(3) (Prerequisite: EDKP 395.) Application of physiological and kinesiological principles in the selection and evaluation of athletic and physical fitness programs. Specific topics studied will include aerobic and anaerobic training, interval training, circuit training, weight training for muscular strength and endurance, flexibility, motor ability, obesity and energy balance.
(3) (Winter) (3 lectures) (Prerequisite: AEMA 310 or permission of instructor) (Restriction: Not open to students who have taken FDSC 425) The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
(3) (Winter) (3 lectures) (Prerequisite: MICR 230 or LSCI 230, or permission of instructor) (Offered in alternate years only) An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).