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Syllabus information is only available for a single course. Enter a specific course number or select a specific course ID from the drop down list, to view syllabus information.
       
Course ID:FDST 2010. 3 hours.
Course Title:Food Issues and Choices
Course
Description:
Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.
Athena Title:Food Issues and Choices
Equivalent Courses:Not open to students with credit in FDST 2010E
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 2010E. 3 hours.
Course Title:Food Issues and Choices
Course
Description:
Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.
Athena Title:Food Issues and Choices
Equivalent Courses:Not open to students with credit in FDST 2010
Nontraditional Format:This course will be taught 95% or more online.
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 2050. 3 hours.
Course Title:The Impact of Food on World History and Culture
Course
Description:
It is impossible to fully understand a culture's history without studying its food. Examination of the complex relationship between food and cultures. Specifically, how people have produced, prepared, and preserved food and the effects on cultures, national and international politics, social interactions, economics, and the environment.
Athena Title:Food in History and Culture
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 3000. 3 hours.
Course Title:Introduction to Food Science and Technology
Course
Description:
The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.
Athena Title:Intro to Food Science and Tech
Prerequisite:(CHEM 1211 and CHEM 1211L) or CHEM 1210 or CHEM 1210E
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:PATH(HORT)(FDST) 3050. 4 hours. 3 hours lecture and 2 hours lab per week.
Course Title:Viticulture and Enology in the Mediterranean Region
Course
Description:
An introduction to the historical and cultural significance of wine production, botany and general culture of grapevines, winemaking and enology, wine appreciation, and the health risks and benefits associated with wine consumption.
Athena Title:Viticulture Enology Mediterran
Nontraditional Format:The course will be taught at the University of Georgia's Studies Abroad site in Cortona, Italy. Traditional lectures will be supplemented with presentations during tours of local vineyards and wine industry facilities. Required readings and other assignments will further supplement classroom instruction. Contact hours will be approximately 50 (5 hrs/day X 10 days).
Prerequisite:HORT 2000 or (BIOL 1103 and BIOL 1103L) or BIOL 1107-1107L or PBIO 1210
Semester Course
Offered:
Offered summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:ADSC(FDST) 3650-3650L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Introductory Meat Science
Course
Description:
Meat science focusing on the meat industry, role of muscle foods in the human diet, meat inspection, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control.
Athena Title:INTROD MEAT SCI
Pre or Corequisite:BIOL 1108-1108L
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 3700E. 1 hour.
Course Title:Survey of Food Processing
Course
Description:
A brief overview of thermal processing of foods, terms used in processing industry, and regulations intended to bridge the knowledge gap scientists and engineers might be lacking. Students will complete certification for FDA regulated Better Process Control School.
Athena Title:Survey of Food Processing
Nontraditional Format:This course will be taught 95% or more online.
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 3910. 3 hours.
Course Title:Food Science Internship
Course
Description:
Provides a practical educational experience while working in an operational food industry plant or laboratory.
Athena Title:FS INTERNSHIP
Nontraditional Format:At least ten weeks of full-time employment in a food processing plant or laboratory is required.
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4000. 1 hour.
Course Title:Food Science Seminar
Course
Description:
Seminar on topics in Food Science.
Athena Title:FOOD SCI SEMINAR
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 4011/6011-4011L/6011L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Processing I
Course
Description:
Introduces the fundamentals of mass and energy balances, steam use, mechanical energy balances, flow of fluids, mass transfer, and heat transfer. Calculations associated with unit operations such as pumping, drying, and evaporation. Fundamentals of diffusion and mechanical properties of packaging materials.
Athena Title:FOOD PROCESSING I
Prerequisite:[(CHEM 1212 and 1212L) or (CHEM 1312H and 1312L)] and MATH 2250 or MATH 2200 or MATH 2400H or permission of department
Pre or Corequisite:FDST 2010 or FDST 3000 or permission of department
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4012/6012-4012L/6012L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Processing II
Course
Description:
Industrial processing and packaging of liquid foods, including fruit juices and concentrates, dairy, sauces, and soups. Food quality, physical, chemical, biochemical, and microbial changes during processing. Mass balances, description of unit operations such as pasteurization, canning, sterilization, and aseptic packaging. Application of food engineering fundamentals learned in Food Processing I.
Athena Title:FOOD PROCESSING II
Prerequisite:FDST 4011/6011-4011L/6011L or permission of department
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4013/6013-4013L/6013L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Processing III
Course
Description:
Industrial processing and packaging of solid and semi-solid foods, including fruits and vegetables, meat and seafood products, ice cream, baked goods, confections, and snack foods. Chemical and microbial changes that influence shelf-life. Description of unit operations, including drying, freezing and extrusion used to transform foods.
