| Degrees
Offered:
BS in food science and human nutrition, MS in food science, MS in
nutritional sciences
The Academic Program
The curricula in food science and human nutrition (FSHN)
have a strong science base that is applied to food and human nutrition.
Students are taught problem-solving skills, approaches to critical
thinking and basic principles in the two related disciplines. Options in
the curricula include dietetics, human nutrition, food science, and
foods and nutrition. The last option can be directed toward nutrition
education, sports and wellness, or other interests. The human nutrition
option can serve as a pre-professional program in medicine, dentistry,
nutrition, or other scientific graduate programs.
Interest in nutrition, food, and the relationship of
food to human health and fitness has never been greater than today.
Students majoring in any of the curricula options are prepared for
diverse careers in the food industry, health-care and fitness
facilities, hospitals, nutrition education and communication
enterprises, government or private-sector food and nutrition agencies,
and scientific research laboratories.
The dietetic option has been approved by the American
Dietetic Association (Plan V). The food science option has been approved
by the Institute of Food Technologists.
Students are strongly encouraged to take chemistry and
biological science courses prior to entering the program. Transfer
students are required to have a GPA of 2.5 or greater and to have taken
FSHN 185 and CHEM 161/161L with a “C” or better. Upon entering the
department, students will be assisted by academic advisers to identify
their career objectives and select an appropriate option for study.
Undergraduate Study
Bachelor’s Degree
Complete descriptions of course requirements for each
option are available from the department.
Requirements
A total of at least 128 credits are required for
graduation.
Advising
All food science and human nutrition majors are
required to report for advising prior to registration each semester.
Graduate Study
The graduate program in Food Science and Human
Nutrition offers two MS degree programs, one in food science and one in
nutritional sciences. Students are encouraged to select their degree
program as soon as possible and must select it before admission to
candidacy. Both programs offer Plan A (thesis) or Plan B (non-thesis)
options.
Admission requirements for both programs include a
TOEFL score of 600 or above, GRE examination completion, and two
confidential recommendations (utilizing departmental recommendation
forms). Prerequisite academic preparation includes a bachelor’s degree
(BA or BS); a course in statistics; and courses in biochemistry,
physiology, and microbiology (one of the three must include a lab).
Admission may be possible without prerequisites, in which case the
student must complete deficiencies in the first year. Physics, calculus,
and analytical chemistry are strongly recommended.
Requirements
Under Plan A, students must complete a minimum of 18
credit hours of course work, including credits of FSHN 699 Directed
Reading and Research and 10 credit hours of FSHN 700 Thesis Research.
Under Plan B, students must complete a minimum of 30 credit hours or
course work of which a minimum of 18 credit hours must be in courses
numbered 600 or higher, including 6 to 9 credits of FSHN 699. The
remaining credits are fulfilled by electives that are selected in
consultation with the graduate adviser.
MS in Food Science
Complete descriptions of course requirements are
available from the department.
Areas of concentration are food technology (including
tropical fruit, vegetable, and seafood processing), biochemistry,
microbiology, engineering, sensory evaluation, irradiation, safety
(including analysis, metabolism, and mode of action/toxicity of natural
and man-made chemicals), fermentation, and waste-product utilization.
Graduates have found employment as college
instructors; technical personnel in the food industry, regulatory or
other governmental agencies; and researchers. Others have pursued
further postgraduate studies.
MS in Nutritional Sciences
Complete descriptions of course requirements are
available from the department.
Areas of concentration are nutritional biochemistry
and physiology, mineral nutrition, nutrition and disease, nutrition and
toxicology, nutrition education, nutrition behavior, and community and
international nutrition.
Graduates with the MS degree in nutritional sciences
have found employment as community college instructors, nutrition
educators or consultants in the private sector, nutritionists in
regulatory or other governmental agencies, and research workers. Others
have pursued further postgraduate studies.
Honors and Awards
The department has several scholarships that are
awarded each year to deserving students of junior or senior standing. |