Course Search Results

• NDFS 6530: Food Packaging and Labeling

  3.00 Credits

  Utah State University

  
  This course covers the examination of modern packaging options and current U.S. federal regulations. It emphasizes chemical, physical, and antimicrobial characteristics of packaging systems, federal labeling rules, and the regulatory status of packaging materials.
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• NDFS 6540: Introduction to Epidemiology and Biostatistics

  3.00 Credits

  Utah State University

  
  This course presents basic epidemiology concepts and statistical methods in a broad range of medical or public health problems. The course emphasizes the use of these methods and the interpretation of results using clinical and translational science applications.
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• NDFS 6550: Public Health Policy and Advocacy

  3.00 Credits

  Utah State University

  
  This course provides an overview of the role of advocacy and policy to advance programs, regulations, and laws that protect the health of the public. Students explore the policymaking process and current issues in public health advocacy and policy.
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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.
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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.
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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.
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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.
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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.
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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 6640: Food Proteins and Enzymes

  3.00 Credits

  Utah State University

  
  This graduate-level course covers topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Students gain an understanding of major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.
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