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260 Bevier Hall
905 South Goodwin Avenue
Urbana, IL 61801
(217) 244-4498
Major in Food Science and Human Nutrition
Minor in Food Science
Minor in Nutrition
Major in Food Science and Human Nutrition
For the Degree of Bachelor of Science with a Major in Food Science
and Human Nutrition
Students pursuing this major have five concentrations: food science,
food industry and business, dietetics, human nutrition, and hospitality
management.
General Education Requirements
Food Science Concentration
Food Industry and Business Concentration
Dietetics Concentration
Human Nutrition Concentration
Hospitality Management Concentration
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 |
SPCM
101—Public Speaking |
| Hours |
Advanced
Composition |
| 3-4 |
Select
from campus approved list. |
| Hours |
Cultural Studies |
| 6 |
Select one
course from Western culture and one from non-Western/U.S. minority
culture from campus approved list. |
| Hours |
Foreign Language |
| |
Coursework
at or above the third level is required for graduation. |
| Hours |
Quantitative
Reasoning I |
| 4-5 |
Choose
one of the following: |
5 |
MATH 220—Calculus, I |
4 |
MATH 234—Calculus for Business, I |
5 |
MATH 235—Accelerated Calculus I |
| Hours |
Quantitative
Reasoning II |
| 3-4 |
Statistics
course. Consult College of ACES Handbook. |
| Hours |
Natural Sciences and Technology |
| 3, 1 |
CHEM 102—General Chemistry I and CHEM 103—General
Chemistry Laboratory I |
| 3, 1 |
CHEM 104—General Chemistry II and CHEM 105—General
Chemistry Laboratory II |
| 3 |
MCB 100—Introductory Microbiology |
| 2 |
MCB 101—Microbiology Laboratory |
| Hours |
Humanities
and the Arts |
| 9 |
Select
from campus approved list. |
| Hours |
Social and Behavioral Sciences* |
| 9 |
Select from campus approved list and/or see individual concentration. |
| Hours |
ACES Prescribed
Course |
| 2 |
ACES
100—Contemporary Issues in the ACES |
* Six hours for Food Science concentration.
Food Science Concentration
The Food Science concentration 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 concentration are prepared for careers in many areas of the food
industry. A minimum of 130 hours of credit is required for graduation.
| Hours |
Other Natural Sciences and Technology Required Courses |
| 3 |
CHEM 232—Elementary Organic Chemistry I |
| 2 |
CHEM 233—Elementary Organic Chemistry Laboratory I |
| 2 |
MCB 312—Applied Microbiology Methods |
| 5 |
PHYS 101—College Physics, Math & Heat |
| 5 |
PHYS 102—College Physics, E & M & Modern |
| 4-5 |
Select one course from: |
| |
IB 103- Introduction to Plant Biology, IB 104--Animal
Biology, MCB 150--Molec & Cellular Basis of Life, and
MCB 151--Molec & Cellular Laboratory, or MCB
103—Introduction to Human Physiology |
| Hours |
Food Science Concentration Required |
| 3 |
FSHN 101—Intro to Food Science & Nutrition |
| 3 |
FSHN 120—Contemporary Nutrition |
| 3 |
FSHN 131—Introductory Food Laboratory |
| 4 |
FSHN 260—Raw Materials for Processing |
| 3 |
FSHN 302—Sensory Evaluation of Foods |
| 1 |
FSHN 398—Undergraduate Seminar |
| 4 |
FSHN 414—Food Chemistry |
| 2 |
FSHN 416—Food Chemistry Laboratory |
| 4 |
FSHN 418—Food Analysis |
| 3 |
FSHN 460—Food Processing Engineering |
| 3 |
FSHN 461—Food Processing I |
| 3 |
FSHN 462—Food Processing II |
| 2-3 |
FSHN 466—Food Product Development or ABE 485—Food
and Process Eng Design |
| 3 |
FSHN 471—Food and Industrial Microbiology |
| 2 |
FSHN 472—Sanitation in Food Processing |
| 3 |
ANSC 350--Cellular Metabolism in Animals OR MCB 450--Introductory
Biochemistry |
Food Industry and Business Concentration
The Food Industry and Business concentration 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 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, and nutrition.
The total number of hours required for graduation is 126.
