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NFSC 421: Food Chemistry
3.00 Credits
University of Maryland-Global Campus
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.
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NFSC 421 - Food Chemistry
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NFSC 422: Food Product Research and Development
3.00 Credits
University of Maryland-Global Campus
One hour of lecture and four hours of laboratory per week. Prerequisite: permission of department. Senior standing. For FDSC majors only. 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.
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NFSC 422 - Food Product Research and Development
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NFSC 423: Food Chemistry Laboratory
3.00 Credits
University of Maryland-Global Campus
Four hours of laboratory per week. Pre- or corequisite: 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.
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NFSC 423 - Food Chemistry Laboratory
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NFSC 425: International Nutrition
3.00 Credits
University of Maryland-Global Campus
Prerequisite: 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.
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NFSC 425 - International Nutrition
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NFSC 430: Food Microbiology
3.00 Credits
University of Maryland-Global Campus
Prerequisite: BSCI233 or equivalent. Also offered as ANSC430. Credit will be granted for only one of the following: 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.
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NFSC 430 - Food Microbiology
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NFSC 431: Food Quality Control
4.00 Credits
University of Maryland-Global Campus
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).
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NFSC 431 - Food Quality Control
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NFSC 434: Food Microbiology Laboratory
3.00 Credits
University of Maryland-Global Campus
One hour of lecture and five hours of laboratory per week. Pre- or corequisite: NFSC430. Also offered as ANSC434. Credit will be granted for only one of the following: NFSC434 or ANSC434. Formerly FDSC434. A study of techniques and procedures used in the microbiological examination of foods.
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NFSC 434 - Food Microbiology Laboratory
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NFSC 440: Advanced Human Nutrition
4.00 Credits
University of Maryland-Global Campus
Four hours of lecture per week. Prerequisites: NFSC100 or NFSC200; and BCHM462; and BSCI440. 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.
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NFSC 440 - Advanced Human Nutrition
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NFSC 450: Food and Nutrient Analysis
3.00 Credits
University of Maryland-Global Campus
One hour of lecture and four hours of laboratory per week. Prerequisites: NFSC100 or NFSC200; and BCHM461. 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.
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NFSC 450 - Food and Nutrient Analysis
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NFSC 460: Medical Nutrition Therapy
4.00 Credits
University of Maryland-Global Campus
Three hours of lecture and two hours of laboratory per week. Prerequisites: NFSC380 and NFSC440. Formerly NUTR460. Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders.
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NFSC 460 - Medical Nutrition Therapy
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