DESCRIPTIONS management and planning within their characteris- tics. May be substituted for AEB 3133 by foreign stu- dents. AEB 4224 Public Policy in Agriculture. F, S, SS. Credits: 3; Prereq: AEB 3103. A study of public policies and programs which influ- ence the production and distribution of agricultural products and the economic and social status of agri- cultural producers. Emphasis is on using economic concepts to develop an understanding of the problems involved in developing, implementing, and evaluat- ing agricultural policies and programs. (S) AEB 4242 International Trade Policy in Agriculture. F. Credits: 2; Prereq: AEB 3300 or consent of instructor. Explores role of international trade policy in agricul- ture. Examines effects of various trade policies on domestic and international prices, consumption, pro- duction, trade and government revenues. Addresses impact of current trade issues on agricultural sector. AEB 4314 Terminal Markets and Commodity Exchanges. S. Credits: 1; Prereq: Consent of instructor. Terminal market organization and facilities for agricul- tural products, including the commodity exchanges. Visitation and inspection of firms and facilities in large terminal markets in the East or Midwest will entail a field trip. A fee is required. An additional sum may be required at the time the trip is made. Participation in this course is contingent upon notifying the instructor of intent not later than the beginning of spring semester. AEB 4324 Production Decisions of Agricultural Firms. S. Credits: 3; Prereq: AEB 4511, and AEB 3503 or equivalent. Quantitative approach is used to study production decisions confronted by the management in agricul- tural firms. AEB 4334 Agricultural Price Analysis and Consumer Behavior. F, S. Credits: 3; Prereq: AEB 4511, ECO 3100 and AEB 3503 or equivalent. Quantitative measurement of factors affecting agricul- tural and resource prices; seasonal and cyclical fluctuations; index measures of price and quantity variables; theory and application of consumer behav- ior principles. AEB 4342 Food Distribution Management. S. Credits: 3; Prereq: AEB 3300. The principles and practices of effective food distribu- tion management from the food processor through to the food retailer are discussed. Emphasis is placed upon the important management decision processes in the food distribution system. Special consideration is given to management of food wholesaling and retailing firms. The student will observe actual whole- sale warehouse operations and manage a supermarket via computer simulation. Major functional business areas discussed include buying, receiving, pricing, merchandising, advertising, financial management, and human resource management. Food distribution industry trends and their implications will also be considered. AEB 4380 Agricultural Marketing Strategies. F. Credits: 3; Prereq: AEB 3103 or equivalent. Principles of strategic marketing of agricultural com- modities and food products. Includes the basics of development of a marketing plan, tactics for promo- tion, and the fundamentals to communicate the plan effectively. AEB 4392 Agricultural Cooperatives. SS. Credits: 2; Prereq: AEB 3103. Principles, objectives, structure and management of cooperative organizations. Role of cooperatives in the agricultural sector. AEB 4434 Land and Water Economics. S. Credits: 3; Prereq: AEB 3103. Principles governing the use of land and water in Florida with emphasis on supply, demand, allocation, valuation, conservation, location, development, prop- erty rights, externalities, planning and taxation. AEB 4511 Quantitative Analysis in Food and Resource Economics. F, S, SS. Credits: 3; Prereq: Calculus and AEB 3103. Application of calculus and matrix algebra to topics in food and resource economics. AEB 4905 Special Problems in Food and Resource Economics. F, S, SS. Credits: 1 to 3; Prereq: Consent of instructor. May be repeated with change of content up to maximum of 6 cred- its. Individual study in selected problem areas. Aspects of problems of interest to the student and agreeable to the instructor. AEB 4931 Special Topics in Food and Resource Economics. F, S. SS. Credits: 1 to 3; Prereq: Consent of instructor. May be repeated with change of content up to a maximum of 6 cred- its. Lectures, conferences or laboratory covering specially selected topics in food and resource