No new students are being admitted to this concentration. Please visit the Major in Nutrition Science.

Effective Fall 2023 

Freshman
AUCCCredits
CHEM 107Fundamentals of Chemistry (GT-SC2)3A4
CHEM 108Fundamentals of Chemistry Laboratory (GT-SC1)3A1
CO 150College Composition (GT-CO2)1A3
FSHN 150Survey of Human Nutrition 3
FTEC 110Food-From Farm to Table 3
LIFE 102Attributes of Living Systems (GT-SC1)3A4
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 100Introduction to Sociology (GT-SS3)3C3
Arts and Humanities3B3
Diversity, Equity, and Inclusion1C3
 Total Credits 30
Sophomore
 
BMS 300Principles of Human Physiology 4
BUS 150 or CS 110Business Computing Concepts and Applications
Personal Computing		 3-4
CHEM 245Fundamentals of Organic Chemistry 4
CHEM 246Fundamentals of Organic Chemistry Laboratory 1
FSHN 300Food Principles and Applications 3
FSHN 301Food Principles and Applications Laboratory 2
FTEC 210Science of Food Fermentation 3
SPCM 200Public Speaking 3
Arts and Humanities3B3
Historical Perspectives 3D3
Elective 1-2
 Total Credits 30-32
Junior
 
BC 351Principles of Biochemistry 4
FSHN 350Human Nutrition 3
FTEC 400Food Safety 3
FTEC 430Sensory Evaluation of Food Products4A2
JTC 300 or CO 300Strategic Writing and Communication (GT-CO3)
Writing Arguments (GT-CO3)		23
MIP 300General Microbiology 3
MIP 302General Microbiology Laboratory 2
STAT 201General Statistics (GT-MA1)1B3
Electives 7
 Total Credits 30
Senior
 
ANEQ 360Principles of Meat Science 3
FTEC 350Fermentation Microbiology 2
FTEC 447Food Chemistry4B2
FTEC 465Food Production Operations 3
FTEC 492Senior Seminar Fermentation and Food Science4C2
FTEC 496AGroup Study Fermentation Science: Current Issues 1
FTEC 496BGroup Study Fermentation Science: Functional Foods in Health 1
MIP 334Food Microbiology 3
Guided Electives (see list below)1 12
 Total Credits 29
 Program Total Credits: 120
1

Select enough elective credits to bring the program total to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level)

Guided Electives

ANEQ 450Processed Meats3
ANEQ 460Meat Safety2
ANEQ 470Meat Processing Systems4
ERHS 220Environmental Health3
ERHS 320Environmental Health--Water Quality3
FSHN 455Food Systems--Impact on Health/Food Security2
FSHN 470Integrative Nutrition and Metabolism3
FTEC 351Fermentation Microbiology Laboratory2
FTEC 360Brewing Processes4
FTEC 375Introduction to Fermentation Unit Operations4
FTEC 478Phytochemicals and Probiotics for Health2
FTEC 487Internship1-15
FTEC 495Independent Study1-18
FTEC 570Food Product Development2
FTEC 574Current Issues in Food Safety2
FTEC 576Cereal Science2
MATH 125Numerical Trigonometry (GT-MA1)1
MGT 305Fundamentals of Management3
PH 121General Physics I (GT-SC1)5
RRM 330Alcohol Beverage Control and Management2
RRM 400Food and Society3
SOCR 330Principles of Genetics3
Freshman
Semester 1CriticalRecommendedAUCCCredits
FSHN 150Survey of Human NutritionX  3
MATH 117College Algebra in Context I (GT-MA1)X 1B1
MATH 118College Algebra in Context II (GT-MA1)X 1B1
LIFE 102Attributes of Living Systems (GT-SC1)X 3A4
SOC 100Introduction to Sociology (GT-SS3)X 3C3
Diversity, Equity, and InclusionX 1C3
 Total Credits   15
Semester 2CriticalRecommendedAUCCCredits
CHEM 107Fundamentals of Chemistry (GT-SC2)X 3A4
CHEM 108Fundamentals of Chemistry Laboratory (GT-SC1)X 3A1
CO 150College Composition (GT-CO2)X 1A3
FTEC 110Food-From Farm to TableX  3
MATH 124Logarithmic and Exponential Functions (GT-MA1)X 1B1
Arts and Humanities X3B3
 Total Credits   15
Sophomore
Semester 3CriticalRecommendedAUCCCredits
BUS 150 or CS 110Business Computing Concepts and Applications
Personal Computing		X  3-4
CHEM 245Fundamentals of Organic ChemistryX  4
CHEM 246Fundamentals of Organic Chemistry LaboratoryX  1
SPCM 200Public SpeakingX  3
Historical Perspectives X3D3
Elective X 1-2
 Total Credits   15-17
Semester 4CriticalRecommendedAUCCCredits
BMS 300Principles of Human PhysiologyX  4
FSHN 300Food Principles and Applications   3
FSHN 301Food Principles and Applications Laboratory   2
FTEC 210Science of Food FermentationX  3
Arts and Humanities X3B3
 Total Credits   15
Junior
Semester 5CriticalRecommendedAUCCCredits
BC 351Principles of BiochemistryX  4
JTC 300Strategic Writing and Communication (GT-CO3)X 23
FSHN 350Human NutritionX  3
FTEC 400Food SafetyX  3
STAT 201General Statistics (GT-MA1)  1B3
 Total Credits   16
Semester 6CriticalRecommendedAUCCCredits
MIP 300General MicrobiologyX  3
MIP 302General Microbiology LaboratoryX  2
FTEC 430Sensory Evaluation of Food ProductsX 4A2
Electives X 7
 Total Credits   14
Senior
Semester 7CriticalRecommendedAUCCCredits
ANEQ 360Principles of Meat ScienceX  3
FTEC 350Fermentation MicrobiologyX  2
FTEC 447Food ChemistryX 4B2
FTEC 465Food Production OperationsX  3
FTEC 496AGroup Study Fermentation Science: Current IssuesX  1
FTEC 496BGroup Study Fermentation Science: Functional Foods in HealthX  1
Guided Elective (see list on Program Requirements tab) X 3
 Total Credits   15
Semester 8CriticalRecommendedAUCCCredits
FTEC 492Senior Seminar Fermentation and Food ScienceX 4C2
MIP 334Food MicrobiologyX  3
Guided Electives (see list on Program Requirements tab) X 9
The benchmark courses for the 8th semester are the remaining courses in the entire program of study.X   
 Total Credits   14
 Program Total Credits:   120