Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.
An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.
Emphasis on the practical application of nutrition to everyday life such as planning a healthy diet, assessing one's nutritional food intake, understanding nutritional labels and useful sources for nutrition information. Scientific principles behind the development of Dietary Reference Intakes (DRls) and Food Guidelines.
Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.
This course prepares culinary professionals for the implementation of food safety practices, maintenance of a safe and hygienic foodservice operation, and oversight and training of hourly food workers to prevent the transmission of foodborne illness. The course content is aligned with the Food and Drug Administration (FDA) Food Code and prepares certification candidates for any of the nationally-accredited Certified Food Safety Manager Exams.
This course explores the evolution, structure, function, diversity, and medical importance of microbes and infectious disease agents. Emphasis is placed on the interactions of microbes with the environment, animals, plants, and other microbes in health and disease.
A general education course emphasizing the intersection of microbiology, epidemiology, ecology, climate change and public health as they relate to selected emerging diseases that threaten human and animal welfare around the globe. It analyzes the influence of biological, evolutionary, environmental, socio-political, dietary and lifestyle factors on the emergence of "new" (within the past 20 years) diseases, as well as the reemergence of vaccine-preventable and antibiotic-resistant diseases.
An introduction to the biology of arthropod organisms, including insects and arachnids. Topics include the biochemistry, cell biology, anatomy, physiology, behavior, evolution, classification, genetics, diversity, and distribution of arthropods and their effects on human populations and public health.
Designed to expose students to topical questions in neural science, this course will
investigate cellular communication, simple reflexes, complex neural networks and
complex behaviors such as consciousness, coordinated movement, emotions, motivation,
and memory. Intended for all students interested in understanding the science behind the
brain.
A course in general human physiology which stresses the analysis of normal function of the human body, including the physiology of cells, muscles, the nervous system, sensation, digestion, circulation, respiration, metabolism, excretion, endocrines, and reproduction. This course is intended for students entering allied health professions.