Department of Nutrition

Nutritional sciences prepares majors with a comprehensive knowledge of the biological and social sciences to understand the relationships between nutrients, food components and human health. Prevention of diseases that are related to lifestyle, particularly diet and nutrition, is a focus of the curriculum. Core courses emphasize the role of nutrients in biochemistry, genetics, physiology, microbiology and immunology that promotes wellness and enhances the quality of life. The major also provides an excellent background for those interested in pursuing graduate degrees in biological, nutritional or food sciences; professional degrees in human or veterinary medicine; degrees in dentistry, pharmacy, physical therapy, nursing, public health and other health professions; or dietetic internships.

The Didactic Program in Dietetics (DPD) and the Graduate Degree/Dietetic Internship Program are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students who successfully complete the DPD and a dietetic internship are eligible to take the Registration Examination to become a Registered Dietitian (RD).

Three curriculum tracks are offered (General Nutrition, Didactic Program in Dietetics and Molecular and Experimental Nutrition) to provide flexibility in one’s chosen career path. The Nutrition major prepares one for graduate school, corporate wellness positions, health promotion programs, the food industry, public health programs, pharmaceutical sales, clinical dietetics, medical and research laboratories, biotechnology firms, government agencies and related fields.  For more information, visit http://nfs.tamu.edu.

NFSC 201 Food Science

Credits 3. 3 Lecture Hours.

(AGRI 1329) Food Science. The fundamental biological, chemical and physical scientific principles associated with the study of foods; topics include food composition and nutrition, food additives and regulations, food safety and toxicology, food processing, food engineering, food biotechnology, product development and sensory evaluation.

NFSC 202 Fundamentals of Human Nutrition

Credits 3. 3 Lecture Hours.

(BIOL 1322, HECO 1322) Fundamentals of Human Nutrition. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet; formulation of Recommended Dietary Allowances; nutritional surveillance; for non-nutrition majors only.

NFSC 203 Scientific Principles of Human Nutrition

Credits 3. 3 Lecture Hours.

Chemistry and physiology of proteins, carbohydrates, lipids, vitamins and minerals; their ingestion, digestion, absorption, transport and metabolism.
Prerequisite: CHEM 119; majors only.

NFSC 204 Perspectives in Nutrition and Food Science

Credit 1. 1 Lecture Hour.

Current trends in the fields of nutrition and food science; critical review relevant literature in these fields ranging from popular press to peer-reviewed research; study of original research and market trends in understanding food, food processing, nutrients, health and diseases.
Prerequisites: NUTR and FSTC majors.

NFSC 210 Horizons in Nutrition and Food Science

Credits 2. 2 Lecture Hours.

Introduction to nutrition and food science career opportunities through presentations by nutrition and food science researchers and industry professionals; addresses issues of professionalism including portfolio development, teamwork, and critical thinking skills.

NFSC 211 Scientific Principles of Foods

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics. Introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods.
Prerequisites: CHEM 101, CHEM 111; NFSC 202 or NFSC 203; sophomore classification or above.

NFSC 222 Nutrition for Health and Health Care

Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on providing a basic understanding of nutrition and its role in disease prevention and treatment.

NFSC 285 Directed Studies

Credits 0 to 4. 0 to 4 Other Hours.

Directed study of selected problems in the area of nutrition and food science.
Prerequisites: Approval of instructor; 2.0 GPR in major and overall.

NFSC 289 Special Topics in...

Credits 1 to 4. 1 to 4 Other Hours.

Selected topics in an identified area of nutrition and food science. May be repeated for credit.
Prerequisite: Approval of instructor.

NFSC 291 Research

Credits 0 to 4. 0 to 4 Other Hours.

Research conducted under the direction of faculty member in nutrition and food science. May be repeated 2 times for credit.
Prerequisites: Freshman or sophomore classification and approval of department head.

NFSC 300 Religious and Ethnic Foods

Credits 3. 3 Lecture Hours.

Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world.
Prerequisites: Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful.

NFSC 301 Nutrition Through Life

Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on human biological needs through stages of the life cycle; biochemical, physiological and anthropometric aspects of nutrition.
Prerequisites: NFSC 203; junior classification or approval of department head.

NFSC 303/ANSC 303 Principles of Animal Nutrition

Credits 3. 3 Lecture Hours.

