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Courses - Spring 2023
NFSC
Nutrition and Food Science Department Site
The following courses may involve the use of animals. Students who are concerned about the use of animals in teaching have the responsibility to contact the instructor, prior to course enrollment, to determine whether animals are to be used in the course, whether class exercises involving animals are optional or required and what alternatives, if any, are available.
NFSC100
Elements of Nutrition
Credits: 3
Grad Meth: Reg, P-F, Aud
GenEd: DSNS
Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.
NFSC220
Diet: Is it a cause or a solution
Credits: 3
Grad Meth: Reg, P-F, Aud
GenEd: DSSP, SCIS
If diet is such a straightforward topic, then why and how does this simple matter result in complicated health problems? This course delves deeply into a Big Question at the intersection of diet and health. Diet is a topic that most people know but few people understand. In addition, diet has become one of the most important lenses for looking at a variety of social, economic, and cultural issues. Since the concept of diet is a continuum and has multifaceted aspects, we need to understand it from broad and multidisciplinary perspectives including social, cultural, and economic aspects.
NFSC298
Sports Nutrition Internship Practicum
Credits: 1
Grad Meth: S-F
Prerequisite: Must have completed or be concurrently enrolled in NFSC100; and permission of instructor; or students who have taken courses with comparable content may contact the department. Repeatable to 8 credits if content differs.

This internship allows students to gain hands on experience working in collegiate athletics. Students interact with an interdisciplinary team including registered dietitians, coaches, trainers, physicians and others to develop and enhance nutrition-related knowledge and skills. They also gain invaluable experience and exposure to the day-to-day duties of a collegiate sports dietitian. Students participate in a weekly 50-minute discussion that is held by two sports nutrition dietitians, and complete 9 hours per week hands on activities at Gossett Football Team House, Xfinity Center, and Varsity Team House.
NFSC315
Nutrition During the Life Cycle
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: Minimum grade of C- in NFSC100.
A study of how development throughout life, including prenatal development, pregnancy, lactation, adolescence and aging, alter nutrient requirements. Students will apply this knowledge to the dietary needs and food choices of these different groups.
NFSC386
(Perm Req)
Experiential Learning
Credits: 3 - 6
Grad Meth: Reg, P-F
Prerequisite: Permission of AGNR-Nutrition and Food Science department.
Restriction: Junior standing or higher.
Formerly: FDSC386 and NUTR386.
Contact department for information to register for this course.
NFSC398
NFSC399
(Perm Req)
Special Problems in Food Science
Credits: 1 - 3
Grad Meth: Reg, P-F, Aud
Contact department for information to register for this course.
NFSC412
Food Processing Technology
Credits: 4
Grad Meth: Reg, P-F, Aud
Prerequisite: CHEM241, CHEM242, NFSC431, NFSC414, and NFSC434.
Corequisite: NFSC421 and NFSC423.
Recommended: MATH120; or completion of MATH220 recommended.
Provides in-depth study of the major industrial modes of food preservation. It integrates aspects of the biology, microbiology, biochemistry and engineering disciplines as they relate to food processing technology and food science.
Cross-listed with NFSC679F. Credit only granted for NFSC412 or NFSC679F.
NFSC430
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: BSCI223; or permission of instructor.
Credit only granted for: ANSC430 or NFSC430.
Formerly: FDSC430.
A study of microorganisms of major importance to the food industry with emphasis on food-borne outbreaks, public health significance, bioprocessing of foods, disease control, and the microbial spoilage of foods.
NFSC431
Food Quality Control
Credits: 4
Grad Meth: Reg, P-F, Aud
Definition and organization of the quality control function in the food industry; preparation of specifications; statistical methods for acceptance sampling; in-plant and processed product inspection. Instrumental and sensory methods for evaluating sensory quality, identity and wholesomeness and their integration into grades and standards of quality. Statistical Process Control (SPC).
NFSC434
Food Microbiology Laboratory
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: Must have completed or be concurrently enrolled in NFSC430.
Credit only granted for: NFSC434 or ANSC434.
Formerly: FDSC434.
A study of techniques and procedures used in the microbiological examination of foods.
NFSC436
Diet and Optimal Human Health
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: NFSC100, BSCI170, and BSCI171 .
Jointly offered with: NFSC636.
Credit only granted for: NFSC498L, NFSC678L, NFSC436, or NFSC636.
Formerly: NFSC498L.
Focuses on maintaining optimal health and preventing diseases in humans with attention to diet. Reviews the main causes (nutritional/behavioral/lifestyle/ environmental/genetic factors) of diseases and nutrient needs, sources, functions and interactions, and deals with the benefits of healthy diets and nutraceutical/pharmaceutical option on human health. The emphasis will be on developing conceptual knowledge, critical thinking and problem solving skills and the application of nutrition in the health promotion.
NFSC450
Food and Nutrient Analysis
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: BCHM461 and NFSC100.
Formerly: NUTR450.
Methods and practices of the analysis of foods and nutrients. An overview of the principles and basic mechanisms used in many of the analytical procedures commonly used in food and nutrition research. Emphasis will be placed on hands-on development of skills necessary to complete each analytical procedure; and on the accurate and concise description of the methodology and results from their application and on the regulations governing food analysis for nutritional labeling.
