Program Overview

Major in Nutrition and Food Science, Food Science Concentration

Overview

The Major in Nutrition and Food Science, Food Science Concentration, is a comprehensive program designed to provide students with a deep understanding of the principles and applications of food science.

Requirements

• No new students are being admitted to this program.
• The program requires a total of 120 credits, with at least 42 credits being upper-division (300- to 400-level).
• The curriculum is structured across eight semesters, with a mix of critical and recommended courses.

Semester 1

• FSHN 150: Introduction to Human Nutrition
• MATH 117: College Algebra in Context I (GT-MA1)
• MATH 118: College Algebra in Context II (GT-MA1)
• LIFE 102: Attributes of Living Systems (GT-SC1)
• SOC 100: Introduction to Sociology (GT-SS3)
• Diversity, Equity, and Inclusion

Semester 2

• CHEM 107: Fundamentals of Chemistry (GT-SC2)
• CHEM 108: Fundamentals of Chemistry Laboratory (GT-SC1)
• CO 150: College Composition (GT-CO2)
• FTEC 110: Food-From Farm to Table
• MATH 124: Logarithmic and Exponential Functions (GT-MA1)
• Arts and Humanities

Semester 3

• BUS 150 or CS 110: Business Computing Concepts and Applications / Personal Computing
• CHEM 245: Fundamentals of Organic Chemistry
• CHEM 246: Fundamentals of Organic Chemistry Laboratory
• SPCM 200: Public Speaking
• Historical Perspectives
• Elective

Semester 4

• BMS 300: Principles of Human Physiology
• FSHN 300: Food Principles and Applications
• FSHN 301: Food Principles and Applications Laboratory
• FTEC 210: Science of Food Fermentation
• Arts and Humanities

Semester 5

• BC 351: Principles of Biochemistry
• JTC 300: Strategic Writing and Communication (GT-CO3)
• FSHN 350: Human Nutrition
• FTEC 400: Food Safety
• STAT 201: General Statistics (GT-MA1)

Semester 6

• MIP 300: General Microbiology
• MIP 302: General Microbiology Laboratory
• FTEC 430: Sensory Evaluation of Food Products
• Electives

Semester 7

• ANEQ 360: Principles of Meat Science
• FTEC 350: Fermentation Microbiology
• FTEC 447: Food Chemistry
• FTEC 465: Food Production Operations
• FTEC 496A: Group Study Fermentation Science: Current Issues
• FTEC 496B: Group Study Fermentation Science: Functional Foods in Health
• Guided Elective

Semester 8

• FTEC 492: Senior Seminar Fermentation and Food Science
• MIP 334: Food Microbiology
• Guided Electives

Guided Electives

• ANEQ 450: Processed Meats
• ANEQ 460: Meat Safety
• ANEQ 470: Meat Processing Systems
• ERHS 220: Environmental Health
• ERHS 320: Environmental Health--Water Quality
• FSHN 455: Food Systems--Impact on Health/Food Security
• FSHN 470: Integrative Nutrition and Metabolism
• FTEC 351: Fermentation Microbiology Laboratory
• FTEC 360: Brewing Processes
• FTEC 375: Introduction to Fermentation Unit Operations
• FTEC 478: Phytochemicals and Probiotics for Health
• FTEC 487: Internship
• FTEC 495: Independent Study
• FTEC 570: Food Product Development
• FTEC 574: Current Issues in Food Safety
• FTEC 576: Cereal Science
• MATH 125: Numerical Trigonometry (GT-MA1)
• MGT 305: Fundamentals of Management
• PH 121: General Physics I (GT-SC1)
• RRM 330: Alcohol Beverage Control and Management
• RRM 400: Food and Society
• SOCR 330: Principles of Genetics

Program Total Credits

The program requires a minimum of 120 credits, ensuring students gain a comprehensive understanding of food science and its applications.