Nutrition and Food Science Major, Food Systems Concentration (B.S.) - Undergraduate - 2015 University Catalog

Coordinator: Dr. Charles Feldman
Office: University Hall, Room 4016
Phone: (973) 655-6987
Email: feldmanc@mail.montclair.edu

Issues of sustainability and the environment, adequate food supply for the future, growing rates of hunger, malnutrition, and food insecurity, all set against the backdrop of increasingly knowledgeable and demanding consumers in both international and local markets are among the many challenges that are confronting the globalizing food system in the 21st century. This program is designed to provide tomorrow’s leaders with the skills and knowledge they will need to manage these challenges and to foster the creation of a sustainable food system locally and globally. Students will gain a holistic knowledge base, enriched with practical training and experiences, to prepare them for careers in the food systems field, including: food service and management; supply chain management and alternative distribution, such as farm-to-school/institution networks; food policy; food education and outreach; food production and processing; retail and wholesale; international development; community and non-profit organizations.


FOOD SYSTEMS CONCENTRATION

Complete 76 semester hours including the following 3 requirement(s):

  1. NUTRITION AND FOOD SCIENCE CORE

    Complete 10 courses:

    NUFD 130 Introduction to Nutrition and Food Science Profession (1 hour lecture) 1
    NUFD 150 Food Composition and Scientific Preparation (1 hour lecture, 3 hours lab) 3
    NUFD 153 Dynamics of Food and Society (3 hours lecture) 3
    NUFD 192 Nutrition with Laboratory (3 hours lecture, 2 hours lab) 4
    NUFD 240 Sanitation Management and Food Microbiology: Certification (1 hour lecture) 1
    NUFD 282 Applied Nutrition in the Lifecycle (3 hours lecture) 3
    NUFD 304 Introduction to Research (3 hours lecture) 3
    NUFD 352 Organization and Management of Foodservice Systems (3 hours lecture) 3
    NUFD 357 Experimental Food Science (1 hour lecture, 3 hours lab) 3
    NUFD 490 Nutrition and Food Science Professional Seminar (l hour seminar) 1
  2. FOOD SYSTEMS CONCENTRATION REQUIREMENTS

    Complete the following 3 requirement(s):

    1. REQUIRED COURSES

      Complete 5 courses:

      NUFD 253 Quantity Food Purchasing and Production (3 hours lecture) 3
      NUFD 254 Foodservice Equipment and Facilities Design (3 hours lecture) 3
      NUFD 350 Quantity Food Applications (4 hours lab) 3
      NUFD 353 Catering and Banquet Management (3 hours lecture) 3
      NUFD 392 Food Systems and Agribusineses Issues (3 hours lecture) 3
    2. INTERNSHIP/CO-OP EXPERIENCE

      Complete 1 course for 4 semester hours from the following:

      COED 401 Cooperative Education Experience I 3-8
      COED 402 Cooperative Education Experience II 3-8
      NUFD 409 Internship in Nutrition and Food Science (4 - 8 hours other) 4-8
    3. ELECTIVES

      Complete 2 courses from the following:

      EAES 202 Introduction to Sustainability Science (3 hours lecture) 3
      MGMT 231 Management Processes (3 hours lecture) 3
      MKTG 240 Introduction to Marketing (3 hours lecture) 3
      NUFD 110 International Cuisine (2 hours lecture, 1.5 hours lab) 3
      NUFD 387 Molecular Cuisine (2 hours lecture and 2 hours lab) 3
  3. FOOD SYSTEMS COLLATERALS

    Complete 8 courses:

    ACCT 204 Fundamentals of Accounting (3 hours lecture) 3
    BIOL 110 The Biology of Human Life (3 hours lecture, 2 hours lab) 4
    BSLW 235 Legal, Ethical, and Global Environment of Business (3 hours lecture) 3
    CHEM 113 Fundamentals of Chemistry (3 hours lecture, 3 hours laboratory) 4
    CSIT 100 Introduction to Computer Concepts (3 hours lecture) 3
    EAES 160 The Human Environment (3 hours lecture) 3
    ECON 101 Applied Macroeconomics (3 hours lecture) 3
    MATH 109 Statistics (3 hours lecture) 3

Course Descriptions:

ACCT204: Fundamentals of Accounting (3 hours lecture)

This course provides a foundation for non-accounting business majors. Topics covered include both financial and managerial accounting from a user perspective. Students will be exposed to the four financial statements and ethical issues in accounting along with other accounting reporting issues in the financial accounting phase of the course. Managerial accounting focuses on generating accounting data for internal business decision-making in today's increasingly competitive and complex business world. Students need to become familiar with the use of accounting data for both investment and credit decisions as well as strategic decision making for firms' operation. Major topics covered include financial statement analysis, budgeting, accounting-based decision making, and performance evaluation. 3 sh.

