This course covers what chemicals are typically found in foods including preservatives, colorants, flavorings, and additives. Students will be exposed to how these chemicals interact with human physiology with both beneficial and malevolent results. Concepts of genetically modified foods and the food processing industry will be discussed from a chemical and physiological perspective. A study of the activities of food scientists including the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product, as well as microbiological and chemical testing will be discussed. This course is not a General Education Science lab course.

This course covers the historical development of science from its primitive ancient discovery of metals, through alchemy, the initiation of chemistry as a succinct science and the beginnings of the study of biology. The course will progress through the ages with an emphasis on the major scientists and their contributions which markedly transformed belief structures and established the foundations of what we know today as "Science." This course is not a General Education Science lab course.

This travel seminar provides the opportunity for students to immerse themselves in the culture of a select country, while studying environmental and scientific impacts in that country. Students will have immersion activities that include tours and cultural events focused on environmental, geological and/or general scientific application in the select country. The course is designed to promote global awareness and enhance scientific understanding.