Office: Central Class Building 200

Telephone: 408-924-3100

Professors

Marjorie R. Freedman
Clarie B. Hollenbeck
Ashwini R. Wagle, Chair
Fritz Yambrach

Associate Professors

Kasuen Mauldin

Assistant Professors

Xi Feng
John Gieng
Jamie Kubota
Colette LaSalle
Xiaojing (Kate) Liu
Giselle Pignotti
Adrianne Widaman

Overview

Nutritionists, food scientists, dietitians, foodservice and packaging professionals. The Department of Nutrition, Food Science and Packaging trains graduates for rewarding careers in settings as diverse as community organizations, educational institutions, hospitals, nutrition and research laboratories, corporations and government agencies. The first nutrition department in the CSU system, our department traces its roots to 1911. We currently offer a master’s degree in nutritional science and two undergraduate degrees in the field: a general BS degree and a BS degree with the option of concentrations in dietetics and packaging. Our dietetics program is accredited by the Academy of Nutrition and Dietetics (AND) and the Accreditation Council for Education in Nutrition and Dietetics (ACEND) qualifying our students to apply for ACEND accredited internships and to work toward becoming registered dietitians.

Programs

• Nutrition for Physical Performance Minor
• Nutrition Science and Food Science Minor
• Nutritional Science, Applied Nutrition and Food Sciences Concentration, BS
• Nutritional Science, Dietetics Concentration, BS
• Nutritional Science, Food Management Concentration, BS
• Nutritional Science, MS
• Packaging Minor
• Packaging, BS

Courses

• NUFS 1A - Physical Science of Food
• NUFS 8 - Nutrition for the Health Professions
• NUFS 9 - Introduction to Human Nutrition
• NUFS 12 - Cost Control in Hospitality
• NUFS 16 - Science, Physiology, and Nutrition
• NUFS 20 - Sanitation and Environmental Issues in the Hospitality Industry
• NUFS 21 - Culinary Principles and Practice
• NUFS 22 - Catering and Beverage Management
• NUFS 23 - Culinary Concepts
• NUFS 25 - Internship in Foodservice Management
• NUFS 31 - Professionalism in Nutrition, Food Science and Packaging
• NUFS 92 - Int’l Program Studies
• NUFS 100W - Writing Workshop
• NUFS 101A - Food Science
• NUFS 101B - Computer Applications for Professionals
• NUFS 103 - Food Processing and Packaging I
• NUFS 103L - Food Processing Laboratory
• NUFS 104A - Cultural Aspects of Food
• NUFS 105 - Current Issues in Nutrition
• NUFS 106A - Human Nutrition in the Life Span
• NUFS 106B - Research Methodology in Nutrition and Food Science
• NUFS 107 - Principles of Packaging
• NUFS 108A - Nutrition and Metabolism
• NUFS 108L - Nutrition Laboratory
• NUFS 109 - Advanced Nutrition
• NUFS 110A - Medical Nutrition Therapy
• NUFS 110B - Medical Nutrition Therapy
• NUFS 111 - Foodservice Production Management
• NUFS 113 - Foodservice Systems: Mgmt & Proc
• NUFS 114A - Community Nutrition for Majors
• NUFS 114B - Community Nutrition (non-majors)
• NUFS 115 - Issues in Food Toxicology
• NUFS 115ITL - Issues in Food Toxicology- International Experience
• NUFS 116 - Aging and Nutrition
• NUFS 117 - Food Evaluation Techniques
• NUFS 118 - Food Chemistry
• NUFS 122 - Chemical Analysis of Food
• NUFS 123 - Nutrition for Sport
• NUFS 124 - Disordered Eating and Nutrition Therapy
• NUFS 125 - Child Nutrition Program Administration
• NUFS 134 - Complementary and Alternative Health Practices
• NUFS 135 - Health Issues in a Multicultural Society
• NUFS 139 - Hunger and Environmental Nutrition
• NUFS 139ITL - Hunger and Environmental Nutrition
• NUFS 141A - Packaging Materials I, Paper, Metal, and Wood Based
• NUFS 141B - Packaging Materials II, Plastics, Composites, and Glass
• NUFS 144 - Food Culture: Consuming Passions
• NUFS 144ITL - Food Culture: Consuming Passions: International Experience
• NUFS 146 - Packaging for Medical Devices and Pharmaceuticals
• NUFS 150 - Food and Nutritional Toxicology
• NUFS 156 - Packaging Machinery Systems
• NUFS 158 - Protective Package Design and Testing
• NUFS 159 - Packaging Material Handling and Distribution
• NUFS 163 - Physical Fitness and Nutrition
• NUFS 169 - Food Packaging and Preservation
• NUFS 170 - Packaging Development and Management
• NUFS 180 - Individual Studies
• NUFS 190 - Nutrition Education and Counseling
• NUFS 192 - Field Experience in Nutrition and Food Science and Packaging Technology
• NUFS 192I - Int’l Program Studies
• NUFS 194 - Entrepreneurial Nutrition
• NUFS 201 - Colloquium in Nutrition, Food Science and Packaging
• NUFS 216 - Seminar in Food Chemistry and Packaging
• NUFS 217 - Issues in Nutrition, Food and Packaging
• NUFS 219A - Advanced Nutrition and Metabolism
• NUFS 219B - Seminar in Advanced Topics in Human Nutrition & Dietetics
• NUFS 220A - Advanced Medical Nutrition Therapy
• NUFS 242 - Advanced Foodservice/Restaurant Management
• NUFS 260 - Multidisciplinary Health Promotion in Later Life
• NUFS 270 - Package Design for End Use
• NUFS 280A - Dietetic Internship
• NUFS 295A - Research Methodology
• NUFS 296 - Biostatistics in Research
• NUFS 298 - Special Studies in Nutrition, Food Science and Packaging
• NUFS 299 - Master’s Thesis
• NUFS 1290R - Culminating Experience Supervision

• PKG 107 - Principles of Packaging
• PKG 120 - Artios CAD For Packaging
• PKG 121 - Solidworks For Packaging
• PKG 141A - Packaging Materials I, Paper, Metal, and Wood Based
• PKG 141B - Packaging Materials II, Plastics, Composites, and Glass
• PKG 146 - Packaging for Medical Devices and Pharmaceuticals
• PKG 152 - Globalization and the Environment
• PKG 156 - Packaging Machinery Systems
• PKG 158 - Protective Package Design and Testing
• PKG 159 - Packaging Material Handling and Distribution
• PKG 169 - Food Packaging and Preservation
• PKG 170 - Packaging Development and Management
• PKG 180 - Individual Studies
• PKG 270 - Package Design for End Use