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Nutrition, Dietetics, and Food Sciences |
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NDFS 4560 - Medical Nutrition Therapy (CI)
CI Communications Intensive
4 credits
Students explore the connections between nutrition, pathophysiology, and methods of disease treatment. Students complete case studies using the Nutrition Care Process per the Academy of Nutrition and Dietetics.
Prerequisite/Restriction:
One of the following:
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NDFS 4570 - Clinical Nutrition Experience I
1 credit
Practical experience in health care facilities. Integration and application of material learned in NDFS 4550 . Corequisite: NDFS 4550 .
Prerequisite/Restriction: Acceptance into Coordinated Program in Dietetics
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NDFS 4590 - Nutrition Assessment Lab
1 credit
This course is designed to provide practice in assessment skills specific to dietitians and hospital-based assessment environments. The course utilizes the assessment recommendations given by the Academy of Nutrition and Dietetics.
Prerequisite/Restriction: Admission to the Dietetics major
Corequisite: NDFS 4550
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NDFS 4660 - Medical Dietetics (CI)
CI Communications Intensive
12 credits
In-depth study of nutrition relationships in disease development and treatment with clinical experience in medical facilities in Salt Lake City.
Prerequisite/Restriction: NDFS 4550 , NDFS 4560 , NDFS 4570 , NDFS 4580
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NDFS 4710 - Food Service Systems
2 credits
Principles of food preparation applied to large quantity production, menu planning, food selection, storage, and equipment.
Prerequisite/Restriction: NDFS 1260 , NDFS 1250 , and NDFS 2070
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NDFS 4720 - Management in Dietetics (QI)
QI Quantitative Intensive
3 credits
Principles of organization, management theory, financial controls, human and labor relations, employee training, layout, and sanitation.
Prerequisite/Restriction: NDFS 4710
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NDFS 4730 - Food Service Systems Lab
2 credits
This course consists of practical experience in quantity food preparation and includes integration and application of NDFS 4710 .
Prerequisite/Restriction:
Corequisite: NDFS 4710
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NDFS 4740 - Food Service Organization and Management Lab
1 credit
Students gain practical experience in food service management, integrating and applying the knowledge and skills learned in NDFS 4720 .
Prerequisite/Restriction: NDFS 4730
Corequisite: NDFS 4720
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NDFS 4750 - Transition to Professional Practice
2 credits
Application of dietetics in research and professional development.
Prerequisite/Restriction: Must be enrolled in final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD)
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NDFS 4760 - Transition to Professional Practice Lab
1-2 credits
Application of dietetics in research and professional development.
Prerequisite/Restriction: Must be enrolled in final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD)
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NDFS 4780 - Maternal and Child Nutrition (CI)
CI Communications Intensive
2 credits
Students learn about clinical nutrition requirements in pregnancy, lactation, and pediatrics. Topics include interventions for high-risk populations.
Prerequisite/Restriction:
- NDFS 4550
- Admission to the CPD or DPD programs
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NDFS 4790 - Maternal and Child Nutrition Lab
1 credit
Supervised practice of clinical nutrition requirements in pregnancy, lactation, and pediatrics. Includes interventions for high risk populations.
Prerequisite/Restriction: Concurrent enrollment in NDFS 4780
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NDFS 4900 - Special Problems
1-4 credits
Individual problems and research problems in Nutrition and Food Sciences.
Repeatable for credit.
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NDFS 5010 - Hunger Issues and Solutions
3 credits
This course examines domestic and global hunger issues and solutions. The course focuses on advancing knowledge and skills in advocacy, leadership, and critical thinking, which are essential for professionals working towards eradicating hunger.
Prerequisite/Restriction: Limited to undergraduate students who have declared the Hunger and Food Security Studies Minor.
Cross-listed as: NDFS 6010
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NDFS 5020 - Meat Technology and Processing
4 credits
Emphasizes understanding the conversion of muscle to meat, fabrication of carcasses into primal and retail cuts, and principles underlying manufacture of processed meats.
