Courses Offered by the Department of Food Science and Human Nutrition
Undergraduate students may take courses numbered 100-499; seniors may take 500-level courses with permission. Courses at the 400-, 500- and 600-level may be taken for graduate credit.
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 Science Applications of Scientific Knowledge Requirement.) Cr. 3. Fall, spring, summer. Dr. Klimis-Zacas (fall), Dr. Alfred Bushway (spring), Mrs. Musgrave (Internet).
FSN 103 Science of Food Preparation
Basic food preparation skills. The relationship between structure, composition and nutritive value of foods. Prerequisite: FSN 101. Lec 2, Lab 2. Cr. 3. Spring. Ms. Julie Dufour.
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. Prerequisite: FSN 103 and COS 100. Cr 4. Fall. Dr. Sullivan.
FSN 230 Nutritional and Medical Terminology
Fundamentals of vocabulary for nutritionists and other health professionals. Cr. 1. Fall and spring; Internet only. Dr. Camire
FSN 238 Applied Food Microbiology & 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 an Education Foundation ServSafe certification. Cr 3. Spring. Dr. Wu.
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 Human Values and Social Context Cultural Diversity and International Perspectives Requirement.) Cr. 3. Fall, Spring, Summer. Dr. Cook
FSN 301 Life Cycle Nutrition
Principles of nutrition applied to meeting dietary needs of individuals throughout their life cycle. Study of relationship among nutrition, growth, development, and maturity with emphasis on physical and psychosocial considerations affecting food intake. (Satisfies the General Education Demonstrated Writing Competency Requirement.) Prerequisite: FSN 101 and CHY 122 or BMB 208 and junior standing or permission. Lec 3. Cr. 3. Fall.
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. Prerequisites: BIO 100 and CHY 121 or permission. Lec 3. Cr. 3. Fall. Dr. A. Bushway.
FSN 340 Food Processing Laboratory
An introduction to thermal processing, freezing, dehydration, extrusion and curing as applied to food products in the laboratory. Corequisite: FSN 330. Lab 3. Cr. 1. Fall. Dr. A. Bushway.
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. Prerequisite: junior standing and permission. (Pass/Fail Grade Only.) Cr. 1-16.
FSN 397 Independent Studies
Independent studies in restricted areas of food science and human nutrition: (1) special topics, (2) food chemistry, (3) food spoilage and fermentation, (4) food processing, (5) quality evaluation (6) food biochemistry, (7) human nutrition, (8) nutrition education. Prerequisite: Permission of department. Cr. Ar.
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. Prerequisites: FSN 301 and senior standing or permission. Lec 2, Lab 4. Cr. 4. Spring. Dr. White.
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. Prerequisite: BMB 322 and BIO 208. Cr. 3. Spring. Dr. Cook.
FSN 412 Applied Clinical Nutrition
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. Lec 2, Cr 2. Fall. Dr. Sullivan.
FSN 420 Medical Nutrition Therapy
Metabolic and physiological alterations of disease processes. Modification of normal diets to treat specific diseases. Development of nutrition care plans. Prerequisites: FSN 410 and NUR 303. Lec 4. Cr. 4. Spring. Dr. Klimis-Zacas.
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. Co-requisite: concurrent registration in FSN 420. Cr. 3. Spring. Dr. Sullivan.
FSN 436 Food Law
Examination and discussion of federal laws and regulations applying to the processing, handling, distribution and serving of food products. Prerequisite: FSN 330 or permission. Cr 3. Spring, even years via the Internet. Dr. A. Bushway.
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. Prerequisites: BMB 300. Lec 3, Lab 4. Cr. 4. Fall, even years. Dr. Wu.
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. Prerequisites: BIO 100 and CHY 121 or permission. Lec 3, Cr. 3. Spring, odd years. Dr. Skonberg.
FSN 450 Food Biotechnology
Introduction to methods and tools applies to the production of biotechnology-derived fods and food ingredients. Discussion of food safety, product quality, consumer acceptance, regulatory oversight, and ethical issues in food biotechnology. Prerequisite: BIO 100. Lec. 3, Cr. 3. Fall, even years. Dr. Skonberg.
FSN 482 Food Chemistry
Introduction to the composition, structure, and properties of foods and chemical changes occurring during processing and utilization. Prerequisite: BMB 322 or CHY 252. Lec 3. Cr. 3. Spring, even years. Dr. Skonberg.
FSN 483 Food Chemistry Laboratory
Laboratory exercises covering the principles presented in FSN 482. Corequisite: FSN 383. Lab 3. Cr. 1. Spring, even years. Dr. Skonberg.
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. (Satisfies the General Education Demonstrated Writing Competency Requirement.) Prerequisite: senior standing and permission. Cr. Ar.
FSN 501 Advanced Human Nutrition
Basic nutrition science with emphasis on protein, vitamin, macro-mineral and endocrine function and metabolism. Relationships of diet to human health and well-being. Prerequisite: FSN 410 and ZOL 377 or permission. Cr. 3. Spring, 2008. Dr. Cook.
FSN 502 Food Preservation
Thermal processing, freezing, dehydration, extrusion-cooking, irradiation, and packaging as applied to the food industry. Prerequisite: FSN 330 and BMB 300 or permission. Cr. 3. Fall, even years. Dr. A. Bushway and Dr. Camire.
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: FSN 410 and ZOL 377 or permission. Cr. 3. Fall, even years. Dr. Klimis-Zacas.
FSN 512 Hazard Analysis Critical Control Points
In-depth study of the development of the HACCP system and its application to the food processing industry. Understanding the role of HACCP in insuring a safe food supply at the local, state, national and international level is studied. Prerequisite: permission. Lec 3, Cr 3. May term, even years. Dr. A. Bushway and Dr. El-Beargami.
FSN 514 Principles of Thermal Processing
Principles of processing of low-acid canned foods and acidified foods, including an understandng of thermal process schedules, types of processing equipment, sanitation and spoilage of thermally processed foods. Prerequisite: permission. Lec. 1. Spring, odd years via the Internet. Dr. A. Bushway and Dr. Camire.
FSN 520 Food Product Development
An overview of the processes required to create and introduce new food products to the marketplace. Prerequisite: FSN 330. Lec. 2, Cr. 3. Fall, odd years. Dr. Skonberg.
FSN 522 Osteoporosis
Overview of osteoporosis from epidemiology to pathophysiology and treatment.
Prerequisite:
permission.
Lec 3, Cr 3. Spring, odd years. Dr. Rosen.
Evaluates research design and statistics used in the areas of nutritional and medical research. Lec 3, Cr 3. Fall, odd years; Summer, even years. Dr. Camire.
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 human nutrition course at the 300-level or higher, and one statistics course, or permission. Lec 3. Spring, even years. Dr. Camire.
FSN 538 Food Fermentation
Application of the principles of microbiology to the understanding of the fermentation of various categories of foods. Prerequisites: BMB300, General Microbiology or permission. Lec 3, Cr 3. Fall odd years. Dr. Wu.
FSN 540 Advanced Clinical Topics
A critical evaluation of medical nutrition therapy in the inpatient clinical seting. Application of the current medical literature to practice decisions. Nutritional goals for a variety of medical conditions are discussed. Prerequisite: FSN 420 or equivalent. Lec. 3. Spring, odd years. Dr. Sullivan.
FSN 571 Technical Presentations
Introduction to technical presentations. Computer graphics, slide making and presentation skills are emphasized. Students present one 15-20 minute talk. Cr. 1. Fall. Dr. Camire.
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. Cr. 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: FSN 410 and ZOL 377 Cr. 3. Spring, 2008, Fall odd years. Dr. Klimis-Zacas.
FSN 585 Sensory Evaluation of Foods
Methods and techniques including experimental design and statistical analysis. Prerequisite: MAT 437 or PSE 509 or permission. Cr. 3. Fall 2008,Spring, even years. Dr. Camire.
FSN 587 Food Analysis
Nutrient composition, residues and natural toxicants, with emphasis on the use of GC and HPLC. Prerequisite: BMB 322 or FSN 582 or permission. Lec 1, Lab 6. Cr. 3. Spring, even years. Dr. R. Bushway.
FSN 588 Chemistry of Minor Food Constituents
Composition, structure and function of minor food constituents (enzymes, minerals, vitamins, natural toxins, chemical residues) and changes in their chemistry during processing and utilization. Prerequisites: BMB 322 or CHY 252 or permission. Cr. 2. Summer (on demand). Dr. A. Bushway and Dr. R. Bushway.
FSN 603 Nutrients and Food Processing
Review of the changes in food nutrient composition and bioavailability during processing from harvest to consumers. Prerequisite: FSN 410, FSN 502 or permission. Cr. 3. Spring, even years via the Internet. Dr. Camire.
FSN 605 Nutritional Assessment
Methods of evaluation of the nutritional status of individuals or groups of people by dietary assessment and nutrition-related health indicators. Cr. 3. Fall, even years. Dr. Cook.
FSN 650 Dietetic Internship Orientation I
Introduction to the dietetic internship including program philosophy, policies and procedures. Review of medical terminology. Prerequisite: dietetic Interns only. Cr. 2. Dr. White
FSN 651 Dietetic Internship Orientation II
Orientation to supervised internship rotations. Review of medical terminology as a basis for providing medical nutrition therapy during rotation. Prerequisite: FSN 650. Cr. 2. Dr. White
FSN 652 Dietetic Internship Evaluation
Individual and program evaluation through oral and written assessments. Presentation of individualized projects. Prerequisite: FSN 641 and FSN 681 or concurrently. Cr. 1. Dr. White
FSN 671 Advanced Graduate Seminar
Presentation of research results and reviews of the literature in food science and human nutrition. May be repeated for credit. Prerequisite: FSN 571 or permission. Cr. 1. Fall and Spring. Dr. R. Bushway.
FSN 681 Dietetic Internship
A supervised internship in nutrition and dietetics. Fulfills requirements for field experience for the American Dietetic Association. Prerequisite: permission. Cr. 1-12. Dr. White
FSN 699 Graduate Thesis
Cr. Arranged, 1-6. Available Fall, Spring and Summer.