The Food Safety and Nutrition concentration blends a strong science base with courses in food science, food safety, food microbiology, and nutrition. The curriculum prepares students for employment in the food industry or in government in such areas as quality assurance, product development, research, food inspection, sensory evaluation, and consumer education. The concentration also provides an excellent background for a graduate program. Students in the concentration are encouraged to participate in the interdisciplinary minor in Food Science/Safety to further their understanding of the continuum of responsibility shared through the food system in ensuring that food is safe and healthful. By addition of several elective courses, students can also meet ACEND course requirements.
Effective Spring 2016
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| Select one group from the following: | 4 | ||
Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5-8 | ||
Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| General Chemistry II | |||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 125 or 150 | Food and Nutrition in Health Survey of Human Nutrition | 2-3 | |
| FTEC 110 | Food-From Farm to Table | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| SOC 100 | General Sociology (GT-SS3) | 3C | 3 |
| Foundations and Perspectives1 | 3B, 3D, 3E | 6 | |
| Total Credits | 29-33 | ||
| Sophomore | |||
| BMS 300 | Principles of Human Physiology | 4 | |
| Select one course from the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Professional and Technical Communication (GT-CO3) | 2 | ||
| CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
| BUS 150 or CS 110 | Business Computing Concepts and Applications Personal Computing | 3-4 | |
| FSHN 300 | Food Principles and Applications | 3 | |
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |
| SPCM 200 | Public Speaking | 3 | |
| Foundations and Perspectives1 | 3B, 3D, 3E | 6 | |
| Total Credits | 29-30 | ||
| Junior | |||
| FSHN 350 | Human Nutrition | 3 | |
| FTEC 447 | Food Chemistry | 4B | 2 |
| LIFE 205 | Microbial Biology | 3 | |
| LIFE 206 | Microbial Biology Laboratory | 2 | |
| Upper-Division FSHN/RRM courses | 6 | ||
| Advanced Courses (see list below) | 8 | ||
| Electives | 3 | ||
| Total Credits | 27 | ||
| Senior | |||
| FTEC 400 | Food Safety | 3 | |
| FTEC 430 | Sensory Evaluation of Fermented Products | 4A | 2 |
| FTEC 460 | Brewing Science and Technology | 3 | |
| FTEC 492 | Seminar: Fermentation Science and Food Safety | 4C | 2 |
| MIP 334 | Food Microbiology | 3 | |
| MIP 335 | Food Microbiology Laboratory | 2 | |
| STAT 201 or 204 | General Statistics Statistics for Business Students | 3 | |
| Upper-Division FSHN/RRM courses | 6 | ||
| Advanced Courses (see list below) | 4 | ||
| Electives2 | 2-7 | ||
| Total Credits | 30-35 | ||
| Program Total Credits: | 120 | ||
Advanced Courses
| Code | Title | Credits |
|---|---|---|
| Select a minimum of 12 credits from the following: | 12 | |
| Fundamentals of Accounting | ||
| Principles of Meat Science | ||
| Meat Safety | ||
| Principles of Biochemistry | ||
| Bioprocess Engineering | ||
| Environmental Health | ||
| Principles of Epidemiology | ||
| Numerical Trigonometry (GT-MA1) | ||
| Analytic Trigonometry (GT-MA1) | ||
| Calculus in Management Sciences (GT-MA1) | ||
or MATH 155 | Calculus for Biological Scientists I (GT-MA1) | |
| Fundamentals of Management | ||
| General Physics I (GT-SC1) | ||
| Alcohol Beverage Control and Management | ||
| Food and Society | ||
| Principles of Genetics | ||
| Applications of Plant Biotechnology | ||
| 1 | Select one course each from the list in category 3D, and 3E and two courses from category 3B of the All-University Core Curriculum (AUCC). |
| 2 | Select enough elective credits to bring the program to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level). |
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| Select one group from the following: | 4 | ||||
Group A: | |||||
| Principles of Animal Biology (GT-SC2) | X | 3A | |||
| Animal Biology Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
| Attributes of Living Systems (GT-SC1) | X | 3A | |||
| Select one course from the following: | 2-3 | ||||
| Food and Nutrition in Health | X | ||||
| Survey of Human Nutrition | X | ||||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| Foundations and Perspectives | 3B, 3D,3E | 6 | |||
| If taking CHEM 111, CHEM 112, CHEM 113 sequence | 5 | ||||
| General Chemistry I (GT-SC2) | X | 3A | |||
| General Chemistry Lab I (GT-SC1) | X | 3A | |||
| Total Credits | 15 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| Select one group from the following: | 3-5 | ||||
Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | X | 3A | |||
| Fundamentals of Chemistry Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
| General Chemistry II | X | ||||
| FTEC 110 | Food-From Farm to Table | 3 | |||
| SOC 100 | General Sociology (GT-SS3) | 3C | 3 | ||
| Total Credits | 14 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| Select one course from the following: | 3-4 | ||||
| Business Computing Concepts and Applications | |||||
| Personal Computing | |||||
| CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
| FSHN 300 | Food Principles and Applications | X | 3 | ||
| FSHN 301 | Food Principles and Applications Laboratory | X | 2 | ||
| Foundations and Perspectives | 3B, 3D, 3E | 3 | |||
| Total Credits | 16 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| BMS 300 | Principles of Human Physiology | X | 4 | ||
| Select one course from the following: | 3 | ||||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Professional and Technical Communication (GT-CO3) | 2 | ||||
| SPCM 200 | Public Speaking | 3 | |||
| Foundations and Perspectives | 3B, 3D, 3E | 3 | |||
| Total Credits | 13 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| FSHN 350 | Human Nutrition | X | 3 | ||
| Upper-Division FSHN/RRM courses | X | 6 | |||
| Advanced Courses (See List on Concentration Requirements Tab) | 4 | ||||
| Total Credits | 13 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FTEC 447 | Food Chemistry | X | 4B | 2 | |
| LIFE 205 | Microbial Biology | X | 3 | ||
| LIFE 206 | Microbial Biology Laboratory | X | 2 | ||
| Advanced Courses (See List on Concentration Requirements Tab) | 4 | ||||
| Elective | 3 | ||||
| Total Credits | 14 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FTEC 400 | Food Safety | X | 3 | ||
| FTEC 460 (Must be 21 yrs old) | Brewing Science and Technology | 3 | |||
| MIP 334 | Food Microbiology | 3 | |||
| MIP 335 | Food Microbiology Laboratory | 2 | |||
| Upper-Division FSHN/RRM Course | X | 3 | |||
| Advanced Courses (See List on Concentration Requirements Tab) | 4 | ||||
| Total Credits | 18 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FTEC 430 | Sensory Evaluation of Fermented Products | X | 4A | 2 | |
| FTEC 492 | Seminar: Fermentation Science and Food Safety | X | 4C | 2 | |
| Select one course from the following: | 3 | ||||
| General Statistics | X | ||||
| Statistics for Business Students | X | ||||
| Upper-Division FSHN/RRM Course | X | 3 | |||
| Electives | X | 2-7 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 17 | ||||
| Program Total Credits: | 120 | ||||