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Iowa State University

2007-2009 Courses and Programs

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Food Science and Human Nutrition (FS HN)

200 |300 |400 |Graduate Courses | www.fshn.hs.iastate.edu

Ruth MacDonald, Chair of Department
Distinguished Professors: Birt
Distinguished Professors (Emeritus): N. Jacobson, Roderuck
University Professors: Murphy, Sebranek, P. White, Wilson
University Professors (Emeritus): Glatz, Hammond, Parrish
Professors: Achterberg, Hendrich, Hurburgh, Jane, L. Johnson, MacDonald, Myers, Nikolau, Pometto, Prusa, Reitmeier, Robson, Sharp, Wurtele
Professors (Emeritus): Dupont, Garcia, Kaplan, Kraft, Lagrange, McMillan, Runyan, Rust, Schafer, Stromer, Swan, Topel, Walker
Associate Professors: Alekel, Boylston, Ford, J. Love, M. Love, Mendonca, Reddy, Schalinske, Spurlock, Wang, W. White
Professors (Emeritus): Bohnenkamp, Madden, McComber, Oakland
Associate Professors (Collaborators): Marquis
Assistant Professors: Beattie, Hansen, Hertzler, Jung, Litchfield, Stecher
Assistant Professors (Collaborators): Klucinec, Lopes, Robinson
Senior Lecturers: Bassler
Senior Clinicians: Anderson
Clinicians: Barclay, J. Johnson

The Department of Food Science and Human Nutrition is jointly administered by the College of Agriculture and the College of Human Sciences. All curricula offered by the department are available to students in either college. These curricula include dietetics, food science, and nutritional science.

Undergraduate Study

The general dietetics curriculum (DPD) is approved by the American Dietetic Association (ADA) and meets the academic requirements for admission to accredited dietetics internships. The dietetic program includes study in basic sciences, nutrition, and food science with applications to medical dietetics and community nutrition. Foodservice management is also an important aspect of the program. Graduates work in hospitals, clinics, long-term care facilities, food and pharmaceutical industries, and government nutrition programs; some are private and home health care nutrition consultants. There is a $30 fee for a statement of verification of completion of the approved program. The DPD provides the necessary coursework to meet the academic requirements of the ADA. Graduates are then eligible to apply for post baccalaureate dietetic internship programs. The ADA requires completion of a dietetic internship to be qualified to sit for the national Registration Examination for Dietitians, Commission on Dietetic Registration. For information about verification statements provided to non-ISU students or students with degrees from international universities see the departmental website:www. dietetics.hs.iastate.edu/.

Food science is a discipline in which the principles of biological and physical sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying the processing and preparation of food. It is the application of science and technology to the provision of a safe, wholesome, and nutritious food supply. Biotechnology and toxicology interrelate with food science in the area of food safety. In the food industry, food scientists work in research and development of products or processes, production supervision, quality control, marketing and sales, test kitchens and recipe development, product promotion and communication. Food scientists also serve in government regulatory agencies and academic institutions.

Three options are available in food science: food science and technology, food science and industry, and consumer food science. The food science and technology and food science and industry options are approved by the Institute of Food Technologists, the national professional organization of food science. Students interested in quality control/assurance; production supervision; management and sales; or research careers in the food industry, government, or academia should elect either the food science and technology or the food science and industry option. Students who wish to go to graduate or professional schools or who are College of Agriculture Scholars of Excellence should elect food science and technology. Students who wish to emphasize business, journallism, or special aspects of food science should elect food science and industry. Students interested in test kitchen positions, food product formulation and recipe development, food promotion, and consumer services in government and industry should elect the consumer food science option.

Students who wish to combine education in engineering with food science may select additional courses in chemical or agricultural engineering. Double majors are available and may require an additional year.

The nutritional science program offers students a strong basic science and general education that can serve as a preprofessional program for medicine, dentistry, nursing, pharmacy, veterinary medicine, physical therapy, or for graduate study in nutrition or other biological sciences. This curriculum enables students to gain the knowledge and skills necessary to work in medical care industry, government agencies, foundations, research laboratories of colleges and universities and industries related to nutrition.

