University of Vermont

Department of Nutrition and Food Sciences

Nutrition and Food Sciences Minor

An NFS Minor complements majors such as Animal Science, Athletic Training, Community Entrepreneurship, Environmental Science, Exercise and Movement Science and Nursing to name a few.

So many careers and lifestyles pair well with the Nutrition and Food Sciences Minor. Whether you want to launch your own food business or diversified farm, become a cheesemonger, make your mark as a science or food journalisit, put your activism to work for a non-profit or many more livlihoods an NFS Minor will serve you well and give you credit for courses you naturally gravitate toward. Work closely with your advisor to make best use of your courseload.

Minor in Nutrition and Food Sciences Requirements:

  • A total of fifteen credit hours in Nutrition and Food Sciences: 9 credit hours consisting of NFS 043, NFS 053, NFS 143, plus six credits of NFS didactic courses numbered at or above the 100 level. Independent study, field experience and undergraduate research cannot be counted in this total.
  • Any student interested in enrolling in this minor should select the 100/200 level courses they wish to take, fill out the Declaration of Minor Form (pdf) and bring it to Ann Martin in the department office, 256 MLS Carrigan Wing, for approval.
  • Questions regarding a Minor in Nutrition and Food Sciences should be directed to Dr. Farryl Bertmann, the faculty advisor for a Minor in NFS.

The NFS courses that are offered to UVM students for the minor include:

  • NFS 043: Fundamentals of Nutrition
  • NFS 053: Basic Concepts of Food
  • NFS 143: Nutrition in the Life Cycle
  • NFS 163: Sports Nutrition
  • NFS 185: Food and Culture
  • NFS 205: Functional Foods:Principles and Technology
  • NFS 223: Nutrition Education and Counseling
  • NFS 244: Nutrition in Health and Disease Prevention
  • NFS 250: Foodservice Systems Management
  • NFS 260: Diet and Disease
  • NFS 262: Community Nutrition
  • NFS 263: Nutritional Biochemistry
  • NFS 283: HACCP:Theory and Application
  • NFS 295: Food Safety and Public Policy
  • NFS 295: Sustainable Food Purchasing: What is the Future for Food Service?

Last modified September 25 2015 10:00 AM