Prerequisites: ENWR 105 or HONP 100; Not open to BS Accounting Majors.

BIOL110: The Biology of Human Life (3 hours lecture, 2 hours lab)

The course is intended to serve the non-biology major and present a basic introduction to human anatomy and physiology. It will provide students with a laboratory experience so that they may learn the scientific method and its application in the field of human biology. This course will provide these students with a body of knowledge specific to human anatomy and physiology so that they may be well informed when dealing with important personal, family and societal issues relative to health and life-style decisions. Meets Gen Ed 2002 - Natural/Physical Science Laboratory. 4 sh.

BSLW235: Legal, Ethical, and Global Environment of Business (3 hours lecture)

This course focuses on the interrelationship of social policies, the legal system, and global business practices in society, with emphasis on the rapidly changing business-legal environment. The relationship among governmental, ethical, social and business issues will also be examined. Previous course BSLW 264 effective through Spring 2013. 3 sh.

Prerequisites: ENWR 105 or HONP 100.

CHEM113: Fundamentals of Chemistry (3 hours lecture, 3 hours laboratory)

A one semester introductory lecture and laboratory course in the fundamental concepts of chemistry. This course is suitable for students who have no prior background in chemistry. It is intended for students majoring in Food and Nutrition and other non-science majors. Some aspects of the course are quantitative, and a background in algebra is assumed. This course prepares students to proceed to CHEM 130 Fundamentals of Organic Chemistry 4 sh.

COED401: Cooperative Education Experience I

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the profesional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

COED402: Cooperative Education Experience II

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the professional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

CSIT100: Introduction to Computer Concepts (3 hours lecture)

An introduction to the skills, concepts, and capabilities necessary to effectively use information technology across the curriculum through computer applications. Not for mathematics major elective credit or computer science elective credit. Meets Gen Ed 2002 - Computer Science. Previous course CMPT 109 effective through Spring 2014. 3 sh.

Prerequisites: MATH 051 or MATH 061 or satisfactory score on both of the mathematical components of the MSUPT.

EAES160: The Human Environment (3 hours lecture)

An interdisciplinary course which explains the human impact, as social groups and individuals, on the natural environment. It explores the relationships and interconnectedness between natural processes and social, economic, cultural, technological, and political culture. Critical environmental issues are discussed. Meets Gen Ed 2002 - Social Science, Social Science. Previous course ENVR 109 effective through Spring 2012. 3 sh.

EAES202: Introduction to Sustainability Science (3 hours lecture)

Introduction to sustainability science and the challenges confronting society's transition to global sustainability; an investigation into the systems and processes basic to sustainability science; and the relationship of sustainability science to business, public policy, and the sciences. Previous course ENVR 233 effective through Spring 2012. Satisfies the Graduation Writing Requirement for all BS Sustainability Science majors. 3 sh.

Prerequisites: EAES 160 and EAES 101.

ECON101: Applied Macroeconomics (3 hours lecture)

The course introduces undergraduate students to the macro economy of the United States of America. Students learn how to apply the mechanism needed for the achievement of an optimal allocation of resources, price stability, full employment level of national income and long-term growth. In addition, they learn to analyze the macroeconomic data and the implications of fiscal and monetary policies. Meets Gen Ed 2002 Requirements - Social Science. 3 sh.

MATH109: Statistics (3 hours lecture)

Introduction to the use of statistics in the real world. Topics include: analysis and presentation of data, variability and uncertainty in data, techniques of statistical inference and decision-making. Computer assisted including lecture, individual and small group tutoring in Mathematics Computer Laboratory. Meets Gen Ed 2002 - Mathematics. 3 sh.

Prerequisites: MATH 051 or MATH 061 or MATH 071 or placement through the Montclair State University Placement Test (MSUPT). Not for majors in Mathematics (MATH), Mathematics with Applied Math concentration (MAAM) or Mathematics-Teacher Education (MTED).

MGMT231: Management Processes (3 hours lecture)

To provide undergraduate students a review of classical and modern approaches to the managerial process as it relates to the manager's functions of planning, organizing, communication, motivation, leading, controlling, and managing change. Emphasizing new forces in the managerial environment such as workplace diversity and economic globalization, these reviews will be tied to the open-system model and the contingency approach as overall frameworks for understanding organizations and management. 3 sh.

Prerequisites: ENWR 105 or HONP 100.

