| Credits | Course | |
| Year 1 | ||
| HNSC 1200 | 3 | Food: Facts and Fallacies |
| HNSC 1210 | 3 | Nutrition for Health & Changing Lifestyles |
| CHEM 1300 | 3 | Structure & Modeling in Chemistry |
| CHEM 1320 OR | 3 | Introduction to Organic Chemistry |
| CHEM 1310 | 3 | Introduction to Physical Chemistry |
| BIOL 1410 OR | 3-6 | Anatomy of the Human Body (see notes) |
| BIOL 1020 & | Biology 1 (see notes) | |
| BIOL 1030 | Biology 2 (see notes) | |
| BIOL 1412 | 3 | Physiology of the Human Body (see notes) |
| PSYC 1200 OR | 6 | Introduction to Psychology |
| SOC 1200 | Introduction to Sociology | |
| Elective (see notes) | 3 | Course Title: |
| Elective (see notes) | 3 | Course Title: |
| Year 2 | ||
| HNSC 2130 | 3 | Nutrition through the Lifecycle |
| HNSC 2140 | 3 | Basic Principles of Human Nutrition |
| HNSC 2150 | 3 | Composition, Functional & Nutritional Properties of Food |
| HNSC 2160 | 3 | Food Preparation & Preservation |
| CHEM 2770 | 3 | Elements of Biochemistry 1 (see notes) |
| CHEM 2780 | 3 | Elements of Biochemistry 2 (see notes) |
| HEAL 2600 | 3 | Integration of Health Determinants of Individuals |
| STAT 1000 | 3 | Basic Statistical Analysis 1 |
| MKT 2210 | 3 | Fundamentals of Marketing |
| GMGT 1010 OR | 3 | Business and Society (Note: this course required for the Food Industry Management Concentration) |
| GMGT 2030 | 3 | Administrative Theory |
| Year 3 | ||
| HNSC 3310 OR | 3 | Macronutrients & Human Health |
| HNSC 3300 OR | 3 | Vitamins and Minerals in Human Health |
| HNSC 3330 | 3 | Ingredient Technology for Designed Foods |
| HMEC 2000 | 3 | Research Methods and Presentation |
| HMEC 3000 | 3 | Introduction to Social Epidemiology |
| FOOD 4150 | 3 | Food Microbiology |
| STAT 2000 | 3 | Basic Statistical Analysis 2 |
| Concentration Elective (see notes) | 3 | Course Title: |
| Concentration Elective (see notes) | 3 | Course Title: |
| Elective (see notes) | 3 | Course Title: |
| Elective (see notes) | 3 | Course Title: |
| Year 4 | ||
| HNSC 3260 | 3 | Food Quality Evaluation |
| HNSC 4160 | 3 | Seminar in Foods & Nutrition |
| HNSC 4280 | 3 | Food Product Development |
| FOOD 4310 | 3 | Introduction to HACCP |
| Concentration Elective (see notes) | 3 | Course Title: |
| Concentration Elective (see notes) | 3 | Course Title: |
| Concentration Elective (see notes) | 3 | Course Title: |
| Elective (see notes) | 3 | Course Title: |
| HNSC 4364 | 6 | ****Food Industry Option Practicum |
**** (completion of 84 credit hours including HNSC 3260, HNSC 3330, FOOD 4150 and one of GMGT 1010 or GMGT 2030, and Consent of Instructor. Application required.)
Students must complete 280 hours of work related to the field experience. Given the intensive experience and time commitment, students should be prepared to take no more than this course.
*You must have the prerequisites for any course you take. We will not override prerequisites in order to allow you to progress more quickly.
NOTES:
1. For prerequisites, consult the Undergraduate Calendar for former course numbers or other equivalents.
2. Students must take BIOL 1410 Anatomy of the Human Body or BIOL 1020 Biology 1 and BIOL 1030 Biology 2 AND require BIOL 1412 Physiology of the Human Body (3 credits) in order to take HNSC 3310 Macronutrients and Human Health and HNSC 3300 Vitamins and Minerals in Human Health. Free electives must be used to meet this requirement for BIOL 1412, if BIOL 1020 and BIOL 1030 are taken.
