Family and Consumer Sciences

Transcription

1 Part6-f Pg. 1 of 12 Family and Consumer Sciences Sandra Evenson, Interim Dept. Chair, Margaret Ritchie School of Family and Consumer Sciences (Mary Hall Niccolls Family and Consumer Sciences Bldg ; phone 208/ ; famcon@uidaho.edu). FCS 101 Education Assistant (1 cr) Classroom training for education assistant and placement with a mentor teacher for a minimum of 5 hours weekly during the academic year. Dual credit course, offered as a FCS secondary occupational program, available in secondary Professional- Technical FCS programs. Secondary FCS students will have, at minimum, one pre-requisite course in child development prior to acceptance in the Education Assistant Program. For dual-enrollment high school students only. FCS 105 Individual and Family Development (3 cr) Basic principles and sequences in individual and family development; family structure and functions as they support human development. (Fall only) FCS 119 Fashion from Concept to Consumer (3 cr) Introduction to the sewn product manufacturing and merchandising industry; focus on social-psychological, cultural, historic, aesthetic, design, business, and economic factors; emphasis on careers in the sewn products industry. (Fall only) FCS 123 Textiles (3 cr) Fiber, yarn, and fabric properties, color and finishes as they relate to performance, care, and consumer satisfaction. Two lec and one 2-hr lab a wk. (Fall only) FCS 170 Introductory Foods (3 cr) Basic concepts and techniques of food preparation; applied sensory evaluation of food. (Fall only) FCS 175 Introductory Foods Laboratory (1 cr) Laboratory experiences to accompany FCS 170. (Fall only) Coreq: FCS 170 FCS 200 (s) Seminar (cr arr) FCS 203 (s) Workshop (cr arr) FCS 204 (s) Special Topics (cr arr) FCS 205 Concepts in Human Nutrition (3 cr) Nutrition principles with their application to nutrition in life cycle; nutrition problems and controversies such as weight control and nutrition for athletes; individual computerized study of student's dietary intake. FCS 210 Introduction to Early Childhood Education (2 cr) Provides an overview of the complexity of working with young children, including children with disabilities, and their families. The course includes introduction to history of early childhood education, supportive agencies, roles of professionals, contexts of typical and atypical child and family development, and curricular models. (Fall only) FCS 223 Evaluation of Apparel and Textiles (3 cr) Analysis of textile and apparel products relative to production methods, product performance, and consumer value. Three lec and 2 hrs of lab a wk; field trips. (Fall only) Prereq: FCS 123 or Permission FCS 224 Apparel Design I (3 cr) Design conception, fabric characteristics, garment assembling, principles of fitting, quality control for the apparel industry. One lec and five hrs of lab a wk. (Spring only) Prereq: CTD or FCS Education major or Permission FCS 234 Infancy and Early Childhood (3 cr) Influences on development before birth through the preschool years; factors that determine physical, emotional, cognitive, social, and creative development. (Spring only) FCS 235 Principles and Methods of Child Observation (3 cr) Development of skills necessary to observe, record, and interpret child behavior; observations to be arranged. Prereq: FCS 234 or Permission (Fall only) FCS 240 Intimate Relationships (3 cr) Dynamics of intimate relationships from early adulthood through the adult lifespan. (Spring only)

2 Part6-f Pg. 2 of 12 FCS 251 Survey of FCS Professions (1 cr) Web delivered, survey course for students considering a career in Family and Consumer Sciences, particularly teaching. Televised interviews with professionals in a variety of FCS careers, and an in-depth look at teaching as a career. An advising meeting with the FCS Teacher Educator is required to explain the requirements of the program. FCS 270 Intermediate Foods (3 cr) Web-assisted course focusing on food safety, menu planning, and cultural and religious influences on food choices, and role of food in promotion of a healthy lifestyle.. Practice in communicating foods information through food demonstrations and news articles. Web-based modules, with one 2-hr face-to-face lab per week. (Spring only) Prereq: FCS 170 FCS 299 (s) Directed Study (cr arr) FCS 301 Professional Skills in Dietetics I (1 cr) Development of professional skills for CPD students including leadership skills, communication techniques, involvement in professional organizations, and promotion of foods and nutrition. Students will create a professional development portfolio. (Fall only) Prereq: FCS 270 and Junior standing in the Food and Nutrition Coordinated