economics. AEB 4941 Full-time Practical Work Experience in Food and Resource Economics. F, S, SS. Credits: 1 to 3tt; Prereq: Prior arrangement with adviser, approval of undergraduate coordinator and dean. Practical work must be a new experience and related to the field of study. GRADUATE COURSES Please refer to the Graduate Catalog for graduate course listings. INSTRUCTIONAL STAFF 1992-93 Wei, C.I., Chair; Bailey, L.B.; Balaban, M.O.; Bates, R.P.; Borum, P.R.; Braddock, R.J.; Brown, R.D., Jr.; Chen, C.S.; Corbett, M.D.; Cousins, R.J.; Gregory, J.F.; Guyer, L.K.; Lindsay, J.A.; Marshall, M.R.; Matthews, R.F.; Moye, H.A.; O'Keefe, S.F.; Otwell, W.S.; Parrish, M.E.; Percival, S.; Robbins, R.C.; Rodrick, G.E.; Rouseff, R.L.; Sadler, G.; Schmidt, R.H.; Shireman, R.B.; Sims, C.A.; Sitren, H.S.; Thompson, N.P.; Wei, C. The following faculty from other departments and units instruct in the Food Science program: Bachman, K.C.; Baird, C.D.; Teixeira, A.A.; West, R.I. Dietetics DIE 4125 Food Systems Management. F. Credits: 4; Prereq: HUN 2201 and MAN 3021. Management of food service systems including pur- chasing, receiving, regulation of inventory, factors affecting nutrients in food and applied laboratory. DIE 4244C Nutrition and Disease. S. Credits: 3; Prereq: PET 3350 and HUN 3246 or BCH 4024. Nutritional assessment of individuals with emphasis on modified diets. Application of biochemistry and pathophysiology to nutritional care of individuals. DIE 4255 Technical Aspects of Clinical and Community Dietetics. F. Credits: 3; Prereq: HUN 2201 Skill development in dietary modification and calcula- tion; nutrition education and counseling; medical ter- minology; computer-assisted nutrient analysis. DIE 4905 Problems in Dietetics. F, S, SS. Credits: 1 to 5; May be repeated up to a maximum of 7 hours. Individual research work in various phases of dietetics. Food Science FOS 2001 Man's Food. S, SS. Credits: 2 For science and nonscience students. Discussion of current nutrition and food science topics concerning nutritional quality and safety of foods as they relate to one's health. (B) FOS 3042 Introductory Food Science. F, S. Credits: 3; Prereq: CHM 2041. Commodities selected for human consumption and the methods used by food technologists to prolong shelf life, retard spoilage and ensure quality. Principles upon which the various processing methodologies are based. (B) FOS 4222 Food Microbiology. S. Credits: 3 or 4; Prereq: MCB 3020 or APB 2170C. Sources of biological contamination and its control during harvesting, processing and storage of foods; food fermentation; food plant sanitation; methods used to examine foods for microbial content. FOS 4311C Food Chemistry. S. Credits: 4; Prereq: HUN 3246, Organic Chemistry. Relationship of composition to the properties of foods and the changes which occur during processing, stor- age and utilization. FOS 4321C Food Analysis. F. Credits: 4; Prereq: Physics. Principles and practice of physical and chemical meth- ods for analyzing foods. (P) FOS 4427C Principles of Food Processing. S. Credits: 4; Prereq; FOS 3042, FOS 4311C, FOS 4222C, AOM 4062; or consent of instructor. Principles of processing foods: cooling, freezing, heat- ing, and dehydrating, concentrating, irradiating, fer- menting and use of chemicals. FOS 4522C Seafood Technology. SS. (Even years) Credits: 3; Prereq: FOS 3042, CHM 2041 or consent of instructor. Processing principles and methods of preparation of var- ious seafood products and control of product quality. FOS 4551C Fruit, Vegetable and Citrus Processing. F. Credits: 3; Prereq: CHM 2041, FOS 3042 or consent of instructor. Principles and application of processing methods for fruits and vegetables and the control of product quality. FOS 4722C Quality Control in Food Systems. Credits: 3; Prereq: STA 3023 and FOS 3042. Measurement and control of the major quality param- eter of foods, including sensory, color and texture. FOS 4731 Government Regulations and the Food Industry. S. Credits: I Governmental laws regulating food wholesomeness; food handling, processing and distribution under san- itary conditions; food ingredients and labeling of food products. FOS 4905 Special Problems in Food Science. F, S, SS. Credits: 1 to 5; May be repeated up to a maximum of 7 credits. Individual research work in various phases of Food Science. tt Grading is on S-U basis only.