| Hours |
Other Natural Sciences and Technology Required Courses |
| 3 |
CHEM 232—Elementary Organic Chemistry I |
| 2 |
MCBIO 312—Applied Microbiology Methods |
| 4 |
Select one course from: |
| |
IB 103--Introduction to Plant Biology, IB 104--Animal
Biology, MCB 150--Molec & Cellular Basis of Life, and
MCB 151--Molec & Cellular Laboratory, MCB 103—Introduction
to Human Physiology |
| Hours |
Food Industry and Business Concentration Required |
| 3 |
ACE 222—Agricultural Marketing or BADM 320—Principles
of Marketing |
| 3 |
ACE 231—Food and Agribusiness Mgt or BADM 310—Management
and Organizational Beh |
| 3-4 |
One course selected from: |
3 |
ACCY 201—Accounting and Accountancy, I |
3 |
BADM 321—Principles of Retailing |
3 |
BADM 322—Marketing Research |
3 |
BADM 323—Marketing Communications |
3 |
BADM 325—Consumer Behavior |
3 |
ACE 340—Agricultural Finance |
4 |
ACE 430—Food Marketing |
3 |
ACE 431—Agri-Food Strategic Management |
3 |
ACE 433—Agribusiness Planning |
3 |
ACE 439—Agri-Food Management Practicum |
| Hours |
FSHN Prescribed |
| 3 |
FSHN 101—Intro
Food Science &Nutrition |
| 3 |
FSHN 120—Contemporary
Nutrition or 220--Principles of Nutrition |
| 3 |
FSHN 131—Introductory
Food Laboratory |
| 4 |
FSHN 260—Raw
Materials for Processing |
| 3 |
FSHN 302—Sensory
Evaluation of Foods |
| 3 |
FSHN 332—Science
of Food Systems |
| 1 |
FSHN 398—Undergraduate
Seminar |
| 3 |
FSHN 465—Principles
of Food Technology |
| 3 |
FSHN 466--
Food Product Development |
| 3 |
FSHN 471—Food
& Industrial Microbiology |
| 2 |
FSHN 472—Sanitation
in Food Processing |
| Hours |
Additional
Concentration Courses |
| 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 300- or 400-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 Concentration
The Dietetics Concentration meets the requirements set by the Commission
on Accreditation for Dietetics Education (CADE) of the American Dietetic
Association and qualifies students for competitive dietetic internships.
Upon completion of a postgraduate internship, students selecting this
concentration may take the examination to become Registered Dietitians.
Students choosing this concentration 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 Natural Sciences and Technology Required |
| 3 |
CHEM 232—Elementary Organic Chemistry I |
| 2 |
CHEM 233—Elementary Organic Chemistry Laboratory I |
| 4 |
MCB 103—Introduction to Human Physiology AND 104--Intro
to Human Physiology Lab |
| 3 |
MCB 450--Introductory Biochemistry |
| Hours |
Social and Behavioral Sciences |
| 3-4 |
PSYC 100—Introduction to Psych |
| 3 |
ECON 102—Microeconomic Principles or ECON 103—Macroeconomic
Principles or ACE 100--Agr Cons and Resource Econ |
| 3-4 |
HDFS 105—Intro to Human Development or HDFS 205—Infancy
and Early Development |
| Hours |
FSHN Prescribed |
| 3 |
ACE 161—Microcomputer
Applications |
| 3 |
BADM 310—Mgmt
and Organizational Beh |
| 3 |
BADM 311—Individual
Behavior in Orgs, or |
| |
BADM 313—Human
Resource Management, or PSYC 245—Industrial Org Psych |
| 3 |
FSHN 101—Intro
to Food Science & Nutrition |
| 3 |
FSHN 131—Introductory
Food Laboratory |
| 3 |
FSHN 220—Principles
of Nutrition |
| 3 |
FSHN 322--Nutrition
and the Life Cycle or 428-Community Nutrition |
| 3 |
FSHN 329—Communications
in Nutrition |
| 3 |
FSHN 332—Science
of Food Systems |
| 4 |
FSHN 340—Food
Production and Service |
| 3 |
FSHN 345—Hospitality
Purchasing |
| 1 |
FSHN 349—Food
Service Sanitation |
| 1 |
FSHN 398--Undergraduate
Seminar |
| 3 |
FSHN 420—Nutritional
Aspects of Disease |
| 3 |
FSHN 426—Nutritional
Biochemistry I |
| 3 |
FSHN 427—Nutritional
Biochemistry II |
| 3 |
FSHN 429—Advanced
Clinical Nutrition |
| 4-10 |
One course
from: |
3 |
FSHN 302—Sensory Evaluation of Foods |
4 |
FSHN 442—HM Skills and Applications |
3 |
FSHN 471—Food &Industrial Microbiology |
3 |
FSHN 480—Basic Toxicology |
1-5 |
FSHN 499—Seminar |
4 |
BIOC 455—Biochemistry Laboratory |
3 |
KINES 352—Bioenergetics of Movement |
3 |
CHLH 210—Community Health Organizations |
3 |
CHLH 250—Health Care Systems |
3 |
CHLH 304—Foundations of Health Behavior |
Human Nutrition Concentration
This concentration 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 concentration may be chosen. The concentration
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 Natural Science and Technology Required |
| 3 |
CHEM 232—Elementary Organic Chemistry I |
| 2 |
CHEM 233—Elementary Organic Chemistry Laboratory I |
| 4 |
MCB 103—Introduction to Human Physiology and 104--Intro
to Human Physiology Lab |
| 3-8 |
MCB 450—Introductory Biochemistry or MCB 452—Biochemistry
I |
| Hours |
Human
Nutrition Required |
| 3 |
ACE
161--Microcomputer Applications |
| 3 |
FSHN
101—Intro Food Science & Nutrition |
| 3 |
FSHN
220—Principles of Nutrition |
| 3 |
FSHN
420—Nutritional Aspects of Disease |
| 3 |
FSHN
426—Nutritional Biochemistry I |
| 3 |
FSHN
427—Nutritional Biochemistry II |
| 6-9 |
FSHN
electives must include two 300- or 400-level FSHN courses excluding
FSHN 499 or other required FSHN courses. |
| Hours |
Basic/Applied Science Electives |
| 9-15 |
Selected in consultation with adviser |
Hospitality Management Concentration
The Hospitality Management concentration prescribes courses that meet
the professional needs of the hospitality industry and career goals
of students entering the major. The concentration 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 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 concentration is unique compared to other hospitality
management programs offered at other institutions because it is science-based.
