Food Science and Human Nutrition

Fall 2020

Part of Term 1
Aug 24-Dec 9
Subject Code Subject
101 The Science of Food and How it Relates to You
120 Contemporary Nutrition
125 Intro to Human Nutrition
130 Introduction to Food Science
140 Introduction to Hospitality
150 Introduction to Dietetics
175 Science of Fermented Foods
199 Undergraduate Open Seminar
220 Principles of Nutrition
230 Food Sci Professional Issues
232 Science of Food Preparation
250 Nutritional Physiology I
293 Off Campus Internship
294 On Campus Internship
295 UG Research or Thesis
302 Sensory Evaluation of Foods
340 Food Production and Service
345 Strategic Operations Management
396 UG Honors Research or Thesis
398 Undergraduate Seminar
414 Food Chemistry
416 Food Chemistry Laboratory
417 Neuroscience of Eating & Drinking
419 Food Ingredient Technology
420 Nutritional Aspects of Disease
422 Genetics and Epigenetics in Nutrition
423 Advances in Foods & Nutrition
426 Biochemical Nutrition I
428 Community Nutrition
440 Applied Statistical Methods I
450 Dietetics: Professional Issues
453 Nutrition for Performance
460 Food Processing Engineering
465 Principles of Food Technology
471 Food & Industrial Microbiology
480 Basic Toxicology
499 Cur Topics in FS & Human Nutr
514 Advanced Food Chemistry
519 Flavor Chemistry and Analysis
521 Molecular Basis of Metabolic Syndrome and Weight Management
527 Advanced Vitamins and Minerals: Regulations of Metabolism
580 Ethics in Research, IRB and IACUC
590 Dietetic Internship I
592 Graduate Internship Experience
593 Seminar in Foods and Nutrition
595 Advanced Topics in Food Science and Human Nutrition
597 Graduate Seminar
598 Advanced Special Problems
599 Thesis Research
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