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FST 201: Nutrition and Wellness
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 ...
Professors: N/A
Terms: Fall 12-13 | Credits: 3
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FST 401: Nutrition, Metabolism, and Health
Study of 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.
Professors: Britt Burton-Freeman; Indika Edirisinghe
Terms: N/A | Credits: 3
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FST 402: Research Project: Design, Delivery, and Dissemination
This course is an introduction to designing, confucting, and reporting on scientific research. Topics will include defining a problem and creating a research proposal, experimental design, data collection and analysis, and a written and oral presentation of results.
Professors: N/A
Terms: Fall 12-13 | Credits: 3
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FST 501: Nutrition, Metabolism, and Health
Study of 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.
Professors: N/A
Terms: N/A | Credits: 3
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FST 502: Research Project: Design, Delivery, and Dissemination
This course is an introduction to designing, confucting, and reporting on scientific research. Topics will include defining a problem and creating a research proposal, experimental design, data collection and analysis, and a written and oral presentation of results.
Professors: N/A
Terms: Fall 12-13 | Credits: 3
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FST 504: Food Biotechnology
Introduction of biotechnology in the food industry including genetic engineering of microorganisms. Fundamentals of microbial genomics and proteomics. Practice of a variety of software and bioinformatics tools including database search, sequence alignment, phylogenetic and clus...
Professors: Wei Zhang
Terms: N/A | Credits: 3
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FST 505: Food Microbiology
Principles of occurrence and control. Importance of sanitation and prevention of public health problems. Microbiological contaminants and methods for their detection. Mechanisms of microbial inactivation. Core course. Prerequisite: Introductory Microbiology or Food Science.
Professors: Stephen Grove
Terms: Fall 12-13 | Credits: 3
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FST 506: Food Microbiological Lab
Introductory Microbiology. Basic microbiological techniques and safe laboratory practices. Introductory Food Microbiology. Isolation pathogenic bacteria. Spoilage microorganisms. Fermentation. Environmental Monitoring. Rapid Identification tests. Sporeformers. Prerequis...
Professors: Alvin Lee; Stephen Grove
Terms: Fall 12-13 | Credits: 3
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FST 507: Food Analysis
Techniques for analyzing food toxins, food constituents of public health concern, intentional and unintentional food additives, modern separation and analytic techniques.
Professors: Jack C. Cappozzo
Terms: N/A | Credits: 3
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FST 511: Food Law Regulations
Legal and scientific issues in regulating the nation's food supply and nutritional status. Roles of regulatory agencies; Federal Food, Drug and Cosmetic Act; definitions and standards for food and adulterated foods. Manufacturing processed foods in compliance with regulations.
Professors: Richard E. Schell
Terms: N/A | Credits: 3
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