Nutrition and Food Sciences B.S.

All students must meet the University Requirements.

All students must meet the College Requirements.

Major Requirements

Analytic Sciences Core
Math Placement (if test score less than or equal to 6, take MATH 009; if equal to or greater than 7, take MATH 019)3
Required Courses
NFS 043Fundamentals of Nutrition3
NFS 044Survey of the Field1
NFS 053Basic Concepts of Foods3
NFS 054Basic Concepts of Foods Lab1
NFS 073D2:SU:Farm to Table: Food Sys3
NFS 143Nutrition in the Life Cycle3
NFS 153Principles of Food Technology3
NFS 154Principles Food Technology Lab1
NFS 187Intro to Biochemistry: Lab1
or PBIO 187 Intro to Biochemistry: Lab
NFS 203Food Microbiology3
NFS 213Food Microbiology Lab1
NFS 243Advanced Nutrition3
NFS 295Advanced Special Topics (NFS SENIOR CAPSTONE )1-18
In consultation with the student's academic advisor, select four additional NFS courses, at least two of which must be at the 200-level12
D2:Cheese and Culture
D2:Obesity:What,Why,What to Do
Food Policy and Politics
Human Health in the Food Syst
Sports Nutrition
Functional Foods:Prncpl & Tech
Nutrition Educ & Counseling
Nutr in Hlth & Disease Prevntn
Foodservice Systems
Diet and Disease
Community Nutrition
HACCP: Theory & Application
Nutritional Biochemistry
Category Two Diversity Requirement
ANTH 021 fulfills the Category Two Diversity requirement.
Electives30-39

Note: Students wishing to apply to Medical, Naturopathic, Chiropractic, Osteopathic, Dental or Graduate School should take: CHEM 031 and CHEM 141 (in place of  CHEM 023 and CHEM 042), plus use electives to take CHEM 032 and CHEM 142, BIOL 001 & BIOL 002, PHYS 011 & PHYS 012, or equivalent, plus lab PHYS 021 & PHYS 022.  MATH 019 & 020 or MATH 021 & 022 are optional depending on the school.

Students planning to attend medical or graduate school should have biology (one year), chemistry (two years), and physics (one year). One year of calculus is also recommended.

For more information about the University Approved Diversity requirement, see the Degree Requirements in the Academic Information section of the Catalogue.