Enrollment may be more than once, maximum of 12 hours in 195 and 295 combined. Professionally-oriented field experience under joint supervision by faculty and business or community representative. Credits negotiable, maximum of 15 hours in 196 and 296 combined. Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and department chairperson permission.
Credits negotiable up to three hours per semester.
Recent Advances in Foods and Nutrition. Interpretation and application of particular topics and trends in foods and nutrition as evidenced through literature and research. May be taken more than once for a maximum of nine hours. Comprehensive study of the relationships between food processing and preservation, food toxicology, and the scope, applicability, and limitations of U.S. food laws. Organization and administration of food service systems including principles of production, accounting management decisions, communications, and legal responsibilities specific to quantity food production.