BCH 1001 Introduction to Biochemistry: 1 hour.
One hour lecture. A course to acquaint the beginning students with the overall concepts of biochemistry and molecular biology. Current research will be described. Offered every year
BCH 1011 First Year Seminar: 1 hour.
One hour lecture. First-year seminars explore a diverse arrary of topics that provide students with an opportunity to learn about a specific discipline from skilled faculty members
BCH 2013 Introduction to Forensic Science: 3 hours.
(Prerequsite BIO 1134, BIO 1144 or consent of instructor). Three hours lecture. Introduction to the field of forensic science, including areas of trace evidence, DNA, drug analysis, and an overview of forensic science techniques and technologies
BCH 2023 Molecular Mechanisms of Human Diseases: 3 hours.
(Prerequisites: Co-registration with BIO 1134 or consent of instructor). Three hours lecture. This course will introduce students to principles of biochemistry and molecular biology in the context of select human diseases
BCH 2990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
BCH 3102 Essential Biochemical Concepts and Analysis: 2 hours.
(Prerequisites: Biochemistry major with Sophomore standing; Minimum Grade of C in CH 1223 General Chemistry II and CH 1221 Investigations in Chemistry II). Preparation in fundamental biochemistry and molecular biology thought processes, laboratory skills and analytical practices with critical interpretation and presentation
BCH 3901 Senior Seminar: 1 hour.
(Prerequisite: BCH 4613/6613). Each student will prepare and present a formal paper based on independent study of the literature and undergraduate research investigations
BCH 4000 Directed Individual Study in Biochemistry, Molecular Biology, Entomology, and Plant Pathology: 1-6 hours.
Hours and credits to be arranged
BCH 4013 Principles of Biochemistry: 3 hours.
(Prerequisite: CH 2503, BIO 1134 or equivalent.) Three hours lecture. A survey of biochemistry designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree programs.)
BCH 4100 Biochemistry and Molecular Biology Internship: 1-6 hours.
Internship (1 to 6 Hours). Credit hours to be arranged. Supervised work, career shadowing, or research experience in disciplines related to biochemistry and molecular biology in an appropriate setting approved by the faculty advisor. (May be taken more than once for credit)
BCH 4113 Essentials of Molecular Genetics: 3 hours.
Three hours lecture. A survey of molecular biology and genetics designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree program)
BCH 4243 Plant Molecular Biology: 3 hours.
Three hours lecture. Course provides an overview of processes of DNA replication, RNA transcription, protein translation, and cell function. The molecular basis of biological activity between biomolecules (DNA, RNA, and proteins). Their interactions, biosynthesis, and the regulation of these interactions in the various systems of a plant cell
BCH 4253 Macronutrients: Human Metabolism: 3 hours.
(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face-to-face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as FNH 4253/6253)
BCH 4333 Advanced Forensic Science: 3 hours.
(Prerequisite:BCH 4013/6013 or BCH 4603/6603 and BCH 4613/6613; or consent of instructor). Three hours lecture. An advanced study of the central concepts in forensic science as they relate to physiology, biochemistry and statistics
BCH 4414 Protein Methods: 4 hours.
(Prerequisite: Coregistration in BCH 4603/6603). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of protein biochemistry
BCH 4443 Introduction to Public Health: 3 hours.
(Prerequisite BIO 1134, BIO 1144 or consent of instructor). Three hours lecture. Introduction to the field of Public Health. Includes an overview of historic and existing health problems and disparities unique to the United States and Southeast and an overview of related epidemiological methods
BCH 4503 Scientific Communication Skills: 3 hours.
(Prerequisite: EN 1113 and MA 1713 and CH 4513 or consent of instructor, or Graduate standing). Three hours lecture. Introduction to developing information literature and survey of data manipulation and presentation skills
BCH 4603 General Biochemistry I: 3 hours.
(Prerequisites: CH 4564, CH 4523/6523 or consent of instructor). Three hours lecture. BCH 4603/6603 must be completed before student may enroll in BCH 4613/6613. Detailed studies of the structure and metabolism of carbohydrates, lipids, proteins, nucleic acids, enzymes, and coenzymes
BCH 4613 General Biochemistry II: 3 hours.
(Prerequisites: CH 4564, CH 4523/6523 or consent of instructor). Three hours lecture. BCH 4603/6603 must be completed before student may enroll in BCH 4613/6613. Detailed studies of the structure and metabolism of carbohydrates, lipids, proteins, nucleic acids, enzymes, and coenzymes
BCH 4623 Integrative Metabolic and Medical Biochemistry: 3 hours.
(Prerequisite: Coregistration in BCH 4613/6613). A continuation of BCH 4613/6613 to include an integrative approach to study metabolic biochemistry in the context of medical biochemistry
BCH 4713 Molecular Biology: 3 hours.
(Prerequisite for BCH 4713: Co-registration in BCH 4613). Three hours lecture. A study of basic molecular processes such as DNA, RNA, and protein synthesis in both prokaryotic and eukaryotic cells. Offered fall semester
BCH 4800 Undergraduate Research in Biochemistry: 13 hours.
Hours, credits and deliverables to be arranged. The purpose of this course is to provide a student with the opportunity to participate in research and/or creative project beyond the traditional undergraduate experience, while allowing the university to track undergraduate participation in these activities
BCH 4803 Integrative Protein Evolution: 3 hours.
