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 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 required course for Dietetics Concnetration

PDF iconServsafe Syllabus.pdf

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 required course for all concentrations

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

Prerequisites: NFS majors only, or Instructor permission.

PDF iconSurvey 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.

PDF iconCheese 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 required course for Dietetics Concentration and Nutrition, Sustainability and Society Concentration

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

PDF iconBasic 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.

PDF iconObesity 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 required course for Food Sciences Concetration.

Kitchen Science Syllabus

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 required course for all concetrations

Farm to Table Syllabus

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.

Co-requisite: NFS 043

NFS elective course

Cooking for Health Syllabus

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 required course for Food Sciences Concentration and Nutrition, Sustainability and Society Concentration

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 required course for Nutrition, Sustainability and Society Concentration

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

Prerequisites: NFS 043.

PDF iconNutrition 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 required course for Food Sciences Concentration

Prerequisites: NFS 043, NFS 053 and Chem 042

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 required course for Food Sciences Concentration

Prerequisites: NFS 054, NFS 153, or concurrent enrollment in NFS 153, Chem 042; NFS 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.

NFS required course for Food Sciences Concentration

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

PDF icon Sports Nutrition Syllabus.pdf

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 all concetrations

Prerequisites: CHEM 042 or CHEM 141/142 or acceptable coursework in organic chemistry

PDF iconIntro 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.

NFS elective course

Prerequisites: NFS 153, Chem 023 or equivilent

Principles of Cheesemaking Syllabus

Instructor: Paul Kindstedt

NFS 195 - Sustainable Cooking (2 credits)

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.

NFS elective course

Prerequisites: juniors and seniors only

Sustainable Cooking Syllabus

Instructor: Cynthia Belliveau

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.

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 274

PDF iconNFS_196_Internships_Syllabus.pdf

PDF iconNFS_296_Internships_Syllabus.pdf

Instructor: Beth Bradley

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.

NFS 198 required course choice for Nutrition, Sustainability and Society

Prerequisites: Instructor permission

PDF iconNFS_Undergraduate_Research_Syllabus.pdf

Instructor: Beth Bradley

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 required course for all concentrations

Prerequisites: NFS 153 or Instructor permission.

Co-Requisites: NFS 213

PDF iconFood 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 required course for all concentrations

Prerequisites: NFS 153, NFS 154, or Instructor permission.

Co-requisites: NFS 203

PDF iconFood_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 required course for Food Sciences Concentration

Pre/Co-requisties: NFS 153, NFS 154, or Instructor permission.

PDF iconFunctional Foods Principles and Technolgy 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.

NFS required course for Dietetics Concentration

Pre/co-requisites: NFS 043, NFS 053, NFS 143, NFS majors only

PDF iconNutrition Education and Counseling Syllabus.pdf

Instructor: Emily Piazza

NFS 243 - 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 043; PBIO 185; ANPS 019; Junior standing.

Advanced Nutrition Syllabus

Instructor: Laura Almstead

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.

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

Pre/co-requisites: NFS 053, NFS 143, Chem 42, ANPS 20.

Nutrition in Health and Disease Prevention Syllabus

Instructor: Lizzy Pope

NFS 245 - 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 required course for Nutrition, Sustainability and Society Concentration

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.

NFS required course for Dietetics Concentration

Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; NFS 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 required course for Food Sciences Concentration

Prerequisites: Instructor permission

PDF icon 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 required course choice for Nutrition, Sustainability and Society Concentration

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.

NFS required course for Dietetics Concentration

Prerequisites: NFS 053, NFS 143, NFS 243, NFS 244.

Diet and Disease Syllabus

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.

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

Prerequisites: junior or senior standing

Community Nutrition Syllabus

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.

NFS required course for Dietetics Concentration

Prerequisites: NFS 183, PBIO 185, BIOC 201 or BIOC 205

PDF iconNutritional_BioChem_Syllabus.pdf

Instructor: Robert Hondal

NFS 274 - 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: 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 required course for Food Sciences Concetration

Prerequisites: NFS 203 and instructor permission.

HAACP Syllabus

Instructor: Todd Pritchard

NFS 285 - Food, Exchange and Culture (3 credits)

This course examines practices and principles that cannot be fully understood within market based, industrially manufactured and/or globally sourced food and drink. These practices and principles shape food systems at the level of individual behavior and social institutions, including reciprocity, subsistence, charity, mutual aid and more.

NFS required course for Nutrition, Sustainability and Society Concentration

Instructor: Amy Trubek

NFS 286 - 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

PDF iconDNFS_Senior_Seminar_Syllabus.pdf

Instructor: Lizzy Pope

NFS 286 - 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

NFS Senior Seminar Syllabus

Instructor: Mingruo Guo

NFS 286 - 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: TBA

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.

PDF iconMSD_Journal_Club_Syllabus.pdf

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.

PDF iconSupervised_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.

PDF iconSupervised_Practice_II_Syllabus.pdf

Instructor: Farryl Bertmann

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.

NFS Seminar Syllabus

Instructor: Paul Kindstedt

NFS 360/395 - Research Methods (3 credits)

This course is designed to introduce new MS thesis and non-thesis (including AMP) graduate students to the process of conducting research from start to finish; from conception and refinement of a research question and hypothosis, to experimental planning, design, execution, data analysis and presentation, peer-reviewed publication and communication through the popular press.

Prerequisites: AMP accepted students and graduate students

Research Methods Syllabus

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