Course Descriptions

This course is designed to build on the Functional Programming Methods for Analytics course. The student works to extend programming skills to write the student’s own versions of popular statistical functions using a current programming language.

Topics include the design of advanced algorithms that are scalable to Big Data, high performance computing technologies, supercomputing, grid computing, cloud computing, and Parallel and Distributed Computing, and issues in data warehousing.

This seminar provides support to doctoral students within their specific domains of research. Led by the faculty advisor for that domain, the course is designed to provide a forum where faculty and students can come together to discuss, support, and share the experiences of working in research.

This course follows a research seminar format. Students and faculty develop research proposals, analyses, and reporting in the domain of Unstructured Data. Topics of special interest in Unstructured Data analysis are presented by faculty and students under faculty direction. Topics of special interest vary from semester to semester.

This course follows a research seminar format. Students and faculty develop research proposals, analyses, and reporting in the domain of Forecasting. Topics of special interest in Forecasting are presented by faculty and students under faculty direction. Topics of special interest vary from semester to semester.

This course follows a research seminar format. Students and faculty develop research proposals, analyses, and reporting in the domain of Machine Learning. Topics of special interest in Machine Learning are presented by faculty and students under faculty direction. Topics of special interest vary from semester to semester.

Advancement to candidacy is a prerequisite of this course. This is an individual study course for doctoral students. Content to be determined by the student and the student’s Doctoral Committee. May be repeated for credit.

This course introduces the student to the major themes of biology, including properties of living organisms, comparison of eucaryotes vs. procaryotes, patterns of inheritance, the central dogma, mitosis and meiosis, the diversity of life in both plants and animals, classification of organisms, evolution, metabolism, photosynthesis, cell structures, basic structure of the body, infectious desease, the Hardy-Weinberg principle, biodiversity, ecosystems, and the biosphere. A broad understanding of biology and living organisms in the biosphere is developed through hand-on, mulit-modal engages learning opportunities in both the classroom and the companion laboratory compenent.

Companion laboratory component that demonstrates the major themes of biology presented in BIOL 102.

Developing automated ways to deal with vast quantities of scientific information is an essential part of modern research. Bioinformatics aims to link scant pieces of seemingly unrelated information. This discipline seeds the very origins of new lines of scientific research investigations. Bioinformatics is shaping many research disciplines from genetics and molecular biology through to drug discovery, computer science, and even entomology.

This course discusses the structural and functional makeup of the human body. Medical and anatomical terminology is mastered, and an emphasis is placed on covering the details of development, histology and functioning of the muscular, circulatory, cardiovascular and endocrine systems.

This course of study includes the immune system, lymphatic system, gastrointestinal tract and digestion, genitourinary system, and the nervous system. An in-depth examination of the five senses is also conducted.

This course introduces the biology, ecology and evolution of insects in both naturalistic and human context. Subject matter and course content includes field observation and collection techniques in addition to case studies of evolutionary, economical and historical importance.

This course introduces the biology, ecology and evolution of insects in both naturalistic and human contexts. Subject matter and course content includes field observation and collection techniques in addition to case studies of evolutionary, economical and historical importance. Offered Summer Semester, even-numbered years.

Companion laboratory component that introduces the biology, ecology and evolution of insects in both naturalistic and human contexts through field observation and collection techniques. Summer Semester, even-numbered years.

This course examines the foundations of cell biology including the structure, function, differentiation, and growth of the eucaryotic cell. It is primarily concerned with eukaryotic cells from their evolution, organization, differentiation and biosynthesis. The simplicity and complexity of macromolecules in the cell are covered through multi-modal learning technologies on nutrition, energy production, and synthesis of cellular components. The student develops a thorough understanding of the mechanisms underlying mitosis and meiosis, the cell cycle, and cancer.

Companion laboratory component that demonstrates the major themes of biology presented in BIOL 281.

This course examines theories (including a variety of mathematical, verbal, and graphical models of important ecological processes), techniques of study (both laboratory and field-based), and natural history. The student explores: 1) various questions (in a broad sense) asked by ecologists; 2) ideas (theories, models) from which hypotheses are suggested to answer the questions; and 3) ways in which ecologists go about gathering data to refute or support the proposed hypotheses. Specific ecological studies are used to illustrate what has been learned about the natural world.

This course reviews evidence for evolution prior to Darwin’s seminal work and follows through to modern neo-Darwinist concepts. Natural selection, phenotypic and genotypic variation, population biology, extinction, and speciation are covered. The student examines mechanisms of evolutionary change. Material will look at different scales and perspectives from molecular to ecological, generational changes in populations, as well as observable patterns over millennia.

This course is an introduction to human and population genetics including Mendelian and non-Mendelian genetics (DNA replication, transcription, and translation; genetic recombination and mutation), genetic basis of gender (sex-linked and non-sex linked genetic diseases), and emerging areas of genetics research. The student connects facts together to get a whole picture, to apply knowledge, then solve a problem. Basic genetics introduces the student to the traditional elements of genetic biology and contemporary genetic topics.