Scientific approach to nutritional roles of water, carbohydrates, proteins, lipids, minerals, vitamins, and other dietary components; emphasis on the comparative aspects of gastrointestinal tracts and on digestion, absorption, and metabolism of nutrients.
Prerequisites: CHEM 119 and a grade of C or better in ANSC 113, or CHEM 222 or CHEM 227; junior classification or approval of instructor.
Cross Listing: ANSC 303/NFSC 303.

NFSC 304 Food Service Systems Management

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Principles of food service management used in selecting, storing, preparing and serving food in quantity; emphasis on menu planning, quality control, purchasing, equipment and layout/design; application of basic food service systems management principles, including financial planning and personnel issues.
Prerequisites: NFSC 203 and NFSC 211, junior or senior classification.

NFSC 305 Fundamental Baking

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking.
Prerequisite: CHEM 222 or CHEM 227 or approval of department head.

NFSC 307/ANSC 307 Meats

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food.
Prerequisites: Grade of C or better in ANSC 111 and ANSC 113; junior classification or approval of instructor.
Cross Listing: ANSC 307/NFSC 307.

NFSC 311/HORT 311 Principles of Food Processing

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging and use of additives; processing plants visited.
Prerequisite: NFSC 201; junior or senior classification or approval of department head or instructor.
Cross Listing: HORT 311/NFSC 311.

NFSC 312/DASC 312 Food Chemistry

Credits 3. 3 Lecture Hours.

The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins.
Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.
Cross Listing: DASC 312/NFSC 312.

NFSC 313/DASC 313 Food Chemistry Laboratory

Credit 1. 3 Lab Hours.

Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective.
Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.
Cross Listing: DASC 313/NFSC 313.

NFSC 314/DASC 314 Food Analysis

Credits 3. 1 Lecture Hour. 4 Lab Hours.

Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis.
Prerequisite: NFSC 201; NFSC 311/HORT 311; CHEM 227; CHEM 237 or approval of department head or instructor.
Cross Listing: DASC 314/NFSC 314.

NFSC 315/AGSM 315 Food Process Engineering Technology

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Elementary mechanics, physical and thermal properties of food and processing materials, heat transfer, mass and energy balances, psychrometrics (properties of air), insulation.
Prerequisites: Grade of C or better in PHYS 201 or PHYS 218, or approval of instructor.
Cross Listing: AGSM 315/NFSC 315.

NFSC 320 Understanding Obesity: A Social and Scientific Challenge

Credits 3. 3 Lecture Hours.

Perspectives of obesity in food science, nutrition, health and psychology; study of obesity factors in relation to genetics, exercise physiology and sociology with emphasis on food and nutrition.
Prerequisites: Junior or senior classification or approval of instructor.

NFSC 324 Food Safety and Preventive Controls for Human Food

Credits 3. 3 Lecture Hours.

Microbiological food spoilage, fermentation and safety; U.S. Food and Drug Administration (FDA) recognized curriculum for “preventive controls qualified individual” within the FDA Hazard Analysis and Risk‐based Preventive Controls for Human Food regulation.
Prerequisites: Junior or senior classification or approval of instructor.

NFSC 326/ANSC 326 Food Bacteriology

Credits 3. 3 Lecture Hours.

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control.
Prerequisite: Junior or senior classification or approval of instructor.
Cross Listing: ANSC 326/NFSC 326.

NFSC 327/ANSC 327 Food Bacteriology Lab

Credit 1. 3 Lab Hours.

Laboratory to accompany ANSC 326/NFSC 326 or NFSC 326/ANSC 326.
Cross Listing: ANSC 327/NFSC 327.

NFSC 330 Dairy and Food Technology

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Principles and practices involved in processing of milk into market milk, butter, cheese and cheese foods; fundamental principles of these processes as related to their design and control.

NFSC 331 Dairy and Food Technology

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Manufacture of frozen, freeze-dehydrated, concentrated and dehydrated dairy foods; fundamental aspects of freezing, concentration and dehydration of foods.
Prerequisite: NFSC 330 or approval of department head.

NFSC 365 Nutritional Physiology of Vitamins and Minerals

Credits 3. 3 Lecture Hours.