(Prerequisite BCH 4613/6613 Biochemistry II). This course focuses on providing students with an integrative view of molecular evolution, demonstrating how genomic mutations cause biochemical changes which are then reflected at the organismal level, using hemoglobin as our model system
BCH 4804 Molecular Biology Methods: 4 hours.
(Prerequisite:Coregistration in BCH 4613/6613). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of molecular biology. (Same as GNS 4804/6804),
BCH 4903 Plant Biochemistry and Molecular Biology: 3 hours.
Three hours lecture. A comprehensive course on biochemical and molecular processes specific for plant cells. The course includes ample information on the molecular components and pathways required for plant response to pathogens and tolerance to environmental factors
BCH 4990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
BCH 6013 Principles of Biochemistry: 3 hours.
(Prerequisite: CH 2503, BIO 1134 or equivalent.) Three hours lecture. A survey of biochemistry designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree programs.)
BCH 6113 Essentials of Molecular Genetics: 3 hours.
Three hours lecture. A survey of molecular biology and genetics designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree program)
BCH 6243 Plant Molecular Biology: 3 hours.
Three hours lecture. Course provides an overview of processes of DNA replication, RNA transcription, protein translation, and cell function. The molecular basis of biological activity between biomolecules (DNA, RNA, and proteins). Their interactions, biosynthesis, and the regulation of these interactions in the various systems of a plant cell
BCH 6253 Macronutrients: Human Metabolism: 3 hours.
(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face-to-face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as FNH 4253/6253)
BCH 6333 Advanced Forensic Science: 3 hours.
(Prerequisite:BCH 4013/6013 or BCH 4603/6603 and BCH 4613/6613; or consent of instructor). Three hours lecture. An advanced study of the central concepts in forensic science as they relate to physiology, biochemistry and statistics
BCH 6414 Protein Methods: 4 hours.
(Prerequisite: Coregistration in BCH 4603/6603). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of protein biochemistry
BCH 6443 Introduction to Public Health: 3 hours.
(Prerequisite BIO 1134, BIO 1144 or consent of instructor). Three hours lecture. Introduction to the field of Public Health. Includes an overview of historic and existing health problems and disparities unique to the United States and Southeast and an overview of related epidemiological methods
BCH 6503 Scientific Communication Skills: 3 hours.
(Prerequisite: EN 1113 and MA 1713 and CH 4513 or consent of instructor, or Graduate standing). Three hours lecture. Introduction to developing information literature and survey of data manipulation and presentation skills
BCH 6603 General Biochemistry I: 3 hours.
(Prerequisites: CH 4564, CH 4523/6523 or consent of instructor). Three hours lecture. BCH 4603/6603 must be completed before student may enroll in BCH 4613/6613. Detailed studies of the structure and metabolism of carbohydrates, lipids, proteins, nucleic acids, enzymes, and coenzymes
BCH 6613 General Biochemistry II: 3 hours.
(Prerequisites: CH 4564, CH 4523/6523 or consent of instructor). Three hours lecture. BCH 4603/6603 must be completed before student may enroll in BCH 4613/6613. Detailed studies of the structure and metabolism of carbohydrates, lipids, proteins, nucleic acids, enzymes, and coenzymes
BCH 6623 Integrative Metabolic and Medical Biochemistry: 3 hours.
(Prerequisite: Coregistration in BCH 4613/6613). A continuation of BCH 4613/6613 to include an integrative approach to study metabolic biochemistry in the context of medical biochemistry
BCH 6713 Molecular Biology: 3 hours.
(Prerequisite for BCH 4713: Co-registration in BCH 4613). Three hours lecture. A study of basic molecular processes such as DNA, RNA, and protein synthesis in both prokaryotic and eukaryotic cells. Offered fall semester
BCH 6803 Integrative Protein Evolution: 3 hours.
(Prerequisite BCH 4613/6613 Biochemistry II). This course focuses on providing students with an integrative view of molecular evolution, demonstrating how genomic mutations cause biochemical changes which are then reflected at the organismal level, using hemoglobin as our model system
BCH 6804 Molecular Biology Methods: 4 hours.
(Prerequisite:Coregistration in BCH 4613/6613). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of molecular biology. (Same as GNS 4804/6804),
BCH 6903 Plant Biochemistry and Molecular Biology: 3 hours.
Three hours lecture. A comprehensive course on biochemical and molecular processes specific for plant cells. The course includes ample information on the molecular components and pathways required for plant response to pathogens and tolerance to environmental factors
BCH 6990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
BCH 7000 Directed Individual Study in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-6 hours.
Hours and credits to be arranged
BCH 8101 Seminar: 1 hour.
Review of current literature; individual presentation of research or classical topics. Course can be taken twice for credit
BCH 8243 Molecular Biology of Plants: 3 hours.
(Prerequisite: Coregistration in BCH 4613/6613). Three hours lecture. A study of plant development at the molecular level. Emphasis will be placed on the influence of nucleic acid metabolism on plant development
BCH 8631 Topics in Genomics: 1 hour.
(Prerequisites:PSS/BCH 8653 or BCH 4713/6713 or BCH 8643 ). Review and discussion of classic and current genomics literature;individual presentation of a seminar highlighting an area of genomics research. (Same as PSS 8631)
BCH 8633 Enzymes: 3 hours.
(Prerequisites: BCH 4613/6613). Three hours lecture. A study of enzymes; their purification, classification, kinetics and mechanisms
BCH 8643 Molecular Genetics: 3 hours.
