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

The B.S. in Nutrition and Food Science with concentration in Food Science prepares students for careers in the food and beverage, agricultural, and processing industries as well as food regulatory agencies such as the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA). Food science is a multidisciplinary field with the overarching goals of improving the safety and quality of food products, developing new food products, and designing new, safer and more energy-efficient food preservation methods.  Food scientists strive to improve the microbial and chemical safety of foods as well as to enhance the quality of foods through traditional and emerging technologies.

Students in the Food Science concentration will gain in-depth knowledge of the physical, chemical, and biochemical nature of food and the standards of nutritional processing, safety, food quality, and food security and develop their aptitudes in areas such as food processing, food accessibility, food quality, food safety, food sensory experiences, and food regulations.

Private industry has increased its demand for food scientists because their expertise is necessary for developing healthy food products and increasing crop yields, along with assuring quality and safety.  Research in food genomics and agricultural sustainability is also expected to increase the number of available food science positions.  Also, many food scientists are expected to retire in the next 10 years, creating even more job availability in private industry and regulatory agencies such as the FDA and USDA.

Graduates from the Food Science concentration can pursue careers in food science, quality assurance, food chemistry, food product development, food processing and production, food corporation management, food safety, research and development, and sensory analysis.

Program Requirements Overview

General Education Requirements29
World Languages and Cultures Requirements3-6
Major Requirements80
Free Electives8-5
Total Credits120

Major Requirements

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
NUFD 404Introduction to Research3
NUFD 452Organization and Management of Foodservice Systems3
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 409Internship in Nutrition and Food Science3
NUFD 436Sensory Evaluation of Foods3
NUFD 446Food Processing and Preservation3
NUFD 456Research in Foods3
NUFD 466Food Product Development3
Required Electives
Complete two courses from 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 Credits80

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 Completion

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

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
STAT 109 Statistics 3
NUFD 192 Nutrition with Laboratory 4
 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) Humanities – Philosophical and Religious Perspectives 3
World Language 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 409 Internship in Nutrition and Food Science 3
NUFD 466 Food Product Development 3
NUFD 473 Food Regulations and Compliances 3
NUFD 476 Food Ethics, Sustainability and Alternatives 3
 Credits15
Spring
NUFD 404 Introduction to Research 3
NUFD 452 Organization and Management of Foodservice Systems 3
NUFD 456 Research in Foods 3
Free Elective 3
Free Elective 2
 Credits14
 Total Credits120