Explore courses

Independent Study: Research work for students under direct guidance of a faculty member in an area encompassing Food Science.

Offering recorded · Spring 2027 · Sources

Introduction to food science covering chemical, physical, and microbiological properties of food and their manipulation in product manufacture.

Offering recorded · Spring 2027 · Sources

Introduction to precision fermentation principles, genetic manipulation of organisms, and sustainable food and non-food applications.

Offering recorded · Spring 2027 · Sources

A Food Science internship under faculty and site supervisor guidance where students arrange their own work and credits.

Offering recorded · Spring 2027 · Sources

Food Analysis applies quantitative techniques to determine the composition and quality of food products, covering analytical methods, statistical data analysis, and communication of results.

Offering recorded · Spring 2027 · Sources

Principles of Food Preservation covers fundamentals of post-harvest handling, thermal processing, refrigeration, freezing, water activity, chemical preservation, nonthermal methods, and packaging.

Offering recorded · Spring 2027 · Sources

Covers the chemistry of milk components and chemical/physical changes during the manufacture of dairy products like ice cream, butter, and cheese, including dairy technology and microbiological quality.

Offering recorded · Spring 2027 · Sources

Integrated Food Functionality covers the molecular basis of food properties, the impact of ingredients and processing on texture, flavor, and structure, and the design of new or reformulated foods to meet quality expectations.

Offering recorded · Spring 2027 · Sources

Covers chemistry, microbiology, and technology of fermented foods like cheese, bread, pickles, and beer, including instrumentation and mechanization.

Offering recorded · Spring 2027 · Sources

Laboratory course on producing fermented beverages and dairy products, covering the chemical/physical basis of product characteristics and analytical methods.

Offering recorded · Spring 2027 · Sources

A senior seminar where students present data gathered and analyzed for their senior project, communicating results in oral and written formats.

Offering recorded · Spring 2027 · Sources

Covers chemistry of milk components and chemical/physical changes during manufacture of ice cream, butter, cheese; includes dairy technology and microbiological quality.

Offering recorded · Spring 2027 · Sources

Second semester individual study for Food Science majors completing Senior Honors Theses, involving literature review, research methodology, and thesis writing under faculty arrangement.

Offering recorded · Spring 2027 · Sources

Special Problems: Individual advanced work in Food Science under direct faculty guidance.

Offering recorded · Spring 2027 · Sources

Advanced Food Microbiology covers fundamental concepts with applications in fermentation, pathogenesis, gut health, and sustainable food systems.

Offering recorded · Spring 2027 · Sources

Practicum in Food Science Teaching provides PhD candidates with teaching experience and the ability to explain current manufacturing practices through experiential learning.

Offering recorded · Spring 2027 · Sources

Advanced seminar involving research literature and current departmental research, focusing on scientific rigor, data interpretation, and presentation skills.

Offering recorded · Spring 2027 · Sources

Research course involving full lab and literature review of a food science problem, leading to thesis and publication preparation.

Offering recorded · Spring 2027 · Sources

First Semester French covers oral practice, conversation, grammar, reading, vocabulary, and Francophone culture.

Offering recorded · Spring 2027 · Sources

Second Semester French covers oral practice, conversation, grammar, reading, vocabulary, and Francophone cultures.

Offering recorded · Spring 2027 · Sources

Accelerated introductory French course developing communicative literacy and exploring the contemporary French-speaking world; equivalent to completing FRENCH 101 and FRENCH 102.

Offering recorded · Spring 2027 · Sources

Third Semester French focuses on oral practice, conversation, grammar review, reading, vocabulary expansion, creative writing, and the study of French and Francophone cultures.

Offering recorded · Spring 2027 · Sources

Fourth Semester French covers advanced oral practice, conversation, grammar, reading, vocabulary, creative writing, and Francophone cultures.

Offering recorded · Spring 2027 · Sources

Accelerated intermediate French developing speaking and writing skills through topics like social media, food cultures, and globalization within the French-speaking world.

Offering recorded · Spring 2027 · Sources

This course improves French proficiency and Francophone cultural understanding through literature, film, advertising, journalism, grammar review, and discussion.

Offering recorded · Spring 2027 · Sources

Introduction to reading and analyzing literature, comics, and film in French, emphasizing the development of writing skills and close reading techniques.

Offering recorded · Spring 2027 · Sources

The course explores Paris through literature, film, history, and urban geography.

Offering recorded · Spring 2027 · Sources

A course that uses cinema, television, and literary texts to study Montreal and Quebec, with emphasis on identity, cultural history, the Quiet Revolution, and cultural diversity.

Offering recorded · Spring 2027 · Sources

Directed Study is an independent study course in French arranged with a faculty member.

Offering recorded · Spring 2027 · Sources

Advanced Writing Workshop develops writing and oral expression in French through internet journalism, translation, or creative genres.

Offering recorded · Spring 2027 · Sources