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Last updated 6/28/99



Courses: Food Science and Human Nutrition
Food Science and Human Nutrition (FSHN)

College of Tropical Agriculture and Human Resources 

FSHN 181 The Chemical Nature of Food (3) Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage. Repeatable once.

FSHN 181L Food Preparation Lab (1) (1 3-hr Lab) Experiments in foods emphasizing ingredient function and standard preparation methods for food groups. Co-requisite: 181.

FSHN 185 The Science of Human Nutrition (3) Integration of natural science concepts basic to the study of human nutrition. Emphasis on nutrient requirements of healthy individuals, food sources, functions of nutrients. NS1

FSHN 250 Human Needs and Environmental Resources (3) (2 Lec, 1 3-hr Lab) Issues related to human needs and resource sustainability; their impact on environmental concerns and quality of life are explored from the perspective of modern agriculture and human resources.

FSHN 281 Advanced Foods (3) (2 Lec, 1 3-hr Lab) Effects of processing and preparation techniques on nutrient content. Standards of food quality; utilization of organoleptic, physical, and chemical measurements. Pre: 181, CHEM 152, and the equivalent of two years of high school algebra.

FSHN 312 Quantity Food Production (3) (2 Lec, 1 3-hr Lab) Principles of food and beverage management applied to quantity food production operations, consideration of system component including marketing, menu planning, logistical support, production, and control. Repeatable once. Pre: 181 or TIM 184, or consent. (Cross-listed as TIM 312)

FSHN 320 Food Sanitation (3) Principles of food sanitation; foodborne illnesses; hazard analysis critical control points (HACCP) program; federal and state sanitation regulations; inspection; case studies. Pre: 181, TIM 184, or consent. Spring only.

FSHN 370 Lifespan Nutrition (V) Nutritional requirements and food needs during infancy, early childhood and adolescence, and aging. One credit provided for each age group module. One to three credits. Pre: 185, ZOOL 141, ZOOL 141L, ZOOL 142 (or concurrent), ZOOL 142L (or concurrent); or consent.

FSHN 401 Food Processing I (4) (3 Lec, 1 3-hr Lab) Principles and applications of food dehydration, thermal processing, low temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, plant sanitation, water and waste management. Pre: CHEM 162, CHEM 162L, PHYS 151, PHYS 151L, MICR 130, and MICR 140; or consent.

FSHN 403 Microbiology of Foods (3) Microorganisms encountered in foods; types of food spoilage; microbial hazards in food; methods of food preservation. Pre: MICR 130. (Alt. years)

FSHN 410 Food Service Systems Management (3) Current types of food service systems, components of these systems, and managerial methods applied to produce effective systems. Systems approach to food service management, planning, and decision-making; human resources management; and controlling functions. Pre: 312 or TIM 312, and MGT 301 or TIM 363; or consent. (Cross-listed as TIM 410)

FSHN 411 Food Engineering (3) (2 Lec, 1 3-hr Lab) Principles and application of thermodynamics, electricity, fluid mechanics, heat transfer, psychrometry, and material and energy balances of food processing and preservation. Pre: PHYS 100. (Cross-listed as BE 411) (Alt. years: spring)

FSHN 430 Food Chemistry (3) Chemical properties of food constituents discussed in relation to their effect on processing, nutrition, and spoilage. Pre: CHEM 171, CHEM 171L, CHEM 272, and CHEM 272L. (Alt. years: fall only)

FSHN 430L Food Chemistry Lab (1) (1 3-hr Lab) Application of different chemical methods in the study of food constituents-proteins, lipids, carbohydrates, pigments, enzymes, etc. Pre: 430 (or concurrent). (Alt. years: fall only)

FSHN 440 Food Safety (3) Discussion of potential microbiological, parasitic, chemical, and natural food hazards; food laws and standards; and related aspects of consumer protection. Pre: biology. (Alt. years: spring only)

FSHN 445 Food Quality Control (3) Fundamental principles of quality control in the food industry: measurement of quality parameters, utilization and integration of the individual test procedures into grades and standards of quality, sampling, and reporting results.

FSHN 451 Community Nutrition (3) (2 Lec, 1 3-hr Lab) Concepts and methods of nutrition program planning; analysis of nutritional problems of local, national, and international communities. Pre: 370, and AREC 310 or FAMR 380; or consent.

FSHN 452 Concepts in Nutrition Education (3) (2 Lec, 1 2-hr Discussion) Concepts, methods, and materials used in nutrition education of community, clinical, and school populations. Strategies used to educate groups or individuals. Repeatable once. Pre: 451 or consent.

FSHN 467 Medical Nutrition Therapy I (V) Development of dietary, anthropometric and clinical lab assessment skills measuring nutritional status. Understanding pathophysiology of disease processes, medical terminology and nutritional intervention, utilizing case studies. Repeatable once. Pre: 486 or consent.

FSHN 468 Medical Nutrition Therapy II (3) Understanding of the pathophysiology of disease processes and nutritional intervention, using medical terminology and case studies. Repeatable once. Pre: 467 or consent.

FSHN 469 Nutrition Counseling Skills (1) Theory and practice in nutritional counseling. Pre: 452 (or concurrent) and 467 (or concurrent), or consent.

