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Programs of Study, 1997-1999
University of Illinois at Urbana-Champaign
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
260 Bevier Hall
905 South Goodwin
Urbana, IL 61801
(217) 244-7877
MAJOR IN FOOD SCIENCE AND HUMAN NUTRITION
For the Degree ofBachelor of Science in Food Science and Human Nutrition
Students pursuing this major have five options: food science, food industry and business, dietetics, human nutrition, and hospitality management.
PRESCRIBED COURSES INCLUDING CAMPUS GENERAL EDUCATION
|
HOURS |
COMPOSITION I AND SPEECH |
|
4 |
RHET 105-Principles of Composition or equivalent (see college Composition I requirement) |
|
3 |
SPCOM 101-Principles of Effective Speaking |
|
HOURS |
COMPOSITION II |
|
3 |
Select from campus approved list |
|
HOURS |
QUANTITATIVE REASONING |
|
4-5 |
|
|
3-4 |
Statistics course-Consult College of ACES Handbook |
|
HOURS |
NATURAL SCIENCES |
|
4 |
CHEM 101-General Chemistry |
|
4 |
CHEM 102-General Chemistry (Biological or Physical Version) |
|
3 |
MCBIO 100-Introductory Microbiology |
|
2 |
MCBIO 101-Introductory Experimental Microbiology |
|
HOURS |
HUMANITIES |
|
6 |
Select from campus approved list |
|
HOURS |
SOCIAL SCIENCES |
|
9 |
Select from campus approved list and/or see individual option |
|
HOURS |
CULTURAL STUDIES |
|
6 |
Select from campus approved list: One course from western culture and one from non-western/U.S. minority culture. |
|
HOURS |
ACES PRESCRIBED COURSE |
|
2 |
ACES 100-Contemporary Issues in the Agriculture, Consumer and Environmental Sciences |
Food Science Option
This option exposes students to all components of food production: harvesting and
raw-product handling, food-processing procedures and techniques, packaging, and food
storage. Students selecting this option are prepared for careers in many areas of
the food industry. The requirements for this option are identical to the requirements
for the former food science major. A minimum of 130 hours of credit is required for
graduation.
|
HOURS |
OTHER PRESCRIBED COURSES |
|
3 |
CHEM 231-Elementary Organic Chemistry |
|
2 |
CHEM 234-Elementary Organic Chemistry Laboratory |
|
2 |
MCBIO 312-Techniques of Applied Microbiology |
|
5 |
PHYCS 101-General Physics (Mechanics, Heat and Sound) |
|
5 |
PHYCS 102-General Physics (Light, Electricity, Magnetism and Modern Physics) |
|
4-5 |
|
|
HOURS |
FSHN PRESCRIBED |
|
3 |
FSHN 101-Introduction to Food Science and Human Nutrition |
|
3 |
FSHN 202-Sensory Evaluation of Foods |
|
4 |
FSHN 213-Food Analysis I |
|
4 |
FSHN 260-Raw Materials for Processing |
|
1 |
FSHN 298-Senior Seminar |
|
4 |
FSHN 314-Food Chemistry and Nutrition I |
|
4 |
FSHN 315-Food Chemistry and Nutrition II |
|
3 |
FSHN 360-Food Engineering |
|
3 |
FSHN 361-Food Processing I |
|
3 |
FSHN 362-Food Processing II |
|
3 |
FSHN 371-Food and Industrial Microbiology |
|
2 |
FSHN 372-Sanitation in Food Processing |
Food Industry And Business Option
This option is designed for students interested in integrating science, technology,
business, and communications with the goal of pursuing professional and management
careers in food and food-related industries. The core program comprises science,
food science, nutrition, business, and communications, and is supplemented by a 12-15
credit hour specialization in a recommended area, such as: food quality and safety,
nutrition, business, or communications. Special emphasis is placed on areas of concern
to consumers and to the food industry, such as food safety, sensory evaluation, nutrition
and health. The total number of hours required for graduation is 126.
