Serbo-Croatian VI (Bosnian-Croatian-Serbian VI) is the second part of a four-part intermediate course sequence in Bosnian-Croatian-Serbian. The course format includes small group conversation sessions and an evaluation by an outside evaluator. Students studying Bosnian-Croatian-Serbian develop speaking, listening, reading, writing, and cultural etiquette skills needed for study abroad in Bosnia, Croatia, Serbia, or Montenegro and to support course work in European Studies or Balkan Studies.

Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles. Their implementation in industrial processes and impact on society evaluated.

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology.

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in diverse parts of the world; hunters and gatherers, food production for better health, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, food fermentation, and environmental issues related to global food and energy sources.

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology. (Gen.Ed. BS)

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness.

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