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North Shore Community College
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Food Science & Safety (FSD)
Program Course Descriptions

CHE101 Introductory Chemistry 1
Pre: Communications Proficiency and CEAR >= 49 or MAT101 or 091 w/'C' or better or successful completion of Math Module 8
A survey of basic principles of inorganic chemistry designed for students with little or no previous preparation in chemistry. Topics include: atomic and molecular structure, bonding, chemical reactions, stoichiometry, solutions, acids and bases, pH, and nuclear chemistry. Laboratory work reinforces lecture concepts and deals primarily with introductory laboratory techniques. Fulfills open, liberal arts, and with CHE102 laboratory science sequence electives. (3 hours of lecture, 3 hours of lab per week)
or  CHE103 General Chemistry 1
Pre: Communications Proficiency and MAT092 w/'C' or better or successful completion of MM12
This is a descriptive and quantitative general chemistry course designed for science and engineering majors. Topics include: introduction to measurement/significant figures/dimensional analysis/classification of matter, atomic structure/naming ionic and covalent compounds/nuclear processes, stoichiometry including molarity and balancing chemical equations, ionic equations including precipitation, acid-base, and oxidation-reduction reactions, gas laws, thermochemistry, quantum theory/electronic configurations/periodicity, chemical bonding/Lewis structures/resonance/valence bond/hybridization and molecular orbital theory (introductory), molecular geometry (VSEPR)/electronegativity, and other topics as needed. Laboratory work reinforces lecture concepts, and is intended to give students hands-on experience that will help them understand, appreciate, and apply chemical concepts. Fulfills open, liberal arts, and with CHE104, laboratory science sequence electives. (3 hours of lecture, 3 hours of lab per week)
DTC102 Nutrition for Healthy Living
Pre: Communications Proficiency
This evidence based nutrition course introduces the nutritional needs of the healthy human body. The course is designed to provide an understanding of the nutrients essential for energy, growth and maintenance. Discussion will be promoted to develop conclusions concerning food additives, and the validity and reliability of nutrition information. Students will learn the facts necessary to plan well-balanced meals and analyze diets using different methodoligies.
or  IDS106 Understanding Nutrition
Pre: Communications Proficiency
This course presents an overview of human nutrition by exploring nutrients and how they function in the body. In addition, students will learn tools for planning adequate diets for individuals and groups. The role of foods and nutrients in health and disease is discussed throughout the course, underlining the use of research to validate nutrition claims. Prior course work in biology and/or chemistry is helpful, but not required. Fulfills open, liberal arts, social science and science elective. (3 hours of lecture per week)
CMP101 Composition 1
Pre: Placement exam score
Emphasis is on developing skills of writing, reading, analytical thinking, and research. Students are introduced to thought provoking ideas in readings from a variety of disciplines and learn to organize material, analyze ideas, and produce clear writing. Fulfills open and liberal arts electives.
FSN104 Technology of Food Processing
This course is designed to give students studying food science and nutrition an overview of methods currently used in food processing. Procedures, product development, quality assurance, packaging and labeling will be covered. Students will develop and process a canned (thermally processed), frozen, and freeze dried product. This course is approved for the USDA Food Technology Training Program.
MAT143-XXX Mathematics Elective(s) at MAT143 level or above
Pre:Communications and Mathematics Proficiency and CEAR 54 or above, or SATM 510 or above, or Math Module 8 or above, or MAT 110 with C or better or MAT002 with a C or better.
This course is an introduction to descriptive and inferential statistics and the basic laws of probability as used in business, social science, or education. Topics examined are: frequency distributions, measures of central tendency, measures of dispersion, normal distributions, confidence intervals, sampling, introduction to hypothesis testing, correlation, and linear regression. Other topics such as chi-square distribution and F-distribution will be covered as time permits. The course emphasizes the practical understanding and use of concepts and procedures essential to statistical analysis (statistical software may be used at the instructor's discretion for solving applied problems). Fulfills open, liberal arts and mathematics electives.
CHE102 Introductory Chemistry 2
Pre: CHE101 or CHE103 or CHE114 with 'C' or better
A continuation of Introductory Chemistry 1. This course is a survey of organic and biological chemistry. Topics include: structure, nomenclature and reactions characteristic of various classes of organic compounds as they relate to the study of carbohydrates, lipids, proteins, and nucleic acids. Laboratory work reinforces lecture concepts. Fulfills open, liberal arts, and with CHE101 laboratory science sequence electives. (3 hours of lecture, 3 hours of lab per week)
CMP150 Composition 2: Technical Writing
Pre: CMP101 or CMP101H with a 'C' or permission of instructor
An intermediate to advanced technical and researched writing course focusing on the types of writing frequently done in industry, science, and government, which stresses clear, concise wording and logical organization. Students write mechanical descriptions, letters, abstracts, reports, proposals, and instructions. Class time is divided between lecture/discussion on the writing process and writing workshop activities.
