Food Science and Nutrition
FSN 460-K 3–6 Credits
Food Science and Technology Internship (n)
(Cross-listed with FISH 460-K)
A combination of traditional and industrial training opportunities. Assigned
required readings and discussion of appropriate topics in food science and
technology. Information applied during hands-on experience in a food processing
plant. Discussion includes fundamental information and solutions to industrial
problems. Faculty mentor assigned to each intern. Required written evaluation
of internship. 30 hours in-plant work experience for 12–24 weeks. (Prerequisites:
16 credits in natural sciences, MATH 200X or MATH 272X or permission of instructor.)
Course offered only in Kodiak. (1 + 0 + 3) Offered As Demand
Warrants
FSN 611-K 3 Credits
International Food Marketing Systems
A holistic approach to examining the seafood marketing system
from a global perspective. (Prerequisites: Senior or graduate standing;
or permission of instructor.) (3 + 0) Offered As Demand Warrants
FSN 612-K 3 Credits
Economics of Seafood Markets
A mathematical approach to examining food markets and marketing.
Includes the basic economic principles such as price formation, market
structure and welfare economics. Topics include trade and natural resource
policies and bioeconomic modeling of food systems. (Prerequisites:
Graduate standing or permission of instructor.) (3 + 0) Offered
As Demand Warrants
FSN 613-K 3 Credits
Quantitative Marketing Research and Food System Modeling
Conducting quantitative market research. Includes conducting bioeconomic
modeling for food systems such as optimal harvest for wild-caught and
farm-raised aquatic products in different scenarios. (Prerequisites:
FSN 611-K; MATH 200X or equivalent; STAT 200 or equivalent; or permission
of instructor.) (3 + 0) Offered As Demand Warrants
FSN 614-K 3 Credits
Food Marketing Management
How to think like a marketing manager. Includes the analysis of
marketing opportunities, developing marketing strategies, planning
marketing programs and managing the marketing effort for food products.
(Prerequisites: FSN 611-K and 612-K; graduate standing; or permission
of instructor.) (3 + 0) Offered As Demand Warrants
FSN 661-K 3 Credits
Seafood Processing and Preservation
(Cross-listed with FISH 661-F)
(3+0) Offered Spring
FSN 662-K 3 Credits
Seafood Composition and Analysis
(Cross-listed with FISH 662)
(3 + 0) Offered Fall
FSN 663-K 3 Credits
Statistical Quality Control and Sensory Evaluation
(3 + 0) Offered Alternate Years
FSN 671-K 4 Credits
Unit Operations in Food Processing
(3 + 3) Offered Alternate Years
FSN 672-K 4 Credits
Laboratory Methods in Food Science and Nutrition
(2 + 6) Offered Alternate Years
FSN 673-K 3 Credits
Current Topics in Food Science and Nutrition
(3 + 0) Offered Alternate Years
FSN 674-K 4 Credits
Research and Development Projects in Food Science and Nutrition
(2 + 6) Offered Alternate Years
FSN 692-K 1 Credit
Food Science and Nutrition Seminar
(1 + 0) Offered As Demand Warrants