Program in Dietetics Option. FCS 302 Professional Skills in Dietetics II (1 cr) Development of professional skills for CPD students through career planning, portfolio development, involvement in professional organizations, participation in public policy development, promoting food and nutrition during National Nutrition Month and practice of communication techniques. (Spring only) Prereq: FCS 301 and Junior standing in the Food and Nutrition Coordinated Program in Dietetics Option. FCS ID305 Nutrition Related to Fitness and Sport (3 cr) WSU Ath T and FSHN 305 Identification of energy, macro/micro nutrient and fluid requirements during exercise; evaluation of dietary regimens and ergogenic aids for pre and post competition, weight maintenance, and wellness; assignments include a case analysis of a UI or WSU athlete and evaluation and critical review of related research. (Fall only) Prereq: FCS 205 FCS 324 Apparel Design II (3 cr) Methods and principles of flat pattern design; use of pattern making skills to create original designs; development and application of computer skills in designing apparel for the industry. One lec and five hrs of lab a wk. (Fall only) Prereq: FCS 224 or Permission FCS 329 History of Western Dress (3 cr) Historic overview of western dress from ancient Mesopotamia and Egypt to Western Europe through the 20th century; focus on dress and human appearance as a reflection of the socio-cultural factors of the times. (Spring only) FCS 333 Developmental Curriculum for Young Children (4 cr) Principles and practices of a developmentally based curriculum, assessment, intervention, and evaluation. Three hrs of lec and two hrs of lab a wk. (Spring only) Prereq: FCS 235 or Permission FCS 334 Middle Childhood-Adolescence (3 cr) Behavior, development, and guidance of children and youth from entrance in school until they are launched into adulthood; influences of family, school, peer group, and larger community. (Fall only) Prereq: Psyc 101, Soc 101, or Permission FCS 340 Parent-Child Relationships in Family and Community (3 cr) May be taken by nonmajors. Dynamics of parent-child interactions and models for parent education programs in community and school settings. (Fall only) Prereq: FCS 234 or 334 FCS 346 Personal and Family Finance and Management (4 cr) Principles and procedures of individual and family management and their relationship to human and economic resources; applications of management principles to spending, saving, borrowing, and investing decisions. (Spring only) FCS 350 Curriculum Development in Family and Consumer Sciences Education (3 cr) Analysis of curricular models and content; development of curricular units for family life. (Fall only) Prereq: Admission to teacher education FCS 351 Administration of FCCLA Organizations (2 cr) This course will prepare FCS education students to become successful advisors of co-curricular FCCLA chapters. Attendance at the state FCCLA convention required. (Spring only) Prereq: Admission to teacher education, and PTTE 111

3 Part6-f Pg. 3 of 12 FCS 361 Advanced Nutrition (3 cr) Principles of nutrition; physiology of digestion, absorption and metabolism of nutrients. (Fall only) Prereq: FCS 205, MMBB 300, Biol 120 and Biol 121 FCS 362 Introduction to Clinical Dietetics (3-4 cr) Nutritional assessment; introduction of nutrition therapies for disease. Three lec; 3 hrs of supervised practice a wk for 1 cr; only CPD students take 4 credits. (Spring only) Prereq: FCS 361 FCS 363 Medical Nutrition Therapy (4 cr) Diet modification for adult and child needs in disease and convalescence. Clinical experience in Spokane hospitals. (Fall only) Prereq: Senior standing in CPD FCS 364 Clinical Dietetics I (4 cr) Clinical experience in Spokane hospitals. (Spring only) Prereq: Senior standing in CPD FCS 365 Advanced Nutrition Lab (1 cr) Lab to accompany FCS 361 for students accepted into CPD program only. One 2-hour lab per week. (Fall only) Prereq: CPD major, FCS 205, MMBB 300, Biol 120 and Biol 121 FCS 384 Quantity Food Production and Equipment (3 cr) Food production in large volume; use and selection of institutional equipment and food; supervised practice in food service. Three hrs of lec a wk. (Fall only) Prereq: FCS 270 or Permission FCS 385 Quantity Food Production Lab (2 cr) Lab to accompany FCS 384 for students accepted into CPD program only. One 3-hour lab and one recitation per wk. (Fall only) Prereq: FCS 270 Coreq: FCS 384 FCS 387 Food Systems Management (3 cr) Institutional organization and management; supervised practice in food service. Three lec a wk. (Spring only) Prereq: FCS 384 or Permission FCS 388 Food Systems Management Lab (1 cr) Lab to accompany FCS 387 for students