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NFS 196: Field Experience
15.00 Credits
University of Vermont
Professionally-oriented field experience under joint supervision by faculty and business or community representative. Credits negotiable, maximum of 15 hours in 196 and 296 combined. Prerequisite: Departmental permission. Credits: 1 - 15
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NFS 197: Undergraduate Research
1.00 - 3.00 Credits
University of Vermont
Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and department chairperson permission. Credits: 1 - 3
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NFS 197 - Undergraduate Research
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NFS 198: Undergraduate Research
1.00 - 15.00 Credits
University of Vermont
Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and department chairperson permission. Credits: 1 - 15
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NFS 201: Fermented Dairy Foods
4.00 Credits
University of Vermont
Fundamental processes involved in the manufacture of domestic and imported cheese varieties and other cultured dairy foods. Acquired knowledge of manufacturing procedures applied at pilot plant level. Prerequisites: A course in organic chemistry, AGBI 201, or permission. Alternate years. Credits: 4
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NFS 203: Food Microbiology
4.00 Credits
University of Vermont
Desirable and undesirable activities of bacteria in foods. Mechanisms of foodborne infection and intoxication. Laboratory methods to enumer-ate and identify microorganisms associated with food. Prerequisites: A course in biochemistry. Fall. Credits: 4
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NFS 205: Functional Foods:Prncpl & Tech
3.00 Credits
University of Vermont
Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food. Pre/co-requisites: NFS 153, 154 or instructor's permission. Credits: 3
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NFS 208: Sensory Evaluation of Foods
4.00 Credits
University of Vermont
Nature of sensory responses to aroma, taste, and texture of foods; relation of sensory data to instrumental measurements; statistical analysis and interpretation of sensory data. Prerequisite: a course in Statistics. Alternate years. Credits: 4
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NFS 223: Nutrition Educ & Counseling
3.00 Credits
University of Vermont
Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling. Pre/co-requisites: NFS 43, 53, 54, 143. Credits: 3
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NFS 243: Advanced Nutrition
3.00 Credits
University of Vermont
Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: 43, AGBI 201 or equivalent, ANPS 19 or equivalent; Junior standing. Spring. Credits: 3
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NFS 244: Nutr in Hlth & Disease Prevntn
3.00 Credits
University of Vermont
Examination of dietary planning, nutrition assessment, genetics, drug-nutrient interactions, CAM therapies and nutrition related to health and prevention of disease. Pre/ co-requisites: Chem 42, ANPS 20, NFS 53, 54, 143. Credits: 3
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