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Vol. XLIX, No. 24 February 19, 2004

In this issue: SABRE Update SABRE Update Sessions From the Provost and Vice President for Academic Affairs New and Trial Databases at E. H. Butler Library From the Vice President for Student Affairs Human Services Career Fair Home Athletic Events From the Chair of the College Senate College Senate Meetings Curricular Proposal Deadline Curricular Items

SABRE Update Sessions Join us for a SABRE update! Two identical sessions will be held in E. H. Butler Library 210: Friday, February 20, from 10:00 to 11:00 a.m. and Wednesday, February 25, from 2:00 to 3:00 p.m. Each session will include: An updated timeline for the SABRE project (from now until the project's end date of June 30 and the fall semester). A demonstration of grading using the SABRE system. An opportunity to share questions and comments on the SABRE registration system. Light refreshments and door prizes will be provided. back to top   New and Trial Databases at E. H. Butler Library The E. H. Butler Library home page now provides easy access to "New and Trial Databases," along with a link for comments and suggestions. New databases include CountryWatch, with information on countries of the world; American Humanities Index, covering literary, scholarly, and creative journals in the humanities; Communication and Mass Media Complete, providing journal articles in all areas of communication and mass media studies; and Oxford Reference Online Premium, a searchable database of more than 120 reference books. In addition, the library has a trial subscription to Gale Virtual Reference Library, with more than 80 reference sources, including encyclopedias in literature, history, the sciences, and the social sciences. back to top   Human Services Career Fair The Career Development Center, in cooperation with the Niagara Frontier College Placement Association, will sponsor the 15th annual Human Services Career Fair from 5:30 to 7:30 p.m. Thursday, March 4 in the University at Buffalo Amherst Campus Student Union Social Hall. The free event is open to Buffalo State College students from any major. Human service agencies throughout Western New York will be represented. The event should prove fruitful for any student interested in working in this field. The event is geared as informational; however, students should know that many employers are recruiting for full-time, part-time, summer, volunteer, and internship opportunities. It will be appropriate for students attending the event to dress professionally and to bring their résumés. For more information, including a list of participating agencies and directions to UB, contact the Career Development Center, Cleveland Hall 306, ext. 5811, or www.buffalostate.edu/offices/cdc/hs-part.html. back to top Home Athletic Events Women's Hockey Saturday, February 21 Buffalo State vs. Cortland 2:00 p.m. Ice Arena Sunday, February 22 Buffalo State vs. Cortland 2:00 p.m. Ice Arena back to top   College Senate Meetings College Senate meetings for the remainder of the spring 2004 semester will be held at 3:00 p.m. Fridays, March 12, April 2, and May 7 in E. H. Butler Library 210. Curricular Proposal Deadline Curricular proposals should reach the College Senate Office, Cleveland Hall 211, by Friday, March 12 to allow sufficient time for spring-semester processing. Proposals received after this date are not guaranteed action before the end of the semester. back to top Curricular Items The following have been received in the College Senate Office and will be forwarded to the Curriculum Committee for review and approval: New Program: Food Technology New Courses: FST 304 Food Processing I. Introduction to the basic principles of food processing for food preservation, with a view of the relationship among chemistry, microbiology, and engineering as they apply to food processing. Topics include high and low temperature processes, moisture control, concentration and dehydration processes, and novel food processing methods such as pasteurization, sterilization, chilling, and freezing as methods of food preservation. FST 310 Introduction to Food Technology. Engineering principles relevant to food processing operations; units and dimensions used in process calculations, as well as physical properties of foods that are important in mass and energy balances; mass and energy balances reviewed for different types of food processing operations: batch and continuous, steady- and unsteady-state systems; transport phenomena: fluid flow, heat and mass transfer; analysis of food processing systems and use of basic engineering equations. Includes lectures, tutorials, and problem-solving exercises. FST 320 Plant Sanitation and Quality Control. Importance of sanitation practices in food industry including legal requirements for sanitation programs, modern sanitation practices in food processing facilities, and sanitation programs for specific food processes; cleaners and sanitizers used in food processing establishments; Hazard Analysis Critical Control Points (HACCP) and prevention of foodborne illness. FST 340 Food Analysis. Principles of food analysis; basic analytical techniques and methods for physical, chemical, and biological properties and quantitative essays; instruments for analyses and evaluation of analytical data including analysis of ash, crude fat, protein, carbohydrates, vitamins, minerals, and other methods for pH and titratable acidity; application of enzymes in food analysis; key contemporary food analytical methods such as agricultural biotechnology and analysis of pesticide, mycotoxin, and drug residues in food. back to top FST 370 Food Microbiology. General biology of microorganisms found in foods. Primary food microbiology course in the food technology curriculum for the food technology degree. FST 380 Communication in Food Science and Technology. Principles of effective oral and written communication to food science and technology including portfolio development, skills in discussion leading, meeting management, crisis management, and both peer and self-evaluation. FST 404 Food Processing II. Food processing and its importance as a component of a preservation system that comprises fermentation, canning, package, and processing conditions for such foods as dairy and fermented foods, packaged foods, and cereals. FST 420 Sensory Evaluation in Foods. The scientific discipline used to assess all qualities of a food item as perceived by human senses; the scientific basis of sensory evaluation and its link to product development; food tasting, color, texture, flavor, aroma, tactile response, and auditory response. FST 440 Personnel and Operations in Food Manufacturing. Management principles and concepts in food manufacturing; theories in human resources management, financial management, strategic marketing, and operation management in today's competitive global market respective to the food manufacturing and processing industry. FST 450 Quality Assurance. Modern methods and procedures of quality assurance for food products and manufacturing facilities, including cleaning, sanitizing, and monitoring daily food quality and safety; official records of processing and daily follow-up procedures of Hazard Analysis Critical Control Points (HACCP) in food processing and packaging. back to top FST 480 Food Product Development. Capstone course that requires application of the knowledge and skills learned throughout the degree program, demonstrated by product development project and presentations. FST 485 Seminar in Food Technology. Basic food technology, manufacturing of various food products, regulatory aspects of food manufacturing, sanitation and quality control, marketing and management in food manufacturing, product development, etc. Students report findings from independent or collaborative projects and become familiar with the format and style of oral presentation. FST 488 Internship. Guided, supervised field experiences (experiential learning) from on-site activities at food manufacturing companies for qualified students with training sessions, seminars, and reports. FST 495 Project. Studies undertaken by one or more individuals on a problem of special interest; must be submitted in acceptable form according to directions given by the department. FST 499 Independent Study. Study of a subject of individual interests under supervision of a faculty adviser. back to top

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