Courses
FITC Course History
| Yr | Sem | # | Title | Cred | Enr | Instructor(s) | Location |
| 89 | Fall | FISH 261 | Introduction to Food Science and Nutrition | 3 | 5 | Lee, French, Himelbloom | Fairbanks |
| 90 | Fall | FISH 261 | Introduction to Food Science and Nutrition | 3 | 4 | Crapo, French, Himelbloom | Fairbanks |
| 91 | Fall | FISH 261 | Introduction to Food Science and Nutrition | 3 | 5 | French, Choudhury, Himelbloom | Fairbanks |
| 92 | Fall | FISH 261 | Introduction to Food Science and Nutrition | 3 | 5 | Crapo, Choudhury, Himelbloom | Fairbanks |
| FISH 662 | Seafood Composition and Analysis | 3 | 2 | Crapo, French, Choudhury, Himelbloom | Fairbanks | ||
| 93 | Spr | FSN 661 | Seafood Processing and Preservation | 3 | 3 | Choudhury, Crapo, Himelbloom | Kodiak |
| 93 | Fall | FISH 261 | Introduction to Food Science and Nutrition | 3 | 2 | Crapo, Choudhury, Himelbloom | Fairbanks |
| FSN 662 | Seafood Composition and Analysis | 3 | 3 | Crapo, French, Himelbloom | Kodiak | ||
| FSN 672 | Laboratory Methods in Food Science and Nutrition | 4 | 1 | Crapo, Himelbloom, Choudhury, French | Kodiak | ||
| 94 | Spr | FSN 663 | Statistical Quality Control & Sensory Evaluation | 3 | 2 | Crapo | Kodiak |
| FSN 698 | Graduate Research Project | 3 | 3 | Choudhury | Kodiak | ||
| 94 | Fall | FSN 662 | Seafood Composition and Analysis | 3 | 3 | Crapo, French, Himelbloom | Kodiak |
| FSN 672 | Laboratory Methods in Food Science and Nutrition | 4 | 3 | Crapo, Himelbloom, Choudhury, French | Kodiak | ||
| FSN 692 | Food Science and Nutrition Seminar | 1 | 4 | Choudhury | Kodiak | ||
| 95 | Spr | FSN 673 | Current Topics in Food Science and Nutrition | 3 | 2 | Choudhury, Himelbloom, Crapo | Kodiak |
| FSN 698 | Graduate Research Project | 6 | 1 | Choudhury | Kodiak | ||
| 95 | Fall | FSN 671 | Unit Operations in Food Processing | 4 | 3 | Choudhury | Kodiak |
| FSN 698 | Graduate Research Project | 5 | 1 | Choudhury | Kodiak | ||
| 96 | Spr | FSN 692 | Food Science and Nutrition Seminar | 1 | 1 | Himelbloom | Kodiak |
| 96 | Fall | FSN 697 | Thermal Processing, Packaging & Process Economics | 3 | 1 | Choudhury | Kodiak |
| 97 | Spr | FSN 662 | Seafood Composition and Analysis | 3 | 2 | Crapo, Himelbloom, Smiley | Kodiak |
| 97 | Fall | FSN 661 | Seafood Processing and Preservation | 3 | 3 | Choudhury, Crapo | Kodiak |
| 98 | Spr | FSN 698 | Graduate Research Project | 1 | 1 | Himelbloom | Kodiak |
| FSN 662 | Seafood Composition and Analysis | 3 | 2 | Crapo, Himelbloom, Smiley | Kodiak | ||
| 98 | Fall | FSN 672 | Laboratory Methods in Food Science and Nutrition | 4 | 3 | Crapo, Himelbloom, Choudhury | Kodiak |
| FSN 674 | Res. & Develop. Projects in Food Science & Nutrition | 4 | 1 | Crapo, Himelbloom | Kodiak | ||
| 99 | Spr | FSN 673 | Current Topics in Food Science and Nutrition | 3 | 1 | Crapo | Kodiak |
| FSN 663 | Statistical Quality Control & Sensory Evaluation | 3 | 1 | Crapo | Kodiak | ||
| 99 | Fall | FSN 692 | Food Science and Nutrition Seminar | 1 | 1 | Crapo | Kodiak |
| 02 | Spr | FSN 692 | Food Science and Nutrition Seminar | 1 | 1 | Himelbloom | Kodiak |
| 03 | Sum | FSN 611 | International Food Marketing Systems | 3 | 1 | Fong | Kodiak |
| FSN 612 | Economics of Food Markets | 3 | 1 | Fong | Kodiak | ||
| 03 | Fall | FSN 613 | Quantitative Food Marketing Research | 3 | 1 | Fong | Kodiak |
| FSN 614 | Food Marketing Management | 3 | 1 | Fong | Kodiak | ||
| FSN 297 | Introduction to Food Engineering | 4 | 1 | Subramaniam | Kodiak | ||
| FSN 673 | Current Topics in Food Science and Nutrition | 3 | 3 | Himelbloom, Oliveira, Subramaniam | Kodiak | ||
| FISH 615 | Fish Bioenergetics | 3 | 7 | Foy | Kodiak* | ||
| MSL 693 | Metabolic Physiology | 3 | 5 | Buck | Kodiak** | ||
| 04 | Spr | FSN 671 | Unit Operations in Food Processing | 4 | 1 | Subramaniam | Kodiak |
| FSN 662 | Seafood Composition and Analysis | 3 | 4 | Oliveira, Himelbloom, Crapo | Kodiak** | ||
| 04 | Sum | FSN 460 | Food Science and Technology Internship | 4 | 1 | Oliveira | Kodiak |
| 04 | Fall | FSN 672 | Laboratory Methods in Food Science and Nutrition | 4 | 3 | Himelbloom, Crapo, Subramanian, Oliveira | Kodiak |
| FSN 663 | Statistical Quality Control and Sensory Evaluation | 3 | 3 | Crapo and Oliveira | Kodiak | ||
| FSN 693 | Flavor Chemistry | 2 | 3 | Oliveira | Kodiak | ||
| INDS 497 | Intro. to Food Sci. and Technology - Independent study | 3 | 1 | Oliveira | Kodiak | ||
| 05 | Spr | FSN 673 | Current Topics in Food Science and Nutrition | 3 | Himelbloom, Crapo and Oliveira | Kodiak** | |
| FSN 694 | Lipid Chemistry | 2 | Oliveira | Kodiak | |||
| FISH 615 | Fish Bioenergetics | 3 | Foy | Kodiak* | |||
| FSN 661 | Seafood Processing and Preservation | 3 | Crapo, Himelbloom and Subramanian | Kodiak | |||
| MSL 693 | Metabolic Physiology | 3 | Buck | Kodiak*** | |||
| FSN 493 | Food Eng. Principles and Physical Properties of Foods | 3 | Subramanian | ||||
| 06 | Fall | FSN 662 | Seafood Composition and Analysis | 3 | 2 | Himelbloom, Crapo and Oliveira | Kodiak** |
| 08 | Spr | FSN 662 | Seafood Composition and Analysis | 3 | 1 | Himelbloom, Crapo and Oliveira | Kodiak** |
| FSN 672 | Laboratory Methods in Food Science and Nutrition | 3 | 1 | Himelbloom, Smiley, Crapo, Oliveira, Balaban | Kodiak |
* distance delivery to Juneau
** distance delivered to Fairbanks
*** distance delivered to Fairbanks, Juneau and Anchorage