Cross-listed as: NDFS 6020 .
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NDFS 5030 - Dairy Technology and Processing
3 credits
This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt.
Prerequisite/Restriction: NDFS 5110 /NDFS 6110 , NDFS 5560 /NDFS 6560
This listing includes updates which are effective beginning Fall 2021.
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NDFS 5040 - Dairy Foods Processing Laboratory
1 credit
Students obtain hands-on experience in the manufacture of various dairy foods and learn about processes such as cream separation, homogenization, pasteurization, sterilization, ultrafiltration and fermentation of milk.
Cross-listed as: NDFS 6040
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NDFS 5100 - Sensory Evaluation of Food (QI)
QI Quantitative Intensive
3 credits
This course covers the design and implementation of sensory testing of foods. It emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience. Additional coursework is required for those enrolled in the graduate-level course.
Prerequisite/Restriction: STAT 3000 or STAT 2000
Cross-listed as: NDFS 6100
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NDFS 5110 - Food Microbiology (CI)
CI Communications Intensive
3 credits
This course covers microorganisms in food spoilage, poisoning, preservation, and sanitation.
Prerequisite/Restriction: BIOL 2060 or BIOL 3300
This listing includes updates which are effective beginning Fall 2021.
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NDFS 5111 - Food Microbiology Laboratory
1 credit
Laboratory experiences working with microorganisms in food spoilage, poisoning, preservation, and sanitation.
Cross-listed as: NDFS 6111
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NDFS 5150 - Clinical Nutrition Practice
1 credit
Reinforces principles of medical nutrition therapy for preparation of dietetic internships. Includes detailed discussion of nutrition care process and its application in clinical settings. Reviews charting methods, education techniques, and various disease states commonly treated.
Prerequisite/Restriction: NDFS 4550 , NDFS 4560
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NDFS 5160 - Methods in Biotechnology: Cell Culture
3 credits
Techniques and fundamental knowledge for culturing mammalian and insect cells. Students will learn maintenance, growing, genetic engineering of cells, cytotoxicity, hybridoma creation, cloning, etc. Extensive laboratory experience is provided.
Cross-listed as: and BIOL 5160 , and PSC 5160
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NDFS 5170 - Food Safety and Quality: Food Safety Management
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on Global Food Safety Management Systems.
Prerequisite/Restriction: NDFS 5110
Cross-listed as: NDFS 6170
Repeatable for credit.
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NDFS 5200 - Nutritional Epidemiology
3 credits
Introduction to epidemiologic methods and their application to the study of nutrition, human health, and disease. Useful for students with career interests in nutrition, food sciences, dietetics, human health sciences, veterinary sciences, biology, public health, anthropology, social work, and public policy.
Prerequisite/Restriction: STAT 1040 or STAT 1045 or higher STAT class, NDFS 1020
Cross-listed as: NDFS 6200
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NDFS 5220 - Endocrine Aspects of Nutrition
3 credits
Provides physiological background into hormones involved in nutrient regulation, as well as mechanisms of hormone action at the cellular and molecular levels. Includes action of steroids in the nucleus and membrane-based signal transduction pathways. Course includes lectures and literature reviews/presentations.
Prerequisite/Restriction: CHEM 3700 or instructor permission
Cross-listed as: NDFS 6220 and ADVS 5220 /ADVS 6220 and BIOL 5220 /BIOL 6220 .
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NDFS 5230 - Communication of Current Topics in Nutrition (CI)
CI Communications Intensive
3 credits
Students will learn best practices for effective scientific communication using a variety of methods. Students will demonstrate communication skills by completing several assignments based on a current nutrition topic of their choice. An iterative write/review/revise approach will be used for assignments.
Cross-listed as: NDFS 6230
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NDFS 5250 - Occupational Experiences in Nutrition and Food Sciences
1-3 credits
On-the-job training.
Repeatable for credit.
