisfies the General Education Cultural Diversity and International Perspectives and Writing Intensive Requirements.

    Prerequisites: FRE 202 or equivalent.

    Credits: 3
  

  • FRE 306 - French Conversation and Composition II

    Continued training in the correct usage of spoken and written French.

    Satisfies the General Education Cultural Diversity and International Perspectives and Writing Intensive Requirements.

    Prerequisites: FRE 305 or equivalent.

    Credits: 3
  

  • FRE 307 - French for Business

    For students of business, international affairs or related careers. Focuses on the development of vocabulary and the improvement of oral proficiency in business and social settings applied to various francophone settings. Applies technology to education by basing itself on a video textbook and requiring regular use of the Internet as a source of reading and information.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 212 or equivalent.

    Credits: 3
  

  • FRE 309 - Readings in French Literature

    Practice in reading French. Also prepares students for literature and civilization courses at the 400 level. Discussion in French.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 202 or equivalent.

    Credits: 3
  

  • FRE 310 - Readings in Francophone Literature

    Practice in reading and discussion in French with an emphasis on the French-speaking world beyond France.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 305 or equivalent.

    Credits: 3
  

  • FRE 315 - Advanced French Conversation

    Oral practice for the advanced language student. Course work revolves around the discussion of cultural and intellectual issues, as well as current political and social events, with a view toward increasing idiomatic and abstract vocabulary.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 305 or equivalent.

    Credits: 3
  

  • FRE 320 - French Pronunciation

    A formal study of the French sound system with considerable practice in phonetic transcription. Practical and remedial work in pronunciation.

    Prerequisites: FRE 202 or equivalent.

    Credits: 3
  

  • FRE 350 - Multidisciplinary Readings in French

    Intended to be taken in conjunction with a course from another department, this course supplements the content areas of the course to which it is attached and promotes increased proficiency in French through reading and discussion in French. May be repeated for credit.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 202 or permission.

    Credits: 1
  

  • FRE 390 - Topics in French

    May include the study of literature, culture, cinema, the arts and media as expressed in Francophone countries.  Topics vary.  May be repeated for credit.

    Prerequisites: FRE 204 or equivalent.

    Credits: 1-3
  

  • FRE 397 - French (May Term)

    Total immersion program.

    May be repeated for credit.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 212 or permission of instructor

    Credits: 3
  

  • FRE 398 - French Immersion: Western France

    A two-week total immersion program offered in Western France.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 205 or equivalent.

    Credits: 3
  

  • FRE 400 - Advanced French Grammar

    An exposition of grammatical and syntactical principles through conceptual presentations along with demonstrations and practice through exercises.  Designed to enhance French language competency.  This course may be offered online.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 305 or FRE 306 or permission.

    Credits: 3
  

  • FRE 401 - Translation and Comparative Stylistics

    An exposition of the principles of translation and comparative stylistics with practice via exercises and the translation of texts in both English and French.

    Satisfies the General Education Cultural Diversity and International Perspectives and Writing Intensive Requirements.

    Prerequisites: FRE 400 or permission.

    Credits: 3
  

  • FRE 406 - Eighteenth Century French Literature

    Readings from the works of Montesquieu, Voltaire, Rouseau, Diderot, etc., with special attention to Enlightenment thought and to the novel genre.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission of instructor.

    Credits: 3
  

  • FRE 407 - 19th Century French Literature

    Readings of major 19th century figures, including Chateaubriand, Hugo, Flaubert, Zola, Balzac, Stendhal, Sand, and Baudelaire, with particular attention to social and philosophical themes as well as concepts of language.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission of instructor.

    Credits: 3
  

  • FRE 408 - Twentieth Century French Literature

    Readings in the novel, poetry or drama (content varies.) May be repeated for credit, with permission of instructor.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission of instructor.

    Credits: 3
  

  • FRE 413 - Advanced Composition and Stylistics

    An exposition of the fundamentals of French stylistics with practice of these principles via compositions and exercises. Designed to enhance competence in written idiomatic French.

    Satisfies the General Education Cultural Diversity and International Perspectives and Writing Intensive Requirements.

    Prerequisites: FRE 400 or permission.

    Credits: 3
  

  • FRE 430 - French Film Survey

    A survey of French cinema from its origins to the present, with an emphasis on understanding film as a narrative form.

    Satisfies the General Education Cultural Diversity and International Perspectives and Artistic and Creative Expression Requirements.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FRE 440 - Franco-American Civilization

    An interdisciplinary study of the French heritage in North America. (This course is identical to FAS 440.)

