Family and Consumer Sciences

Undergraduate Program Information

Courses and curricula in the department are designed to educate you as an individual and as a citizen in a changing society. They also develop a scientific attitude and the ability to conduct research directed toward solutions of problems affecting the quality of life for individuals, families and communities.

You must complete general education requirements, and a sequence of specialized course work is then identified for each major.

The following prefixes are used for courses:

  • CTFM - Clothing, Textiles and Fashion Merchandising
  • FCSC—Family and Consumer Sciences;
  • FCSt—Family and Child Science;
  • FSTE—Food Science and Technology;
  • NUTR— Nutrition

Graduate Program Information

The candidate for the master’s degree should have an undergraduate degree in a field related to the intended area of specialization. In addition to the Graduate School requirements, the admissions criteria for the Department of Family and Consumer Sciences Graduate Program include letters of reference, standardized test scores, and other materials. Suggested departmental deadlines for review of admission materials are six weeks prior to the first day of the semester of desired start. A complete description of admission requirements should be obtained from the department.

Robert P. Moreno, Department Head

Associate Professors Bartley, Marin, Montanez

Assistant Professors Ahn, Delgado, Martin, Rogus

College Associate Professor Vaillancourt 

College Assistant Professors CoffeenO'Donnell, Phillips

I. Ahn, Ph.D. (Chung-Ang University, Korea)- textile and clothing; S. Bartley, Ph.D. (Tennessee)– family studies;  P. Bloomquist, Ph.D. (New Mexico State)– educational management; K. Coffeen, Ph.D. (New Mexico State) educational leadership; E. Delgado, Ph.D. (Technical University of Berlin, Germany)–food science and technology; E. Devall, Ph.D. (Georgia)– child and family development;  J. Hertzman, Ph.D. (University of Nevada)– educational leadership;  K. Mandabach, Ed.D. (Houston)– higher education cultural and historical studies; S. Martin, Ph.D. (South Dakota State)- nutrition and exercise science; M. Marin, Ph.D. (New Mexico State)– counseling and educational psychology;  M. Montanez, Ph.D. (Michigan State)– psychology; R. Moreno, Ph.D. (Stanford University, California)child development; B. O'Donnell, M.S. (Simmons College)-nutrition and health promotion; S. Phillips, M.S. (New Mexico State)- family and consumer sciences; S. Rogus, Ph.D. (New York University)- nutrition and food studies; B. Stringam, Ph.D. (University of Northern Arizona)– education; K. Vaillancourt, Ph.D. (Virginia Tech)– family studies       

Cooperative Extension Service  W. Fedio, Ph.D. (University of Alberta-Canada)– food microbiology; N. Flores, Ph.D. (Kansas State)– food science; W. Hamilton, Ed.D. (Montana State)– adult education and administration; B. Jorgensen, Ph.D. (Virginia Tech)– family studies; S. Koukel, Ph.D. (Texas Tech)– family and consumer sciences education;K. Martinez, Ph.D. (New Mexico State)- educational leadership and administration

Child Advocacy Studies Courses

CAST 1110. Introduction to Child Advocacy

3 Credits (3)

This is the introductory course for child advocacy studies (CAST). It covers different models for understanding child maltreatment, types and indicators of child maltreatment, controversial topics in the field, and issues and laws related to child maltreatment in various countries around the world. Students will develop critical thinking and analytical skills in assessing child maltreatment. Restricted to Dona Ana campus only.

CAST 2110. Professional and Systems Responses to Child Maltreatment

3 Credits (3)

Course examines the professionals and systems that respond to allegations of child abuse and neglect. Includes the differences between civil and criminal proceedings; components of a court-worthy child abuse and neglect investigation; basicc child forensic interviewing; an overview of child sex offenders; and current research and controversial issues affecting the field. Restricted to Dona Ana campus only.

Prerequisite(s): CAST 1110.

CAST 2120. Prevention, Trauma Informed Treatment and Advocacy

3 Credits (3)

The purpose of this course is to prepare students to recognize the effects of child maltreatment and apply interventions strategies for children and their families. Multidisciplinary approaches to prevention, advocacy and treatment of child maltreatment survivors will be presented and discussed. Topics include violence prevention research, interdisciplinary family programs, how to advocate for survivors of child abuse, case management, working with families, mental health service and controversial issues.

Prerequisite(s): CAST 1110.

CAST 301V. Introduction to Child Advocacy

3 Credits (3)

Historical review and evolution of child welfare policies, initiatives and factors that influence child welfare service. Child welfare policies and services specific to the state of New Mexico are infused throughout the course. Taught with MSW 590. Cannot receive credit for CAST 301 and MSW 590.

CAST 302. Professional and Systems Responses to Child Maltreatment

3 Credits (3)

Course examines the professionals and systems that respond to allegations of child abuse and neglect. Includes the differences between civil and criminal proceedings; components of a court-worthy child abuse and neglect investigation; basic child forensic interviewing; an overview of child sex offenders; current research and controversial issues effecting the field. Students majoring in social work, criminal justice, education, sociology, psychology, nursing, and other areas will enhance their capacity to strengthen the safety net that protects children.

Prerequisite(s): CAST 301V.

