Approved Courses
The following list includes undergraduate courses that have been approved as of June 2010. Courses added after that date do not appear in this list. Courses eliminated after that date may still appear. Not every course is offered regularly. Students should consult the Schedule of Classes at www.testudo.umd.edu to ascertain which courses are actually offered during a given semester.
COURSE NUMBERING SYSTEM
| Number |
|
Eligibility |
| 000-099 |
|
Non-credit course |
| 100-199 |
|
Primarily freshman course |
| 200-299 |
|
Primarily sophomore course |
| 300-399 |
|
Junior, senior course not acceptable for credit toward graduate degrees |
| 386-387 |
|
Campus-wide internship courses; refer to information describing Experiential Learning |
| 400-499 |
|
Junior, senior course acceptable for credit toward some graduate degree |
| 500-599 |
|
Professional School course (Dentistry, Architecture, Law, Medicine) or post-baccalaureate course |
| 600-899 |
|
Course restricted to graduate students |
| 799 |
|
Master Thesis credit |
| 899 |
|
Doctoral Dissertation credit |
Use the search box below to view the approved courses.
Courses in "NFSC-Nutrition and Food Science"
NFSC - Nutrition and Food Science
NFSC 100 Elements of Nutrition (3)
Fundamentals of human nutrition. Nutrient requirements related to
changing individual and family needs.
NFSC 112 Food: Science and Technology (3)
Two hours of lecture and one hour of discussion/recitation per week.
Introduction to the realm of food science, food technology and food
processing. An overview of the largest industry in the U.S.
with emphasis on the science of food and the technology of food
preservation from harvest through processing and packaging to
distribution and consumer utilization.
NFSC 315 Nutrition During the Life Cycle (3)
Prerequisite: NFSC100. Formerly: NUTR315.
A study of how development throughout life, including prenatal
development, pregnancy, lactation, adolescence and aging, alter nutrient
requirements. Students will apply this knowledge to the dietary needs
and food choices of these different groups.
NFSC 350 Foodservice Operations (5)
Three hours of lecture and five hours of laboratory per week.
Prerequisite: BSCI223 and BMGT364; and permission of AGNR-Nutrition and
Food Science department. Restriction: Must be in Nutrition and Food
Science: Dietetics program.
Introduction to management. Responsibilities in quantity food production
and purchasing in a foodservice operation. Laboratory experience in
planning, preparation, and service of meals which meet the nutritional
needs of the consumer.
NFSC 380 Methods of Nutritional Assessment (3)
Two hours of lecture and three hours of laboratory per week.
Prerequisite: NFSC315 and BCHM461; and permission of AGNR-Nutrition and
Food Science department. Restriction: Must be in Nutrition and Food
Science: Food Science program.
Methods of assessing human nutritional status of populations and
individuals. These methods include dietary, anthropometric, clinical
evaluations and biochemical measurements.
NFSC 386 Experiential Learning (3-6)
Prerequisite: Permission of AGNR-Nutrition and Food Science department.
Restriction: Junior standing or higher. Formerly: FDSC386 and NUTR386.
NFSC 388 Honors Thesis Research (3-6)
Restriction: Must be admitted to AGNR Honors Program. Repeatable to 6
credits if content differs.
Undergraduate honors thesis research conducted under the direction of
an AGNR faculty member in partial fulfillment of the requirements of
the College of AGNR Honors Program. The thesis will be defended to a
faculty committee.
NFSC 398 Seminar (1)
Formerly: FDSC398.
Presentation and discussion of current literature and research in food
science.
NFSC 399 Special Problems in Food Science (1-3)
Formerly: FDSC399.
Designed for advanced undergraduates. Specific problems in food science
will be assigned.
NFSC 410 Nutritional Genomics (3)
Prerequisite: NFSC440; or permission of AGNR-Nutrition and Food Science
department.
The emerging discipline of nutritional genomics, also known as
nutrigenomics, is the study of effects of diet on the activity of an
individual's genes and health, and the study of how different genetic
variations affect nutrient metabolism. This course is designed to
acquaint the students with current concepts, knowledge and strategies
for understanding nutritional genomics.
NFSC 412 Food Processing Technology (4)
Three hours of lecture and three hours of laboratory per week.
Prerequisite: CHEM241, CHEM242, NFSC431, NFSC414, and NFSC434.
Corequisite: Concurrently enrolled in NFSC421 and NFSC423. Recommended:
MATH220.
Provides in-depth study of the major industrial modes of food
preservation. It integrates aspects of the biology, microbiology,
biochemistry and engineering disciplines as they relate to food
processing technology and food science.
NFSC 414 Mechanics of Food Processing (4)
Three hours of lecture and one hour of laboratory per week.
Prerequisite: PHYS121. Credit only granted for: ENBE414 or NFSC414.
Formerly: ENBE414.
Applications in the processing and preservation of foods, of power
transmission, hydraulics, electricity, thermodynamics, refrigeration,
instruments and controls, materials handling and time and motion
analysis.
NFSC 421 Food Chemistry (3)
Prerequisite: BCHM461.
Basic chemical and physical concepts are applied to the composition and
properties of foods. Emphasis on the relationship of processing
technology to the keeping quality, nutritional value, and acceptability
of foods.
