Courses

This course provides an intensive study of current scientifically based exercise testing and prescription procedures. Students will learn how to evaluate fitness and prescribe exercise through laboratory experiences.

This course covers the materials systems, processes, device physics and applications of flexible electronics. Study of materials will include amorphous and nanocrystalline silicon, organic and polymeric semiconductors, and solution cast films of carbon nanotubes, graphene and other 2D materials. Contemporary research and advancement in the areas of high-speed transistors, switches, photovoltaics, and communication devices will be covered.

Fundamental laws of motion for viscous fluid, classical solutions of the Navier-Stokes equations, inviscid flow solutions, laminar boundary layers, and stability criteria.

Fundamental laws of motion for viscous fluid, classical solutions of the Navier-Stokes equations, inviscid flow solutions, laminar boundary layers, and stability criteria.

Analysis of steady and unsteady motion of a viscous fluid. Topics include: conservation equations, Newtonian fluids and the Navier-Stokes equations, vorticity, analytical solutions, boundary layers, instability of viscous flows.

Mass Conservation, Linear and Angular Momentum Equations; Energy Equation for Fluid Systems; Foundations of Inviscid Flows.

Schwarz-Christoffel Transformation; Hodograph Method; Three-Dimensional Potential Flows; Interface Waves; Low Reynolds Number Solutions; Oseen Approximation; Stability of Laminar Flows.

In-depth study of food animal medical diseases of all body systems with emphasis on pathophysiologic mechanisms. DVM degree.

Microbiology of foodborne human pathogens of food animals, raw and processed food, and human disease; methods to control incidence of pre- and post-harvest contamination.

In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, students will develop advanced skills in food preparation and meal management.