(Prerequisites: PO 3103, or BIO 3103, and Coregistration in BCH 5613/7613). Three hours lecture. Study of the gene and its expression with emphasis on structure and function in higher organisms. (Same as GNS 8643)
BCH 8653 Genomes and Genomics: 3 hours.
(Prerequisites:BCH 4113/6113 or BCH 4713/6713 or BCH 8643 or consent of instructor). Overview of genome structure and evolution with emphasis on genomics, the use of molecular biology, robotics, and advanced computational methods to efficiently study genomes. (Same as PSS 8653)
BCH 8654 Intermediary Metabolism: 4 hours.
(Prerequisite: BCH 4613/6613). Four hours lecture. An advanced in-depth study of anabolic and catabolic pathways involved in cellular metabolism. Bioenergetics and control mechanisms will be emphasized
BCH 8663 Proteome and Proteomics: 3 hours.
Three hours lecture. This course introduces proteome (the entire complement of proteins in cells) and proteomics which is the large-scale study of proteomes, directed to analyzing protein function in a cellular context. It is designed to cover the fundamental concepts of proteomics and its applications to biomedical research
BCH 8673 Host-Microbe Interaction Mechanisms: 3 hours.
(Prerequisite: Graduate standing or permission of instructor). Three hours lecture. Comprehensive overview of molecular interactions between microbes and their hosts and vectors leading to disease, colonization, symbiosis, vector transmission, immune responses, and other outcomes. Mammalian, plant, and insect systems will be covered. (Same as EPP 8673)
BCH 8990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
BCH 9000 Research in Biochemistry,Molecular Biology, Entomology, and Plant Pathology: 1-13 hours.
Hours and credit to be arranged
FNH 1001 First Year Seminar: 1 hour.
One hour lecture. First-year seminars explore a diverse arrary of topics that provide students with an opportunity to learn about a specific discipline from skilled faculty members
FNH 1003 Introduction to Vitamins and Supplements: 3 hours.
Three hours lecture. An introductory course to understanding the basics related to the scope, potency, and interplay of regulatory vitamins and supplements in human health and illness
FNH 1103 Introduction to Food Science, Nutrition and Health Promotion: 3 hours.
Three hours lecture. An introductory course that relates the importance of food science, nutrition, and health promotion to the community to consideration of current trends in these fields
FNH 2011 Career Planning and Success Skills in Food Science: 1 hour.
One hour lecture.The course will introduce students to the job opportunities and skills necessary for success in food industries
FNH 2112 Food Products Evaluation: 2 hours.
One hour lecture. Two hours laboratory. Sensory examination of food products; common defects, causes, and remedies. Basic methods of evaluation of different types of foods
FNH 2201 Nutrition and Dietetics Career Planning: 1 hour.
(Prerequisite: FSNHP major - Food and Nutrition concentration or consent of instructor). One hour lecture. The course will introduce students to academic pathways, professional communication skills, and opportunities leading to success in the nutrition and dietetics profession
FNH 2203 Science of Food Preparation: 3 hours.
(Prerequisites: Grade of “C” or better in CH 1213/1221 or HS major). One hour lecture. Four hours laboratory. A study of foods and the principles underlying handling and preparation of food products to maintain the highest standards of quality. (Same as HS 2203)
FNH 2233 Meal Management: 3 hours.
One hour lecture. Four hours laboratory. Planning, preparing and serving meals; emphasis on management of time, energy, and money in relation to feeding the family. (HS 2233)
FNH 2283 Child Health and Nutrition: 3 hours.
Three hours lecture. Nutrition requirements during pregnancy and lactation, and of infants and young children; birth defects from metabolic errors; related health of young children. (Same as HS 2283)
FNH 2293 Individual and Family Nutrition: 3 hours.
Three hours lecture. Fundamental principles of human nutrition and the practical application of this knowledge in the selection of adequate diets. (Same as HS 2293)
FNH 2990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
FNH 3000 Nutrition Field Experience: 1-3 hours.
(Prerequisite: Grade of “C” or better in FNH 3701 and Junior or Senior Standing). Supervised work experience for nutrition students in an approved situation. Students can take the class for variable credit, anywhere from 1 to 3 credits, repeatable for up to 3 total credit hours
FNH 3103 Introduction to Health Professions: 3 hours.
Three hours lecture. Course provides an overview of the types of careers one can pursue in the health care industry. Students will review desired prerequisite courses, entrance exam requirements, and admissions criteria. An in-depth analysis of the roles and responsibilities of each health care professional will be conducted
FNH 3111 Food Science, Nutrition and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation and presentation on specially assigned current topics in Food Science, Nutrition, and Health Promotion
FNH 3123 Foundations of Rural Health: 3 hours.
Three hours lecture. This course provides a foundation for understanding the ways that social, economic, political, and cultural factors impact health uniquely in rural places and how to affect positive change for health in that context
FNH 3142 Meats Judging I: 2 hours.
Four hours laboratory. To provide students with knowledge and skills in carcass grading, meat evaluation, and safe handling of meat. (Same as ADS 3142)
FNH 3163 Basic Principles of Health Promotion: 3 hours.
Three hours lecture. Basic concepts of health promotion. Role of health/fitness professional in developing wellness/prevention oriented interventions to promote healthy lifestyles
FNH 3263 Research Methods in Food and Nutrition: 3 hours.
(Prerequisites: Grade of “C” or better in ST 2113 and Junior or Senior Standing, or Consent of Instructor). Two hours lecture. Three hours laboratory. Introduction to food and nutrition research methods, application of computer and related technologies in nutrition research through design and development of a research project
FNH 3283 The Food Service System: 3 hours.