Students graduating in dietetics, food science, or nutritional science will be able to: 1) demonstrate a high level of technical competence in their chosen field, perform successfully in a graduate program, supervised practice program or entry-level professional position; 2) communicate effectively as professionals; 3) successfully solve complex problems on their own and as members of a team; 4) correctly interpret and critically evaluate research literature as well as data from professional practice; 5) critically evaluate information related to food science and nutrition issues appearing in the popular press; 6) prepare and deliver effective presentations, orally and in writing, of technical information to professionals and to the general public; 7) thoughtfully discuss ethical, social, multicultural, and environmental dimensions of issues facing professionals in their chosen field.

Communication Proficiency is certified by a grade of C or better in 6 credits of coursework in composition (Engl 150 and 250 or other communication-intensive courses) and a grade of C or better in 3 credits of coursework in oral communication.

A combined Bachelor of Science and Master of Science (B.S./M.S.) degree in diet and exercise is available. The program is jointly administered by the Department of Food Science and Human Nutrition (FS HN), within the Colleges of Agriculture and Human Sciences, and the Department of Health and Human Performance within the College of Human Sciences. Students interested in this program must enroll as freshmen in the pre-diet and exercise program. In the fall of the junior year, students will apply for admission to the B.S./M.S. program. Students not accepted into the program will continue toward completion of a B.S. degree in dietetics or health and human performance. Coursework has been designed to facilitate a 4-year graduation date for those students not accepted into the program and electing to complete a single undergraduate degree. Students accepted into the program will progress toward completion of B.S./M.S. degrees in diet and exercise.

Well qualified students in food science and technology or in nutritional science who are interested in graduate study may apply for concurrent enrollment in the Graduate College to simultaneously pursue both B.S. and M.S. degrees in which students take both undergraduate and graduate courses. See the B.S./M.S. program under Graduate Study.

The department offers work for minors in food science and in nutrition and participates in the interdepartmental minor in food safety. See department office or web site for requirements: www.fshn.hs.iastate.edu/ugrad/ugminors.php.

Food Safety Minor

Patricia A. Murphy (Coordinator)

The Interdepartmental food safety minor is designed to provide undergraduate students with exposure to the principles of food safety to complement their current major and offer new opportunities for their future careers. Depending on the student's major, the minor enhances the student's expertise in food safety issues pertinent to the student's major. Student learning outcomes include: awareness of food safety issues as they appear in each step of the food chain; ability to analyze a situation, identify food safety problems, use resources to gain additional information; develop a procedure or solution to identified problems; examine proposed solutions for viability and effectiveness; and to be able to speak and write about food safety issues. Graduates with a food safety minor are better prepared for employment in agricultural, medical, and veterinary medical agencies and with state, national and international businesses.

The food safety minor requires 15 credits of coursework with 9 credits from 3 core courses and elective courses to supplement the training in the minor. See approved list for minor courses at www.fshn.hs.iastate.edu/ugrad/ugminors.php.

Postbaccalaureate Program

A dietetic internship progam has received initial accreditation from the American Dietetic Association. For more information, refer to Special Interest Programs listed under the College of Human Sciences or visit the website at www.dietetics.iastate.edu. There is a nonrefundable application fee of $30 and a program fee of $500 payable upon acceptance into the program.

Graduate Study

The department offers work for the degrees master of science and doctor of philosophy with majors in food science and technology and in nutritional sciences, and minors in food science and technology and in nutrition. Graduate work in meat science is offered as a co-major in animal science and food science and technology.

Prerequisite to major work is a baccalaureate degree in food science, nutrition, or other physical or biological sciences or engineering that is substantially equivalent to those at Iowa State University.

Students taking major work for the degree doctor of philosophy either in food science and technology or in nutritional sciences may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

Faculty in the department participate in an interdepartmental program in nutritional sciences, the interdepartmental majors in genetics, microbiology, MCDB (molecular, cellular, and developmental biology), biorenewable resources, sustainable agriculture, toxicology, and water resources; and the interdepartmental minors in gerontology, toxicology.

The interdepartmental graduate program in nutritional sciences, administered through the Graduate College, under the auspices of the Chairs of FSHN and Animal Science, will provide the structure for coordinating and enhancing interdiscipliary nutrition research and graduate education. Graduate students will be able to select from four specializations: animal nutrition, human nutrition, global nutrition, or molecular/cellular nutrition. The two main departments are FSHN and Animal Science, whereas other departments (such as Health & Human Performance; Biochemistry, Biophysics, and Molecular Biology; Agronomy; Sociology; and Statistics) may also be involved. (See Nutritional Sciences interdepartmental graduate major.)

