Nutrition and Food Science Major, Food Science Concentration (B.S.) (Combined B.S./M.S. Nutrition and Food Science)

A Combined Degree program enables undergraduate students to enroll in graduate courses in their senior year, which can be counted towards the completion of both their Bachelor's and Master's degree requirements.  The ability to take these "swing courses" allows students to earn both their Bachelor's and Master's degrees in a shortened period of time, typically within five years of intensive study.  Undergraduate students interested in this option can find more information regarding program requirements on the University's Combined Programs website.

Program Requirements Overview

General Education Requirements29
World Languages and Cultures Requirements3-6
Major Requirements 68
Graduate Swing Courses12
Free Electives8-5
Total Credits120

Major Requirements

Requirements for the graduate portion of this combined program can be found here.
Nutrition and Food Science Core
NUFD 130Introduction to Nutrition and Food Science Profession1
NUFD 150Food Composition and Scientific Preparation3
NUFD 153Dynamics of Food and Society3
NUFD 192Nutrition with Laboratory4
NUFD 240Sanitation Management and Food Microbiology: Certification1
NUFD 258Experimental Food Science3
NUFD 381Applied Nutrition in the Lifecycle3
Food Science Concentration Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 299Professional Development for Careers in Nutrition, Food Science and Wellness3
NUFD 358Principles of Food Science3
NUFD 387Molecular Cuisine3
NUFD 436Sensory Evaluation of Foods3
NUFD 446Food Processing and Preservation3
NUFD 456Research in Foods3
Complete two of the following:6
Fundamentals of Healthy Cuisine
International Cultures and Cuisines
Food Regulations and Compliances
Food Ethics, Sustainability and Alternatives
Collateral Courses
BIOL 100Biological Sciences4
BIOL 254Applied Microbiology3
CHEM 113Fundamentals of Chemistry4
CHEM 130Fundamentals of Organic Chemistry4
CHEM 270Fundamentals of Biochemistry5
STAT 109Statistics3
Total Credits68

Graduate Swing Courses

A combined degree program allows students to complete 6-12 graduate credits ("graduate swing courses") while enrolled as an undergraduate. These courses count for both their bachelor and master’s degrees.  Graduate swing courses will count toward undergraduate free electives, unless noted otherwise.

The Graduate Swing Courses for this program:

NUFD 505Research in Nutrition and Food Science3
NUFD 580Current Applications in Nutrition3
NUFD 587Practicum3
Complete one 500-level elective with advisor approval.3
Total Credits12

General Education Requirements

Click here for a list of courses that fulfill General Education categories.

A. New Student Seminar
Complete a 1 credit New Student Seminar course.1
C. Communication
1. Writing 3
2. Literature3
3. Communication 3
D. Fine and Performing Arts
Complete a 3 credit Fine and Performing Arts course.3
F. Humanities
1. Great Works and Their Influences3
2. Philosophical and Religious Perspectives 3
G. Computer Science
Complete a 3 credit Computer Science course.3
H. Mathematics
Statistics (Fulfilled in the major.)
I. Natural Science Laboratory
Nutrition with Laboratory (Fulfilled in the major.)
J. Physical Education
Complete a 1 credit Physical Education course.1
K. Social Science
1. American and European History 3
2. Global Cultural Perspectives3
3. Social Science Perspectives
Dynamics of Food and Society (Fulfilled in the major.)
L. Interdisciplinary Studies
Food Composition and Scientific Preparation (Fulfilled in the major.)
Total Credits29

World Languages and Cultures Requirements

Click here for a list of courses that fulfill World Languages and Cultures categories.

A. World Languages
Based on placement exam complete one or two sequential courses in one language.3-6
B. World Cultures
Dynamics of Food and Society (Fulfilled in the major.)
Total Credits3-6

Recommended Roadmap to Degree(s)

This recommended five-year plan is provided as an outline for students to follow in order to complete their degree requirements within five years.  This plan is a recommendation and students should only use it in consultation with their academic advisor.

Fifth year courses are taken at the graduate level, after matriculation into the graduate portion of this combined degree program.

 

Plan of Study Grid
First Year
FallCredits
GENERAL EDUCATION: (A) New Student Seminar 1
GENERAL EDUCATION: (C1) Writing 3
GENERAL EDUCATION: (D) Fine and Performing Arts 3
NUFD 130 Introduction to Nutrition and Food Science Profession 1
NUFD 150 Food Composition and Scientific Preparation 3
NUFD 153 Dynamics of Food and Society 3
 Credits14
Spring
GENERAL EDUCATION: (C2) Literature 3
World Language I 3
CHEM 113 Fundamentals of Chemistry 4
NUFD 192 Nutrition with Laboratory 4
STAT 109 Statistics 3
 Credits17
Second Year
Fall
GENERAL EDUCATION: (C3) Communication 3
GENERAL EDUCATION: (J) Physical Education 1
CHEM 130 Fundamentals of Organic Chemistry 4
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 258 Experimental Food Science 3
 Credits15
Spring
BIOL 100 Biological Sciences 4
BIOL 254 Applied Microbiology 3
CHEM 270 Fundamentals of Biochemistry 5
NUFD 387 Molecular Cuisine 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (F2) Philosophical and Religious Perspectives 3
World Languages II 3
NUFD 358 Principles of Food Science 3
NUFD 381 Applied Nutrition in the Lifecycle 3
 Credits15
Spring
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (K1) Social Science – American and European History 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
NUFD 436 Sensory Evaluation of Foods 3
NUFD 446 Food Processing and Preservation 3
 Credits15
Fourth Year
Fall
NUFD 299 Professional Development for Careers in Nutrition, Food Science and Wellness 3
NUFD 473 Food Regulations and Compliances 3
NUFD 476 Food Ethics, Sustainability and Alternatives 3
NUFD 580 Current Applications in Nutrition 3
Complete one 500-level elective, with advisor approval. 3
 Credits15
Spring
NUFD 456 Research in Foods 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 3
Free Electives 5
 Credits14
 Total Credits120

Plan of Study Grid
Fifth Year
FallCredits
NUFD 501 Principles of Nutrition 3
NUFD 506 Research and Evaluation in Nutrition and Food Science 3
NUFD 595 Principles of Food Science 3
Elective 3
 Credits12
Spring
NUFD 509
Research Seminar (and Comprehenisve Exam)
or Master's Thesis
3-4
Elective 3
Elective 3
 Credits9-10
 Total Credits21-22