|
FDSCTE 5310 |
Food Quality Assurance |
3.0 |
AU18 |
|
FDSCTE 5320 |
Food Laws and Regulations |
2.0 |
SP19 |
|
FDSCTE 5330 |
Food Plant Management |
2.0 |
AU18 |
|
FDSCTE 5400 |
Unit Operations in Food Processing |
3.0 |
SP19 |
|
FDSCTE 5410 |
Fruit and Vegetable Processing |
3.0 |
AU18 |
|
FDSCTE 5420 |
Dairy Processing |
3.0 |
AU18 |
|
FDSCTE 5430 |
Food Fermentations |
3.0 |
SP19 |
|
FDSCTE 5450 |
Food Packaging |
3.0 |
SP19 |
|
FDSCTE 5500 |
Measurement of Food Perception and Liking |
3.0 |
AU18 |
|
FDSCTE 5536 |
Food Microbiology Lecture |
3.0 |
AU18 |
|
FDSCTE 5546 |
Food Microbiology Laboratory |
3.0 |
SP19 |
|
FDSCTE 5600 |
Food Chemistry |
3.0 |
AU18 |
|
FDSCTE 5610 |
Food Analysis |
3.0 |
SP19 |
|
FDSCTE 5710 |
Food Additives |
2.0 |
SP19 |
|
FDSCTE 5720 |
Food Product Development |
3.0 |
AU18 |
|
FDSCTE 5721 |
Applied Food Product Development |
1.0 |
SP19 |
|
FDSCTE 5730 |
Technical Problem Solving |
3.0 |
SP19 |
|
FDSCTE 6320 |
Global Health and Environmental Microbiology |
3.0 |
AU18 |
|
FDSCTE 7360 |
Water Contamination: Sources and Health Impact |
3.0 |
AU18 |
|
FDSCTE 7430 |
Advanced Food Process Design |
3.0 |
AU18 |
|
FDSCTE 7536 |
Advanced Food Microbiology I |
2.0 |
|
|
FDSCTE 7550 |
Advanced Concepts in Sensory Science |
2.0 |
SP19 |
|
FDSCTE 7610 |
Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis |
3.0 |
AU18 |
|
FDSCTE 7611 |
Instrumental Analysis II Molecular and Spectral Analysis Techniques |
3.0 |
AU18 |
|
FDSCTE 7620 |
Food and Nutritional Toxicology |
2.0 |
|
|
FDSCTE 7630 |
Food Colors and Pigments |
3.0 |
AU18 |
|
FDSCTE 7640 |
Food Proteins |
2.0 |
SP19 |
|
FDSCTE 7641 |
Food Carbohydrates |
2.0 |
SP19 |
|
FDSCTE 7650 |
Food Lipids |
2.0 |
|
|
FDSCTE 7660 |
Principles of Crystallization Processes in Food Systems |
2.0 |
|
|
FDSCTE 7670 |
Flavor Chemistry |
2.0 |
SP19 |
|
FDSCTE 7830 |
Phytochemicals in Human Health: Crops to the Clinic |
3.0 |
AU18 |
|
FDSCTE 8991 |
Graduate Seminar |
1.0 |
AU18, SP19 |
