Department of Food听& Nutritional Sciences
Graduate Program
M.S. Program
Core Courses and Descriptions
| Course | Description |
|
EVSC 0500听 |
This course is an introductory course in statistics dealing with the application of various methods of analyzing research data to include sampling, randomization, the normal distribution, 鈥榯鈥� test, linear regression, correlation, Chi-Square, and analysis of variance of random design. Laboratory assignments included and required practice. |
|
NUSC 0501听 |
This course serves as the food and nutritional sciences senior and graduate level course that incorporates training in professional ethics, professional and technical skills development and conflict resolution as well as careers and career alternatives in dietetics, food or nutrition professions.听 Guest lecturers bring the benefits of real work world experiences to the classroom. 听During the semester, a focus on skills to seek and obtain employment, maintenance in professional organizations, continuing education and professional development are also emphasized. |
| FOSC 0505 Methods of Food and Nutritional听 Analysis (Lect. 2) 2 Credits |
A lecture course designed to teach and demonstrate to students鈥� current theory and analytical techniques including sensory evaluation that may be employed for conducting research in food science, nutrition and agriculture. Students will have the opportunity to execute the experiments in FOSC 506.听 Prerequisites: CHEM 0320 or CHEM 0360 and 0561. |
| FOSC 0506 Methods of Food and Nutritional Analysis Laboratory (Lab 4) 2 Credits |
A laboratory course for FOSC 0505 designed to develop skills and techniques used in food and nutritional science research. Current analytical methods employed focus on food, nutrition and agriculture.听 Pre-co-requisites: FOSC 0505; CHEM 0320 or CHEM 0360 and 0561. |
|
听FOSC 0510 听 |
听Chemistry of macro- and micro-elements in various foods, fruits, vegetables, cereals, meats and dairy products; changes of nutrients during storage and processing; and application of this knowledge to quality and product development in the food industry.听 Prerequisites: FOSC 0301 or CHEM 0320; PHYS 0301; MATH 0207. |
|
NUSC/FOSC 0554 听 |
Students are required to present professionally and logically an in-depth and critical review of the literature on current topics in the area of food science or nutrition during the first semester, followed by a presentation of his/her thesis research topic during the second semester. Each seminar is expected to stimulate audience participation and discussion. Faculty and guest lecturers are also invited to present topics of interest in specialized areas. |
| CHEM 0561 听 Biochemistry (Lect.3) 3 Credits |
Chemistry and metabolism of major biological materials and their roles in the biochemical process of living organisms. |
| CHEM 0562 听 Biochemistry Laboratory (Lab 3) 1 credit |
Laboratory illustrations of the principles covered in CHEM 0561. |
|
FOSC/NUSC 0602 听 |
This course prepares students to design experiments, analyze data, evaluate results and report findings. The course covers ethics in research, selection of the research topics, planning the research, writing up the plan as a research protocol, implementing the research project, de-scribing and analyzing the research results, assessing and evaluating research done by others, writing and publishing a scientific paper; and how to work collaboratively with a mentor-mentee relationship with a Tuskegee faculty advisor. The curriculum is sequential, helping students to identify or clarify a study topic, formulate inquiry questions, organize a literature review, and select appropriate research designs and methodologies. At the end of the course, students should develop a proposal to use as the basis for their thesis/dissertation. |
|
NUSC 0650 听 |
Current developments in the area of macro and micro- elements, fat and water-soluble vitamins. Chemical structures, biochemical functions and interrelationships, metabolism and utilization, nutrient interactions, dietary requirements, clinical implications of deficiencies and toxicity of these nutrients are studied in detail. The course also covers a discussion and evaluation of recent developments in the area of vitamins and mineral.听 Pre-co-requisites: NUSC 0302 and CHEM 0561. |
| NUSC 0651 听 Human Nutrition and Health 1st Semester. (Lect. 3)听 3 Credits |
