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.