OFFICE OF EXTENDED STUDIES (Summer Term, Winter Term, Freshmen Connection, Freshmen First, Pre-College Programs, Professional Programs, Continuing Education Programs)
Appendix D: UNIVERSITY OF MARYLAND POLICY AND PROCEDURES ON THE DISCLOSURE OF STUDENT EDUCATION RECORDS III-6.30(A)
Appendix J: UNIVERSITY OF MARYLAND PROCEDURES FOR REVIEW OF ALLEGED ARBITRARY AND CAPRICIOUS GRADING--UNDERGRADUATE STUDENTS III-1.20(B)
Appendix M: UNIVERSITY OF MARYLAND POLICY ON THE COLLECTION, USE AND PROTECTION OF ID NUMBERS VI-26.00(A)
Appendix O: UNIVERSITY OF MARYLAND POLICY ON PROMOTING RESPONSIBLE ACTION IN MEDICAL EMERGENCIES (APPROVED BY THE PRESIDENT V-1.00(J)
The following list includes undergraduate courses that have been approved as of May 2014. 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.
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) 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) 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) 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) Prerequisite: CHEM241, CHEM242, NFSC431, NFSC414, and NFSC434. Corequisite: 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) 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) 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) Prerequisite: Must have 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: BSCI223; or permission of instructor. Credit only granted for: ANSC430 or NFSC430. 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) 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) Prerequisite: Must have 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) 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) 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) 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) 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) Prerequisite: NFSC350; and permission of AGNR-Nutrition and Food Science department. Corequisite: 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.