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NDFS 5260 - Methods in Biotechnology: Molecular Cloning
3 credits
Laboratory-oriented course designed to teach molecular biology techniques such as DNA cloning, genetic probes, polymerase chain reaction, and DNA sequencing.
Prerequisite/Restriction: CHEM 3700 or CHEM 5710 ; or BIOL 3060 ; or instructor permission
Cross-listed as: ADVS 5260 and BIOL 5260 , and PSC 5260
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NDFS 5300 - Advanced Micronutrient Nutrition
3 credits
Explores the function, interaction, and practical significance of micronutrients in human metabolism and the ability of the diet to meet these needs. Relates nutrient biochemical functions to specific deficiency symptoms.
Prerequisite/Restriction: NDFS 4020
Cross-listed as: NDFS 6300 .
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NDFS 5310 - Fundamentals of Nutrition Research
3 credits
This course will instruct students on the theoretical, practical, and ethical aspects associated with the design, execution, and dissemination of pre-clinical and clinical nutrition research studies.
Prerequisite/Restriction: NDFS 4020
Cross-listed as: NDFS 6310
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NDFS 5370 - Nutrition and Immunology
2 credits
This course will explore the relationship of nutrition to either strengthen or weaken the immune system, including the effects of obesity, diabetes, allergies and autoimmune disease.
Prerequisite/Restriction: and
Cross-listed as:
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NDFS 5400 - Nutritional Neuroscience
3 credits
This course provides an integrated approach to examine the relationship between nutrition and brain function, and its role in human behavior, physiology, and metabolism.
Prerequisite/Restriction:
- NDFS 1020
- BIOL 2420
- CHEM 3700
- As this is not intended to be an introductory course, students are expected to have a sound knowledge of basic nutrition, physiology, and biochemistry.
Cross-listed as: NDFS 6400
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NDFS 5410 - Nutrient Gene Interactions (CI)
CI Communications Intensive
3 credits
Focuses on molecular interactions between nutrients and mechanisms of gene expression, including transcriptional regulation, post-transcriptional regulation, and epigenetics. Emphasizes nutrient/gene interactions involved in the etiology or prevention of chronic disease, such as cancer, cardiovascular disease, and metabolic syndrome.
Prerequisite/Restriction: CHEM 3700
Cross-listed as: NDFS 6410
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NDFS 5420 - Molecular Nutrition Laboratory
2 credits
Explores modern molecular nutrition techniques for determining the influence of nutrients on gene regulation. Focuses on modern techniques commonly used in the field of molecular nutrition, including cell culture, mRNA isolation and quantification, western blotting, promoter cloning/mutation, and nutrient/trans factor interactions.
Cross-listed as: NDFS 6420 .
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NDFS 5500 - Food Analysis (QI)
QI Quantitative Intensive
4 credits
Application and theory of physical, chemical, and instrumental techniques for determination of composition and quality of food.
Prerequisite/Restriction: NDFS 5560 /NDFS 6560
Cross-listed as: NDFS 6500
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NDFS 5510 - Food Laws and Regulations
3 credits
This course provides background of federal/state laws and regulations and case law history affecting food production, processing, packaging, marketing, and distribution of food products.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 5520 - Current Issues in Food Regulatory Affairs
3 credits
This course focuses on the current issues in the regulation of food composition, safety and health claims in the United States. Additional course work is required for those enrolled in the graduate level course.
Prerequisite/Restriction: NDFS 1020
Cross-listed as: NDFS 6520
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NDFS 5560 - Food Chemistry
4 credits
Chemical structure, properties, reactions, and interactions of the important chemical constituents of food.
Prerequisite/Restriction: CHEM 3700 and CHEM 3710 , or NDFS 2070
Cross-listed as: NDFS 6560
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NDFS 5600 - Current Topics in Obesity
3 credits
Current and emerging topics in obesity research. Students will learn how to evaluate scientific papers, ask critical questions, and find research-based answers while becoming familiar with current research and seminal papers in the area of obesity.
