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.

Learn more about the Food Safety and Nutrition concentration on the Department of Food Science and Human Nutrition website.

Effective Fall 2020

Freshman
AUCCCredits
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
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  
Foundations and Perspectives13B, 3D, 3E6
 Total Credits 29-33
Sophomore
 
BMS 300Principles of Human Physiology 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
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 
Professional and Technical Communication (GT-CO3)2 
Foundations and Perspectives13B, 3D, 3E6
 Total Credits 32-33
Junior
 
FSHN 350Human Nutrition 3
FTEC 447/ANEQ 447Food Chemistry4B2
LIFE 205Microbial Biology 3
LIFE 206Microbial Biology Laboratory 2
Upper-Division FSHN/RRM courses 9
Advanced Courses (see list below) 8
Electives 3
 Total Credits 30
Senior
 
FTEC 400Food Safety 3
FTEC 430Sensory Evaluation of Fermented Products4A2
FTEC 492Seminar: Fermentation Science and Food Safety4C2
MIP 334Food Microbiology 3
MIP 335Food 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

Select a minimum of 12 credits from the following:
ACT 205Fundamentals of Accounting3
ANEQ 360Principles of Meat Science3
ANEQ 460Meat Safety2
BC 351Principles of Biochemistry4
BTEC 306/BIOM 306Bioprocess Engineering4
ERHS 220Environmental Health3
ERHS 332Principles of Epidemiology3
MATH 125Numerical Trigonometry (GT-MA1)1
MATH 126Analytic Trigonometry (GT-MA1)1
MATH 141Calculus in Management Sciences (GT-MA1)3
or MATH 155 Calculus for Biological Scientists I (GT-MA1)
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
SOCR 430Applications of Plant Biotechnology3
Freshman
Semester 1CriticalRecommendedAUCCCredits
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
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   
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 
Foundations and Perspectives  3B, 3D,3E3
 Total Credits   12-18
Semester 2CriticalRecommendedAUCCCredits
CO 150College Composition (GT-CO2)X 1A3
FTEC 110Food-From Farm to Table   3
SOC 100General Sociology (GT-SS3)  3C3
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   
Foundations and Perspectives1  3B, 3D, 3E3
 Total Credits   15-17
Sophomore
Semester 3CriticalRecommendedAUCCCredits
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
Select one course from the following:   3-4
Business Computing Concepts and Applications    
Personal Computing    
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   16-17
Semester 4CriticalRecommendedAUCCCredits
BMS 300Principles of Human PhysiologyX  4
FTEC 210Science of Food Fermentation   3
SPCM 200Public 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 
Professional and Technical Communication (GT-CO3)  2 
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   16
Junior
Semester 5CriticalRecommendedAUCCCredits
FSHN 350Human NutritionX  3
Upper-Division FSHN/RRM coursesX  9
Advanced Courses (See List on Concentration Requirements Tab)   4
 Total Credits   16
Semester 6CriticalRecommendedAUCCCredits
FTEC 447/ANEQ 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
MIP 334Food Microbiology   3
MIP 335Food Microbiology Laboratory   2
Advanced Courses (See List on Concentration Requirements Tab)   4
 Total Credits   12
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 Statistics (GT-MA1)X 1B 
Statistics With Business Applications (GT-MA1)X 1B 
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   12-17
 Program Total Credits:   120