NFSC 422 Food Product Research and Development (3)
One hour of lecture and four hours of laboratory per week. Restriction:
Senior standing; and must be in a major within AGNR-Nutrition and Food
Science department; and permission of AGNR-Nutrition and Food Science
department. Formerly: FDSC422.
A capstone course for FDSC majors. A study of the research and
development of new food products. Application of food technology,
engineering, safety and packaging are integrated by teams of students
to develop a new food product from concept to pilot plant scale-up.
Students will travel to nearby food processing plants on two to four
Saturdays during the semester.
NFSC 423 Food Chemistry Laboratory (3)
Four hours of laboratory per week. Prerequisite: Completed or be
concurrently enrolled in NFSC421.
Analysis of the major and minor constituents of food using chemical,
physical and instrumental methods in concordance with current food
industry and regulatory practices. Laboratory exercises coincide with
lecture subjects in NFSC421.
NFSC 425 International Nutrition (3)
Prerequisite: Must have completed one course in basic nutrition.
Nutritional status of world population; consequences of malnutrition on
health and mental development; and local, national, and international
programs for nutritional improvement.
NFSC 430 Food Microbiology (3)
Prerequisite: NFSC430; or permission of instructor. Credit only granted
for: ANSC430. Formerly: FDSC430.
A study of microorganisms of major importance to the food industry with
emphasis on food-borne outbreaks, public health significance,
bioprocessing of foods, disease control, and the microbial spoilage of
foods.
NFSC 431 Food Quality Control (4)
Three hours of lecture and two hours of laboratory per week.
Definition and organization of the quality control function in the food
industry; preparation of specifications; statistical methods for
acceptance sampling; in-plant and processed product inspection.
Instrumental and sensory methods for evaluating sensory quality,
identity and wholesomeness and their integration into grades and
standards of quality. Statistical Process Control (SPC).
NFSC 434 Food Microbiology Laboratory (3)
One hour of lecture and five hours of laboratory per week. Prerequisite:
Completed or be concurrently enrolled in NFSC430. Credit only granted
for: NFSC434 or ANSC434. Formerly: FDSC434.
A study of techniques and procedures used in the microbiological
examination of foods.
NFSC 440 Advanced Human Nutrition (4)
Four hours of lecture per week. Prerequisite: BCHM462, BSCI440, and
NFSC100; and permission of AGNR-Nutrition and Food Science department.
A critical study of physiologic, molecular and metabolic influences on
utilization of carbohydrates, lipids, proteins, vitamins, macro-and
micro- minerals, and nonnutritive components of food. Interactions of
these nutrients and food components will be examined relative to
maintaining health.
NFSC 450 Food and Nutrient Analysis (3)
One hour of lecture and four hours of laboratory per week. Prerequisite:
BCHM461 and NFSC100. Formerly: NUTR450.
Methods and practices of the analysis of foods and nutrients. An
overview of the principles and basic mechanisms used in many of the
analytical procedures commonly used in food and nutrition research.
Emphasis will be placed on hands-on development of skills necessary to
complete each analytical procedure; and on the accurate and concise
description of the methodology and results from their application and
on the regulations governing food analysis for nutritional labeling.
NFSC 460 Medical Nutrition Therapy (4)
Three hours of lecture and two hours of laboratory per week.
Prerequisite: NFSC380 and NFSC440; and permission of AGNR-Nutrition and
Food Science department. Formerly: NUTR460.
Modifications of the normal adequate diet to meet human nutritional
needs in acute and chronic diseases and metabolic disorders.
NFSC 468 Practicum in Nutrition (1-6)
Prerequisite: Permission of AGNR-Nutrition and Food Science department.
Repeatable to 6 credits if content differs. Formerly: NUTR468.
In-service training and practical experience in the application of the
principles of normal and/or therapeutic nutrition in an approved
community agency, clinical facility or nutrition research laboratory.
NFSC 470 Community Nutrition (3)
Two hours of lecture and three hours of discussion/recitation per week.
Prerequisite: NFSC315; and permission of AGNR-Nutrition and Food Science
department. Formerly: NUTR470.
Perspectives underlying the practice of nutrition services in community
settings. Assessment of needs, program planning and evaluation.
Programs and strategies to meet nutrition needs outside the acute care
setting, such as nutrition education and food assistance. National
nutrition policy and federal initiatives in nutrition will be examined.
Students will be required to travel to local community nutrition sites
during the semester.
NFSC 490 Special Problems in Nutrition (2-3)
Prerequisite: NFSC440; and permission of AGNR-Nutrition and Food Science
department.
Individually selected problems in the area of human nutrition.
NFSC 491 Issues and Problems in Dietetics (3)
Five hours of lecture per week. Prerequisite: NFSC350; and permission of
AGNR-Nutrition and Food Science department. Corequisite: Concurrently
enrolled in NFSC460. Restriction: Senior standing or higher; and must be
in Nutrition and Food Science: Dietetics program.
A capstone course for dietetics majors. Students will integrate
knowledge and theory of nutrition, food, management, psychology, and
social behaviors necessary to support quality dietetic practice.
Working in teams, students will participate in case studies, simulated
situations and community projects. Individuals and groups will present
cases as well as papers on published research.
NFSC 498 Selected Topics (1-3)
Restriction: Permission of AGNR-Nutrition and Food Science department.
Repeatable to 6 credits if content differs.
Selected current aspects of food.
Return to top
