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Undergraduate Catalog 2015-2016

Nutrition and Food Science (NFSC)

College of Agriculture and Natural Resources
0112 Skinner Building, 301-405-4521
Chair: Robert T. Jackson (Acting Chair)
Director: P. McShane (Dietetic Internship), M. Mehta-Gupta (Ext Assoc), Margaret Udahogora (Undergraduate Dietetics Program)
Professors: R. Buchanan, T. Castonguay, R. Jackson, D. Lei, J. Meng, C. Wei (Dean of AGNR), L. Yu
Associate Professors: N. Sahyoun, Q. Wang
Assistant Professors: S. Lee (Asst Prof), A. Pradhan (Asst Prof), S. Rahaman (Asst Prof), H. Song (Asst Prof), R. Tikekar (Asst Prof)
Lecturers: Margaret Udahogora (Dietetics Program Director)
Professors Emeriti: R. Ahrens, P. Moser-Veillon, R. Wiley

Admission to the Major

The major in Nutrition and Food Science is not limited enrollment programs.  Students may either declare a major in the department at the time of application or transfer into the majors at any time thereafter.  If interested in transferring into a major in NFSC, please contact the departmental office and ask to speak with an advisor.

Requirements for the Major

The department offers three areas of emphasis: dietetics, food science, and nutritional science. Each program provides for competencies in several areas of work; however, each option is designed specifically for certain professional careers.

The Dietetics major develops an understanding and competency in food, nutrition, dietetics management, clinical nutritional care, nutrition education, and community nutrition. The dietetics program is approved by the Commission on Accreditation for Dietetics Education, and qualifies students, after completion of a post-baccalaureate internship, to sit for the national exam to become a registered dietitian.

The Food Science major is concerned with the application of the fundamental principles of the physical, biological, and behavioral sciences and engineering to understand the complex and heterogeneous materials recognized as food. The food science program is approved by the Institute of Food Technologists and prepares students for careers in food industry and food safety.

The Nutritional Science major emphasizes the physical and biological sciences in relation to nutrition and the development of laboratory skills in these areas. Students in this major frequently elect to go on to graduate or medical school.

Grades. All students are required to earn a grade of "C-" or better in courses applied toward satisfaction of the major. This includes all required courses with a prefix of NFSC, as well as certain required courses in supporting fields. A list of these courses for each program may be obtained from the department office.


Base curriculum for all options (54 cr):

Course     Credits
NFSC100Elements of Nurtition 3
NFSC112Food: Science & Technology  3
BSCI105Principles of Biology I  4
BSCI223General Microbiology  4
CHEM131General Chemistry I  3
CHEM132General Chemistry I Laboratory  1
CHEM231Organic Chemistry I  3
CHEM232Organic Chemistry I Laboratory  1
CHEM241Organic Chemistry II  3
CHEM242Organic Chemistry II Laboratory  1
CHEM271General Chemistry and Energetics  2
CHEM272General Bioanalytical Chemistry Laboratory  2
ENGL101Introduction to Writing  3
ENGL391 or
Advanced Composition, or
   Technical Writing
MATH113College Algebra with Applications  3
 General Education: Social or Political History  3
 General Education: Literature  3
 General Education: Advanced Studies  3
  General Education: History or Theory of Art  3

Additional course requirements for option in Dietetics (66 cr):

Course      Credits
NFSC315Nutrition During the Lifecycle 3
NFSC350Foodservice Operations  5
NFSC380Nutritional Assessment  3
NFSC440Advanced Human Nutrition  4
NFSC460Medical Nutrition Therapy  4
NFSC470Community Nutrition  3
NFSC491Issues and Problems in Dietetics  3
BCHM461Biochemistry I  3
BCHM462Biochemistry II  3
BMGT364Management and Organization Theory  3
BSCI330Cell Biology and Physiology  4
BSCI440Mammalian Physiology  4
EDMS451 or
Intro to Educational Statistics, or
PSYC100 (SB)Introduction to Psychology  3
SOCY100 (SB)Introduction to Sociology  3
Critical Thinking and Speaking  3
Elective   3
Restricted Elective*See list below  3
NFSC421Food Chemistry  3
NFSC430Food Microbiology  3

*NFSC410, NFSC425, NFSC450, BMGT220, BSCI222, BSCI422, COMM200, EDCP310, KNES360, BMGT360, AREC350, ENST333, AREC250, or alternate course by approval of advisor

Additional course requirements for option in Food Science (66 cr):

Course        Credits
NFSC398Food Science Seminar  1
NFSC412Food Processing Technology  4
NFSC414Mechanics of Food Processing  4
NFSC421Food Chemistry lecture  3
NFSC422Food Product Research & Development  3
NFSC423Food Chemistry lab  3
NFSC430Food Microbiology lecture  3
NFSC431Food Quality Control  3
NFSC434Food Microbiology lab  3
NFSC450Food and Nutrient Analysis  3
BCHM463Biochemistry of Physiology  3
BIOM301Introduction to Biometrics  3
COMM200Critical Thinking and Speaking  3
MATH220Elementary Calculus I  3
MATH221Elementary Calculus II  3
PHYS121Fundamental of Physics I  4
 General Education: Behavioral and Social Sciences  6
Elective   8
Restricted Elective*See list below  3

*NFSC410, NFSC425, NFSC450, BMGT220, BSCI222, BSCI422, COMM200, EDCP310, KNES360, BMGT360, BMGT364, AREC350, ENST333, AREC250, or alternate course by approval of advisor

Additional course requirements for option in Nutritional Science (66cr):

Course       Credits
NFSC315Nutrition During the Life Cycle  3
NFSC421Food Chemistry lecture  3
NFSC440Advanced Human Nutrition  4
NFSC450Food and Nutrient Analysis  3
BCHM461Biochemistry I  3
BCHM462Biochemistry II  3
BCHM464Biochemistry lab  2
BCHM465Biochemistry III  3
BIOM301Introduction to Biometrics  3
BSCI222Principles of Genetics  4
BSCI330Cell Biology and Physiology  4
BSCI440Mammalian Physiology  4
MATH220Elementary Calculus I  3
PHYS121Fundamentals of Physics I  4
 General Education  6
 General Education  3
 General Education  3
Elective   5
Restricted Elective*See list below  3

*NFSC380, NFSC410, NFSC460, NFSC470, BSCI410, BSCI422, BSCI430, BSCI447, or alternate course by approval of advisor


Department advising is mandatory each semester. When planning a course of study, students must consult the Undergraduate Catalog for the year they entered the program and also see an appropriate departmental advisor. Information on advising may be obtained by calling the department office, 301-405-8980.

Student Societies and Professional Organizations

The NFSC Department has two active undergraduate clubs: the Food and Nutrition (FAN) club and the Food Science club, which sponsor outreach activities and speakers on career-related topics, and participate in a variety of social activities. Call 301-405-8980 for more information.

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