Your Name
Friend's Email Address
Comments
 

Graduate Courses

Nutrition Science Textbook Adoptions (pdf)

Current Course Offerings

Schedule of Classes

Nutrition Science Courses:

53400: Human Sensory Systems and Food Evaluation

Overview of human chemosensory (taste, smell, chemesthetic) mechanisms and function, as well as procedural and statistical methods for evaluating the sensory responsiveness of people and the sensory properties of foods.
(Spring semester, 3 credits)

53600: Current Topics in Food Science

Critical evaluation of recent literature in the field of food science.
(Fall semester, 3 credits)

53800: Readings in Nutrition

Survey of recent literature in the field of nutrition.
(Fall and Spring semesters, 1-2 credits)

54000: Food Regulations

Federal, state, and international regulations pertaining to the quality, wholesomeness, nutrition, and safety of foods; discussion of current topics in food legislation.
(Spring semester of odd numbers years, 1 credit)

59000: Special topics courses

Semester and credits as noted below

These upper level courses conducted in a journal club or discussion format.  Topics within courses can vary by year.

59000: Basic Bone Biology

(Fall semester, alternate years, 3 credits)

59000: Cancer Prevention Internship Program

Introduces students in internship program to unique aspects of cancer prevention and to topics related to professional development.  In addition, primary goals of the course are to familiarize students with interdisciplinary research, and to enhance skills to help students work with interdisciplinary teams.

59000: Nutrition and Genetics

Overview of the principles of genetics, identify approaches to study genetic contributors to a phenotype, and to discuss existing situations where it is clear that diet/lifestyle factors and genetic profiles interact to influence a physiologic response or disease risk.
(Spring semester, alternate years, 2 credits)

59000: Phytochm: Biochemistry & Phys II

(Spring semester, 2 credits)

59000:  Role of Lipid Regulation

(Fall semester, 2 credits)

59000: Lipid Regulation of Cell Function

(Fall semester, alternate years, 2 credits)

59000:  Phytochm: Biochemistry & Phys I

(Spring semester, 2 credits)

59000: Advanced Graduate Presentation Skills

(Spring semester, 1 credit)

59000: Scientific Writing

(Fall semester, 1 credit)

59000: World Food Problems

(Fall semester, 3 credits)

59000: Epigenetics, Nutrition & Exercise

(Fall semester, 3 credits)

59000: Lipids and Cell Function

(Fall semester, 2 credits)

59500: Special Problems in Food Science

Individual research problems dealing with various aspects of research in the food sciences. 
(Spring/Fall/Summer semesters, individual study, 1-4 credits)

60500: Nutritional Biochemistry and Physiology I

(ANSC 62500) Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing interactions in bone and gut.
(Fall semester, 4 credits)

60600: Nutritional Biochemistry and Physiology II

(ANSC 62600) Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing post-absorptive use of nutrients as sources of energy and for the synthesis of macromolecules.
(Spring semester, 1st half of semester, 2 credits)

60700: Nutritional Biochemistry and Physiology III

(ANSC 62700) Integration of biochemical and physiological functions of nutrients in humans and animals, emphasizing lipid metabolism and transport in the context of cardiovascular function.
(Spring semester, 2nd half of semester, 2 credits)

60900: Food Lipids

(FS 60900)  Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage.  Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course.  
(Fall semester, alternate years, 1-3 credits)

61200:  Obesity: Behavior, Physiology, and Policy

The topics in this course provide a firm conceptual foundation for graduate students interested in issues related to obesity.  Topics include issues ranging from molecular to policy:  there is a strong emphasis on interdisciplinary approaches and critical thinking as it is a goal to integrate the sophisticated analyses of the physiological, nutritional, developmental, genetic, sensory, socio-economic, and experiential determinants of food and fluid intake.  In addition, topics in this course such as health implications of obesity, epidemiology of obesity, endocrine, energy metabolism/integration, and neurochemistry will provide the opportunity for greater interdisciplinary collaborations. (Fall semester, alternate years, 2 credits)

61600: Special Topics in Ingestive Behavior

(PSY 61401) Explore, in-depth, important and current issues in ingestive behavior: enhance critical thinking skill; and acquire professional skills (e.g., organizational, interpersonal) and develop rapport with scholars in the field.  Typically offered in even ending years.
(Spring semester, 3 credits)

61700: Ingestive Behavior Seminar

(PSY 61801) Fosters an exchange of ideas and promotes great familiarity among individuals from different laboratories and departments with interests related to ingestive behavior, and gives students opportunities to build their communication skills and lead/mediate discussions at a high scholarly level.  Typically offered in the Fall semester of alternate years. 
(Fall Semester, 1 credit)

63000: Carbohydrates

(FS 63000) Carbohydrates with an emphasis on those of low molecular weight in foods. Structures, reactions, and properties of mono- and oligosaccharides. Introduction to polysaccharides and food gums.
(Fall semester, alternate years, 3 credits)

63400: Nutrition and Cancer Prevention

An in-depth examination of the role of nutrition in cancer prevention. 
(Spring semester, 2 credits)

64000: Human Feeding

Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.
(Fall semester, alternate years, 2 credits)

69000: Interdepartmental Nutrition Program Grant Writing

Fulfillment of grant writing requirements for graduate students enrolled in the Interdepartmental Nutrition Program.
(Summer/Fall/Spring semesters, individual study, 1 credit)

69400: Introductory Foods and Nutrition Seminar

Instruction and application of concepts for effective oral and written professional presentations in the field of nutrition science.
(Spring semester, 1 credit)

69500: Seminar

Provides graduate students an opportunity to further develop and strengthen their skills in organization, preparation and presentation of scientific information relevant to nutrition and/or foods to an informed audience of students and faculty as well as constructively evaluate their peers' presentations.
(Fall and Spring semesters, 0-1 credit)

69800: M.S. Thesis Research

Mentored research experience for M.S. degree students.
(Fall and Spring semester, variable credit)

69900: Ph.D. Dissertation Research

Mentored research experience for PhD degree students.
(Fall and Spring semester, variable credit)

Feedback | E-mail Webmaster
Maintained by: Department of Foods and Nutrition

Interdepartmental Nutrition Program, Purdue University, West Lafayette, IN 47907
(765) 496-7492, Fax: (765) 494-0674, E-mail: INP@purdue.edu
© 2009 Purdue University | An equal access/equal opportunity university | Copyright Complaints
If you have trouble accessing this page because of a disability, please contact the Webmaster at hhswebhelp@purdue.edu.