NFS 033 - What's Brewing in Food Science (3 credits)
This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits.
NFS elective course.
What's Brewing in Food Sciences Syllabus
Instructor: Todd Pritchard
NFS 095 - What's Brewing in Food Science Lab (1 credit)
This course is designed to educate students interested in the brewing industry on the techniques one might utilize in a quality assurance lab setting. Students will learn aseptic technique as well as staining, maintaining and evaluating yeast cultures for both viability and purity, sugar and alcohol content determination, how to make one’s own mash tun and immersion chiller as well as performing a single mash infusion, lautering, brew kettle dynamics and chilling.
Pre/Co-requisite: NFS 033
NFS elective course
Instructor: Todd Pritchard
NFS 034 - Servsafe Certification Course (1 credit)
This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.
NFS elective course.
Instructor: Todd Pritchard
NFS 043 - Fundamentals of Nutrition (3 credits)
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life.
NFS/DNFS required course, usually taken fall semester of first year.
Prerequisites: High school chemistry and biology
Fundamentals of Nutrition Syllabus
Instructor: Lizzy Pope
NFS 044 - Survey of the Field (1 credit)
Nutrition and Food Sciences introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all First-Year and transfer students.
NFS/DNFS required course, all first year and transfer NFS/DNFS majors, only offered in the fall.
Prerequisites: NFS and DNFS majors only, or Instructor permission.
Survey of the Field Syllabus.pdf
Instructor: Todd Pritchard
NFS 050 - D2: Cheese and Culture (3 credits)
This course examines: the 10,000 year history of cheese; the environmental,economic and cultural forces that influenced the spread of cheesemaking across continents; the evolution of diverse cheese varieties; and the intersection of cheese history with the institution of slavery in America.
NFS elective course.
Cheese and Culture Syllabus.pdf
Instructor: Paul Kindstedt
NFS 053 - Basic Concepts of Foods (3 credits, hybrid course)
Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation.
NFS/DNFS required course
Prerequisites: NFS, DNFS, FS majors and NFS minors only or instructor permission
Basic Concepts of Food Syllabus.pdf
Instructor: Amy Trubek
NFS 063 - D2: Obesity, What, Why, What to Do (3 credits)
The goal of this course is to develop a basic understanding of the Who, What, When, Where and Why of the obesity epidemic.
NFS elective course.
Obesity What Why and What to Do Syllabus.pdf
Instructor: Jean Harvey
NFS 072 - Kitchen Science (3 credits)
In this course, we use science to unlock the mysteries of food and cooking. We’ll explore the scientific principles that underlie culinary phenomena and apply them to explain the properties of foods and how certain food preparation techniques work. The class is structured as an integrated lecture-lab, and our laboratory activities will give you hands-on opportunities to put these scientific principles to the test in the kitchen.
NFS Elective course.
Instructor: Laura Almstead
NFS 073 - D2: Farm to Table: Our Food System (3 credits)
This course will explore the structure and function of contemporary food systems, and connect and compare these systems to historical processes and models.
NFS/DNFS/FS required course.
Instructor: Emily Belarmino
NFS 095 - Cooking for Health (2 credits)
This course introduces students to different strategies and important concepts involved in developing a lifetime of cooking balanced, healthy meals. The course will consider nutrition holistically, learning how to prepare balanced, well-rounded meals, and empowering students to feel confident in the kitchen and in their own definition of "healthy food". Students are introduced to these strategies and concepts in the same way as every day Americans - through the process of meal preparation.
Pre/Co-requisite: None
NFS elective course
Instructor: Amy Trubek
NFS 113 - Food Policy and Politics (3 credits)
Provides students with a systems perspective on food policies and politics across the food system. This systems course focuses on understanding the food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics.
NFS/FS elective course.
Prerequsites: CDAE 002 or CDAE 004
Food Policy and Politics Syllabus
Instructor: Meredith Niles
NFS 114 - Human Health in the Food System (3 credits)
Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes.
NFS/FS elective course; cross-listed with FS 103.
Prerequisites: NFS 043 or NFS 073.
Human Health in the Food System
Instructor: Farryl Bertmann
NFS 143 - Nutrition in the Life Cycle (3 credits)
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors.
NFS/DNFS required course, is usually taken fall semester of sophomore year.
Prerequisites: NFS 043.
Nutrition in the Life Cycle Syllabus.pdf
Instructor: Farryl Bertmann
NFS 153 - Principles of Food Technology (3 credits)
Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients.
NFS/DNFS required course, is usually taken in the spring of sophmore year.
