This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.
Integrated lecture-lab course that explores the scientific concepts underlying why foods do what they do in the kitchen. Applications include topics such as ice cream, gluten, and molecular gastronomy. Labs and final project provide opportunities to design, conduct, and evaluate experiments investigating culinary phenomena. Prerequisite: Nutrition and Food Sciences major or Instructor permission.
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
Introductory level special topics courses.
Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes. Prerequisites: NFS 1043 or NFS 1073. Cross-listed with: FS 2030.
Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: CHEM 1580; organic chemistry.
Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Pre/Co-requisite: NFS 2153.
Investigates how U.S. public health officials discover, investigate, and solve foodborne outbreaks. Introduces common pathogens and foods involved in outbreaks in the U.S., the laboratory and investigative methods officials use to solve the outbreaks, and the government agencies involved. The second half of the semester will focus on case studies. Pre/Co-requisites: NFS 1053, NFS 1072, MMG 2010, ASCI 1000; or Instructor permission.
Timing and composition of meals for training and pre- and post-competition. Prerequisite: NFS 1043 or Instructor permission.
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Department permission.
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. Prerequisite: Department permission.
Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food. Prerequisites: NFS 2153, NFS 2154, or Instructor permission.
Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: ANPS 1190, ANPS 1200, and NFS 2183; minimum Junior standing.
Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: NFS 1043, NFS 1053, NFS 2143, minimum Junior standing.
Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation. Prerequisite: Minimum Junior or Graduate standing.
This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed. Prerequisites: NFS 3203 and Instructor permission.
Professional field experience in a community nutrition organization. Credit negotiable but not to exceed three per semester. Enrollment may be more than once, maximum of six credits. Prerequisite: Instructor permission.
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Departmental permission.
Undergraduate student service as a teaching assistant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at department discretion.
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion.
The second of a two-course series exploring concepts in pathophysiology of disease, with a focus on nutrition interventions. Builds on foundational aspects of nutritional assessment and the overall nutrition care process. Major organ system dysfunction including cardiovascular, renal, endocrine, pulmonary, central nervous system and immune processes/metabolic stress will be discussed. Prerequisites: NFS 4260, Nutrition and Food Science major with Dietetics concentration, Senior standing.
Comprehensive examination of US food laws and regulations and their relationships to the safety of the US food supply. Focus on how food-related laws and regulations are enacted and enforced, through detailed examination of selected food regulation topics. Prerequisite: NFS 2153 or equivalent course/training with Instructor permission.
Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Master of Science in Dietetics student.
Final research thesis under the direction of a graduate faculty mentor.
Final project under the direction of a graduate faculty mentor. Prerequisite: Nutrition & Food Sciences non-thesis student; Instructor permission.