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< College of Agricultural, Consumer and Environmental SciencesDepartment of Food Science and Human Nutrition
260 Bevier Hall
905 South Goodwin Avenue
Urbana, IL 61801
(217) 244-4498MAJOR IN FOOD SCIENCE AND HUMAN NUTRITION
For the Degree of Bachelor 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 Advanced Composition 3 Select from campus approved list. Hours Quantitative Reasoning 4-5 Choose one of the following: 5 MATH 120-Calculus and Analytical Geometry, I 4 MATH 134-Calculus for Social Scientists, I 5 MATH 135-Calculus 3-4 Statistics course. Consult College of ACES Handbook. Hours Natural Sciences 3,1 CHEM 101-General Chemistry and CHEM 105-General Chemistry Laboratory 3,1 CHEM 102-General Chemistry (biological version) and CHEM 106-General Chemistry Laboratory 3 MCBIO 100-Introductory Microbiology 2 MCBIO 101-Introductory Experimental Microbiology Hours Humanities* 9 Select from campus approved list. Hours Social Sciences* 9 Select from campus approved list and/or see individual option. Hours Cultural Studies 6 Select one course from Western culture and one from non-Western/U.S. minority culture from campus approved list. Hours ACES Prescribed Course 2 ACES 100-Contemporary Issues in the Agricultural, Consumer and Environmental Sciences* Six hours for Food Science option.
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. 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 Select one course from: 4 BIOL 104-Animal Biology 5 BIOL 120-Genetics, Evolution and Biodiversity 4 PLBIO 100-Plant Biology 4 PHYSL 103-Introduction to Human Physiology Hours fshn Prescribed 3 FSHN 101-Introduction to Food Science and Human Nutrition 3 FSHN 120-Contemporary Nutrition 3 FSHN 131-Introductory Food Laboratory 3 FSHN 202-Sensory Evaluation of Foods 4 FSHN 213-Food Analysis I 4 FSHN 260-Raw Materials for Processing 1 FSHN 298-Undergraduate Seminar 4 FSHN 314-Food Chemistry 3 FSHN 315-Food Biochem and Biotech or BIOCH 350-Introductory Biochemistry 2 FSHN 316-Food Chemistry Laboratory 3 FSHN 360-Food Engineering 3 FSHN 361-Food Processing I 3 FSHN 362-Food Processing II 2-3 FSHN 366-Food Product Development or AG E 385-Food and Process Engineering Design 3 FSHN 371-Food and Industrial Microbiology 2 FSHN 372-Sanitation in Food ProcessingFood 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-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 At least one course from the following suggested electives: 3 ACCY 201-Principles of Accounting, I 3 B ADM 200-The Legal Environment of Business 3 B ADM 212-Principles of Retailing 3 B ADM 320-Marketing Research 3 B ADM 337-Promotion Management 3 B ADM 344-Buyer Behavior 3 ACE 233-Agribusiness Market Planning 3 ACE 243-Agricultural Finance 4 ACE 325-Economics of Food Marketing 3 ACE 331-Strategic Marketing in Food and Agribusiness 3 ACE 333-Practicum in Food and Agribusiness Management 3 CHEM 231-Elementary Organic Chemistry 2 MCBIO 312-Techniques of Applied Microbiology 4 Select one course from: 4 BIOL 104-Animal Biology 5 BIOL 120-Genetics, Evolution, and Biodiversity 4 PLBIO 100-Plant Biology 4 PHYSL 103-Introduction to Human Physiology Hours Social Sciences 9 Total to include: 4 PSYCH 100-Introduction to Psychology or PSYCH 103-Introduction to Experimental Psychology 3-4 ACE 100-Introductory Agricultural Economics or ECON 102-Microeconomic Principles Hours FSHN Prescribed 3 FSHN 101-Introduction to Food Science and Human Nutrition 3 FSHN 120-Contemporary Nutrition 3 FSHN 131-Introductory Food Laboratory 3 FSHN 202-Sensory Evaluation of Foods 3 FSHN 231-Food Systems 4 FSHN 260-Raw Materials for Processing 1 FSHN 298-Undergraduate Seminar 5 FSHN 330-The Experimental Study of Foods or FSHN 366-Product Development 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 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 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 4 PHYSL 103-Introduction to Human Physiology Hours Social Sciences 3-4 PSYCH 100-Introduction to 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 or HDFS 203-Infancy and Early Development Hours FSHN Prescribed 3 FSHN 101-Introduction to Food Science and Human Nutrition 3 FSHN 131-Introductory Food Laboratory 1 FSHN 149-Applied Food Service Sanitation 3 FSHN 220-Principles of Nutrition 3 FSHN 229-Communication Techniques in Nutrition 3 FSHN 231-Food Systems 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 326-Human Nutritional Biochem I 3 FSHN 327-Human Nutritional Biochem II 3 FSHN 329-Therapeutic Nutrition and Assessment 4-10 Two courses from: 3 FSHN 202-Sensory Evaluation of Foods 2 FSHN 322-Nutrition Through the Life Cycle 4 FSHN 328-Community Nutrition 5 FSHN 330-The Experimental Study of Foods 4 FSHN 350-Hospitality Management: Skills and Application 3 FSHN 371-Food and Industrial Microbiology 3 FSHN 380-Basic Toxicology 1-5 FSHN 399-Special Problems 4 BIOCH 355-Biochemistry Laboratory 3 KINES 252-Bioenergetics of Human Movement 3 CHLTH 204-Foundations of Health Behavior 3 CHLTH 210-Health Program Development 3 CHLTH 250-Health Care SystemsHuman 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 advanced 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 ACE 161-Microcomputer Applications 3 CHEM 231-Elementary Organic Chemistry 2 CHEM 234-Elementary Organic Chemistry Laboratory 3-8 BIOCH 350-Introductory Biochemistry or BIOCH 352-General Biochemistry and BIOCH 353-General Biochemistry 4 PHYSL 103-Introduction to Human Physiology or BIOL 121-Ecology and Organismic Biology 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 326-Human Nutritional Biochem I 3 FSHN 327-Human Nutritional Biochem II 6-9 FSHN electives must include two 200- or 300-level FSHN courses excluding FSHN 399 or other required FSHN courses Hours Basic/Applied Science Electives 8-15 Selected in consultation with adviserHospitality Management Option
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 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 HRE 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 11-12 Select from: 4 PSYCH 100-Introduction to Psychology or PSYCH 103-Introduction to Experimental Psychology 3-4 ACE 100-Introduction to Agriculture Economics or ECON 102-Microeconomic Principles 4 SOC 100-Introduction to Sociology Hours FSHN Prescribed 3 FSHN 101-Introduction to Food Science and Human Nutrition 3 FSHN 120-Contemporary Nutrition 3 FSHN 131-Introductory Food Laboratory 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-Food Systems 4 FSHN 240-Management of Quality Food Production 3 FSHN 245-Purchasing for the Hospitality Industry 4 FSHN 250-Professional Work Experience 3 FSHN 341-Managing Catering Operations 3 FSHN 350-Hospitality Management: Skills and Applications 4 FSHN 355-Management of Fine Dining< College of Agricultural, Consumer and Environmental Sciences