NFS 1033 - 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 1034 - Food Safety for Food Service (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 required course for Dietetics Concnetration

Food Safety for Food Service Syllabus

Instructor: Todd Pritchard

NFS 1043 - Fundamentals of Nutrition (N1) (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 required course for all concentrations

Prerequisites: High school chemistry and biology

Fundamentals of Nutrition Syllabus

Instructor: Lizzy Pope

NFS 1044 - 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 required course for all concetrations, all first year and transfer students, only offered in the fall.

Prerequisites: NFS majors only, or Instructor permission.

Survey of the Field Syllabus

Instructor: Todd Pritchard

NFS 1053 - 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 required course for Dietetics Concentration and Nutrition, Sustainability and Society Concentration

Prerequisites: NFS, FS majors and NFS minors only, or instructor permission

Basic Concepts of Food Syllabus

Instructor: Amy Finley

NFS 1072 - Kitchen Science (N2) (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 required course for Food Sciences Concentration.

Kitchen Science Syllabus

Instructor: Laura Almstead

NFS 1073 - D2: Farm to Table: Our Food System (D2, S1, SU) (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 required course for all concentrations

Farm to Table Syllabus

Instructor: Emily Belarmino

NFS 1990 - Wide World of Fermentation (3 credits)

This course has been developed to introduce students to many foods that are produced via the us of microbes such as yeast, molds and bacteria.

NFS Elective Course

Wide World of Fermentation Syllabus

Instructor: Todd Pritchard

NFS 1990 - Delve Into Dairy Foods (3 credits)

Delve into Dairy Foods is designed to provide students with an overview of the past, present, and future of dairy foods in the American diet. The course begins with a review of the scientific and societal scenarios that helped build the dairy industry in America. The role of dairy foods in human nutrition, health, and disease will be explored. The sustainability of dairy production and processing will be discussed. The final section of the course will focus on how the industry is innovating and evolving to meet consumer demands. Upon the completion of NFS 095 students will be able to describe the role of dairy in the American diet and discuss the science underlying popular and controversial topics related to dairy foods.

NFS Elective Course

Delve Into Dairy Foods Syllabus

Instructor: Beth Bradley

NFS 2113 - U.S. 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 required course for Food Sciences Concentration and Nutrition, Sustainability and Society Concentration

Prerequsites: NFS 073 or CDAE 1020 or CDAE 1040

US Food Policy and Politics Syllabus

Instructor: Staff

NFS 2114 - 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 required course for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS 1043 or NFS 1073.

Human Health in the Food System

Instructor: Staff

NFS 2143 - 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 required course for Dietetics Concentration and Nutrition, Sustainability and Society Concentration

Prerequisites: NFS 1043.

Nutrition in the Life Cycle Syllabus

Instructor: Kelsey Rose

NFS 2153 - 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 required course for Food Sciences Concentration

Prerequisites: NFS 1043, NFS 1053 and Chem 1580

Principles of Food Technology Syllabus

Instructor: Todd Pritchard

NFS 2154 - 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 required course for Food Sciences Concentration

Prerequisites: NFS 2153, or concurrent enrollment in NFS 2153, Chem 1580; NFS majors only.

Principles of Food Technology Lab Syllabus

Instructor: Todd Pritchard

NFS 2156 - 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.

NFS required course for Food Sciences Concentration

Prerequisites: NFS 2153 or MMG 1010 or ASCI 1000, or instructor permission

Deadly Foods: Outbreak Investigations Syllabus

Instructor: Andrea Etter

NFS 2163 - 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 1043 or Instructor permission

Sports Nutrition Syllabus

Instructor: Chris Skinner

NFS 2183 - 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 all concetrations

Prerequisites: CHEM 1580 or CHEM 2580/2585 or acceptable coursework in organic chemistry

Intro to BioChemistry Syllabus

Instructor: Laura Almstead

NFS 2195 - Foods for Planetary Health (3 credits)

This course introduces students to the key opportunities, challenges, and tradeoffs inherent to developing dietary patterns that align with planetary health. To do so, the course will incorporate the environmental, health, social, and economic pillars of sustainability in exploration of major foods, dietary patterns, and food systems. Students will learn how to evaluate different sources of information and data related to sustainable dietary patterns and engage in thoughtful discussions about key topics related to the growing interest in aligning human and planetary health. By the end of this course, students will be able to critically evaluate different strategies for developing sustainable diets both at the societal level and in their own lives.

