Food and Nutrition

B.S. in Food and Nutrition Science

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.

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 1105 3 College Algebra
MAC X114 3 Analytic Trigonometry
or approved alternative
MAC X140 3 Pre-calculus Algebra
or approved alternative
HUN X201 3 The Science of Nutrition (“B minus” or higher required)
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

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
BSC 2010, 2010L 4 (3+1) Biological Science (and lab)
GS X060 3 Computer Literacy
CHM X210 3 Organic Chemistry I
CHM X211, X211L 6 (3+3) Organic Chemistry II (and lab)
ECO X013 3 Macroeconomics
or ECO X023, Microeconomics
or ECO X000, Intro. Economics
(ECO 2013 preferred)
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*
(“C+” or higher required, including labs)
PHY X053C 4 (3+1) College Physics (and lab)
PSY X012 3 General Psychology
STA X122 or STA X023 3 Statistics

*Must contact department about BSC X085/X086 and other approved courses

Admission Requirements to the Upper-Division Major
As a prerequisite for entry into each undergraduate major in the department, students must achieve a grade of B minus or higher in HUN1201.

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.

In order to graduate and/or continue with a major in Food & Nutrition Science, students must earn these required final grades in the following courses:

Grades and Continuation Requirements
Students are only allowed a single repeat in just one of the following courses.
(any attempt, at any institution)
“B minus” (or higher) HUN 1201
“C minus” (or higher) MAC 1105
MAC 1114
MAC 1140
MAC 2311
CHM 1045, CHM 1045L
CHM 1046, CHM 1046L
CHM 2210 or CHM 3217

A grade of “C minus“ (or higher) is required in all other coursework required for the major.

90 Total Hours
A grade of C minus or higher must be earned for all required courses (exceptions: B minus in HUN 1201 and C+ in PET 3322, 3322L).
College of Human Sciences Core (6 hours)
FAD 2230 3 Family Relationships
XXX XXXX 3 Additional Course
(any course offered by the College of Human Sciences that is not required for this major)
Department/Major Requirements (27 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
(B minus or higher required)
HUN 2125 3 Food and Society
HUN 3224 3 Intermediary Metabolism of Nutrients I
HUN 3226 3 Intermediary Metabolism of Nutrients II
PET 3322, 3322L 4 (3,1) Functional Anatomy and Physiology I
(C+ or higher required in each)
Required Coursework Outside of Department/College (57 hours)
ECO 2013 3 Macroeconomics
PSY 2012 3 General Psychology
MAC 1105 3 College Algebra
or placement at a higher level
MAC 1114 2 Trigonometry
MAC 1140 3 Pre-Calculus Algebra
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 2010L meets computer skills competency)
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)
CHM 3120, 3120L 4 (2+2) Introduction to Analytical Chemistry (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 (beyond requirements for general ed. and major)
Major Coursework 89
Minor Coursework 0
Computer Skills (beyond other requirements)
Oral Competency (beyond other requirements)
Electives # to meet 120 hours

*required major coursework should be used to also satisfy General Education requirements where possible.

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About the Program

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.