Advanced work on a specific topic, concept, or problem in the field of French and Francophone Studies. Emphasis on advanced critical skills and research methods. Recent topics include: War, Literature, film; Comedy in the Age of Enlightenment; Le nouveau roman; Literature and Film of Subsaharan Africian; The Eighteenth-Century Novel; Ghosts, Vampires, and the Fantastic; Love and Madness in the Nineteenth Century; Le poeme ivre; The Early Modern Self. May be repeated to a maximum of 6 credits under different subtitle.

The course is designed for teachers and prospective teachers of modern foreign languages, with emphasis on French. Modern methodology, theory and practice of pedagogy.

A study of narrative structure and techniques as exemplified in selected masterpieces of French literature. May be repeated to a maximum of six credits.

Study of the practices and theories of the major intellectual, literary and social movements of the century, such as modernism, existentialism, the new novel, poststructural and postmodern writing. May be repeated to a maximum of six credits under different subtitle.

French language and literature, permitting the student to work in areas of special interest, and providing opportunity for original endeavor. May be repeated to a maximum of six hours.

A general basic food science course that deals with world food needs and available food supplies, types of food and nutritive values and use, food processing technology and distribution methods.

Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradators. Physico-chemical changes in osmotic pressure, vapor pressure, pH, surface tension, viscosity, emulsification, and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Lecture, three hours; laboratory, two hours per week.

Independent study in food science under the supervision of a faculty member. A learning contract must be completed prior to enrolling course. May be repeated for a maximum of 8 credits. Prereq: Completion of learning contract and consent of instructor.

Independent study in food science under the supervision of a faculty member. A learning contract must be completed prior to enrolling course. May be repeated for a maximum of 8 credits. Prereq: Completion of learning contract and consent of instructor.

A field-based learning experience in food bioscience under the supervision of a faculty member. May be repeated for a maximum of six credits on a pass/fail basis.