Nutrition and Food Science (B.S.)

This program is designed for science-oriented students who are interested in the various food and nutrition or other healthcare related professions. Students are prepared for these professions by the integration of chemistry and the biological sciences with courses in food science and nutrition. Employment opportunities may be found in various phases of food processing, research and development, public health, and community education, as well as in positions in state and federal regulatory agencies dealing with food products. The program provides good preparation for medical, dental or allied health school application. Students should consult an advisor for program planning.

Admission Requirements

Admission requirements for this program are satisfied by the general requirements for undergraduate admission to the University. Students contemplating a major program in Nutrition and Food Science should consult with the undergraduate Departmental advisor as soon as possible, and no later than the beginning of the sophomore year. Transfer students should consult with the undergraduate departmental advisor during the semester prior to their transfer.

 
 

Candidates must complete 120 credits in course work including satisfaction of the University General Education Requirements and the College of Liberal Arts and Sciences Group Requirements, as well as the departmental major  requirements cited below. All course work must be completed in accordance with the regulations of the University and the College governing undergraduate scholarship and degrees.

Major Requirements

Students must complete seventy-six credits in science courses of which at least thirty-five must be in nutrition and food science. Core Courses are as follows:

University Core Courses
BIO 1510(LS) Basic Life Mechanisms4
BIO 2200(LS) Introductory Microbiology5
BIO 2870Anatomy and Physiology5
CHM 1220(PS) General Chemistry I4
CHM 1230General Chemistry I Laboratory1
CHM 1240Organic Chemistry I4
CHM 1250Organic Chemistry I Laboratory1
CHM 2220Organic Chemistry II4
CHM 2230Organic Chemistry II Laboratory1
CHM 2280General Chemistry II: Analytical Chemistry (pre-med/dental students only)3
CHM 2290General Chemistry II: Analytical Chemistry Laboratory (pre-med/dental students only)2
MAT 1800Elementary Functions4
NFS 2030(LS) Nutrition and Health3
NFS 2130Introductory Food Science3
NFS 2140Introductory Food Science Laboratory1
NFS 2220Nutrition Laboratory1
NFS 3230Human Nutrition3-4
NFS 4160Food Laws and Regulations3
NFS 4230Macronutrient Metabolism3
NFS 4231Human Nutrition: Micronutrients3
NFS 5130Food Chemistry3
NFS 5140(WI) Laboratory Techniques in Nutrition and Food Science3
NFS 5250Nutrition and Disease4
NFS 6850Controversial Issues2
Additional three credits in upper division NFS courses3
PHY 2130(PS) Physics for the Life Sciences I4
PHY 2131Physics for the Life Sciences Laboratory1
PHY 2140(PS) Physics for the Life Sciences II4
PHY 2141Physics for the Life Sciences Laboratory1
STA 1020Elementary Statistics3
Total Credits86-87

Nutrition and Food Science Honors Program

Admission: A minimum grade point average (g.p.a.) of 3.3 is required for enrollment in the Department of Nutrition and Food Science Honors program. Prospective Honors students should consult with an advisor in the Department during the freshman year. Transfer students or others with a Nutrition and Food Science g.p.a. of 3.5 may be accepted into the program without having taken the NFS 3230 Honors section.

Honors Requirements

  1. Enroll in the Honors section of NFS 3230.
  2. Complete at least one 4000-level Honors Program seminar.
  3. Complete at least three credits in an independent research project (NFS 5990).
  4. Complete at least fifteen credits in honors-designated course work, including the above. The additional course work may be obtained in this department by taking an Honors option of upper-level NFS courses, or in any other department of the College.

Students must have an overall grade point average of 3.3 and maintain an overall grade point average of at least 3.0 in the major to be awarded the Honors Degree.

'AGRADE’ Program (Accelerated Graduate Enrollment)

Qualified seniors in Nutrition and Food Science having not less than a 3.5 g.p.a. may enroll simultaneously in the undergraduate and graduate program and apply a maximum of sixteen credits towards both the bachelor’s and master’s degrees in nutrition and food science. Students may apply for the program as soon as they complete ninety credits towards the undergraduate degree. Graduate courses taken as part of the ‘AGRADE’ Program are assessed undergraduate rate tuition. Contact the Department for further information.