Nutrition and Food Science Major, Food Science Concentration (B.S.) - Undergraduate - 2015 University Catalog
Coordinator: Dr. John Specchio
Office: University Hall, Room 4014
Phone: (973) 655-5291
The B.S. in Nutrition and Food Science with concentration in Food Science prepares students for careers in the food and beverage, agricultural, and processing industries as well as food regulatory agencies such as the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA). Food science is a multidisciplinary field with the overarching goals of improving the safety and quality of food products, developing new food products, and designing new, safer and more energy-efficient food preservation methods. Food scientists strive to improve the microbial and chemical safety of foods as well as to enhance the quality of foods through traditional and emerging technologies.
Students in the Food Science concentration will gain in-depth knowledge of the physical, chemical, and biochemical nature of food and the standards of nutritional processing, safety, food quality, and food security and develop their aptitudes in areas such as food processing, food accessibility, food quality, food safety, food sensory experiences, and food regulations.
Private industry has increased its demand for food scientists because their expertise is necessary for developing healthy food products and increasing crop yields, along with assuring quality and safety. Research in food genomics and agricultural sustainability is also expected to increase the number of available food science positions. Also, many food scientists are expected to retire in the next 10 years, creating even more job availability in private industry and regulatory agencies such as the FDA and USDA.
Graduates from the Food Science concentration can pursue careers in food science, quality assurance, food chemistry, food product development, food processing and production, food corporation management, food safety, research and development, and sensory analysis.
FOOD SCIENCE CONCENTRATION
Complete 79 semester hours including the following 3 requirement(s):
NUTRITION AND FOOD SCIENCE CORE
Complete 10 courses for 25 semester hours:
FOOD SCIENCE CONCENTRATION COURSES
Complete the following 2 requirement(s):
Complete the following for 18 semester hours:
Complete 1 course from the following for 4 semester hours:
COED 401 Cooperative Education Experience I 3-8 NUFD 409 Internship in Nutrition and Food Science (4 - 8 hours other) 4-8
Complete the following for 32 semester hours:
BIOL100: Biological Sciences (3 hours lecture, 2 hours lab)
The study of life from molecule to organism with focus on structure and function of cells, mechanisms of heredity and change, survey of animals and plants and their interrelationships in the living world. Open to non-majors as well as majors. BIOL 100 is not included in the GPA as a biology major course. Meets Gen Ed 2002 - Natural/Physical Science Laboratory. 4 sh.
BIOL254: Applied Microbiology (2 hours lecture, 3 hours lab)
Microbiological concepts and techniques applicable to food and dairy processing, health and disease, water, waste and other environmental problems. 3 sh.
Prerequisites: CHEM 130.
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.
CHEM130: Fundamentals of Organic Chemistry (3 hours lecture, 2 hours lab)
Survey of organic chemistry covering all major classes, nomenclature, and characteristic class reactions. 4 sh.
Prerequisites: CHEM 113 with a grade of C- or better.
CHEM270: Fundamentals of Biochemistry (4 hours lecture, 3 hours lab)
Structure and function of the biomolecules and the metabolic interrelationships in the cell. Primarily for foods and nutrition majors. 5 sh.
Prerequisites: CHEM 130 with a grade of C- or better.
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.
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).
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.
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.
NUFD257: Principles of Food Science (3 hours lecture)
Students will learn basic principles of Food Science with emphasis on food processing and the chemical, physical and biological reactions occurring in food that affect nutritional, sensory and safety during processing and storage. This course is appropriate for students in the Food Science concentration and well as Food Systems, Biology, Chemistry and Health Sciences. 3 sh.
Prerequisites: NUFD 150 and CHEM 113.
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.
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.
NUFD367: Fundamentals of Food Processing and Preservation (3 hours lecture)
Students learn general food processing and preservation principles and methods. They learn about emerging technologies for processing, packaging, and preserving foods and beverages, the appropriate use of food processing equipment, and quality assessment techniques for food processing and preservation. Students visit food processing facilities where they have hands-on experiences of the food processing principles learned in the class. Course activities include reading and analyzing scenarios that demonstrate the food scientist's role in the Integration and application of food processing and preservation concepts, principles, and skills in solving real-world food science problems. 3 sh.
Prerequisites: NUFD 257.
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.
NUFD456: Research in Foods (1 hour lecture, 3 hours lab)
Scientific method in the design and execution of experimental food studies and in the interpretation and evaluation of results. Independent laboratory research. 3 sh.
Prerequisites: NUFD 357.
NUFD466: Food Product Development (3 hours lecture)
In this course students will learn to integrate knowledge and skills from previous food science and nutrition courses to develop new, nutritious, safe and sensory acceptable food products. Students will develop oral and written reports that will document information on current food trends, shelf life stability, nutrition labeling, quality assurance parameters, marketing, sensory evaluation, and packaging of food products. 3 sh.
Prerequisites: NUFD 367.
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).
PSYC101: Introduction to Psychology (3 hours lecture)
This course is an introduction to the study of human behavior and surveys major topics within the diverse discipline of psychology. Topics covered will come from each of four core areas offered by the psychology department: Social/Applied (e.g., Social, Industrial-Organizational, Health), Biological Basis of Behavior (e.g., Physiology, Perception, Motivation/Emotion, Comparative Animal Behavior), Cognition (e.g., Learning and Memory, Conditioning and Learning, Cognition, Language) and Personality (e.g., Personality, Abnormal, Development). Meets Gen Ed 2002 - Social Science for non-psychology majors only. 3 sh.