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NDFS 5040: Dairy Foods Processing Laboratory
1.00 Credits
Utah State University
Students obtain hands-on experience in the manufacture of various dairy foods and learn about processes such as cream separation, homogenization, pasteurization, sterilization, ultrafiltration, and fermentation of milk. Additional coursework is required for those enrolled in the graduate-level course. Corequisite(s): NDFS 5030 Cross/Dual listed as: NDFS 6040
Corequisite:
NDFS 5030
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NDFS 5050: Clinical Skills I
1.00 Credits
Utah State University
Clinical Skills I introduce the student to hospital dietetics. Through VR labs, simulations, and skills training, the student gains the necessary skills in preparation for hospital-based rotations. Registration Restriction(s): Admission to The Post-Baccalaureate Certificate in Advanced Practice of Dietetics Repeatable for credit: No Grade Mode: Standard
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NDFS 5060: Clinical Skills II
2.00 Credits
Utah State University
Clinical Skills II provides credit for dietetics training in hospital facilities in Logan and Ogden Registration Restriction(s): Admission to the Post-Baccalaureate Certificate in Advanced Practice in Dietetics Repeatable for credit: No Grade Mode: Standard
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NDFS 5080: Food Service Skills
2.00 Credits
Utah State University
This course instructs students in the skills and competencies necessary for entry-level practice as a dietitian in food service management. Registration Restriction(s): Admission to The Post-Baccalaureate Certificate in Advanced Practice of Dietetics Repeatable for credit: No Grade Mode: Standard
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NDFS 5090: Community Skills I
1.00 Credits
Utah State University
Community Skills I introduces the student to practice in community dietetics. Through projects, simulations, and skills labs, the student gains the necessary skills to be utilized in community rotations. Registration Restriction(s): Admission to the Post-Baccalaureate Certificate in Advanced Practice in Dietetics Repeatable for credit: No Grade Mode: Standard
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NDFS 5100: Sensory Evaluation of Food
3.00 Credits
Utah State University
This course covers the design and implementation of sensory testing of foods. It emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience. Additional coursework is required for those enrolled in the graduate-level course. Prerequisite/Restriction: STAT 3000 or STAT 2000 Cross-listed as: NDFS 6100.
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NDFS 5110: Food Microbiology
3.00 Credits
Utah State University
This course covers microorganisms in food spoilage, poisoning, preservation, and sanitation. Prerequisite/Restriction: BIOL 2060 or BIOL 3300.
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NDFS 5111: Food Microbiology Laboratory
1.00 Credits
Utah State University
This course provides students laboratory experience working with microorganisms in food spoilage, poisoning, preservation, and sanitation. Corequisite(s): NDFS 5110
Corequisite:
NDFS 5110
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NDFS 5150: Clinical Nutrition Practice
1.00 Credits
Utah State University
Reinforces principles of medical nutrition therapy for preparation of dietetic internships. Includes detailed discussion of nutrition care process and its application in clinical settings. Reviews charting methods, education techniques, and various disease states commonly treated. Prerequisites: NDFS 3040, 4560.
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NDFS 5160: Methods in Biotechnology: Cell Culture
3.00 Credits
Utah State University
Techniques and fundamental knowledge for culturing mammalian and insect cells. Students will learn maintenance, growing, genetic engineering of cells, cytotoxicity, hybridoma creation, cloning, etc. Extensive laboratory experience is provided. Cross-listed as: ADVS 5160 and BIOL 5160, and PSC 5160.
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