Athena Title:FOOD PROCESSING III
Prerequisite:(PHYS 1111-1111L or PHYS 1211-1211L or PHYS 1311-1311L) and FDST 4012/6012-4012L/6012L
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST(MIBO) 4030/6030-4030L/6030L. 4 hours. 3 hours lecture and 2 hours lab per week.
Course Title:Food Microbiology
Course
Description:
Interactions of microorganisms with food and the implications of these interactions for food preservation, safety, and fermentations. Pathogenic microorganisms associated with food. Analysis of foods for the presence of microorganisms.
Athena Title:Food Microbiology
Prerequisite:MIBO 3000-3000L or MIBO 3500 or MIBO 3500E
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4040/6040-4040L/6040L. 4 hours. 3 hours lecture and 3 hours lab per week.
Course Title:Food Chemistry
Course
Description:
Examines the chemical aspects and functionality of major food components (water, proteins, carbohydrates, and lipids), as well as food acids, enzymes, vitamins, minerals, gels, pigments/colorants, and flavors. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods.
Athena Title:Food Chemistry
Prerequisite:FDST 3000 and [(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L) or (CHEM 2311H and CHEM 2311L)]
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:AAEC(FDST) 4051E/6051E. 3 hours.
Course Title:Food Law and Regulation
Course
Description:
An introduction to the legal and political dimensions of food law and policy. Examination of the development of major United States laws that apply to food production, distribution, and retail sale. In addition, the course will evaluate current issues in food regulation and food safety.
Athena Title:FOOD LAW & REG
Equivalent Courses:Not open to students with credit in FDST 4100/6100
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:Third-year standing
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 4070/6070. 3 hours.
Course Title:Nutritional Quality and the Effect of Technology
Course
Description:
The nutritional properties of food and the effects of modern technology on nutritional quality.
Athena Title:NUTRITIONAL QUALITY
Prerequisite:FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4080/6080-4080L/6080L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Instrumental Methods of Food Analysis
Course
Description:
Spectrophotometric, colorimetric, and chromatographic methods of analysis as applied to food. Emphasis will be placed on determining the most appropriate assay for the problem and then interpreting the results.
Athena Title:Instrum Methods Food Analysis
Prerequisite:[(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L) or (CHEM 2311H and CHEM 2311L)] and FDST 4040/6040-4040L/6040L
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4090/6090. 1 hour.
Course Title:Food Quality Control
Course
Description:
Designing and implementing food quality and process control programs. Monitoring and controlling process specifications and capabilities. Developing food attribute and variable control charts.
Athena Title:Food Quality Control
Prerequisite:(FDST 2010 or FDST 2010E or FDST 3000) and (BIOS 2010-2010L or STAT 2000)
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4100/6100. 2 hours.
Course Title:Governmental Regulation of Food Safety and Quality
Course
Description:
Role of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
Athena Title:REG FOOD SAFE QUAL
Prerequisite:FDST 2010 or FDST 3000 or FDNS 2100
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST(MIBO) 4120/6120-4120L/6120L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Food Fermentations
Course
Description:
Microbial and technical aspects of dairy, vegetable, meat, grain, and fruit fermentations. Products studied include cheese, sausage, beer, wine, and soy sauce.
Athena Title:Food Fermentations
Prerequisite:MIBO 3000-3000L or MIBO 3500
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST(ADSC) 4140/6140-4140L/6140L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Advanced Meat Science
Course
Description:
Meat processing and technology, scientific basis for meat as a food, USDA and FDA regulations governing meat processing, and the latest innovations in commercial meat processing.
Athena Title:ADV MEAT PROC
Prerequisite:FDST(MIBO) 4030/6030-4030L/6030L and FDST 4040/6040-4040L/6040L
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4150/6150. 2 hours.
Course Title:Coffee (El Grano de Oro): From Bean to Cup
Course
Description:
A study abroad program at UGA Costa Rica offering an introduction to the historical and cultural significance of coffee production, the allure, impact, growing conditions, quality characteristics, sensory properties, chemistry of bioactives, health aspects, and technology of the second-most widely traded commodity in the world.
Athena Title:Coffee Bean to Cup
Nontraditional Format:The course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Traditional lectures will be supplemented with presentations during tours to local coffee farms/beneficios and industrial coffee processing facilities. Required readings and other assignments will further supplement classroom instruction. The class will meet at least 4 x 1 hour sessions before traveling to Costa Rica. The total contact hours for the course will be ~35 (based on the formula of 1 credit hour per 50 min lecture and 1 credit hour per 2-hour field trip).