Fundamental nutritional significance of fat soluble and water soluble vitamins and minerals to human metabolism, cell biology and physiology; micro-nutrient groups as per metabolic function or biochemical and physiological actions; important dietary sources, absorption, storage, metabolism, (bio)chemistry, deficiency and toxicity of individual nutrients in this context and basis of DRIs.
Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

NFSC 401 Food Product Development

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society.
Prerequisites: NFSC 201, NFSC 311/HORT 311, NFSC 312/DASC 312, NFSC 313/DASC 313, NFSC 314/DASC 314, NFSC 315/AGSM 315, NFSC 326/ANSC 326, or concurrent enrollment; senior classification or approval of instructor.

NFSC 404 Nutrition Assessment and Planning

Credits 3. 3 Lecture Hours.

Examines the methods of determining the nutritional status of individuals, dietary assessment techniques, planning nutritional care including diet modification and nutrition counseling.
Prerequisites: NFSC 203, NFSC 211 and NFSC 301; junior classification or approval of department head.

NFSC 405/POSC 405 Egg and Poultry Meat Processing

Credits 3. 3 Lecture Hours.

Principles of egg and poultry meat processing, understanding egg and poultry meat markets, egg and meat grading, product safety, packaging and consumer acceptance of shell eggs and poultry meat, specifically turkey and broilers.
Prerequisites: Junior or senior classification or approval of instructor.
Cross Listing: POSC 405/NFSC 405.

NFSC 406/POSC 406 Poultry Further Processing

Credits 4. 3 Lecture Hours. 2 Lab Hours.

Science and practice of value-added products; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production and regulatory approval.
Prerequisites: CHEM 222; DASC 326 or NFSC 326/ANSC 326; POSC 309; POSC 405/NFSC 405; junior or senior classification or approval of instructor.
Cross Listing: POSC 406/NFSC 406.

NFSC 407 Nutrition Care and Therapy

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Application of the Nutrition Care Process for clinical diagnoses and conditions; planning of nutritional care plans for complex patients, including the formulation and planning for enteral and parenteral nutrition support.
Prerequisites: NFSC 203, NFSC 211, NFSC 301 and NFSC 404; junior classification; dietetics track; or approval of instructor.

NFSC 410 Nutritional Pharmacometrics of Food Compounds

Credits 3. 3 Lecture Hours.

Nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds.
Prerequisites: NFSC 201, NFSC 202, NFSC 203, CHEM 222, or CHEM 227, or approval of instructor; junior or senior classification.

NFSC 412 Nutritional Treatment of Disease

Credits 3. 3 Lecture Hours.

Nutritional intervention in pathological conditions, based on biochemical, physiological and psychological effects of disease state; current research in clinical nutrition.
Prerequisites: NFSC 203; NFSC 301, BIOL 319 and BICH 410, or concurrent enrollment; senior classification or approval of instructor.

NFSC 417/AGSM 417 Food Process Engineering Technology II

Credits 3. 3 Lecture Hours.

Applications of basic engineering concepts to understand common unit operations in the food (and related) industry.
Prerequisites: AGSM 315/NFSC 315 or NFSC 315/AGSM 315; approval of instructor.
Cross Listing: AGSM 417/NFSC 417.

NFSC 420 Supervised Research in Mediterranean Nutrition and Food Processing in Italy

Credits 3. 3 Other Hours.

Exploration of principles of Mediterranean diet, European nutrition regulatory aspects, wine-making and food processing in Italy.
Prerequisites: NFSC 201, NFSC 202, or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 422 Food Processing for Sustainable Nutrition in Brazil

Credits 3. 3 Other Hours.

Sustainable nutrition and food processing in Brazil; hands-on learning at the Federal University of Vicosa, the Amazon Biotechnology Center, food processing plants and other research centers in the Amazon, central Brazil and Rio De Janeiro.
Prerequisites: NFSC 201, NFSC 202, or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 430 Community Nutrition

Credits 3. 3 Lecture Hours.

Principles of assessing nutrition problems in populations and planning nutrition programs to promote health in communities including nutrition education and food and nutrition policy; introduction to food and nutrition assistance programs.
Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

NFSC 440 Therapeutic Microbiology: Probiotics and Related Strategies

Credits 3. 3 Lecture Hours.