accepted into CPD program only. One 3-hour lab per wk. (Spring only) Prereq: FCS 384 Coreq: FCS 387 FCS 390 Research Methods in Food Nutrition (3 cr) Research methodology currently used in food and nutrition; critical review of the literature; use of electronic surveys; research proposal and presentations. (Spring only) Prereq: FCS 205, FCS 305 and Stat 251 FCS 400 (s) Seminar (cr arr) FCS 403 (s) Workshop (cr arr) FCS 404 (s) Special Topics (cr arr) FCS C410 Growing Old in a New Age (3 cr) Overview of issues related to aging; life-span development, how environments affect older persons, seeking an optimal quality of life, cross-cultural considerations, how aging is studied, and how to access resources. FCS ID411 Global Nutrition (2 cr) WSU FSHN 411 The history of food and hunger, and the global nature of our food systems focusing on the impact of our food decisions on the environment, agricultural production, world populations relative to food supply, hunger, biotechnology, and safety of our food supply. Compressed video course. (Spring only) FCS 414 Idaho s Journey Toward Diversity and Human Rights (1 cr, max 3) Off campus traveling workshop on Idaho s past and current challenges of diversity and human rights. Prereq: Psyc 101, Soc 101, or PolS 101 or Permission FCS 419 Dress and Culture (3 cr) May be used as core credit in J-3-d. Dress and culture examined from an interdisciplinary and cross-cultural perspective with emphasis on diversity within a global scale society; the relationship of dress to physical environments, social and economic systems, aesthetic expression, individual identity, and cultural ideals and values. Field trip. (Spring only)

4 Part6-f Pg. 4 of 12 Prereq: Humanities and Social Science Core completed, Junior standing, or Permission FCS 423 Sewn Product Industry Tour (1 cr, max 3 cr) Field site tours of sewn product industry firms representing the design/manufacturing, merchandising, and auxiliary services arms of the industry. Forty-five hrs of instruction/field experience: five hours class lecture, planning, and discussion; forty hours visiting companies (five 8-hour days). Variable field trip fee depending on actual cost. Prereq: CTD major or Permission FCS 424 Aesthetics for the Apparel Professional (3 cr) Pattern creation through draping method; application of computer skills in designing apparel for target groups. One lec and 5 hrs of lab a wk. (Spring only) Prereq: FCS 119, 223, 224, or Permission FCS ID428 Housing America's Families (3 cr) WSU H D 428 Housing, furnishings, and equipment as they influence family well-being, and families' housing choices as affected by social, psychological, economic, technological, and political factors. Four-five 2-hr field trips. (Spring only) FCS J434/J534 Adulthood and Aging within the Context of Family (3 cr) Analysis of development from young adulthood to old age. Includes factors that influence changes as well as continuity in physical, emotional, social, cognitive, and creative development. Overview of theories of human development and current issues in aging, including dementia, family and lifestyle choices, relationships, retirement, and grand-parenting. Requirements for graduate credit include conducting a review of literature in a chosen topic and presenting it to the class. (Alt/yrs, spring only) Prereq: FCS 105, Junior standing FCS 435 Feeding Young Children in Group Settings (1 cr) This course increases awareness concerning the best practices in feeding young children. Practical, hands-on activities and assignments are included in the course through videotapes and the course website, FCS 436 Theories of Child and Family Development (3 cr) Identification, interpretation, and evaluation of individual and family developmental theories. (Fall only) FCS 440 Contemporary Family Relationships (3 cr) Dynamics of the major types of family relationships; marital, parent-child, sibling, and extended-family interaction in contemporary society. (Spring only) Prereq: Psyc 101, Soc 101, or Permission FCS J445/J545 Issues in Work and Family Life (3 cr) Study of theories, trends, policies, and issues related to work and family; examination of assessment instruments; development of proposals. Additional projects/assignments required for graduate credit. (Spring only) Prereq: FCS 105 and 346, or Permission FCS 448 Consumer Economic Issues (3 cr) Consumer economic issues, including consumers in the marketplace, the consumer movement, rights and remedies, advocacy, public policy, decision making, buying, credit, banking, insurance, clothing, health care, food, housing, and investments. (Fall only) Prereq: Econ 201, 202, 272 or FCS 105; or Permission FCS 461 Methods & Strategies in FCS