Programs leading to degrees of Master of Agricul- ture, Master of Science, and Doctor of Philosophy are offered. Areas of specialization include nutritional biochemistry and nutritional assessment, dietetics, food chemistry, food processing, and food micro- biology and safety. In addition a student can pursue a graduate specialization in food engineering through a cooperative program administered by the Depart- ments of Food Science and Human Nutrition and Ag- ricultural Engineering. Research within areas of specialization includes nutrient function and metabolism, nutritional status, food product and process development, food chemis- try and analytical methodology, food quality, food microbiology, seafood technology, citrus processing, toxicology, and the metabolism and analysis of pesticide residues in plant and animal tissues. An American Dietetics Association accredited internship is available as part of a master's degree program lead- ing to ADA registration. Students should have sufficient background in physical and biological sciences, and food science or nutrition. Students with inadequate backgrounds will be required to take prerequisite subjects without credit toward their graduate degrees. DIE 6942-Internship in Dietetics (1-12; max: 18) Practicum in dietetics in affiliated institutions offering clinical experi- ence in medical dietetics and food service systems manage- ment. Emphasis on nutritional assessment and care, re- search, and nutritional care delivery systems. S/U. FOS 5561C-Citrus Processing Technology (3) Prereq: un- dergraduate course in food processing. Grading, inspection, sampling, extraction and concentration of citrus products emphasizing manufacturing and quality assurance. FOS 6226C-Advanced Food Microbiology (4) Prereq: FOS 4222C. Selection of media and laboratory methods, charac- terization of food-borne pathogens and spoilage organisms. FOS 6235-Food Toxicology and Food-Borne Infections (2) Prereq: HUN 3246 or consent of instructor. Study of the toxic materials occurring in food and the chemical/biological properties of these toxicants. Study of the food-borne infec- tious diseases, the mechanisms of disease transferance and pathogenesis. FOS 6315C-Advanced Food Chemistry (4) Prereq: BCH 4313 or HUN 3246 and FOS 4311C. Functions of lipids, carbohydrates, proteins, enzymes and other components in foods and their reactions and interactions during food pro- cessing and storage. FOS 6316C-Proteins and Enzymes in Food Systems (4) Pre- req: FOS 6315. Structure, function, and analytical techniques for proteins and enzymes. FOS 6317-Lipids and Carbohydrates in Food Systems (4) Prereq: FOS 6315. Structure, physical, and chemical proper- ties of lipids and carbohydrates, processing of fats and oils, and their function in food systems. FOS 6355C-Instrumental Analysis and Separations (5) Pre- req: CHM 3120, FOS 4311C. Separation of food chemicals; gas, high performance liquid, thin-layer, ion-exchange and molecular size chromatography; characterization via UV-vis- ible, IR, NMR and mass spectrometry. FOS 6428C-Advanced Food Processing (4) Prereq: MAC 3312, FOS 4427. Mass and heat transfer mechanics, fluid flow mechanics, unit operation systems, and-process design. FOS 6435C-Food Product Development (2) Prereq: six food science credits. Integration of commodities, processes and ingredients to develop improved foods under industrial, technical, economic, quality, safety, nutritional, and legal constraints. FOS 6455C-Industrial Food Fermentations (3) Prereq: FOS 4222C. Microbiological, chemical, and physical principles in fermentation of foods and constituents, including single cell protein production. FOS 6726C-Psychophysical Aspects of Foods (3) Prereq: FOS 4311 and 4722C. Physical and chemical stimuli controll- ing human sensory perception of texture, color, and flavor of foods. FOREST RESOURCES AND CONSERVATION / 89 FOS 6905-Problems in Food Science and Human Nutrition (1-4; max: 8) Individual study carried out in laboratory, li- brary, pilot plant, or the food industry. H. FOS 6910-Supervised Research (1-5; max: 5) S/U. FOS 6915-Research Planning (2) Required of first-year graduate students. Planning and initiating research, ex- perimental techniques, analysis of data, reporting of results. FOS 6936-Topics in Food Science and Human Nutrition (1-3; max: 8) Special aspects or current developments in food science and human nutrition. FOS 6938-Food Science and Human Nutrition Seminar (1) Preparation and presentation of reports on specialized aspects of research in food science and human nutrition. FOS 6940-Supervised Teaching (1-5; max: 5) S/U. FOS 6971-Research for Master's Thesis (1-15) S/U. FOS 7979-Advanced Research (1-9) Research for doctoral students before admission to candidacy. Designed for stu- dents with a master's degree in the field of study or for stu- dents who have been accepted for a doctoral program. Not open to students who have been admitted to candidacy. S/U. FOS 7980--Research for Doctoral Dissertation (1-15) S/U. HUN 6191-Nutritional Status and Food Policy (2) Nutrition approached from a practical standpoint. Malnutrition in the United States and developing countries and the role of gov- ernments in its alleviation. HUN 6245-Advanced Human Nutrition (3) Prereq: BCH 4313 or HUN 3246, and a nutrition principles course. Inges- tion, digestion, absorption, transport, metabolism, and ex- cretion of nutrients; metabolic and neuroendocrine controls. HUN 6255-Clinical Nutrition (4) An integrated presenta- tion of nutritional requirements and metabolism of nutrients in the normal individual, altered nutritional requirements and metabolism of nutrients in different disease states, and practical aspects of nutritional and metabolic support of dif- ferent types of patients. HUN 6301-Nutritional Aspects of Carbohydrates and Lipids (4) Prereq: HUN 3246 or.BCH 4203, PET 3350. Role of carbohydrates and lipids in nutrition, with emphasis on en- ergy metabolism. HUN 6321-Proteins and Amino Acids in Nutrition (3) Pre- req: HUN 3246 or BCH 4203. Digestion, absorption and de- gradation; emphasis on turnover, requirements, assessment of quality, and effects of deficiencies, toxicities, and physi- ological stresses. HUN 6331-Vitamins and Minerals in Nutrition (4) Prereq: BCH 4203. Metabolism; biochemical and physiological re- sponses to deficiencies and excesses. HUN 6812C-Analytical Techniques in Nutritional Biochemistry (1) Prereq: BCH 4313 and permission of in- structor. Biochemical analyses of tissues and fluids, radio- tracer methodology, metabolic studies, tissue handling, and formulation of experimental animal diets. HUN 6939-Advanced Clinical Nutrition (3) Prereq: HUN 3246, DIE 4244, DIE 6942, or permission of instructor. Appli- cation of normal and therapeutic nutrition principles to spe- cific clinical topics based on cases from health center envi- ronment. SCHOOL OF FOREST RESOURCES AND CONSERVATION College of Agriculture GRADUATE FACULTY 1984-85 Director: A. C. Mace, Jr. Graduate Coordinator: K. C. Ewel. Katharine Ordway Chair of Ecosystem Con- servation: J. F. Eisenberg. Professors: L. G. Arvanitis; D. J. Forrester; R. E. Goddard; R. W. Gregory; L. R. Grosenbaugh; J. B. Huffman; F. W. King; R. F. Labisky; A. C. Mace, Jr.; J. A. McCann; T. Miller; W. L. Pritchett; J. H. Ryther; R. A. Schmidt; ). V. Shireman; W. H. Smith; A. E. Squillace; B. F. Swindel. Associate Pro- fessors: G. M. Blakeslee; D. E. Canfield; K. C. Ewel; D. M. Flinchum; J. L. Foltz; H. L. Gholz; W. T. Haller; L. D. Harris; N. R. Holler; S. R. Humphrey; S. V. Kossuth; W.