NFSC 221 Basic Nutrition 3.0; 3 cr.
Nutritional survey of nutrients, including their food sources, digestion, metabolism, functions, and requirements in humans. Course offered in fall and spring.
NFSC 261 Introductory Biochemistry 3.0; 3 cr.
Chemistry of biological compounds, their enzymatic degradation, and intermediary metabolism. Prerequisite: CHEM 208. Course offered in fall and spring.
NFSC 265 Food Chemistry 3.0; 3 cr.
Chemical composition, physical and sensory properties of foods. Prerequisite: CHEM 208.
NFSC 267 Food Analysis 1.3; 2 cr.
Laboratory methods for chemical analysis of nutrients and chemicals in food products. Prerequisites: CHEM 205, CHEM 209; Pre- or co-requisite: NFSC 265. Course offered in fall and spring.
NFSC 272 Introduction to Food Service and Industries 1.3; 2 cr.
An introduction to food service and the food industry. This course explains the food chain system, and describes the food service institutions and the different food industries; it also includes visits to different institutions in the food chain. Prerequisites: NFSC 265 and NFSC 277.
NFSC 277 Food Microbiology I 3.0; 3 cr.
A survey of micro-organisms and their role in causing food spoilage and food poisoning, and the control of microbial spoilage and pathogenic micro-organisms in foods.
NFSC 278 Food Microbiology II 2.3; 3 cr.
Microbiological aspects of food preservation; beneficial utilization of micro-organisms in food applications; detection of microbial contamination and hazards of importance to public health. Prerequisite: NFSC 277.
NFSC 280 Summer Training in Food Establishments 1 cr.
Involves students in supervised training in one of the food service institutions or food industries. Prerequisite: NFSC 272.
NFSC 282 Food Quality Management 3.0; 3 cr.
Basic principles of food quality control, quality assurance, and quality management in food service establishments and food industries; emphasis on modern concepts such as HACCP, ISO 9000, and Good Manufacturing Practices.
NFSC 287 Food Processing 2.0; 2 cr.
Technology and processing of foods; includes processing food products in the Pilot Plant. Prerequisites: NFSC 265, ND III or FSM III.
NFSC 288 Technology of Food Products 2.3; 3 cr.
Principle of food spoilage, food preservation, and the different methods of food processing. Prerequisites: NFSC 261, ND III, FSM III or AGR IV.
NFSC 289 Food Processing Laboratory 0.3; 1 cr.
Laboratory exercises in the Pilot Plant in food preservation and processing. Co-requisite: NFSC 287, ND III or FSM III.
NFSC 291 Elements of Food Engineering 3.0; 3 cr.
Basic concepts and principles of food engineering; emphasis on food handling and unit operations utilized in food processing. Prerequisites: MATH 204, FSM III.
NFSC 296 Current Topics in Food Sciences and Nutrition 1 cr.
Prerequisite: ND III or FSM III. Course offered in fall and spring.
NFSC 299 Projects in Nutrition and Food Sciences 2 cr.
Directed study. Tutorial. Prerequisite: ND III or FSM III.