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Study of the gross and microscopic structure of the human body.

An integrated course covering the fundamental principles of human anatomy and physiology.

An integrated course covering the fundamental principles of human anatomy and physiology.

A general introduction to evolution, the diversity of life, plant form and function, and ecology. Intended for students majoring in the biological sciences, but open to all qualified students.

A general introduction to evolution, the diversity of life, plant form and function, and ecology. Intended for students majoring in the biological sciences, but open to all qualified students.

A general introduction to cell structure and function, cell biochemistry, cell cycle, principles of molecular and organismal genetics, genetic engineering, and animal form and function. Intended for students majoring in the biological sciences, but open to all qualified students.

A general introduction to cell structure and function, cell biochemistry, cell cycle, principles of molecular and organismal genetics, genetic engineering, and animal form and function. Intended for students majoring in the biological sciences, but open to all qualified students.

An introduction to scientific and biological principles through the study of humans as exemplary organisms. Lectures and laboratory exercises will explore current scientific issues, develop critical thinking skills, and examine the structure and function of the human body in relation to health and disease.

An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.

Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.