Food and the Consumer
Course: Food Science and Human Nutrition (FS HN) 101, section XW
The food system from point of harvest to the consumption of the food by the consumer. Properties of food constituents. Protection of food against deterioration and microbial contamination. Introduction of foods into the marketplace. Process for making various foods. Space Foods. Government regulations. Use of food additives. Current and controversial topics. Electronic communication from web emphasized for class reports, notes, and assignments.
Computer requirements: College of Agriculture Requirements
Dates: 01/14/2008 - 05/09/2008
Delivery Method: WebCT
Credit: 3 undergraduate credits
Tuition: $669 undergraduates
Delivery Fee: $70
Off-campus program: Bachelor of Liberal Studies
Instructor: Lester A. Wilson, Professor
Registration deadline: 01/18/2008
Text: Vaclavik and Christian.2007. Essentials of Food Science. New York: Springer New York LLC. 3rd Edition, ISBN 0387699392.

Introduction to Human Nutrition
Course: Food Science and Human Nutrition (FS HN) 167, section XW
Understanding and implementing present day knowledge of nutrition. The role of nutrition and food intake in the health and well being of the individual and family.
Computer requirements: WebCT hardware requirements
Dates: 01/14/2008 - 05/09/2008
Delivery Method: WebCT
Credit: 3 undergraduate credits
Tuition: $669 undergraduates
Computer fee applies--see table
Off-campus program: Bachelor of Liberal Studies
Instructor: Mary Sand, Lecturer
Registration deadline: 01/18/2008
Text: Total Diet Assessment Software (web access)
ESHA Research ISBN: 978-0-471-69994-1

Food Laws, Regulations, and the Regulatory Process
Course: Food Science and Human Nutrition (FS HN) 403, section XF, XH, and XW
History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators. Non-major graduate credit.
Prerequisites: 3 credits in food science coursework at 200 level or above and permission of department: Carrie Brus - 294-1862 - cbrus@iastate.edu
Computer requirements: WebCT hardware requirements
Dates: 01/14/2008 - 05/09/2008
Delivery Method: WebCT
Credit: 2 undergraduate credits; 2 nonmajor graduate credits
Tuition: $446 for undergraduates, $694 for graduates (section XW).
Computer fee applies--see table
Off-campus program: None
Instructor: Mark Love, Associate Professor
Registration deadline: 01/07/2008
Text: Curtis, Patricia A. 2005. Guide to Food Laws and Regulations. 1st edition. Blackwell Publishing Professional, Ames, Iowa, 50014. USA.

Rapid Methods in Food Microbiology
Course: Food Science and Human Nutrition (FS HN) 627X, section XW
The safety and wholesomeness of the food supply depends on our abilities to detect the presence of foodborne pathogens or other undesirable microbes in foods. This must be done rapidly and with sufficient sensitivity to enable industry or governmental decision makers to act in a timely fashion and prevent exposure of the public to danger. This course will provide an overview of rapid microbial detection methods, both current and in-development. Topics will include: historical aspects of rapid microbial detection, the current state of microbiological testing (and why improvements are needed), basic categories of raid testing - phenotypic tests, genotypic tests, whole cell tests, tests for cellular components, etc., existing commericial test formats and kits, automation in testing, sample preparation and "next generation" testing formats now in development.
Prerequisties: Familiarty with Food Microbology
Computer Requirements: Flash or PowerPoint capabilities, Email
Dates: 1/14/2008 - 05/09/2008
Delivery Method: Online
Credit: 2 graduate
Tuition: $694
Computer fee applies--see table
Off-campus program: Food Safety and Defense Certificate
Instructor: Byron Brehm-Stecher