Nutrition and Food Sciences: Delve Into Dairy Foods

Introductory level special topics courses.

Open to Degree and PACE students Special Topics courses cannot carry CC designations

NFS 1990: Delve into Dairy Foods is designed to provide students with an overview of the role of dairy in nourishing a healthy sustainable world. The course covers milk composition and functionality, as well as key scientific and cultural controversies surrounding dairy consumption. Students are introduced to core dairy processing technologies and major product categories including fluid milk, fermented products, cheese, butter, cream, and frozen desserts. The course also explores dairy’s role in human health, the Dietary Guidelines for Americans, sustainability, food security, and economic development, with special attention to dairy systems in developing countries. The final section of the course covers emerging challenges and opportunities in the dairy sector, including innovation, plant-based alternatives, and the use of artificial intelligence in food systems.

Students are expected to actively engage with course materials, participate in class discussions, and think critically about dairy foods and their place in global food systems. Class sessions will include lectures, discussions, guest speakers, documentaries, and experiential learning activities. Students should come prepared to ask questions, analyze literature and evaluate cultural & policy aspects of dairy. Regular attendance, timely completion of assignments, quizzes and respectful participation are essential for success in this course.

Student learning will be assessed through quizzes, written assignments, and exams.