(Prerequisite: Grade of “C” or higher in FNH 2203 and Junior or Senior Standing, or PGM major). Three hours lecture. Introduction to the food service system concept, functional subsystems, and management of financial and human resources
FNH 3311 Meat Processing Laboratory: 1 hour.
(Prerequisites: At least sophomore standing and concurrent enrollment or completion of ADS/FNH 3313). One hour laboratory. To provide the students with practical knowledge and skills of meat processing and meat products. (Same as ADS 3311)
FNH 3313 Introduction to Meat Science: 3 hours.
(Prerequisites: at least sophomore standing). Three hours lecture. To provide students with general principles of meat science and the muscle food industry (Same as ADS 3313)
FNH 3553 Wines and Vines: 3 hours.
(Prerequisite: Must be age 21 or older by first class meeting). Three hours lecture. Principles and standard practices of wine grape production, processing, and sensory evaluation for students with a professional interest in wine
FNH 3701 Nutrition Professional Development: 1 hour.
(Prerequisite: Junior or Senior standing and consent of instructor). Preparation for nutrition field experience, dietetic internship, and careers
FNH 3723 Community Nutrition: 3 hours.
(Prerequisite: Grade of “C” or higher in FNH 2293 and Junior or Senior Standing). Three hours lecture. The course addresses the biological economic, social-cultural and policy issues that impact communities by understanding and evaluating the various solutions to improving community health outcomes
FNH 4000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.
Hours and credits to be arranged
FNH 4013 Nutrition Assessment: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 2293 and KI 2603 and Junior Standing). Two hours lecture. Two hours laboratory. Selection, utilization, interpretation, and evaluation of anthropometric, laboratory, clinical and dietary methods available for the assessment of nutritional status
FNH 4114 Analysis of Food Products: 4 hours.
(Prerequisites: CH 2503). Three hours lecture. Three hours laboratory. Chemistry and technology of food products processing and physical and chemical methods of analyzing foods and biological products
FNH 4123 Medical Nutrition Therapy I: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 4013/6013 and Junior or Senior Standing). Three hours lecture. The study of principles of nutrition and pathophysiology of chronic diseases and medical and nutrition management/treatment of chronic diseases and impact on nutritional status
FNH 4143 Dairy Foods Processing: 3 hours.
Two hours lecture. Two hours laboratory. Basic concepts of processing, freezing, and concentrating milk and milk products. Emphasis on fluid milk products, frozen dairy desserts, and dried products
FNH 4164 Quality Assurance of Food Products: 4 hours.
(Prerequisite: BIO 3304). Two hours lecture. Four hours laboratory. Principles, methods, and techniques involved in evaluating essential parameters for commercial, state and federal control of food products
FNH 4173 Food Packaging: 3 hours.
(Prerequisite: Consent of instructor). Three hours lecture. Objectives and requirements of packaging; composition, characteristics, chemical and physical properties, selection and adaptation of packaging materials and packages
FNH 4193 Social-Cultural Aspects of Food: 3 hours.
Three hours lecture. A study of international, regional and religious history, customs, beliefs and other impacts upon food preparation and consumption
FNH 4200 Dual Enroll MUW Culinology Pgm: 1-12 hours.
FNH 4223 Sports Nutrition: 3 hours.
(Prerequisite: FNH 2293 or consent of instructor). Three hours lecture. Integration of nutrition and exercise physiology illustrating links between training, increased demand for nutrients, appropriate intake of foods, beverages and supplements and performance
FNH 4233 Medical Nutrition Therapy II: 3 hours.
(Prerequisite:Grade of C or better in FNH 4013/6013 or consent of instructor) Three hours lecture. The study and application of the principles of medical nutrition therapy in stress, trauma and specific disease conditions
FNH 4241 Applied Food Chemistry: 1 hour.
(Prerequisite: BCH 3613 and prior credit for/or current enrollment in FNH 4243/6243). Two hour laboratory. Basic laboratory experiments to provide understanding of the function and interactions of chemical components in food
FNH 4243 Composition and Chemical Reactions of Foods: 3 hours.
(Prerequisites: Grade of “C” or better in CH 1213, and CH 2503 or equivalent, and Junior or Senior Standing). Three hours lecture. Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes and pigments; properties of food systems as related to commercial preparation. (Same as ADS 4243/6243)
FNH 4253 Macronutrients: Human Metabolism: 3 hours.
(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face to face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as BCH 4253/6253)
FNH 4283 Purchasing Food and Equipment for Food Service Systems: 3 hours.
Three hours lecture. Procuring food and equipment for food service systems. Product specifications, cost-effectiveness, value analysis and quality standards
FNH 4284 Quantity Food Production and Service: 4 hours.
(Prerequisite: Grade of “C” or higher in FNH 2203 and FNH 3283 and Senior Standing). One hour lecture. Eight hours laboratory. Principles and methods of preparation and service of food in quantity
FNH 4293 Micronutrients: Human Metabolism: 3 hours.
(Prerequisites: Grade of “C” or better in BCH 4013 and Junior or Senior Standing). Three hours lecture. Advanced human nutrition and metabolism of regulatory micronutrients
FNH 4313 Advanced Science of Muscle Foods: 3 hours.
(Prerequisite: Junior standing or greater, ADS/FNH 3314, CH 1223 and/or Instructor Consent). Three hours lecture. Exploration of the ultra-structure of muscle, (pre- and post-harvest), and the microbiology, inspection and safety, nutritional properties, and sensory characteristics of muscle foods.