CPS100 Information Technology and Its Applications
Pre: Communications and Mathematics Proficiencies
This course provides an introduction to the technical and social aspect of IT. Topics include computer hardware, software, telecommunications concepts, Web applications, Internet services, ethical issues, data security, and privacy. IT applications in areas such as business, education, and the arts will be examined. Course projects using operating system, word processing, spreadsheet, and presentation software will be integrated throughout the course. CPS100 may be fulfilled by a challenge exam and successfully completing a 3-credit liberal arts course. Credits are not awarded for passing the challeng exam. (3 lecture hours per week). Fulfills open and liberal arts elective.
FSN106 Introductory Dairy Science
Pre: CHE101 or CHE114 or CHE103
A course designed to insure the quality of milk and dairy products. Laboratory testing and pilot plant production of dairy products will be performed with lectures reinforcing the laboratory exercises. The student will be eligible to take the Babcock test administered by the director of Mass. Agricultural Experiment Station. Successful completion of this exam certifies the student to test milk and cream for butterfat content in Massachusetts. This course is approved for the U.S.D.A. Food Technology Training Program. (2 hours of lecture, 2 hours of lab per week)
BIO214 Microbiology
BTN201 Basic Laboratory Applications
Pre: Com Prof and MAT091 w/'C' or better or successful completion of MM08
Co: BIO105 or CHE101 or CHE103
A course for students pursuing a technical career requiring basic laboratory skills. A hands-on approach to instrumentation use, care and maintenance is provided. Topics of study include evaluation and preparation of solutions, viscosity and pH measurements, spectroscopy, protein determination, and separation techniques such as filtration, centrifugation, chromatography, and electrophoresis. Documentation and quality assurance are stressed. (2 lecture hours and 4 lab hours per week)
CFS114 Food Safety and Sanitation
Pre: Communications and Mathematics Proficiencies
This course is designed to expose students to areas of importance in food safety and sanitation. Material covered will help the students in solving individual problems concerning sanitation and public health. The students will be prepared for the ServSafe certification exam given by the Educational Foundation of the National Restaurant Association. This course is approved for the USDA Food Technology Training Program.
FT-ELECTIVE Food Technology Directed Elective
FSN124 HACCP-Estab. Hazard Analysis Critical Control Pt Prog.
Pre: Communications Proficiency
HACCP is a preventative system for assuring the safe production of food products. Students will apply the system in the design of flowcharts, identification of critical control points, observation of employees, measuring times and temperatures, and correcting problems before food can become contaminated. This course is approved for the USDA Food Technology Training.
FSN202 Food Chemistry
Pre: CHE102 or CHE104
This course studies the major food constituents including water, proteins, lipids, carbohydrates, minerals (ash). The lecture portion of the course integrates the importance of organic and biochemistry in food. In the laboratory section, students will learn current methods in food analysis and perform the tests on various food products. As a final project, an unknown food product will be given and students will perform a complete proximate analysis on it. This course is approved for the USDA Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
FSN208 Microbiology of Foods
Pre: FSN206 or BIO110
Primarily a laboratory course designed to train students in the proper utilization of material and equipment, along with the manipulative skills associated with the operation of a microbiological laboratory. Emphasis is placed on the quality control and principles of quantitative operations as applied to food and water, along with the proper sanitary inspection procedures. The isolation and identification of micro-organisms by cultural, biochemical and serological techniques are involved. This course is approved for the U.S.D.A. Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
FSN210 Brewing Science and Other Fermentations
The course is designed to allow students to learn technology in the areas of fermentation, confections, sugar concentrates, emulsions, freezing, dehydration, and curing. The application of this technology will be performed in food processing operations conducted in the pilot plant. The areas of product development, quality assurance, and sanitation (good manufacturing practices) will be stressed. The skills necessary to monitor various process from initiation to completion will also be stressed. This course is approved for the U.S.D.A. Food Technology Program. (2 hours of lecture, 2 hours of lab per week)
LA-ELECTIVE Liberal Arts Elective(s)
North Shore Community College reserves the right to make changes in courses, program requirements, policies, and regulations as circumstances dictate. There is no guarantee that any listed course will be offered in any given semester.
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