Nutrition and Food Science Major, Food Systems 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 Requirements49-50
Graduate Swing Courses12
Free Electives27-23
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 Systems Concentration Requirements
Required Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 299Professional Development for Careers in Nutrition, Food Science and Wellness3
NUFD 310International Cultures and Cuisines3
NUFD 353Catering and Banquet Management3
NUFD 492Food Systems and Agribusiness Issues3
Electives
Complete 9-10 credits from the following:9-10
Food in World History
Gender in Food and Nutrition Issues
Molecular Cuisine
Concepts of the Sommelier
Urban Agriculture and Sustainable Food Systems
Special Topics in Nutrition and Food Science
Food Regulations and Compliances
Food Ethics, Sustainability and Alternatives
Special Topics in Advanced Culinary Techniques
Food Systems Collaterals
CHEM 113Fundamentals of Chemistry4
STAT 109Statistics3
Total Credits49-50

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: (K1) Social Science – American and European History 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
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 299 Professional Development for Careers in Nutrition, Food Science and Wellness 3
Required Elective 3
Free Elective 3
Free Elective 3
 Credits16
Spring
GENERAL EDUCATION: (C3) Communication 3
GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives 3
NUFD 258 Experimental Food Science 3
NUFD 310 International Cultures and Cuisines 3
NUFD 381 Applied Nutrition in the Lifecycle 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (J) Physical Education 1
World Languages II 3
NUFD 492 Food Systems and Agribusiness Issues 3
Free Elective 3
 Credits13
Spring
GENERAL EDUCATION: (D) Fine and Performing Arts 3
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
Required Elective 4
Free Elective 3
 Credits16
Fourth Year
Fall
NUFD 580 Current Applications in Nutrition 3
500-Level Elective swing course 3
Free Elective 3
Free Elective 4
 Credits13
Spring
NUFD 353 Catering and Banquet Management 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 3
Required Elective 3
Free Elective 4
 Credits16
 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