(Same as ADS 4313/6313.)
FNH 4323 Professional Skills for Nutrition and Dietetics: 3 hours.
(Prerequisite FNH 2201; Junior or Senior Standing). Three hours lecture. Prepares students to develop professional skills necessary to initiate a career in the field of dietetics emphasizing scope of practice, code of ethics, evaluation and use of professional literature, leadership, team building, cultural humility, and effective communication
FNH 4333 Food Law: 3 hours.
(Prerequisite: Consent of instructor). Two hours lecture. Two hours laboratory. Role of law, mandatory and optional food regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, nutrition and security
FNH 4353 Nutrition Throughout the Life Cycle: 3 hours.
(Prerequisite: Grade of C or better in FNH 4013/6013,FNH 4123/6123, FNH 4233/6233 and Senior Standing ). Three hours lecture. Study of interrelationships of physiological, biochemical and sociological factors and nutrient needs of individuals and groups during the life cycle; infancy through the later years
FNH 4363 Research Methods in Food and Nutrition: 3 hours.
(Prerequisites: ST 2113 Introduction to Statistics and FNH 2293 Individual and Family Nutrition). Three hour lecture. Introduction to food and nutrition research methods, application of computer and related technologies in nutrition research through design and development of a research project
FNH 4373 Nutrition Education and Counseling Skills: 3 hours.
(Prerequisite: Junior or Senior Standing). Three hours lecture. Examination of nutrition education and counseling in the delivery of food/nutrition interventions. Use of technology, interviewing, activities, and application strategies to enhance dietary change
FNH 4393 Prevention and Control of Disease: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined
FNH 4414 Microbiology of Foods: 4 hours.
(Prerequisite: BIO 3404).Two hours lecture. Four hours laboratory. Isolation and classification of the microorganisms associated with spoilage of commercial and domestic preserved foods. (Same as BIO 4414/6414)
FNH 4463 Community Food Systems: 3 hours.
Two hours lecture. Two hours laboratory. Exploration of aspects in community food systems including planning and design, sustainable growing practices, and human nutrition and health. (Same as LA 4463/6463 and PSS 4463/6463)
FNH 4480 Food Science Internship: 3-6 hours.
(Prerequisites: Consent of instructor/advisor). Individual work experience in food science; students will gain faculty supervised experience in industrial, government, and /or University research settings. (May be taken twice for credit.)
FNH 4512 Poultry Products Safety and Sanitation: 2 hours.
(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations. (Same as PO 4512/6512)
FNH 4514 Poultry Processing: 4 hours.
Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as PO 4514/6514)
FNH 4553 Current Issues in Food Science: 3 hours.
Three hours lecture. Discussion of selected topics in the area of food science. Emphasis on topics published by the IFT's Expert Panel on Food Safety and Nutrition and the IFT Office of Scientific and Public Affairs
FNH 4563 Food Products Evaluation: 3 hours.
Basic principles and applications in food product measurements, including physical (viscosity, texture), chemical (ph, acidity), microbiological (bacteria, yeast), and sensory methods will be discussed. (This course is designed for certification programs and not for students enrolled in degree programs at MSU)
FNH 4573 Food Engineering Fundamentals: 3 hours.
(Prerequisites: MA 1713, PH 1123 or consent of instructor). Three hours lecture. Fundamentals of engineering as applied to food and agricultural products. Emphasis on units and dimensions, thermodynamics, mass and energy balances, fluid flow and heat transfer
FNH 4583 Food Preservation Technology: 3 hours.
Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, preservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed
FNH 4593 New Food Product Development: 3 hours.
(Prerequisite: Senior level standing). Two hours lecture. Two hours laboratory. New product development, original idea through preliminary appraisal, economic and technological feasibility studies, laboratory developments, organoleptical and consumer testing, and revisions to final decision making
FNH 4613 Seafood Processing: 3 hours.
Two hours lecture. Two hours laboratory. A study of basic food science and technology principles directed toward seafood and aquaculture food harvesting, processing, marketing and regulation
FNH 4663 Principles of Functional Foods, Nutrition and Health: 3 hours.
(Prerequisite: FNH 2293). Three hours lecture. An introduction to the topic and field of functional foods and nutrition as it relates to health and wellness
FNH 4773 Introduction to Environmental Health: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Examines the relationship of people to their environment, how the environment can influence physical well-being, and importance of environmental protection to overall community health
FNH 4783 School and Community Drug Use Prevention: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Evidence-based prevention program for alcohol, tobacco, and other drugs in schools and communities. Focus on prevention through the Coordinated School Health Programs
FNH 4793 Health Promotion in the Workplace: 3 hours.
(Prerequisite: FNH 3163 or permission of instructor). Three hours lecture. Skills and competencies for the development of evidence based workplace health promotion programs. Emphasis is placed on key concepts, resources and tools for creation of wellness teams and creation of health-enhancing workplace environments
FNH 4990 Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)
FNH 6013 Nutrition Assessment: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 2293 and KI 2603 and Junior Standing). Two hours lecture. Two hours laboratory. Selection, utilization, interpretation, and evaluation of anthropometric, laboratory, clinical and dietary methods available for the assessment of nutritional status
FNH 6114 Analysis of Food Products: 4 hours.