Undergraduate Prerequisite:(BIOL 1103 and BIOL 1103L) or (BIOL 1107 and BIOL 1107L) or (BIOL 1108 and BIOL 1108L)
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 4160/6160. 2 hours.
Course Title:Choco Rica: The Science, History, and Culture of Chocolate
Course
Description:
A study abroad program at UGA Costa Rica that includes the historical and cultural significance of cacao production, growing conditions, socio-economic impact, hands-on manufacture of chocolate from dry cocoa beans, experiential assessment of quality characteristics and sensory properties, and their relationship to the chemistry and biochemistry of cacao.
Athena Title:Culture of Chocolate
Nontraditional Format:The course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Traditional lectures will be complemented with presentations during tours to cacao farms in the Upala region north of the country, visits to artisanal and industrial chocolate processing facilities, as well as with a workshop on chocolate and truffle confection in Monteverde. Students will also experience a hands-on workshop on chocolate manufacture from bean to bar. Required readings and other assignments will further supplement classroom instruction. The class will meet at least two 50-minute sessions before traveling to Costa Rica. The total contact hours for the course will be approximately 35 (based on the formula of 1 credit hour per 50 minute lecture and 1 credit hour per 2-hour field trip).
Prerequisite:(BIOL 1103 and BIOL 1103L) or (BIOL 1107 and BIOL 1107L) or (BIOL 1108 and BIOL 1108L)
Semester Course
Offered:
Offered summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4180E/6180E. 3 hours.
Course Title:Brewing Science
Course
Description:
Science and technology associated with brewing beer and related products from grains. A study of basic biochemical changes, microbiology of fermentation, engineering and processing considerations, and measurements of product quality.
Athena Title:Brewing Science
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:(CHEM 1211 or CHEM 1311H or CHEM 1411) and (BIOL 1107 or BIOL 1107E or BIOL 2107H)
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4250/6250-4250L/6250L. 2 hours. 1 hours lecture and 2 hours lab per week.
Course Title:Principles of Food Product Development
Course
Description:
A practical overview of all facets of new food product development, from food constituents and functionality, processing concerns, ingredient functions and selection, sensory evaluation/application, market testing, and the regulations affecting product development and protecting intellectual property.
Athena Title:Princ Food Prod Develop
Prerequisite:(FDST 4012/6012-4012L/6012L and FDST 4040/6040-4040L/6040L) or permission of department
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:EHSC(FDST)(MIBO) 4310/6310-4310L/6310L. 4 hours. 2 hours lecture and 4 hours lab per week.
Course Title:Environmental Microbiology
Course
Description:
Types of microorganisms in the environment; effect of environmental conditions on microbial existence; public health aspects of environmental microbiology; applications of microorganisms to solve environmental problems.
Athena Title:Environmental Microbiology
Prerequisite:MIBO 3000-3000L or MIBO 3500
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST(EHSC)(MIBO) 4320/6320-4320L/6320L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Safety Control Programs
Course
Description:
Emphasis on Hazard Analysis Critical Control Point (HACCP), Preventive Controls (PC) mandated by the Food Safety Modernization Act (FSMA), and prerequisite programs (e.g., GAP, GMP, SSOP) used to promote food safety in the food industry. Upon completion of the course and passing an examination, the students will receive HACCP certification.
Athena Title:Food Safety Control Programs
Prerequisite:FDST 3000 or MIBO 3000-3000L or MIBO 3500
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4400. 3 hours. 1 hours lecture and 6 hours lab per week.
Course Title:Experiential Senior Project in Food Science
Course
Description:
Students will integrate critical thinking technical, business, and professional skills to solve problems related to a real or realistic food industry-type situation. At least one scenario will be provided to the class based on a prototype product or process in a food company.
Athena Title:Exper Senior Proj Food Science
Nontraditional Format:This senior-level course deals with application of scientific, technical, and critical skills in previous courses, internships, etc. Student teams will lay out a critical path to address the problem/scenario presented by the instructor and/or industry advisor. Hence, most of the work will be done in a non- traditional format. Periodic meetings with each student team will serve to assess progress, provide feedback, cover lecture topics, and, when necessary, fill knowledge gaps.
Prerequisite:FDST 4012/6012-4012L/6012L or permission of department
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4800. 1-3 hours. Repeatable for maximum 6 hours credit.
Course Title:Special Problems in Food Science
Course
Description:
Undergraduate research problems in food science.
Athena Title:SPEC PROB IN FS
Nontraditional Format:Individual study, reading, and/or laboratory projects under the direction of a project director.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:POUL(FDST) 4860/6860-4860L/6860L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Poultry Processing
Course
Description:
Basic principles and methods of processing poultry and eggs. Broiler harvesting, slaughter, evisceration, plant sanitation, microbiology, inspection, grading, regulations, water and waste water handling, quality control and HACCP plans, and further processing.
