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Food Science & Safety Online

The required 29 credits of coursework in Food Science & Safety are offered 100% online.

If you are seeking the Bachelor of Arts degree with a concentration in Food Science & Safety, the following courses make up your degree program.

Course Requirements

Code Course Name Credits
COM111 Computer Applic. I 3

Computer Applications I This course uses a hands-on approach to have students explore computer hardware and software concepts. Students will identify and explain the principle components of computers and their use. They will utilize a Graphical User Interface Windows environment to handle basic commands and functions via the toolbars; work with drives, folders, and files; and manage disks. Students will define and apply the four basic computer operations of input, processing, output, and storage, using hardware and software application devices for documentation creation and production. Students will use Microsoft Word to create and format correspondence, tabulations, and reports. Students will use Microsoft PowerPoint to plan, design, and create professional and colorful screen presentations, overhead transparencies, outlines, speakers notes, and audience handouts. Students will also be introduced to the Internets search engines, bookmarks, and digital library.

ENG114 Critical Reading & Response 3

This course introduces the integration of communication skills essential for effective reading, writing, speaking, and listening at the college level. In this writing intensive course, students develop composition skills to produce collegiate-level papers modeling rhetorical modes and thematic content in addition to strategies for reading complex texts; presentation skills for personal introductions, verbal summaries of readings and response writings, and peer review of papers; and basic technological skills for word processing, e-mail, and introductory-level online research.

ENG124 Research/Writing in Discipline 3

In this course students will apply the practices for effective reading and writing introduced in ENG 114 to the distinctive language and forms of various disciplines. This course lays the foundation for academic and professional research and stresses the use of appropriate and effective information sources. Readings for a variety of academic audiences will provide students with strategies to communicate in the sciences, business and technology, psychology, liberal studies, and the social sciences. Research and documentation skills appropriate to the disciplines are stressed. In addition to leading students through the research process from start to finish, this course will examine the many ramifications of academic honesty. Prerequisite: ENG 114

ENG134 Literary Genres 3

Selected readings in fiction, poetry, and drama introduce the student to literary types and techniques. These readings provide a basis for collegiate-level discussion, analysis, and the development of critical judgment. Building on the communications and research skills from earlier courses in the sequence, this course emphasizes continued practice in writing, and students complete a documented research paper using primary and secondary sources as one of the course writing assignments. Discussions and oral presentations based on assigned literature support the overall goal of the sequence: to enhance the advancement of the students, first academically and then professionally. Prerequisite: ENG 114

FSS100 Introduction to Food Science 3

Students examine the discipline and profession of food science in the United States in this introduction to the field. They explore concepts such as food production, food composition, food quality and deterioration, food preservations, food defense, and product development.

FSS120 Foodborne Microorganisms w/ Lab 4

Students learn basic principles of microbiology applied to food manufacture. Laboratory exercises emphasize safety, quality control, and experimental approaches to food microbiology. Laboratory experiences required throughout the course. Prerequisite: FSS 100 Introduction to Food Science or permission of the program director.

FSS150 Foodborne Diseases w/ Lab 4

Students are introduced to the principal microbiological agents responsible for foodborne diseases. Student conduct laboratory experiments to recognize and classify these microbiological agents. Laboratory experiences required throughout the course. Prerequisite: FSS 120 Foodborne Microorganisms with Lab or permission of the program director.

FSS220 Food Chemistry I w/ Lab 4

Students examine the biochemical, physical, and sensory properties of food components including proteins, lipids, carbohydrates, and pigments. Students conduct laboratory exercises that classify the chemical, physical, and biological changes in foods during processing and storage. Laboratory experiences required throughout the course. Prerequisite: FSS 150 Foodborne Diseases with Lab or permission of the program director.

FSS250 Food Chemistry II w/ Lab 4

Students explore the impact of other food components such as 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. In this course students design scientific experiments that enhance food quality and safety. Laboratories Required. Prerequisite: FSS 220 Food Chemistry I with Laboratory or permission of the program director.

FSS300 Food Processing w/ Lab 4

Students explore the characteristics of food and are introduced to how it is preserved and processed. Students conduct experiments to reduce or accelerate spoilage and deterioration. Laboratory experiences required throughout the course. Prerequisite: FSS 250 Food Chemistry II with Laboratory or permission of the program director.

FSS320 Food Defense 3

Students evaluate intentional and unintentional threats to the food system and review current approaches to reducing risk. Students assess the weakness and strengths of process flow diagrams in their semester long project.

FSS350 Food Science Seminar 3

Students explore current topics in health and food safety and develop a personal and professional philosophy to guide their careers. Prerequisite: FSS 320 Food Defense with Laboratory or permission of the program director.

LOS310A Effective Communication Skills in 3

This course is designed to help you build and enhance your skills related to verbal communication, active listening, giving and receiving criticism, dealing with different personality types, and nonverbal communication. It explains basic cumunication theory as it applies to the workplace, and the experiential learning labe offers 'real-life' scenarios that demonstrate the use of effective interpersonal communication. You will also focus on written communication skills and how to communicate more effectively with a variety of audiences at different levels in the organization.