Education (3 cr) Changing family and societal conditions and enhancing teaching and learning processes are addressed in this course. A focus is integration of professional-technical concepts and the development of classroom presentation skills. Prereq: FCS 350 FCS ID-J462/J562 Eating Disorders (2 cr) WSU FSHN 405 Examination of anorexia nervosa, bulimia nervosa, compulsive eating, obesity, and weight preoccupation; discussion of cultural and nutritional factors, family issues, and psychological consequences, as well as preventative and therapeutic interventions. FCS 463 Helping Skills in Dietetics (2 cr) Application and integration of the Skilled Helper and nutritional counseling models in dietetics. Development of communication skills essential for effective helping. This course requires role-playing. Students are assessed on the knowledge and skills they have acquired. (Fall only) Prereq: FCS 362 FCS 465 Introduction to FCS Internship (3 cr) Field-based introduction to the student teaching environment with guided observations and initial lesson development. (Fall only) Prereq: Assignment to student teaching site FCS 469 Individualized Assessment and Instruction in the FCS Classroom (2 cr) Capstone course in which the beginning teacher demonstrates understanding of how students differ in their approaches to learning, and is able to create instructional opportunities that are adapted to diverse learners. (Spring only)

5 Part6-f Pg. 5 of 12 Coreq: FCS 470 and 471 FCS 470 Curriculum Portfolio in FCS Education (2 cr) Professional portfolio preparation based on internship activities for the College of Education Exit Standards. (Spring only) Coreq: FCS 469 and 471 FCS 471 Internship in Family and Consumer Sciences Education (12 cr) Sixteen weeks of practical experience in secondary family and consumer sciences program. (Spring only) Prereq: Admission to teacher education, FCS 350 Coreq: FCS 469 and 470 FCS 472 Clinical Dietetics II (6 cr) Continuation of FCS 364. Supervised practice in Washington/Idaho hospitals. (Spring only) Prereq: FCS 364, Senior standing in CPD FCS ID&WS473 Community Nutrition (2-4 cr) WSU FSHN 426 Nutrition program; nutrition problems of special groups. Clinical experience in Spokane school lunch program, public health, etc. Two lec and six hrs of supervised practice a wk. Prereq: Senior standing in CPD FCS 475 Food Preservation (1 cr) Online course explores foodborne illness, food safety and food science behind high quality, shelf-stable home preserved foods; topics include water bath canning, pressure canning, pickling, freezing and drying. Real-time chat Thursdays at 1:00 PDT. Prereq: FCS 170 FCS ID&WS486 Nutrition in the Life Cycle (4 cr) WSU FSHN 331 Maternal nutrition and fetal development; lactation; nutritional needs and dietary patterns from infancy through old age. Three lec and 2 hrs of lab a wk. (Fall only) Prereq: Senior standing in CPD FCS 487 Introduction to Management Supervised Practice (1 cr) Web-assisted course focusing on concepts and skills in food systems management, facility tours and pre-practicum experience in preparation for FCS 488 Management Supervised Practice. (Fall only) Prereq: FCS 387 and Senior standing in CPD FCS 488 Management Supervised Practice (6 cr) Supervised practice with dietitians and employees in school and hospital food service settings in Idaho or Washington. (Spring only) Prereq: FCS 487 FCS 495 Introduction to Internship (1 cr) Preparation for professional internship experience, including identifying opportunities, fine-tuning resumes, the application process, and analyzing the internship. (Fall only) Prereq: CTD major FCS 496 Internship: Fashion Business (2-8 cr, max 8) Supervised experience in fashion business: fashion design, textile/apparel manufacturing, retailing, merchandising; geared to career goals of student. Graded P/F. Prereq: CTD major and FCS 495. FCS 497 (s) Practicum (cr arr) On- or off-campus supervised applied experience in family and consumer sciences major areas: child development and family relations; clothing, textiles, and home design; food and nutrition; consumer education; and cooperative extension. FCS 498 (s) Internship (3-9 cr, max 9) Supervised internship in education institutions, governmental/social agencies, hospitals, business, or industry; geared to the professional goals of students. FCS 499 (s) Directed Study (cr arr) FCS 500 Master's Research and Thesis (cr arr) FCS 501 (s) Seminar (cr arr) FCS 502 (s) Directed Study (cr arr) FCS 503 (s) Workshop (cr arr)