Prerequisites: NFS 043, NFS 053 and organic chemistry
Principles of Food Technology Syllabus
Instructor: Todd Pritchard
NFS 154 - Principles of Food Technology Lab (1 credit)
Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development.
NFS/DNFS required course.
Prerequisites: NFS 054, NFS 153, or concurrent enrollment in NFS 153, organic chemistry; NFS/DNFS majors only.
Principles of Food Technology Lab Syllabus
Instructor: Todd Pritchard
NFS 156 - Deadly Food: Outbreak Investigations (3 credits)
Investigate how U.S. public health officials discover, investigate, and solve foodborne outbreaks. This course will introduce you to common pathogens and foods involved in outbreaks in the U.S., the laboratory and investigative methods officials use to solve the outbreaks, and the government agencies involved. The second half of the semester will focus on case studies of famous outbreaks.
Prerequisites: NFS 153 or MMG 001 or ASCI 001, or instructor permission
Deadly Foods: Outbreak Investigations Syllabus
Instructor: Andrea Etter
NFS 163 - Sports Nutrition (3 credits)
This course expands upon basic nutrition concepts by exploring the unique nutritional
needs of athletes. Course topics include energy requirements for resistance and
endurance athletes, principles of a balanced diet, timing and composition of pre- and
post-activity meals, vitamins and minerals, ergogenic aids, hydration and unique needs
for various athletic groups.
NFS elective course.
Prerequisites: NFS 043 or Instructor permission
Instructor: Jamie Sheahan
NFS 183 - Introduction to Biochemistry (3 credits)
Biochemistry explores the chemical reactions that make life possible. This course primarily focuses on the sets of reactions involved in metabolism of carbohydrates and lipids.
NFS required course.
Prerequisites: CHEM 042 or CHEM 141/142 or acceptable coursework in organic chemistry
Intro_to_Biochemistry_Syllabus.pdf
Instructor: Laura Almstead
NFS 195 - Principles of Cheesemaking (3 credits)
The overarching goal of this course is to provide an overview of the science and technology that underpins the transformation of milk to fresh (or unripened) cheese, and the transformation of unripened cheese to fully ripened cheese.
Prerequisites: NFS 153, Chem 023 or equivilent
Principles of Cheesemaking Syllabus
Instructor: Paul Kindstedt
NFS 195 - Sustainable Cooking (2 credits, hybrid course)
This course introduces students to different strategies and important concepts involved in developing a lifetime practice of sustainable cooking. The course will consider the social, environmental and economic pillars of sustainability. How can we develop sustainable cooking practices? What are the most important variables in developing a sustainable cooking practice? Low carbon emissions? Vegetarian diets? Local purchasing? Students are introduced to these strategies and concepts in the same way as everyday Americans – through the process of meal preparation. Thus, concepts and practices are always considered as interconnected. Finally, a major goal of this course is to have the student be able to understand and use these concepts not just in the classroom but in their home and work settings.
Prerequisites: juniors and seniors only
Instructor: Amy Trubek
NFS 096/196/296 - Internship (1-3 credits for NFS 096, 1-18 credits for NFS 196 and NFS 296)
Get real-world experience and course credit. Your professional experience will be jointly supervised by a faculty member and a business or community representative.
Prerequisites: NFS students only, DNFS students register for NFS 274, Instructor Permission
NFS_196_Internships_Syllabus.pdf
NFS_296_Internships_Syllabus.pdf
Instructor: Paul Kindstedt
NFS 192/292 - Independent Study (1 to 18 credits)
A course which is tailored to fit the interests of a specific student, which occurs outside the traditional "classroom/laboratory setting" under the supervision of an NFS faculty member, for which credit is awarded. Offered at department discretion.
Prerequisites: Instructor Permission
Instructor: supervising NFS faculty member
NFS 191/291 - Teaching Assistantship (1-3 credits)
Undergradaute student service as a teaching assitant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at departemnt discretion.
Prerequisites: Instructor permission
Instructor: supervising NFS faculty member
NFS 198/298 - Undergraduate Research (1-18 credits)
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion.
Prerequisites: Instructor permission
NFS_Undergraduate_Research_Syllabus.pdf
Instructor: Paul Kindstedt
NFS 203 - Food Microbiology (3 credits)
Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food.
NFS/DNFS required course.
Prerequisites: NFS 153 or Instructor permission.
Co-Requisites: NFS 213
Food Microbiology Syllabus.pdf
Instructor: Todd Pritchard
NFS 213 - Food Microbiology Lab (1 credit)
Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products.
NFS/DNFS required course.
