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

True Blue Core (TBC)	41 hours
Major Requirements	53 hours*
Auxiliary Course	4 hours*
Optional Minor	15-18
Electives (if minor chosen)	4-17 hours
TOTAL	120 hours

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

True Blue Core (41 hours)

True Blue Core (TBC) requirements (shown in curricular listings below) include courses in the Foundational Skills areas of Written Communication (WC), Information Literacy (Info Lit), Non-Written Communication (NWC), and Quantitative Literacy (Quant Lit). Knowledge Domains include Human Society and Social Relationships (HSSR), Scientific Literacy (Sci Lit), Creativity and Cultural Expression (CCE), and History and Civic Learning (HCL), which include Discovery and Explorations categories. Students must choose at least one course from each Discovery category.

The following courses required by the major meet True Blue Core requirements:

CHEM 1010 /CHEM 1011 or CHEM 1110 /CHEM 1111 (Sci Lit)
NFS 2100 (CCE)
NFS 2220 (HSSR)

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 (may be counted in the True Blue Core)
NFS 2100 - Cultural Food Studies 3 credit hours (may be counted in the True Blue Core)
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 the True Blue Core)

Optional Minor (15-18 hours)

Electives (4-17 hours)

Curriculum: Nutrition and Food Science, Food Industry

Freshman Fall

HSC 1010 - Career Orientation 1 credit hour
Written Communication 3 credit hours
Human Society and Social Relationships 3 credit hours (SOC 1010 recommended)
Creativity and Cultural Expression 3 credit hours
CHEM 1010 - Introductory General Chemistry I 4 credit hours AND
CHEM 1011 - Intro to General Chemistry I Lab 0 credit hours (Sci Lit)
OR
CHEM 1110 - General Chemistry I 4 credit hours AND
CHEM 1111 - General Chemistry I Lab 0 credit hours (Sci Lit)

Subtotal: 14 Hours

Freshman Spring

NFS 2100 - Cultural Food Studies 3 credit hours (CCE)
NFS 2220 - Nutrition for the Health Sciences 3 credit hours (HSSR)
Information Literacy 3 credit hours
Scientific Literacy 4 credit hours (BIOL 1031/1031 or PSCI 1030/1031 recommended)
Creativity and Cultural Expression 3 credit hours
Human Society and Social Relationships/Elective 3 credit hours

Subtotal: 16 Hours

Sophomore Fall

Non-written Communication 3 credit hours
History and Civic Learning 3 credit hours
Quantitative Literacy (MATH 1010 recommended) 3 credit hours
Minor/elective 3 credit hours
NFS 3200 - Food Science 3 credit hours AND
NFS 3201 - Food Science Lab 0 credit hours

Subtotal: 15 Hours

Sophomore Spring

NFS 3260 - Community Nutrition 3 credit hours
Creativity and Cultural Expression Literature 3 credit hours
History and Civic Learning 3 credit hours
Minor/elective 3 credit hours
Major elective 3 credit hours

Subtotal: 15 Hours

Junior Fall

CDFS 3320 - Family Relations 3 credit hours
NFS 4100 - Food Service Management for Culinary Arts 3 credit hours
NFS 4260 - Food Safety Issues from Production to Consumption 3 credit hours
Major elective 3 credit hours
Optional minor/elective 3 credit hours
NFS 4570 - Fundamentals of Culinary Arts 3 credit hours

Subtotal: 15 hours

Junior Spring

NFS 4555 - Food Laws and Regulations 3 credit hours
Major elective 3 credit hours
Creativity and Cultural Expression/Elective 3 credit hours
NFS 4240 - Experimental Food Study 3 credit hours AND
NFS 4241 - Experimental Food Study Lab 0 credit hours
NFS 4570 - Fundamentals of Culinary Arts 3 credit hours

Subtotal: 15 Hours

Senior Fall

AGRI 4830 - Food Quality Control 3 credit hours
HSC 4000 - Senior Seminar 1 credit hour
NFS 4810 - The Food Industry 3 credit hours
Major elective 3 credit hours
Optional minor/elective 3 credit hours
Elective 2 credit hours

Subtotal: 15 Hours

Senior Spring

Optional minor/electives 9 credit hours
Major elective 3 credit hours
Elective 3 credit hours