This course is an introduction to microbial cell structure, growth and physiology combined with basic laboratory techniques. The relationship between host and parasite is emphasized, especially as related to human disease, epidemiology and infection control. A broad range of infectious diseases are covered, including etiologic agent identification, modes of transmission and prevention.

The complicated process that goes on in living cells and organisms, in terms of the law of chemistry and physics, is described. The genetic message is examined, as it is carried in the form of DNA through transcription and translation as well as the biosynthesis of macromolecules. The course is designed to follow chemistry (general and organic) and biology coursework to complete an understanding of life chemistry.

This advanced course explores the specific innate and acquired aspects of the immune system. Innate host defenses, which protect humans against disease and foreign contaminants, are examined. Cellular immune response interaction with viral infections, foreign cells, or defective host cells are covered as to how the humoral immune response produces antibodies against foreign antigen and how these immune responses are controlled. Through an understanding of the nature of antibodies, lymphokines and specific cellular reaction, the student discovers the power and limitation of the immune system. This course also includes a significant laboratory component focusing on the analysis of blood cells, enzyme-linked immunosorbent assays (ELISAs), blood typing, and rapid commercial test technologies.

This course covers topics in biology. It is an in-depth study of a selected specialized area of biology and the content varies by semester.

This course provides an overview of the fundamentals of Hazard Analysis Critical Control Points (HACCP) protocals. There is a discussion of HACCP in food processing, distribution and preparation environments.

Risk analysis is a three-fold process that includes risk assessment, risk management, and risk communication. The purpose of this training is to introduce the participant to the purpose and methods for identifying, managing and mitigating issues that present risks to the success of products or processes in the food industry. This module provides a foundation for continued study of risk analysis in future modules.

Root cause analysis is a method focused on determining the cause of problems or system failures and the underlying contributing factors. This method evaluates causes, inadequate safety measures, and failures, in addition to unnecessary system constraints or failures. RCA facilitates identification and targeting of corrective action and preventive action plans. Participants will explore fundamentals of RCA, how to apply it to actual case studies, and become familiar with the role of RCA in the food industry.

This training provides an introduction to applied statistical methods including techniques in statistical inference, confidence intervals, and hypothesis tests.

The COQ model is one of the most beneficial quality frameworks when employee performance is an integral part of the process. This training highlights the impact of employee performance on the cost of quality and the improvement in employee performance demonstrated after COQ monitoring in select case studies.

Overview of foundations of human nutrition, nutrients and the effects of the food manufacturing process on food nutrients. Elements of a FDA-compliant Nutrition Facts panel are described and evaluated. Methods of developing a nutrition label are discussed.

Learning Objective: Identify the 9 steps of problem identification and solving (respond, mitigate, assess, investigate, analyze, design, execute, review, adjust); Apply the 3 phases of root cause analysis to case study problems (investigation, analysis, decision); Evaluate the importance of root cause analysis in the food industry including when and where it is used across the farm to table continuum;Evaluate barriers through the use of barrier analysis in manufacturing and supply chain;Evaluate the impact of change on the production, manufacturing, or shipping system through the use of change analysis; Explore the use and application of a causal factor tree analysis in evaluating causes of failure; Identifying cause and effect relationships in simple and complex systems

The essential elements of an FDA-compliant food label are described and discussed. Examples of non-compliant labeling are presented and dissected. The student becomes familiar with the tools and aids available to delve into detailed regulatory requirements.

Risk analysis is a three-fold process that includes risk assessment, risk management, and risk communication. Building upon the introduction to risk analysis provided in an earlier module, this training provides information and tools for risk assessment, risk management, and risk communication within the food industry.

This training expands the student’s understanding of statistical calculations and the application of these techniques to statistical process control. Students explore statistical correlation and regression, analysis of variance, and chi-square tests. An overview of the statistics methods and tools used in process control includes case studies for participants to apply statistical methods to collecting and analyzing food manufacturing and testing data.

Overview of the Hazard Analysis Critical Control Point (HACCP) system, which is a process control where a hazard may occur in the food production process.

This course provides instruction in the seven principles of Hazard Analysis Critical Control Points (HACCP) protocals; how they relate to prerequisite programs; how to write HACCP Plans; and how to implement HACCP in food processing, distribution and preparation environments. Students will explore Cross Contamination, Introduction to Microbiology, Food Safety Management Skills, The Five Preliminary Steps, Conducting the Hazard Analysis, Identify the Critical Control Points, Critical Limits, Monitoring, Corrective Actions, Verification and Recordkeeping, and the HACCP Regulatory Processes. Through the course, participants will have written an actual HACCP plan for a product or process of their choice.

This course is designed to provide participants with detailed knowledge and understanding of the principles and protocols of the Safe Quality Foods (SQF) program and the SQF Code. The course provides a general overview of the core SQF requirements and a detailed overview of the SQF-2000 Code. The course will help students to develop an understanding of the need to improve food safety and quality and to develop a common understanding of the application of the requirements described in the SQF Codes. Students can develop a sound basis to enable effective implementation of quality systems to meet SQF Code requirements. Course Prerequisite: completion of a general HACCP course.

