FOS4936 - Grain Technology in Food Science (3 credits)
Meets: R 2-3 period (8:30-10:25) & F 2 period (8:30-9:20)
Prerequisite: Chemistry/Biochemistry or Instructor Approval
Description: The lectures deal on the basic science of the 5 leading cereal grains (rice, corn, wheat, sorghum, and barley) with emphasis on their physical, chemical, and biochemical properties and their relevance on the processing, application and utilization of the cereal grains in foods. Counts toward the Food Science minor and appropriate for students interested in Brewing Science.
HUN4813C - Lab Techniques in Molecular Nutrition w/ Dr. Robin DaSilva (3 credits)
Meets: M 2-3 period (8:30-10:25) & W 2-4 period (8:30-11:35)
Prerequisite: CHM2211 & CHM2211L
Description: Will introduce students to the theory, practice, and application of a variety of laboratory techniques that can be used to answer questions in nutritional sciences. This course will cover both gold standard and cutting edge research techniques in nutrition. Students will be challenged to apply their knowledge of nutrition to real research questions.
HUN4936 - Nutrition Education and Communication in Health (3 credits)
Meets: M 3-4 period (9:35-11:35) W 4 period (10:40-11:35)
Prerequisite: HUN2201
Description: This course will provide an introduction to communicating with and educating patients, colleagues, and other populations on good nutrition practices. The course focuses on the role of health care providers as nutrition educators, the degree to which various health care professionals can incorporate nutrition education into their practice, effective referral to and collaboration with dietetic professionals, and how to communicate health information in an effective manner.
**Students interested in these courses will need to contact FSHN for registration**