The total number of hours required for graduation is 126.
| Hours |
Social and Behavioral Sciences |
| 11-12 |
Select from: |
4 |
PSYC 100—Intro to Psych or PSYC 103—Intro
to Experimental Psych |
3-4 |
ACE 100—Agr Cons and Resource Econ or ECON
102—Microeconomic Principles |
4 |
SOC 100—Introduction to Sociology |
| Hours |
Hospitality
Management Concentration Required |
| 3 |
ACCY 200--Fundamentals of Accounting |
| 3 |
ACE 161—Microcomputer Applications |
| 2 |
ANSC 109—Meat Pricing and Preparation |
| 3 |
BADM 300—The Legal Environment of Bus or BADM 301—Summary
of Business Law |
| 3 |
BADM 310—Mgmt and Organizational Beh |
| 3 |
BADM 311—Individual Behavior in Orgs, or |
| |
BADM 313—Human Resources Management, or PSYC 245—Industrial
Org Psych |
| 3 |
BADM 320—Principles of Marketing |
| 4 |
HRE 387—Training Programs in Business and Industry |
| Hours |
FSHN Prescribed |
| 3 |
FSHN 101—Intro
Food Science & Nutrition |
| 3 |
FSHN 120—Contemporary
Nutrition |
| 3 |
FSHN 131—Introductory
Food Laboratory |
| 3 |
FSHN 140—Introduction
to Hospitality |
| 2 |
FSHN 145—Intro
Hospitality Management |
| 3 |
FSHN 332—Science
of Food Systems |
| 4 |
FSHN 340—Food
Production and Service |
| 3 |
FSHN 345—Hospitality
Purchasing |
| 1 |
FSHN 349—Food
Service Sanitation |
| 4 |
FSHN 393--Off
Campus Internship or 394--On Campus Internship |
| 3 |
FSHN 442—HM
Skills and Applications |
| 4 |
FSHN 443—Management
of Fine Dining |
Minor in Food Science
The minor in Food Science is designed to broaden the student's knowledge
of science and in particular food chemistry, food microbiology, and
food engineering. The Food Science minor is also suitable for students
who intend to pursue careers in engineering, microbiology, chemistry,
scientific journalism, hospitality management, or science secondary
education.
| Hours |
Courses
required for minor in food science |
| 3 |
FSHN 101--Intro Food Science & Nutrition |
| 3 |
FSHN 131--Introductory Food Laboratory |
| 3 |
FSHN 414--Food Chemistry |
| 3 |
FSHN 461--Food Processing I OR 465--Principles of Food
Technology |
| 3 |
FSHN 471--Food & Industrial Microbiology |
| Hours |
Choose
one of the following courses |
| 2-4 |
FSHN 260—Raw Materials for Processing, FSHN 302--Sensory
Evaluation of Foods, 415--Food Biochem & Biotechnology,
FSHN 460--Food Processing Engineering, FSHN 461--Food Processing
I, FSHN 462--Food Processing II, FSHN 466--Food Product Development,
FSHN 472--Sanitation in Food Processing, ABE 483--Eng Properties
of Food Mat, ABE 485--Food and Process Eng Design |
| 17-19 |
Total Hours Required |
Minor in Nutrition
The minor in Nutrition is designed to broaden the student's knowledge
of the biological sciences, with a particular emphasis on the science
of nutrition. The field of nutrition is interdisciplinary. A minor
in nutrition would benefit those students who intend to pursue careers
in the food industry of kinesiology, or those planning to enter the
medical, dental, or veterinary professions.
| Hours |
Required
Courses for Minor in Nutrition |
| 3 |
FSHN 220—Principles of Nutrition |
| 3 |
FSHN 420—Nutritional Aspects of Disease |
| 3 |
FSHN 426—Nutritional Biochemistry I |
| 3 |
FSHN 427—Nutritional Biochemistry II |
| Hours |
Two Courses
Selected From: |
| 6 |
FSHN 322—Nutrition
and the Life Cycle, FSHN 332--Science of Food Systems, FSHN
421--Pediatric Clinical Nutrition, FSHN 428--Community Nutrition,
FSHN 429--Advanced Clinical Nutrition, ANSC 325--Principles
of Animal Nutrition, ANSC 420--Ruminant Nutrition |
| 18 |
Total Hours
Required |
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