Food Science and Nutrition BS, Foods and Nutrition Specialization

Food Science and Nutrition Core

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.

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)

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.

Total Credits: 75-76

College and Department Information

Health Sciences Department  
College of Education and Professional Studies  

Program Codes
Major plan codes: FSAN, FSANP
Specialization plan code: FONU