Food Science and Human Nutrition

Fall 2017

All Classes
Subject Code Subject
101 Intro Food Science & Nutrition
120 Contemporary Nutrition
125 Intro to Human Nutrition
130 Introduction to Food Science
140 Introduction to Hospitality
150 Introduction to Dietetics
195 Intro to Undergrad Research
199 Undergraduate Open Seminar
220 Principles of Nutrition
230 Food Sci Professional Issues
232 Science of Food Preparation
293 Off Campus Internship
294 On Campus Internship
295 UG Research or Thesis
302 Sensory Evaluation of Foods
340 Food Production and Service
343 Foundations in Beverage Management: Introduction to Wine, Beer and Spirits
345 Strategic Operations Management
349 Food Service Sanitation
396 UG Honors Research or Thesis
414 Food Chemistry
416 Food Chemistry Laboratory
417 Neuroscience of Eating & Drinking
420 Nutritional Aspects of Disease
423 Advances in Foods & Nutrition
426 Biochemical Nutrition I
428 Community Nutrition
429 Nutrition Assessment & Therapy
440 Applied Statistical Methods I
450 Dietetics: Professional Issues
453 Nutrition for Performance
460 Food Processing Engineering
461 Food Processing I
465 Principles of Food Technology
466 Food Product Development
469 Package Engineering
480 Basic Toxicology
499 Cur Topics in FS & Human Nutr
510 Topics in Nutrition Research
514 Advanced Food Chemistry
520 Advanced Clinical Nutrition
550 Grantsmanship and Ethics
574 Value Added Biotransformation
590 Dietetic Internship I
592 Graduate Internship Experience
595 Advanced Topics in Food Science and Human Nutrition
597 Graduate Seminar
598 Advanced Special Problems
599 Thesis Research
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