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NDFS 6560: Food Chemistry
4.00 Credits
Utah State University
Chemical structure, properties, reactions, and interactions of the important chemical constituents of food. Prerequisite/Restriction: CHEM 3700 and CHEM 3710, or NDFS 3070. Cross-listed as: NDFS 5560.
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NDFS 6560 - Food Chemistry
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NDFS 6570: Communication Techniques in Dietetics
3.00 Credits
Utah State University
This course covers theory and application of effective communication for dietetics professionals. Students learn translation of research for a variety of audiences, effective public speaking, impactful social and print media creation along with business communication for food and nutrition organizations. Registration Restriction(s): Admission to the Dietetics Administration - MDA program or instructor permission Repeatable for credit: No Grade Mode: Standard
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NDFS 6570 - Communication Techniques in Dietetics
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NDFS 6580: Application of Research Principles in Dietetics
3.00 Credits
Utah State University
This course covers principles and application of the nutrition research process including research ethics, study design, data collection, analysis and interpretation, and results dissemination for both qualitative and quantitative research. Students practice oral and written communication of research findings. Registration Restriction(s): Admission to the Dietetics Administration - MDA program or instructor permission Repeatable for credit: No Grade Mode: Standard
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NDFS 6580 - Application of Research Principles in Dietetics
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NDFS 6600: Current Topics in Obesity
3.00 Credits
Utah State University
This course covers current and emerging topics in obesity research. Students learn how to evaluate scientific papers, ask critical questions, and find research-based answers while becoming familiar with current research and seminal papers in the area of obesity. Repeatable for credit: No Grade Mode: Standard
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NDFS 6600 - Current Topics in Obesity
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NDFS 6610: Food and Bioprocess Engineering
3.00 Credits
Utah State University
This course covers the standardization and compounding of biomaterials and food products, as well as preservation processing using heat, refrigeration, concentration, and dehydration. It also covers basic unit operations in the bioprocessing industry. Additional coursework is required for those enrolled in the graduate-level course. Prerequisite/Restriction: BENG 3200 with a grade of C- or better. Cross-listed as: NDFS 5610 and BENG 6610/BENG 5610.
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NDFS 6610 - Food and Bioprocess Engineering
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NDFS 6620: Microbiology of Fermented Dairy Foods
3.00 Credits
Utah State University
This course explores the microbiology and physiology of dairy starter and nonstarter bacteria. Particular emphasis is placed on important metabolic functions and biochemical pathways used by these microorganisms in food fermentations and their influence on product attributes.
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NDFS 6620 - Microbiology of Fermented Dairy Foods
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NDFS 6640: Food Proteins and Enzymes
3.00 Credits
Utah State University
This is a graduate level course covering topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Food enzymes will include understanding the major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.
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NDFS 6640 - Food Proteins and Enzymes
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NDFS 6650: Meat Science
2.00 Credits
Utah State University
Structure of muscle tissue, chemistry of contraction and relaxation, factors affecting meat tenderness, and postmortem changes and their effect on meat quality. Prerequisite: CHEM 3700.
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NDFS 6650 - Meat Science
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NDFS 6660: Cheese Science
3.00 Credits
Utah State University
Students study the application of chemistry and microbiology to the manufacture of cheese. Repeatable for credit: No Grade Mode: Standard
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NDFS 6670: Food Biosecurity and Crisis Management
1.00 Credits
Utah State University
Food biosecurity addresses the intentional contamination of a food product. Crisis management focuses on how a food company deals with a crisis situation; including product recalls, dealing with the media, and damage control.
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NDFS 6670 - Food Biosecurity and Crisis Management
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