B.S.
Food and Nutrition
Program Overview
This major gives students an in-depth understanding of various scientific aspects of nutrition and food. Students study nutrient functions and requirements, metabolism, food quality and safety, the composition and chemical properties of foods, and changes in foods caused by processing, storage and preparation. Besides studying nutrition, food science, biology and microbiology, majors must take physics and complete extensive coursework in organic and analytical chemistry.
The major has a strong science base that prepares students for job opportunities in the food industry, government agencies, careers in the medical field, and graduate study in the field.
The undergraduate student is usually preparing for an advanced degree with specialization in Food Science or Nutrition and a career in university teaching and/or research, medicine, the food industry, or government. With proper advising, this program can also serve as a pre-medical curriculum.
The Nutrition and Food instrument laboratory provides a setting for chemical, analytical, and microbiology testing with new and updated equipment. The lab complex also features a new Cold Lab for research requiring constant low temperatures.
Admission Requirements
Admission Requirements to the Upper-Division Major
Students must complete at least 52 hours of credit with a minimum grade point average of 2.0, at least half the required General Education hours, including all English composition and mathematics, or an A.A. Degree.
Prerequisites
Students must complete the following courses in preparation for upper division coursework in the major. All of the following may also apply toward General Education and/or major coursework. Each must be completed with a final grade of C minus or higher unless otherwise noted.
| Course # | Hours | Name |
|---|---|---|
| MAC X311 | 4 | Calculus I |
| BSC X010, X010L | 4 (3+1) | Biological Science I (and lab) |
| BSC X011, X011L | 4 (3+1) | Biological Science II (and lab) |
| CHM X045, X045L | 4 (3+1) | General Chemistry I (and lab) |
| CHM X046, X046L | 4 (3+1) | General Chemistry II (and lab) |
Note: State-wide common prerequisites are always under review. For the most current information and for acceptable alternative courses, visit the “Common Prerequisites Manual.” This is available from the “Student Services” section of http://www.flvc.org.
Students are encouraged to also complete the following during their freshman/sophomore years; each with a final grade of C minus or higher unless otherwise noted.
| Course # | Hours | Name |
|---|---|---|
| HSC 1XXX | 1 | Introduction to Food & Nutrition Science |
| HUN X201 | 3 | The Science of Nutrition |
| CGS 2060 | 3 | Digital Literacy |
| CHM X210 | 3 | Organic Chemistry I |
| CHM X211, X211L | 6 (3+3) | Organic Chemistry II (and lab) |
| MCB X004, X004L | 4 (3+1) | General Microbiology (and lab) |
| PET 3322, 3322L | 4 (3+1) | Functional Anatomy & Physiology (and lab) or BSC X085, X086 (with labs) or approved alternative* |
| PHY X053C | 4 (3+1) | College Physics (and lab) |
| STA X122 or STA X023 | 3 | Statistics |
*Must contact department about BSC X085/X086 and other approved courses
Course/Degree Requirements
| 90 Total Hours | ||
|---|---|---|
| A grade of C minus or higher must be earned for all required courses. |
| Department/Major Requirements (31 hours) | ||
|---|---|---|
| FOS 3026, FOS 3026L | 4 (3+1) | Foods (and lab) |
| FOS 4114C | 4 | Food Science |
| FOS 4209 | 3 | Food Safety and Quality |
| HUN 1201 | 3 | Science of Nutrition |
| HUN 2125 | 3 | Food and Society |
| HUN 3224 | 3 | Intermediary Metabolism of Nutrients I |
| HUN 3226 | 3 | Intermediary Metabolism of Nutrients II |
| HSC 1XXX | 1 | Introduction to Food & Nutrition Science |
| PET 3322, 3322L | 4 (3+1) | Functional Anatomy and Physiology I |
| Required Coursework Outside of Department/College (43 hours) | ||
|---|---|---|
| MAC 2311 | 4 |
Calculus w/ Analytic Geometry* |
| STA 2122 | 3 | Introduction to Applied Statistics or STA 2023, Business Statistics |
| BSC 2010, 2010L | 4 (3+1) | Biological Sciences I (and lab) |
| BSC 2011, 2011L | 4 (3+1) | Biological Sciences II (and lab) |
| MCB 2004, 2004L | 4 (3+1) | Microbiology (and lab) |
| CHM 1045, 1045L | 4 (3+1) | General Chemistry I (and lab) |
| CHM 1046, 1046L | 4 (3+1) | General Chemistry II (and lab) |
| CHM 2210 | 3 | Organic Chemistry I |
| CHM 2211, 2211L | 6 (3+3) | Organic Chemistry II (and lab) |
| BCH 3023, 3023L | 4 (3+1) | Survey of Biochemistry (and lab) |
| PHY 2053C | 4 | College Physics A (with lab) |
| Digital Literacy Requirement (0-3 hours beyond major) | ||
|---|---|---|
| CGS 2060 | 3 | Computer Fluency (or any university accepted digital literacy course) |
| Oral Communication Competency (0 -3 hours) | ||
|---|---|---|
| Students must demonstrate the ability to orally transmit ideas and information clearly. This requirement may be met with an approved college-level course; SPC 1017 is suggested. |
| Minimum Program Requirements – Summary | ||
|---|---|---|
| Minimum Hours Required | 120 | |
| General Education | 36 | |
| Prerequisites | 20 (0 beyond requirements for general ed. and major) | |
| Major Coursework | 74 (*this total includes the 20 hours of prerequisites) | |
| Minor Coursework | 0 | |
| Digital Literacy | 3 | |
| Oral Competency | 3 | |
| Electives | # to meet 120 hours | |
*required major coursework should be used to also satisfy General Education requirements where possible.