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.