Athena Title:Poultry Processing
Prerequisite:POUL 2020-2020L or FDST 3000
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4910/6910. 3 hours.
Course Title:China Food Development and Trade
Course
Description:
Overview of food industry in China. Tea processing technology, tea culture and serving demonstration, food culture and art, ethnic and functional food products, modern food processing and market structures, traditional fresh markets, food safety issues, food regulatory agencies and trade associations. Course includes a field trip.
Athena Title:China Food Develop and Trade
Nontraditional Format:Course is taught in China as part of a study abroad program.
Prerequisite:FDST 2010 or FDST 3000 or permission of department
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 4960R. 1-6 hours. Repeatable for maximum 16 hours credit.
Course Title:Faculty-Mentored Undergraduate Research I
Course
Description:
Faculty-supervised independent or collaborative inquiry into fundamental and applied problems within a discipline that requires students to gather, analyze, and synthesize and interpret data and to present results in writing and other relevant communication formats.
Athena Title:Undergraduate Research I
Nontraditional Format:This course belongs to a progressive research course sequence to promote a student's increasing skill development and depth of inquiry, as well as growing independent research capability. This course requires the close supervision of a faculty member as the student undertakes a systematic and in-depth inquiry into unknown, fundamental, and applied problems. In some cases, the student will work collaboratively as part of a research team. The student will have to apply understanding of the discipline to identify or shape research questions and apply skills and techniques learned to the research project. Students will gather data, synthesize relevant literature, analyze, and interpret data. The student will present results in writing or through participation in research-group or program meetings and meetings with their faculty mentor. The student will receive feedback from the faculty mentor on their research progress and written or oral presentation of results. A minimum of 45 hours of work per credit hour per semester is required.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4970R. 1-6 hours. Repeatable for maximum 8 hours credit.
Course Title:Faculty-Mentored Undergraduate Research II
Course
Description:
Faculty-supervised independent or collaborative inquiry into fundamental and applied problems within a discipline that requires students to gather, analyze, and synthesize and interpret data and to present results in writing and other relevant communication formats.
Athena Title:Undergraduate Research II
Nontraditional Format:These courses belong to a progressive research course sequence to promote a student's increasing skill development and depth of inquiry, as well as growing independent research capability. The courses require the close supervision of a faculty member as the student undertakes a systematic and in-depth inquiry into unknown, fundamental, and applied problems. In some cases, the student will work collaboratively as part of a research team. The student will have to apply understanding of the discipline to identify or shape research questions and apply skills and techniques learned to the research project. Students will gather data, synthesize relevant literature, analyze, and interpret data. The student will present results in writing or through participation in research-group or program meetings and meetings with their faculty mentor. The student will receive feedback from the faculty mentor on their research progress and written or oral presentation of results. A minimum of 45 hours of work per credit hour per semester is required.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4980R. 1-6 hours. Repeatable for maximum 8 hours credit.
Course Title:Faculty-Mentored Undergraduate Research III
Course
Description:
Faculty-supervised independent or collaborative inquiry into fundamental and applied problems within a discipline that requires students to gather, analyze, synthesize, and interpret data and to present results in writing and other relevant communication formats.
Athena Title:Undergraduate Research III
Nontraditional Format:These courses belong to a progressive research course sequence to promote a student's increasing skill development and depth of inquiry, as well as growing independent research capability. The courses require the close supervision of a faculty member as the student undertakes a systematic and in-depth inquiry into unknown, fundamental, and applied problems. In some cases, the student will work collaboratively as part of a research team. The student will have to apply understanding of the discipline to identify or shape research questions and apply skills and techniques learned to the research project. Students will gather data, synthesize relevant literature, analyze, and interpret data. The student will present results in writing or through participation in research-group or program meetings and meetings with their faculty mentor. The student will receive feedback from the faculty mentor on their research progress and written or oral presentation of results. A minimum of 45 hours of work per credit hour per semester is required.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 4990R. 1-6 hours. Repeatable for maximum 8 hours credit.
Course Title:Undergraduate Research Thesis (or Final Project)
Course
Description:
Faculty-supervised independent or collaborative inquiry into fundamental and applied problems within a discipline that requires students to gather, analyze, and synthesize and interpret data. Students will write or produce a thesis or other professional capstone product, such as a report or portfolio that describes their systematic and in-depth inquiry.