Corequisite: NDFS 4020
Cross-listed as: NDFS 6600
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NDFS 5750 - Advanced Dietetics Practicum
1-6 credits
Advanced dietetics practicum in clinical nutrition, community nutrition, food service management, or research.
Prerequisite/Restriction: Must be enrolled in final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD)
Cross-listed as: NDFS 6750
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NDFS 5800 - Counseling and Motivational Interviewing for Health Professionals
3 credits
This course is designed to provide in-depth counseling and motivational interviewing theories, concepts, and skill development for health care professionals. The course relies heavily on practiced-based learning opportunities.
Prerequisite/Restriction:
- NDFS 4060 (for undergraduate students only)
- Acceptance into Masters of Dietetic Administration, Masters of Public Health, Masters of Science in Nutrition, Doctorate in Nutrition Science, Masters of Health Promotion programs (for graduate students)
Cross-listed as: NDFS 6800
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NDFS 5830 - International Nutrition: Macronutrients
3 credits
Explores principles and roles of macronutrients in causing malnutrition influencing health, survival, and developmental capacity of populations, especially in developing societies. Discussion of approaches implemented at household, community, national, and international levels to improve nutritional status.
Cross-listed as: NDFS 6830 .
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NDFS 5920 - Food Product Development (CI)
CI Communications Intensive
3 credits
Capstone course that incorporates and unifies the principles of food chemistry, microbiology, engineering, processing, nutrition, sensory analysis, and statistics.
Prerequisite/Restriction: Senior standing NDFS 5100 or NDFS 6100 , NDFS 5110 and NDFS 5560
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NDFS 6000 - Epidemiological Methods in Public Health
3 credits
This course focuses on the principles and methods of epidemiology and application of epidemiologic methods within the field of public health.
Prerequisite/Restriction: STAT 1040 or STAT 1045 or higher STAT class
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NDFS 6010 - Hunger Issues and Solutions
3 credits
This course examines domestic and global hunger issues and solutions. The course focuses on advancing knowledge and skills in advocacy, leadership, and critical thinking, all of which are essential for professionals working towards eradicating hunger.
Prerequisite/Restriction: Senior status (for undergraduate students), or graduate student status
Cross-listed as: NDFS 5010
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NDFS 6020 - Meat Technology and Processing
4 credits
Emphasizes understanding the conversion of muscle to meat, fabrication of carcasses into primal and retail cuts, and principles underlying manufacture of processed meats.
Cross-listed as: NDFS 5020 .
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NDFS 6030 - Dairy Technology and Processing
3 credits
This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6040 - Dairy Foods Processing Laboratory
1 credit
Students obtain hands-on experience in the manufacture of various dairy foods and learn about processes such as cream separation, homogenization, pasteurization, sterilization, ultrafiltration and fermentation of milk.
Cross-listed as: NDFS 5040
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NDFS 6050 - Community Nutrition Internship
2-6 credits
Community nutrition supervised practice experience in both public health and school nutrition education. Rotations take place at government and other non-profit nutrition-related agencies and in elementary and secondary public schools.
Prerequisite/Restriction: Acceptance into USU Distance Dietetic Internship Program
Repeatable for credit
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NDFS 6100 - Sensory Evaluation of Food
3 credits
This course covers the design and implementation of sensory testing of foods. It emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience. Additional coursework is required for those enrolled in the graduate-level course.
Prerequisite/Restriction: STAT 3000 or STAT 2000
Cross-listed as: NDFS 5100
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NDFS 6110 - Food Microbiology
3 credits
This course covers microorganisms in food spoilage, poisoning, preservation, and sanitation.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6111 - Food Microbiology Laboratory
1 credit
Laboratory experiences working with microorganisms in food spoilage, poisoning, preservation, and sanitation.
Cross-listed as: NDFS 5111
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NDFS 6120 - Acidified Food Safety
1 credit
This course covers the required training elements listed in 21 CFR 114 (Acidified Foods Processing) including food-handling techniques, food protection principles, personal hygiene and sanitation, pH controls, and critical food safety factors.