CAST 303. Prevention, Trauma Informed Treatment and Advocacy

3 Credits (3)

The purpose of this course is to prepare students to recognize the effects of child maltreatment and to apply intervention strategies for children and their families. Multidisciplinary approaches to prevention, advocacy, and treatment of child maltreatment survivors will be presented and discussed. Topics include violence prevention research, interdisciplinary family programs, how to advocate for survivors of child abuse, short- and long-term effects of child abuse, case management, working with families, mental health services and controversial issues. Crosslisted with: FCST 300

Prerequisite(s): CAST 301V.

CAST 501. Introduction to Child Advocacy

3 Credits (3)

This is the introductory course for child advocacy studies (CAST). It covers different models for understanding child maltreatment, types and indicators of child maltreatment, controversial topics in the field, and issues and laws related to child maltreatment in various countries around the world. Students will develop critical thinking and analytical skills in assessing child maltreatment at the graduate level.

Clothing, Textiles & Fashion Merchandising

CTFM 1110. Fundamentals of Fashion

3 Credits (3)

Survey of the fashion business from fiber to end product.

CTFM 2120. Fashion Illustration

3 Credits (1+4P)

This course explores aspects of fashion illustration, from drawing basic fashion figures to producing finished professional illustrations in color. This course provides the opportunity for students to integrate their fashion design development with computer-aided systems. The emphasis is on fashion innovation and concept design exploration enhanced by computer applications. May be repeated up to 3 credits.. Prerequisites: ARTS 1145G and CTFM 1110

CTFM 2130. Concepts in Apparel Construction

3 Credits (1+4P)

Students are introduced to professional standard sewing techniques and apparel construction. The techniques learned are applied to produce finished garments. Restricted to: FCSE,CTFM majors. Restricted to Las Cruces campus only.

CTFM 2990. Fashion Practicum

1-3 Credits (1-3)

Applied field experience in the related areas of apparel design, fashion merchandising, and textile science. May be repeated up to 3 credits. Restricted to: CTFM majors. Restricted to Las Cruces campus only.

CTFM 300. Special Topics

1-4 Credits

Specific subjects and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a total of 9 credits toward a degree. Restricted to Las Cruces campus only.

Prerequisite(s): CTFM 1110; CTFM 2120.

CTFM 365. Apparel Analysis

3 Credits (3)

An in-depth investigation of the development, production and comparison of wearing apparel. Focus on the structural, functional and decorative aspects of apparel. Emphasis on sourcing of companies and materials, costing of the product line, comparing design and manufacturing techniques that affect price, quality, and size of apparel. Restricted to: CTFM majors.

Prerequisite(s): CTFM 1110 and CTFM 2130.

CTFM 366. Historic Fashion

3 Credits (3)

The study of clothing styles from 3500 BC through the 20th century. Restricted to: CTFM majors.

Prerequisite(s): CTFM 2120.

CTFM 371. Textile Science

3 Credits (1+4P)

The study of fiber characteristics, fabric properties and the manufacturing processes that affect the selection, use, and care of textile goods. Restricted to: CTFM majors.

Prerequisite(s): CTFM 1110.

CTFM 372. Fashion Merchandising

3 Credits (3)

A study of the processes required to bring consumer goods to the marketplace.

Prerequisite(s): CTFM 1110 and CTFM 2130.

CTFM 373. Advanced Apparel Construction II

3 Credits (1+4P)

This course builds on Basics of Apparel Construction and explores the application of advanced sewing technology across a range of fashion products. Restricted to: CTFM majors.

Prerequisite(s): CTFM 2130.

CTFM 375. Fashion Buying

3 Credits (3)

The application of planning, purchasing and controlling inventories using industry data and analytics. Includes merchandising math with an emphasis on product selection and pricing.

Prerequisite(s): ACCT 2110, CTFM 1110, and CTFM 2130.

CTFM 377. Fashion Study Tour

1-3 Credits (1-3)

Study of international/domestic fashion, designers, manufacturers, merchandisers and/or retailers. May be repeated up to 6 credits. Consent of Instructor required.

CTFM 384. Clothing for Special Needs

3 Credits (3)

Selection, adaptation, and design of clothing that is functional and attractive for special needs populations such as for active sportswear, the handicapped, the elderly, and various specialty populations.

Prerequisite: consent of instructor.

CTFM 401. Professional Development

1 Credit (1)

Introduction to the field experience including resume writing, interviewing skills, understanding business ethics and etiquette. Also includes a discussion of career paths and advice from industry guest speakers. Restricted to: CTFM majors.

Prerequisite(s): CTFM 372 and CTFM 375.

CTFM 402. Field Experience

1-3 Credits (1-3)

Practical experience in fashion, clothing design, manufacturing, merchandising, or retailing. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: CTFM majors.

Prerequisite(s): CTFM 401.

CTFM 403. Post-Field Experience

1 Credit (1)

A case based approach to analyzing internship experiences. Students will share their experiences and prepare case studies about specific business issues they encountered during CTFM 402. Restricted to: CTFM majors.

Prerequisite(s): CTFM 402.

CTFM 460. Cultural Perspectives in Dress

3 Credits (3)

Explores the social, psychological and cultural aspects of dress and appearance. Consent of Instructor required.