Topics relevant to alimentary (gastrointestinal) microbiology including (i) the "normal" intestinal microbiota; (ii) probiotic and prebiotic nutritional supplements; (iii) recombinant pharmabiotics; (iv) gut-associated lymphoid tissue and mucosal immunity; (v) foodborne gastrointestinal pathogens; and (vi) fermented products as functional foods.
Prerequisites: Undergraduate survey course in microbiology or approval of instructor; junior or senior classification.

NFSC 444 Fundamentals of Food Law

Credits 3. 3 Lecture Hours.

History, development of, and fundamental principles behind current food regulations, including food labeling, adulteration, food safety, food additives, dietary supplements, and import and export laws; overview of government agency jurisdiction, international law and ethics.
Prerequisite: NFSC 201; junior or senior classification.

NFSC 446/HORT 446 Commercial Fruit and Vegetable Processing

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Pilot plant and laboratory operations pertaining to processed fruits, vegetables and beverages; new product development emphasized via individual laboratory projects.
Prerequisite: NFSC 311/HORT 311.
Cross Listing: HORT 446/NFSC 446.

NFSC 450 Nutrition and Metabolism of Minerals

Credits 3. 3 Lecture Hours.

The role of minerals in living systems and the exploration of their multitude of functions; chemical properties of minerals and how that relates to function in cells and tissues; consequences of mineral deficiencies based on known functions; insight into experimental approaches used to assess minerals in a living environment.
Prerequisite: NFSC 203, BICH 303, or BICH 410, or approval of instructor.

NFSC 457/ANSC 457 Hazard Analysis and Critical Control Point System

Credits 3. 3 Lecture Hours.

Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development.
Prerequisite: NFSC 326/ANSC 326 or approval of instructor.
Cross Listing: ANSC 457/NFSC 457.

NFSC 469 Experimental Nutrition Laboratory

Credits 3. 2 Lecture Hours. 3 Lab Hours.

Investigation of tools and molecular techniques used in studies of nutrition and metabolism (e.g. obesity, diabetes, cardiovascular disease, etc.); didactic and hands-on laboratory components; includes model systems, measurements of energy balance, body composition, RNA and protein analyses.
Prerequisites: Junior or senior classification or approval of instructor.

NFSC 470/ANSC 470 Quality Assurance for the Food Industry

Credits 3. 3 Lecture Hours.

Principles of food system process control including statistical process control (SPC) and the tools required to assure uniform communication and understanding of quality assurance systems.
Prerequisite: Junior or senior classification.
Cross Listing: ANSC 470/NFSC 470.

NFSC 471 Critical Evaluation of Nutrition and Food Science Literature: Evidence Based Reviews

Credits 3. 3 Lecture Hours.

Evaluation of scientific literature, research methods within the literature, and the quality of scientific studies to produce an evidence-based review in areas specific to nutrition and food science.
Prerequisites: NFSC 202 or NFSC 203; STAT 302; junior or senior classification; knowledge of technical writing helpful.

NFSC 475 Nutrition and Physiological Chemistry

Credits 3. 3 Lecture Hours.

Fundamentals of physiology, biochemistry and nutrition and their relationship to the organismic and cellular metabolism of animals; biochemical basis of hormonal action.
Prerequisites: NFSC 203, NFSC 301, NFSC 365, and BICH 410; senior classification or approval of department head.

NFSC 481 Seminar

Credit 1. 1 Lecture Hour.

Guidelines and practice in journal article review and making effective technical presentations; strategies for conducting a job search; development of résumés and letters and interviewing targeted for careers in nutrition and food science or graduate school.
Prerequisite: Senior classification in nutrition and food science.

NFSC 485 Directed Studies

Credits 0 to 4. 0 to 4 Other Hours.

Directed study on selected problems in the area of nutrition and food science not covered in other courses.
Prerequisites: Junior or senior classification; approval of department head; 2.0 GPR in major and overall.

NFSC 487/ANSC 487 Sensory Evaluation of Foods

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisites: CHEM 222 or CHEM 228; junior or senior classification.
Cross Listing: ANSC 487/NFSC 487.

NFSC 489 Special Topics in...

Credits 1 to 4. 1 to 4 Other Hours.

Selected topics in an identified area of nutrition and food science. May be repeated for credit.
Prerequisite: Junior or senior classification.

NFSC 491 Research

Credits 0 to 4. 0 to 4 Other Hours.

Research conducted under the direction of a faculty member in nutrition and food science. May be repeated 3 times for credit. Registration in multiple sections of this course are possible within a given semester provided that the per semester credit hour limit is not exceeded.