NFSC456
(Perm Req)
Medical Nutrition Therapy II
Credits: 4
Grad Meth: Reg, P-F, Aud
Prerequisite: Minimum of C- in NFSC380 and NFSC440; and permission of AGNR-Nutrition and Food Science department.
Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders.
NFSC470
(Perm Req)
Community Nutrition
Credits: 3
Grad Meth: Reg, P-F, Aud
GenEd: DSSP, DVCC
Prerequisite: Minimum of C- in NFSC315.
Perspectives underlying the practice of nutrition services in community settings. Assessment of needs, program planning and evaluation. Programs and strategies to meet nutrition needs outside the acute care setting, such as nutrition education and food assistance. National nutrition policy and federal initiatives in nutrition will be examined. Students will be required to travel to local community nutrition sites during the semester.
NFSC490
(Perm Req)
Special Problems in Nutrition
Credits: 2 - 3
Grad Meth: Reg, P-F, Aud
GenEd: DSSP
Prerequisite: NFSC440; and permission of AGNR-Nutrition and Food Science department.
Individually selected problems in the area of human nutrition.
Contact department for information to register for this course.
NFSC491
Professional Issues and Opportunities in Dietetics
Credits: 3
Grad Meth: Reg, P-F, Aud
Prerequisite: Minimum of C- in NFSC350 and permission of Nutrition and Food Science Dietetics program.
Corequisite: NFSC456.
Restriction: Senior standing or higher; and must be in Nutrition and Food Science: Dietetics program.
A capstone course for dietetics majors. Students will integrate knowledge and theory of nutrition, food, management, psychology, and social behaviors necessary to support quality dietetic practice. Working in teams, students will participate in case studies, simulated situations and community projects. Individuals and groups will present cases as well as papers on published research.
NFSC498
(Perm Req)
Credits: 1 - 3
Grad Meth: Reg, P-F, Aud
Contact department for information to register for this course.
NFSC498A
(Perm Req)
Selected Topics; Individual Study
Credits: 1 - 3
Grad Meth: Reg, P-F, Aud
Contact department for information to register for this course.
NFSC612
Advanced Food Processing Technology
Credits: 4
Grad Meth: Reg, Aud
Repeatable to 6 credits if content differs.
Credit only granted for: NFSC679F or NFSC612.
Formerly: NFSC679F.
Food Processing covers background of food processing and maintenance of nutritive quality. Lecture classes dealing with the principles of science and engineering rationale of various food additives and processing systems and their unit operations. Chemical, physical, and microbiological characteristics of the products will be discussed in relationship to processing variables. Methods of quality control, assurance of product standards, calculation of process variables, including ingredient formulation, formula adjustments, and product yield will be covered. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing, distribution, and marketing of food products.
NFSC633
Food Polymer Science
Credits: 3
Grad Meth: Reg
Prerequisite: Permission of instructor.
Credit only granted for: NFSC633 or NFSC679P.
Formerly: NFSC679P.
Food polymers including protein and carbohydrate from food, and their chemical, physical, and functional properties together with their structure-function relationship will be discussed. Food polymer applications in food and non-food areas will be covered. Principles and applications of instrumental methods for polymer characterization will be introduced. An emphasis on nanotechnology and its application to design and characterization food polymers will be included.
NFSC636
Advanced Diet and Optimal Human Health
Credits: 3
Grad Meth: Reg, Aud
Prerequisite: NFSC100, BSCI170, and BSCI171 .
Jointly offered with: NFSC436.
Credit only granted for: NFSC498L, NFSC678L, NFSC436, or NFSC636.
Formerly: NFSC678L.
Focuses on maintaining optimal health and preventing diseases in humans with attention to diet. Reviews main causes (nutritional/behavioral/lifestyle/ environmental/genetic factors) of diseases and nutrient needs, sources, functions and interactions, and deals with the benefits of healthy diet and nutraceutical/pharmaceutical option on human health. The emphasis will be on developing conceptual knowledge, critical thinking and problem solving skills and the application of nutrition in the health promotion.
NFSC660
Credits: 3
Grad Meth: Reg, Aud
Prerequisite: Must have completed one statistics course.
Formerly: NUTR 660.
A study of appropriate research methodology and theories including experimental design. Each student is required to develop a specimen research proposal.
NFSC678A
Selected Topics in Nutrition
Credits: 1 - 4
Grad Meth: Reg, Aud
Contact department for information to register for this course.
NFSC679M
Selected Topics in Food Science; Food Microbiology
Credits: 3
Grad Meth: Reg
NFSC688
Seminar in Nutrition and Food Science
Credits: 1 - 3
Grad Meth: S-F, Aud
NFSC699
(Perm Req)
Problems in Nutrition and Food Science
Credits: 1 - 4
Grad Meth: Reg, Aud
Contact department for information to register for this course.
NFSC799
Master's Thesis Research
Credits: 1 - 6
Grad Meth: S-F
Contact department for information to register for this course.
NFSC898
Pre-Candidacy Research
Credits: 1 - 8
Grad Meth: Reg
Contact department for information to register for this course.
NFSC899
(Perm Req)
Doctoral Dissertation Research
Credits: 6
Grad Meth: S-F
Contact department for information to register for this course.