CTFM 473. Flat Pattern for Apparel Design

3 Credits (1+4P)

Applied design principles to flat patterns techniques including bodies, skirts, sleeves, neckline, and bodies-sleeve combinations. Projects will require three-dimensional approaches in apparel design. Restricted to: CTFM majors.

Prerequisite(s): CTFM 2120 and CTFM 373.

CTFM 474. Fashion Promotion

3 Credits (3)

A comprehensive examination of promotion in the merchandising environment of fashion related goods. Restricted to: CTFM majors.

Prerequisite(s): CTFM 372.

CTFM 476. Draping for Apparel Design

3 Credits (1+4P)

Development of garment shapes using draping techniques. Emphasis placed on torso development, contouring principles and desgin development on the form. This course exposes the student to the design process, from initial concept and muslin sample development to final execution of the finished garments. Restricted to: CTFM majors.

Prerequisite(s): CTFM 2120 and CTFM 373.

CTFM 477. Capstone in Fashion Mechandising

3 Credits (3)

Synthesizes previous coursework. Students apply multi-disciplinary principles to the analysis of fashion merchandising case studies and industry related challenges.

Prerequisite(s): CTFM 372, CTFM 375 and CTFM 402.

CTFM 492. Special Problems

1-4 Credits

Individual research study in a selected subject area of family and consumer sciences. Maximum of 4 credits per semester and a total of 6 credits toward a degree.

CTFM 571. Textile Science

3 Credits (1+4P)

The study of fiber characteristics, fabric properties and the manufacturing processes that affect the selection, use and care of textile goods. Students will be required to complete additional assignments beyond what is required for CTFM 371.

CTFM 572. Fashion Merchandising

3 Credits (3)

A study of the processes required to bring consumer goods to the marketplace. Students will be required to complete additional assignments beyond what is required for CTFM 372.

CTFM 598. Special Research Programs

1-4 Credits

Individual investigations, either analytical or experimental. May be repeated for a maximum of 4 credits per semester and no more than 6 credits toward a degree.

Family and Child Science Courses

FCS 549. Family Ethnicities and Subcultures

3 Credits (3)

Comparative study of American family subsystems with respect to selected social, economic and cultural backgrounds. Interaction of these subsystems in American society. Students responsible for all requirements for FCS 449V plus additional work.

Family and Consumer Science Courses

FCSC 2250. Overview of Family and Consumer Sciences Teaching

3 Credits (3)

Overview of planning and teaching skills. Supervised experiences in observing and directing the learning of secondary family and consumer sciences students. Philosophy and history of the profession.

FCSC 2330. Housing and Interior Design

3 Credits (3)

Investigation of types of housing and factors impacting housing decisions for families. Selection, planning, and arrangement of interior components of homes to meet the needs of the family. Restricted to Las Cruces campus only.

FCSC 345. Management Concepts in Family and Consumer Sciences Teaching

3 Credits (3)

Incorporation and application of management concepts in family and consumer sciences subject matter. Practical experience teaching management and ways to use management skills to plan, implement, and evaluate the teaching-learning transaction.

FCSC 348. Teaching in Informal Family and Consumer Sciences Settings

3 Credits (3)

Learning principles and theories with application in informal family and consumer sciences education situations. Includes supervised experience in use of teaching strategies.

Prerequisite: overall GPA of at least 2.5 or consent of instructor.

FCSC 400. Research Methods in Family and Consumer Sciences

3 Credits (3)

Introduction to research design and methodology in Family and Consumer Sciences. Overview of common research designs and data collection strategies. Prepares students to critique published research and perform basic skills including hypotheses development and conducting a literature search.

FCSC 445. Career and Technical Education Programs

3 Credits (3)

History and development of career and technical programs. Ancillary functions of family and consumer sciences teachers, including student evaluation and leadership development for students. Experiences in extension programs and teaching. Ethical issues and concerns of educators are introduced. Lifelong leadership development and evaluation tools for educators are explored. May be repeated up to 3 credits.

FCSC 446. Teaching Methods I for Family and Consumer Sciences

3 Credits (3)

Methods and strategies for teaching Family & Consumer Sciences content in middle and secondary schools. Organization and development of curriculum. May be repeated up to 3 credits. Consent of Instructor required.

Prerequisite(s): FCSC 2250 and FCSC 345 and an overall GPA of 2.75, admitted to FCSE program; completion of NES Essential Basic Skills Tests I, II, & III.

Corequisite(s): FCSC 445.

FCSC 447. Teaching Methods II for Family and Consumer Sciences

3 Credits (3)

Planning, preparation, and strategies for teaching family and consumer sciences in middle and secondary schools. Preparation for employment. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: FCSE majors.

Prerequisite(s): FCSC 446; overall GPA of 2.75,admitted to program.

FCSC 448. Supervised Teaching in Family and Consumer Sciences

12 Credits (12)

Seventy (70) days of full-time supervised teaching in selected middle or secondary schools. May be repeated up to 12 credits. Consent of Instructor required. Restricted to: FCSE majors.

Prerequisite(s): FCSC 446, an overall GPA of 2.75, and admitted to FCSE Program.

Corequisite(s): FCSC 447.

FCSC 492. Special Problems

1-4 Credits

Individual research study in a selected subject area of family and consumer sciences. Maximum of 4 credits per semester and 6 credits toward degree.