NFSC 601/ANSC 601 General Animal Nutrition

Credits 3. 3 Lecture Hours.

Comparative nutrition of animal species contrasting digestive, metabolic and physiological functions involved in processing and using nutrients.
Prerequisite: ANSC 303/NFSC 303 or ANSC 318 or equivalent.
Cross Listing: ANSC 601/NFSC 601.

NFSC 602/ANSC 602 Energetics of Metabolism and Growth

Credits 3. 3 Lecture Hours.

Current fundamental concepts in protein and energy metabolism relating to nutrients required for maintenance, growth and development of animals.
Prerequisite: BICH 410 or approval of instructor.
Cross Listing: ANSC 602/NFSC 602.

NFSC 605 Chemistry of Foods

Credits 3. 3 Lecture Hours.

Chemical covalent and noncovalent interactions in food systems; the glass transition and moisture in foods; carbohydrate chemistry; reactions of food lipids; food protein functionality; chemistry of flavor; processing chemistry; food additives; and nutraceutical phytochemicals.
Prerequisite: BICH 410 or BICH 603.

NFSC 606/DASC 606 Microbiology of Foods

Credits 3. 3 Lecture Hours.

Nature and function of beneficial and defect-producing bacteria in foods; food-borne illness, effects of processing, storage and distribution; techniques for isolation and identification from foods.
Cross Listing: DASC 606/NFSC 606.

NFSC 607/ANSC 607 Physiology and Biochemistry of Muscle as a Food

Credits 3. 3 Lecture Hours.

Biochemical, histological, anatomical and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat.
Prerequisite: BICH 410 or approval of department head.
Cross Listing: ANSC 607/NFSC 607.

NFSC 610 Nutritional Pharmacometrics of Food Compounds

Credits 3. 3 Lecture Hours.

Introduction into nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds.
Prerequisite: NFSC 202, NFSC 203, NFSC 201, CHEM 227, or CHEM 222, or instructor approval.

NFSC 611/POSC 611 Advanced Egg & Poultry Meat Processing

Credits 3. 3 Lecture Hours.

Advanced Egg & Poultry Meat Processing. Focuses on egg markets, egg processing, grading, packaging, safety, quality and consumer acceptance of shell eggs; poultry meat processing (specifically turkeys and broilers), meat quality, markets, consumer acceptance of poultry meat and safety.
Prerequisite: Graduate classification.
Cross Listing: POSC 611/NFSC 611.

NFSC 613/ANSC 613 Protein Metabolism

Credits 3. 3 Lecture Hours.

Basic concepts and recent advances in protein metabolism in animals with emphasis on physiological and nutritional significances; discussion of protein digestion; absorption of peptides; absorption, synthesis and degradation of amino acids; hormonal and nutritional regulation of protein turnover; determination of protein quality and requirements.
Prerequisite: BICH 411 or BICH 601 or equivalent or approval of instructor.
Cross Listing: ANSC 613/NFSC 613.

NFSC 614 Fermentation and Gastrointestinal Microbiology

Credits 3. 3 Lecture Hours.

Fermentation and gastrointestinal ecosystems in terms of microorganisms present, their activities and requirements and their interactions in a dynamic system.
Prerequisite: Beginning microbiology and/or biochemistry or approval of instructor.
Cross Listing: POSC 614 and VTMI 614.

NFSC 617/ANSC 617 Experimental Techniques in Meat Science

Credits 3. 1 Lecture Hour. 6 Lab Hours.

Methods used in separating and identifying muscle proteins and fats; techniques for determining postmortem changes of muscle tissue as a result of antemortem treatments.
Prerequisite: ANSC 607/NFSC 607; BICH 411.
Cross Listing: ANSC 617/NFSC 617.

NFSC 618/ANSC 618 Lipids and Lipid Metabolism

Credits 3. 3 Lecture Hours.

Chemical nature of various classes of lipids and lipid-derived hormones; absorption and metabolism of fatty-acids and lipids; regulation of lipid biosynthesis and obesity; relationship between lipid metabolism and cholesterol homeostasis; lipids as hormones.
Prerequisite: BICH 410 or approval of instructor.
Cross Listing: ANSC 618/NFSC 618.

