Food and Nutrition Sciences, BS
Bachelor of Science in Food and Nutrition Sciences (H40112BST)
More on the Food and Nutrition Sciences major
Program Description
Students obtaining a Bachelor of Science degree in Food and Nutrition Sciences will be prepared for careers in the food industry, specializing in areas such as food marketing, quality control, regulatory affairs, entrepreneurship, and product development. This major equips graduates with the knowledge and skills needed to address the challenges in the food sector. Graduates typically find employment with food manufacturers and related businesses. This degree will also provide students interested in pursuing a career as a registered dietitian with the necessary prerequisites for our Dietetics GP MPH program. To enroll, students must meet the College of Health and Human Sciences, the School of Exercise and Nutrition Sciences, and the Food and Nutrition Sciences admission requirements.
Requirements for Admission
Students need to meet the first year requirements with a 3.0 GPA and a C or better for all courses.
Important:
- If courses are taken out of the recommended sequence, graduation may be delayed.
- If General Organic Biochemistry classes were completed more than 5 years ago, please contact the School of Exercise and Nutrition Sciences for additional evaluation.
- To progress in FANS, the student must have a minimum GPA of 2.75 and have a C (2.00) or better in all of the prerequisite courses, which includes all of the courses listed in the first year on the curriculum guide.
- Once dropped, students will not be permitted to re-enter the FANS program.
Scholarships
Scholarships are available from various sources (including the School of Exercise and Nutrition Sciences and The Institute of Food Technologists) throughout the school year. Deadlines for applications will vary; it is the student's responsibility to:
- request application forms,
- request letters of recommendation from the faculty if required, forms are generally available at the front desk, and
- mail all materials to be received before the posted deadline dates.
Employment Opportunities
The objective of the major is to provide a degree where graduates qualify for the food industry including food marketing, entrepreneurship, food product design and development, food regulation, food promotion, brand development, community agriculture, and quality assurance/quality control. Additionally, the program prepares students to apply to our Dietetics GP MPH program with all prerequisites met.
Career Center
Seniors should register with the Career Center (www.uakron.edu/career), keeping their addresses updated after graduation (no fee). Job opportunities and employer literature are also available in the Nutrition Center.
The following information has official approval of The School of Exercise and Nutrition Sciences and The College of Health and Human Sciences, but is intended only as a supplemental guide. Official degree requirements are established at the time of transfer and admission to the degree-granting college. Students should refer to the Degree Progress Report (Stellic) which is definitive for graduation requirements. Completion of this degree within the identified time frame below is contingent upon many factors, including but not limited to: class availability, total number of required credits, work schedule, finances, family, course drops/withdrawals, successfully passing courses, prerequisites, among others. The transfer process is completed through an appointment with your academic advisor.
Requirements
Summary
| Code | Title | Hours |
|---|---|---|
| General Education Requirements * | 18 | |
| Core Courses | 42 | |
| Other Required Courses | 61 | |
| Total Hours | 121 | |
- *
Several courses required for the major also satisfy General Education requirements. The University minimum of 36 credits are required for General Education and credit for these courses will apply to multiple requirements.