FCSC 500. Research Methods

3 Credits (3)

This course covers the critical evaluation of research literature, development of research proposals and principles of program evaluation. Students will be introduced to the application of qualitative or quantitative methods. Students will be expected to develop research questions and test hypotheses using statistical analysis and a variety of methodologies.

FCSC 545. Graduate Study in Vocational Programs for Youth and Adults

3 Credits (3)

History and development of career and technical programs. Ancillary functions of family and consumer sciences teachers, including student evaluation and leadership development for students. Experiences in extension programs and teaching. Ethical issues and concerns of educators are introduced. Lifelong leadership development and evaluation tools for educators are explored. May be repeated up to 3 credits.

FCSC 546. Graduate Study in Teaching Methods I

3 Credits (3)

Objectives, content, and organization of family and consumer sciences in high schools; materials and methods of teaching. Additional assignments beyond FCSC 446 required for students registering in FCSC 546.

FCSC 547. Graduate Study in Teaching Methods II

3 Credits (3)

Planning, preparation, and strategies for teaching family and consumer sciences in the secondary schools. Additional assignments beyond FCSC 447 required for students registering in FCSC 547.

FCSC 548. Graduate Study in Supervised Teaching in Family and Consumer Sciences

12 Credits (70P)

Seventy of full-time, supervised teaching in selected schools. Additional assignments beyond FCSC 448 required for students registering in FCSC 548. Consent of Instructor required.

Prerequisite(s): FCSC 446 or FCSC 546, and consent of instructor.

FCSC 590. Special Topics

1-4 Credits

Specific subjects and credits to be announced in the Schedule of Classes. May be repeated for a maximum of 9 credits toward a degree, 4 credits per semester.

FCSC 598. Special Research Programs

1-4 Credits

Individual investigations, either analytical or experimental. Maximum of 4 credits per semester and no more than 6 credits toward a degree.

FCSC 599. Master's Thesis

1-15 Credits

May be repeated for unlimited credit, maximum of 6 credits toward a degree.

Food Science and Technology Courses

FSTE 1110G. Introduction to Food Science and Technology

4 Credits (3+2P)

An introductory course in the scientific study of the nature and composition of foods and their behavior during all aspects of their conversion from raw materials to consumer food products.

FSTE 1120. ACES in the Hole Foods I

4 Credits (4)

Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products Restricted to Las Cruces campus only.

Prerequisite(s): Students enrolled in this class must possess A Food Handler Card.

FSTE 2110G. Food Science I

4 Credits (3+2P)

The scientific study of the principles involved in the preparation and evaluation of foods. May be repeated up to 4 credits.

FSTE 2120. ACES in the Hole Foods II

4 Credits (8P)

Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products. May be repeated up to 4 credits.

Prerequisite(s): FSTE 1120 and Have a Food Handler Card.

FSTE 2130G. Survey of Food and Agricultural Issues

3 Credits (3)

Survey of food and agricultural issues, including: geography of food production and consumption; human-agricultural-natural resource relations; agriculture in the United States and abroad; modern agribusiness; food safety; food, agriculture, and natural resources policy; ethical questions; role and impact of technology. Crosslisted with AEEC 2130G.

FSTE 2996. Special Topics

1-4 Credits

Specific topics and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.

FSTE 320. Food Microbiology

4 Credits (3+2P)

Detrimental and beneficial microbiological aspects of food products. Methods of quantification and identification of microorganisms associated with food spoilage and preservation. May be repeated up to 4 credits. Prerequisite(s): (BIOL 2610G and BIOL 2610L), or (BIOL 2110G and BIOL 2110L)

FSTE 325. Food Analysis

3 Credits (2+2P)

Basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products. May be repeated up to 3 credits.

Prerequisite(s): CHEM 1215G or consent of instructor.

FSTE 328. Introduction to Food Engineering

3 Credits (2+2P)

Basic engineering principles including mass and energy balances, fluid flow, heat transfer and chemical kinetics and their application to food processing unit operations. Video and laboratory participation are used to enhance course content and relevance. May be repeated up to 3 credits.

Prerequisite(s): MATH 1430G or consent of instructor.

FSTE 331. Food Preservation

3 Credits (2+2P)

Processes used in home and commercial food preservation, including canning, freezing, drying, and irradiation. May be repeated up to 3 credits.

Prerequisite(s): FSTE 2110G.

FSTE 375. ACES in the Hole Foods III

4 Credits (2+8P)

Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products May be repeated up to 8 credits. Restricted to: FSTE majors.

Prerequisite(s): FSTE 2120 and Have a Food Handler Card.

FSTE 421. Food Chemistry

3 Credits (3)

Comprehensive study of the chemical and physiochemical properties of food constituents. Chemical changes involved in the production, processing, and storage of food products and basic techniques used to evaluate chemical and physiochemical properties of foods.

Prerequisites: CHEM 1215G, CHEM 1225G, and CHEM 2115, or consent of instructor.

FSTE 423. Food Processing Technologies

4 Credits (3+2P)

Common food processing unit operations such as raw material preparation, separation, concentration, fermentation, pasteurization, sterilization, extrusion, dehydration, baking, frying, chilling, freezing, controlled atmosphere storage, water, waste and energy management, packaging, materials handling and storage and process control. Application of principles to processing food in a laboratory setting.

