2008-09 Undergraduate Catalog
Majors
The food science and human nutrition major offers three specializations: dietetics, food science, and nutritional sciences. Each specialization equips students for a challenging and interesting career and has its own set of course requirements.
Specialization: Dietetics
Specialization: Food Science
Specialization: Nutritional Sciences
Dietetics is a challenging profession that applies the science of food and nutrition to the health and well-being of individuals and groups in a variety of settings.
The Didactic Program in Dietetics (DPD) is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association. Successful program completion enables students to compete for placement in dietetic internships, a required step in becoming a Registered Dietitian (RD). Students may also pursue graduate study.
Registered dietitians are employed in health care facilities, government and public health agencies, food companies, schools and universities, private practice, and a variety of other settings. Opportunities are also increasing for RDs in wellness and fitness programs and in sales and marketing for business and industry. Students interested in dietetic internships should obtain volunteer or work experience with an RD, and participate in leadership opportunities with the FSHN Club or other clubs on campus.
To graduate with this major, students must complete all university, college and major requirements.
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
Note: Take electives to complete the 120 hours necessary for graduation.
Professional food scientists are involved in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety, and nutrition.
The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.
The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida's food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
** Take either CHM 2210, CHM 2211/2211L or MAC 2312, CHM 2200/2200L.
Note: Take electives to complete the 120 credit hours necessary for graduation.
Nutrition is an integrative science that encompasses all aspects of the consumption and utilization of food and its constituents and how these affect health and disease of individuals and populations. Nutrition science draws heavily on related science areas such as biochemistry and physiology.
The nutritional sciences curriculum develops a strong, broad background in the biological sciences, and provides an excellent foundation for graduate study/research in nutrition, health and many other life sciences. Its requirements also closely match the prerequisites for most professional schools. As a result, graduates from this curriculum have entered medical, dental, pharmacy, osteopathic, podiatry, optometry, chiropractic, physician assistant, veterinary and other professional programs. Other career opportunities include pharmaceutical sales, extension nutrition education, nutrition policy development, and employment with government agencies.
Nutritional sciences is one of the majors available to students accepted into the Junior Honors Medical Program or the Honors Combined BS/DMD Program.
The nutritional sciences curriculum is designed for preprofessional students who plan to enter medical, dental, pharmacy, optometry or other health-related professional schools or graduate school. Nutritional sciences is one of the majors available to students accepted into the Junior Honors Medical Program or the Honors Combined BS/DMD Program.
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
** See department adviser for list of approved science courses and labs.
Note: Take electives to complete the 120 hours necessary for graduation.
| Food Science and Human Nutrition |
| College: Agricultural and Life Sciences |
| Degree: Bachelor of Science |
| Specializations: Dietetics, Food Science, Nutritional Sciences |
| Hours for Degree: 120 |
| Minor: Yes |
| Combined-Degree Program: No |
| Website: fshn.ifas.ufl.edu |
The food science and human nutrition major offers three specializations: dietetics, food science, and nutritional sciences. Each specialization equips students for a challenging and interesting career and has its own set of course requirements.
Specialization: Dietetics
Specialization: Food Science
Specialization: Nutritional Sciences
Dietetics is a challenging profession that applies the science of food and nutrition to the health and well-being of individuals and groups in a variety of settings.
The Didactic Program in Dietetics (DPD) is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association. Successful program completion enables students to compete for placement in dietetic internships, a required step in becoming a Registered Dietitian (RD). Students may also pursue graduate study.
Registered dietitians are employed in health care facilities, government and public health agencies, food companies, schools and universities, private practice, and a variety of other settings. Opportunities are also increasing for RDs in wellness and fitness programs and in sales and marketing for business and industry. Students interested in dietetic internships should obtain volunteer or work experience with an RD, and participate in leadership opportunities with the FSHN Club or other clubs on campus.
To graduate with this major, students must complete all university, college and major requirements.
Critical Tracking and Recommended Semester Plan
Semester 1:
- 2.0 UF GPA required for semesters 1-4
- 2.5 GPA on all critical-tracking coursework for semesters 1-4
- Complete CHM 2045/2045L
Semester 2:
- Complete CHM 2045/2045L and MAC 1147
Semester 3:
- Complete CHM 2046/2046L, BSC 2010/2010L
Semester 4:
- Complete BSC 2011/2011L
To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold.