Recommended General Education Courses
| Code | Title | Hours |
|---|---|---|
| Students pursuing a bachelor’s degree must complete the following General Education coursework. Diversity courses may also fulfill major or Breadth of Knowledge requirements. Integrated and Applied Learning courses may also fulfill requirements in the major. | ||
| Students are not required to enroll in the specific courses listed below. However, to facilitate successful degree completion, the academic department strongly encourages completion of the following recommendations. | ||
| Academic Foundations | 12 | |
Mathematics, Statistics and Logic: 3 credit hours | ||
| Basic Statistics | ||
Speaking: 3 credit hours | ||
| Introduction to Public Speaking | ||
or COMM 106 | Effective Oral Communication | |
Writing: 6 credit hours | ||
| English Composition I | ||
| Technical Report Writing | ||
| Breadth of Knowledge | 22 | |
Arts/Humanities: 9 credit hours | ||
| Introduction to Ethics | ||
Natural Sciences: 7 credit hours | ||
| Nutrition Fundamentals | ||
| Principles of Microbiology | ||
| Applied Human Anatomy & Physiology I | ||
| Applied Human Anatomy & Physiology Lab I | ||
| Applied Human Anatomy & Physiology II | ||
| Applied Human Anatomy & Physiology Lab II | ||
| Introduction to General, Organic & Biochemistry (Lecture) | ||
Social Sciences: 6 credit hours | ||
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| Principles of Microeconomics | ||
| Diversity | ||
Domestic Diversity | ||
| Introduction to Sociology | ||
Global Diversity | ||
| Integrated and Applied Learning | 2 | |
Select one class from one of the following subcategories: | ||
Complex Issues Facing Society | ||
Capstone | ||
Review the General Education Requirements page for detailed course listings. | ||
| Total Hours | 36 | |
Preadmission Courses
| Code | Title | Hours |
|---|---|---|
| SOCIO 100 | Introduction to Sociology | 3 |
| COMM 105 | Introduction to Public Speaking | 3 |
| or COMM 106 | Effective Oral Communication | |
| ENGL 111 | English Composition I | 3 |
| NUTR 133 | Nutrition Fundamentals | 3 |
| CHEM 114 | Introduction to General, Organic & Biochemistry (Lecture) | 4 |
| CHEM 115 | Introduction to General, Organic & Biochemistry (Laboratory) | 1 |
| NUTR 120 | Career Decisions in Nutrition | 1 |
| BIOL 130 | Principles of Microbiology | 3 |
| ENGL 222 | Technical Report Writing | 3 |
| STAT 260 | Basic Statistics | 3-4 |
| or STAT 250 | Statistics for Everyday Life | |
| Total Hours | 27-28 | |
Core Courses
| Code | Title | Hours |
|---|---|---|
| NUTR 120 | Career Decisions in Nutrition | 1 |
| NUTR 133 | Nutrition Fundamentals | 3 |
| NUTR 200 | Sustainability, Foods and Environments | 3 |
| NUTR 228 | Introduction to Medical Nutrition Therapy | 3 |
| NUTR 250 | Food Science Lecture | 3 |
| NUTR 251 | Food Science Lab | 1 |
| NUTR 310 | Food Systems Management I | 4 |
| NUTR 314 | Food Systems I Field Experience | 2 |
| NUTR 321 | Experimental Foods | 3 |
| NUTR 340 | Meal Management | 3 |
| NUTR 400 | Nutrition Education Skills with the General Public | 3 |
| NUTR 412 | Introduction to Regulatory Affairs | 3 |
| NUTR 415 | Advanced Regulatory Affairs | 3 |
| NUTR 447 | Senior Seminar | 1 |
| NUTR 470 | Food Industry: Analysis & Field Study | 3 |
| NUTR 474 | Cultural Dimensions of Food | 3 |
| NUTR 476 | Developments in Food Science | 3 |
| Choose three of the following: | 3 | |
| NUTR 414 | Enology: The Art and Science of Wine | |
| NUTR 252 | ||
| NUTR 253 | ||
| NUTR 416 | The Science of Brewing and Fermentation | |
| NUTR 417 | Applied Flavor Science | |
| Total Hours | 48 | |
Other Required Courses
| Code | Title | Hours |
|---|---|---|
| ENGL 111 | English Composition I | 3 |
| CHEM 114 | Introduction to General, Organic & Biochemistry (Lecture) | 4 |
| CHEM 115 | Introduction to General, Organic & Biochemistry (Laboratory) | 1 |
| BIOL 130 | Principles of Microbiology | 3 |
| ANAT 206 | Applied Human Anatomy & Physiology I | 3 |