Prepare for thirty-party and external audits by running effective and complete internal audits of your food safety and quality programs. This one-day course provides a thorough overview of how to design a food processing plant internal audit program. It will address the design and operation of a full audit program for the facility, as well as fundamental audit techniques used by internal auditors. Participants develop an understanding of the fundamental principles of internal auditing and their role as the audit standard expert.

Webinar discussion of the most common food allegens in the United States.

This course presents how verification and validation are used for managing a HAACP-based Food Safety Management System.

This course presents the essential elements of food chemistry.

This course presents an overview of the foundations of human nutrition, nutrients, and the effects of the food manufacturing process on nutrients.

This course presents classic and contemporary topics in the field of food microbiology.

This foundation course presents an overview of quality assurance in the food production industry and discusses the major QA methodologies.

This course explores the methods for identifying, managing, and mitigating circumstances that present risks to the quality of the food product. Root Cause Analysis (RCA) is used to identify potential threats in the food production process.

This course provides practical basics to conduct an internal audit, including the presentation of audit findings and suggested corrective action. Case study review is used in this course to develop an audit plan.

This course develops technical writing skiils required to document critical components of quality management.

This course presents an introduction to the use of statistics in the food production environment.

Basic Good Manufacturing Practices are essential to all food manufacturing facilities. This class will provide participants with industry best practices with regard to Sanitation Standard Operating Practices (SSOP); Operational Sanitation; Employee Hygiene; Allergen Handling and other relevant practices. Designed to provide a basis for plant inspection and auditing programs, this class is designed for operational and quality employees alike.

This training will provide participants with basic “how to” information for conducting an internal audit, as well as the factors affecting audit outcomes and follow up actions. The session provides an increased understanding of effective facility audits, gives an overview of auditing to operational standards (including ISO 9000, ISO 22000, and GFSI), and outlines the auditing process and techniques. The training will provide an opportunity for individuals to plan a mock audit and includes use of audit case studies.

Risk analysis is a three-fold process that includes risk assessment, risk management, and risk communication. The purpose of this training is to introduce the participant to the purpose and methods for identifying, managing and mitigating issues that present risks to the success of products or processes in the food industry. This module provides a foundation for continued study of risk analysis in future modules.

This is an introductory course to nanobiotechnology, which is the use of existing elements of natural systems to develop new technologies. The concepts of how nano-structures are characterized are defined and a review is conducted of the applications of this new technology. The course includes a laboratory component in addition to lecture component.

This course provides an overview of basic science and technology through the lens of food and cooking. The student explores the importance of biology, physics, and chemistry in creating food flavor, texture, aroma, and consistency. Visiting chefs explain techniques used to create food products in the kitchen while the student engages in interactive, experiential learning activites to understand the related scientific principles. The student is also introduced to scientific methods used to evaluate food products.

Nanobiotechnology is a STEM field gaining significance as the next industrial revolution due to its diversely applied nature with career opportunities for high-paying jobs. This course aims at introduction of Nanobiotechnology, which is the use of very small natural (DNA and protein-based) and man-made structures to develop new and innovative technologies. The course allows the student to learn the unique concepts and applications of nanostructures in various fields of life spanning medicine, pharma, food, environment, biomedical devices, and many more. The course includes several cool hands-on activities to reinforce the concepts. Students work on a small class project that involves a small paper and a presentation. Limited to the Dual Enrollment student.

This course focuses on the role of biotechnology in Food and Ag industry. Probiotic yogurts, nutritionally enriched crops, drought and pest resistant plants, intelligent packaging, and processed food – all involve biotechnology processes. The student will learn the structure and function of DNA and its applications. The class will cover the many methods DNA can be altered to create genetically modified organisms (GMOs)/products. Students will discuss the use of GMOs in today’s society focusing on the pros and cons primarily in Ag-Food industry. This class also includes several labs for the student to review biotechnology applications as they create food products such as cheese and yogurt. The course also allows students to explore various ways biotechnology creates efficient and advanced Ag/food products. Limited to the Dual Enrollment Student.

The student is introduced to molecular concepts regarding DNA, genes, proteins, and chromosome mapping to describe the importance of biotechnology to help combat human diseases and disorders. The student examines links between diseases and genes, such as leukemia and cancer. Lastly, the student will use case studies and contemporary topics in biotechnology and genetic engineering to understand the significance of gene manipulation in technology development.

Healthcare is getting revolutionized due to new medical biotechnologies. These are rapidly changing healthcare practices. Novel methods for Diagnostics and Medical Imaging now allow detection of Cancer in very early stages, even before the symptoms appear. Biomedical devices such as Blood Glucose monitoring systems or insulin patches have helped millions. Prosthetics and other biomedical devices are being redefined with new looks and mind-boggling functionalities. Pharma companies are buzzing with development of new drugs, novel drug packaging, targeted drug delivery, and so on. Regenerative medicine and Tissue Engineering are making significant progress as well. This course introduces the student to cellular concepts, biotechnology basics, and their role in development of various medical biotechnologies. Limited to the Dual Enrollment Student.