The department, in conjunction with the Hotel, Restaurant, and Institution Management department, offers three dietetics certificates of 12 credits each and participates in the master of family and consumer sciences with a dietetics specialization. The certificate program meets continuing education requirements of The American Dietetic Association for advanced preparation in communication and counseling, dietetics management, and medical nutrition therapy. The graduate certificate courses may be applied to the master of family and consumer sciences - dietetics specialization. These programs are open only to registered dietitians. A second master of family and consumer sciences specialization, offered in the area of nutrition, does not require certification as a registered dietitian for admittance. Those interested in these programs should contact the department for details.

The department offers work for concurrent B.S. and M.S. degree programs that allow students to obtain both the B.S. and M.S. degrees in 5 years. The programs are available to students majoring in food science (food science and technology option) nutritional science, or pre-diet and exercise, and students progress toward M.S. degrees in food science and technology, nutritional sciences, or diet and exercise, respectively. Students interested in these programs should contact the department for details. Application for admission to the Graduate College should be made during the junior year. Students begin research for the M.S. thesis during the summer after their junior year and are eligible for research assistantships.

Students graduating with advanced degrees in nutritional sciences and in food science and technology will demonstrate competency in their chosen discipline. Measurable outcomes will include the ability to: 1) design, conduct, and interpret research; 2) apply theoretical information to solve practical problems; 3) prepare and communicate discipline-specific information in written and oral forms to scientific and lay audiences; 4) facilitate learning in the classroom; 5) submit a paper for publication in a peer-reviewed journal; and 6) secure professional-level positions in academia, industry, government, or health care.

Courses open for nonmajor graduate credit: 311, 342, 351, 360, 361, 362, 403, 405, 406, 410, 411, 412, 419, 420, 421, 463, 471.

Courses primarily for undergraduate students

FS HN 101. Food and the Consumer. (3-0) Cr. 3. F.S. Prereq: High school biology and chemistry or 3 credits each of biology and chemistry. The food system from point of harvest to the consumption of the food by the consumer. Properties of food constituents. Protection of food against deterioration and microbial contamination. Introduction of foods into the marketplace. Processes for making various foods. Government regulations. Use of food additives. Current and controversial topics. Electronic communication from web emphasized for class reports, notes and assignments.

FS HN 110. Orientation. (1-0) Cr. 1. F. Orientation to the department, to Iowa State University, and to careers in food science, nutrition, and dietetics. Curriculum and career planning. Satisfactory-fail only.

FS HN 111. Fundamentals of Food Preparation. (2-3) Cr. 3. F.S. Prereq: 101 or 167; high school chemistry or Chem 160. Principles involved in preparation of food products of standard quality. Influence of composition and techniques on properties of food products. Standard methods of food preparation with emphasis on quality, nutrient retention, and safety.

FS HN 112. Orientation to Learning and Productive Team Membership. (Cross-listed with NREM, Aer E, Hort, TSM). (2-0) Cr. 2. F. Introduction to developing intentional learners and worthy team members. Learning as the foundation of human enterprise; intellectual curiosity; ethics as a personal responsibility; everyday leadership; effective team and community interactions including team learning and the effects on individuals; and growth through understanding self, demonstrating ownership of own learning, and internalizing commitment to helping others. Intentional mental processing as a means of enhancing learning. Interconnectedness of the individual, the community, and the world.

FS HN 167. Introduction to Human Nutrition. (3-0) Cr. 3. F.S.SS. Prereq: High school biology or 3 credits of biology. Understanding and implementing present day knowledge of nutrition. The role of nutrition and food intake in the health and well being of the individual and family.

FS HN 203. Contemporary Issues in Food Science and Human Nutrition. (1-0) Cr. 1. F.S. Discussion of current domestic or international issues in family and consumer sciences and agriculture and the relationship to food science, nutrition, and dietetics. Emphasis on professional ethics and communication.

FS HN 208. Ethical Issues in Agriculture. (2-0) Cr. 1. F.S.SS. Discussion of ethical theory and its application to issues facing agriculture. Case studies deal with topics, such as biotechnology business practices, animal welfare, environmental impacts, public policy, sources of food, sustainable agriculture, and world hunger.

FS HN 214. Scientific Study of Food. (3-6) Cr. 5. F.S. Prereq: 167 or 261; Chem 231 or 331. Composition and structure of foods. Principles and practice of preparation of standard quality food products. Behavior and interactions of food constituents.

