Nutrition and Food Science Major

Program Director: Sara Kao

The department offers three areas of concentration: dietetics, food science, and nutritional science. Each concentration provides for competencies in several areas of work; however, each concentration is designed specifically for certain professional careers.

The dietetics concentration develops an understanding and competency in food, nutrition, dietetics management, clinical nutritional care, community nutrition, counseling and education. The dietetics concentration is approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).  Dietetics program graduates must apply and complete a post-baccalaureate internship prior to taking a national exam to become a registered dietitian. The course work in the dietetics option provides a strong foundation in science. Students share classes with undergraduate students majoring in biology, chemistry, biochemistry, food science; graduate students in nutrition; and those on pre-med or pre-health track.

The food science concentration is concerned with the application of the fundamental principles of the physical, biological, and behavioral sciences and engineering to understand the complex and heterogeneous materials recognized as food. The food science concentration is approved by the Institute of Food Technologists and prepares students for careers in food industry and food safety.

The nutritional science concentration emphasizes the physical and biological sciences in relation to nutrition and the development of laboratory skills in these areas. Students in this concentration frequently elect to go on to graduate or medical school.

Admission to the Major

The major in Nutrition and Food Science is not a Limited Enrollment Program (LEP). Students may either declare the major at the time of application or transfer into the major at any time thereafter. If interested in transferring into the NFSC major, please contact the departmental office and ask to speak with an advisor.

Program Learning Outcomes

  1. Competency in integrating laboratory skills into analysis of food.
  2. Competency in assessing the nutritional status of a patient and in developing an appropriate nutrition treatment plan for the patient

All students are required to earn a grade of "C-" or better in courses applied toward satisfaction of the major. This includes all required courses with a prefix of NFSC, as well as certain required courses in supporting fields. A list of these courses for each program may be obtained from the department office. 

Course Title Credits
Base Curriculum for All Concentrations
NFSC100Elements of Nutrition3
NFSC112Food: Science and Technology3
BSCI170
BSCI171
Principles of Molecular & Cellular Biology
and Principles of Molecular & Cellular Biology Laboratory
4
BSCI223General Microbiology4
CHEM131Chemistry I - Fundamentals of General Chemistry3
CHEM132General Chemistry I Laboratory1
CHEM231Organic Chemistry I3
CHEM232Organic Chemistry Laboratory I1
CHEM241Organic Chemistry II3
CHEM242Organic Chemistry Laboratory II1
CHEM271General Chemistry and Energetics2
CHEM272General Bioanalytical Chemistry Laboratory2
ENGL101Academic Writing3
ENGL391Advanced Composition3
or ENGL393 Technical Writing
Concentration Requirements (select one of the following):50-66
Dietetics
Food Science
Nutritional Science
Total Credits86-102

Concentrations:

Dietetics

Course Title Credits
NFSC315Nutrition During the Life Cycle3
NFSC350Foodservice Operations5
NFSC380Methods of Nutritional Assessment3
NFSC440Advanced Human Nutrition4
NFSC470Community Nutrition3
NFSC455Medical Nutrition Therapy I4
NFSC456Medical Nutrition Therapy II4
NFSC491Professional Issues and Opportunities in Dietetics3
BCHM461Biochemistry I3
BCHM462Biochemistry II3
BMGT364Managing People and Organizations3
BSCI330Cell Biology and Physiology4
BSCI450Mammalian Systems Physiology3
MATH113College Algebra and Trigonometry3
or MATH115 Precalculus
PSYC100Introduction to Psychology (SB)3
EDMS451Introduction to Educational Statistics3
or BIOM301 Introduction to Biometrics
SOCY100Introduction to Sociology (SB)3
COMM200Critical Thinking and Speaking (HL/HA/HO)3
Dietetics Restricted Elective (Choose from list below)12
Elements of Agricultural and Resource Economics
Principles of Accounting I
Strategic Management of Human Capital
Principles of Genetics
Principles of Immunology
Critical Thinking and Speaking
EDCP310
Ecosystem Health and Protection
Physiology of Exercise
Food Chemistry
International Nutrition
Food Microbiology
Selected Topics
Food and Nutrient Analysis
Alternate course by approval of advisor
Total Credits72

Food Science

Course Title Credits
NFSC398Seminar1
NFSC412Food Processing Technology4
NFSC414Mechanics of Food Processing4
NFSC421Food Chemistry3
NFSC422Food Product Research and Development3
NFSC423Food Chemistry Laboratory3
NFSC430Food Microbiology3
NFSC431Food Quality Control4
NFSC434Food Microbiology Laboratory3
NFSC450Food and Nutrient Analysis3
BCHM463Biochemistry of Physiology3
BIOM301Introduction to Biometrics3
COMM200Critical Thinking and Speaking3
MATH120Elementary Calculus I3
MATH121Elementary Calculus II3
PHYS121Fundamentals of Physics I4
Food Science Restricted Elective (Choose from list below)3
Elements of Agricultural and Resource Economics
Principles of Accounting I
Strategic Management of Human Capital
Principles of Genetics
Managing People and Organizations
Principles of Immunology
Critical Thinking and Speaking
EDCP310
Ecosystem Health and Protection
Physiology of Exercise
International Nutrition
Alternate course by approval of advisor
Total Credits53

Nutritional Science

Course Title Credits
NFSC315Nutrition During the Life Cycle3
NFSC421Food Chemistry3
NFSC440Advanced Human Nutrition4
NFSC450Food and Nutrient Analysis3
BCHM461Biochemistry I3
BCHM462Biochemistry II3
BCHM464Biochemistry Laboratory3
BCHM465Biochemistry III3
BIOM301Introduction to Biometrics3
BSCI222Principles of Genetics4
BSCI330Cell Biology and Physiology4
BSCI450Mammalian Systems Physiology3
MATH120Elementary Calculus I3
PHYS121Fundamentals of Physics I4
Nutritional Science Restricted Elective (Choose from list below)3
Molecular Genetics
Principles of Immunology
Developmental Biology
General Endocrinology
Methods of Nutritional Assessment
Medical Nutrition Therapy I
Community Nutrition
Alternate course by approval of advisor
Total Credits49

Nutritional Science restricted elective list

Course Title Credits
NFSC380Methods of Nutritional Assessment3
NFSC456Medical Nutrition Therapy II4
NFSC470Community Nutrition3
BSCI410Molecular Genetics3
BSCI422Principles of Immunology3
BSCI430Developmental Biology3
BSCI447General Endocrinology3
Or alternate course by approval of advisor

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