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Department of Food Science and Nutrition
Food science and nutrition is a multidisciplinary program which applies scientific concepts to the understanding of
the properties of food. Both the bachelor and master of science
degree programs are designed to prepare students for direct employment
in the food industry, government regulatory agencies, or further
graduate studies. Math 110/111 Single Variable Calculus 8 Math 203 Introduction to Statistics 3 Chem 140/150 General Chemistry and Laboratory 8 Chem 330/331 Organic Chemistry 8 Biol 201 or higher 4 Biol 307 Microbiology 4
Fsn 210 Food Industry Study Tour 3 Fsn 402 Food Chemistry Laboratory 1 Fsn 403 Government Regulation of Foods 3 Fsn 405 Quality Control and Assurance 3 Fsn 420 Food Processing and Preservation 4 Fsn 494 Food Product Development 4
Fsn 240 Food Science and Nutrition Lecture Series 3 Fsn 310 Sensory Evaluation of Foods 3 Fsn 323 Computer Applications 3 Fsn 339 Life Cycle and Clinical Nutrition 3 Fsn 341 Micronutrient Metabolism 3 Fsn 342 Macronutrient Metabolism 3 Fsn 380 Management and Marketing Fundamentals for Food Scientists 3 Fsn 431 Special Topics in Nutrition 3-12 Fsn 437 Biochemistry Laboratory 1 Fsn 491 Cooperative Education 3-6
*can
be taken a second time as an elective Math 110 Single Variable Calculus 4 Math 203 Introduction to Statistics 3 Chem 140, 150 General Chemistry and Laboratory 8 Biol 201 or higher 4 Biol 211 Physiology 4 nutrition
requirements (44 credits) Fsn 201 International Nutrition: The World Food Crisis 3 Fsn 338 Nutrition and Human Performance 3 Fsn 339 Lifecycle and Clinical Nutrition 3 Fsn 341 Micronutrient Metabolism 3 Fsn 342 Macronutrient Metabolism 3 Fsn 402 Food Chemistry Laboratory 1 Fsn 420 Food Processing and Preservation 4 Fsn 494 Food Product Development 3 electives
(6 credits) Fsn 210 Food Industry Study Tour 3-6 Fsn 312 Sensory Evaluation of Foods 3 Fsn 323 Computer Applications 3 Fsn 350 Clinical Aspects of Food Science and Nutrition 3 Fsn 380 Management and Marketing Fundamentals for Food Scientists 3 Fsn 403 Government Regulations of Foods 3 Fsn 405 Quality Control and Assurance 3 Fsn 431 Special Topics in Nutrition 3-12 Fsn 437 Biochemistry Laboratory 1 Fsn 490 Independent Internship 2-3 Fsn 491 Cooperative Education 3-6
Fsn 499 Individual Study 1-3 Phys 111, 112 General Physics I, II Laboratory 2 Psy (2 courses) 6 Medical/Dental/Pharmacy/Optometry Phys 101, 102 General Physics I, II 8 Phys 111, 112 General Physics I, II Laboratory 2
Chem 331 Organic Chemistry 4 Prerequisites
Chem 140/150
Fsn 201 International Nutrition 3 Fsn 250 Food Science and Nutrition Lecture Series 1-3 Select at least 9 credits from the following Fsn 338 Nutrition and Human Performance 3 Fsn 339 Lifecycle and Clinical Nutrition 3 Fsn 341 Micronutrient Metabolism 3 Fsn 342 Macronutrient Metabolism 3 Fsn 431 Special Topics in Nutrition 3-12 Fsn 437 Biochemistry Laboratory 1 Fsn 490 Independent Internship 2-3 Fsn 491 Cooperative Education 3-6 Master of Science in Food Science and Nutrition
The master of science in food science and nutrition is designed
for students interested in obtaining advanced training in the application
of the chemical and biological principles of the processing, preservation,
and utilization of foods. See the Graduate
Catalog for details. |
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