Prerequisite(s): FSTE 328.

FSTE 425. Sensory Evaluation of Foods

3 Credits (2+2P)

Principles and procedures involved in the sensory evaluation of foods. Physiological, psychological and environmental factors affecting the evaluation of sensory properties. Analysis and interpretation of sensory data.

Prerequisite(s): FSTE 2110G and A ST 311 or MATH 1350G.

FSTE 429. Product Development

3 Credits (1+4P)

Application of chemical, physical, nutritional and psychological principles and experimental methods to the development and evaluation of a food product for a specified food product development competition.

Prerequisite(s): FSTE 320 and FSTE 425.

FSTE 430. Designing and Brewing Great Beers of the World

3 Credits (1+4P)

The science and technology of brewing unit operations and the ingredients used in beer brewing. That knowledge is then applied to designing and brewing classic world beer styles. Styles investigated change every semester but typically include India Pale Ale, Pale Ale, Stout, Porter, Hefeweisen, Scottish Ale, and Black IPA. Comprehensive evaluation of the product relative to style guidelines completes the design-brew-evaluate cycle. Students must be at least 21 years of age on the first day of class. May be repeated up to 3 credits.

FSTE 450. Special Topics

1-4 Credits

Specific subjects and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits towards a degree. Consent of instructor required.

FSTE 475. ACES in the Hole Foods IV

1-4 Credits (2-8P)

Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products May be repeated up to 8 credits. Restricted to: FSTE majors.

Prerequisite(s): FSTE 375 Have a Food Handler Card.

FSTE 480. Food Safety

3 Credits (3)

Provide students' knowledge on good manufacturing practices and prequisite programs, conduct hazard analysis and determine preventive controls, define process, food allergen, sanitation and supply-chain preventive controls and discuss verification validation, recall and recordkeeping requirements with training and educational opportunities related to current best practices and guidane, and future regulatory requirements by establishing the Produce Safety Alliance. Students participate in a Mock Audit. Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issues by AFDO after attending this training program.

Prerequisite(s): FSTE 320 or BIOL 311, or consent of instructor.

FSTE 492. Special Problems

1-4 Credits

Individual research study in a selected subject of Family and Consumer Sciences. Maximum of 4 credits per semester and a grand total of 8 credits towards a degree. Consent of instructor required.

FSTE 500. Data Analysis for Food Scientists

3 Credits (3)

An introduction to data analysis of food scientists. Modern statistical techniques used to analyze typical data collected by food scientists and researchers will be covered. Consent of Instructor required.

FSTE 520. Graduate Study in Food Microbiology

3 Credits (2+3P)

Detrimental and beneficial microbiological aspects of food products. Methods of quantification and identification of microorganisms associated with food spoilage and preservation. Additional work required at the graduate level.

Prerequisites: BIOL 2610G/2610L, or BIOL 2110G/2110L, or consent of instructor.

FSTE 521. Graduate Study in Food Chemistry

3 Credits (3)

Comprehensive study of the chemical and physiochemical properties of food constituents. Chemical changes involved in the production, processing and storage of food products and basic techniques used to evaluate chemical and physiochemical properties of foods. Additional work required at the graduate level.

Prerequisites: CHEM 1215G, CHEM 1225G, and CHEM 2115, or consent of instructor.

FSTE 523. Food Processing Technologies

4 Credits (3+2P)

Common food processing unit operations such as raw material preparation, separation, concentration, fermentation, pasteurization, sterilization, extrusion, dehydration, baking, frying, chilling, freezing, controlled atmosphere storage, water, waste and energy management, packaging, materials handling and storage and process control. Application of principles to processing food in a laboratory setting. Additional work beyond that for FSTE 423 required at the graduate level.

Prerequisite(s): FSTE 528.

FSTE 524. Sensory Evaluation of Foods

3 Credits (2+3P)

Principles and procedures involved in the sensory evaluation of foods. Physiological, psychological and environmental factors affecting the evaluation of sensory properties. Analysis and interpretation of sensory data.

Prerequisite(s): FSTE 2110G and A ST 311 or MATH 1350G.

FSTE 525. Graduate Study in Food Analysis

3 Credits (2+3P)

Covers basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products. Additional work required at the graduate level.

Prerequisite(s): CHEM 1215G or consent of instructor.

FSTE 531. Food Preservation

3 Credits (3)

Processes used in home and commercial food preservation, including canning, freezing, drying, and irradiation. Same as FSTE 331 with additional work required at the graduate level.

FSTE 532. Designing and Brewing Great Beers of the World

3 Credits (2+2P)

The science and technology of brewing unit operations and the ingredients used in beer brewing. That knowledge is then applied to designing and brewing classic world beer styles. Styles investigated change every semester but typically include India Pale Ale, Pale Ale, Stout, Porter, Hefeweisen, Scottish Ale, and Black IPA. Comprehensive evaluation of the product relative to style guidelines completes the design-brew-evaluate cycle. Students must be at least 21 years of age on the first day of class.

FSTE 560. Rumen Microbiology (so)

3 Credits (3)

Same as ANSC 560.