FS HN 261. Fundamentals of Human Nutrition. (2-0) Cr. 2. S. Prereq: Credit or enrollment in BBMB 301 or Biol 314. Sources of nutrients; nutrient requirements and dietary recommendations; fundamentals of digestion, absorption, transport, function, and metabolism; nutrient deficiency and toxicity.

FS HN 265. Nutrition for Active and Healthy Lifestyles. (3-0) Cr. 3. S. Prereq: Credit or enrollment in BBMB 301. Fundamentals of nutrient metabolism and nutrient requirements. Role of macronutrient metabolism in physical performance and disease prevention. Effect of manipulation of macronutrient metabolism on physical performance and disease prevention. Applications of nutrient metabolism principles to dietary recommendations and planning.

FS HN 272. Basic Principles of Food Processing. (1-6) Cr. 3. F. Prereq: Credit or enrollment in Chem 231 & 231L and Biol 212. Biological and physico-chemical principles of food processing as they determine the quality of foods.

FS HN 298. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; sophomore classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 311. Food Chemistry. (3-3) Cr. 4. F. Prereq: 203, AST 115, Chem 231 and 231L or 331 and 331L; credit or enrollment in BBMB 301. The structure, properties, and chemistry of food constituents and animal and plant commodities. Nonmajor graduate credit.

FS HN 340. Introduction to Dietetics. (1-0) Cr. 1. F. Roles of dietitians; professional ethics; health care delivery systems; with emerging issues in the practice of dietetics. Satisfactory-fail only.

FS HN 342. World Food Issues: Past and Present. (Cross-listed with Agron, Env S, T SC, U St). (3-0) Cr. 3. F.S. Prereq: Junior classification. World hunger and malnutrition in social, ethical, historical, and environmental context. Emphasis on the origins and effects of global inequity on population trends, socioeconomic policies, and food systems in the developing world. Exploration of directions and improvements for the future. Team projects. Nonmajor graduate credit.
H. Honors Section. (For students in the University Honors Program only.)

FS HN 351. Unit Operations in Food Processing. (3-0) Cr. 3. S. Prereq: A course in calculus and Phys 106. Introduction to material and energy balances. Fluid flow, physical and thermal properties of food materials. Fundamentals of heat and mass transfer. Application of momentum and heat transfer to unit operations in food processing. Calculations and computer applications in food processing. Nonmajor graduate credit.

FS HN 360. Advanced Human Nutrition and Metabolism. (3-0) Cr. 3. F. Prereq: 261, 3 credits in biochemistry; 3 credits in physiology recommended. Physiological and biochemical basis for nutrient needs; assessment of nutrient deficiency and toxicity; examination of nutrient functions and regulation of metabolism; nutrient-gene interactions. Nonmajor graduate credit.

FS HN 361. Nutrition and Health Assessment. (1-3) Cr. 2. F.S. Prereq: Credit or enrollment in 360; 3 credits in statistics. The assessment of nutritional status in healthy individuals. Laboratory experiences in food composition and assessment of dietary intake, body composition, and biochemical indices of nutritional status. Nonmajor graduate credit.

FS HN 362. Nutrition in Growth and Development. (3-0) Cr. 3. S. Prereq: 360; credit or enrollment in a course in physiology. Nutrient needs throughout the life cycle. Interrelationships of genes, gene expression and nutrients with physiological outcomes during human development and aging. Nonmajor graduate credit.

FS HN 398. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; junior classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 403. Food Laws, Regulations, and the Regulatory Process. (2-0) Cr. 2. S.SS. Prereq: 3 credits in food science coursework at 200 level or above. History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators. Nonmajor graduate credit.

FS HN 405. Food Quality Assurance. (2-2) Cr. 3. S. Prereq: 214 or 272 or 471; Stat 101 or 104. Basis of food quality control/assurance programs and establishment of decision-making processes using official (government and industry) instrumental, chemical, and sensory procedures. Statistical process and quality control procedures and their applications to various food systems. Development of hazard analysis procedures, specifications, grades, and standards. Nonmajor graduate credit.

FS HN 406. Sensory Evaluation of Food. (Dual-listed with 506). (2-3) Cr. 3. F. Prereq: 214 or 311 or An S 360; 3 credits in statistics. Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.

FS HN 407. Microbiological Safety of Foods of Animal Origins. (Dual-listed with 507). (Cross-listed with Micro). (3-0) Cr. 3. S. Prereq: 420. Examination of the various factors in the production of foods of animal origin, from animal production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. The two modules of this course will be 1) the procedures and processes which can affect the overall microbiological safety of the food, and 2) the Hazard Analysis Critical Control Point (HACCP) system.

