Intensive study of an author, genre, period or movement of French literature or an aspect of French culture. May be repeated to a maximum of nine credits under a 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.

Special topics in French literature from the period 1050-1500. May be repeated to a maximum of six credits.

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.

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.

This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.

Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours.