FSTE-FOOD SCIENCE & TECHNOLOGY (FSTE)
FSTE 1120. ACES in the Hole Foods I
4 Credits (4)
Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products Restricted to Las Cruces campus only. Students enrolled in this class must possess A Food Handler Card
Learning Outcomes
- Apply basic scientific principles, procedures, techniques and standards in the production of food products.
- Apply principles of sanitation and safety to the production of food products.
- Assist in the development and evaluation of new and/or existing food products made for human consumption.
- Prepare a resume and portfolio
FSTE 2110G. Food Science I
4 Credits (3+2P)
The scientific study of the principles involved in the preparation and evaluation of foods. May be repeated up to 4 credits.
Learning Outcomes
- Explain basic scientific principles involved in the preparation of high quality food products.
- Utilize scientific inquiry in the experimental investigation of factors influencing the chemical, physical and sensory properties of food products.
- Apply basic scientific principles, procedures, techniques and standards in the preparation of all types of high quality food products.
- Use basic methods of quantitative analysis to critically evaluate quality characteristics of food.
- Use sensory science techniques and terminology to critically evaluate acceptability and quality characteristics of food.
- Describe high quality characteristics of a variety of food products using appropriate terminology.
- Apply principles of sanitation and safety to food preparation.
FSTE 2120. ACES in the Hole Foods II
4 Credits (8P)
Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products. Student must also have a Food Handler Card to enroll in this course.
Prerequisite(s): FSTE 1120.
Learning Outcomes
- Apply basic scientific principles, procedures, techniques and standards in the production of food products.
- Apply principles of sanitation and safety to the production of food products.
- Assist in the development and evaluation of new and/or existing food products made for human consumption.
- Prepare a resume and portfolio
FSTE 2130G. Survey of Food and Agricultural Issues
3 Credits (3)
Survey of food and agricultural issues, including: geography of food production and consumption; human-agricultural-natural resource relations; agriculture in the United States and abroad; modern agribusiness; food safety; food, agriculture, and natural resources policy; ethical questions; role and impact of technology. Crosslisted with AEEC 2130G.
Learning Outcomes
- Understand of global agriculture including production techniques used in various geographical regions, consumption trends, and political and social constraints.
- Synthesis information about agricultural issues and make informed arguments
- Articulately discuss modern issues in agriculture
- Write coherent arguments relative to personal beliefs regarding agricultural issues
FSTE 2996. Special Topics
1-4 Credits
Specific topics and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.
Learning Outcomes
- Varies