| ANAT 210 | Applied Human Anatomy & Physiology Lab I | 1 |
| ANAT 207 | Applied Human Anatomy & Physiology II | 3 |
| ANAT 211 | Applied Human Anatomy & Physiology Lab II | 1 |
| ECON 200 | Principles of Microeconomics | 3 |
| ENGL 222 | Technical Report Writing | 3 |
| STAT 260 | Basic Statistics | 3-4 |
| or STAT 250 | Statistics for Everyday Life | |
| PHIL 120 | Introduction to Ethics | 3 |
| PSYC 100 | Introduction to Psychology | 3 |
| SOCIO 100 | Introduction to Sociology | 3 |
| ENTRE 201 | Introduction to Entrepreneurship | 3 |
| MGMT 201 | Management: Principles & Concepts | 3 |
| MKTG 205 | Marketing Principles | 3 |
| MKTG 355 | Consumer Behavior | 3 |
| MKTG 440 | Brand Management | 3 |
| FPL 200 | Foundations of Personal Finance | 3 |
| COMM 105 | Introduction to Public Speaking | 3 |
| or COMM 106 | Effective Oral Communication | |
| Total Hours | 58-59 | |
Recommended Sequence
| 1st Year | ||
|---|---|---|
| Fall Semester | Hours | |
| CHEM 114 | Introduction to General, Organic & Biochemistry (Lecture) 1 | 4 |
| CHEM 115 | Introduction to General, Organic & Biochemistry (Laboratory) 1 | 1 |
| ENGL 111 | English Composition I 1 | 3 |
| STAT 260 or STAT 250 | Basic Statistics 1 or Statistics for Everyday Life | 3-4 |
| SOCIO 100 | Introduction to Sociology 1 | 3 |
| NUTR 120 | Career Decisions in Nutrition 1 | 1 |
| Hours | 15-16 | |
| Spring Semester | ||
| BIOL 130 | Principles of Microbiology 1 | 3 |
| FPL 200 | Foundations of Personal Finance | 3 |
| ENGL 222 | Technical Report Writing 1 | 3 |
| COMM 105 or COMM 106 | Introduction to Public Speaking 1 or Effective Oral Communication | 3 |
| NUTR 133 | Nutrition Fundamentals 1 | 3 |
| Hours | 15 | |
| 2nd Year | ||
| Fall Semester | ||
| ANAT 206 | Applied Human Anatomy & Physiology I | 3 |
| ANAT 210 | Applied Human Anatomy & Physiology Lab I | 1 |
| PSYC 100 | Introduction to Psychology | 3 |
| NUTR 250 | Food Science Lecture | 3 |
| NUTR 251 | Food Science Lab | 1 |
| Arts/Humanities Requirement | 3 | |
| Hours | 14 | |
| Spring Semester | ||
| ANAT 207 | Applied Human Anatomy & Physiology II | 3 |
| ANAT 211 | Applied Human Anatomy & Physiology Lab II | 1 |
| PHIL 120 | Introduction to Ethics | 3 |
| ENTRE 201 | Introduction to Entrepreneurship | 3 |
| NUTR 200 | Sustainability, Foods and Environments | 3 |
| Arts Requirement | 3 | |
| Hours | 16 | |
| 3rd Year | ||
| Fall Semester | ||
| NUTR 228 | Introduction to Medical Nutrition Therapy | 3 |
| NUTR 310 | Food Systems Management I | 4 |
| NUTR 314 | Food Systems I Field Experience | 2 |
| NUTR 400 | Nutrition Education Skills with the General Public | 3 |
| ECON 200 | Principles of Microeconomics | 3 |
| Hours | 15 | |
| Spring Semester | ||
| MGMT 201 | Management: Principles & Concepts | 3 |
| MKTG 205 | Marketing Principles | 3 |
| NUTR 321 | Experimental Foods | 3 |
| NUTR 340 | Meal Management | 3 |
| NUTR 470 | Food Industry: Analysis & Field Study | 3 |
| Hours | 15 | |
| 4th Year | ||
| Fall Semester | ||
| MKTG 355 | Consumer Behavior | 3 |
| NUTR 412 | Introduction to Regulatory Affairs | 3 |
| NUTR 474 | Cultural Dimensions of Food | 3 |
| NUTR 476 | Developments in Food Science | 3 |
| Elective 3 | 3 | |
| Hours | 15 | |
| Spring Semester | ||
| NUTR 415 | Advanced Regulatory Affairs | 3 |
| NUTR 447 | Senior Seminar | 1 |
| MKTG 440 | Brand Management | 3 |
| NUTR 414 | Enology: The Art and Science of Wine (Choose three course among those 5 courses) or or or The Science of Brewing and Fermentation or | 3 |
| Complex Issues Requirement | 3 | |
| Elective 3 | 3 | |
| Hours | 16 | |
| Total Hours | 121-122 | |
- 1
Preadmission courses: A grade of C or higher is required. A minimum combined 2.75 GPA is required.
- 2
A $35.00 fee for Liability Insurance is collected as part of course fees and provides you with required malpractice coverage.
- 3
A student in the FEN program will complete 6 credit hours of electives. Recommended Electives: