Course List Page
Courses Offered by the research cluster 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. Perkins (Fall and Spring), Ms. Dodge (Spring, On-line), Dr. Klimis-Zacas (Summer, On-line).
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 and Summer. Dr. Therrien.
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. Cr. 3. Fall and Spring. Dr. Bolton and Dr. Perkins.
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 . Cr 4. Fall. Dr. Therrien.
FSN 230 Nutritional and Medical Terminology
Fundamentals of vocabulary for nutritionists and other health professionals. Cr. 1. Every semester; On-line only. Dr. Camire (Fall, Spring, Summer). FSN 230 Syllabus Fall 2012
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 a Food Safety Management certification. Cr 3. Spring. On-line. 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. On-line. 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: BIO 208, FSN 101 and CHY 122 or BMB 208 and junior standing or permission. Lec 3. Cr. 3. Fall, Summer. Ms. Yerxa
FSN 305 Foods Laboratory
The Foods Laboratory will focus on principles of quantity cooking, recipe modification and standardization, food preservation, and food processing. Prerequisite: FSN 202. Cr. 1. Fall. Dr. Therrien
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. Nayak.
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. Nayak.
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 professor. 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: C or better in FSN 301; FSN 410. Lec 2, Lab 4. Cr. 4. Spring. Ms. Yerxa.
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 BIO200, and a C-or better in BMB322. Cr. 3. Fall. Dr. Myracle.
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. Lec 2, Cr 2. Fall. Dr. Sullivan.
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. Prerequisites: FSN 410 and NUR 303. Lec 4. Cr. 4. Spring. Dr. Klimis-Zacas.
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 or permission. Cr. 1 . Fall. Dr. Skonberg. FSN 425 Syllabus
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. 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 On-line. 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 439 Food Microbiology Laboratory
This course contains a series of experiments to allow students to perform and observe fundamental principles and practices of food microbiology. Students will work in the lab to execute the exact procedure utilized by the USDA/FDA for the detection and enumeration of microorganisms in food. Prerequisites: BMB 305 and Food Science Concentration; Co-requisite: FSN438. Cr. 2. 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. Spring, even years. Dr. Skonberg. Syllabus450
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. Fall, odd years. Dr. Skonberg. Syllabus482
FSN 483 Food Chemistry Laboratory
Laboratory exercises covering the principles presented in FSN 482. Corequisite: FSN 383. Lab 3. Cr. 1. Fall, odd years. Dr. Skonberg. 483.Syllabus
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. Cr. 3. Spring, odd years. Dr. Nayak..
FSN 486 Food Engineering Laboratory
Principles of biological and physical sciences related to food processing systems, concepts of materials and energy balances, thermodynamics, fluid mechanics, and heat transfer, use of engineering principles in design of the processes and equipment fo rprocessing and preservation of food products. Corequisite: FSN 485. Cr. 1. Spring, odd years. Dr. Nayak..
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 energy, protein, vitamin, macro-mineral and endocrine function and metabolism. Prerequisite: FSN 410 or permission. Cr. 3. Spring. On-line. Dr. Camire. FSN 501 Syllabus 2012
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. On-line. Dr. Camire. 2012 FSN 502 Food Preservation Syllabus
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, odd 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. Spring, even years. Dr. A. Bushway.
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. Cr 1. Summer, even years On-line. 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 520.Syllabus
FSN 524 Research Methods and Biostatistical Techniques
Evaluates research design and statistics used in the areas of nutritional and medical research. Lec 3, Cr 3. Fall, On-line. Dr. Camire. FSN 524 syllabus 2012
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 530 2012 syllabus
FSN 538 Food Fermentation
Deals with application of the principles of microbiology to the understanding of teh fermentation of various categories of foods. Prerequisites BMB 300 or permission. 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 571 syllabus 2012
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. Fall even years. Dr. Klimis-Zacas.
FSN 585 Sensory Evaluation I
Methods and techniques including experimental design and statistical analysis. Prerequisite: FSN 330, PSY 100 and MAT 232 or permission. Lec 2, Lab 2, Cr. 3. Spring , odd years. Dr. Camire.
FSN 586 Sensory Evaluation II
Descriptive, threshold, and satiety testing and appropriate statistical analyses. Prerequisite; FSN 585 or permission. Lec 2, Lab 2, Cr. 3. Fall, odd 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 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 On-line. Dr. Camire. 2012 FSN603 syllabus
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. Fall. 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. Spring. Dr. White
FSN 652 Dietetic Internship Evaluation
Individual and program evaluation through oral and written assessments. Presentation of individualized projects. Prerequisite: FSN 651 and FSN 681 or concurrently. Cr. 1. Fall. 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
Supervised practice in community and hospital sites to meet requirements of an American Dietetic Association accredited internship program. Dietetic interns only by permission. Cr. 1-10. Dr. White
FSN 699 Graduate Thesis
Cr. Arranged, 1-6. Available Fall, Spring and Summer.