Food and Health Care Packaging

This emphasis area includes design for shelf life, antimicrobial and smart packaging, migration and scalping, thermal processing.

Dr. Kay Cooksey, emphasis area coordinator
kcookse@clemson.edu

Emphasis Area Course Requirements
●Select Minor or Emphasis area as soon as possible
●A minimum of 15 credit hours required (additional emphasis area courses may be approved by emphasis area coordinator)

Food and Health Care Packaging Courses
(Catalog Year 2012/13)
Course Number/Course/Credits/Pregs and Coreqs

BIO E 302   Biomaterials  3(3,0) Preq: BIOE 201, CME 210, CH 201, or COI
BIO E 320   Biomechanics  3(3,0)  Preq: EM 201, MTCHSC 208
BIO E 401   Biomedical Design  3(1,6)  Preq: BIOE 302 or COI
BIOCH 305  Essential Elements of Biochemistry  3(3,0)  Preq: CH 201 or equiv & BIOL 103 or 110, or COI
BIOCH 306  Essential Elements of Biochemistry Laboratory  1(0,3)  Preq: BIOCH 305 (may also be taken as a Coreq)
BIOSC 222  Human Anatomy and Physiology I  4(3,2)  Preq: BIOL 103/105 or 110; CH 101 & 102, or 105 & 106
FDSC 214   Food Resources and Society  3(3,0)
FDSC 401   Food Chemistry I  4(3,3)  BIOCH 305 or COI
FDSC 402   Food Chemistry II  4(3,3)  BIOCH 305 or COI
FDSC 404   Food Preservation and Processing  3(3,0)  Physics and Organic Chemistry or Biochemistry
HLTH 240   Determinants of Health Behavior  3(3,0)  Health Science major, HLTH 202 or 298
HLTH 401   Health Consumerism  3(3,0)  Two-semester sequence in science or COI Language 202-316
MGT 201    Principles of Management  3(3,0)
MICRO 305 General Microbiology  4(3,3)  Introductory Biology, CH 101, 102
MICRO 407 Food and Dairy Microbiology  4(3,3)  BIOCH 305 or CH 201 or 223, MICRO 305
MKT 301    Principles of Marketing  3(3,0)  ECON 200 or 211 or 212; sophomore standing
NUTR 401   Fundamentals of Nutrition  3(3,0)  BIOCH 305, CH 223, or COI
Applicable CI  Creative Inquiry