FSHN 595 YSL - Advanced Topics in FS and HN - Multi Institution
Studies of selected topics in Food Science. Study may be on specialized topics in any one of the following fields: food chemistry, food microbiology, nutrition, food processing/engineering. Lectures and/or laboratory. Course Information: 1 to 4 graduate hours. No professional credit. May be repeated if topics vary. Students may register only once for a given topic. Prerequisite: Graduate level status or consent of instructor.
Biopsychology of Ingestive Behavior: Why do we eat what we eat- This course provides a taste of the science including both biological and psychological basis of ingestive behavior and the adoption of both healthy and maladaptive behaviors concerning eating and drinking. We will review and integrate historical theories with recent research on how we perceive flavor, the development of food preferences, and the biological basis of hunger, thirst, and satiety. Students will also have the opportunity to strengthen their critical thinking skills by participating on two debates in which equal number of arguments will be formulated to support or refute important issues in the field of food science and human nutrition.
Option 1Number of Required Visit(s): 0
Course Level: Graduate