LOS315A Organizational Behavior and 3

Leadership requires a balanced undrstanding of human behavior and applied managerial skill. This course provides you with the opportunity to become an active investigator of organizational life by using conceptual and practical tools to effectively guide organizations through change. You will also examine values related to moral and ethical leadership including issues of social justice, diversity and service to others. Through an experiential learning lab you will assess leadership styles and think critically as well as creatively about the necessity of vision and trust to gain strategic competitive advantages for action in our global world.

LOS325A Leadership and Management in a 3

In this course you examine four critical aspects of leadership: management, organizational behavior and change, ethics and teamwork. In each of these areas you will apply leadership theories and principles to case studies, an experiential learning lab and other group exercises. You will focus on the growing economic interdependence of nations and its impact on organizational decisions that often transcend national boundaries including issues related to trade, foreign investment, transnational management, strategic planning, human resources, marketing, finance and political conflict.

LOS350A Organizational Budgeting and 3

Financial literacy is essential in meeting the challenges of the 21st century. You will have the chance to analyze your personal financial decisions by evaluating the costs and benefits of your plans and decisions. You will then compare and contrast these personal lessons with effective budgeting and fiscal methodologies used within organizations to support the mission and goals of the organization. An experiential learning lab will allow you to construct the budgeting process and analyze reports to assess the financial health of an organization.

LOS400A Ethical Leadership 3

This course introduces critical aspects of leadership including a focus on power, accountability and ethics. You will examine the legal and moral implications of decisions related to human resources, finances, operations and organizational development. An emphasis is placed on diverse human relationships and ethical dimensions of issues. Through an experiential learning lab you will think critically about leadership theories and apply lessons learned to develop your own philosophy and practices. Prerequisite: A grade of C or better in LOS350

LOS425A Operations Management and 3

You will learn the concepts involved with operations management including an emphasis on the relationship between operations and other leadership functions. This course emphasizes strategic and tactical decision-making, quantitative and qualitative analysis, and the role of technology in leading and managing organizations. Students will consider services operations, process analysis, and quality management through case studies that will be used to translate conceptual learning to real-world situations. (4 credits)

LOS430A Leading Organizational Change 3

Those leading todays business and not-for-profit organizations face unprecedented economic uncertainty, technological advances, speed of communication, and flexibility of human capital. These factors result in the need to manage change in order to prevent organizations from losing their organizational capacity and progress. This course is designed to help students understand frameworks for planning organizational change as well as the tools and techniques to manage change processes. Using case studies, students are encouraged to consider change from the perspectives of organizational systems and missions, human and economic resources, project management practices, and technical structure. The course incorporates organizational informatics and how organizations identify, collect, assess and deploy data to make decisions to effect change. Students will become proficient in evaluating various types of data and will learn some of the ways qualitative and quantitative data can be used to inform decision-making.

MAT120 Statistics 3

This is an introduction to the basic descriptive and inferential statistics for students from all disciplines. It emphasizes the development of statistical literacy and the use of computer for analyzing data. Topics include principles of experimental design; graphical and numerical methods for summarizing, describing, exploring and analyzing data; binomial and normal probability distributions; point and interval estimates for means and proportions; hypothesis testing; and correlation and regression. Offered both semesters

PSY101 Introduction to Psychology 1 3

This course provides a basic foundation in psychology by introducing numerous psychological perspectives as explanations for human behavior and mental processes. Basic neurophysiology, consciousness, learning, personality theories, psychological disorders, and current interventions are discussed. This course is a prerequisite for all other psychology courses

WEL220 WomenEmpoweredasLearnersLeader 3

Women as Empowered Leaders and Learners This required interdisciplinary course is designed to give all students entering the One-Day Program a common experience and foundation for their education. Students examine leadership within the larger context of our interdependent world and their own strengths, values and aspirations. Students also examine learning styles, academic requirements, communication skills and technology to create a personalized action plan for success in the One-Day undergraduate experience and beyond.

WEL330 StratforPers&CareerGrwth 3

Strategies for Personal and Career Growth This required interdisciplinary course builds on the foundation created in WEL 220 to deepen students knowledge, skills and attitudes related to career, leadership and financial development. Through a focus on well being students will strategically delve into ways to manage their own growth and development while understanding the opportunities to build on their purpose, passion and potential.

WEL440 Leadership in Practice 3

This capstone course is an interdisciplinary course designed to give senior-level students an opportunity to create a learning experience that allows them to apply knowledge, skills and personal development to a project that also contributes to a family, organization and/or community. This course combines academic study with practical application of leadership, communications and technology skills as a springboard for the student to move forward into the future as an empowered woman. Students may choose to complete research, community-based projects and/or service learning projects. As a culminating experience, this course also provides the platform for assessing students progress and proficiency.