Study of Francophone writing, currents of thought, and cross-cultural movements in Africa, the Caribbean, Quebec and elsewhere. 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.

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.

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.

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 science under the supervision of a faculty member. May be repeated for a maximum of six credits on a pass/fail basis.

Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. Lecture: 3 hours; lab: 2 hours.