The program enables students to develop plant-based solutions to improve human diets and medicines in ways that result in healthier populations.

Learning Objectives

Upon successful completion, students will be able to:

(1) Develop an integrated knowledge base in the disciplines related to horticulture and human health, specifically in plant biology, food and medicinal crop production, human nutrition, and development and treatment of chronic disease;

(2) Construct systems-level intervention plans (i.e. farm-to-fork) that state and test hypotheses about plants and human health and achieve meaningful technical objectives;

(3) Apply and evaluate effective, contemporary professional and communication skills for scientific and non-scientific audiences; and,

(4) Demonstrate and assess professional and ethical behavior. Students write a scholarly paper (as per Plan B requirements) to achieve learning outcomes focused on critical thinking, analyses, and writing skills.

Effective Fall 2023

Required Courses:
HORT 401Medicinal and Value-Added Uses of Plants3
HORT 515/AGRI 515Urban Horticulture3
HORT 521Horticulture and Human Health and Well-Being3
HORT 522Horticulture and Human Health Issues3
HORT 523Screening Crops for Human Health Traits3
HORT 524Food Pharmacology, Horticulture, and Health3
HORT 578/FTEC 578Phytochemicals and Probiotics for Health3
HORT 698Research7
Electives (see list below)7
Program Total Credits:35


Select a minimum of 7 credits from the following:
FSHN 530Principles of Nutrition Science & Metabolism3
FSHN 531Diet, Nutrition, and Chronic Disease3
FSHN 532Emerging Issues in Nutrition3
FSHN 540Nutrigenomics and Advanced Lipid Metabolism3
HORT 310Greenhouse Management4
HORT 410Postharvest Biology and Technology3
HORT 453Principles of Fruit Crop Management3
HORT 454Horticulture Crop Production and Management2
HORT 476Environmental Plant Stress Physiology3
HORT 511Green Roof Culture3

A minimum of 35 credits are required to complete this program.