• NDFS 1000: Introduction to Food Science and Technology

  3.00 Credits

  Utah State University

  
  This course explores the science and technology of food, including careers, disciplines, food commodities, food product development, and the future of food science. Repeatable for credit: No Grade Mode: Standard
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• NDFS 1010: Chocolate: Science, History, and Society

  3.00 Credits

  Utah State University

  
  This course will introduce students to the science behind chocolate manufacturing. The course will focus on physical and scientific concepts behind chocolate making and will tie these concepts to the history and social impacts associated with this high-value product.
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  General Education Course

  This course is a general education course.

• NDFS 1020: Science and Application of Human Nutrition

  3.00 Credits

  Utah State University

  
  Role of dietary choices in providing nutrients and their relationship to the social, mental, and physical well-being of people. How to evaluate nutritional status with personal data using computer diet analysis program.
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  General Education Course

  This course is a general education course.

• NDFS 1030: Introduction to Dietetics and Nutrition Science

  1.00 Credits

  Utah State University

  
  This course provides an introduction to the Dietetics and Nutrition Science majors, including emphasis areas and education pathways. Students learn about careers in each area as well as about the process of becoming a registered dietitian.
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• NDFS 1050: Food Safety Manager Certification

  0.50 Credits

  Utah State University

  
  Covers food safety information required by the Utah Food Safety Manager Certification Act. Includes role of food handlers in controlling food-borne disease, time-temperature, employee hygiene, sanitation methods, preventing contamination from time of purchase to time of serving, food service facilities/equipment, and HACCP. Graded Pass/Fail only.
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• NDFS 1060: History of Cocoa and Chocolate

  2.00 Credits

  Utah State University

  
  This course discusses the history of cocoa and chocolate throughout the past 4,000 years, providing background to the importance of traditions and ingredients in cocoa production and chocolate consumption, and highlighting technological developments that allowed for mass production of chocolate. Repeatable for credit: No Grade Mode: Standard
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• NDFS 1061: Cocoa Processing

  4.00 Credits

  Utah State University

  
  Students learn the steps needed to process cocoa beans from growing the tree to the production of raw materials such as cocoa liquor, cocoa powder, and cocoa butter. Repeatable for credit: No Grade Mode: Standard
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• NDFS 1062: Chocolate Processing

  4.00 Credits

  Utah State University

  
  Students learn the steps of processing cocoa beans to produce chocolate. Techniques discussed include grinding, conching, tempering, and molding. Upon course completion, students are able to describe the process of chocolate making and gain experience on each process step. Prerequisites: NDFS 1061
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• NDFS 1063: Product Development in Chocolate

  3.00 Credits

  Utah State University

  
  Students learn general practices related to food product development and how to create new chocolate products based on current trends.
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• NDFS 1240: Food Literacy

  3.00 Credits

  Utah State University

  
  Food literacy is an essential skill in today's complex and ever-changing food landscape. This course is designed to empower individuals with the knowledge and skills needed to make informed, healthy, and sustainable choices when preparing and selecting food. Prerequisite(s)/Restriction(s): Admission to a major in one of the following areas: Nutrition, Dietetics, and Food Sciences Family and Consumer Sciences Family and Consumer Sciences Education Repeatable for credit.
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