(Prerequisites: CH 2503). Three hours lecture. Three hours laboratory. Chemistry and technology of food products processing and physical and chemical methods of analyzing foods and biological products
FNH 6123 Medical Nutrition Therapy I: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 4013/6013 and Junior or Senior Standing). Three hours lecture. The study of principles of nutrition and pathophysiology of chronic diseases and medical and nutrition management/treatment of chronic diseases and impact on nutritional status
FNH 6143 Dairy Foods Processing: 3 hours.
Two hours lecture. Two hours laboratory. Basic concepts of processing, freezing, and concentrating milk and milk products. Emphasis on fluid milk products, frozen dairy desserts, and dried products
FNH 6164 Quality Assurance of Food Products: 4 hours.
(Prerequisite: BIO 3304). Two hours lecture. Four hours laboratory. Principles, methods, and techniques involved in evaluating essential parameters for commercial, state and federal control of food products
FNH 6173 Food Packaging: 3 hours.
(Prerequisite: Consent of instructor). Three hours lecture. Objectives and requirements of packaging; composition, characteristics, chemical and physical properties, selection and adaptation of packaging materials and packages
FNH 6193 Social-Cultural Aspects of Food: 3 hours.
Three hours lecture. A study of international, regional and religious history, customs, beliefs and other impacts upon food preparation and consumption
FNH 6223 Sports Nutrition: 3 hours.
(Prerequisite: FNH 2293 or consent of instructor). Three hours lecture. Integration of nutrition and exercise physiology illustrating links between training, increased demand for nutrients, appropriate intake of foods, beverages and supplements and performance
FNH 6233 Medical Nutrition Therapy II: 3 hours.
(Prerequisite:Grade of C or better in FNH 4013/6013 or consent of instructor) Three hours lecture. The study and application of the principles of medical nutrition therapy in stress, trauma and specific disease conditions
FNH 6241 Applied Food Chemistry: 1 hour.
(Prerequisite: BCH 3613 and prior credit for/or current enrollment in FNH 4243/6243). Two hour laboratory. Basic laboratory experiments to provide understanding of the function and interactions of chemical components in food
FNH 6243 Composition and Chemical Reactions of Foods: 3 hours.
(Prerequisites: Grade of “C” or better in CH 1213, and CH 2503 or equivalent, and Junior or Senior Standing). Three hours lecture. Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes and pigments; properties of food systems as related to commercial preparation. (Same as ADS 4243/6243)
FNH 6253 Macronutrients: Human Metabolism: 3 hours.
(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face to face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as BCH 4253/6253)
FNH 6283 Purchasing Food and Equipment for Food Service Systems: 3 hours.
Three hours lecture. Procuring food and equipment for food service systems. Product specifications, cost-effectiveness, value analysis and quality standards
FNH 6293 Micronutrients: Human Metabolism: 3 hours.
(Prerequisites: Grade of “C” or better in BCH 4013 and Junior or Senior Standing). Three hours lecture. Advanced human nutrition and metabolism of regulatory micronutrients
FNH 6313 Advanced Science of Muscle Foods: 3 hours.
(Prerequisite: Junior standing or greater, ADS/FNH 3314, CH 1223 and/or Instructor Consent). Three hours lecture. Exploration of the ultra-structure of muscle, (pre- and post-harvest), and the microbiology, inspection and safety, nutritional properties, and sensory characteristics of muscle foods.
(Same as ADS 4313/6313.)
FNH 6323 Professional Skills for Nutrition and Dietetics: 3 hours.
(Prerequisite FNH 2201; Junior or Senior Standing). Three hours lecture. Prepares students to develop professional skills necessary to initiate a career in the field of dietetics emphasizing scope of practice, code of ethics, evaluation and use of professional literature, leadership, team building, cultural humility, and effective communication
FNH 6333 Food Law: 3 hours.
(Prerequisite: Consent of instructor). Two hours lecture. Two hours laboratory. Role of law, mandatory and optional food regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, nutrition and security
FNH 6353 Nutrition Throughout the Life Cycle: 3 hours.
(Prerequisite: Grade of C or better in FNH 4013/6013,FNH 4123/6123, FNH 4233/6233 and Senior Standing ). Three hours lecture. Study of interrelationships of physiological, biochemical and sociological factors and nutrient needs of individuals and groups during the life cycle; infancy through the later years
FNH 6363 Research Methods in Food and Nutrition: 3 hours.
(Prerequisites: ST 2113 Introduction to Statistics and FNH 2293 Individual and Family Nutrition). Three hour lecture. Introduction to food and nutrition research methods, application of computer and related technologies in nutrition research through design and development of a research project
FNH 6373 Nutrition Education and Counseling Skills: 3 hours.
(Prerequisite: Junior or Senior Standing). Three hours lecture. Examination of nutrition education and counseling in the delivery of food/nutrition interventions. Use of technology, interviewing, activities, and application strategies to enhance dietary change
FNH 6393 Prevention and Control of Disease: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined
FNH 6414 Microbiology of Foods: 4 hours.
(Prerequisite: BIO 3404).Two hours lecture. Four hours laboratory. Isolation and classification of the microorganisms associated with spoilage of commercial and domestic preserved foods. (Same as BIO 4414/6414)
FNH 6463 Community Food Systems: 3 hours.
Two hours lecture. Two hours laboratory. Exploration of aspects in community food systems including planning and design, sustainable growing practices, and human nutrition and health. (Same as LA 4463/6463 and PSS 4463/6463)
FNH 6512 Poultry Products Safety and Sanitation: 2 hours.
(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations. (Same as PO 4512/6512)
FNH 6514 Poultry Processing: 4 hours.
Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as PO 4514/6514)
FNH 6573 Food Engineering Fundamentals: 3 hours.
