Summer and Distance Education Courses Offered

Undergraduate

(To register: http://www.registrar.clemson.edu/)

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FDSC 214 Food Resources and Society 3(3,0) Introduces the basics of food science (food chemistry, food microbiology, and food processing principles) and relates how advances in food science have paralleled societal advances and created social controversy. [Approved for Science and Technology in Society General Education credit]
Instructor is Dr. Paul Dawson
Offered Summer Session I, Online
Course Syllabus (PDF)

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NUTR 203 Principles of Human Nutrition 3(3,0) Study of nutrient functions and requirements, food choices, dietary adequacy, and role of nutrition in physical fitness. Deals with social and scientific issues; health care policy; evaluation and interpretation of nutrition sources from government, private, academic, and the health care sectors. Credit toward a degree will be given for only one of NUTR 203, 205, 451. [Approved for Science and Technology in Society General Education credit]
Instructor is Dr. Marge Condrasky
Offered Summer Session II, Online
Course Syllabus (PDF)

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NUTR 205 Nutrition for Nursing Professionals 3(3,0) Investigation of targeted general and clinical nutrition topics, including principles of nutrition, life-cycle nutrition, relationship of diet to health and disease, and the role of nursing professionals and nutrition. Credit toward a degree will be given for only one of NUTR 203, 205, 451. Preq: Nursing major, BIOSC 222. Coreq: BIOSC 223.
Instructor is Ms. Rita Haliena
Offered Summer Session I, Online
Course Syllabus (PDF)

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NUTR 210 Nutrition and Physical Activity 3(3,0) Topics include role of carbohydrates, fats, and proteins on energy utilization during exercise; altering body composition and improving fitness with diet and physical activity; importance of fluid intake on performance; effectiveness of dietary supplements and ergogenic aids; and choosing a diet appropriate for individual physical activity levels. Preq: BIOL 120 and 121, 122, 123, or 124; or equivalent. [Approved for Science and Technology in Society General Education credit]. 
Instructor is Dr. Vivian Haley-Zitlin
Offered Summer Session I, Online
Course Syllabus (PDF)

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NUTR 455/655 Nutrition and Metabolism 3(3,0) Concepts of metabolism fundamental to understanding normal and therapeutic nutrition are examined. Bioenergetics as well as metabolism of carbohydrates, lipids, amino acids, vitamins, and minerals as they relate to nutrition are discussed. Preq: NUTR 451 and BIOCH 305 or 423 or 406 or consent of instructor.
Instructor is Dr. Elliott Jesch
Offered Summer Session 1, Online

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PKGSC 102 (Non-Majors) Introduction to Packaging Science 2(2,0)  Considers functions of a package; materials, processes, and technology used in package development; and the relationship of packaging to the corporation, consumer, and society as a whole. Preq: PKGSC 101 or consent of instructor.
Instructor is Dr. Heather Batt
Offered Summer Session I (2 sessions), Online

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PKGSC 220 Package Drawing / CAD 2(2,6) Overview of practices specific to packaging design. Introduces drawing fundamentals and computer software as a means of technical drafting and creative expression. Focuses on perception, 2-D rendering, 3-D rendering, and graphic design programs.
Instructor is Dr. Andrew Hurley
Offered Long Summer Session (May18 - August 10)

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PKGSC 320 Package Design Fundamentals 3(3,0) Study of specific package design concepts. Students understand how the design affects manufacturing processes, costs, and protective functions; begin skill development using hand-drawing and model packages; then move to software-based design and real packages. Preq: CTE 180, PKGSC 204, 206.
Instructor is Dr. Andrew Hurley
Offered Summer Session II

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PKGSC 368 Packaging and Society 3(3,0)  Study of the role of packaging in society as it specifically relates to the responsibilities of the packaging scientist in protecting people and the environment. Includes study of packaging and environmental regulations and guidelines currently in place to achieve these goals. Ability to make informed decisions and ethical judgments is an encompassing goal.
Instructor is Dr. Heather Batt
Offered Minimester A (May 18 - June 6) and Minimester B (June 5 - June 25), Online
 

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PKGSC 430/630  Converting for Flexible Packaging 3(1,6) Study of materials, methods, processes, and equipment used in converting web materials for flexible packaging. Laboratory provides hands on experience preparing and operating pilot-scale converting equipment. Preq: PKGSC 204, 206; or consent of instructor.
Instructor is Dr. Duncan Darby
Offered Summer Session 1

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PKGSC 422-400 Selected topics in Packaging Science - 3D Solid Design 3(3,0) Comprehensive study of selected topics in packaging science not covered in detail or contained in other courses. Contemporary developments in each area are stressed. May be repeated for a maximum of 15 credits, but only if different topics are covered. Preq: Consent of instructor.
Instructor is Dr. Andrew Hurley
Offered Long Summer Session
(May 16 - August 6), Online

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PKGSC 422-401 Selected topics in Packaging Science - 2D Packaging 3(3,0) Comprehensive study of selected topics in packaging science not covered in detail or contained in other courses. Contemporary developments in each area are stressed. May be repeated for a maximum of 15 credits, but only if different topics are covered. Preq: Consent of instructor.
Instructor is Dr. Andrew Hurley
Offered Long Summer Session (May 16 - August 6), Online

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PKGSC 422-700 Selected Topics in Packaging Science - Distribution & Logistical Management 3(3,3) Topic - Introduction to Logistics. Identifies the technical application of logistics as related to the transportaion of food and durable goods to the end users. Includes industry standards of practice related to all industry members involving the handling, storage, safety, and regulations that are involved in the transportation of food and durable goods. Includes as an introduction to trade and professional organizations such as  NMFC, USDA, FSIS, ISTA, etc.
Instructor is Dr. Robert Cooksey
Offered Minimester A (May 16 - June 4)

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PKGSC 440/640 Packaging for Distribution 3(3,0) Packages are exposed to various shipping methods and numerous hazards during distribution. To ensure adequate product protection, packaging professionals need to understand the fundamental principles of distribution packaging design. Topics include ASTM and ISTA packaging test methods, packaging design guidelines for distribution, terminology, transport modes, distribution hazards, and protective packaging materials. Preq: PKGSC 454 or consent of instructor.
Instructors are Mr. Greg Batt and Mr. Kyle Dunno
Offered Summer Session II, Online

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PKGSC 499 Creative Inquiry—Packaging Science (3,0) In consultation with and under the direction of a faculty member, students pursue scholarly activities individually or in teams. These creative inquiry projects may be interdisciplinary. Arrangements with mentors must be established prior to registration. May be repeated for a maximum of eight credits. To be taken Pass/Fail only.
Instructor is Dr. Robert Cooksey
Offered Minimester A (May 16 - June 4

To register: http://www.registrar.clemson.edu/

Graduate

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FDSC 810 Chemical and Biochemical Aspects of Foods 4(4,0) Chemical, biochemical and functional properties of food components and their interactions in food emulsions, foams, colloids, and gel and solution states; the influences of processing on isolation, utilization and production of the constituents using techniques based on constituent properties. Preq: BIOCH 623 and FD SC 401 or consent of instructor. 
Instructor is Dr. Paul Dawson
Offered Summer Session I, Online
Course Syllabus (PDF)


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FDSC 811 Physical and Thermophysical Properties of Foods 3(3,0) Principles involved in relating physical and thermophysical properties to food quality. Includes standard methods and instruments to determine texture and the relationship of physical properties to \sensory evaluation; interrelationships of chemical structure and physical properties in food processing operations. Preq: FD SC 810 r consent of instructor.
Instructor is Dr. Paul Dawson
Offered Summer Session II, Online

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PKGSC 822-400 Selected Topics - Solidworks 3(3,0) Selected topics in packaging science not covered in detail or contained in other courses. May be repeated for credit. Preq: Consent of instructor.
Instructor is Dr. Andrew Hurley
Offered Long Summer Session (May 16 - August 6), Online


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PKGSC 822-401 Selected Topics - ArtiosCAD  3(3,0) Selected topics in packaging science not covered in detail or contained in other courses. May be repeated for credit. Preq: Consent of instructor.
Instructor is Dr. Andrew Hurley
Offered Long Summer Session
(May 16 - August 6), Online


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PKGSC 822/700 Selected Topics in Packaging Science - Distribution & Logistical Management 3(3,3) Topic - Introduction to Logistics. Identifies the technical application of logistics as related to the transportaion of food and durable goods to the end users. Includes industry standards of practice related to all industry members involving the handling, storage, safety, and regulations that are involved in the transportation of food and durable goods. Includes as an introduction to trade and professional organizations such as  NMFC, USDA, FSIS, ISTA, etc.
Instructor is Dr. Robert Cooksey
Offered Minimester A (May 16 - June 4)

To register: http://www.registrar.clemson.edu/

Study Abroad

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FDSC 420 (IS210) in Spain: Cultural Exploration of Spanish Foods (6 total credits)
This course will introduce students to the foods of Navarro, known as Basque food, by explaining the concept of "from farm to table". Excursions from Pamplona to local olive groves, food markets, production and processing companies, wineries, and local restaurants will demonstrate how the Spanish people manage, protect, and market their agricultural products to consumers around the world. Instructor is Dr. Aubrey Coffee.
Offered Summer Session I
More information:
http://www.clemson.edu/cafls/departments/fnps/study_abroad/spain_study_abroad.html

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FDSC 421/821 (IS210) in Brussels: Nutrition, Diet, and Health - An International Perspective (6 total credits)
Taught by Dr. Katherine Cason, this course introduces you to the foods and flavors of Belgium and the role of nutrition in the Belgian diet. Students will explore concepts of nutrition and health-related practices, and the history, culture, and cuisine of Belgium. The course includes activities and visits to regional locations throughout Belgium and sampling of the various cuisines of the country.
Offered Summer Session II
More information:
http://www.clemson.edu/cafls/departments/fnps/study_abroad/belgium_study_abroad.html