FSCN 1001: Orientation to the Majors: Food Science and Nutrition

FSCN 1011: Science of Food and Cooking

FSCN 1012: Sports Nutrition

FSCN 1013: Dietary Supplements: scientific, regulatory, and cultural aspects

FSCN 1102: Food: Safety, Risks, and Technology

FSCN 1112: Principles of Nutrition

FSCN 1905: Antioxidants: How They Protect Your Food and Body

FSCN 2001: A Food Systems Approach to Cooking for Health and the Environment

FSCN 2002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget

FSCN 2021: Introductory Microbiology

FSCN 2512: Food Customs and Culture

FSCN 3102: Introduction to Food Science

FSCN 3612: Life Cycle Nutrition

FSCN 3614: Nutrition Education and Counseling

FSCN 3615: Sociocultural Aspects of Food, Nutrition, and Health

FSCN 3731: Food Service Operations Management Laboratory

FSCN 3732: Food Service Operations Management

FSCN 3993: Directed Study

FSCN 4112: Food Chemistry and Functional Foods

FSCN 4113: Ingredient Functionality and Applications in Food

FSCN 4121: Food Microbiology

FSCN 4122: Food Fermentations and Biotechnology

FSCN 4123: Molecular Biology for Applied Scientists

FSCN 4131: Food Quality

FSCN 4210: Topics in Food Science and Nutrition

FSCN 4291: Independent Study

FSCN 4311: Chemical Reactions in Food Systems

FSCN 4312W: Food Analysis

FSCN 4332: Food Processing Operations

FSCN 4334: Food Processing Fundamentals I

FSCN 4335: Food Processing Fundamentals II

FSCN 4349: Food Science Capstone

FSCN 4481: Sensory Evaluation of Food Quality

FSCN 4482: Sensory Evaluation of Food Quality

FSCN 4612: Advanced Human Nutrition

FSCN 4612W: Advanced Human Nutrition

FSCN 4613: Experimental Nutrition

FSCN 4614W: Community Nutrition

FSCN 4621: Nutrition and Metabolism

FSCN 4621W: Nutrition and Metabolism

FSCN 4622: Nutritional Toxicology, the basic science of diet-related toxicants

FSCN 4665: Medical Nutrition Therapy I

FSCN 4666: Medical Nutrition Therapy II

FSCN 4667: Dietetics Capstone and Interprofessional Education

FSCN 4732: Food and Nutrition Management

FSCN 5131: Food Quality for Graduate Credit

FSCN 5441: Introduction to Product Development

FSCN 5461: Food Packaging

FSCN 5521: Flavor Technology

FSCN 5531: Grains: Introduction to Cereal Chemistry and Technology

FSCN 5541: Dairy Product Chemistry and Technology

FSCN 5601: Management of Eating Disorders

FSCN 8314: Food Materials Science

FSCN 8318: Current Issues in Food Science

FSCN 8331: Food Proteins

FSCN 8335: Carbohydrate Chemistry in Food and Nutrition

FSCN 8444: FTE: Doctoral

FSCN 8777: Thesis Credits: Master's

FSCN 8888: Thesis Credit: Doctoral