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NDFS 6150 - Principles of Food Sanitation
3 credits
This independent course addresses sanitation and hygiene principles and their impact on food safety. It includes information on soils, cleaning compounds, sanitizers, cleaning equipment and regulations.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6160 - Principles of Food Toxicology
3 credits
This independent study course addresses the toxins and allergens in foods and their impact on food safety. It includes information on allergens, non-nutrient chemicals, genetically engineered foods, microbial toxins, plant toxins, pesticide residues, and food additives.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6170 - Food Safety and Quality: Food Safety Management
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on Global Food Safety Management Systems.
Repeatable for credit.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6171 - Food Safety and Quality: Current Good Manufacturing Practice
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on Current Good Manufacturing Practices required by regulations enforced by the U.S. Food and Drug Administration and U.S. Department of Agriculture.
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NDFS 6172 - Food Safety and Quality: Hazard Analysis and Critical Control Points
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on Hazard Analysis and Critical Control Points.
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NDFS 6173 - Food Safety and Quality: Preventive Controls
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on the Preventive Controls for Human Food Rule required by regulations enforced by the U.S. Food and Drug Administration.
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NDFS 6174 - Food Safety and Quality: Standards for Produce Safety
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on the Produce Safety Rule required by regulations enforced by the U.S. Food and Drug Administration.
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NDFS 6175 - Food Safety and Quality: Acidified Foods
1 credit
Students explore modern issues and programs of safety and quality assurance related to the food industry. This course focuses on the requirements for safe processing of canned acidified foods required by regulations enforced by the U.S. Food and Drug Administration.
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NDFS 6180 - Food Safety Inspection and Auditing
1-2 credits
This is an experiential course. Students will arrange to shadow regulatory and industry food safety inspectors (travel off-campus is required). The main objective is to understand and experience the contents and goals of different types of food safety inspections (local, state, industry audits.)
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NDFS 6200 - Nutritional Epidemiology
3 credits
Introduction to epidemiologic methods and their application to the study of nutrition, human health, and disease. Useful for students with career interests in nutrition, food sciences, dietetics, human health sciences, veterinary sciences, biology, public health, anthropology, social work, and public policy.
Prerequisite/Restriction: STAT 1040 or STAT 1045 or higher STAT class, NDFS 1020
Cross-listed as: NDFS 5200
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NDFS 6220 - Endocrine Aspects of Nutrition
3 credits
Provides physiological background into hormones involved in nutrient regulation, as well as mechanisms of hormone action at the cellular and molecular levels. Includes action of steroids in the nucleus and membrane-based signal transduction pathways. Course includes lectures and literature reviews/presentations.
Prerequisite/Restriction: CHEM 3700 or instructor permission
Cross-listed as: NDFS 5220 and ADVS 6220 /ADVS 5220 and BIOL 6220 /BIOL 5220 .
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NDFS 6230 - Communication of Current Topics in Nutrition
3 credits
Students will learn best practices for effective scientific communication using a variety of methods. Students will demonstrate communication skills by completing several assignments based on a current nutrition topic of their choice. An iterative write/review/revise approach will be used for assignments.
Cross-listed as: NDFS 5230
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NDFS 6240 - Program Planning and Evaluation in Public Health
3 credits
This course provides students with an overview of how to develop culturally competent and effective public health programs at the local, state, and national levels. Students develop a program and evaluation plan for an innovative public health program.
This listing includes updates which are effective beginning Spring 2022.
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NDFS 6250 - Clinical Nutrition Internship
2-10 credits
Clinical nutrition supervised practice experience in multiple healthcare areas including: medical, surgical, intensive care, cardiac, diabetes, renal disease, long-term care, rehab, and outpatient nutrition.
Prerequisite/Restriction: Acceptance into USU Distance Dietetic Internship Program
Repeatable for credit
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NDFS 6280 - Public Health Administration, Policy and Leadership
3 credits
This course provides an overview of management processes for public health professionals, including: basic principles of resource management; comparison of organization, structure, and function of health care and public health systems; and the essentials of public health policy and leadership.
