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Department of Nutrition and Food Sciences
 
MS in Food Technology Course Descriptions
Core Courses (Thesis)

AGSC 301 Statistical Methods in Agriculture 2.3; 3 cr.

This is an intermediate level course of statistics. Topics include introduction to designs in Nutrition and Food Science research; critical appraisal of literature; methods of describing data; statistical inference for means and proportions; linear and logistic regression, and an introduction to multiple regression. Prerequisites: STAT 210 or EDUC 227 and CMPS 209. Course offered in fall and spring.

NFSC 305 Sensory Evaluation of Food 3.0; 3 cr.

Designed to help the food scientist solve typical sensory problems; select appropriate panelists for specific sensory tests and conduct such tests, analyze and interpret the results, and write a report. Prerequisite: STAT 210 or EDUC 227.

NFSC 310 Advanced Food Biochemistry 3.0; 3 cr.

Study of food enzymes, lipid oxidation in foods and biological systems, and genetically modified foods. Prerequisite: NFSC 261.

NFSC 351 Food Safety: Contaminants and Toxins 3.0; 3 cr.

General principles of food toxicology with emphasis on toxic constituents in plant, animal, marine, and fungal origin, contaminants and food processing induced toxins. Risk characterization and laws and regulations of food safety.

NFSC 370 Food Product Development 3.0; 3 cr.

To learn the chemical and physical properties of food ingredients. To apply the product development process from idea generation to marketing. Prerequisite: NFSC 287.

NFSC 395 Graduate Seminar in Nutrition and Food Science 1.0; 1 cr.

NFSC 396/396A Comprehensive Exam 0 cr.

NFSC 399 MS Thesis

Core Courses (Non-Thesis)

AGSC 301 Statistical Methods in Agriculture 2.3; 3 cr.

This is an intermediate level course of statistics. Topics include introduction to designs in Nutrition and Food Science research; critical appraisal of literature; methods of describing data; statistical inference for means and proportions; linear and logistic regression, and an introduction to multiple regression. Prerequisites: STAT 210 or EDUC 227 and CMPS 209. Course offered in fall and spring.

NFSC 300 Graduate Tutorial 1-3 cr.

Directed study.

NFSC 305 Sensory Evaluation of Food 3.0; 3 cr.

Designed to help the food scientist solve typical sensory problems; select appropriate panelists for specific sensory tests and conduct such tests, analyze and interpret the results, and write a report. Prerequisite: STAT 210 or EDUC 227.

NFSC 310 Advanced Food Biochemistry 3.0; 3 cr.

Study of food enzymes, lipid oxidation in foods and biological systems, and genetically modified foods. Prerequisite: NFSC 261.

NFSC 351 Food Safety: Contaminants and Toxins 3.0; 3 cr.

General principles of food toxicology with emphasis on toxic constituents in plant, animal, marine, and fungal origin, contaminants and food processing induced toxins. Risk characterization and laws and regulations of food safety.

NFSC 370 Food Product Development 3.0; 3 cr.

To learn the chemical and physical properties of food ingredients. To apply the product development process from idea generation to marketing. Prerequisite: NFSC 287.

NFSC 371 Food Engineering 3.0; 3 cr.

Basic concepts and principles of food engineering and their applications; focus on engineering design and analysis of unit operations common to food processing. Prerequisite: NFSC 291.

NFSC 395 Graduate Seminar in Nutrition and Food Science 1.0; 1 cr.

NFSC 396/396A Comprehensive Exam 0 cr.

Elective Courses for the MS Degree in Food Technology

NFSC 306 Community Nutrition: Research and Intervention 3.0; 3 cr.

The role of nutrition in improving the health and well-being of communities. Population nutritional status and needs assessment; planning, implementing and evaluating community nutrition and emergency nutrition programs and policies. Identification and assessment of nutritional status in the community, nutritional surveys, program development, nutritional education planning policies, and nutritional ecology. Prerequisites: NFSC 221 and NFSC 222.

NFSC 308 Advanced Therapeutic Nutrition 3.0; 3 cr.

Advances in nutritional care, metabolic changes, and dietary management of diseases. Prerequisite: NFSC 274.

NFSC 312 Sports Nutrition 3.0; 3 cr.

Nutritional needs for the various types of athletic performance, and selected ergogenic and ergolytic supplements as related to physical performance.

NFSC 314 Advanced Nutrition: Minerals 3.0; 3 cr.

Advanced nutritional, biochemical, and physiological aspects of macro- and micro-mineral elements, and toxic elements in humans. Prerequisite: NFSC 274.

NFSC 315 Advanced Nutrition: Vitamins 3.0; 3 cr.

Advanced nutritional, biochemical, and physiological aspects of vitamins and vitamin-like substances in humans. Prerequisite: NFSC 274.

NFSC 377 Food Packaging 3.0; 3cr

This course provides the students with the basic knowledge regarding food packaging materials, machinery and technology. It provides an overview of the elements of packaging science and engineering applied to the presentation, distribution and marketing of various food products. Prerequisite: NFSC 291.

NFSC 391 Laboratory Methods in Nutrition and Food Science 1.6; 3 cr.

Principles of animal experiments, analytical techniques, and instrumentation used in nutrition and food science research studies. Prerequisite: NFSC 267.

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