FSTE 575. ACES in the Hole Foods

1-4 Credits (2-8P)

Food production activities related to operation of ACES in the Hole Foods, a student-run food company that will give FSTE majors hands-on experience in all aspects of developing, producing and marketing food products May be repeated up to 8 credits.

Prerequisite(s): Students must possess a food handler card.

FSTE 598. Special Research Programs

1-4 Credits

Individual investigations either analytical or experimental. Maximum of 4 credits per semester and no more than 6 credits towards a degree. Consent of instructor required.

FSTE 600. Special Research Program

1-6 Credits (1-6)

Special research for doctoral students May be repeated up to 6 credits. Consent of Instructor required.

Prerequisite(s): Consent of instructor.

FSTE 601. Cooperative Extension Service Field Experience

1-3 Credits (1-3)

This course will provide students with knowledge and experience in community outreach through the cooperative extension service. This course is required for students pursuing a Ph.D. in FSHN. Students will work collaboratively with extension faculty on applied projects. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: FSHN majors.

FSTE 605. Doctoral Seminar

1 Credit (1)

Current topics and research in Food Science and Human Nutrition. Course will include experts from the field as guest speakers. Students will have the opportunity to present their doctoral proposals and/or research findings.

FSTE 620. Advanced Studies in Food Microbiology

3 Credits (3)

Lectures, directed study, discussion and laboratory work in microflora of foods.

Prerequisite(s): FSTE 520 or consent of instructor.

FSTE 621. Advanced Studies in Food Chemistry

3 Credits (3)

Lectures, seminars and/or laoratory work dealing with chemical and physiochemical properties of food constituents. Chemical changes involved in the production and storage of food products.

Prerequisite(s): FSTE 521 or consent of instructor.

FSTE 625. Advanced Studies in Food Analysis

3 Credits (3)

Lectures, seminars, and/or laboratory work dealing with problem solving in food anlaysis. Consent of Instructor required.

Prerequisite(s): Consent of Instructor.

FSTE 626. Advanced Studies in Sensory Evaluation of Foods

3 Credits (3)

Lectures, direct study, and discussion of such topics as sensory evaluation of foods. Analysis and interpretation of sensory data.

Prerequisite(s): FSTE 525 or consent of instructor.

FSTE 652. Functional Foods for Health

3 Credits (3)

Integration of food science and human nutrition to analyze chemical properties and constituents that make a food product functional. Investigation of the physiological effects of functional foods and their relation to health. Overview of functional food development and production.

FSTE 698. Doctoral Reserach

1-6 Credits (1-6)

Research May be repeated up to 6 credits. Consent of Instructor required.

FSTE 700. Doctoral Dissertation

1-12 Credits (1-12)

Dissertation May be repeated up to 18 credits. Consent of Instructor required.

Prerequisite(s): Passed the qualifying exam and comprehensive exam.

Nutrition Courses

NUTR 2110. Human Nutrition

3 Credits (3)

This course provides an overview of nutrients, including requirements, digestion, absorption, transport, function in the body and food sources. Dietary guidelines intended to promote long-term health are stressed.

NUTR 2120. Seminar I - Becoming a Nutrition Professional

1 Credit (1)

This course will introduce students to the field experience, careers, and professions in nutrition. This course is required for students pursuing a Didactic Program in Dietetics verification statement. May be repeated up to 1 credits. Consent of Instructor required. Restricted to: HNDS majors.

NUTR 3110. Nutrition Throughout the Lifecycle

3 Credits (3)

Relationship of the stages of the human life cycle to changes in nutrient need. Consent of Instructor required.

Prerequisite(s)/Corequisite(s): BIOL 2225 OR BIOL 2221. Prerequisite(s): NUTR 2110.

NUTR 3120. Food for Health

4 Credits (4)

This course is designed to provide students the opportunity to learn about the intersection of nutrition and health in terms of food and diet. Students will be introduced to basic concepts within nutrition education, nutrition communication, nutrition and health and food culture. May be repeated up to 4 credits.

Prerequisite(s)/Corequisite(s): NUTR 3110. Prerequisite(s): NUTR 2110, FSTE 2110G, HRTM 2120.

NUTR 3710. Food Systems & Policy in Dietetics

3 Credits (3)

This course introduces students to food and nutrition policy issues, institutions, and stakeholders and their impacts on public health, sustainability, and the practice of dietetics in the US. The course will examine policy development and the roles of federal agencies, private firms, non-governmental organizations, and the media in food and nutrition policy. It will also examine international perspectives on food and nutrition policies and programs used to support global nutrition, health promotion, and wellness.

Prerequisite(s): Junior standing, NUTR 3110, NUTR 3120.

NUTR 3750. Applied Nutrition Research

3 Credits (3)

This course will introduce students to various types of nutrition research and equip them to locate and critique nutrition and dietetics research articles. Research analysis skills will then be applied to a review of the current literature on a nutrition topic and applied to dietetics practice. May be repeated up to 3 credits.

Prerequisite(s): MATH 1350G (or A ST 311); NUTR 2110, NUTR 3110, and NUTR 3120, .

NUTR 3996. Special Topics

1-4 Credits (1-4)

Specific subjects and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits. May be repeated up to 9 credits. Consent of Instructor required.

Prerequisite(s): Junior or Senior standing, consent of instructor.