This listing includes updates which are effective beginning Summer 2021.
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NDFS 6300 - Advanced Micronutrient Nutrition
3 credits
Explores the function, interaction, and practical significance of micronutrients in human metabolism and the ability of the diet to meet these needs. Relates nutrient biochemical functions to specific deficiency symptoms.
Prerequisite/Restriction: NDFS 4020
Cross-listed as:
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NDFS 6310 - Fundamentals of Nutrition Research
3 credits
This course will instruct students on the theoretical, practical, and ethical aspects associated with the design, execution and dissemination of pre-clinical and clinical nutrition research studies.
Prerequisite/Restriction: NDFS 4020
Cross-listed as: NDFS 5310
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NDFS 6320 - Advanced Sports Nutrition
3 credits
A detailed exploration of the evidence-based theoretical and applied aspects of sports nutrition delivered in an interactive online format. Students will read and discuss current peer-reviewed articles and apply information learned to nutrition prescriptions for athletes.
Prerequisite/Restriction: NDFS 2030 and NDFS 4020
Cross-listed as: NDFS 5320
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NDFS 6350 - Food Service Management Internship
2-12 credits
School food service management supervised practice experience in school districts that participate in the USDA school lunch program. Includes practice in purchasing, inventory control, food service, food production, marketing, and human resources.
Prerequisite/Restriction: Acceptance into USU Distance Dietetic Internship Program
Repeatable for credit
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NDFS 6370 - Nutrition and Immunology
2 credits
This course will explore the relationship of nutrition to either strengthen or weaken the immune system, including the effects of obesity, diabetes, allergies and autoimmune disease.
Prerequisite/Restriction: and
Cross-listed as:
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NDFS 6400 - Nutritional Neuroscience
3 credits
This course provides an integrated approach to examine the relationship between nutrition and brain function, and its role in human behavior, physiology, and metabolism.
Prerequisite/Restriction:
- NDFS 1020
- BIOL 2420
- CHEM 3700
- As this is not intended to be an introductory course, students are expected to have a sound knowledge of basic nutrition, physiology, and biochemistry.
Cross-listed as: NDFS 5400
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NDFS 6410 - Nutrient Gene Interactions
3 credits
Focuses on molecular interactions between nutrients and mechanisms of gene expression, including transcriptional regulation, post-transcriptional regulation, and epigenetics. Emphasizes nutrient/gene interactions involved in the etiology or prevention of chronic disease, such as cancer, cardiovascular disease, and metabolic syndrome.
Prerequisite/Restriction: CHEM 3700
Cross-listed as:
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NDFS 6420 - Molecular Nutrition Laboratory
2 credits
Explores modern molecular nutrition techniques for determining the influence of nutrients on gene regulation. Focuses on modern techniques commonly used in the field of molecular nutrition, including cell culture, mRNA isolation and quantification, western blotting, promoter cloning/mutation, and nutrient/trans factor interactions.
Cross-listed as: NDFS 5420 .
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NDFS 6440 - Food Composition and Analysis
2 credits
As part of the Master in Food Safety and Quality program (MFSQ), this course provides students with the tools to understand the principles behind the major food components and the most relevant techniques for their analysis.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6500 - Food Analysis
0 or 4 credits
Application and theory of physical, chemical, and instrumental techniques for determination of composition and quality of food.
Prerequisite/Restriction: NDFS 6560 /NDFS 5560
Cross-listed as: NDFS 5500
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NDFS 6510 - Food Laws and Regulations
3 credits
This course provides background of federal/state laws and regulations and case law history affecting food production, processing, packaging, marketing, and distribution of food products.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6520 - Current Issues in Food Regulatory Affairs
3 credits
This course focuses on the current issues in the regulation of food composition, safety and health claims in the United States. Additional course work is required for those enrolled in the graduate level course.
