NFSC -- Nutrition and Food Science

NFSC 403 Medicinal and Poisonous Plants (2) Prerequisites: BIOL 105 and CHEM 104. A study of plants important to humans that have medicinal or poisonous properties. Emphasis on plant source, plant description, the active agent and its beneficial or detrimental physiological action and effects.

NFSC 412 Food Processing Technology (4) Three hours of lecture and three hours of laboratory per week. Prerequisites: CHEM 243; and NFSC 431; and NFSC 434; and ENBE 414. Corequisites: NFSC 421 and NFSC 423. Recommended: MATH 220. Formerly FDSC 412. 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.

NFSC 421 Food Chemistry (3) Prerequisite: BCHM 461. Formerly FDSC 421. Basic chemical and physical concepts are applied to the composition and properties of foods. Emphasis on the relationship of processing technology, to the keeping quality, nutritional value, and acceptability of foods.

NFSC 422 Food Product Research and Development (3) One hour of lecture and four hours of laboratory per week. Prerequisite: permission of department. Senior standing. For FDSC majors only. Formerly FDSC 422. A capstone course for FDSC majors. A study of the research and development of new food prodoucts. Application of food technology, engineering, safety and packaging are integrated by teams of students to develop a new food product from concept to pilot plant scale-up. Students will travel to nearby food processing plants on 2 to 4 Saturdays during the semester.

NFSC 423 Food Chemistry Laboratory (2) Four hours of laboratory per week. Pre- or corequisite: NFSC 421. Formerly FDSC 423. Analysis of the major and minor constituents of food using chemical, physical and instrumental methods in concordance with current food industry and regulatory practices. Laboratory exercises coincide with lecture subjects in NFSC 421.

NFSC 425 International Nutrition (3) Prerequisite: course in basic nutrition. Formerly NUTR 425. Nutritional status of world population; consequences of malnutrition on health and mental development; and local, national, and international programs for nutritional improvement.

NFSC 430 Food Microbiology (2) Prerequisite: MICB 200 or equivalent. Also offered as ANSC 430. Credit will be granted for only one of the following: NFSC 430 or ANSC 430. Formerly FDSC 430. 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.

NFSC 431 Food Quality Control (4) Three hours of lecture and two hours of laboratory per week. Formerly FDSC 431. 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).

NFSC 434 Food Microbiology Laboratory (2) Four hours of laboratory per week. Pre- or corequisite: NFSC 430. Also offered as ANSC 434. Credit will be granted for only one of the following: NFSC 434 or ANSC 434. Formerly FDSC 434. A study of techniques and procedures used in the microbiological examination of foods.

NFSC 440 Advanced Human Nutrition (4) Four hours of lecture per week. Prerequisites: NFSC 100 or NFSC 200; and BCHM 462; and ZOOL 422. Formerly NUTR 440. A critical study of physiologic, molecular and metabolic influences on utilization of carbohydrates, lipids, proteins, vitamins, macro-and micro- minerals, and nonnutritive components of food. Interactions of these nutrients and food components will be examined relative to maintaining health.

NFSC 442 Horticultural Products Processing (3) Two hours of lecture and two hours of laboratory per week. Formerly FDSC 442. Commercial methods of canning, freezing, dehydrating, fermenting, and chemical preservation of fruit and vegetable crops.

NFSC 450 Food and Nutrient Analysis (3) One hour of lecture and four hours of laboratory per week. Prerequisites: NFSC 100 or NFSC 200; and BCHM 461. Formerly NUTR 450. Methods and practices of the analysis of foods and nutrients. It provides 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.

NFSC 460 Therapeutic Human Nutrition (4) Three hours of lecture and two hours of laboratory per week. Prerequisites: NFSC 380 and NFSC 440. Formerly NUTR 460. Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders.