Prerequisites: NFS 153, NFS 154, or Instructor permission.
Co-requisites: NFS 203
Food_Microbiology_Lab_Syllabus.pdf
Instuctor: Todd Pritchard
NFS 205 - Functional Foods: Principles and Technology (3 credits)
Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food.
NFS elective course.
Pre/Co-requisties: NFS 153, NFS 154, NFS 295 Functional Foods Lab, or Instructor permission.
Functional Foods Principles and Technolgy Syllabus.pdf
Instructor: Mingruo Guo
NFS 295 - Functional Foods: Principles and Technology Lab (1 credit)
This course will allow students to gain hands-on experience of functional foods making in real world application and how to make functional foods themselves.
NFS elective course.
Labs are every other week and six labs will be taught during the semester.
Co-requisites: NFS 205
Functional Foods Principles and Technology Lab Syllabus.pdf
Instructor: Mingruo Guo
NFS 223 - Nutrition Education and Counseling (3 credits)
Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling.
DNFS required course.
Pre/co-requisites: NFS 043, NFS 053, NFS 143, NFS and DNFS majors only
This course, required for DNFS majors, is usually taken in the Fall semester of junior year.
Nutrition Education and Counseling Syllabus.pdf
Instructor: Farryl Bertmann
NFS 243 - Advanced Nutrition (3 credits)
Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition.
NFS/DNFS required course, is taken during spring semester of junior year.
Prerequisites: NFS 043; PBIO 185; ANPS 019; Junior standing.
Instructor: Beth Bradley
NFS 244 - Nutrition in Health and Disease Prevention (3 credits)
In this course students will examine how different foods influence health, and critically critique controversies surrounding popular and recommended eating patterns. Students will also identify common decision-making shortcuts used for health-related decisions, and ways to influence behavior to encourage health behaviors.
DNFS required course, usually taken in junior or senior year.
Pre/co-requisites: NFS 053, NFS 143, Chem 42, ANPS 20.
Nutrition in Health and Disease Prevention Syllabus
Instructor: Lizzy Pope
NFS 295 - Nutrition for Global Health (3 credits)
This is an upper level course designed to expose students to contemporary issues in public health nutrition in a global setting, with an emphasis on maternal and child nutrition in low- and middle-income countries. The course has a particular focus on the interplay between demographic, nutritional, and epidemiologic transitions.y.
NFS elective course
Prerequisites: NFS 043 and at least one of the following: NFS 113, NFS 114, FS 103, ANTH 173, HLTH 103, or instructor permission
Nutrition for Global Health Syllabus
Instructor: Emily Belarmino
NFS 250 - Foodservice Systems Management (4 credits)
This course provides an overview of the management practices utilized to direct, operate and control foodservices. The course focuses on the role and competencies of the Registered Dietitian (RD) working in these environments. Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework.
DNFS required course, usually taken during spring semester of junior year.
Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; NFS, DNFS and MSD majors only.
Foodservice Systems Management
Instructor: Stephanie Gall
NFS 253 - Food Safety and Regulation (3 credits)
Comprehensive examination of U.S. food laws and regulations and their relationships to the safety of the U.S. food supply. Focus on how food-related laws and regulations are enacted and enforced, through detailed examination of selected food regulation topics.
NFS elective course. Online Course.
Prerequisites: Instructor permission
Food Safety and Regulation Syllabus.pdf
Instructor: Stephen Pintauro
NFS 254 - Global Food Safety (3 credits)
An overview of food safety issues, policies and opportunities around the globe, with a focus on bacterial, viral and parsite-based food safety challenges.
NFS elective course
Prerequisites: NFS 113 or NFS 114 and NFS 153 or MMG 002 or MMG 101
Global Food Safety Syllabus
Instructor: Andrea Etter
NFS 260 - Diet and Disease (3 credits)
Examination of the physiologic, biochemical, and psychosocial basis of several disease states and the application of medical nutrition therapy in treatment.
DNFS required course.
Prerequisites: NFS 053, NFS 143, NFS 243, NFS 244.
Instructor: Amy Nickerson
NFS 262 - Community Nutrition (3 credits)
Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation.
DNFS required course, istaken in spring semester of junior or senior year.
Prerequisites: junior or senior standing
Instructor: Farryl Bertmann
NFS 263/BIOCHEM 263 - Nutritional Biochemistry (3 credits)
A special emphasis of this course is the biochemistry of all of the vitamins and some of the major minerals and microminerals important for human nutrition. In addition there is special emphasis on important metabolic pathways in the context of various popular diets such as the “Atkins Diet” and “Mediterranean Diet”, and how these pathways are altered in response to a change in diet. As such, this course also describes the chemistry, biology, and nutriture of carbohydates, proteins, and lipids that are important to the various types of diets that are discussed.
