No new students are being admitted to this program. Please visit the Food Science Concentration.
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 Food Science/Safety Interdisciplinary Minor to further their understanding of the continuum of responsibility shared through the food system in ensuring that food is safe and healthful. By adding several elective courses, students can also meet the Accreditation Council for Education in Nutrition and Dietetics (ACEND) course requirements.
Effective Fall 2022
Freshman | |||
---|---|---|---|
AUCC | Credits | ||
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 | Introduction to Sociology (GT-SS3) | 3C | 3 |
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 | |||
Diversity, Equity, and Inclusion | 1C | 3 | |
Foundations and Perspectives1 | 3B, 3D | 3 | |
Total Credits | 29-33 | ||
Sophomore | |||
BMS 300 | Principles of Human Physiology | 4 | |
CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
FSHN 300 | Food Principles and Applications | 3 | |
FSHN 301 | Food Principles and Applications Laboratory | 2 | |
FTEC 210 | Science of Food Fermentation | 3 | |
SPCM 200 | Public Speaking | 3 | |
Select one course from the following: | 3-4 | ||
Business Computing Concepts and Applications | |||
Personal Computing | |||
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 | ||
Strategic Writing and Communication (GT-CO3) | 2 | ||
Foundations and Perspectives1 | 3B, 3D | 6 | |
Total Credits | 32-33 | ||
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 | 9 | ||
Advanced Courses (see list below) | 8 | ||
Electives | 3 | ||
Total Credits | 30 | ||
Senior | |||
FTEC 400 | Food Safety | 3 | |
FTEC 430 | Sensory Evaluation of Food Products | 4A | 2 |
FTEC 492 | Seminar: Fermentation Science and Food Safety | 4C | 2 |
MIP 334 | Food Microbiology | 3 | |
MIP 335 | Food Microbiology Laboratory | 2 | |
Select one course from the following: | 3 | ||
General Statistics (GT-MA1) | 1B | ||
Statistics With Business Applications (GT-MA1) | 1B | ||
Upper-Division FSHN/RRM courses | 3 | ||
Advanced Courses (see list below) | 4 | ||
Electives2 | 2-7 | ||
Total Credits | 24-29 | ||
Program Total Credits: | 120 |
Advanced Courses
Code | Title | Credits |
---|---|---|
Select a minimum of 12 credits from the following: | ||
ACT 205 | Fundamentals of Accounting | 3 |
ANEQ 360 | Principles of Meat Science | 3 |
ANEQ 460 | Meat Safety | 2 |
BC 351 | Principles of Biochemistry | 4 |
BTEC 306/BIOM 306 | Bioprocess Engineering | 4 |
ERHS 220 | Environmental Health | 3 |
ERHS 332 | Principles of Epidemiology | 3 |
MATH 125 | Numerical Trigonometry (GT-MA1) | 1 |
MATH 126 | Analytic Trigonometry (GT-MA1) | 1 |
MATH 141 | Calculus in Management Sciences (GT-MA1) | 3 |
or MATH 155 | Calculus for Biological Scientists I (GT-MA1) | |
MGT 305 | Fundamentals of Management | 3 |
PH 121 | General Physics I (GT-SC1) | 5 |
RRM 330 | Alcohol Beverage Control and Management | 2 |
RRM 400 | Food and Society | 3 |
SOCR 330 | Principles of Genetics | 3 |
- 1
Select one course from the list in category 3D 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 | |
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 | |
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 | ||||
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 | |||
Diversity, Equity, and Inclusion | 1C | 3 | |||
Total Credits | 12-18 | ||||
Semester 2 | Critical | Recommended | AUCC | Credits | |
CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
FTEC 110 | Food-From Farm to Table | 3 | |||
SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 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 | ||||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 15-17 | ||||
Sophomore | |||||
Semester 3 | Critical | Recommended | AUCC | Credits | |
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 | ||
Select one course from the following: | 3-4 | ||||
Business Computing Concepts and Applications | |||||
Personal Computing | |||||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 16-17 | ||||
Semester 4 | Critical | Recommended | AUCC | Credits | |
BMS 300 | Principles of Human Physiology | X | 4 | ||
FTEC 210 | Science of Food Fermentation | 3 | |||
SPCM 200 | Public Speaking | 3 | |||
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 | ||||
Strategic Writing and Communication (GT-CO3) | 2 | ||||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 16 | ||||
Junior | |||||
Semester 5 | Critical | Recommended | AUCC | Credits | |
FSHN 350 | Human Nutrition | X | 3 | ||
Upper-Division FSHN/RRM courses | X | 9 | |||
Advanced Courses (See List on Concentration Requirements Tab) | 4 | ||||
Total Credits | 16 | ||||
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 | ||
MIP 334 | Food Microbiology | 3 | |||
MIP 335 | Food Microbiology Laboratory | 2 | |||
Advanced Courses (See List on Concentration Requirements Tab) | 4 | ||||
Total Credits | 12 | ||||
Semester 8 | Critical | Recommended | AUCC | Credits | |
FTEC 430 | Sensory Evaluation of Food Products | X | 4A | 2 | |
FTEC 492 | Seminar: Fermentation Science and Food Safety | X | 4C | 2 | |
Select one course from the following: | 3 | ||||
General Statistics (GT-MA1) | X | 1B | |||
Statistics With Business Applications (GT-MA1) | X | 1B | |||
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 | 12-17 | ||||
Program Total Credits: | 120 |