NFSC 619 Molecular Methods for Microbial Characterization

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Underlying principles of molecular methods for microbial detection and characterization in natural and man-made ecosystems; emphasis on method application and data interpretation; emphasis on microbial pathogens and indicator organisms in foods and environment; laboratory covers select protocols.
Prerequisites: NFSC 326/ANSC 326; SCSC 405; POSC 429; approval of instructor.
Cross Listing: SCSC 619, POSC 619, and VTMI 619.

NFSC 623/BAEN 623 Nanotechnology in Food Processing

Credits 3. 3 Lecture Hours.

Fundamental and applied knowledge related to nanoscale systems and technologies utilized in processing of foods; includes nanoscale physico-chemical properties of foods, applications, manufacture and analysis of nanotechnologies for food processing and preservation; relevant industrial and regulatory food nanotechnology associated aspects.
Prerequisites: NFSC 312/DASC 312, NFSC 313/DASC 313, NFSC 315/AGSM 315, or AGSM 315/NFSC 315, or equivalent coursework, or approval of instructor.
Cross Listing: BAEN 623/NFSC 623.

NFSC 629/POSC 629 Microbiology of Food Irradiation

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Lecture plus laboratory overview of electron beam and x-ray based food irradiation principles; provides a working knowledge of using electronic pasteurization as a means of destroying microbial pathogens or retarding microbial spoilage in foods.
Cross Listing: POSC 629/NFSC 629.

NFSC 630/SCSC 630 Cereal Grains for Human Food

Credits 4. 3 Lecture Hours. 3 Lab Hours.

Fundamental concepts of dry milling, wet milling, oil extraction, baking, malting, brewing, storage, sanitation and quality evaluation and control interrelated with physical and biochemical properties of cereals and their products; use of instruments and techniques to evaluate cereal quality.
Prerequisite: Approval of instructor.
Cross Listing: SCSC 630/NFSC 630.

NFSC 631 Food Carbohydrates

Credits 3. 3 Lecture Hours.

Chemistry, structure, functionality and nutritional properties of food carbohydrates; fiber chemistry, functionality and nutritional properties, artificial sweeteners, starch structure and functionality and hydrocolloid functionality.
Prerequisite: BICH 410. (Offered in alternate years.)

NFSC 632 Nutrition in Disease

Credits 3. 3 Lecture Hours.

Human nutritional requirements in health and disease, emphasizing effects of disease states on intake, digestion, absorption, metabolism and excretion of nutrients; relationship of diet to development of certain diseases.

NFSC 634 Oilseed Proteins for Foods

Credits 3. 3 Lecture Hours.

World production, composition, processing technologies, uses of products (oil, meal, protein concentrates and isolates, and texturized products) in feeds and foods; present and potential food applications of oilseed proteins.
Prerequisites: CHEM 228 and CHEM 317. (Offered in alternate years.)

NFSC 635 Oil and Fat Food Products

Credits 3. 3 Lecture Hours.

Composition, properties and reactions; sources, handling and storage of raw materials; extraction refining and bleaching; hydrogenation, deodorization, esterification and interesterification; fractionation; uses in salad oils, shortenings, margarine, bakery products and other foods.
Prerequisites: CHEM 228 and CHEM 317. (Offered in alternate years.)

NFSC 640 Therapeutic Microbiology I

Credits 3. 3 Lecture Hours.

Alimentary (gastrointestinal) microbiology including (i) the "normal" intestinal microbiota; (ii) probiotic and prebiotic nutritional supplements; (iii) recombinant pharmabiotics; (iv) gut-associated lymphoid tissue and mucosal immunity; (v) foodborne gastrointestinal pathogens; and (vi) fermented products as functional foods.
Prerequisite: Undergraduate survey course in microbiology (or instructor's consent).

NFSC 641 Nutritional Biochemistry I

Credits 3. 3 Lecture Hours.

Integration of the intermediary metabolism of glucose, amino acids and lipids with nutrition, physiology and pathophysiology in animals; regulation of metabolic pathways in cells, tissues and the whole body under normal and disease conditions; functions of vitamins and minerals in nutrient metabolism and health.
Prerequisite: BICH 411 or BICH 604. Offered during the fall semester.

NFSC 642 Nutritional Biochemistry II

Credits 3. 3 Lecture Hours.