Prerequisite/Restriction: NDFS 1020
Cross-listed as: NDFS 5520
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NDFS 6530 - Food Packaging and Labeling
3 credits
This course covers the examination of modern packaging options and current U.S. federal regulations. It emphasizes chemical, physical, and antimicrobial characteristics of packaging systems, federal labeling rules, and the regulatory status of packaging materials.
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NDFS 6560 - Food Chemistry
4 credits
Chemical structure, properties, reactions, and interactions of the important chemical constituents of food.
Prerequisite/Restriction: CHEM 3700 and CHEM 3710 , or NDFS 2070
Cross-listed as: NDFS 5560
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NDFS 6600 - Current Topics in Obesity
3 credits
Current and emerging topics in obesity research. Students will learn how to evaluate scientific papers, ask critical questions, and find research-based answers while becoming familiar with current research and seminal papers in the area of obesity.
Corequisite: NDFS 4020
Cross-listed as: NDFS 5600
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NDFS 6620 - Microbiology of Fermented Dairy Foods
3 credits
This course explores the microbiology and physiology of dairy starter and nonstarter bacteria. Particular emphasis is placed on important metabolic functions and biochemical pathways used by these microorganisms in food fermentations and their influence on product attributes.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6640 - Food Proteins and Enzymes
3 credits
This graduate-level course covers topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Students gain an understanding of major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.
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NDFS 6650 - Meat Science
2 credits
Structure of muscle tissue, chemistry of contraction and relaxation, factors affecting meat tenderness, and postmortem changes and their effect on meat quality.
Prerequisite/Restriction: CHEM 3700
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NDFS 6660 - Cheese Science
2 credits
Studies application of chemistry and microbiology to the manufacture of cheese.
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NDFS 6670 - Food Biosecurity and Crisis Management
1 credit
Food biosecurity addresses the intentional contamination of a food product. Crisis management focuses on how a food company deals with a crisis situation; including product recalls, dealing with the media, and damage control.
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NDFS 6680 - Milk Concentration and Fractionation
3 credits
This course covers principles and practices of milk concentration using thermal evaporation and fractionation of various milk components using various membrane processing techniques (RO, NF, UF, and MF). It also discusses physico-chemical properties of various concentrated and fractionated milk products.
This listing includes updates which are effective beginning Fall 2021.
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NDFS 6690 - Genetics of Lactic Acid Bacteria
1 credit
Describes structural and functional characteristics of four major genetic elements described in lactic acid bacteria: plasmid DNA, transposable elements, bacteriophages, and the chromosome.
Prerequisite/Restriction: BIOL 3300 and CHEM 5700
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NDFS 6700 - Dairy Chemistry
2 credits
Students gain an understanding of the chemical structure, properties, biosynthesis, and reactions of the main constituents in milk. Students apply this knowledge to the development and processing of dairy foods.
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NDFS 6720 - Lipid Analysis and Metabolism
1 credit
Focuses on lipid analysis and metabolism. Discusses biological roles of lipid classes, as well as appropriate methods for their analysis. Additionally, covers biological role lipids play in health and disease.
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NDFS 6730 - Understanding Crystallization in Food Systems
2 credits
Introduces basic concepts of crystallization mechanisms, including theories governing the crystallization process and their applications in food systems. Emphasizes the importance of controlling crystallization and its influence on final product quality and stability.
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NDFS 6740 - Waste and Energy Management
1 credit
Explores energy and waste management, including waste treatment methods and ways to reduce energy, or substitute with less-costly energy, in the food processing industry. Students learn through lectures, cooperative learning, site visits, and example problems.
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NDFS 6750 - Advanced Dietetics Practicum
1-6 credits
Advanced dietetics practicum in clinical nutrition, community nutrition, food service management, or research. Prerequisite: Must be enrolled in final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD).
Cross-listed as: NDFS 5750
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NDFS 6760 - Special Topics in Nutrition and Food Science
1-3 credits
Selected topics in nutrition and food science, based on individual faculty interests.
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