Athena Title:Undergraduate Thesis
Nontraditional Format:This is a capstone course under the direct supervision of a faculty member. This course may be the culmination of the 4960R- 4980R sequence. Students will write a thesis or other professional capstone product, such as a report or portfolio, that describes their systematic and in-depth inquiry into an unknown, fundamental, or applied problem. The thesis or capstone product is written in close collaboration with the faculty member and must be approved by that faculty member and/or the department. The student will apply understanding of the discipline to identify or shape the research question and apply skills and techniques learned to complete the research project. The student will have gathered data, synthesized relevant literature and materials, analyzed, and interpreted data. The student will demonstrate in writing the contribution of their work to the discovery and interpretation of knowledge significant to their field of study. The student will have presented results in the form of a properly formatted, professionally rigorous thesis document or other appropriate professional capstone product and through the formal presentation of the thesis or product to faculty and peers during an approved event. The student will receive feedback from the faculty member on the overall execution of their thesis project, the written thesis, and their presentation.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:ADSC(FDST) 6170-6170L. 3 hours. 6 hours lab per week.
Course Title:Experimental Techniques in Meat Science and Muscle Biology
Course
Description:
Basic methods in laboratory techniques in meat science. Experiments will familiarize students from a wide variety of backgrounds with a number of laboratory techniques, including lipogenesis, muscle histology, enzyme kinetics, and muscle metabolism.
Athena Title:EXP TEC IN MEAT SCI
Prerequisite:BCMB(BIOL)(CHEM) 3100 or STAT 4220 or STAT 6220 or permission of department
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 6500. 1 hour.
Course Title:Proseminar in Food Science
Course
Description:
Seminar on research methods with an emphasis on presentation and instructional techniques; required of all new Food Science graduate students.
Athena Title:PROSEMINAR FOOD SCI
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7000. 1-18 hours. Repeatable for maximum 200 hours credit.
Course Title:Master's Research
Course
Description:
Research while enrolled for a master's degree under direction of faculty members.
Athena Title:Master's Research
Nontraditional Format:Independent research under the direction of a faculty member.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 7001. 1-18 hours. Repeatable for maximum 60 hours credit.
Course Title:Project-Funded Masters Research
Course
Description:
This course is for students enrolled for an MS degree who, under the direction of a faculty member, perform sponsored research specifically devoted to completing project deliverables important to the sponsor but not directly related to their MS thesis research.
Athena Title:PROJ-FUNDED MS RES
Nontraditional Format:Independent research under the direction of a faculty member.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 7005. 3 hours. Repeatable for maximum 45 hours credit.
Course Title:Graduate Student Seminar
Course
Description:
Advanced supervised experience in an applied setting. This course may not be used to satisfy a student's approved program of study.
Athena Title:GRAD STUDENT SEM
Nontraditional Format:Seminar.
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 7007E. 3 hours. Repeatable for maximum 30 hours credit.
Course Title:Directed Project in Food Science
Course
Description:
Supervised advanced analysis of literature of an applied topic in food science.
Athena Title:Directed Project Food Science
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 7010E. 3 hours.
Course Title:Food Formulation and Preservation
Course
Description:
Processing of food commodities by chilling, freezing, fermentation, canning, and dehydration. Formulation of food products and interactions of food ingredients. Applications of principles to experiments in food science.
Athena Title:Food Formulation and Preservat
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7020E. 3 hours.
Course Title:Integration of Multidisciplinary Topics in Foods
Course
Description:
Role of food processing on physico-chemical and functional properties and safety of foods and ingredients. Course will integrate the multi-disciplinary role of processing methods, control of microbial activity and chemical reactions affecting shelf life, and quality of foods.
Athena Title:Multidisciplinary Topics Foods
Nontraditional Format:This course will be taught 95% or more online.
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7030E. 3 hours.
Course Title:Food Biochemical Reactions
Course
Description:
Biochemistry and functionality of food constituents; structure and function of carbohydrates, lipids, proteins, and water in foods that influence color, flavor, texture, stability, and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.
Athena Title:Food Biochemical Reactions
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered fall semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7060E. 3 hours.
Course Title:Microbial Hazards in Food: Assessment and Control
Course
Description:
Common infectious agents and toxins associated with food. Potential for these agents to enter the food supply, strategies for control, the development of microbiological criteria, sampling strategies, and interpretation of data will be discussed. This course will provide microbiological background for the development and implementation of HACCP programs.
Athena Title:Microbial Hazards in Food
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7070E. 3 hours.
Course Title:Functional Foods
Course
Description:
Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods, and regulatory problems.
Athena Title:Functional Foods
Equivalent Courses:Not open to students with credit in FDST 7070
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permission of department.
Semester Course
Offered:
Offered fall semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7080E. 3 hours.
