NUTB 0219 - Food Science Fundamentals
Course Description
The foundation of knowledge for any nutrition professional is a thorough understanding the nutritional components of food and foodborne pathogens that are linked with disease and issues affecting food safety. Students will become adept with the basic groups of foods in the food supply and their nutrient profiles, their harvesting, processing and storage procedures and policies. The course will provide students a broad overview of certain aspects of the food supply both locally and worldwide and will examine issues affecting food safety including some of the mechanisms by which foodborne pathogens that cause disease in humans, as well as the human consequences of infection by major foodborne pathogens such as E. coli O157:H7, Campylobacter and Listeria.
Pre-requisites: NUTC/NUTR 0202: Principles of Nutrition Science or equivalent.
This online asynchronous course has a required in-person synchronous component on the Boston campus (Jaharis Center Room 156) referred to as "MNSP Residency." Enrollment cannot remain intact if a student cannot attend the associated in-person synchronous component for the course: https://nutrition.tufts.edu/documents-and-forms/mnsp-person-fall-2023-residency-schedule
Basic Enrollment Requirements: Unofficial Transcript - Bachelor's + 3.0 GPA. You will be contacted after registration for required evidence of immunization.
Instructor Approval: During registration, you will be asked to explain how you meet the pre-requisites for this course and to describe any relevant experience. The instructor will use this information to confirm your enrollment or will otherwise be in touch with you.
Refund Policy: The refund policy for Courses at Tufts offerings is dependent on the course length. Please refer to the section details to confirm any exceptions to the standard refund policy. The refund policies are viewable here: https://universitycollege.tufts.edu/policies#Refunds
Remission Eligible: Yes; first day of term; all university policies apply.