NFS Required Course for the Nutrition, Sustainability and Society Concentration

Co-Requisite: NFS 2196 Planetary Health Foods Lab

Foods for Planetary Health Syllabus

Instructor:Ashely McCarthy

NFS 2196 - Planetary Health Foods Lab (1 credit)

This course introduces students to different strategies and important concepts involved in developing a lifetime practice of sustainable cooking. The course will consider the 4 pillars of sustainability and the key tradeoffs to consider in concert with the Foods for Planetary Health seminar course. Students are introduced to these concepts and strategies 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.

NFS Required Course for the Nutrition, Sustainability and Society Concentration

Co-Requisite: Foods for Planetary Health

Planetary Health Foods Lab Syllabus

Instructor:Amy Trubek and Amy Finley

NFS 1991/2991/3991 - Internship (1-3 credits for NFS 1991, 1-18 credits for NFS 2991 and NFS 3991)

Get real-world experience and course credit. Your professional experience will be jointly supervised by a faculty member and a business or community representative.

NFS 296 required course for Food Sciences Concentration

NFS 296 required course choice for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS students only, NFS Dietetics Concentration students register for NFS 3890

Undergraduate Research and Internship Syllabus

Instructor: Amy Finley

NFS 2993/3993 - 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 2994/3994 - 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 2995/3995 - 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.

NFS 2995 required course choice for Nutrition, Sustainability and Society

Prerequisites: Instructor permission

Undergraduate Research and Internship Syllabus

Instructor: Emily Belarmino

NFS 3203 - 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 required course for all concentrations

Prerequisites: NFS 2153 or Instructor permission.

Co-Requisites: NFS 3204

Food Microbiology Syllabus

Instructor: Andrea Etter

NFS 3204 - 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 required course for all concentrations

Prerequisites: NFS 2153, NFS 2154, or Instructor permission.

Co-requisites: NFS 3203

Food Microbiology Lab Syllabus

Instuctor: Andrea Etter

NFS 3205 - 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 required course for Food Sciences Concentration

Pre/Co-requisties: NFS 2153, NFS 2154, or Instructor permission.

Functional Foods Syllabus

Instructor: Beth Bradley

NFS 3223 - 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.

NFS required course for Dietetics Concentration

Pre/co-requisites: NFS 1043, NFS 1053, NFS 2143

Nutritional Education and Counseling Syllabus

Instructor: Kelsey Rose

NFS 3243 - Advanced Nutrition (3 credits)

Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition.

NFS required course for all concentrations

Prerequisites: NFS 1043; NFS 2183; ANPS 1190; Junior standing.

Advanced Nutrition Syllabus

Instructor: Beth Bradley

NFS 3250 - 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.

NFS required course for Dietetics Concentration

Prerequisites: BSAD 1610 or CDAE 2580; BSAD 2300; minimum Junior standing; NFS and MSD majors only.

Foodservice Systems Management

Instructor: Kelsey Rose

NFS 3254 - 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 required course choice for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS 2113 or NFS 2114 and NFS 2153 or MMG 1020 or MMG 2010

Global Food Safety Syllabus

Instructor: Andrea Etter

NFS 3260 - Clinical Nutrition 1 (3 credits)

This course focuses on understanding various disease conditions and how different food patterns relate to the prevention and management of common diseases. The Nutrition Care Process will be used throughout, and the importance of interprofessional practice as well as the dietitian's role on the healthcare team will be emphasized.

NFS required course for Dietetics Concentration

Prerequisites: NFS 2143, NFS 3243, Senior standing

Clinical Nutrition 1 Syllabus

Instructor: Kelsey Rose

NFS 3261 - Clinical Nutrition 2 (3 credits)

This course builds further understanding of various disease conditions and how different food patterns relate to the prevention and management of common diseases. For specific disease states students will examine how diet should be modified to prevent, treat, or manage the disease condition.

Prerequsites: NFS 3260

Clinical Nutrition 2 Syllabus

Instructor: Kelsey Rose

NFS 3262 - 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.

NFS required course for Dietetics Concentration and Nutrition, Sustainability and Society Concentration

Prerequisites: junior or senior standing

Community Nutrition Syllabus

Instructor: Trishnee Bhurosy

NFS 263/BIOC 3063 - 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.

NFS required course for Dietetics Concentration

Prerequisites: NFS 2183, BIOC 3001 or BIOC 3005

PDF icon Nutritional_BioChem_Syllabus.pdf

Instructor: Robert Hondal

NFS 3283 - 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 required course for Food Sciences Concetration

Prerequisites: NFS 3203 and instructor permission.