NUTR 4110. Advanced Nutrition

3 Credits (3)

Application of biochemistry and physiology to nutrition. May be repeated up to 3 credits. Crosslisted with: NUTR 5110.

Prerequisite(s): NUTR 3110, BIOL 2221 or BIOL 2225, BCHE 341.

NUTR 4210. Community Nutrition

3 Credits (3)

Overview of the practice of community nutrition. Includes program planning, needs assessment, program implementation and program evaluation. Role of public and private agencies in nutrition programs that impact on nutrition of individuals and groups in the community. Crosslisted with: NUTR 5210.

Prerequisite(s): NUTR 3110, NUTR 3710, NUTR 3750, or consent of instructor.

NUTR 4220. Food Service Organization and Management

3 Credits (3)

Personnel, financial and general management in institutional and commercial food service operations. May be repeated up to 3 credits. Crosslisted with: NUTR 5220.

Prerequisite(s): HRTM 2120, NUTR 3120, Junior/senior standing or consent of instructor.

NUTR 4230. Medical Nutrition Therapy I

3 Credits (3)

Special diets and physiological basis for their use. Laws and regulations concerning the practice of dietetics. May be repeated up to 6 credits.

Prerequisite(s): (NUTR 2110, NUTR 3110, NUTR 4110, BIOL 2225 OR BIOL 2221); BCHE 341.

NUTR 4230L. Medical Nutrition Therapy I Lab

1 Credit (1P)

Supplements NUTR 4230. Students will perform nutrition assessments, nutrition focused physical exams, apply medical nutrition therapy-based interventions and practice patient discharge education for specific disease states. Elements of pathology and biochemistry of nutrition-related conditions are integrated into course topics. Restricted to: HNDS majors.

Corequisite(s): HNDS 4230.

NUTR 4233. Nutrition Counseling and Education

3 Credits (3)

This course is designed to meet the needs of individuals entering the healthcare/dietetics field who have little counseling experience, but have a strong foundational knowledge in the field of dietetics. It includes counseling techniques and strategies, behavior change, interviewing, cultural competence, mass media, and nutrition education. May be repeated up to 3 credits. Consent of Instructor required. Crosslisted with: NUTR 5230.

Prerequisite(s): NUTR 2110, NUTR 350, NUTR 446.

NUTR 4235. Entering the Field of Dietetics

1 Credit (1)

Students will develop professional materials that will be used in their future careers including a personal statement, resume, and interview dialogues. Students will become familiar with career options in the field of dietetics and learn to navigate the processes of becoming a registered dietitian or dietetic technician, registered. May be repeated up to 1 credits. Consent of Instructor required.

Prerequisite(s)/Corequisite(s): NUTR 4230; NUTR 4233. Prerequisite(s): NUTR 2120, NUTR 2110, NUTR 3110. Restricted to: HNDS majors.

NUTR 4240. Medical Nutrition Therapy II

3 Credits (3)

Continuation of NUTR 4230. May be repeated up to 3 credits. Crosslisted with: NUTR 5240.

Prerequisite(s): NUTR 4230, NUTR 4230L, OR consent of instructor.

NUTR 4240L. Medical Nutrition Therapy II Laboratory

1 Credit (1P)

Supplements NUTR 4240. Students will apply medical nutrition therapy to specific disease states with special emphasis on writing nutrition support orders and learning to utilize nutrition support equipment. Students will learn and apply advanced nutritional therapies and patient management strategies. Restricted to: HNDS majors.

Corequisite(s): HNDS 4240.

NUTR 4550. Billing and Coding for Dietetics

1 Credit (1)

This course provides students with an overview of billing and coding practices for medical nutrition therapy that ensure proper reimbursement for services. Students will learn nutrition related billing codes, apply nutrition care process terminology to documentation, and discover how policy affects current and future coverage of nutrition services.

Prerequisite(s)/Corequisite(s): NUTR 4240. Students must be in Senior standing to enroll in this course, NUTR 4230.

NUTR 4560. Field Experience- Clinical Dietetics

1-8 Credits (1-8)

Experience in various areas of clinical nutrition facilities with emphasis on nutrition care of patients. Practical experience with supervision by resident faculty as well as supervisor at work site. Performance at work site graded in accordance with university standards. One credit is earned for 40 hours of work. A total of 40 hours is required. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Senior standing, NUTR 4230, NUTR 4230L, consent of instructor.

NUTR 4565. Field Experience Community Nutrition

1-8 Credits (1-8)

Experience working with nutritional problems of individual families of all socioeconomic and age levels and with agencies concerned with community nutrition. Practical experience with supervision by resident faculty as well as supervisor at the work site. Performance at work site graded in accordance with university standards. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Senior standing, NUTR 4210, consent of instructor.

NUTR 4991. Special Problems

1-4 Credits (1-4)

Individual research study in a selected subject area of family and consumer sciences. Maximum of 4 credits per semester and a total of 8 credits. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Junior or Senior standing.

NUTR 5110. Graduate Studies in Advanced Nutrition

3 Credits (3)

Covers biochemistry and physiology applied to nutrition. Students enrolled in the 5000-level class will be required to complete additional assignments beyond what is required for NUTR 4110. Crosslisted with: NUTR 4110.