(Prerequisites: MA 1713, PH 1123 or consent of instructor). Three hours lecture. Fundamentals of engineering as applied to food and agricultural products. Emphasis on units and dimensions, thermodynamics, mass and energy balances, fluid flow and heat transfer
FNH 6583 Food Preservation Technology: 3 hours.
Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, preservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed
FNH 6593 New Food Product Development: 3 hours.
(Prerequisite: Senior level standing). Two hours lecture. Two hours laboratory. New product development, original idea through preliminary appraisal, economic and technological feasibility studies, laboratory developments, organoleptical and consumer testing, and revisions to final decision making
FNH 6613 Seafood Processing: 3 hours.
Two hours lecture. Two hours laboratory. A study of basic food science and technology principles directed toward seafood and aquaculture food harvesting, processing, marketing and regulation
FNH 6663 Principles of Functional Foods, Nutrition and Health: 3 hours.
(Prerequisite: FNH 2293). Three hours lecture. An introduction to the topic and field of functional foods and nutrition as it relates to health and wellness
FNH 6773 Introduction to Environmental Health: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Examines the relationship of people to their environment, how the environment can influence physical well-being, and importance of environmental protection to overall community health
FNH 6783 School and Community Drug Use Prevention: 3 hours.
(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Evidence-based prevention program for alcohol, tobacco, and other drugs in schools and communities. Focus on prevention through the Coordinated School Health Programs
FNH 6793 Health Promotion in the Workplace: 3 hours.
(Prerequisite: FNH 3163 or permission of instructor). Three hours lecture. Skills and competencies for the development of evidence based workplace health promotion programs. Emphasis is placed on key concepts, resources and tools for creation of wellness teams and creation of health-enhancing workplace environments
FNH 6990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)
FNH 7000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.
Hours and credit to be arranged
FNH 8111 Food Science, Nutrition, and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science
FNH 8113 Advanced Food Microbiology: 3 hours.
(Prerequisite: BIO 4414 or equivalent). A specialized study of food poisoning outbreaks, including methods used in tracing origins and the investigation of etiological agents. Preventive measures considered
FNH 8121 Food Science Nutrition and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation of reports on specially assigned current topics in Food Science
FNH 8123 Advanced Techniques in Agricultural Microbiome Analysis: 3 hours.
Two hours lecture and two hours lab. The course will cover principles and methods for analyzing microbial communities in various agricultural settings, with a focus on animal, plant, and soil microbiomes
FNH 8131 Food Science Nutrition and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science
FNH 8163 Flavor and Food Acceptance: 3 hours.
(Prerequisite:CH 2503) Three hours lecture. Sensory responses with emphasis on smell, taste, tact, and appearance as related to foods. Techniques of panel and physicochemical methods of testing
FNH 8173 Clinical and Applied Mycology: 3 hours.
(Prerequisites: EPP 4254/6254 or consent of instructor). One hour lecture and four hours laboratory. This course prepares students to identify fungal causal agents associated with agricultural problems, including food science, agronomy, veterinary science, horticulture, forestry, and plant pathology. (Same as EPP 8173)
FNH 8193 Problems in Health Education: 3 hours.
Three hours lecture. Includes current information relating to various health problems in our society. Stresses methods of prevention and wellness at different levels of curriculum organization
FNH 8233 Maternal, Infant, and Child Nutrition: 3 hours.
Three hours lecture. Nutritional needs during reproduction and growth; problems in nourishing women during the reproductive period, infants, and children; indices of growth and development
FNH 8243 Public Health Nutrition: 3 hours.
(Prerequisite: Graduate standing or consent of instructor). Three hours lecture. This course addresses the biological, economic, social-cultural and policy issues that impact communities by understanding and evaluating the various solutions to improving community health outcomes
FNH 8253 Nutrition and Food Science Research Techniques: 3 hours.
Spring Semester. One hour lecture. Six hours laboratory. Application of various instruments and techniques for assay of food and biological material
FNH 8263 Nutritional Genomics: 3 hours.
(Prerequisite: Grade of C or better in FNH 4253/6253, or consent of instructor). Three hours lecture. An in-depth study of the reciprocal interactions between genomic variations and nutrients and how they impact health
FNH 8273 Advanced Clinical Nutrition: 3 hours.
(Prerequisite: Senior level Medical Nutrition Therapy course) Three hours lecture. Study of advanced knowledge of principles of nutrition, pathophysiology and medical management of specific disease states and impact on nutritional status, including current research
FNH 8286 Supervised Practice Experience: 6 hours.
(Prerequisite: Admission in the Dietetic Internship/Graduate Studies Program). Supervised practice experience in clinical, community, and food service systems setttings. May be repeated for credit
FNH 8293 Molecular Nutrition: 3 hours.
(Prerequisite: Grade of C or better in FNH 4243/6243 and FNH 4253/6253, or consent of instructor). Three hours lecture. An in-depth study of the mechanisms of nutrients and their impact on human nutrition and health
FNH 8333 Food Safety and Security in Public Health: 3 hours.
(Prerequisite: Enrolled in graduate school or permission of instructor). Three hours lecture. Epidemiology and risk factors of illness from microbial food contaminates. Pre- and post-harvest interventions will be addressed. (Same as CVM 8333)
FNH 8423 Meat Science: 3 hours.
Three hours lecture. Basic study of the value of meat and how this information is applied to the evaluation, processing, and preservation of meat, meat products, and meat by-products. (Same as ADS 8423)
FNH 8443 Health Center Practicum: 3 hours.
