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NDFS 6680: Milk Concentration and Fractionation
3.00 Credits
Utah State University
This course covers principles and practices of milk concentration using thermal evaporation and fractionation of various milk components using various membrane processing techniques (RO, NF, UF, and MF). It also discusses physico-chemical properties of various concentrated and fractionated milk products.
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NDFS 6680 - Milk Concentration and Fractionation
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NDFS 6690: Genetics of Lactic Acid Bacteria
1.00 Credits
Utah State University
Describes structural and functional characteristics of four major genetic elements described in lactic acid bacteria: plasmid DNA, transposable elements, bacteriophages, and the chromosome. Prerequisites: BIOL 3300 and CHEM 5700.
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NDFS 6690 - Genetics of Lactic Acid Bacteria
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NDFS 6700: Dairy Chemistry
2.00 Credits
Utah State University
Students gain an understanding of the chemical structure, properties, biosynthesis, and reactions of the main constituents in milk. Students apply this knowledge to the development and processing of dairy foods.
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NDFS 6700 - Dairy Chemistry
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NDFS 6720: Lipid Analysis and Metabolism
1.00 Credits
Utah State University
Focuses on lipid analysis and metabolism. Discusses biological roles of lipid classes, as well as appropriate methods for their analysis. Additionally, covers biological role lipids play in health and disease.
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NDFS 6720 - Lipid Analysis and Metabolism
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NDFS 6730: Understanding Crystallization in Food Systems
2.00 Credits
Utah State University
Introduces basic concepts of crystallization mechanisms, including theories governing the crystallization process and their applications in food systems. Emphasizes the importance of controlling crystallization and its influence on final product quality and stability.
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NDFS 6730 - Understanding Crystallization in Food Systems
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NDFS 6740: Waste and Energy Management
1.00 Credits
Utah State University
Explores energy and waste management, including waste treatment methods and ways to reduce energy, or substitute with less-costly energy, in the food processing industry. Students learn through lectures, cooperative learning, site visits, and example problems.
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NDFS 6740 - Waste and Energy Management
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NDFS 6760: Special Topics in Nutrition and Food Science
1.00 - 3.00 Credits
Utah State University
Selected topics in nutrition and food science, based on individual faculty interests.
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NDFS 6760 - Special Topics in Nutrition and Food Science
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NDFS 6770: Dietetics Leadership and Management I
3.00 Credits
Utah State University
This course is the first in a two-part series that encompasses leadership and management principles in all practice areas of dietetics (clinical, food service management, and community). It focuses on personal leadership development and application of organizational management. Prerequisite/Restriction: Admission to the Master of Dietetics Administration (MDA) program
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NDFS 6770 - Dietetics Leadership and Management I
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NDFS 6780: Dietetics Leadership and Management II
3.00 Credits
Utah State University
This course is the second in a two-part series that encompasses leadership and management principles in all practice areas of dietetics (clinical, food service management, and community). It focuses on personal leadership development and application of organizational management. Prerequisites/Restrictions: Admission to the Master of Dietetics Administration (MDA) program NDFS 6770
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NDFS 6780 - Dietetics Leadership and Management II
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NDFS 6790: Current Issues in Dietetics
3.00 Credits
Utah State University
This course explores topics that are new or emerging in areas of dietetics practice and management. Focus includes current topics in ethics, research and policy development and applying these to dietetics management and practice. Prerequisites: Student in the MDA degree program
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NDFS 6790 - Current Issues in Dietetics
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