Course Title:Contemporary Advances and Issues in Food Packaging Technology
Course
Description:
In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.
Athena Title:Advanced Food Packaging Tech
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7090E. 3 hours.
Course Title:Innovations in Food Processing
Course
Description:
A comprehensive overview of newly commercial, near-commercial, and development of food processing technologies that might be applicable to presentation, enhancement, production, and packaging of food products within the next ten years.
Athena Title:Innovations in Food Processing
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7100E. 3 hours.
Course Title:Culinary Essentials for the Food Scientist and Technologist
Course
Description:
The role that culinary arts plays in effective new food product development. A combination of lecture and practical application of the basic skills and procedures required of a chef in the food processing and food product development environment.
Athena Title:Culinary Essentials for FDST
Equivalent Courses:Not open to students with credit in FDST 7100
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 7110E. 3 hours.
Course Title:Food Safety Programs
Course
Description:
Understanding food safety hazards, with emphasis on Hazard Analysis Critical Control Points (HACCP), the Food Safety Modernization Act’s mandated Preventive Controls, and prerequisite programs used to promote food safety.
Athena Title:Food Safety Programs
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7120E. 3 hours.
Course Title:Food Fermentation Technology
Course
Description:
Technology and quality control aspects of lactic acid and alcoholic fermented foods with emphasis on preparation of cultures, fermentation control, shelf life, formation of flavor compounds, and control over physical properties. Characteristics of probiotic cultures and prebiotic food additives will also be covered.
Athena Title:Food Fermentation Technology
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7130E. 3 hours.
Course Title:Shelf Life of Packaged Foods and Beverages
Course
Description:
Provides an in-depth understanding of shelf life of packaged foods. Students will learn factors affecting shelf life and strategies for extending shelf life which include chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through the package, and development of predictive models.
Athena Title:Shelf Life of Packaged Foods
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 7140E. 3 hours.
Course Title:Food Regulation and Policy
Course
Description:
Exploration of different forces that are involved in developing food policy, laws, and regulations that insure a safe, wholesome, and nutritious food supply. Both domestic and international regulatory policies will be included.
Athena Title:Food Regulation and Policy
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7150E. 3 hours.
Course Title:Food Ingredients and Function
Course
Description:
Major food ingredients used in processed foods for specific functionalities are described, with a focus is on ingredients to prepare foods that have desirable quality attributes of taste, cost, and convenience for consumers and are health and healthy weight promoting.
Athena Title:Food Ingredients and Function
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permission of department.
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7160E. 3 hours.
Course Title:Sensory Evaluation for Food Professionals
Course
Description:
Sensory analysis of food for appearance, texture, aroma, flavor; physiology of sensory receptors; trained and consumer sensory panels; interpretation of sensory data, with emphasis on applications for food professionals.
Athena Title:Sensory Eval for Food Prof
Equivalent Courses:Not open to students with credit in FDNS 4647, FDST 4647, FDNS 6647, FDST 6647
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7180E. 3 hours.
Course Title:Marketing of Value-Added Foods
Course
Description:
Increasing the value to consumers of foods from agricultural commodities into ready-to-eat and/or ready-to-heat-and-eat products. Quantifying the need and translating them into augmented products. Ensuring safety and retaining quality throughout the food distribution chain. Communicating the desirable attributes to all channel members and especially consumers. Concept of holistic hurdles to enhance the user benefits of food products.
Athena Title:Marketing of Value-Added Foods
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7250E. 3 hours.
Course Title:Food Product Development
Course
Description:
New food product development technology. Basics of new product development process; establishment and management of a product development project; techniques used for product development, including team approach method, focus group, optimization, up- scaling, sensory evaluation, shelf life and stability testing, nutritional labeling, and HACCP plan; ingredient technology: function and selection; functionality of food components; innovations protection.
Athena Title:Food Product Development
Equivalent Courses:Not open to students with credit in FDST 7250
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:
Offered fall semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7300. 1-10 hours. Repeatable for maximum 30 hours credit.
Course Title:Master's Thesis
Course
Description:
Thesis writing under the direction of the major professor.
Athena Title:Master's Thesis
Nontraditional Format:Independent research and thesis preparation.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 7700E. 1-3 hours. Repeatable for maximum 6 hours credit.
Course Title:Special Problems in Food Technology
Course
Description:
Selected problems associated with food science will be studied to develop greater facility in the application of scientific methods to the solution of problems in food technology. The student will work closely with a faculty advisor to plan and complete a research project.
Athena Title:Spec Prob in Food Technology
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permission of department.
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 7900E. 1-3 hours. Repeatable for maximum 6 hours credit.
