College of Agriculture and Life Sciences
The vision of the food sciences concentration is to provide graduates with a solid foundation in the field in order to be key contributors to the food and beverage industry in Vermont and nationally. Graduates will obtain knowledge in nutrition, food chemistry and analysis, food microbiology and safety.

Concentration Requirements

Body
Breadth of Knowledge Courses
Course NumberCourse NameCredits
NFS 1043Fundamentals of Nutrition3 credits
NFS 1044Survey of the Field1 credit
NFS 1072Kitchen Science3 credits
NFS 1073Farm to Table3 credits
NFS 3203Food Microbiology3 credits
NFS 3204Food Microbiology Lab1 credit
NFS 3243Advanced Nutrition3 credits
NFS 4286NFS Senior Seminar1 credit
Depth of Knowledge Courses
Course NumberCourse NameCredits
NFS 2113US Food Policy & Politics3 credits
NFS 2153Principles of Food Technology3 credits
NFS 2154Principles of Food Technology Lab1 credit
NFS 2156Deadly Foods: Outbreak Investigations3 credits
NFS 3205Functional Foods3 credits
NFS 3283HAACP: Theory & Application3 credits
NFS 3991Internship: Food Industry1-3 credits

*General and CALS Core Curriculum requirements are found in the 4-year Academic Plan as well as in the Checklist of Required Courses located in the column on the right hand side of this page

Learning Outcomes

Body
  • Describe and demonstrate nutrition and food science concepts and principles
  • Demonstrate quantitative and qualitative reasoning as it applies to current issues in nutrition and food sciences through effective oral and written communication
  • Apply critical thinking, problem-solving, and reflective skills necessary to work independently and cooperatively in food, nutrition, and health fields
  • Articulate values consistent with the ethical practice of working in food, nutrition, and health fields