3. Students can take either BIOL 1412 (Physiology of the Human Body) or BIOL 2410 (Human Physiology 1) and BIOL 2420 (Human Physiology 2).
4. Students can take either CHEM 2770/MBIO 2770 (Elements of Biochemistry 1) or CHEM 2360/MBIO 2360 (Biochemistry 1: Bio-molecules and an Introduction to Metabolic Energy). Students can take either CHEM 2780/MBIO 2780 (Elements of Biochemistry 2) or CHEM 2370/MBIO 2370 (Biochemistry 2: Catabolism, Synthesis, and Information Pathways).
5. Free Electives are the student’s choice.
6. Students in the Food Industry Option must complete one of the following concentrations (15 credit hours). Select 15 credit hours of course work from the list that follows:
1. Quality Assurance
AGRI 2190 Toxicology Principles - 1.5cr hrs
ANSC 2530 Nutritional Toxicity - 1.5cr hrs
FOOD 4160 Food Analysis 1 - 3cr hrs
FOOD 4250 Food Analysis 2 - 3cr hrs
FOOD 4500 Food Safety and Regulations - 3cr hrs
HNSC 4270 Sensory Evaluation of Food - 3cr hrs
STAT 3000 Applied Linear Statistical Models - 3cr hrs
STAT 3170 Statistical Quality Control - 3cr hrs
2. Food Product Development
FOOD 4500 Food Safety and Regulations - 3cr hrs
FOOD 4160 Food Analysis 1 - 3cr hrs
FOOD 4250 Food Analysis 2 - 3cr hrs
STAT 3000 Applied Linear Statistical Models - 3cr hrs
HNSC 4270 Sensory Evaluation of Food - 3cr hrs
HNSC 4290 Food Nutrition and Health Policies - 3cr hrs
HNSC 4540 Functional Foods & Nutraceuticals - 3cr hrs
One of FOOD 3160 Frozen Dairy Products, FOOD 3170 Cheese and Milk Products, or FOOD 3200 Baking Science Technology - 3cr hrs
3. Food Industry Management
ACC 1100 Introductory Financial Accounting - 3cr hrs
GMGT 2060 Management and Organization Theory - 3cr hrs
GMGT 3010 Management Decision-Making - 3cr hrs
HRIR 2440 Human Resource Management - 3cr hrs
MKT 3220 Marketing Research - 3cr hrs
HNSC 3342 Management for Food and Nutritional Professionals - 3cr hrs
GMGT 3XXX Any course at the 3000 level - 6cr hrs
Suggested electives related to Quality Assurance and Food Product Development
HNSC 3350 Culture and Food Patterns - 3cr hrs
FOOD 4160 Food Analysis I - 3cr hrs
CHEM 2470 Introduction to Analytical Chemistry - 3cr hrs
MBIO 1220 Essentials of Microbiology - 3cr hrs
MBIO 1010 Microbiology 1 - 3cr hrs
MBIO 3010 Mechanisms of Microbial Disease - 3cr hrs
Suggested elective related to Food Industry Management
ECON 1010 Introduction to Microeconomics Principles - 3cr hrs
ECON 1020 Introduction to Macroeconomics Principles - 3cr hrs
HNSC 3342 Management for Food and Nutrition Professionals - 3cr hrs
ACC 1110 Introductory Managerial Accounting - 3cr hrs
ENTR 3100 Small Business Management - 3cr hrs
MKT 3230 Consumer Behaviour - 3cr hrs
MKT 3250 Marketing Strategy - 3cr hrs
MKT 3300 International Marketing - 3cr hrs
PHIL 2830 Business Ethics - 3cr hrs
GMGT 2120 Business/Government Relations - 3cr hrs
GMGT 3080 Issues in Technological Change - 3cr hrs
INTB 2200 International Management - 3cr hrs
*In the event of discrepancies with this document and the Undergraduate Calendar, the Undergraduate Calendar will prevail.