Course Title:Topics in Food Technology
Course
Description:
Analysis of emerging issues and developing trends in Food Technology.
Athena Title:Topics in Food Technology
Nontraditional Format:This course will be taught 95% or more online.
Pre or Corequisite:FDST 7020E or permision of department.
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 8010. 3 hours.
Course Title:Food Lipids
Course
Description:
Structure, composition, preservation, deterioration, analysis, nutritional qualities, functional properties, and biotechnological modification of lipids. Fat substitutes in foods.
Athena Title:FOOD LIPIDS
Prerequisite:FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100 or permission of department
Semester Course
Offered:
Offered fall semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8020-8020L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Flavor Chemistry and Evaluation
Course
Description:
Sensory methods of evaluating flavor and physical or chemical methods of measuring flavor components; the flavor characteristics of various chemicals, especially as influenced by concentration and interaction with other compounds; flavor formulation; and the stability of flavor substances during processing and storage.
Athena Title:Flavor Chemistry and Eval
Prerequisite:(STAT 4210 or STAT 6210) and CHEM 2100 and CHEM 2100L
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 8050. 3 hours.
Course Title:Foodborne Pathogens and Toxins
Course
Description:
Principles and problems in evaluating the wholesomeness and safety of foods, food components, and intentional or incidental additives. Consideration of foodborne bacterial, viral, and parasitic pathogens, chemical toxicity and detoxification mechanisms, basic concepts and techniques of food safety evaluation, interpretation of biological data.
Athena Title:FOOD PATHOGEN/TOXIN
Prerequisite:FDST(MIBO) 4030/6030-4030L/6030L
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8060-8060L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Advanced Food Processes
Course
Description:
The principles and basis for recently developed food processes. Analysis of equipment requirements and cost comparisons with conventional systems. Production of novel foods and ingredients using advanced technology. Plant simulation and optimization of processes.
Athena Title:ADV FOOD PROCESS
Prerequisite:FDST 4050-4050L
Semester Course
Offered:
Offered spring semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8070. 3 hours.
Course Title:Food Proteins and Enzymes
Course
Description:
Biochemistry of structure and function of proteins and enzymes important in food applications and as food ingredients.
Athena Title:PROTEINS/ENZYMES
Prerequisite:FDST 4040/6040-4040L/6040L or BCMB 4010/6010
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8080-8080L. 3 hours. 2 hours lecture and 2 hours lab per week.
Course Title:Food Texture
Course
Description:
Food texture and rheology. Viscoelastic models of food systems. Instrumental and sensory methods of analysis. Factors affecting food texture. Texture of specific systems including liquids, gels, emulsions, and solids.
Athena Title:Food Texture
Prerequisite:FDST 4040/6040-4040L/6040L and FDST 4011/6011-4011L/6011L
Semester Course
Offered:
Offered summer semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8090. 3 hours.
Course Title:Advanced Food Microbiology
Course
Description:
Physiology and biochemistry of food-borne microorganisms; microbial control in food systems; advanced analytical techniques in food microbiology.
Athena Title:ADV FOOD MICROBIOL
Prerequisite:FDST(MIBO) 4030/6030-4030L/6030L
Semester Course
Offered:
Offered spring semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8100. 3 hours.
Course Title:Food Carbohydrates
Course
Description:
The classes, structure, composition, properties, reactions, uses in food, biotechnological modification and analysis of carbohydrates.
Athena Title:FOOD CARBOHYDRATES
Prerequisite:BCMB(BIOL)(CHEM) 3100 or permission of department
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8110. 2 hours.
Course Title:Food Research and the Scientific Method
Course
Description:
Research as a process that transforms ideas into accessible knowledge. Unit operations include idea generation, problem definition, critical evaluation of literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Additional aspects include philosophy, grantsmanship, planning, laboratory set-up and management, and career development.
Athena Title:FOOD RES & SCI METH
Prerequisite:Permission of major
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 8110E. 3 hours.
Course Title:Food Research and the Scientific Method
Course
Description:
Research is a systematic process for developing and transforming ideas into new accessible knowledge. Aspects covered include idea generation, hypothesis formation, problem definition, critical review of literature, method selection, designing experiments, data collection and analysis, and knowledge dissemination. Additional aspects include research ethics, prospectus development, research planning, and writing.
Athena Title:Food Research Scientifi Method
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:Permission of major
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8120-8120L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Structure and Properties
Course
Description:
Structural and microstructural aspects of foods. Methods for analyzing food structure. Food polymer and colloid systems. Aspects of structure which determine mechanical, thermal, and dielectric properties of foods.
