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
| Code | Title | Credits |
|---|---|---|
| General Education Requirements | 29 | |
| World Languages and Cultures Requirements | 3-6 | |
| Major Requirements | 80 | |
| Free Electives | 8-5 | |
| Total Credits | 120 | |
Major Requirements
| Code | Title | Credits |
|---|---|---|
| Nutrition and Food Science Core | ||
| 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 |
| NUFD 192 | Nutrition with Laboratory | 4 |
| NUFD 240 | Sanitation Management and Food Microbiology: Certification | 1 |
| NUFD 258 | Experimental Food Science | 3 |
| NUFD 381 | Applied Nutrition in the Lifecycle | 3 |
| NUFD 404 | Introduction to Research | 3 |
| NUFD 452 | Organization and Management of Foodservice Systems | 3 |
| Food Science Concentration Courses | ||
| NUFD 253 | Quantity Food Purchasing and Production | 3 |
| NUFD 299 | Professional Development for Careers in Nutrition, Food Science and Wellness | 3 |
| NUFD 358 | Principles of Food Science | 3 |
| NUFD 387 | Molecular Cuisine | 3 |
| NUFD 409 | Internship in Nutrition and Food Science | 3 |
| NUFD 436 | Sensory Evaluation of Foods | 3 |
| NUFD 446 | Food Processing and Preservation | 3 |
| NUFD 456 | Research in Foods | 3 |
| NUFD 466 | Food Product Development | 3 |
| 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 100 | Biological Sciences | 4 |
| BIOL 254 | Applied Microbiology | 3 |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| CHEM 130 | Fundamentals of Organic Chemistry | 4 |
| CHEM 270 | Fundamentals of Biochemistry | 5 |
| STAT 109 | Statistics | 3 |
| Total Credits | 80 | |
General Education Requirements
Click here for a list of courses that fulfill General Education categories.
| Code | Title | Credits |
|---|---|---|
| A. New Student Seminar | ||
| Complete a 1 credit New Student Seminar course. | 1 | |
| C. Communication | ||
| 1. Writing | 3 | |
| 2. Literature | 3 | |
| 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 Influences | 3 | |
| 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 Perspectives | 3 | |
| 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 Credits | 29 | |
World Languages and Cultures Requirements
Click here for a list of courses that fulfill World Languages and Cultures categories.
| Code | Title | Credits |
|---|---|---|
| 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 Credits | 3-6 | |
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.
| First Year | ||
|---|---|---|
| Fall | Credits | |
| 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 |
| Credits | 14 | |
| 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 |
| Credits | 17 | |
| 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 |
| Credits | 15 | |
| Spring | ||
| BIOL 100 | Biological Sciences | 4 |
| BIOL 254 | Applied Microbiology | 3 |
| CHEM 270 | Fundamentals of Biochemistry | 5 |
| NUFD 387 | Molecular Cuisine | 3 |
| Credits | 15 | |
| 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 |
| Credits | 15 | |
| 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 |
| Credits | 15 | |
| 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 |
| Credits | 15 | |
| 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 | |
| Credits | 14 | |
| Total Credits | 120 | |