Independent readings or research under the direction of a Latin American Studies faculty member.

Independent study and individual field research in a Latin American field situation. Paper required. Prerequisites: work in Latin American Studies, language facility. A scholar in the Latin American country may be appointed to provide guidance and assistance.

Independent readings or research under the direction of a Latin American Studies faculty member.

Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor.

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods. (Planned for Spring 2007)

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods. (Planned for Spring 2007)

Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.

Effects of storage and processing on food quality governed by changes in cellular milieu, structural components, cellular organization, membrane deterioration, and free radical production, plant and animal tissues used as foods. Mr. Hultin

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)