Food & Environmental Nutrition, BST

Bachelor of Science in Food and Environmental Nutrition (H40112BST)

More on the Food and Environmental Nutrition major

Program Description

Students obtaining a Bachelor of Science degree in Food and Environmental Nutrition will qualify for the food industry in food marketing, entrepreneurship, and food product design. This major creates professionals to provide the expertise to meet the challenges of the food industry. Employment is generally with food manufacturers and related businesses with an emphasis on marketing and the consumer. Students must meet the requirements to be admitted to the College of Health and Human Sciences. the School of Exercise and Nutrition Sciences, and the Food and Environmental Nutrition program.

Academic Advising

Once the student meets the first year requirements with a 3.0 GPA and a C or better, then the student will be assigned a faculty adviser.

Food and Environmental Nutrition Association (FENA)

The University of Akron Food and Environmental Nutrition Association is open to all interested undergraduate and graduate students at the University. The purpose of this organization is to introduce students to career opportunities in the food industry through plant tours, professional panels, and lively discussion about new technologies in the food industry. Contact the faculty advisor (330-972-8842), watch the FENA bulletin board for meeting notices, and/or talk to one of the student officers for more information. New officers are elected yearly, and names are posted on the FENA bulletin board.


  • 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 FEN, the student must have a minimum GPA of 3.0 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 FEN program.


Scholarships are available from various sources (including the School of Exercise and Nutrition Sciences and The Institute of Food Technologists) throughout the school year. Information regarding scholarships is posted on the Nutrition Center bulletin board in Schrank Hall South. Deadlines for applications will vary; it is the student's responsibility to:

  1. request application forms,
  2. request letters of recommendation from the faculty if required, forms are generally available at the front desk, and
  3. 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.

Career Center

Seniors should register with the Career Center ( , 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 (DPR) 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. 



General Education Requirements *16
Core Courses43
Other Required Courses61
Total Hours120

General Education Courses

Students pursuing a bachelor’s degree must complete three tiers of General Education coursework. Tiers I and II provide students with foundational skills and breadth of disciplinary knowledge. Tier III courses require students to integrate knowledge, understand diverse perspectives, and think critically about complex issues. Courses tagged for Tier III may also fulfill major or Disciplinary Area requirements.
Tier I: Academic Foundations12
Quantitative Reasoning: 3 credit hours
Speaking: 3 credit hours
Writing: 6 credit hours
Tier II: Disciplinary Areas22
Arts/Humanities: 9 credit hours
Natural Sciences: 7 credit hours
Social Sciences: 6 credit hours
Tier III: Tagged Courses
Select one class from each of the following subcategories:
Complex Systems
Critical Thinking
Domestic Diversity
Global Diversity
Review the General Education Requirements page for detailed course listings.
Total Hours34

Core Courses

7760:120Career Decisions in Nutrition1
7760:133Nutrition Fundamentals3
7760:228Introduction to Medical Nutrition Therapy3
7760:250Food Science Lecture3
7760:251Food Science Lab1
7760:310Food Systems Management I4
7760:314Food Systems I Field Experience2
7760:321Experimental Foods3
7760:400Nutrition Communication & Education Skills4
7760:403Advanced Food Preparation3
7760:412Introduction to Regulatory Affairs3
7760:426Human Nutrition3
7760:447Senior Seminar1
7760:470Food Industry: Analysis & Field Study3
7760:474Cultural Dimensions of Food3
7760:476Developments in Food Science3
Total Hours43

Other Required Courses 

3100:130Principles of Microbiology3
3100:200Human Anatomy & Physiology I3
3100:201Human Anatomy & Physiology Laboratory I1
3100:202Human Anatomy & Physiology II3
3100:203Human Anatomy & Physiology Laboratory II1
3150:110Introduction to General, Organic & Biochemistry I (Lecture)3
3150:111Introduction to General, Organic & Biochemistry I (Laboratory)1
3150:112Introduction to General, Organic & Biochemistry II (Lecture)3
3150:113Introduction to General, Organic & Biochemistry II (Laboratory)1
3250:200Principles of Microeconomics3
3300:111English Composition I3
3300:112English Composition II3
3470:260Basic Statistics3
or 3470:250 Statistics for Everyday Life
3600:120Introduction to Ethics3
3750:100Introduction to Psychology3
3850:100Introduction to Sociology (Arts Requirement)3
6200:201Accounting Principles I3
6300:201Introduction to Entrepreneurship3
6500:301Management: Principles & Concepts3
6600:205Marketing Principles3
6600:355Consumer Behavior3
6600:440Brand Management3
7600:105Introduction to Public Speaking3
or 7600:106 Effective Oral Communication
Total Hours61

Recommended Sequence

Plan of Study Grid
1st Year
Fall SemesterHours
3150:110 Introduction to General, Organic & Biochemistry I (Lecture) 1 3
3150:111 Introduction to General, Organic & Biochemistry I (Laboratory) 1 1
3300:111 English Composition I 1 3
Basic Statistics 1
or Statistics for Everyday Life
3850:100 Introduction to Sociology 1 3
7760:120 Career Decisions in Nutrition 1 1
Spring Semester
3100:130 Principles of Microbiology 1 3
3150:112 Introduction to General, Organic & Biochemistry II (Lecture) 1 3
3150:113 Introduction to General, Organic & Biochemistry II (Laboratory) 1 1
3300:112 English Composition II 1 3
Introduction to Public Speaking 1
or Effective Oral Communication
7760:133 Nutrition Fundamentals 1 3
2nd Year
Fall Semester
3100:200 Human Anatomy & Physiology I 3
3100:201 Human Anatomy & Physiology Laboratory I 1
3750:100 Introduction to Psychology 3
7760:228 Introduction to Medical Nutrition Therapy 3
7760:250 Food Science Lecture 3
7760:251 Food Science Lab 1
Spring Semester
3100:202 Human Anatomy & Physiology II 3
3100:203 Human Anatomy & Physiology Laboratory II 1
3600:120 Introduction to Ethics 3
6200:201 Accounting Principles I 2 3
6300:201 Introduction to Entrepreneurship 3
Arts Requirement 3
3rd Year
Fall Semester
7760:310 Food Systems Management I 4
7760:314 Food Systems I Field Experience 2
7760:400 Nutrition Communication & Education Skills 4
7760:426 Human Nutrition 3
Global Diversity Requirement 3
Spring Semester
3250:200 Principles of Microeconomics 3
6500:301 Management: Principles & Concepts 3
6600:205 Marketing Principles 3
7760:321 Experimental Foods 3
7760:470 Food Industry: Analysis & Field Study 3
4th Year
Fall Semester
6600:355 Consumer Behavior 3
7760:412 Introduction to Regulatory Affairs 3
7760:474 Cultural Dimensions of Food 3
7760:476 Developments in Food Science 3
7760:403 Advanced Food Preparation 3
Spring Semester
7760:447 Senior Seminar 1
6600:440 Brand Management 3
Complex Issues Requirement 3
Art or Humanities Requirement 3
Elective 4 3
 Total Hours119-120

Alert: By the end of your first 48 credit hours attempted, you should have completed your General Education English, Math, and Oral Communication (Speech) requirements.