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 - 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 required course for Dietetics Concnetration
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.
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 Trubek
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.
Instructor: Laura Almstead
NFS 1073 - D2: Farm to Table: Our Food System (D2, 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
Instructor: Emily Belarmino
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
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.pdf
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
Instructor: Jamie Sheahan
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 2990 - Sustainable Diets (3 credits)
This course introduces students to the sustainable diets movement and the key challenges and tradeoffs inherent to developing diets that support planetary health. In order to do so, the course will incorporate the environmental, social, and economic pillars of sustainability. Students will learn how to evaluate different sources of information and data related to sustainable diets and engage in thoughtful discussions about key topics related to sustainable diets. For example, can animal products be part of a sustainable diet? Is there a place for genetically engineered crops in a sustainable diet? Is local food more sustainable? And much more! 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 Elective Course
Sustainable Diets Syllabus
Instructor: Amy Trubek and Ashely McCarthy
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: Beth Bradley
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: Beth Bradley
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
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: Principles and Technology Syllabus
Instructor: Mingruo Guo
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: Emily Piazza
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.
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
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
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
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
Instructor: Farryl Bertmann
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
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.
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 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 5245 - 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 or Graduate Standing
Nutrition for Global Health Syllabus
Instructor: Emily Belarmino
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 Safety and 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 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.
Instructor: Kelsey Rose
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 Project Practice 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.
Instructor: Beth Bradley
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: Beth Bradley
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