(Prerequisites: FNH 6393, FNH 8513, FNH 8523, FHN 8553, AND primary advisor’s permission). Three hours clinical instruction. Supervised rotations and internship in health promotion and wellness coaching in a clinical setting, including the Longest Health Center
FNH 8473 Advanced Sports Nutrition: 3 hours.
(Prerequisite: FNH 2293). Three hours lecture. The course integrates nutrition and exercise physiology principles to illustrate the links between training, increased demand for nutrients as a result of training, appropriate intake of foods, beverages and supplements, and excellent performance
FNH 8513 Theory and Practice of Health Education: 3 hours.
Three hours lecture. Historical perspectives and current status of health education/promotion. Fundamental constructs of the discipline in school, community, and worksite settings
FNH 8523 Health Promotion Techniques: 3 hours.
Three hours lecture. Examination of techniques utilized in delivery of health promotion interventions. Emphasizes uses of technology in development of activities suitable for diverse audiences and settings
FNH 8543 Health Education for Diverse Populations: 3 hours.
Three hours lecture. This course is designed to help students identify and develop programs to overcome the health disparities that exist in diverse populations
FNH 8553 Behavioral Epidemiology: 3 hours.
Three hour lecture. Behavioral and social environmental issues related to premature morbidity and mortality patterns Current research literature and application of epidemiological principles to health education/promotion
FNH 8556 Clinical Health Promotion and Wellness Coaching Internship: 6 hours.
(Prerequisites: FNH 6393, FNH 8513, FNH 8523, FHN 8553, FNH 8443, AND primary advisor’s approval). Six hours clinical instruction. Field-based internship in clinical health promotion and wellness coaching at an approved health care facility
FNH 8563 Principles of Epidemiology and Health Science Research: 3 hours.
Development of skills to interpret epidemiological research. Evaluation of various study design commonly used in the field of epidemiology related to health sciences
FNH 8572 Advanced Food Technology: 2 hours.
(Prerequisite: FNH 6583 and/or consent of instructor). Two hours lecture. Introduction and discussion of recent developments in Food Science and Technology including aseptic processing, microwave technology, food irradiation separation techniques, and modified atmosphere packaging
FNH 8613 Design and Administration of Health Promotion Programs: 3 hours.
Three hours lecture. Principles of health promotion planning models applicable to school, community, and worksite programs. Investigation of existing programs and current literature
FNH 8623 Current Issues in School Health: 3 hours.
Three hours seminar. Examination of the role of the health educator in the Coordinated School Health Program. Review of current curricular approaches and issues in school health
FNH 8653 Implementation and Evaluation of Health Promotion Programs: 3 hours.
(Prerequisite: FNH 8613, or consent of instructor). Three hours lecture. Development and application of evaluation protocols for health promotion programs. Process, impact and outcome measures are examined
FNH 8673 Applied Projects for Certified Health Education Specialists: 3 hours.
(Prerequisite: FNH 8513; FNH 8523; FNH 8553; FNH 8613; and FNH 8653, or consent of instructor.) Three hours directed individual study or special project. Experiential projects in health promotion program assessment, design, delivery, and evaluation. Utilization of skills of a Certified Health Education Specialist
FNH 8713 Applied Public Health Practicum: 3 hours.
(Prerequisites: Master of Public Health core courses and permission of practicum director). Three hours Applied Health Practicum. A field-based experience for application of key concepts in public health necessary for success as a public health professional
FNH 8723 Integrative Experience: 3 hours.
(Prerequisites: Completion of all core Master of Public Health courses AND permission of primary advisor). Three hours practicum. Provide an opportunity to integrate the knowledge and competencies from all Master of Public Health coursework
FNH 8733 Policy in Public Health and Health Care Systems: 3 hours.
Three hours lecture. A comprehensive review of health care institutions today and their response to the economic, social/ethical, political/legal, technological, and ecological environments
FNH 8743 Nutrition Policy: 3 hours.
Three hours lecture. This course provides and overview of food and nutrition policy concepts and examines interactions among stakeholders affect policy design and implementation. This course will explore historical and contemporary food and nutrition policy issues
FNH 8753 Nutritional Epidemiology: 3 hours.
(Prerequisite: FNH 8563 Epidemiology and Health Science Research). Three hours lecture. An introduction to key concepts in epidemiology necessary to design, analyze, interpret, and critically evaluate population-based research in nutrition
FNH 8773 The Human Microbota and Optimal Health: 3 hours.
Three hours lecture. In-depth study to explore and better understand those microorganisms living in our bodies, with a focus on the gut, and the cross-talks between microbiomes and host health
FNH 8783 Plants and Nutraceuticals: Food as Medicine: 3 hours.
(Prerequisites: FNH 6663; BCH 6253). Three hours lecture. Investigation of foods and plants along with their nutraceutical or medicinal qualities
FNH 8793 Functional Nutrition in Chronic Disease Prevention and Management: 3 hours.
(Prerequisite: FNH 6663; FNH 8293; or BH 6253 or equivalent). Three hours lecture. This course reviews the use of nutrition as medicine to prevent and manage chronic disease
FNH 8983 Ingredient Technology: 3 hours.
Three hours lecture. A special study of the major food ingredients including functionality, applications, formulations, and legal considerations for formulated products
FNH 8990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be offered on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)
FNH 9000 Research in Food, Nutrition and Health Promotion: 1-13 hours.
Hours and credits to be arranged