6 Part6-f Pg. 6 of 12 FCS 504 (s) Special Topics (cr arr) FCS 508 Helping Skills in Family and Consumer Sciences (3 cr) Using the Skilled Helper Model, students apply the model in working with families and clientele in FCS occupations. (Spring only) FCS WS521 Research Methods in Human Development I (3 cr) WSU H D 513 Introduction to process of research and methods in human development; includes techniques of research, data collection, and data analysis procedures. FCS 534 Adulthood and Aging within the Context of Family (3 cr) See FCS J434/J534. FCS ID540 Parent-Child Relationships (3 cr) WSU H D 558 Open to nonmajors. The developing family; patterns of child rearing. Prereq: FCS 234 or 334, 440, and 6 credits in Psychology and/or Sociology or Equivalent FCS 545 Issues in Work and Family Life (3 cr) See FCS J445/J545. FCS 551 Techniques of Supervision (1-2 cr) Basic processes and techniques of clinical supervision with a goal of professional development of teachers. Recommended preparation: A minimum of two years professional teaching experience. FCS ID&WS554 Program Development in Child, Family, and Consumer Studies (3 cr) WSU H D 535 Analysis and development of program delivery systems, curricula, and evaluation models. FCS ID561 Sports Nutrition (3 cr) WSU FSHN 561 Macronutrient and selected micronutrient utilization during exercise and restoration after feeding, dietary surveys of athletes, dietary ergogenic aids, and discussion of the origins of dietary recommendations for athletes. (Spring, Alt/yrs) FCS 562 Eating Disorders (3 cr) See FCS J462/J562. FCS WS563 Advanced Curriculum for Early Childhood Programs (3 cr) WSU H D 561 FCS WS564 Administrative Leadership of Early Childhood Programs (3 cr) WSU H D 562 FCS ID590 Intellectual Foundations in Family and Consumer Sciences (3 cr) WSU AMT 598 Overview of historical perspectives of family and consumer sciences profession; explanation and application of alternative modes of inquiry in family and consumer sciences research. FCS 597 (s) Practicum (cr arr) FCS 598 (s) Internship (cr arr) Supervised internship in educational institutions, governmental/social agencies, hospitals, or industry; geared to the educational and vocational goals of students. FCS 599 (s) Non-thesis Master s Research (cr arr) Research not directly related to a thesis or dissertation. Fishery Resources Kerry Paul Reese, Dept. Head, Dept. of Fish and Wildlife Resources (104 CNR Bldg ; phone 208/ ). Prerequisite: Courses in this subject field that are numbered above 299 are not open to undergraduate students on academic probation. Fish 102 The Fish and Wildlife Professions (1 cr)

7 Part6-f Pg. 7 of 12 Same as WLF 102. Orientation of students to the profession of fishery resources and wildlife resources: introduction to fish and wildlife faculty, review of fish and wildlife curriculum, awareness of career opportunities, employment procedures, associated job duties/responsibilities, job preparation, educational preparation, and management challenges in the Pacific Northwest. (Fall only) Fish 200 (s) Seminar (cr arr) Fish 203 (s) Workshop (cr arr) Fish 204 (s) Special Topics (cr arr) Fish 299 (s) Directed Study (cr arr) Fish ID314 Fish Ecology (3 cr) WSU Biol 413 Examination of physical, chemical, and biological factors that affect fish populations and communities, with emphasis on environmental stressors. (Fall only) Prereq: For 221 or Biol 314 Fish 315 Fish Ecology Lab (1 cr) Laboratory and field experience in fish ecology with emphasis on field techniques, laboratory experimentation, and habitat assessment. One weekend field trip and several day trips required. (Fall only) Prereq: For 221 or Biol 314 Coreq: Fish 314 Fish 316 Principles of Population Dynamics (2 cr) Basic principles of population ecology of animals. Taught first half of semester. (Spring only) Prereq: Fish 314 and Fish 315 with a grade of C or better and For 221 or Biol 314; or Permission Fish 398 (s) Renewable Natural Resources Internship (cr arr) Supervised field experience with an appropriate public or private agency. Reqd for cooperative education students. Graded P/F. of department Fish 400 (s) Seminar (cr arr) Fish 403 (s) Workshop (cr arr) Fish 404 (s) Special Topics (cr arr) Fish 415 Limnology (4 cr) Physical, chemical, and biological features of lakes and streams. Four 1-day field trips. (Fall only) Prereq: Stat 251 and For 221 or Biol 314 Fish ID&WS418 Fisheries Management (4 cr) WSU NATRS and Biol 416 Techniques employed in sampling and application of principles toward managing recreational and commercial aquatic resources. Three lec and one 3-hr lab a wk; two weekend field trips. (Fall only) Prereq: Fish 314, Biol 481, Stat 251 Fish ID422 Concepts in Aquaculture (3 cr) WSU NATRS 424 and 425 Concepts and methods of extensive and intensive aquaculture in warm water and cold water systems. Two field trips reqd (a 1-day and a 3-day field trip). (Fall only) Prereq or Coreq: Biol 481 Fish ID424 Fish Health Management (4 cr) WSU NATRS 421 Epidemiology, prevention, diagnostics, and treatment of infections and non-infectious diseases of free-living and confined finfish and shellfish. Two field trips reqd (a 1-day and a 3-day field trip). Recommended Preparation: Fish 422. (Spring only) Prereq: MMBB 250 Fish 430 Riparian Ecology and Management (3 cr) Structure, function, and management of riparian ecosystems; interrelationships of terrestrial and aquatic components of riparian areas. 