Food Science and Nutrition BS, Foods and Nutrition Specialization

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Program Learner Outcomes
Upon successful completion of this program, students will be able to:

Have knowledge of effective communication techniques through a wide variety of mediums (group presentations, individual counseling and education, media presentations, etc….) (all degrees and specializations)
Have knowledge from the basic sciences of biology and chemistry and be able to apply them to the nutritional care and education processes. (D, NS)
Have knowledge of research process. (D, NS)
Have knowledge of the science of foods, processing on commercial and consumer scales, food safety and sanitation issues, food delivery and production systems, and factors that affect food selection. (D, FN, BASFSM)
Have the knowledge of the science of nutrition including the assessment of health status, influence of age and physiological state on nutritional needs, nutritional therapy of those in disease or injured states, and the use of dietary supplements and methods of complementary medicine. (ND, NS)
Have the knowledge of management theories and principals including organizational change theory, human resource management, risk management, quality improvement, information management, and financial management. (D, FN, BASFSM)

Food Science and Nutrition Core

Program Director
David Gee, PhD

Faculty
Ethan Bergman, PhD, RDN
David Gee, PhD
Susan Hawk, PhD, RDN
Dana Ogan, MS, RDN, CD
Kelly Pritchett, PhD, RDN, CSSD
Nicole Stendell-Hollis, PhD, RDN

The bachelor of science in food science and nutrition prepares students for employment or advanced study in one of several professions in the broad area of foods and nutrition. To complete degree requirements, students must complete the required core courses listed below. Students must also complete courses listed in their chosen specialization (foods and nutrition, dietetics, nutrition science).

Admission Requirements
Students wishing to attain full admission to the BS in food science and nutrition major must meet the following requirements:

Successful completion of NUTR 101, Introduction to Human Nutrition, NUTR 240, Introduction to Foods and NUTR 240LAB, Introduction to Foods Laboratory with a grade of B (3.0) or higher.
Students must receive a grade of C (2.0) or higher in all of the other major courses.

In addition to the requirements listed above, students wishing to enter any of the food science and nutrition specializations must successfully complete CHEM 111, Introduction to Chemistry, CHEM 111LAB, Chemistry Laboratory or CHEM 181, General Chemistry I and CHEM 181LAB, General Chemistry Laboratory I, and MATH 100C, Intermediate Algebra, or their equivalents, before being admitted to the major. Students must consult with a major advisor for approval of the program specialization.

Students are highly encouraged to complete at least five credits of NUTR 490, Cooperative Education.

Core Requirements

NUTR 101 - Introduction to Human Nutrition Credits: (5)
NUTR 240 - Introduction to Foods Credits: (2)
NUTR 240LAB - Introduction to Foods Laboratory Credits: (2)
NUTR 344 - Medical Nutrition Therapy I Credits: (3)
NUTR 345 - Nutrition and the Lifecycle Credits: (5)
NUTR 350 - Weight Management Credits: (3)
NUTR 447 - Community Nutrition Credits: (3)

Select either:

EDCS 312 - Educational Statistics (Put on Reserve 9/1/2020) Credits: (4)
OR PSY 362 - Introductory Statistics Credits: (5)

Total Core Credits: 27-28

Foods and Nutrition Specialization

The foods and nutrition specialization prepares students for a wide variety of careers in the food and nutrition industry including food processing companies (quality assurance and product development positions), food distributors, food brokerage companies, restaurant and institutional food service, pharmaceutical sales, and nutrition positions not requiring being a registered dietitian. It is highly recommended that students discuss possible minors with their academic advisor that would complement this specialization and enhance employment opportunities. Possible minors include food service management, exercise science, community health education, business, and administrative management. Students interested in applying to nursing programs following the completion of this degree are recommended to take BIOL 355 and BIOL 356, Human Anatomy and Physiology, instead of BIOL 201, Human Physiology and BIOL 220, Introductory Cell Biology, plus BIOL 322, Introductory Microbiology.

Required Courses

BIOL 201 - Human Physiology Credits: (5)
CHEM 111 - Introduction to Chemistry Credits: (4)
AND CHEM 111LAB - Introductory Chemistry Laboratory Credits: (1)
OR
CHEM 181 - General Chemistry I Credits: (4)
AND CHEM 181LAB - General Chemistry Laboratory I Credits: (1)
CHEM 112 - Introduction to Organic Chemistry Credits: (4)
CHEM 112LAB - Introduction to Organic Chemistry Laboratory Credits: (1)
CHEM 113 - Introduction to Biochemistry Credits: (4)
CHEM 113LAB - Introduction to Biochemistry Laboratory Credits: (1)
NUTR 340 - Management of Food Resources Credits: (2)
NUTR 340LAB - Management of Food Resources Laboratory Credits: (1)
NUTR 342 - Quantity Food Production and Service Credits: (4)
NUTR 342LAB - Quantity Food Production and Service Laboratory Credits: (1)
NUTR 343 - Foods and Nutrition Professionalism Credits: (1)
NUTR 347 - Nutrition Education and Counseling Credits: (4)
NUTR 433 - Macronutrients Credits: (3)
NUTR 440 - Experimental Foods Credits: (2)
NUTR 440LAB - Experimental Foods Laboratory Credits: (1)
NUTR 445 - Experimental Food Research Credits: (1)
NUTR 445LAB - Experimental Food Research Laboratory Credits: (1)
NUTR 446 - Sports Nutrition Credits: (3)
NUTR 448 - Food Service Systems Management Credits: (4)