MKTG240: Introduction to Marketing (3 hours lecture)

This introductory course is designed to expose the student to the basic areas that comprise marketing as a discipline. Marketing is viewed as a process that must be integrated with all other business functions. The basic theories, concepts, language and tools of marketing are introduced, and illustrations of their applicability to the business as well as non-profit sectors of the national economy with increasing stress on the global realities which affect the marketing function are addressed. 3 sh.

Prerequisites: ENWR 105 or HONP 100.

NUFD110: International Cuisine (2 hours lecture, 1.5 hours lab)

Introductory course for the study of cooking styles associated with the development of ethnic and international cuisine. The course will primarily focus on a particular culinary region to be determined, giving students a holistic understanding of how ingredients and food customs develop into a cuisine. The lessons learned will enable students to research and prepare complete menus reflective of the culture and food goods of a region with emphasis on local ingredients and authentic preparation methods. 3 sh.

Prerequisites: Starting Winter 2016: Nutrition and Food Science majors with concentrations in Food Systems (NUSY) and Applied Nutrition (NUFA).

NUFD130: Introduction to Nutrition and Food Science Profession (1 hour lecture)

An introductory course which provides general information about nutrition and food science fields and acquaints students with professional requirements and opportunities. 1 sh.

Prerequisites: Nutrition and Food Science majors with concentration in Food Management (NUFM), Dietetics (NUFD), Food Systems (NUSY), Applied Nutrition (NUFA) or General (NUFG); or Nutrition and Food Science (NUFS) minors. Starting Winter 2016: Nutrition and Food Science majors with concentration in Dietetics (NUFD), Food Systems (NUSY), Applied Nutrition (NUFA) or Food Science (NUFC); or Nutrition and Food Science minors (NUFS).

NUFD150: Food Composition and Scientific Preparation (1 hour lecture, 3 hours lab)

An introduction to food science, nutrition and food preparation with emphasis on scientific principles involved in the characteristics of acceptable standardized products and product evaluation. 3 sh.

NUFD153: Dynamics of Food and Society (3 hours lecture)

This course is designed to give students an opportunity to explore issues of food consumption through a study of: basic nutrition requirements; social/psychological factors influencing food behaviors; food acquisition through history as compared to contemporary situations; the impact on the ecological system in the quest for food; and the social, economical, and political aspects of the world food situation and potential means of alleviating the problems of hunger and nutrient deficiencies. Meets Gen Ed 2002 - Social Science, Social Science. Meets World Cultures Requirement. 3 sh.

NUFD192: Nutrition with Laboratory (3 hours lecture, 2 hours lab)

This course is designed to provide students with a general understanding of the components of the food we eat and the nutrients necessary for life. The functions of nutrients, their interrelationships, digestion, absorption and metabolism of nutrients are discussed. The factors, such as age, gender, ethnicity, physical activity, and environmental factors, which influence food intake and requirements of nutrients, are covered. Students learn to measure and evaluate their nutritional status and body composition using equipment used in laboratory and analyze their diets using computer software. They plan meals considering individual's nutritional requirements in the laboratory. Historical, national, and international issues regarding food and nutrition are presented. 4 sh.

Prerequisites: Restricted to Nutrition and Food Science majors with concentrations in Dietetics (NUFD), Food Management (NUFM), or General (NUFG), Business Administration majors with a concentration in Hospitality Management (BAHM), Food Systems (NUSY), Applied Nutrition (NUFA) and American Dietetic Association Certificate Program students (ADA). Starting Winter 2016: Nutrition and Food Science majors with concentrations in Dietetics (NUFD), Applied Nutrition (NUFA), Food Systems (NUSY) or Food Science (NUFC); and Business Administration majors with a concentration in Hospitality Management (BAHM); and Academy of Nutrition and Dietetics Certificate Program students (ADA).

NUFD240: Sanitation Management and Food Microbiology: Certification (1 hour lecture)

Food safety for effective food service management. Understanding of Sanitation Risk Management, microbial food contaminants, and food safety regulations. Students will be entitled to take the "ServSafe Food Protection Manager Certification" examination. 1 sh.

Prerequisites: NUFD 130 (may be taken as prerequisite or corequisite) and; NUFD 150 or HOSP 250 (may be taken as prerequisite or corequisite). Starting Winter 2016: NUFD 150 (maybe taken as prerequisite or corequisite) or HOSP 250 (may be taken as prerequisite or corequisite).

NUFD253: Quantity Food Purchasing and Production (3 hours lecture)

Determining needs, purchasing, storing, preparing and serving food in large volume. 3 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD254: Foodservice Equipment and Facilities Design (3 hours lecture)

Facilities layout and design. Selection of equipment based on design criteria. Purchasing standards and procedures. 3 sh.

Prerequisites: NUFD 350. Starting Winter 2016: NUFD 150.

