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
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.
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.
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
Basic Concepts of Food Syllabus
Instructor: Amy Trubek
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.
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
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
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: Joe Ament
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: Chris Skinner
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.
Nutrition in the Life Cycle Syllabus.pdf
Instructor: Kelsey Rose
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
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
Intro to BioChemistry Syllabus
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
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.
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
Undergraduate Research and Internship Syllabus
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
Undergraduate Research and Internship Syllabus
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
Instructor: Andrea Etter
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
Food Microbiology Lab Syllabus
Instuctor: Andrea Etter
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.
Functional Foods: Principles and Technology Syllabus
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
Nutritional Education and Counseling Syllabus
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.
Instructor: Beth Bradley
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 246 - Weight Inclusive Nutrition (3 credits)
This course teaches an approach to nutrition through a weight-inclusive lens. Examines how diet culture influences our view of foods, eating choices, and our bodies. Discusses the principles of Health at Every Size and Intuitive Eating.
NFS required course for Dietetics concentration
Prerequisites: NFS 043; minumum Junior standing
Instructor: Lizzy Pope
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: Kelsey Rose
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
Food Safety and Regulation Syllabus
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
Instructor: Andrea Etter
NFS 260 - 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 143, NFS 243, Senior standing
Instructor: Kelsey Rose
NFS 264 - 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 260
Clinical Nutrition 2 Syllabus
Instructor: Kelsey Rose
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
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
Nutritional_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)
Instructor: Kelsey Rose
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.
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
Dietetics Senior Seminar Syllabus
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
Food Science 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.
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 Syllabus
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
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.
Instructor: Beth Bradley
NFS 362 - 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 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.
MSD Evidensed Based Project Practice Syllabus
Instructor: Farryl Bertmann