FSHN 475 Human Nutrition for Health Professionals (3) Basic principles and practices; includes sources and functions of nutrients, nutritional needs and habits. Intended for students in pre-nursing and nursing, and graduate students in health professions. Pre: two semesters of chemistry, and one semester of biology or zoology; or consent.

FSHN 476 Cultural Aspects of Food Habits (3) Study of eating from behavioral perspectives. Implications for health practitioners and health education. Pre: two semesters of anthropology, sociology, or psychology; and junior and senior standing. (Alt. years: spring)

FSHN 477 Food Analysis (2) Principles of sample preparation and chemical and physical analysis of food components using current methodology. Pre: 430, CHEM 162, CHEM 253, or ENBI 402; or consent. (Alt. years: spring)

FSHN 477L Food Analysis Lab (2) (2 3-hr Lab) Application of different chemical and physical methods for the identification and quantitation of food components. Co-requisite: 477. (Alt. years: spring)

FSHN 480 Nutrition in Exercise and Sport (3) Effects of physiologic demands of exercise on nutrition. Emphasis on physiologic and biochemical basis for nutrition recommendations to enhance exercise participation and optimize athletic performance. Pre: 185 and KLS 254, or consent. (Cross-listed as KLS 480)

FSHN 482 Current Topics in Food and Nutritional Sciences (1) Pre-professional seminar in food and nutritional sciences. Seminar provides a forum for the discussion of topics of current relevance to students preparing for a career in this field. Repeatable. CR/NC only.

FSHN 485 Nutritional Biochemistry I (3) Metabolism and biochemistry of carbohydrates, lipids, and proteins, including chemical structure, digestion, absorption, transport, cellular/molecular functions in human nutrition; integration of metabolic pathways; energy metabolism and balance, including relevance to chronic disease. Repeatable. Pre: either PHYS 142 and PHYS 142L or PHYS 302 and PHYS 302L, and ENBI 402 or BIOC 441; or consent.

FSHN 486 Nutritional Biochemistry II (3) Metabolism and biochemistry of vitamins, minerals, and dietary fiber, including chemical structure, digestion, absorption, transport, and cellular/molecular functions in human nutrition; relevance to establishing nutrient requirements and to mechanisms of chronic disease. Repeatable twice. Pre: FSHN 485 and either ANAT 301 or PHYL 301, and one of ENBI 402, BIOC 341, or BIOC 441; or consent.

FSHN 490 Field Practicum in Dietetics (4) Organized on-the-job learning experience supervised by coordinating instructor and on-site supervisor with weekly discussions. Repeatable once. A-F only. Pre: 468 (or concurrent) and 469 (or concurrent); senior standing; and consent. 

FSHN 491 Topics in Food Science and Human Nutrition (V) Study and discussion of significant topics, problems. Offered by visiting faculty and/or for extension programs. Repeatable.

FSHN 492 Internship (4) Integration and application of academic knowledge and critical skills emphasizing professional development. Placement with an approved cooperating supervisor/employer. Pre: FSHN major and consent.

FSHN 499 Directed Reading and Research (V)

FSHN 500 Master's Plan B/C Studies (1)

FSHN 601 The Science of Food Systems (3) (2 Lec, 1 2-hr Discussion) Combined lecture-discussion course on food systems as they apply to food science and human nutrition. Repeatable once. Pre: graduate FSHN standing or consent. 

FSHN 610 Advanced Food Processing Technology (3) Principles and applications of new methods of food preservation. Repeatable once. Pre: 401 and 403; or consent. (Cross-listed as BE 610) 

FSHN 630 Advanced Food Chemistry (2) (1 Lec, 1 2-hr Discussion) Combined lecture-discussion course on the chemistry of selected functional components, e.g., vitamins, minerals, flavors and pigments. Repeatable once. Pre: 430 or ENBI 402; or consent. 

FSHN 681 Seminar in Food and Nutritional Sciences (1) Student presentation of literature reviews and research. Repeatable. Pre: consent.

FSHN 682 Topics in Nutritional Sciences (1) Advanced topics in nutritional sciences, from basic to applied research, including current issues in nutrition and critical analysis of current research literature. Repeatable. Pre: consent.

FSHN 683 Nutrition Policy Analysis (2) The analysis of agricultural, economic, and social policies that affect food security and nutrition. Pre: AREC 310 and consent. (Alt. years: fall 97)

FSHN 685 Progress in Human Nutrition (4) (2 Lec, 2 2-hr Discussion) In-depth discussion of selected topics relating nutrition to human health ranging from molecular, cellular, clinical to epidemiological. Fundamental concepts and applications of nutrition. Pre: 485 and 486; statistics; or consent. 

FSHN 687 Advanced Lab Techniques (3) (1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. Pre: 477, or ENBI 402 and ENBI 402L, or BIOC 441 and BIOC 441L; or consent. (Cross-listed as ANSC 687 and ENBI 687) (Alt. years: spring)

FSHN 699 Directed Reading and Research (V)

FSHN 700 Thesis Research (V)

FSHN 701 Topics in Food Science (1) Advanced topics in food science and technology, from basic to applied research, including current issues in food science and technology and critical analysis of current research literature. Repeatable. Pre: consent.

For key to symbols and abbreviations, see the first page of this section.

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