Bachelor of Science in Nutrition and Food Science Bachelor of Science in Nutrition and Food Science
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Course Units 10

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Cultural and Social Influences on Dietary Habits Generate Notes
Energy Metabolism Generate Notes
Ethical and Legal Issues in Clinical Nutrition Generate Notes
Introduction to Clinical Nutrition Generate Notes
Macronutrients and Micronutrients Generate Notes
Medical Nutrition Therapy Generate Notes
Nutrition and Disease Prevention Generate Notes
Nutritional Assessment Generate Notes
Nutritional Requirements Across the Lifecycle Generate Notes
Nutritional Support in Clinical Settings Generate Notes
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Advocacy and Policy Development in Community Nutrition Generate Notes
Assessing Community Nutrition Needs Generate Notes
Community-Based Nutrition Interventions Generate Notes
Emerging Issues in Community Nutrition Generate Notes
Evaluating Community Nutrition Programs Generate Notes
Food Security and Food Systems Generate Notes
Health Disparities and Social Determinants of Health Generate Notes
Introduction to Community Nutrition Generate Notes
Nutrition Education and Behavior Change Generate Notes
Public Health Nutrition Policies and Programs Generate Notes
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Carbohydrates in Food Generate Notes
Carbohydrates in Food Generate Notes
Emerging Trends in Food Chemistry Generate Notes
Food Additives and Preservatives Generate Notes
Food Additives and Preservatives Generate Notes
Food Additives and Preservatives Generate Notes
Food Allergies and Intolerances Generate Notes
Food Flavor and Aroma Generate Notes
Food Flavor and Aroma Generate Notes
Food Packaging and Shelf Life Generate Notes
Food Processing and Chemical Changes Generate Notes
Food Processing and Maillard Reaction Generate Notes
Food Processing and Maillard Reaction Generate Notes
Food Quality and Safety Generate Notes
Food Safety and Quality Generate Notes
Food Spoilage and Preservation Generate Notes
Food Toxicology and Contaminants Generate Notes
Functional Foods and Nutraceuticals Generate Notes
Introduction to Food Chemistry Generate Notes
Introduction to Food Chemistry Generate Notes
Introduction to Food Chemistry Generate Notes
Lipids and Fats Generate Notes
Lipids and Fats in Food Generate Notes
Macronutrients in Food Generate Notes
Micronutrients and Phytochemicals Generate Notes
Nutritional Biochemistry Generate Notes
Proteins and Amino Acids Generate Notes
Proteins and Amino Acids in Food Generate Notes
Vitamins and Minerals Generate Notes
Vitamins and Minerals in Food Generate Notes
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Emerging Issues in Food Microbiology Generate Notes
Emerging Issues in Food Microbiology Generate Notes
Emerging Issues in Food Microbiology Generate Notes
Fermented Foods and Probiotics Generate Notes
Food Preservation Methods Generate Notes
Food Preservation Methods Generate Notes
Food Safety and Hygiene Generate Notes
Food Safety Regulations and Standards Generate Notes
Food Spoilage and Preservation Generate Notes
Food Spoilage Microorganisms Generate Notes
Food Spoilage Microorganisms Generate Notes
Foodborne Illness Outbreaks Generate Notes
Foodborne Pathogens Generate Notes
Foodborne Pathogens Generate Notes
Foodborne Pathogens Generate Notes
Hazard Analysis and Critical Control Points (HACCP) Generate Notes
Hazard Analysis and Critical Control Points (HACCP) Generate Notes
Introduction to Food Microbiology Generate Notes
Introduction to Food Microbiology Generate Notes
Microbial Growth and Control in Food Generate Notes
Microbial Growth and Factors Affecting Growth in Food Generate Notes
Microbial Growth in Food Generate Notes
Microbiological Testing in Food Industry Generate Notes
Overview of Food Microbiology Generate Notes
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Emerging Trends in Food Processing and Preservation Generate Notes
Food Additives and Ingredients in Food Processing Generate Notes
Food Processing Technologies Generate Notes
Introduction to Food Processing and Preservation Generate Notes
Methods of Food Preservation Generate Notes
Quality Control in Food Processing Generate Notes
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Emerging Issues in Food Safety Generate Notes
Food Contamination and Hazards Generate Notes
Food Labeling and Traceability Generate Notes
Food Processing and Preservation Techniques Generate Notes
Food Quality Evaluation and Testing Generate Notes
Food Safety Regulations and Standards Generate Notes
Foodborne Illnesses and Outbreaks Generate Notes
Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) Generate Notes
Introduction to Food Quality and Safety Generate Notes

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