Athena Title:Food Structure and Properties
Prerequisite:FDST 4040/6040-4040L/6040L and FDST 4011/6011-4011L/6011L
Semester Course
Offered:
Offered summer semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8140. 3 hours.
Course Title:Functional Foods and Nutraceuticals
Course
Description:
In-depth research literature pertaining to functional foods and nutraceuticals derived from plant, animal, and microbial origins as they relate to human health. Chemistry/biochemistry and the physiological effects of bioactive compounds from source materials, their efficacy and safety, global regulatory issues, health claims, value-added food production and marketing challenges of these products will be discussed.
Athena Title:FUNCT FDS & NUTRA
Prerequisite:FDST 4040/6040-4040L/6040L or permission of department
Semester Course
Offered:
Offered summer semester every odd-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST(FDNS) 8150. 3 hours.
Course Title:Food and Nutritional Biochemistry
Course
Description:
Advanced nutrition and food metabolism in relation to the biochemistry and physiology of the human body. Details of enzymology, macronutrient metabolic pathways, genetic function, with special emphasis on hormonal, allosteric, and transcriptional regulation of enzymes.
Athena Title:Food and Nutritional Biochem
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8160. 3 hours.
Course Title:Functional Properties of Food Ingredients
Course
Description:
Exploration of the functionality of food ingredients used to create desirable flavor, color, texture, and other properties. Special attention is given to the relationships between structure and function, practical, legal and/or regulatory issues, real- world examples, and methods of analyzing the effectiveness of ingredients.
Athena Title:Food Ingredients
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:PATH(FDST) 8330. 3 hours.
Course Title:Population Genetics of Plant-Associated Microbes
Course
Description:
Principles of population genetics of microbial pathogens focusing on plant-associated microbes. Emphasis is on how pathogens evolve, providing fundamental understanding of pathogen population structure and genetic variation at the population level, and concepts applicable to genetic/genomics studies, including phylogeographic analysis, disease epidemiology, and conservation genetics.
Athena Title:Pop Genetics Plant Assoc Micro
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall semester every even-numbered year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8500. 1 hour. Repeatable for maximum 2 hours credit.
Course Title:Food Science Seminar
Course
Description:
Discussion of selected topics in food science.
Athena Title:Food Science Seminar
Semester Course
Offered:
Offered fall and spring semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8800. 1-3 hours. Repeatable for maximum 6 hours credit.
Course Title:Special Problems in Food Science
Course
Description:
Selected problems associated with food science will be studied to develop greater facility in the application of scientific methods to the solution of problems. The student will work closely with an advisor to plan and complete a research project.
Athena Title:SPEC PROB IN FD SCI
Nontraditional Format:Research in an area of interest under the direction of a faculty member.
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 8900. 1-3 hours. Repeatable for maximum 6 hours credit.
Course Title:Topics in Food Science
Course
Description:
Analysis of emerging issues and developing technologies in Food Science.
Athena Title:TOPICS IN FS
Semester Course
Offered:
Not offered on a regular basis.
Grading System:A-F (Traditional)
       
Course ID:FDST 8910. 3 hours.
Course Title:Food Science Internship
Course
Description:
Supervised on-site, hands-on experience in the food industry or in governmental agencies that regulate food.
Athena Title:FD SCI INTERNSHIP
Nontraditional Format:Student will be a full-time intern in operational food industry or governmental agency for a semester.
Prerequisite:FDST 6500
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:A-F (Traditional)
       
Course ID:FDST 9000. 1-18 hours. Repeatable for maximum 200 hours credit.
Course Title:Doctoral Research
Course
Description:
Research while enrolled for a doctoral degree under the direction of faculty members.
Athena Title:Doctoral Research
Nontraditional Format:Independent research under the direction of a faculty member.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 9001. 1-18 hours. Repeatable for maximum 60 hours credit.
Course Title:Project-Funded Doctoral Research
Course
Description:
This course is for students enrolled in the Ph.D. degree program who, under the direction of a faculty member, perform sponsored research specifically devoted to completing project deliverables important to the sponsor but not directly related to their Ph.D. dissertation research.
Athena Title:PROJ-FUNDED PHD RES
Nontraditional Format:Independent research under the direction of a faculty member.
Prerequisite:Ph.D. student standing
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
       
Course ID:FDST 9300. 1-10 hours. Repeatable for maximum 50 hours credit.
Course Title:Doctoral Dissertation
Course
Description:
Dissertation writing under the direction of the major professor.
Athena Title:Doctoral Dissertation
Nontraditional Format:Independent research and preparation of the doctoral dissertation.
Prerequisite:Permission of department
Semester Course
Offered:
Offered fall, spring and summer semester every year.
Grading System:S/U (Satisfactory/Unsatisfactory)
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