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FSN
460-K
(3
-
6
Credits)
As
Demand
Warrants
Food
Science
and
Technology
Internship
(1+0+3)
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.
FSN
611-K
(3
Credits)
As
Demand
Warrants
International
Food
Marketing
Systems
(3+0)
A
holistic
approach
to
examining
the
seafood
marketing
system
from
a
global
perspective.
(Prerequisites:
Senior
or
graduate
standing;
or
permission
of
instructor.)
FSN
612-K
(3
Credits)
As
Demand
Warrants
Economics
of
Seafood
Markets
(3+0)
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.)
FSN
613-K
(3
Credits)
As
Demand
Warrants
Quantitative
Marketing
Research
and
Food
System
Modeling
(3+0)
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.)
FSN
614-K
(3
Credits)
As
Demand
Warrants
Food
Marketing
Management
(3+0)
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.)
FSN
661-K
(3
Credits)
Spring
Seafood
Processing
and
Preservation
(3+0)(Cross-listed
with
FISH
661-F)
FSN
662-K
(3
Credits)
Fall
Seafood
Composition
and
Analysis
(3+0)(Cross-listed
with
FISH
662)
FSN
663-K
(3
Credits)
Alternate
Years
Statistical
Quality
Control
and
Sensory
Evaluation
(3+0)
FSN
671-K
(4
Credits)
Alternate
Years
Unit
Operations
in
Food
Processing
(3+3)
FSN
672-K
(4
Credits)
Alternate
Years
Laboratory
Methods
in
Food
Science
and
Nutrition
(2+6)
FSN
673-K
(3
Credits)
Alternate
Years
Current
Topics
in
Food
Science
and
Nutrition
(3+0)
FSN
674-K
(4
Credits)
Alternate
Years
Research
and
Development
Projects
in
Food
Science
and
Nutrition
(2+6)
FSN
692-K
(1
Credit)
As
Demand
Warrants
Food
Science
and
Nutrition
Seminar
(1+0)
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