FST Ecampus Courses
FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits, Fall Term
FST 260 - Food Science and Technology in Western Culture - 3 credits, Fall or Winter Term
FST 265 - Halal Food: Cultural and Religious Implications - 3 credits, Fall Term
FST 273 - Wine in the Western World - 3 credits, Summer Term
FST 437 - Chemistry and Biochemistry of Distilled Spirits - 3 credits, Winter Term
FST 455 - Food and Climate Change - 3 credits, Winter term
FST 555 - Food and Climate Change - 3 credits, Winter term
FST 460 - Chemistry and Biochemistry of Beer - 3 credits, Fall Term
FST 463 - Production and Analysis of Beer - 2 credits, Winter term
FST 479 - Fermentation Microbiology - 3 credits, Fall term
FST Ecampus courses descriptions
|
FST 251 - Introduction to Wines, Beers, and Spirits - 3 credits (offered all terms) A descriptive introduction to the history, science, sensory, economics, and societal aspects of alcoholic beverages. This second level course is brought to you by experts in beers, wines, spirits, and ciders too; with insight from a range of subject specialists and established industry professionals to provide you with a comprehensive introduction to these growing industry sectors. |
|
FST 260 - Food Science and Technology in Western Culture - 3 credits (offered all terms) Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives. |
|
FST 273 - Wine in the Western World - 3 credits A study of wine throughout history, from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure. |
|
FST 265 - Halal Food: Cultural and Religious Implications - 3 credits Explores culture and religion as socially constructed categories that affect eating practices. Discusses the relationship between food, culture and religion; explores the cultural and religious differences in the USA and intersections of racism, discrimination and religious oppression. Discusses how halal food culture is socially constructed and promotes cultural diversity and inclusivity. Introduces the concept of Islamophobia and examines how it can affect communities and their food practices. |
|
FST 455 - Food and Climate Change - 3 credits Focus on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists. Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, establish the carbon footprint, and identify possible replacement ingredients projecting future culinary solutions. - Course term offering to be determined. |
