Nutrition and Food Science, Food Industry Concentration, B.S.

Human Sciences
615-898-2091
Janet Colson, program director
Janet.Colson@mtsu.edu

The major in Nutrition and Food Science with a concentration in Food Industry is designed to provide students with a background in all areas of foods, from production to consumption. The courses will provide a background in the scientific and artistic aspects of culinology, food safety, and food systems management.

Academic Map

Following is a printable, suggested four-year schedule of courses:

Nutrition and Food Science, Food Industry Concentration, B.S., Academic Map

Degree Requirements

General Education	41 hours
Major Requirements	53 hours
Auxiliary Course	4 hours*
Optional Minor	15-18 hours
Electives (if minor chosen)	4-11
TOTAL	120 hours

*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.

General Education (41 hours)

General Education requirements include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

The following course required by the program meets General Education requirements:

CHEM 1010 /CHEM 1011 or CHEM 1110 /CHEM 1111 (Nat Sci)

Major Requirements (53 hours)

Nutrition and Food Science (15 hours)

CDFS 3320 - Family Relations 3 credit hours
NFS 2220 - Nutrition for the Health Sciences 3 credit hours
NFS 3100 - Cultural Food Studies 3 credit hours
NFS 3200 - Food Science 3 credit hours
NFS 3201 - Food Science Lab 0 credit hours
NFS 3260 - Community Nutrition 3 credit hours

Food Industry Concentration (23 hours)

AGRI 4830 - Food Quality Control 3 credit hours
HSC 1010 - Career Orientation 1 credit hour
HSC 4000 - Senior Seminar 1 credit hour
NFS 4100 - Food Service Management for Culinary Arts 3 credit hours
NFS 4240 - Experimental Food Study 3 credit hours
NFS 4241 - Experimental Food Study Lab 0 credit hours
NFS 4260 - Food Safety Issues from Production to Consumption 3 credit hours
NFS 4555 - Food Laws and Regulations 3 credit hours
NFS 4570 - Fundamentals of Culinary Arts 3 credit hours
NFS 4810 - The Food Industry 3 credit hours

Major Electives (15 hours)

Choose 15 credit hours from the following:

ACTG 3000 - Survey of Accounting for General Business 3 credit hours
AGRI 3810 - Milk Processing and Marketing 3 credit hours
AGRI 4200 - Fruit and Vegetable Marketing 3 credit hours
AGRI 4820 - Principles of Food Processing 3 credit hours
BCED 3510 - Business Communication 3 credit hours
ENTR 2900 - Entrepreneurship 3 credit hours
FERM 1000 - Introduction to Fermentation Science 3 credit hours
FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods 3 credit hours
HSC 4102 - Internship: Nutrition and Food Science 3 or 6 credit hours
MGMT 3610 - Principles of Management 3 credit hours
MKT 3820 - Principles of Marketing 3 credit hours
NFS 4090 - Field Experience in Foods and Nutrition 3 credit hours

Auxiliary Course (4 hours)

CHEM 1010 - Introductory General Chemistry I 4 credit hours AND
CHEM 1011 - Intro to General Chemistry I Lab 0 credit hours
OR
CHEM 1110 - General Chemistry I 4 credit hours AND
CHEM 1111 - General Chemistry I Lab 0 credit hours (may be counted in General Education)

Optional Minor (15-18 hours)

Electives (4-11 hours)

Hours will change if minor selected

Curriculum: Nutrition and Food Science, Food Industry

Curricular listings include General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.

Freshman Fall

ENGL 1010 - Expository Writing 3 credit hours (Comm)
HSC 1010 - Career Orientation 1 credit hour
Social/Behavioral Sciences 3 credit hours (SOC 1010 recommended)
Humanities and/or Fine Arts 3 credit hours
CHEM 1010 - Introductory General Chemistry I 4 credit hours AND
CHEM 1011 - Intro to General Chemistry I Lab 0 credit hours (Nat Sci)
OR
CHEM 1110 - General Chemistry I 4 credit hours AND
CHEM 1111 - General Chemistry I Lab 0 credit hours (Nat Sci)

Subtotal: 14 Hours

Freshman Spring

ENGL 1020 - Research and Argumentative Writing 3 credit hours (Comm)
NFS 2220 - Nutrition for the Health Sciences 3 credit hours
Natural Science 4 credit hours (BIOL 1031/1031 or PSCI 1030/1031 recommended)
Humanities and/or Fine Arts 3 credit hours
Social/Behavioral Sciences 3 credit hours