NFSC 468 Practicum in Nutrition (1-6) Prerequisite: permission of department. Repeatable to 6 credits. Formerly NUTR 468. Inservice training and practical experience in the application of the principles of normal and/or therapeutic nutrition in an approved community agency, clinical facility or nutrition research laboratory.

NFSC 470 Community Nutrition (3) Two hours of lecture and three hours of discussion/recitation per week. Prerequisites: NFSC 100 or NFSC 200; and NFSC 315. Formerly NUTR 470. 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, 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.

NFSC 471 Meat and Meat Processing (3) Two hours of lecture and two hours of laboratory per week. Prerequisite: BCHM 261 or permission of department. Formerly FDSC 471. Physical and chemical characteristics of meat and meat products, meat processing, methods of testing and product development.

NFSC 482 Seafood Products Processing (3) Two hours of lecture and two hours of laboratory per week. Prerequisite: BCHM 261 or permission of department. Formerly FDSC 482. The principal preservation methods for commercial seafood products with particular reference to the invertebrates. Chemical and microbiological aspects of processing are emphasized.

NFSC 490 Special Problems in Nutrition (2-3) Prerequisites: NFSC 440 and permission of department. Formerly NUTR 490. Individual selected problems in the area of human nutrition.

NFSC 491 Issues and Problems in Dietetics (3) One hour of lecture and four hours of laboratory per week. Prerequisites: NFSC 350 and NFSC 470. Corequisite: NFSC 460. For Dietetics majors only. Senior standing. 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.

NFSC 495 Nutrition Research (3) Eight hours of laboratory and one hour of discussion/recitation per week. Prerequisites: NFSC 440 and BCHM 462; and BIOM 301 or equivalent. Corequisite: NFSC 450. For Nutritional Science majors only. Senior standing. Capstone course for nutritional sciences majors. Students will apply the theories and concepts of nutrition, life sciences and statistics that have been developed in courses in the major. Provides a guided experience in the design, conduct, analysis and summary of a semester's research experience. Emphasis will be placed on the development of experimental design, statistical evaluation of the data generated by experiments, working cooperatively as a member of a research team and writing of a concise summary of experimental findings.

NFSC 498 Selected Topics (1-3) Prerequisite: permission of department. Formerly FOOD 498, FSAD 498, and NUTR 498. Repeatable to 6 credits if content differs. Selected current aspects of food.

NFSC 605 Food-Related Behavior of the Individual (3) Prerequisite: permission of department. Formerly FOOD 670. Examination of the factors that influence food-related behavior and of the research methods used.

NFSC 615 Maternal and Infant Nutrition (3) Prerequisite: NFSC 460 or equivalent, or permission of department. Formerly NUTR 615. Current literature concerning the importance of diet during pregnancy and infancy on the health of the mother and infant. Physiological and biochemical changes during pregnancy and infancy, current issues in infant feeding, such as possible effects of diet during infancy on obesity and degenerative diseases in later life, and current public health programs designed to serve pregnant women and infants.

NFSC 620 Nutrition for Community Services (3) Formerly NUTR 620. Application of the principles of nutrition to various community problems of specific groups of the public. Students may select specific problems for independent study.

NFSC 621 Interactions of Water, Lipids and Proteins (3) Prerequisites: BCHM 461; and NFSC 421. A study of physical and chemical interactions of water, lipids and proteins related to both their functionality in food systems and behavior in nutritional metabolism.

NFSC 630 Nutritional Aspects of Energy Balance (3) Prerequisite: NFSC 450 or equivalent; or permission of department. Formerly NUTR 630. The prevalence and basic causes of caloric imbalance, along with a wide variety of approaches to weight control.

NFSC 631 Advanced Food Microbiology (2) Prerequisite: NFSC 430 or permission of instructor. Formerly FDSC 631. One lecture and one laboratory period a week. An in-depth understanding and working knowledge of a selected number of problem areas and contemporary topics in food microbiology.