|
HOURS |
OTHER PRESCRIBED COURSES |
|
3 |
ACE 222-Marketing and Food Products or B ADM 202-Principles of Marketing |
|
3 |
ACE 231-Food and Agribusiness Management or B ADM 210-Management and Organizational Behavior |
|
3-4 min |
|
|
3 |
CHEM 231-Elementary Organic Chemistry |
|
2 |
MCBIO 312-Techniques of Applied Microbiology |
|
4 |
PHYSL 103-Introduction to Human Physiology |
|
HOURS |
SOCIAL SCIENCES |
|
9 |
|
|
HOURS |
FSHN PRESCRIBED |
|
3 |
FSHN 101-Introduction to Food Science and Human Nutrition |
|
3 |
FSHN 131-Food Management |
|
3 |
FSHN 202-Sensory Evaluation of Foods |
|
3 |
FSHN 220-Principles of Nutrition |
|
3 |
FSHN 231-Science of Foods |
|
4 |
FSHN 260-Raw Materials for Processing |
|
1 |
FSHN 298-Senior Seminar |
|
5 |
FSHN 330-The Experimental Study of Foods |
|
3 |
FSHN 365-Principles of Food Technology |
|
3 |
FSHN 371-Food and Industrial Microbiology |
|
2 |
FSHN 372-Sanitation in Food Processing |
|
HOURS |
ELECTIVE OPTIONS |
|
12 |
A minimum of 12 hours from courses, approved by the adviser, in specialty area outside Food Science and Human Nutrition. At least six of the hours must be in 200- or 300-level courses. During the semester the student expects to graduate, he or she must submit to the college a statement, signed by his or her adviser, that indicates that the courses taken in the area of secondary specialization are appropriate. |
Dietetics OptionDietetics Option
This option is an approved Didactic Program in Dietetics that meets American Dietetic
Association requirements and qualifies students for competitive dietetic internships.
Upon completion of a postgraduate internship, students selecting this option may
take the examination to become registered dietitians. Students choosing this option
who do not complete an internship will be prepared for entry-level supervisory positions
in food service facilities and in the food and pharmaceutical industries. A minimum
of 126 hours of credit is required for graduation.
|
HOURS |
OTHER PRESCRIBED COURSES |
|
3 |
ACE 161-Microcomputer Applications |
|
3 |
B ADM 210 -Management and Organizational Behavior or B ADM 247 Introduction to Management |
|
3 |
B ADM 321-Individual Behavior in Organizations, or B ADM 351-Personnel Administration, or PSYCH 245-Industrial Organizational Psychology |
|
HOURS |
NATURAL SCIENCES |
|
3 |
CHEM 231-Elementary Organic Chemistry |
|
2 |
CHEM 234-Elementary Organic Chemistry Laboratory |
|
3 |
BIOCH 350-Introductory Biochemistry |
|
4 |
PHYSL 103-Introduction to Human Physiology |
|
HOURS |
SOCIAL SCIENCES |
|
3-4 |
PSYCH 100-Introduction to Psychology or PSYCH 103-Introduction to Experimental Psychology |
|
3 |
ECON 102-Microeconomic Principles or ECON 103-Macroeconomic Principles |
|
3-4 |
HDFS 105-Introduction to Human Development or HDFS 203-Infancy and Early Development |
|
HOURS |
FSHN PRESCRIBED |
|
3 |
FSHN 101-Introduction to Food Science and Human Nutrition |
|
3 |
FSHN 131-Food Management |
|
1 |
FSHN 149-Applied Food Service Sanitation |
|
3 |
FSHN 220-Principles of Nutrition |
|
3 |
FSHN 229-Communication Techniques in Nutrition |
|
3 |
FSHN 231-Survey of Food Chemistry |
|
4 |
FSHN 240-Management of Quality Food Production and Service |
|
3 |
FSHN 245-Purchasing for the Hospitality Industry |
|
1 |
FSHN 297-Seminar in Dietetics |
|
3 |
FSHN 320-Nutritional Aspects of Disease |
|
3 |
FSHN 324-Biochemical Aspects of Human Nutrition |
|
3 |
FSHN 329-Therapeutic Nutrition and Assessment |
|
4-10 |
|
Human Nutrition Option
This option focuses on the field of human nutrition and reflects the growing need
to prepare individuals for careers in health, dietetics and nutrition. For students
who expect to pursue advance degrees in nutritional sciences, or professional degrees
in medicine, dentistry or law, the human nutrition option may be chosen. The option
emphasizes a strong science background, and allows students to obtain a strong human
nutrition preparation that is not available elsewhere on campus. The total number
of hours required for graduation is 126.