The metabolism of carbohydrates, lipids and protein and their interrelationships is studied in this course. An evaluation of nutritional status in health as well as energy, nutrient requirements throughout the life cycle, an evaluation of the nutrient quality, phytochemical content and functionality of various foods and their ability to satisfy nutrient requirements is also addressed.听 Pre-co-requisites: NUSC 0302 and CHEM 0561. |
|
NUSC 0652 |
Evaluation of nutritional status, normal and disrupted homoeostatic conditions of cells, and biochemistry of nutritional diseases. Maintenance of health and medical nutrition therapy are emphasized. 听The etiology, pathophysiology, clinical manifestations and dietary treatment of the disease are discussed. Prerequisites: NUSC 0650 or 0651. |
|
FOSC 0661 |
A study of the chemistry and function of carbohydrates, lipids, proteins, and food additives in food and their function in major food products, including bakery, dairy, and meat products is a major focus. The enhancement of food quality through formulation and processing modifications is also studied. Prerequisites: CHEM 320 or 0360, CHEM 561, 562. |
|
FOSC 0571 听 |
This course is designed for students majoring in food science or other related disciplines. The course will provide the student with the critical thinking and problem solving skills used in food engineering, an understanding of the engineering concepts associated with how the physical properties of food materials are applied in processing, thermal processing, refrigeration, drying, evaporation, separation and unit operations used in the analysis and design of food and biological systems. The techniques and effectiveness of food packaging are also covered. 听 Prerequisites: PHYS 301; MATH 207 |
|
FOSC 0573 |
This course will serve as the food science senior level capstone course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Teaching methods will include a class and laboratory setting for product research, innovation and sensory evaluation of foods. Prerequisites: PHYS 301, MATH 207, Core Food Science Courses. |
|
NUSC 0604听 |
This course is designed mainly to acquaint the student with food and nutrition problems in developing countries. Nutrition problems, their causes, prevalence, treatment, and control are emphasized. Government policies, their impact on solving nutritional problems and available nutrition services at government and local levels are also discussed. Prerequisites: NUSC 0111, NUSC 0302. |
| NUSC 0608 Recent National and International Developments in Food Science and Nutritional Science听 2nd Semester. (Lect. 3)听 3 Credits |
This course is designed to update and enhance students鈥� knowledge in the area through discussions of selected topics in international development related to food and nutrition. Students are required to critically evaluate existing research to determine if research needs are being met and to apprise themselves of the many ways in which data are presented.听听 |
| NUSC 0570 Maternal and Child Nutrition听 1st Semester. 听(Lect. 3)听 3 credits |
The principles of nutrition with emphasis on requirements during pregnancy and childhood, from infancy through pre-school age. |
| NUSC 0575听 Advanced Community Nutrition听 1st Semester. 听(Lect. 2, Lab 3) 3 credits |
Students learn about community foods and nutrition programs relative to their background, authorizing legislation, target population, and nature and scope of services rendered. They also observe, participate and learn how to evaluate community nutrition programs. 听Prerequisite: NUSC 0302. |
|
FOSC 0507 |
The microbiology study of foods and food products is covered.听 The relationship of microorganism to food processing, preservation, spoilage and diseases associated with food borne pathogens; microbiological examination of foods; public health sanitation microbiology.听 Prerequisite: BIOL 0301. |
| CHEM 0541 Instrumental Analysis听(Lect. 2, Lab 3) 3 credits |
The application of modern analytical techniques to analysis with emphasis on the instrumentation and the interpretation of experimental data. Prerequisites: CHEM 0307 and CHEM 0308; CHEM 0401. |
| FOSC/NUSC 0700. 听 Research in Food and Nutrition Sciences听 1st, 2nd Semesters and Summer 1-6 Credits |
Research Problems. 听Hours and credits arranged.听听(1-2 Credits taken per Semester) |
| FOSC/NUSC 0752 听 Continuous Registration听 0 Credit |
For graduate students who have taken all courses and need to use the service and resources of the University to complete their degree requirement. |
|
FOSC/NUSC 0754 听 |
For graduate students who have completed all requirements for graduate degree including final oral or comprehensive examination and submission of thesis.听 |