Credit for formalized international experiences related to agricultural sciences and natural resources. Determination of credit based on nature of the proposed experience. Students should discuss the opportunity with their faculty advisors prior to the trip to determine if it is appropriate for credit. Credit hours will be determined by the department and college depending on the extent of activity and types of projects and/or presentations to be completed by the student upon return.

Repeatability: May be repeated. Maximum 12 hours.
Registration Permission: Consent of instructor.

Other Instructors: Phillips, Lindsey Morgan | Crowe, Laura | Sharp, Ryan Leonard | Flanagan, Brian | Burk, Sonja | Sain, Daniel | DeLong, Karen Lewis | Trejo-Pech, Carlos Jose Omar | Perez Quesada, Gabriela | Barrier, Kyra

Impact of people and historical events on the production, distribution, and consumption patterns of food. The role of food as an indicator of cultural, societal, and historical changes around the world. Major technological advances in food processing and their impact on the globalization of the food supply. Satisfies Volunteer Core Requirement: (GCUS) Satisfies General Education Requirement through the 2021-2022 academic catalog: (CC)
Contact Hour Distribution: 3 hours lecture.

A comprehensive examination of the laws and regulations designed to preserve the safety, wholesomeness, and nutritional quality of the United States food supply, and the agencies that enforce them.

Comment(s): Core courses in food science will serve as an essential basis for understanding of material covered in this course.

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: D'Souza, Doris Helen | Denes, Thomas Gardner | Hudson, Lauren

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Dia, Vermont Punongba

Design and evaluation of an industrial food processing operation to produce safe and high quality food products. Introduction to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) Programs.

(RE) Prerequisite(s) : FDSC 410 or FDSC 418; and FDSC 421 or FDSC 428.
Registration Restriction(s): Minimum student level – senior.