Plant-Based Food and Nutrition Course Descriptions

NUSC 5200 - Macronutrient Metabolism (3-credit) (Fall Semester)
The digestion, absorption/transport and metabolism of carbohydrates, protein/amino acids and lipids; their functions, metabolic pathways and interrelationships; mechanisms regulating their metabolism; methodologies for studying metabolism and assessing nutrient requirements in man and animals.

NUSC 5300 - Vitamins & Minerals (3-credit) (Spring Semester)
Comprehensive study of vitamins and macro-/trace minerals on the levels of biochemical and physiological functions, metabolic pathways, interactions, and deficiencies/toxicities.

NUSC 5510 - Plant-Based Diets & Nutrition (3-credit) (Spring Semester)
This course addresses the nutritional and health aspects of various plant-based food groups with emphasis on nutrients and their roles in health promotion and disease prevention. It also provides the principles of designing and implementing healthy plant-based diets and their implications.

NUSC 5520 Plant-Based Food Products (3-credit) (Fall Semester of even years)
This course provides the knowledge of healthy and sustainable plant-based food alternatives to animal food products, including alternatives of meat, fish, egg, milk and other dairy products. The course also addresses the current research and innovations in plant-based foods and their nutritional implications, and socioeconomic and environmental impacts.