FS HN 410. Food Analysis. (2-3) Cr. 3. S. Prereq: 214 or 311 or BBMB 311 or Chem 211; AST 115. An introduction to the theory and application of physical and chemical methods for determining the constituents of food. Modern separation and instrumental analysis. Use of food composition data bases. Nonmajor graduate credit.

FS HN 411. Food Ingredient Interactions and Formulations. (1-3) Cr. 2. F.S. Prereq: 214 or 311. Application of food science principles to ingredient substitutions in food products. Laboratory procedures for standard formulations and instrumental evaluation, with emphasis on problem-solving and critical thinking. Nonmajor graduate credit.

FS HN 412. Food Product Development. (Dual-listed with 512). (2-6) Cr. 4. S. Prereq: 311 or 411, 471. Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments. Nonmajor graduate credit.

FS HN 419. Foodborne Hazards. (Cross-listed with Micro, Tox). (3-0) Cr. 3. Alt. S., offered 2008. Prereq: Micro 201 or 302, a course in biochemistry. Pathogenesis of human microbiological foodborne infections and intoxications, principles of toxicology, major classes of toxicants in the food supply, governmental regulation of foodborne hazards. Only one of FS HN 419 and 519 may count toward graduation. Nonmajor graduate credit.

FS HN 420. Food Microbiology. (Cross-listed with Micro, Tox). (3-0) Cr. 3. F. Prereq: Micro 302. Effects of microbial growth in foods. Methods to control, detect, and enumerate microorganisms in food and water. Foodborne infections and intoxications. Nonmajor graduate credit.

FS HN 421. Food Microbiology Laboratory. (Cross-listed with Micro). (0-6) Cr. 3. F. Prereq: Micro 201 or 302; 201L. Credit or enrollment in 420 (Micro 420), FS HN 203. Standard techniques used for the microbiological examination of foods. Independent and group projects on student-generated questions in food microbiology. Emphasis on oral and written communication and group interaction. Nonmajor graduate credit.

FS HN 441. Dietetics Management. (1-9) Cr. 5. F.SS. For students enrolled in the dietetic internship program. Supervised participation in and analysis of organizational leadership, human resource management, budget and quantity food production management including quality control, menu planning, work methods and other functions related to business management in food service, health care and other institutions. Satisfactory-fail only.

FS HN 442. Medical Dietetics I. (3-15) Cr. 8. S.SS. For students enrolled in the dietetic internship program. Biological basis of medical, drug, and diet therapy for selected pathologies. Consideration of factors in planning and conducting nutritional care of patients. Integration of principles with clinical experience. Satisfactory-fail only.

FS HN 443. Medical Dietetics II. (1-6) Cr. 3. F.SS. Prereq: Concurrent enrollment in 442. For students enrolled in the dietetic internship program. Supervised clinical experience in assessing, implementing and evaluating nutritional care of patients in specialized clinical settings. Satisfactory-fail only.

FS HN 445. Experience in Community Dietetics. (1-12) Cr. 5. F.S. For students enrolled in the dietetic internship program. Supervised experience in planning and providing nutritional care for individuals and groups in a variety of community settings. Satisfactory-fail only.

FS HN 446. Experience in Dietetics. (2-0) Cr. 2. SS. Prereq: For students enrolled in dietetic internship. Supervised experience in planning and providing nutrition education for individuals and groups in a variety of dietetic settings. Satisfactory-fail only.

FS HN 448. Professional Development Assessment. (Dual-listed with 548). (1-0) Cr. 1. F.S.SS. Prereq: Concurrent enrollment in dietetic internship. For students enrolled in the dietetic internship program. Web-based course providing information and practice for students to assess and evaluate their own professional development and continuing professional education needs. Satisfactory-fail only.

FS HN 461. Medical Nutrition and Disease I. (4-0) Cr. 4. F. Prereq: 360, 3 credits in physiology at 300 level or above. (Dual-listed with NutrS 561) Pathophysiology of selected chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state. Recitation section (1 cr.) will focus on refinement of assessment skills, diagnosis of nutritional problem, nutrition care, and documentation.