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Credits: 3
  

  • FRE 442 - French Language of North America

    A historical, linguistic and socio-linguistic approach to the study of the Franco-Quebec and the Franco-American languages. Emphasis on the morphology, syntax, vocabulary and phonetic system in order to understand the present status of the languages. Research in the areas of the spoken and written language. (This course is identical to FAS 442.)

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FRE 457 - French Civilization

    Readings, discussions, lectures, written and oral reports on varied aspects of French Civilization, its people, attitudes, institutions, and culture.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 202 or equivalent.

    Credits: 3
  

  • FRE 463 - Quebec Poetry

    A survey of Quebec poetry from the 19th century to the present, focusing on language, theme, socio-historical and political context, ideology and Quebec identity.

    Satisfies the General Education Western Cultural Tradition, Cultural Diversity and International Perspectives and Artistic and Creative Expression Requirements.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FRE 464 - Quebec Theatre

    A survey of Quebec from the 1940’s to the present, focusing on language, theme, character, theatricality, socio-historical and political context, ideology and Quebec identity.

    Satisfies the General Education Western Cultural Tradition, Cultural Diversity and International Perspectives and Artistic and Creative Expression Requirements.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FRE 465 - North American French Novel

    A survey of francophone novels written in North America in the 19th and 20th centuries, focusing on the history and cultural identity of Acadia, Quebec, and New England’s Franco Americans.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 3
  

  • FRE 490 - Advanced Topics in French

    Advanced Topics in French and French-Canadian literature  or linguistics may include: contemporary cinema, surrealism, contemporary French thought, modern French critical theory, linguistics, sociolinguistics, semiotics, symbolism, literature of commitment, images of women, women writers.  Topics vary.  May be repeated for credit.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Prerequisites: FRE 309 or FRE 310 or permission.

    Credits: 1-3
  

  • FRE 495 - Senior Project in French

    Capstone Experience in which majors in French and in International Affairs with a concentration in French apply language skills and knowledge gained from all prior language study.  Students work closely with faculty advisor on approved project.  Students give public presentation of the project in French.  The coursework will reflect the work of three credit hours, irregardless of number of credits taken.

    Satisfies the General Education Cultural Diversity and International Perspectives and Capstone Experience Requirements.

    Prerequisites: Senior standing and permission.

    Course Typically Offered: Fall and Spring semesters.

    Credits: 1-3
  

  • FRE 498 - Independent Projects II

    No description available.

    Satisfies the General Education Cultural Diversity and International Perspectives Requirement.

    Credits: 1-3
  

  • FRE 500 - History of the French Language

    Study of the evolution of standard and regional French from the earliest times to the present.

    Credits: 3
  

  • FRE 505 - Seminar in French Classicism

    Aspects, groups, and genres in literature of the 17th century. Special emphasis on Corneille, Descartes, Pascal, Racine and Moliere.

    Credits: 3
  

  • FRE 506 - Seminar in Literature of the Eighteenth Century

    Individual writers, genres, or themes. Special emphasis on Montesquieu, Prevost, Voltaire, Rousseau and Diderot.

    Credits: 3
  

  • FRE 507 - Seminar in Literature of the Nineteenth Century

    Individual writers, genres, or themes. Special emphasis on Hugo, Stendhal, Balzac, Flaubert, Zola, and Baudelaire.

    Credits: 3
  

  • FRE 508 - Seminar in the Novel

    Trends and periods in development of the novel and narrative form.  Content varies from year to year. May be repeated for credit.

    Credits: 3
  

  • FRE 509 - Seminar in Poetry

    Movements in French poetry. The periods, groups and trends studies vary year to year. Course may be repeated for credit.

    Credits: 3
  

  • FRE 510 - Seminar in the Theatre

    Content varies year to year. Course may be repeated for credit.

    Credits: 3
  

  • FRE 520 - French Linguistics

    French phonology and morphology or syntax from the generative transformational viewpoint.

    Prerequisites: FRE 420 or INT 410 or permission.

    Credits: 3
  

  • FRE 530 - French Film Survey

    A survey of French cinema from its origins to the present, with an emphasis on understanding film as a narrative form.

    Prerequisites: graduate standing.

    Credits: 3
  

  • FRE 542 - Seminar in North American French Language

    A linguistic and sociolinguistic study of selected features of Franco-American French and its source dialects, Quebec and Acadian French.  Research focus on examination of data gathered in New England and/or development of curriculum for elementary, middle or high school French courses.