Prerequisite(s)/Corequisite(s): NUTR 3110. Student must be classified as a Graduate student to enroll in this course, BIOL 2221, BCHE 341, and NUTR 2110, or consent of instructor.

NUTR 5150. Orientation to Dietetic Internship

3 Credits (3)

Dietetic interns prepare for supervised practice rotations. Topics include professionalism, Code of Ethics, and dietetic internship portfolios. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5210. Graduate Study in Community Nutrition

3 Credits (3)

Overview on the practice of community nutrition to include program planning, needs assessment, program implementation and program evaluation. Role of public and private agencies in nutrition programs that impact on nutrition of individuals and groups in the community. Students enrolled in the 5000-level class will be required to complete additional assignments beyond what is required for NUTR 4110. May be repeated up to 3 credits. Crosslisted with: NUTR 4210.

Prerequisite(s): Graduate student, NUTR 3110, NUTR 3710, NUTR 3750, or consent of the instructor.

NUTR 5220. Graduate Studies in Food Service Organization and Management

3 Credits (3)

Personnel, financial and general management in institutional and commercial food service operations. Students enrolled in the5000-level class will be required to complete additional assignments beyond what is required for NUTR 4220. May be repeated up to 3 credits.

Prerequisite(s): Graduate Students; HRTM 2120, NUTR 3120, or consent of instructor.

NUTR 5230. Graduate Studies in Medical Nutrition I

3 Credits (3)

Special diets and physiological basis for their use. Laws and regulations concerning the practice of dietetics. Additional assignments beyond NUTR 4230 required. May be repeated up to 3 credits. Crosslisted with: NUTR 4230.

Prerequisite(s): Graduate student, NUTR 3110, NUTR 4110, BIOL 2225 or BIOL 2221, or consent of instructor.

NUTR 5233. Graduate Studies in Nutrition Counseling & Education

3 Credits (3)

This course is designed to meet the needs of individuals entering the healthcare/dietetics field who have little counseling experience, but have a strong foundational knowledge in the field of dietetics. It includes counseling techniques and strategies, behavior change, interviewing, cultural competence, mass media, and nutrition education. Additional assignments beyond NUTR 4233 required. May be repeated up to 3 credits. Crosslisted with: HNDS 4233.

Prerequisite(s)/Corequisite(s): NUTR 5230. Students must be classified as a Graduate student to enroll in this course, NUTR 2110, NUTR 3110, FCSC 348.

NUTR 5240. Graduate Studies in Medical Nutrition Therapy II

3 Credits (3)

Continuation of HNDS 546. May be repeated up to 3 credits. Crosslisted with: NUTR 4240.

Prerequisite(s): Graduate student, NUTR 5230 and NUTR 4230L or consent of instructor.

NUTR 5610. Dietetic Intern Seminar

1 Credit (1)

Portfolio development for dietetic interns during supervised practice rotations. May be repeated up to 3 credits. Consent of Instructor required.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5620. Dietetic Internship: Supervised Practice in Community Nutrition

1-8 Credits (2-6P)

Provides dietetic interns with a minimum of 500 clock hours of supervised practice in community nutrition to include an emphasis in Cooperative Extension Service. Dietetic interns work under the the guidance of faculty and community nutrition professionals. May be repeated up to 8 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5630. Community Nutrition for Dietetic Interns

3 Credits (3)

Advanced topics in community nutrition to include conducting community nutrition needs assessments, program planning and grant writing. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5640. DI SUP PRACT FS MGT

1-5 Credits (2-10P)

Provides dietetic interns with a minimum of 300 clock hours of supervised practice in foodservice management. Dietetic interns work under the guidance of faculty and foodservice management professionals. Students must complete a total of 4 credit hours of NUTR 5640. May be repeated up to 5 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5650. Foodservice Management for Dietetic Interns

3 Credits (3)

Advanced topics in foodservice systems management to include business planning and marketing. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5660. Dietetic Internship: Supervised Practice in Clinical Dietetics

1-8 Credits (2-16P)

Provides dietetic interns with a minimum of 500 clock hours of supervised practice in clinical dietetics. Dietetic interns work under the guidance of faculty and dietetics professionals. May be repeated up to 8 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5670. Nutrition Care Process for Dietetic Interns

3 Credits (3)

Advanced topics in nutrition care process and model to include medical nutrition therapy and evidence-based research and outcomes assessment in clinical dietetics. Consent of Instructor required.

Prerequisite(s): Acceptance into Dietetic Internship.Restricted to: HNDS majors.

NUTR 5680. Review Course for National RD Exam

3 Credits (3)

Completion of dietetic internship portfolio and preparation for the national registration examination for dietitians. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: exclude HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5991. Special Research Programs

1-4 Credits (1-4)

Individual investigations either analytical or experimental. Maximum of 4 credits per semester and no more than 6 credits toward a degree. May be repeated up to 6 credits.

Prerequisite(s): Graduate Student.

NUTR 5996. Special Topics

1-4 Credits (1-4)

Specific subjects to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a total of 9 credits toward a degree. May be repeated up to 9 credits. Consent of Instructor required.

Prerequisite(s): Graduate student.

Phone: (575) 646-3936

Website: http://aces.nmsu.edu/academics/FCS/