|
HOURS |
OTHER PRESCRIBED COURSES |
|
3 |
CHEM 231-Elementary Organic Chemistry |
|
2 |
CHEM 234-Elementary Organic Chemistry Laboratory |
|
3 |
BIOCH 350-Introductory Biochemistry |
|
4 |
BIOCH 355-Biochemistry Laboratory |
|
4 |
PHYSL 103-Introduction to Human Physiology |
|
HOURS |
FSHN PRESCRIBED COURSES |
|
3 |
FSHN 101-Introduction to Food Science and Human Nutrition |
|
3 |
FSHN 220-Principles of Nutrition |
|
3 |
FSHN 320-Nutritional Aspects of Disease |
|
3 |
FSHN 324-Biochemical Aspects of Human Nutrition |
|
3 |
ANSCI 321-Minerals and Vitamins in Metabolism |
|
6-9 |
|
|
HOURS |
BASIC/APPLIED SCIENCE ELECTIVES |
|
8-15 |
|
*May be required for premedical students.
Hospitality Management Option
This option prescribes courses that meet the professional needs of the hospitality
industry and career goals of students entering the major. The hospitality management
option is designed for students interested in integrating the basic principles of
business and hospitality management with the goal of pursuing professional and management
careers in hospitality-related industries. The core program comprises 35 hours of
hospitality-related course work, including food science, food management, nutrition,
sanitation, purchasing and the management of institutional, commercial, catering
and fine dining facilities. This option is unique compared to hospitality management
programs offered at other institutions in that it is science-based. The total number
of hours required for graduation is 126.
|
HOURS |
NATURAL SCIENCES |
|
4 |
CHEM 102-General Chemistry (Biological or Physical Version)
or CHEM 103-General Chemistry: Organic Chemical Studies |
|
HOURS |
OTHER PRESCRIBED COURSES |
|
3 |
B ADM 200-The Legal Environment of Business or B ADM 261-Summary of Business Law |
|
3 |
B ADM 202-Principles of Marketing |
|
3 |
B ADM 210-Management and Organizational Behavior |
|
3 |
B ADM 321-Individual Behavior in Organizations, or B ADM 351-Personnel Administration, or PSYCH 245-Industrial Organizational Psychology |
|
4 |
VOTEC 387-Training Programs in Business and Industry |
|
3 |
ACCY 201-Principles of Accounting, I |
|
3 |
ACCY 202-Principles of Accounting, II |
|
3 |
ACE 161-Microcomputer Applications |
|
2 |
ANSCI 109-Meat Purchasing and Preparation |
|
HOURS |
SOCIAL SCIENCES |
|
9 |
|
|
HOURS |
FSHN PRESCRIBED |
|
3 |
FSHN 101-Introduction to Food Science and Human Nutrition |
|
3 |
FSHN 120-Contemporary Nutrition |
|
3 |
FSHN 131-Food Management |
|
3 |
FSHN 140-Introduction to the Hospitality Industry |
|
2 |
FSHN 145-Introduction to Hospitality Management |
|
1 |
FSHN 149-Applied Food Service Sanitation |
|
3 |
FSHN 231-Science of Foods |
|
4 |
FSHN 240-Management of Quality Food Production |
|
3 |
FSHN 245-Purchasing for the Hospitality Industry |
|
4 |
FSHN 250-Food and Nutrition Internship |
|
3 |
FSHN 341-Managing Catering Operations |
|
3 |
FSHN 350-Hospitality Management: Skills and Applications |
|
4 |
FSHN 355-Management of Fine Dining |
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