    Prerequisites: Graduate standing.

    Credits: 3
  

  • FRE 597 - Projects in French I

    Project in French

    Credits: 3
  

  • FRE 598 - Projects in French II

    Project in French

    Prerequisites: permission.
  

  • FRE 699 - Graduate Thesis / Research

    Graduate Thesis

    Credits: Ar
  

  • FSN 101 - Introduction to Food and Nutrition

    A survey of food and nutrition principles, including the influence of food patterns on health and physical performance; description of a balanced diet; study of the nutrients, interrelationships, sources, effects of processing and storage, food safety, fads, controversies.

    Satisfies the General Education Applications of Scientific Knowledge Requirement.

    Credits: 3
  

  • FSN 103 - Science of Food Preparation

    Basic food preparation skills. The relationship between structure, composition and nutritive value of foods. Lec 2, Lab 2.

    Prerequisites: FSN 101, Food Science and Human Nutrition major or permission.

    Credits: 3
  

  • FSN 115 - Vtrim Behavioral Weight Management

    Vtrim® is an online, research-based, behavioral weight management program.  The course provides an introduction to behavioral strategies used to lose and maintain body weight.  Participants track their food consumption and physical activity using an online tracker.  Weekly discussions focus on the skills needed to adopt behavior that leads to a healthy lifestyle.  (Pass/Fail Grade Only).

    Credits: 1
  

  • FSN 121 - Brewing with Food Science

    This course is designed to utilize the process of making beer as a model to engage students in thinking about the biology, chemistry and processing aspects of the foods they consume.  The course will focus on the process of beer making as well as the ingredients that go into beer and their functions.  Other topics will include the history of beer (from world and U.S. perspectives), styles of beer and a beer judge’s perspective of beer.

    Satisfies the General Education Science Applications Requirement

    Credits: 3
  

  • FSN 202 - Foodservice Management

    An overview of the foodservice industry including quantity food production and service, designing physical facilities and administration of foodservice facilities. Topics covered include food and worker safety, menu planning, purchasing, receiving, storage, production, assembly, distribution, service, facility design and equipment, management functions and financial principles. Lec 3, Lab 4.

    Prerequisites: FSN 103.

    Credits: 4
  

  • FSN 230 - Nutritional and Medical Terminology

    Fundamentals of vocabulary for nutritionists and other health professionals. Web-based.

    Credits: 1
  

  • FSN 238 - Applied Food Microbiology and Sanitation

    Microbiology as it applies to the causes and control of food spoilage; issues of food safety and sanitation in food systems.  Upon completion of the course, students will be eligible for a Training Achievement Program (TAP) Food Safety certification.  The official Certification Examination will be given on campus (Orono) during the week of final exams as scheduled.

    Credits: 3
  

  • FSN 270 - World Food and Nutrition

    Investigation of the adequacy of world food supplies, and of the contributions to malnutrition made by poverty, government policies, and population growth.

    Satisfies the General Education Cultural Diversity and International Perspectives and Population and the Environment Requirements.

    Credits: 3
  

  • FSN 301 - Life Cycle Nutrition

    Principles of nutrition applied to needs of individuals throughout life. Study of relationship among nutrition, growth, development, and aging with emphasis on physical and psychosocial influences on nutritional status.

    Satisfies the General Education Writing Intensive Requirement. Lec 3.

    Prerequisites: Junior Standing and a grade of C- or better in BMB207 or CHY 121; BIO 208 or BIO 200; BMB 208 or CHY 122; and FSN 101.

    Credits: 3
  

  • FSN 330 - Introduction to Food Science

    Covers general characteristics of raw food materials, principles of food preservation, processing factors which influence quality, packaging, water and waste management and sanitation. Lec 3.

    Prerequisites: BIO 100 and BMB 207 or CHY 121 or permission.

    Credits: 3
  

  • FSN 340 - Food Processing Laboratory

    An introduction to thermal processing, freezing, dehydration, extrusion and curing as applied to food products in the laboratory. Lab 3.

    Prerequisites: None. Corequisite: FSN 330.

    Credits: 1
  

  • FSN 396 - Field Experience in Food Science and Human Nutrition

    An approved program of work experience which contributes to the academic major and for which academic credit is given.  Students may work part time or full time for a semester in a job related to their professional career goals.  May be taken more than once with departmental approval.

    (Pass/Fail Grade Only.)

    Prerequisites: junior standing and permission.

    Credits: 1 - 16
  

  • FSN 397 - Independent Studies

    Independent studies in specific areas of food management, food science and human nutrition.