NFSC 635 Carbohydrates, Lipids and Proteins in Human Nutrition (3) Prerequisite: NFSC 450 or equivalent. Formerly NUTR 635. Current literature concerning recent developments in the area of carbohydrates, lipids and proteins in human nutrition. Application of research findings to clinical and community settings.

NFSC 645 Vitamin and Mineral Nutrition in Humans (3) Prerequisite: NFSC 450 or equivalent. Formerly NUTR 645. Current literature concerning recent developments in the areas of vitamin and mineral metabolism. Emphasis on interactions of these nutrients and clinical applications of current research.

NFSC 655 Nutrition, Food and Public Policy (3) Prerequisites: NFSC 450 or equivalent; and permission of department. Formerly NUTR 655. History and current status of legislation relative to nutrition and food. Focus on gaining insights and skills regarding working effectively in the area of nutrition and public policy.

NFSC 660 Research Methods (3) Prerequisite: a 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.

NFSC 670 Intermediary Metabolism in Nutrition (3) Prerequisites: BCHM 461; and BCHM 462; or equivalent. Formerly NUTR 670. The major routes of carbohydrate, fat, and protein metabolism with particular emphasis on metabolic shifts and their detection and significance in nutrition.

NFSC 675 Nutritional Epipemiology (3) Prerequisites: BIOM 401 and NFSC 440. Corequisite BIOM 602.. Discussion of definition, history, relevance, and application of nutritional epidemiology to national and international nutrition problems. Exposure to skills and methodological tools used in nutritional epidemiology. Practical examples of epidemiologic studies are also performed.

NFSC 678 Selected Topics in Nutrition (1-6) Repeatable to 6 credits. Formerly NUTR 678. Individual or group study in an area of nutrition.

NFSC 680 Human Nutritional Status (3) Two hours of lecture and three hours of laboratory per week. Prerequisites: advanced nutrition, biochemistry and physiology. Formerly NUTR 680. Indirect and direct methods of appraisal of human nutritional status which include: dietary, anthropometric, clinical evaluations and biochemical measures.

NFSC 688 Seminar in Nutrition (1-3) Repeatable to 3 credits. Formerly NUTR 688. A study in depth of a selected phase of nutrition.

NFSC 689 Seminar in Food Science (1-3) Formerly FDSC 689. Studies of selected phases of food science.

NFSC 698 Colloquium in Food Science (1) Formerly FDSC 698. Oral reports on special topics or recently published research in food science and technology. Distinguished scientists are invited as guest lecturers. A maximum of three credits allowed for the M.S.

NFSC 699 Problems in Nutrition and Food Science (1-4) Prerequisite: CHEM 461 or permission of department. Formerly FDSC 699 and NUTR 699. Credit according to time scheduled and magnitude of problem. An experimental program on a topic other than the student's thesis problem will be conducted. Four credits shall be the maximum allowed toward an advanced degree.

NFSC 799 Master's Thesis Research (1-6) Formerly FDSC 799, NUSC 799 and NUTR 799. First and second semesters. Credit in proportion to work done and results accomplished. Investigation in some phases of foodservice administration which may form the basis of a thesis. results in the form of a thesis.

NFSC 811 Advances in Food Technology (3) Prerequisite: CHEM 461 or permission of instructor. Formerly FDSC 811. A systematic review of new products, processes and management practices in the food industry.

NFSC 888 Doctoral Seminar (1) Prerequisite: permission of department. Formerly NUTR 888. Discussion of current research related to nutrition. Presentations by doctoral students, faculty and visiting speakers.

NFSC 898 Colloquium in Nutrition (1) Formerly NUSC 898. First and second semesters. Oral reports on special topics or recently published research in nutrition. Distinguished scientists are invited as guest lecturers. A maximum of three credits allowed for the M.S.

NFSC 899 Doctoral Dissertation Research (1-8) Formerly FDSC 899, NUSC 899, and NUTR 899.