FS HN 463. Community Nutrition. (3-0) Cr. 3. S. Prereq: 203, 362; credit or enrollment in 466. Survey of current public health nutrition problems among nutritionally vulnerable individuals and groups. Discussion of the multidimensional nature of those problems and of community programs designed to help solve them. The role of community nutritionists in grant writing for project development. Significant emphasis on written and oral communication. Nonmajor graduate credit.

FS HN 464. Medical Nutrition and Disease II. (3-0) Cr. 3-4. S. Prereq: 360, 461, 3 credits in physiology at 300 level or above. (Dual-listed with NutrS 564) Pathophysiology of selected acute and chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state. Recitation section (1 credit) will focus on refinement of assessment skills, diagnosis of nutritional problem, nutrition care, and documentation. Course must be taken for 4 credits for dietetics degree, diet and exercise degree, or if Didactic Program in Dietetics (DPD) verification statement of completion is desired. Students in non-dietetics majors may take the (3 credit) lecture portion without the recitation section.

FS HN 466. Nutrition Counseling and Education Methods. (Dual-listed with 566). (2-2) Cr. 3. F.S. Prereq: 203, 362; Sp Cm 212. Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, data assessment and interpretation, developing goals/outcomes, selecting learning activities, evaluation, and documentation.

FS HN 471. Food Processing. (3-0) Cr. 3. F. Prereq: Micro 201 or 302; Chem 163; Phys 106. Food preservation, including packaging, fermentation, irradiation, canning, freezing, dehydration, additives. Sanitation and plant design. Applications to food products. Nonmajor graduate credit.

FS HN 472. Food Processing Laboratory. (Dual-listed with 572). (1-3) Cr. 2. F. Prereq: 351; credit or enrollment in 471. Pilot plant experiences such as thermal processing, food fermentations, oil seed processing, high pressure processing, corn wet milling, industrial baking, and waste treatment. Special emphasis on interpreting data, writing project reports, and applying engineering principles from FS HN 351.

FS HN 480. Professional Seminar in Food Science and Human Nutrition. (1-0) Cr. 1. F.S. Prereq: 203, senior classification in the department. Discussion and presentation of current research and issues of public policy in food science and human nutrition, with emphasis on communication in the profession.

FS HN 489. Issues in Food Safety. (Cross-listed with An S, HRI, VDPAM). (1-0) Cr. 1. S. Prereq: Credit or enrollment in FS HN 101 or 272 or HRI 233; FS HN 419 or 420; FS HN 403. Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.

FS HN 490. Independent Study. Cr. 1-6. Repeatable. F.S.SS. Prereq: Permission of instructor. Independent work in food science, nutrition, or dietetics. A maximum of 6 credits of FS HN 490 may be used toward graduation.
A. Dietetics
B. Food Science
C. Nutrition
D. International Experience
H. Honors

FS HN 491. Supervised Work Experience. Cr. 1-3. Repeatable. F.S.SS. Prereq: Advance approval of instructor, adviser, and department chair. Supervised off-campus work experience relevant to the academic major. A maximum of 3 credits of FS HN 491 may be used toward graduation.
A. Dietetics
B. Food Science
C. Nutrition

FS HN 496. Food Science and Human Nutrition Travel Course. (Dual-listed with 596). Cr. 2-4. Repeatable. F.S.SS. Prereq: Permission of instructor. (One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students.
A. International travel
B. Domestic travel

FS HN 498. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; senior classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 499. Undergraduate Research. Cr. 1-6. Repeatable. F.S.SS. Prereq: Permission of staff member with whom student proposes to work. Research under staff guidance. A maximum of 6 credits of FS HN 499 may be used toward graduation.

Courses primarily for graduate students, open to qualified undergraduate students

FS HN 502. Advanced Food Science-Chemistry. (1-0) Cr. 1. S. Prereq: 3 credits in organic chemistry. Key principles and applications in the chemistry of food.

FS HN 503. Advanced Food Science-Processing. (1-0) Cr. 1. S. Prereq: 3 credits each in physics and mathematics. Key principles and applications in the processing of food.

FS HN 504. Advanced Food Science-Microbiology. (1-0) Cr. 1. S. Prereq: 3 credits each in microbiology and organic chemistry. Key principles and applications in the microbiology of food.

FS HN 505. Short Course. (Cross-listed with NutrS). Cr. arr. F.S.SS. Prereq: Permission of instructor.
A. Nutrition
B. Food Science

FS HN 506. Sensory Evaluation of Food. (Dual-listed with 406). (2-3) Cr. 3. F. Prereq: 214 or 311 or An S 360; 3 credits in statistics. Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.

