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A Sick World: Global Public Health In The Early 21st Century

This course provides students with basic knowledge about the issues of global public health and its importance to all peoples of the globe. After receiving an introduction to the principles and goals of global public health, students will begin to acquire functional knowledge of the theoretical and methodological underpinnings of global public health practice.

Leadership & Analysis Of Advanced Instructional Practice

Course participants will develop leadership skills in curriculum and instruction through a variety of research-based analytic practices such as lesson study, observation, mentoring, dialogic and collaborative work in the context of a school learning community. Clinical/field/practicum experiences provide experience identifying a research problem, planning a course of action, and implementing and evaluating the action plan to improve learning results in K-12 classrooms. This course is designed as a hybrid workshop as follows. The class begins with a one-week intensive summer experience.

Engineering Exploration I

Engineering Exploration I introduces students to the engineering and computer science professions, College of Engineering degree programs, and opportunities for career path exploration. Topics and assignments include study skills, team development, ethics, problem solving and basic engineering tools for modeling, analysis and visualization. Open to students enrolled in the College of Engineering. Students who received credit for EGR 112 are not eligible for EGR 101.

American Poetic Traditions

A course investigating contrasting traditions of American poetry from the nineteenth and twentieth centuries. Several poets are examined within historical and literary contexts, and their poems examined in detail through close reading, with attention paid in particular to stylistic/formal characteristics. Poets studied may include Walt Whitman, Emily Dickinson, William Carlos Williams, Wallace Stevens, and others. Open to students from any major. Provides ENG Major Elective credit and ENG minor credit.

Food Proteins

This course deals with chemical, biochemical, and enzymatic significance of proteins in food systems; physicochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food components during processing and storage, and resulting modifications of food quality.

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