Environmental Elective Courses
Department of Environmental Technology Management
CLS 139 | Introduction to Environmental Technology Management | (3-0-3) |
---|
This course introduces the basic concepts of technology management and project management. Topics to be covered will include: principles of management, analysis of management functions, basic managerial functions and tools as applied to technology management, key factors determining successful management of technology, the decision making process, the tools of productivity.
Prerequisite: ELU 106
CLS 221 | Social Perspective on Environmental Issues | (3-0-3) |
---|
This is an interdisciplinary course involving a number of social and behavioral sciences. It is designed to help students learn that environmental problems are fundamentally social problems and that environmental concerns and priorities of people differ with culture; the perception of a problem and the means for its resolution involves the interplay between social, economic, and biophysical concepts.
Prerequisite: ELU 106
ETM 202 | Introduction to Quantitative Environmental Analysis | 3 Credits |
---|
In this course the student will learn about environmental data, their types and sources. Various elementry methods for displaying and summarizing their contants. They will be exposed to basics of data analysis and quality control.
Prerequisite: CLS 107 and CLS 109
ETM 210 | Environmental Management Systems | 3 credits |
---|
This course provides an overview of the environmental management systems, environmental regulatory agencies and environmental safety and health profession. ISO 14001 certification. Students will develop an understanding of the tasks and duties performed by environmental specialists who manage environmental problem solving for industry, regulatory and municipal agencies, and consulting firms specializing in environmental work.
Prerequisite: CLS 104, CLS 108 and ETM 202
ETM 319 | Environmental Data Management | 3 credits |
---|
This course exposes students to a set of techniques and concepts in environmental data management. Topics will be covered will include: environmental data resource management, file processing vs. database, data support management, conceptual data modeling for environmental applications, introduction to database languages, rational database model, integrity and security issues in data management.
Prerequisite: CLS-139 and ISC-101
ETM 332 | Environmental Risk Assessment | 3 credits |
---|
In this course, contemporary statistical methods for assessing risk, including dose-response models, survival analysis, relative risk analysis will be studied. The course emphasizes decision making and problem solving methodology with case studies to illustrate the methods.
Prerequisites: ETM 210
ETM 432 | Environmental Statistics | 3 credits |
---|
In this course topic covered include statistical techniques applied to environmental problems. Sampling frequency and analysis. Design of experiments. Analysis of environmental data.
Prerequisites: ETM 202
Department of Family Sciences
FSC 110 | Introduction to Human Nutrition and Food Science | (3-0-3) |
---|
This course will introduce the macro and micro nutrients in the diet, food sources of nutrients and their fate in the human body. Nutrition related health problems, socioeconomic factors affecting dietary habits, basics of good nutrition and healthy life style will be discussed. The role of nutritionists and food scientist and technologist in health institutions, the food industry and foodservice.
Prerequisite: ELU 106
FSC 211 | Food Chemistry | (3 credits) |
---|
This course will cover the chemistry of food constituents such as water, lipids, proteins, carbohydrates, enzymes, minerals, vitamins, polyphenols, anti-nutritional factors, coloring and flavoring compounds. Other topics include enzyme structure and functions, co-factors and inhibitors in enzyme catalysis, chemistry of enzymatic and non-enzymatic browning reactions in foods. Chemistry of fat globules, colloidal and food emulsions, and oxidative and hydrolytic rancidity of fats will also be covered.
Prerequisite: CLS-108 and FSC-200
FSC 323 | Community Nutrition | (3 credits) |
---|
Overview of the role of nutrition in t and the role health of the community. Steps required for program planning, implementation and evaluation. Programs for the entire community (food safety and quality assurance, food fortification, nutrition in primary health), community subgroups (pregnant, infants, children adolescent, elderly) and disease prevention (CHD, Diabetes, Cancer)
Prerequisite: FSC-313
FSC 330 | Principles of Food Processing | (3 credits) |
---|
Overview of basic principles of food preservation. Aseptic preservation. Aseptic preservation. Use of low temperature, thermal processing and dehydration in food preservation. Accelerated freeze-drying technique. Chemical additives. Irradiation preservation of foods. Intermediate moisture foods. Newer methods of food processing: hydrostatic pressure technology, high voltage electric pulse technique, and microwave processing.
Prerequisites: FSC 211
FSC 456 | Food Service Management | (2 credits) |
---|
This course covers the trends in food service and segmentation of the food industry. The system concept approach to food service organization; quality assurance and total quality management. Management of food service organizations. Food safety and sanitation regulations. Menus; planning, presentation, structure and pricing. Production; procurement, quantity food production flow and quality control.
Prerequisites: NONE
FSC 457 | Food Regulations | (1 credit) |
---|
This course covers the international food regulations. GCC food regulations. Food regulations in Kuwait.
Prerequisite: Departmental Approval and an accumulated total number of 70 credit hours.