98 / FIELDS OF INSTRUCTION AEB 6674-International Agricultural Trade and Policy (3) Pre- req: AEB 4511, ECO 3703. Trade theory applied to international policies, agreements, and programs. AEB 6676-International Agricultural Finance and Policy (3) Prereq: EC0 3703, AEB 4511. International financial institutions, markets, and policies and their effects upon the agricultural sector. AEB 6727-Rural Welfare and Development Policy (3) Prereq: ECO 4203, 4101. Underdevelopment in the U.S. within a historical framework. Nature and consequences of levels of human and nonhuman investment in a dynamic setting. AEB 6815-Science and Research Methodology (2) Role of science, philosophy, and scientific methods in food and resource economics research. AEB 6905-Problems in Food and Resource Economics (1-3; max: 4) Individual study. Problems of interest to the student and agreeable to the instructor. AEB 6910-Supervised Research (1-5; max: 5) S/U. AEB 6933-Special Topics (1-6; max: 6) Prereq: consent of instructor. AEB 6940-Supervised Teaching (1-5; max: 5) S/U. AEB 6971-Research for Master's Thesis (1-15) S/U. AEB 7979-Advanced Research (1-9) Research for doctoral stu- dents before admission to candidacy. Designed for students with a master's degree in the field of study or for students who have been accepted for a doctoral program. Not open to students who have been admitted to candidacy. S/U. AEB 7980-Research for Doctoral Dissertation (1-15) S/U. AGG 5813-Farming Systems Research and Extension Methods (3) Multidisciplinary team approach to technology generation and promotion with emphasis on small farms. Adaptations of anthropological, agronomic, and economic methods. Field work required. FOOD SCIENCE AND HUMAN NUTRITION College of Agriculture GRADUATE FACULTY 1989-90 Chairman: W. B. Wheeler. Graduate Coordinators: L. B. Bailey; G. E. Rodrick. Boston Family Professor of Human Nutrition: R. J. Cousins. Professors: E. M. Ahmed; L. B. Bailey; R. P. Bates; R. J. Braddock; C. Chen; M. D. Corbett; J. F. Gregory; D. M. Janky; R. F. Matthews; H. A. Moye; W. S. Otwell; R. L. Rouseff; R. H. Schmidt; R. B. Shireman; A. A. Teixeira; N. P. Thompson; R. L. West; W. B. Wheeler; C. Wei. Associate Professors: P. R. Borum; R. D. Brown, Jr.; M. R. Marshall; R. C. Robbins; G. E. Rodrick; H. S. Sitren; P. A. Wagner. Assistant Professors:M. 0. Balaban; L. B. Bobroff; M. E. Parish; G. D. Sadler; C. A. Sims. Programs leading to degrees of Master of Agriculture, 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 microbiology and safety. In addition, a student can pursue a graduate specialization in food engineering through a cooperative program admini- stered by the Departments of Food Science and Human Nutrition and Agricultural Engineering. Research within areas of specialization includes nutri- ent function and metabolism, nutritional status, food product and process development, food chemistry 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 approved program is available as part of a master's degree program leading 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 6941-Introduction to Clinical Practice (2) Nutritional, assessment, enteral and parenteral nutrition, diet therapy, patient assessment, nutrition care plans, patient interview, and diet counseling. DIE 6942-Internship in Dietetics (1-12; max: 18) Practicum in dietetics in affiliated institutions offering clinical experience in medical dietetics and food service systems management. Empha- sis on nutritional assessment and care, research, and nutritional care delivery systems. S/U. FOS 5225C-Principles in Food Microbiology (4) Prereq: MCB 3020 or consent of instructor. Fundamental aspects of biological contamination and its control during harvesting, processing, and storage of foods. Analysis of microbial food fermentation, micro- bial ecology of foods, selection of methods to examine foods for microbial content. FOS 5561C-Citrus Processing Technology (3) Prereq: under- graduate course in food processing. Grading, inspection, sam- pling, extraction and concentration of citrus products emphasiz- ing manufacturing and quality assurance. FOS 6126C-Psychophysical Aspects of Foods (3) Prereq: FOS 4311C and 4722C. Physical and chemical stimuli controlling human sensory perception of texture, color, and flavor of foods. FOS 6226C-Advanced Food Microbiology (4) Prereq: FOS 4222C. Selection of media and laboratory methods, characteri- zation of food-borne pathogens and spoilage organisms. FOS 6235-Food Toxicology and Food-Borne Infections (3) Prereq: HUN 3246 or consent of instructor. Study of the toxic materials occurring in food and the chemical/biological proper- ties of these toxicants. Study of the food-borne infectious dis- eases, the mechanisms of disease transference, and pathogene- sis. FOS 6236-Biochemical Toxicology (3) Prereq: CHM 3211, HUN 3246 or equivalent. Physio-chemical mechanisms of cel- lular toxicity induced by organic chemicals. FOS 6315C-Advanced Food Chemistry (4) Prereq: BCH 4024 or HUN 3246 and FOS 4311C. Functions of lipids, carbohydrates, proteins, enzymes and other components in foods and their reactions and interactions during food processing and storage. FOS 6355C-Instrumental Analysis and Separations (5) Prereq: CHM 3120, FOS431 IC. Separation of food chemicals; gas, high performance liquid, thin-layer, ion-exchange and molecular size chromatography; characterization via UV-visible, IR, NMR, and mass spectrometry. FOS 6428C-Advanced Food Processing (4) Prereq: MAC 4062, FOS 4427C. Mass and heat transfer mechanics, unit operations systems, and process design. FOS 6435C-Food Product Development (2) Prereq: six food science credits..Jntegration of commodities, processes and ingre- dients 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 6646C-Proteins and Enzymes in Food Systems (4) Prereq: FOS 6315C. Structure, function, and analytical techniques for proteins and enzymes. FOS 6648-Carbohydrates in Food Systems (2) Prereq: FOS 6315C or equivalent. Structure, physical and chemical proper- ties of carbohydrates, and their analysis, function, and reactivity in food systems. FOS 6649-Food Lipids and Flavor Chemistry (2) Prereq: FOS 6315C or equivalent. Structure, physical and chemical proper- ties of lipids and flavor components; their analysis, function, and reactivity in food systems during processing and storage. FOS 6905-Problems in Food Science and Human Nutrition (1- 4; max: 8) Individual study carried out in laboratory, library, 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-yeargraduate students. Planning and initiating research, experimental tech- niques, 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.