Integration of nutrition, biochemistry and other life sciences focusing on nutrients and their needs in healthy and unhealthy individuals; macronutrients and their metabolism and the pertinent regulation; nutrient sensing and signaling pathways; nutritional and hormonal regulation of gene expression; commonly used nutritional and biochemical assays.
Prerequisites: NFSC 475, BICH 410 or equivalent.

NFSC 644 Disease Mechanisms of Foodborne Pathogens

Credits 3. 3 Lecture Hours.

Principles of pathogenicity of foodborne bacteria; mechanisms used by disease-causing bacteria leading to human illness; basic principles of immunology and human and bacterial physiology; investigation of bacterial virulence factors and effects of stress response, quorum sensing and other external factors.
Prerequisite: NFSC 326/ANSC 326 or BIOL 351, or approval of instructor.

NFSC 645/POSC 645 Nutrition and Metabolism of Vitamins

Credits 3. 3 Lecture Hours.

Chemistry and metabolism of the fat soluble and water soluble vitamins and their roles in animals; integrates cellular biochemistry and metabolism of the vitamins in vertebrate animals.
Prerequisites: POSC 411 or ANSC 303/NFSC 303; BICH 410 or BICH 603.
Cross Listing: POSC 645/NFSC 645.

NFSC 646 Fundamentals of Space Life Sciences

Credits 3. 3 Lecture Hours.

Integrates nutrition, physiology, and radiation biology to define major biological problems in long duration space flight; provide an overview of the problems of bone loss, muscle wasting, and radiation-enhanced carcinogenesis along with potential countermeasures; focus on nutritional interventions and exercise protocols.
Cross Listing: NUEN 646 and KINE 646.

NFSC 647/ANSC 647 Technology of Meat Processing and Distribution

Credits 3. 3 Lecture Hours.

Quantitative and qualitative characteristics of meat and meat products as related to food technology processing operations; manufacturing, preservation, packaging and merchandising.
Cross Listing: ANSC 647/NFSC 647.

NFSC 650/POSC 650 Nutrition and Metabolism of Minerals

Credits 3. 3 Lecture Hours.

Nutritional significance of minerals in animal metabolism; chemical, biochemical and physiological role of minerals and homeostatic control in animal metabolism.
Prerequisites: POSC 411 or ANSC 303/NFSC 303; BICH 410 or BICH 603.
Cross Listing: POSC 650/NFSC 650.

NFSC 651/WFSC 647 Nutritional Biochemistry of Fishes

Credits 3. 3 Lecture Hours.

Principles of nutritional biochemistry including nutrient metabolism and biochemical energetics with special emphasis on finfish and shell fish.
Prerequisite: BICH 410 or equivalent.
Cross Listing: WFSC 647/NFSC 651.

NFSC 655 Nutrition and Healthy Aging

Credits 3. 3 Lecture Hours.

Fusion of biology of aging and geriatric nutrition; different aging theories, pathophysiology of aging and age-related diseases, nutritional needs of older adults, nutritional impacts on lifespan and healthspan and nutritional interventions for healthy aging.
Prerequisite: Graduate classification.

NFSC 657/ANSC 657 Hazard Analysis and Critical Control Point System

Credits 3. 3 Lecture Hours.

Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMP) and standard operating procedures (SOP) development; team-building and implementation into industry operations. This class is designed for the production of food and fulfills the training requirements of USDA's HACCP regulation for meat and poultry (9 CFR Part 417), and FDA's HACCP regulations for fish and fishery products (21 CFR Part 123 and 1240) and for juice (21 CFR Part 120).
Cross Listing: ANSC 657/NFSC 657.

NFSC 667/ANSC 667 Industrial Processed Meat Operations

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Application of scientific principles and business practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance and quality assurance in commercial processed meat operations.
Prerequisite: Approval of instructor.
Cross Listing: ANSC 667/NFSC 667.

NFSC 669 Experimental Nutrition & Food Science Laboratory

Credits 4. 1 Lecture Hour. 6 Lab Hours.

Experimental Nutrition & Food Science Laboratory. Nutritional intervention in animal models of metabolic or emotional disorders; genetic modifications or pathogens in food products; analyses of gene expression and behavior.
Prerequisite: BICH 432/GENE 432 or GENE 432/BICH 432 recommended; graduate in nutrition or related major.