3 field trips. Special fee required. (Spring only) Prereq: For 221 or Biol 314 Fish 435 Wetland Ecology and Management (3 cr) Worldwide distribution of wetlands; wetland types and functions: interactions among biota, soils and water that govern the ecology of wetlands with an emphasis on wetland vegetation and wildlife; impacts of agricultural and forestry practices; management and restoration techniques. Two required field trips. (Fall, Alt/yrs) Prereq: Biol 213, Biol 341, For 221, or For 320 Fish WS469 Aquaculture Systems Design (2 cr) WSU AgTM 469

8 Part6-f Pg. 8 of 12 Aquaculture production system design, species adaptation to aquaculture, management of water flows, oxygen and nutrient consumption, system impacts and economics. of department Fish 483 Senior Project Presentation (1 cr) See For 483. Fish 485 Ecology and Conservation Biology Senior Project (1-3 cr, max 3) See WLF 485. Fish 494 Current Issues in Fish Health (1 cr) Focus on a range of issues related to fish health that are of regional and/or global importance. It is designed as a discussion course focusing on published literature. Professionals working in the fish health field may also present guest lectures. Recommended Coreq: MMBB 250. (Fall, Alt/yrs) Prereq: Seniorr standing Fish 495 (s) Seminar (1 cr) Discuss integrating biological, social, political, economic, and philosophic aspects of problems in managing fishery resources. (Spring only) Prereq: Senior standing Fish 497 Senior Thesis (1-3 cr, max 6) Preparation of thesis, exhibition, video, computer program, multimedia program, or other creative presentation based on research conducted under the guidance of a faculty mentor. Prereq: Cumulative GPA of at least 3.2 in all college courses, completion of at least 90 credits, and permission of a faculty mentor Fish 499 (s) Directed Study (cr arr) For the individual student; conferences, library, field, or lab work. Prereq: Senior standing, GPA 2.5, and Permission Fish 500 Master's Research and Thesis (cr arr) Fish 501 (s) Seminar (cr arr) Major philosophy, management, and research problems of wildlands; presentation of individual studies on assigned topics. Graded P (pass)/f (fail). Fish 502 (s) Directed Study (cr arr) Fish 503 (s) Workshop (cr arr) Selected topics in the conservation and management of natural resources. Fish 504 (s) Special Topics (cr arr) Fish ID510 Advanced Fishery Management (3 cr) WSU Biol 523 Contemporary management of marine and freshwater fish and shellfish populations of the world. Approaches, factors and models used to manage commercial, recreational and subsistence fisheries; and the policy interface of biological systems with governmental and social institutions. (Spring, Alt/yrs) Fish ID511 Fish Physiology (2 cr) WSU Biol 515 Principles and methods used to study vital organs, organ systems, growth, and reproduction of fishes; emphasis on osmoregulation, metabolism, endocrinology, and respiration. Prereq: Fish 411 and Permission (Fall. Alt/yrs) Fish ID514 Fish Population Ecology (2 cr) WSU Biol 510 Review of abiotic and biotic factors controlling or regulating fish population densities and critical review of relevant literature. (Fall. Alt/yrs) Fish 515 Large River Fisheries (2 cr) Management issues and problems in large river fisheries in North America and globally; importance of flood plains; ecological bases for management actions in large rivers; river fisheries in the context of multiple use of large rivers. (Fall, Alt/yrs) Fish WS519 Fish Genetics (2 cr) WSU Biol 514 Fish ID520 Fish Behavior (3 cr) WSU Biol 527 Causes, mechanisms, and functions of fish behavior, including reproduction, communication, schooling, feeding, migration, and orientation. (Irregular offering)