    Prerequisites: permission.

    Credits: 1-6
  

  • FSN 401 - Community Nutrition

    Examines human needs and delivery systems within community setting. Focus on designing, implementing, and evaluating nutrition education programs or intervention projects. Field experience.

    Satisfies the General Education Capstone Experience Requirement. Lec 2, Lab 4.

    Prerequisites: FSN 301 and senior standing or permission.

    Credits: 4
  

  • FSN 410 - Human Nutrition and Metabolism

    Science of human nutrition is studied, stressing body metabolism as integrated with organ function for normal individuals, and requirements for energy and nutrients.

    Prerequisites: BIO 208 or BIO 200, and BMB 322 or permission.

    Credits: 3
  

  • FSN 412 - Medical Nutrition Therapy I

    Develops skills in clinical nutrition assessment, therapeutic diet calculations, and nutrition support. Emerging areas of nutrition in relation to disease prevention and treatment will be discussed.

    Prerequisites: None.  Corequisite: FSN 410.

    Credits: 2
  

  • FSN 420 - Medical Nutrition Therapy II

    Metabolic and physiological alterations of disease processes. Modification of normal diets to treat specific diseases. Development of nutrition care plans. Lec 4.

    Prerequisites: FSN 412 and NUR 303.

    Credits: 4
  

  • FSN 425 - Contemporary Issues in the Food Industry

    A writing intensive and discussion based course on current topics and recent developments affecting the food industry.  Includes readings, research, and discussion.   Students prepare position papers, a non-technical paper for a lay audience, and a major research paper over the course of the semester.

    Satisfies the General Education Writing Intensive Requirement.

    Prerequisites: FSN 330.

    Credits: 1
  

  • FSN 430 - Counseling and Diet Therapy

    Nutrition counseling theory and techniques including patient interviews and diet education sessions. Calculate diet modifications for different disease states. Develop patient education materials.

    Prerequisites: FSN 301

    Credits: 3
  

  • FSN 436 - Food Law

    Examination and discussion of federal and state laws and regulations applying to the processing, handling, distribution and serving of food products.

    Satisfies the General Education Ethics Requirement.

    Prerequisites: FSN 330 or permission.

    Credits: 3
  

  • FSN 438 - Food Microbiology

    Examines the importance of microorganisms in food processing, spoilage, and preservation; the role of microorganisms in fermentation and production of protein, enzymes, and other products; food as vehicle of infection and intoxication. Lec 3, Lab 4.

    Prerequisites: BMB 300.

    Credits: 4
  

  • FSN 440 - Utilization of Aquatic Food Resources

    Utilization and food quality of wild and farmed aquatic animals including production, chemical/physical properties, nutritional value, post-harvest changes, processing systems, regulatory issues, by-product utilization and food safety. Lec 3.

    Prerequisites: BIO 100 and CHY 121 or permission.

    Credits: 3
  

  • FSN 450 - Food Biotechnology

    Introduction to methods and tools applied to the production of biotechnology-derived foods and food ingredients. Discussion of food safety, product quality, consumer acceptance, regulatory oversight and ethical issues regarding the use of biotechnology to enhance the food supply. Lec 3.

    Prerequisites: BIO 100 or permission.

    Credits: 3
  

  • FSN 482 - Food Chemistry

    Study of the composition, structure, and properties of foods and chemical changes occurring during processing and utilization. Lec 3.

    Prerequisites: BMB 322 or CHY 252.

    Credits: 3
  

  • FSN 483 - Food Chemistry Laboratory

    Laboratory exercises covering the principles presented in FSN 482. Lab 3.

    Prerequisites: None. Corequisite: FSN 482.

    Credits: 1
  

  • FSN 485 - Introduction to Food Engineering Principles

    Principles of biological and physical sciences related to food processing systems.  General concepts of fluid flow, mass and energy balances, heat transfer, refrigeration, freezing, and psychrometrics.  Overview of current practices in food engineering, with specific food industry examples.

    Prerequisites: FSN 330 and junior standing within the FSN major, or permission.

    Credits: 3
  

  • FSN 489 - Senior Project in Food Science and Human Nutrition

    A research project will be conducted under the supervision of a faculty member. Written reports and an oral presentation of results are required.
     

    Prerequisites: senior standing and permission.

    Credits: Ar
  

  • FSN 501 - Advanced Human Nutrition

    Basic nutrition science with emphasis on energy, protein, vitamin, mineral and endocrine function and metabolism.