FS HN 507. Microbiological Safety of Foods of Animal Origins. (Dual-listed with 407). (Cross-listed with Micro). (3-0) Cr. 3. S. Prereq: Micro 420. Examination of the various factors in the production of foods of animal origin, from animal production through processing, distribution and final consumption which contribute to the overall microbiological safety of the food. The two modules of this course will be 1) the procedures and processes which can affect the overall microbiological safety of the food, and 2) the Hazard Analysis Critical Control Point (HACCP) system.

FS HN 512. Food Product Development. (Dual-listed with 412). (2-6) Cr. 4. S. Prereq: 311 or 411, 471. Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments.

FS HN 519. Food Toxicology. (Cross-listed with Tox, NutrS). (3-0) Cr. 3. Alt. F., offered 2008. Prereq: A course in biochemistry. Basic principles of toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant/nutrient interactions, risk assessment. Only one of FS HN 419 and 519 may count toward graduation.

FS HN 542. Introduction to Molecular Biology Techniques. (Cross-listed with GDCB, BBMB, BCB, B M S, Hort, NutrS, VDPAM, EEOB,). Cr. 1. Repeatable. F.S.SS. Prereq: Graduate classification. Workshops in basic molecular biology techniques and related procedures. Satisfactory-fail only.
A. DNA Techniques. Includes genetic engineering procedures, sequencing, PCR, and genotyping. (F.S.SS.)
B. Protein Techniques. Includes fermentation, protein isolation, protein purification, SDS-PAGE, Western blotting, NMR, confocal microscopy and laser microdissection, immunophenotyping, and monoclonol antibody production. (S.SS.)
C. Cell Techniques. Includes immunophenotyping, ELISA, flow cytometry, microscopic techniques, and image analysis. (F.S.)
D. Plant Transformation. Includes Agrobacterium and particle gun-mediated transformation of tobacco, Arabidopsis, and maize, and analysis of transformants. (S.)
E. Proteomics. Includes two-dimensional electrophoresis, laser scanning, mass spectrometry, and database searching. (F.)

FS HN 543. Medical Dietetics II. (1-6) Cr. 3. F.SS. Prereq: Concurrent enrollment in dietetic internship or MFCS Dietetic Option. Discussion of the assessment, diagnosis, intervention, and outcomes of nutritional problems in complex medical conditions.

FS HN 548. Professional Development Assessment. (Dual-listed with 448). (1-0) Cr. 1. F.S.SS. Prereq: Concurrent enrollment dietetic internship or MFCS Dietetic Option. For students enrolled in Dietetics Certificates programs and the Master of Family and Consumer Sciences-Dietetics Specialization. Web-based course providing information and practice for student to assess and evaluate own professional development and continuing professional education needs. Completion of professional 5-year plan. Satisfactory-fail only.

FS HN 566. Nutrition Counseling and Education Methods. (Dual-listed with 466). (2-2) Cr. 3. F.S. Prereq: Graduate student status. Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, data assessment and interpretation, developing goals/outcomes, selecting learning activities, evaluation, and documentation.

FS HN 567. Nutrition for Dietitians. (3-0) Cr. 3. Alt. F., offered 2007. Prereq: 360; BBMB 301, undergraduate course in physiology. For students enrolled in Dietetics Certificates programs and the Master of Family and Consumer Sciences - Dietetics Specialization. Study of the current scientific literature to evaluate current trends and issues in nutrition science and dietetic practice. Emerging areas of research investigating the role of nutrients in health and disease in humans will be explored. Emphasis on the impact of emerging research on nutrition recommendations and interventions designed to promote human health.

FS HN 572. Food Processing Laboratory. (Dual-listed with 472). (1-3) Cr. 2. F. Prereq: 503 or equivalent. Pilot plant experiences such as thermal processing, food fermentation, oil seed processing, high pressure processing, corn wet milling, industrial baking, and waste treatment. Special emphasis on interpreting data, writing project reports, applying engineering principles from FS HN 351, and special projects for each exercise.

FS HN 575. Processed Foods. (3-0) Cr. 3. F. Prereq: 214 or 311; a course in nutrition. Survey of the effects of home and commercial food preparation and processing on the nutrients in food.

FS HN 580. Orientation to Food Science and Nutrition Research. (1-0) Cr. 1. F. Orientation to and discussion of research interests in food science and nutrition. Discussion of policy and ethical issues in the conduct of research. Intended for entering students in FS HN and related disciplines. Satisfactory-fail only.