DNFS required course, is taken in spring semester of senior year.
Prerequisites: NFS 183, PBIO 185, BIOC 201 or BIOC 205
Nutritional_BioChem_Syllabus.pdf
Instructor: Robert Hondal
NFS 274 - Community Practicum (1 to 6 credits)
A required component of the curriculum for DNFS majors that is an on-site supervised work experience combined with a structured academic learning plan directed by an NFS faculty member, for which academic credit is awarded.
DNFS required course.
Prerequisites: Instructor permission. (not offered for graduate credit)
Instructor: Farryl Bertmann
NFS 283 - HACCP: Theory and Application (3 credits)
This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed.
NFS elective course.
Prerequisites: NFS 203 and instructor permission.
Instructor: Todd Pritchard
NFS 286 - DNFS Senior Seminar (1 credit)
Transitioning from college to the next step in a nutrition career is very exciting, but can also be confusing and stressful. This course is designed to help you through the process if identifying what you'd like to do with your dietetics degree after graduating from UVM and completing the required materials for that opportunity. The course will involve self-reflection, goal setting, applied writing, interview simulation and menorship from Dr. Lizzy as well as UVM MSD students and previous graduates.
DNFS required course
Prerequisites: Senior DNFS student
DNFS_Senior_Seminar_Syllabus.pdf
Instructor: Lizzy Pope
NFS 286 - NFS Senior Seminar (1 credit)
Food industry is always looking for scientists for food quality control, operation management, processing, research and development, marketing and distribution. Food Science is an applied science. Students majoring in the filed should have hands-on, real industrial settings to learn problem solving knowledge in food science, including general knowldge of the industry, markey trend, new products delvelopment and food quality control.
NFS required course
Prerequisites: NFS senior
Instructor: Mingruo Guo
NFS 295 - Nutrition Therapy for Eating Disorders (3 credits)
Exploring the etiology, diagnosis, and treatment of eating disorders including anorexia nervosa, bulimia nervosa, and binge eating disorder. Other specified feeding and eating disorders (OSFED) will also be discussed.
NFS elective course
Prerequisites: NFS 043, NFS 143, Junior or Senior standing, or instructor permission
Nutrition_Therapy_for_Eating_Disorders_Syllabus.pdf
Instructor: Dana Notte
NFS 310 - MSD Journal Club (2 credits)
Critical review and integration of scientific information and research into practice. Topics of emphasis will include nutrition, sustainable and resilient food systems, organizational and professional values of diversity, equity, inclusion and access, food security and malnutrition, as well as, chronic disease prevention and management.
Prerequisites: MSD students only.
Instructor: Farryl Bertmann
NFS 311 - Supervised Practice I (4 credits)
Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.
Prerequisites: MSD students only.
Supervised_Practice_I_Course_Outline.pdf
Instructor: Farryl Bertmann
NFS 312 - Supervised Practice II (4 credits)
Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.
Prerequisites: MSD students only.
Supervised_Practice_II_Syllabus.pdf
Instructor: Farryl Bertmann
NFS 313 - Food Safety and Public Policy (3 credits)
This course explores issues that impact the development of microbiological food safety policy through analysis of how science and risk assessment are used in establishing policy. Using selected case studies and readings, we will examine the factors which have created current food safety policies and explore how future improvements can be made to protect public health.
Prerequisites: NFS 203, Senior standing, Graduate student or Instructor permission.
Food_Safety_and_Public_Policy_Syllabus.pdf
Instructor: Catherine Donnelly
NFS 350 - Nutrition and Food Sciences Seminar (1 credit)
This one credit seminar course focuses on research intended to address challengesand opportunities in contemporary nutrition and food sciences. This will be donethrough weekly presentations of on-going research by Nutrition and Food Sciences graduate students, undergraduate students and Department faculty.
Prerequisites: NFS graduate students.
Instructor: Paul Kindstedt
NFS 390 - Master's Project Research (3-6 credits)
Instructor: NFS Project Faculty Advisor
NFS 391 - Master's Thesis Research (credits as arranged)
Instructor: NFS Thesis Faculty Advisor
NFS 392 - Evidence Based Practicum Project (2 credits)
Solutions, data collection and analysis, writing and presenting the results and conclusions of a research problem.
Prerequisites: completion of first year in MS in Dietetics program.
Instructor: Farryl Bertmann