NFSC 670/ANSC 670 Quality Assurance for the Food Industry

Credits 3. 3 Lecture Hours.

Principles of food system process control; statistical process control (SPC); tools required to assure uniform communication and understanding of quality assurance systems.
Prerequisite: Graduate classification.
Cross Listing: ANSC 670/NFSC 670.

NFSC 671 Critical Evaluation of Nutrition and Food Science Literature: Evidence Based Reviews

Credits 3. 3 Lecture Hours.

Evaluation of scientific literature, research methods within the literature, and the quality of scientific studies to produce an evidence-based review in areas specific to nutrition and food science.
Prerequisites: NFSC 202 or NFSC 203; STAT 302; knowledge of nutrition, statistics, and technical writing helpful.

NFSC 679/POSC 679 Lipoproteins in Health and Disease

Credits 3. 3 Lecture Hours.

Understanding of lipoprotein biology as it relates to nutrient delivery and disease development; emphasis on understanding how structure influences the function of different lipoprotein particles in human and avian systems; opportunity to study individual lipoprotein profiles or those of animals by modern imaging techniques; background in basic lipid biochemistry helpful.
Cross Listing: POSC 679/NFSC 679.

NFSC 681 Seminar

Credits 0-1. 0-1 Other Hours.

Oral reports and discussions of current research and developments in nutrition and food science designed to broaden understanding of problems and to stimulate research.

NFSC 684 Professional Internship

Credits 0 to 16. 0 to 16 Other Hours.

Experience in application of formal training to a commercial operation under supervision of operations manager and designated faculty member; investigation of matter of mutual interest and report results in a professional paper approved by the graduate committee.

NFSC 685 Directed Studies

Credits 0 to 4. 0 to 4 Other Hours.

Directed study of selected problems emphasizing recent developments in research techniques.

NFSC 687/ANSC 687 Sensory Evaluation of Foods

Credits 3. 2 Lecture Hours. 2 Lab Hours.

Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisite: CHEM 222 or CHEM 228.
Cross Listing: ANSC 687/NFSC 687.

NFSC 689 Special Topics in...

Credits 1 to 4. 1 to 4 Other Hours.

Special topics in an identified area of nutrition and food science. May be repeated for credit.

NFSC 691 Research

Credits 1 to 23. 1 to 23 Other Hours.

Investigations leading to thesis or dissertation in various areas of nutrition and food science.

NFSC 697/ANSC 697 Applied Microbiology for Foods of Animal Origin: Processing, Sanitation and Sanitary Design

Credits 3. 3 Lecture Hours.

Application of basic food microbiology knowledge and principles to food production processes and products; sources of microbiological contamination and their impact on food safety and spoilage; application of sanitary design and validation; testing and auditing to monitor and trouble-shoot the process.
Prerequisites: DASC 326 or NFSC 326/ANSC 326, or NFSC 606/DASC 606, or equivalent.
Cross Listing: ANSC 697/NFSC 697.

Allred, Clinton, Associate Professor
Nutrition
PHD, University of Illinois at Urbana Champaign, 2002

Beathard, Karen, Senior Lecturer
Nutrition
MS, Texas Woman's University, Denton, 1990

Chapkin, Robert, University Distinguished Professor
Nutrition
PHD, University of California, Davis, 1986

Chew, Boon, Professor
Nutrition
PHD, Purdue University, 1978

Geismar, Karen, Senior Lecturer
Nutrition
PHD, Texas Woman's University, Denton, 1998

Giles, Erin, Assistant Professor
Nutrition
PHD, McMaster University, 2015

Guo, Shaodong, Associate Professor
Nutrition
PHD, Peking University, Beijing China, 1995

Johnston, Bradley, Associate Professor
Nutrition
PHD, University of Alberta, 2009

Lorenz, Saundra, Senior Lecturer
Nutrition
MS, Texas A&M University, 2002

Seguin, Rebecca, Associate Professor
Nutrition
PHD, Tufts University, 2008

Sun, Yuxiang, Associate Professor
Nutrition
PHD, University of Manitoba, 2000

Wu, Chaodong, Professor
Nutrition
PHD, Beijing Medical University, 1998

Xie, Linglin, Associate Professor
Nutrition
PHD, Kansas State University, 2008

Zhang, Ke, Associate Professor
Nutrition
PHD, Kansas State University, 2008