NUTR 550 - Quantity Food Systems: Strategic Perspectives on Nutrition and Health

Advanced study of foodservice systems management and quantity food production within NIU’s integrated campus food system. Emphasizes systems-level analysis of menu planning, supply chain management, food safety, forecasting, cost control, sustainability, and innovation in institutional settings. Laboratory and field experiences focus on management decision-making and quality improvement. Graduate students complete an independent systems project addressing operational innovation, sustainability, or quality improvement in a foodservice or community setting.

Credits: 3

Community Engaged Designation
Yes