NUFD282: Applied Nutrition in the Lifecycle (3 hours lecture)

The application of basic nutrition knowledge to individuals in various life stages. Analysis of the physiological, biochemical, psychological and social factors that affect nutrient needs throughout the lifecycle. 3 sh.

Prerequisites: NUFD 182 or NUFD 192. Starting Winter 2016: NUFD 130 (may be taken as prerequisite or corequisite); and NUFD 182 or NUFD 192.

NUFD304: Introduction to Research (3 hours lecture)

A study of the basic concepts, principles and methodologies of scientific research and their application to the investigation of research problems in health, nutrition, and food science. 3 sh.

Prerequisites: MATH 109; and NUFD 282 may be taken as prerequisite or corequisite.

NUFD350: Quantity Food Applications (4 hours lab)

Capstone lecture and laboratory experiences to support basic concepts of quantity food purchasing and production. Students will learn hands-on skills to produce culinary products in large quantities. Laboratory assignments in the MSU Food Management laboratory and in functioning food service facilities off campus. 3 sh.

Prerequisites: NUFD 253 or HOSP 390; and junior or senior standing. Students must provide proof of current health insurance coverage and a negative PPD test.

NUFD352: Organization and Management of Foodservice Systems (3 hours lecture)

Principles of management, organizational structure, policy and decision-making. The menu in management, budgeting and cost control, sanitation and safety, personnel policies and management. Meets the University Writing Requirement for majors in Nutrition and Food Science. 3 sh.

Prerequisites: NUFD 240 may be taken as prerequisite or corequisite. Starting Winter 2016: NUFD 282 may be taken as prerequisite or corequisite.

NUFD353: Catering and Banquet Management (3 hours lecture)

This course is designed for those who need to know how food is prepared and then served in a catered or banquet setting. Students learn how to select and determine costs of catered food, plan a catered banquet and various culturally influenced serving styles. 3 sh.

Prerequisites: NUFD 350. Current health insurance and negative PPD test required. Starting Winter 2016: NUFD 253 or HOSP 390. Current health insurance and negative PPD test required

NUFD357: Experimental Food Science (1 hour lecture, 3 hours lab)

Study of the theory and applications of the chemical and physical changes involved in food processing, storage and preparation through objective and subjective analytical techniques. 3 sh.

Prerequisites: CHEM 113; NUFD 240 may be taken as prerequisite or corequisite.

NUFD387: Molecular Cuisine (2 hours lecture and 2 hours lab)

This course focuses on current gastronomic trends, utilizing innovative scientific approaches to food production. The course includes combining classical cooking techniques with state-of-the-art methods, deconstruction of recipes and scientific preparation of edible foods. Lessons learned will enable students to critically assess traditional food combinations to open up creative avenues of thinking for future food production and presentation strategies. The course features lectures and hands-on laboratory experiences. 3 sh.

Prerequisites: NUFD 240. Current health insurance and negative PPD test required.

NUFD392: Food Systems and Agribusineses Issues (3 hours lecture)

This course provides an introductory examination of the systems of production, processes, and distribution of food throughout the food chain. The course places particular critical emphasis on the current agribusiness model through the examination of the role and impact of government and politics in food processes and distribution. Text, required readings, current events, guest speakers, and current journal articles are utilized in the course as the means to explore and evaluate the current agribusiness model, alternatives, and regulatory and policy influences. 3 sh.

Prerequisites: BSLW 235. Starting Winter 2016: NUFD 282.

NUFD409: Internship in Nutrition and Food Science (4 - 8 hours other)

Opportunity to work as an intern in a professional setting related to food management, nutrition or dietetics related profession. Application available from advisor. 4 - 8 sh.

Prerequisites: Senior standing or minimum of 24 credits in major. Nutrition and Food Science majors only, 2.67 GPA required. Starting Winter 2016: NUFD 352 and senior standing or minimum of 24 credits in the major. Nutrition and Food Science majors only. 2.67 GPA required.

NUFD490: Nutrition and Food Science Professional Seminar (l hour seminar)

A capstone course which provides skills necessary for beginning professionals in nutrition and food science fields. 1 sh.

Prerequisites: NUFD 130 and NUFD 304; Restricted to Nutrition and Food Science majors with concentrations in Dietetics (NUFD), Food Management (NUFM), or General (NUFG), Food Systems (NUSY) or Applied Nutrition (NUFA). Starting Winter 2016: NUFD 130 and NUFD 304; Restricted to Nutrition and Food Science majors with concentrations in Dietetics (NUFD), Food Systems (NUSY), Food Science (NUSC), or Applied Nutrition (NUFA).