Courses Taught

NuFS 16: Science, Physiology, and Nutrition (GE Area: B2)

Introduction to life sciences, from chemistry to cellular and physiologic functions, with nutrition as an underlying theme. Interactions with environment, including effect of culture, genetics, and nutrition on susceptibility to disease. Applications of biotechnology in the life sciences.

NuFS 31: Professionalism in Nutrition, Food Science and Packaging

Professional roles, skills and opportunities in the fields of dietetics, foodservice, food science, and packaging.

NuFS 106A: Human Nutrition in the Life Span

Integrates chemical, biological and social sciences into a comprehensive concept of human nutrition. Emphasis on assessing nutrient status; planning and intervention throughout the life cycle.

NuFS 106B: Research Methodology in Nutrition and Food Science

Introduction to research methodology, interpretation and data analysis with a focus on developing strong information literacy skills, as well as critical thinking, reading, and writing skills in refining scholarly writing in the style of the discipline.

NuFS 108A: Nutrition and Metabolism

Chemical and physiological studies of carbohydrate, protein, lipid, vitamin and mineral metabolism. Application to the normal nutrition of human beings.

NuFS 108L: Nutrition Laboratory

Chemical and biochemical analysis of nutrients and metabolites in body fluids for the assessment of nutritional status of humans.

NuFS 109: Advanced Nutrition

Advanced studies of vitamins and minerals. Evaluation and interpretation of nutritional research methodology and findings.

NuFS 180: Individual Studies

Individual work for majors or minors on special topics by arrangement.

NuFS 201: Colloquium in Nutrition, Food Science and Packaging

Presentation and discussion of original research or specialized studies in Nutrition, Food Science and Packaging by graduate students, faculty & guest speakers.

NuFS 219A: Advanced Nutrition and Metabolism

Advanced seminar course in human nutrition and metabolism that covers sources and interactions among dietary constituents, digestion and absorption, transport, processing storage, and catabolism and excretion as well as the regulation of metabolic homeostasis in normal healthy individuals

NuFS 295A: Research Methodology

Introduction to scientific methodology, and research design; including refining scholarly search strategies to build a strong scientific base for research, development of research design, data collection, analysis, interpretation and application of research in nutrition, food science and packaging.

NuFS 298: Special Studies in Nutrition, Food Science and Packaging

NuFS 299: Master's Thesis