FS HN 581. Seminar. (1-0) Cr. 1. S. Discussion and practice of oral presentation of scientific data in a professional setting. Discussion of issues related to data presentation. Satisfactory-fail only.

FS HN 590. Special Topics. Cr. 1-3. Repeatable. F.S.SS.
A. Nutrition
B. Food Science
C. Teaching

FS HN 595. Grant Proposal Writing for the Working Professional. (1-0) Cr. 1. Alt. F., offered 2007. Prereq: Enrollment in the Master's Degree in Family and Consumer Sciences - Dietetics Specialty and three certificate programs or the Child Nutrition Program (CNP) Leadership Academy. Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Designed for the working professional. Not intended for the MS or PhD student. Satisfactory-fail only.

FS HN 596. Food Science and Human Nutrition Travel Course. (Dual-listed with 496). Cr. 2-4. Repeatable. F.S.SS. Prereq: Permission of instructor. (One credit per week traveled.) Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students. Satisfactory-fail only.
A. International travel
B. Domestic travel

FS HN 599. Creative Component. Cr. arr. Nonthesis option only.

Courses for graduate students

FS HN 606. Instrumental Measurement of Food Quality. (2-3) Cr. 3. Alt. S., offered 2009. Prereq: 311 or 411 or 502 or BBMB 404. Principles of instrumental measurements of color, aroma, flavor, texture, and rheology. Techniques and instrumentation for measuring the quality of foods; relationship of these methods to food color, taste, flavor, texture, and rheological quality. Application of methods to various foods and biorenewable materials.

FS HN 610. Food Enzymology. (2-3) Cr. 3. F. Prereq: 311 or 411 or 502 or BBMB 404. Properties of enzymes important in food processing and production including flavor, texture and color. Quantitative evaluation of substrates, enzyme, and inhibitors, pH, pressure and temperature on enzyme activity. Experimental determination of specificity and mechanisms important to food biochemistry. Techniques to purify food enzymes.

FS HN 612. Food Lipids. (3-0) Cr. 3. Alt. S., offered 2008. Prereq: 311 or 411 or 502 or BBMB 404. Structure and analysis of food lipids, glyceride structure, crystal form and texture, autoxidation, refining and processing of fats and oils, food applications of fats and oils.

FS HN 613. Food Proteins. (3-0) Cr. 3. Alt. F., offered 2007. Prereq: 311 or 411 or 502 or BBMB 404. Properties of proteins found in milk, eggs, meat, legumes, and cereal grains. Effect of processing on food proteins.

FS HN 614. Carbohydrates in Foods. (3-0) Cr. 3. Alt. S., offered 2009. Prereq: 311 or 411 or 502 or BBMB 404. Study of chemical and physical properties of carbohydrates used in foods, and changes they undergo during processing and storage of food.

FS HN 626. Advanced Food Microbiology. (Cross-listed with Micro, Tox). (3-0) Cr. 3. Alt. S., offered 2008. Prereq: 420 or 421 or 504. Topics of current interest in food microbiology, including new foodborne pathogens, rapid identification methods, effect of food properties and new preservation techniques on microbial growth, and mode of action of antimicrobials.

FS HN 665. Selected Topics in Nutrition. (2-0) Cr. 1-2. Repeatable. Alt. F., offered 2007. Prereq: 553, 554; graduate course in physiology. Series of courses on such topics as proteins, vitamins, minerals, lipids, energy metabolism, evaluation of nutritional status. Classical and current research literature in each area.

FS HN 680. Modern Views of Nutrition. (Cross-listed with An S). Cr. R. Repeatable. S. Current concepts in nutrition and related fields. Required for all graduate students in nutrition.

FS HN 681. Seminar. (1-0) Cr. 1. F.S.SS. Presentation of thesis or dissertation research. May be taken once for M.S. program and twice for the Ph.D. program.

FS HN 690. Special Problems. Cr. arr. Repeatable. F.S.SS. Prereq: 502 or 503 or 504 or 553 or 554.

FS HN 695. Grant Proposal Writing. (Cross-listed with NutrS). (1-0) Cr. 1. F. Prereq: 3 credits of graduate course work in food science and/or nutrition. Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Formation of grant writing teams in food science and/or nutrition. Satisfactory-fail only.

FS HN 699. Research in Food Science and Technology. Cr. arr. Repeatable. F.S.SS.Satisfactory-fail only.