• NDFS 6030: Dairy Technology and Processing

  3.00 Credits

  Utah State University

  
  This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt.
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• NDFS 6040: Dairy Foods Processing Laboratory

  1.00 Credits

  Utah State University

  
  Students obtain hands-on experience in the manufacture of various dairy foods and learn about processes such as cream separation, homogenization, pasteurization, sterilization, ultrafiltration, and fermentation of milk. Additional coursework is required for those enrolled in the graduate-level course. Corequisite(s): NDFS 6030 Cross/Dual listed as: NDFS 5040 Corequisite:    NDFS 6030
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• NDFS 6050: Community Nutrition Experience

  3.00 Credits

  Utah State University

  
  This course provides community nutrition supervised experiential learning which takes place in various facility types. Rotations occur in government and other non-profit nutrition-related agencies. Registration Restriction(s): Admission to the Dietetics Administration - MDA program, Pre-RD track Corequisite: NDFS 6051 Repeatable for credit: No Grade Mode: Standard Corequisite:    NDFS 6051
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• NDFS 6051: Advanced Community Nutrition

  2.00 Credits

  Utah State University

  
  This course covers a variety of topics in advanced community nutrition designed to build on prior community nutrition coursework. Registration Restriction(s): Admission to the Dietetics Administration - MDA program, Pre-RD track Corequisite: NDFS 6050 Repeatable for credit: No Grade Mode: Standard Corequisite:    NDFS 6050
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• NDFS 6060: Community Skills II

  2.00 Credits

  Utah State University

  
  Community Skills II provides credit for dietetics training in community health organizations in Logan and Ogden. Registration Restriction(s): Admission to the Post-Baccalaureate Certificate in Advanced Practice in Dietetics Repeatable for credit: No Grade Mode: Standard
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• NDFS 6100: Sensory Evaluation of Food

  3.00 Credits

  Utah State University

  
  This course covers the design and implementation of sensory testing of foods. It emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience. Additional coursework is required for those enrolled in the graduate-level course. Prerequisite/Restriction: STAT 3000 or STAT 2000 Cross-listed as: NDFS 5100.
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• NDFS 6110: Food Microbiology

  3.00 Credits

  Utah State University

  
  This course covers microorganisms in food spoilage, poisoning, preservation, and sanitation.
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• NDFS 6111: Food Microbiology Laboratory

  1.00 Credits

  Utah State University

  
  This course provides students laboratory experience working with microorganisms in food spoilage, poisoning, preservation, and sanitation. Corequisite(s): NDFS 6110 Corequisite:    NDFS 6110
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• NDFS 6120: Acidified Food Safety

  1.00 Credits

  Utah State University

  
  This course covers the required training elements listed in 21 CFR 114 (Acidified Foods Processing) including food-handling techniques, food protection principles, personal hygiene and sanitation, pH controls, and critical food safety factors.
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• NDFS 6140: Introduction to Public Health

  3.00 Credits

  Utah State University

  
  This course introduces basic principles, methods, and issues in public health. It includes an overview of policy and administration, epidemiology, biostatistics, disease control, environmental factors, and behavioral health. Students also study historical and current challenges in public health.
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