    Prerequisites: FSN 410 or permission.

    Credits: 3
  

  • FSN 502 - Food Preservation

    Chemicals and processes (freezing, dehydration, canning, irradiation, extrusion) used to extend food quality and safety.

    Prerequisites: FSN 330 or permission.

    Credits: 3
  

  • FSN 508 - Nutrition and Aging

    Roles of nutrients, foods and supplements in maintaining health during aging.

    Prerequisites: FSN 301 or permission.

    Credits: 3
  

  • FSN 510 - Trace Minerals

    A study of trace mineral metabolism with special emphasis on digestion and absorption. Covers excretion, storage and homeostatic mechanisms and the interactions of trace minerals to other dietary inorganic and organic components. Emphasis on clinical conditions.

    Prerequisites: BIO 377 and FSN 410 or permission.

    Credits: 3
  

  • FSN 512 - Hazard Analysis Critical Control Points

    In-depth study of the development of the Hazard Analysis Critical Control Points (HACCP) system and its application to the food processing industry. Understanding the role of HACCP in insuring a safe food supply at the local, national and international level is studied. Lec 3.

    Prerequisites: permission.

    Credits: 3
  

  • FSN 514 - Principles of Thermal Processing

    Principles of processing of low-acid canned foods and acidified foods, including an understanding of thermal process schedules, types of processing equipment, sanitation and spoilage of thermally processed foods. Lec 1.

    Prerequisites: permission.

    Credits: 1
  

  • FSN 520 - Food Product Development

    An overview of the processes required to create and introduce new food products to the marketplace. Students will follow the development team approach to conceptualize, formulate and evaluate food products.

    Satisfies the General Education Capstone Experience Requirement. Lec 2, Lab 3.

    Prerequisites: FSN 330 or permission.

    Credits: 3
  

  • FSN 522 - Osteoporosis

    Overview of osteoporosis from epidemiology to pathophysiology and treatment.

    Prerequisites: permission.

    Credits: 3
  

  • FSN 524 - Research Methods and Biostatistical Techniques

    Evaluates research design and statistics used in the areas of nutritional and medical research.

    Prerequisites: Undergraduate statistics course or permission.

    Credits: 3
  

  • FSN 530 - Complementary Nutrition Practices

    Review of nutrition research study criteria and discussion of alternative practices such as traditional Chinese medicine, Ayurvedics, homeopathy, naturopathy and dietary supplements and their effects on nutritional status.

    Prerequisites: One FSN course at the 300-level or higher.

    Credits: 3
  

  • FSN 538 - Food Fermentation

    Deals with application of the principles of microbiology to the understanding of the fermentation of various categories of foods.

    Prerequisites: BMB 300 or permission.

    Credits: 3
  

  • FSN 540 - Advanced Clinical Topics

    A critical evaluation of medical nutrition therapy in the inpatient clinical setting. Application of the current medical literature to practice decisions. Nutritional goals for a variety of medical conditions are discussed.

    Prerequisites: FSN 420 or equivalent.

    Credits: 3
  

  • FSN 571 - Technical Presentations

    Introduction to technical presentations. Computer graphics, slide making and presentation skills are emphasized. Students present one 15-20 minute talk.

    Credits: 1
  

  • FSN 581 - Problems in Food Science and Human Nutrition

    Special topics - Opportunity is provided to pursue an individualized topic in the food science or human nutrition area.

    Prerequisites: permission.

    Credits: Ar
  

  • FSN 584 - Lipids, Diet and Cardiovascular Disease

    Lipid and lipoprotein metabolism and its relation to atherosclerosis.  An in-depth study on the epidemiology, pathophysiology, etiology and mechanisms of atherosclerosis initiation and progression and genetic aspects of the disease.  Clinical and basic research advances on the role of diet and dietary lipids on prevention and treatment of Cardiovascular Disease.

    Prerequisites: BIO 377 and FSN 410.

    Credits: 3
  

  • FSN 585 - Sensory Evaluation I

    Sensory perception and difference and acceptance testing.

    Prerequisites: FSN 330, MAT 232 and PSY 100 or permission.

    Credits: 3
  

  • FSN 586 - Sensory Evaluation II

    Descriptive, threshold and satiety testing and appropriate statistical analyses.

    Credits: 3
  

  • FSN 587 - Food Analysis

    Nutrient composition, residues and natural toxicants, with emphasis on the use of GC and HPLC. Lec 1, Lab 6.

    Prerequisites: BMB 322 or permission.

    Credits: 3
 

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