9 Part6-f Pg. 9 of 12 Fish 530 Stream Ecology (3 cr) Same as REM 530. Structure and function of running water ecosystems; principles of population, community, and ecosystem ecology in streams and rivers. Three 1-day field trips reqd. (Fall, Alt/yrs) Fish 540 Wetland Restoration (3 cr) This web-based course contains modules covering wetland science, restoration ecology, freshwater restoration, coastal restoration, and monitoring/maintenance. The emphasis is on the science of wetland ecosystems and the applied ecology/practice of restoration, with additional consideration of cultural and socio-political contexts. Extensive readings, an assignment, and a study guide are required for each module. Students apply their learning in and contribute relevant professional experience to weekly online discussions. Students are also responsible for obtaining documentation of at least one wetland restoration site in their region and conducting a site visit in order to evaluate the success of the restoration project. A final exam (re-design of a failed restoration project) is administered online, with partial credit earned through discussion with an interdisciplinary team of classmates and the remaining credit earned through individual analysis and synthesis. (Fall only) Prereq: Biol 115 and 116; and For 221 or Biol 314 or Permission Fish 597 (s) Practicum (cr arr) Fish 598 (s) Internship (cr arr) Fish 599 (s) Non-thesis Master s Research (cr arr) Research not directly related to a thesis or dissertation. Fish 600 Doctoral Research and Dissertation (cr arr) Food Science and Toxicology Alan R. McCurdy, Dept. Head, Dept. of Food Science and Toxicology (111 Agricultural Science Bldg., ; phone 208/ ; foodscience@uidaho.edu). FST ID&WS110 Food Science (3 cr) WSU FSHN 110 Introduction to chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; food additives and regulations; world food problems. FST ID&WS113 Introduction of Vines and Wines (3 cr) WSU FSHN 113 FST 204 (s) Special Topics (cr arr) FST ID&WS220 Food Safety and Quality (3 cr) WSU FSHN 220 Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. FST 230 Food Chemical Safety (3 cr) Examines the sources of chemical and microbiological risk which foods may pose and helps students discover how scientific principles have been used to ensure the safety of our food supply through testing and processing. (Fall, Alt/yrs) FST 240 Introduction to Food Processing (3 cr) Training in food processing and unit operations at the introductory level. After completing this course, the students will be able to recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields; understand the multiple technologies used in the preservation of food; understand the concepts related to unit operations; and understand basic processing flow for various commodities such as milk, meat, fats and oils, and cereal grains. (Spring, Alt/yrs) FST ID&WS303 Food Processing (3 cr) WSU FSHN 303 Specialized techniques and practices of food processing and marketing. Field trip reqd. Recommended preparation: MMBB 250, Chem 275 and 276. FST ID&WS304 Cereal Products (2 cr) WSU FSHN 304 Technical principles related to production and commercial processing of legume and cereal foods. Field trip required. Prereq: Chem 275, 276 FST 363 Animal Products for Human Consumption (3 cr) See AVS 363.

10 Part6-f Pg. 10 of 12 FST 398 (s) Internship (cr arr) Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required. of department. FST 400 (s) Seminar (cr arr) FST 404 (s) Special Topics (cr arr) FST ID&WS-J408/J518 Seminar in Food Science (1 cr) WSU FSHN 408 Critical analysis of contemporary topics in food science. Organization and communication of scientific information. Resume preparation and job interviewing skills. Additional projects/assignments required for graduate credit. FST J409/J509 Principles of Environmental Toxicology (3 cr) Same as EnvS J409/J509. Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Students registering for FST 509 are required to prepare an additional in-depth report. Recommended Preparation: Biol 102 or 115, Chem 111, 112, 275, and Stat 251. FST WS-J414/WS-J514 Evaluation of Dairy Products I (1 cr) WSU FSHN 406/506 Credit not granted for both FST 414 and 514. (Spring only) FST ID&WS-J415/ID&WS-J515 Evaluation of Dairy Products II (1 cr) WSU FSHN 407/507 Credit not granted for both FST 415 and 515. (Fall only) Prereq: FST 414 or 514 FST ID&WS416 Food Microbiology (3 cr) WSU FSHN 416 Same as MMBB 416. Purpose for enumeration, detection, and identification of microorganisms in food products; physical, chemical, and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Prereq: MMBB 250 and 255 FST ID&WS417 Food Microbiology Laboratory (2 cr) WSU FSHN 417 Same as MMBB 417. Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hr labs a wk. Prereq or Coreq: FST/MMBB 416 FST ID&WS-J422/ID&WS-J522 Sensory Evaluation of Food and Wine (4 cr) WSU FSHN 422/522 Theory, principles and application of sensory evaluation techniques to evaluate appearance, aroma, flavor and texture of foods and wine. Additional projects/assignments required for graduate credit. Prereq: FST 220, Stat 251 or Permission FST ID&WS-J429/ID&WS-J529 Dairy Products (4 cr) WSU FSHN 429/529 Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Prereq: MMBB 250 and 300 FST 432 Food Engineering (3 cr) Fundamentals of food engineering for improving the efficiency of food processing operations and the quality of processed food. (Spring only) Coreq: FST 303 FST ID&WS433 Agricultural Processing Systems (3 cr) WSU AgTM and FSHN 433 See ASM 433. FST WS434 Agricultural Processing Laboratory (1 cr) WSU AgTM and FSHN 434 FST J441/J541 Scanning Electron Microscopy (3 cr) Theory and principles of scanning electron microscopy as investigative tool; includes operation and maintenance of electron microscope, specimen preparation, and photographic darkroom procedure. Students registering for FST 541 are required to complete an additional research paper. FST ID&WS460 Food Chemistry (3 cr) WSU FSHN 460 Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Prereq: Chem 275, 276, and MMBB 300

11 Part6-f Pg. 11 of 12 FST ID&WS461 Food Chemistry Laboratory (1 cr) WSU FSHN 461 Experiments related to properties, reactions, and interactions of chemical components of foods. FST ID&WS462 Food Analysis (4 cr) WSU FSHN 462 Introductory food analysis; methods common to many food commodities. Prereq: Chem 275, 276, and MMBB 250 FST ID&WS-J464/ID&WS-J564 Food Toxicology (3 cr) WSU FSHN 464/564 General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. Prereq: MMBB 300 or 380 FST ID&WS-J465/ID&WS-J565 Wine Microbiology and Processing (3 cr) WSU FSHN 465/565 Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Prereq: MMBB 250 and MMBB 300 FST ID&WS466 Wine Microbiology and Processing Lab (1 cr) WSU FSHN 466 FST ID&WS-J470/ID&WS-J570 Advanced Food Technology (3 cr) WSU FSHN 470/570 Credit not granted for both FST 470 and 570. Physical principles of food preservation and recent advances in food technology. Additional projects/assignments required for graduate credit. Prereq: FST 303, 416 or Permission FST ID&WS489 Food Product Development (3 cr) Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. Prereq: FST 303, 416, and 460, or Permission FST 499 (s) Directed Study (cr arr) FST 500 Master's Research and Thesis (cr arr) FST 501 (s) Seminar (cr arr) FST 502 (s) Directed Study (cr arr) FST 503 (s) Workshop (cr arr) FST 504 (s) Special Topics (cr arr) FST WS505 Principles and Methods of Toxicology (3 cr) WSU P/T 505 Principles of modern, predictive toxicology; actions, biological disposition and environmental fate of natural products, drugs, pesticides, food chemicals, and pollutants. FST 509 Principles of Environmental Toxicology (3 cr) See FST J409/J509. FST WS512 Food Carbohydrates and Lipids (3 cr) WSU FSHN 511 Occurrence, structure, properties and functions of carbohydrates and lipids in foods. (Alt/yrs) Prereq: MMBB 380 FST WS513 Food Proteins and Enzymes (2 cr) WSU FSHN 512 Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. FST WS514 Evaluation of Dairy Products I (1 cr) See FST J414/J514. FST ID&WS515 Evaluation of Dairy Products (1 cr) See FST J415/J515. FST 518 Seminar in Food Science (1 cr) See FST J408/J518. FST ID&WS522 Sensory Evaluation of Food and Wine (4 cr) See FST J422/J522.

12 Part6-f Pg. 12 of 12 FST 527 Transmission Electron Microscopy (3 cr) Discussion and application of basic skills required in use of transmission electron microscope, including simple specimen preparation techniques and photographic darkroom skills. FST ID&WS529 Dairy Products (4 cr) See FST J429/J529. FST 540 Biological Electron Microscopy (4 cr) Application of biological specimen preparation techniques in EM, including ultramicrotomy and use of specific stains. Students registering for FST 540 are required to complete an additional written report. FST 541 Scanning Electron Microscopy (3 cr) See FST J441/J541. FST ID&WS564 Food Toxicology (3 cr) See FST J464/J564. FST ID&WS565 Wine Microbiology and Processing (3 cr) See FST J465/J565. FST ID&WS570 Advanced Food Technology (3 cr) See FST J470/J570. FST WS572 Fundamentals of Oncology (3 cr) WSU P/T 572 Thorough overview of cancer biology encompassing basic cellular and molecular mechanisms of carcinogenesis and tumor progression, treatment and prevention. (Alt/yrs) FST ID&WS583 Advances in Cereal Science and Technology (2 cr) WSU FSHN 583 FST 588 Food Science Teaching Practicum (1-3 cr) Supervised teaching in a university setting. Prereq: Admission to graduate program and Permission FST 590 Food Science Research Seminar (1 cr, max arr) Current topics and research in food science and related areas. FST WS597 Pharmacology and Toxicology Seminar (1 cr, max 4) WSU P/T 597 Graded P/F. FST 600 Doctoral Research and Dissertation (cr arr)