HAACP Syllabus

Instructor: Todd Pritchard

NFS 3890 - Community Practicum (1 to 6 credits)

A required component of the curriculum for NFS Dietetics Concentration 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.

NFS required course for Dietetics Concentration

Prerequisites: NFS Dietetics Concentration only (not offered for graduate credit)

Community Practicum Syllabus

Instructor: Kelsey Rose

NFS 3990 -  Food Product Production and Analysis (3 credits)

Food Product Development and Analysis is designed for seniors and graduate students who are majoring in food science. In this course, lectures and practical laboratory exercises will be offered to formulate food products, determine and analyze the physical properties, quantify the content of functional components using different analytical protocols.

NFS Elective Course

Food Product Production and Analysis Syllabus

Instructor: Mingruo Guo

NFS 4245 - Nutrition for Global Health (GC1) (3 credits, online course)

This course is 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.

Prerequisite: Senior Standing

Nutrition for Global Health Syllabus

Instructor: Emily Belarmino

NFS 4286 - NFS Senior Seminar - Dietetics Concentration (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.

NFS required course for Dietetics Concentration

Prerequisites: Senior NFS Dietetics Concentration student

Dietetics Senior Seminar Syllabus

Instructor: Lizzy Pope

NFS 4286 - NFS Senior Seminar - Food Sciences Concentration (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 fro Food Sciences Concentration

Prerequisites: Senior NFS Food Sciences Cocentration student

Food Science Senior Seminar Syllabus

Instructor: Mingruo Guo

NFS 4286 - NFS Senior Seminar - Nutrition, Sustainability and Society Concetration (1 credit)

NFS required course for Nurtition, Sustainability and Society Concentration

Prerequisites: Senior Nutrition, Sustainability and Society Cocnetration student

Instructor: Meredith Niles

NFS 5253 - Food Regulation (3 credits, online course)

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.

Prerequisite: Senior or Graduate Standing

Food Regulation Syllabus

Instructor: Stephen Pintauro

NFS 5254 - 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.

Prerequisite: Senior or Graduate Standing

Global Food Safety Syllabus

Instructor: Andrea Etter

NFS 6000 - Social and Behavioral Nutrition (3 credits, online course)

This course will examine health from a psychosocial and social ecologic framework, examining how individual and interpersonal factors interact to influence health. Health education and health promotion theories will also be discussed, and their application to public interventions that aim to modify one or more levels of the social ecologic model will be analyzed using examples from the published literature. This course will follow an online synchronous seminar format with student presentations and critiques of readings, interactive lectures, group work, and active discussion.

Prerequisite: Graduate Standing

Social and Behavioral Nutrition Syllabus

Instructor: Trishnee Bhurosy

NFS 6100 - MSD Journal Club (2 credits, online course)

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.

MSD Journal Club Syllabus

Instructor: Emily Belarmino

NFS 6110 - Supervised Practice I (4 credits, online course)

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 Syllabus

Instructor: Farryl Bertmann

NFS 6120 - Supervised Practice II (4 credits, online course)

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

Instructor: Farryl Bertmann

NFS 6130 - Evidence Based Practicum Project (2 credits, online course)

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.

MSD Evidensed Based Practice Project Syllabus

Instructor: Farryl Bertmann

NFS 6350 - 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. 

NFS Seminar Syllabus

Instructor: Chris Skinner

NFS 6362 - Intro to Research Methods (3 credits)

Basic introduction to research methods at the MS level, including formulation of a research question and hypothesis, literature searching and preparation of a literature review, analytical methods and experimental design, data analysis and presentation, and journal article publication.

Prerequisites: AMP accepted students and graduate students

Intro to Research Methods Syllabus

Instructor:

NFS 6391 - Master's Thesis Research (credits as arranged)

NFS MS graduate students undertake a problem of original research under the supervision of an NFS graduate faculty member as their advisor. At the conclusion of their research the student must present and defend successfully a thesis which embodies the results of the work and demonstrates the capability for independent research.

Instructor: NFS Thesis Faculty Advisor

NFS 6392 - Master's Project Research (3-6 credits)

NFS AMP MS graduate students undertake a final project under the supervision of their NFS graduate faculty advisor. Students will present an oral presentation on their final project during their final semester.

Instructor: NFS Project Faculty Advisor