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.

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.

Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications and check testing, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, thermal processing, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the marketplace. Lecture, three hours; laboratory, two hours.

The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.

Food processing in the United States is regulated by two Federal agencies: USDA FSIS for the meat and poultry processing businesses and FDA for all other food processing businesses. This legislation places an obligation on food business operators to ensure that all activities are carried out hygienically. This course provides the practical and technical information needed to develop, implement and manage a successful food safety system to ensure the wholesomeness of our food supply.

Advanced meat science with special reference to the histological, chemical, physical and microbiological properties as they relate to meat quality, organoleptic acceptability and processing procedures. Lecture, three hours; laboratory, two hours.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.

Course is an in-depth study of government in relation to agriculture, food and environment. Instructor and guest presenters will address the class on how government policy, regulations, laws and decision making affect all aspects of agriculture, food and environment. The origination and purpose of the land grant institution will also be discussed. Class will be very informative and time will be allotted each class period for questions/answers.

This class explores the processes and meanings of "growing old," focusing on influences from childhood through adolescence and adulthood, with constant attention to how these processes and meanings are situated in time and space and eventually inform individual and societal conceptions of and actions concerning old age.