Courses - Spring 2024
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
Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.
NFSC220
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.
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.
NFSC341
Fermented Food, Feed, and Pharmaceuticals
Credits:
3
Grad Meth:
Reg
Jointly offered with: NFSC641.
Credit only granted for: NFSC341 or NFSC641.
Fermentation is a biochemical process that improves and preserves the organoleptic and nutritional values of various food and feed products. In addition, fermentation is a biotechnology tool which cultivates microorganisms or other raw materials into important pharmaceuticals and other industrial products. The objective of this course is to learn how fermented foods and feeds are produced and study the microbial starter cultures used in creating these probiotic-rich and functional foods. Fermentation techniques in animal feed production will be discussed in this course and the influence of these techniques on the nutritional requirements and digestive physiology of animals as well as the nutritive value of the feedstuffs will be studied. The process of production of pharmaceuticals such as antibiotics, enzymes and insulin and their applications will also be studied.
NFSC386
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.
NFSC398
Seminar
Credits:
1
Grad Meth:
Reg, P-F
FDSC majors only.
NFSC399
Special Problems in Food Science
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC414
Mechanics of Food Processing
Credits:
4
Grad Meth:
Reg, P-F, Aud
Prerequisite: PHYS121.
Credit only granted for: ENBE414 or NFSC414.
Formerly: ENBE414.
Applications in the processing and preservation of foods, of power transmission, hydraulics, electricity, thermodynamics, refrigeration, instruments and controls, materials handling and time and motion analysis.
NFSC430
Food Microbiology
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
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
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
Special Problems in Nutrition
Prerequisite: NFSC440; and permission of AGNR-Nutrition and Food Science department.
Individually selected problems in the area of human nutrition.
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
Selected Topics
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC498A
Selected Topics; Individual Study
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC498C
Selected Topics; Cheese and Fermented Dairy Products
Credits:
3
Grad Meth:
Reg, P-F, Aud
In this course, in line with the rapidly growing field of fermented foods, students in various fields of science learn the basic knowledge of making cheese and other fermented dairy products. The general composition of milk, the characteristics of its various components, the classification of different cheeses and the microbiology of starter cultures used in cheese production will be discussed. The process of fermentation and the unit operations used in the production of cheese are covered. The production process of other major fermented dairy products such as yogurt, kefir, cultured milk, sour cream, and koumiss will also be studied. The health benefits of these products as related to probiotics microorganisms as well as the organic bioactive agents produced during fermentation beneficial to the gut microbiota will also be discussed.
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.
NFSC641
Fermented Food, Feed, and Pharmaceuticals
Credits:
3
Grad Meth:
Reg
Fermentation is a biochemical process that improves and preserves the organoleptic and nutritional values of various food and feed products. In addition, fermentation is a biotechnology tool which cultivates microorganisms or other raw materials into important pharmaceuticals and other industrial products. The objective of this course is to learn how fermented foods and feeds are produced and study the microbial starter cultures used in creating these probiotic-rich and functional foods. Popular fermented food products such as wine, beer, yogurt, kefir, kimchi, kombucha, tempeh, miso, furu, and sauerkraut, along with their process specifics including their microbiology, methods of analysis, product composition and some of their potential benefits will be discussed. Fermentation techniques in animal feed production will be discussed in this course and the influence of these techniques on the nutritional requirements and digestive physiology of animals as well as the nutritive value of the feedstuffs will be studied. The process of production of pharmaceuticals such as antibiotics, enzymes and insulin and their applications will also be studied.
NFSC660
Research Methods
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
NFSC679E
Selected Topics in Food Science
Credits:
1 - 6
Grad Meth:
Reg, S-F
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
Problems in Nutrition and Food Science
Credits:
1 - 4
Grad Meth:
Reg, Aud
NFSC799
Master's Thesis Research
Credits:
1 - 6
Grad Meth:
S-F
NFSC898
Pre-Candidacy Research
Credits:
1 - 8
Grad Meth:
Reg
NFSC899
Doctoral Dissertation Research
Credits:
6
Grad Meth:
S-F
Flagship Institution of the University System of Maryland
University of Maryland, College Park, MD 20742, USA
/
Phone:
301.405.1000
Copyright
© 2024 University of Maryland
/
Privacy /
Web Accessibility
Contact us
with comments, questions and feedback
/