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Agriculture and Natural Sciences
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Sensory Evaluation and Product Development (Fall 26)
Quality Assurance and HACCP (Fall 26)
Food Processing and Preservation Techniques (Fall 26)
Advanced Food Chemistry (Fall 26)
Food Safety Risk Assessment and Toxicology (Summer 26)
Food Biotechnology (Summer 26)
Food Packaging, Storage and Distribution (Summer 26)
Climate Change, Human Rights and Development (Summer 26)
Environmental Policy, Law and Governance (Summer 26)
Healthcare Analytics and Quality (Spring 26)
Dental Anatomy, Occlusion, and Physiology (Spring 26)
Disaster Risk Reduction and Resilience (Spring 26)
Climate Change Adaptation and Mitigation (Spring 26)
Food Biochemistry (Spring 26)
