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
AUCCCredits
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 150College Composition (GT-CO2)1A3
FSHN 125 or 150Food and Nutrition in Health
Survey of Human Nutrition
 2-3
FTEC 110Food-From Farm to Table 3
MATH 117College Algebra in Context I (GT-MA1)1B1
MATH 118College Algebra in Context II (GT-MA1)1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)1B1
SOC 100General Sociology (GT-SS3)3C3
Foundations and Perspectives13B, 3D, 3E6
 Total Credits 29-33
Sophomore
 
BMS 300Principles 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 245Fundamentals of Organic Chemistry 4
CHEM 246Fundamentals of Organic Chemistry Laboratory 1
BUS 150 or CS 110Business Computing Concepts and Applications
Personal Computing
 3-4
FSHN 300Food Principles and Applications 3
FSHN 301Food Principles and Applications Laboratory 2
SPCM 200Public Speaking 3
Foundations and Perspectives13B, 3D, 3E6
 Total Credits 29-30
Junior
 
FSHN 350Human Nutrition 3
FTEC 447Food Chemistry4B2
LIFE 205Microbial Biology 3
LIFE 206Microbial Biology Laboratory 2
Upper-Division FSHN/RRM courses 6
Advanced Courses (see list below) 8
Electives 3
 Total Credits 27
Senior
 
FTEC 400Food Safety 3
FTEC 430Sensory Evaluation of Fermented Products4A2
FTEC 460Brewing Science and Technology 3
FTEC 492Seminar: Fermentation Science and Food Safety4C2
MIP 334Food Microbiology 3
MIP 335Food Microbiology Laboratory 2
STAT 201 or 204General 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

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)
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 1CriticalRecommendedAUCCCredits
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 HealthX   
Survey of Human NutritionX   
MATH 117College Algebra in Context I (GT-MA1)X 1B1
MATH 118College Algebra in Context II (GT-MA1)X 1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)X 1B1
Foundations and Perspectives  3B, 3D,3E6
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 2CriticalRecommendedAUCCCredits
CO 150College Composition (GT-CO2)X 1A3
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 IIX   
FTEC 110Food-From Farm to Table   3
SOC 100General Sociology (GT-SS3)  3C3
 Total Credits   14
Sophomore
Semester 3CriticalRecommendedAUCCCredits
Select one course from the following:   3-4
Business Computing Concepts and Applications    
Personal Computing    
CHEM 245Fundamentals of Organic ChemistryX  4
CHEM 246Fundamentals of Organic Chemistry LaboratoryX  1
FSHN 300Food Principles and ApplicationsX  3
FSHN 301Food Principles and Applications LaboratoryX  2
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   16
Semester 4CriticalRecommendedAUCCCredits
BMS 300Principles of Human PhysiologyX  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 200Public Speaking   3
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   13
Junior
Semester 5CriticalRecommendedAUCCCredits
FSHN 350Human NutritionX  3
Upper-Division FSHN/RRM coursesX  6
Advanced Courses (See List on Concentration Requirements Tab)   4
 Total Credits   13
Semester 6CriticalRecommendedAUCCCredits
FTEC 447Food ChemistryX 4B2
LIFE 205Microbial BiologyX  3
LIFE 206Microbial Biology LaboratoryX  2
Advanced Courses (See List on Concentration Requirements Tab)   4
Elective   3
 Total Credits   14
Senior
Semester 7CriticalRecommendedAUCCCredits
FTEC 400Food SafetyX  3
FTEC 460 (Must be 21 yrs old)Brewing Science and Technology   3
MIP 334Food Microbiology   3
MIP 335Food Microbiology Laboratory   2
Upper-Division FSHN/RRM CourseX  3
Advanced Courses (See List on Concentration Requirements Tab)   4
 Total Credits   18
Semester 8CriticalRecommendedAUCCCredits
FTEC 430Sensory Evaluation of Fermented ProductsX 4A2
FTEC 492Seminar: Fermentation Science and Food SafetyX 4C2
Select one course from the following:   3
General StatisticsX   
Statistics for Business StudentsX   
Upper-Division FSHN/RRM CourseX  3
ElectivesX  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