Course Title and descriptionsort descending Credits Meeting Days Term
NRC 260 Fish Consrvatn & Mgt
Overview of the biological, sociological, historical, and economic factors that influence the use...
3 cr TU TH Fall 2015
NRC 571 Fisheries Sci & Mgt
Introduction to the principles of fish stock assessment, with emphasis on harvest modeling and...
4 cr M W F Spring 2015
NRC 571 Fisheries Sci & Mgt
Introduction to the principles of fish stock assessment, with emphasis on harvest modeling and...
4 cr M W F Spring 2015
FOOD-SCI 583 Food Analysis Laboratory
Description not available at this time
1 cr TU Spring 2015
FOOD-SCI 583 Food Analysis Laboratory
Description not available at this time
1 cr TU Spring 2015
FOOD-SCI 101 Food And Health
The role of food technology in meeting health needs. Topics include the development of new foods...
3 cr TU TH Spring 2015
COMM 494FI Food as Communication
Food matters. As the most material of substances, food literally matters for survival. While the...
3 cr TU TH Spring 2015
FOOD-SCI 580 Food Borne Diseases
Principal microbiological agents responsible for food-borne diseases: their classification,...
3 cr TU TH Spring 2015
FOOD-SCI 542 Food Chemistry
Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors),...
3 cr M W F Fall 2015
FOOD-SCI 120 Food Preservation-Why&How
Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained...
4 cr TU TH Spring 2015

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