Recommended semester plan
| Semester 1 | Credits |
| CHM 2045 and 2045L General Chemistry 1 (3) and Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Humanities (GE-H) | 3 |
| Elective | 2 |
| Total | 16 |
| Semester 2 | Credits |
| CHM 2046 and 2046L General Chemistry 2 (3) and Laboratory (1) (GE-P) | 4 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Economics - AEB 2014 or AEB 3103 (4) or ECO 2013 or ECO 2023 (GE-S) | 3-4 |
| Humanities (GE-H) | 3 |
| Total | 13-14 |
| Semester 3 | Credits |
| BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Laboratory (1) (GE-B) | 4 |
| PSY 2012 General Psychology | 3 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Electives | 5 |
| Total | 15 |
| Semester 4 | Credits |
| BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Laboratory (1) (GE-B) | 4 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| MCB 2000 and 2000L Microbiology (3) and Laboratory (1) (GE-B) | 4 |
| Total | 14 |
| Semester 5 | Credits |
| CHM 2210 Organic Chemistry 1 * | 3 |
| AEE 3414 Leadership Development | 3 |
| AEE 3030C Effective Oral Communication | 3 |
| FOS 3042 Introductory Food Science | 3 |
| HSC 3032 Foundations of Health Education | 3 |
| Total | 15 |
| Semester 6 | Credits |
| HUN 3403 Nutrition through the Life Cycle | 2 |
| DIE 3310 Community Nutrition | 2 |
| AEB 3133 Principles of Agribusiness Management | 3 |
| CHM 2211 and 2211L Organic Chemistry 2 (3) and Laboratory (2) | 5 |
| APK 2105C Applied Human Physiology with Laboratory | 4 |
| Total | 16 |
| Semester 7 | Credits |
| HUN 4445 Nutrition and Disease, Part 1 | 2 |
| DIE 4245C Medical Nutrition Therapy Applications, Part 1 | 2 |
| BCH 3025 Fundamentals of Biochemistry | 4 |
| DIE 4125 Food Systems Management | 3 |
| DIE 4125L Food Systems Management Laboratory | 2 |
| DIE 4505 Dietetics Seminar | 1 |
| Elective | 1 |
| Total | 15 |
| Semester 8 | Credits |
| HUN 4446 Nutrition and Disease, Part 2 | 2 |
| DIE 4246C Medical Nutrition Therapy Applications, Part 2 | 2 |
| HUN 4221 Nutrition and Metabolism | 3 |
| FOS 4311 Food Chemistry | 3 |
| FOS 4310L Experimental Foods Laboratory | 1 |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences | 3 |
| DIE 4436 Nutrition Counseling and Communication | 2 |
| Total | 16 |
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
Note: Take electives to complete the 120 hours necessary for graduation.
Professional food scientists are involved in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety, and nutrition.
The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.
The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida's food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.
Critical Tracking and Recommended Semester Plan
Semester 1:
- 2.0 UF GPA required for semesters 1-4
- 2.5 GPA on all critical-tracking coursework for semesters 1-4
- Complete CHM 2045/ 2045L
Semester 2:
- Complete CHM 2045/2045L and MAC 2311
Semester 3:
- Complete CHM 2046/2046L, BSC 2010/2010L
Semester 4:
- Complete BSC 2011/2011L
To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold.
Recommended semester plan
| Semester 1 | Credits |
| CHM 2045 and 2045L General Chemistry 1 (3) and Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Humanities (GE-H) | 3 |
| Elective | 1 |
| Total | 15 |
| Semester 2 | Credits |
| CHM 2046 and 2046L General Chemistry 2 (3) and Laboratory (1) (GE-P) | 4 |
| MAC 2311 Analytic Geometry and Calculus 1 (GE-M) | 4 |
| Humanities (GE-H) | 3 |
| Economics - AEB 2014 or AEB 3103 (4) or ECO 2013 or ECO 2023 (3) (GE-S) | 3-4 |
| Total | 14-15 |
| Semester 3 | Credits |
| BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Laboratory (1) (GE-B) | 4 |
| PHY 2004 and 2004L Applied Physics 1 (3) and Laboratory (1) (GE-P) | 4 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Elective | 1 |
| Total | 15 |
| Semester 4 | Credits |
| BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Laboratory (1) (GE-B) | 4 |
| CHM 2210 Organic Chemistry 1 */** | 3 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| AEB 3114L Introduction to Agricultural Computer Applications | 1 |
| Elective | 4 |
| Total | 15 |
| Semester 5 | Credits |
| CHM 2211 and 2211L Organic Chemistry 2 (3) and Laboratory (2) | 5 |
| FOS 4321C Food Analysis | 4 |
| AEE 3030C Effective Oral Communication | 3 |
| Elective | 3 |
| Total | 15 |
| Semester 6 | Credits |
| FOS 4311 and 4311L Food Chemistry (3) and Laboratory (1) | 4 |
| MCB 2000 and 2000L Microbiology (3) and Laboratory (1) | 4 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| FOS 4731 Government Regulations and the Food Industry | 2 |
| Elective | 3 |
| Total | 16 |
| Semester 7 | Credits |
| BCH 3025 Fundamentals of Biochemistry | 4 |
| AOM 4062 Principles of Food Engineering | 4 |
| FOS 4722C Quality Control in Food Systems | 3 |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences | 3 |
| Total | 14 |
| Semester 8 | Credits |
| FOS 4427C Principles of Food Processing | 4 |
| FOS 4222 and 4222L Food Microbiology (3) and Laboratory (2) | 5 |
| FOS 4435C Food Product Development | 3 |
| Elective | 4 |
| Total | 16 |
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
** Take either CHM 2210, CHM 2211/2211L or MAC 2312, CHM 2200/2200L.
Note: Take electives to complete the 120 credit hours necessary for graduation.
Nutrition is an integrative science that encompasses all aspects of the consumption and utilization of food and its constituents and how these affect health and disease of individuals and populations. Nutrition science draws heavily on related science areas such as biochemistry and physiology.
The nutritional sciences curriculum develops a strong, broad background in the biological sciences, and provides an excellent foundation for graduate study/research in nutrition, health and many other life sciences. Its requirements also closely match the prerequisites for most professional schools. As a result, graduates from this curriculum have entered medical, dental, pharmacy, osteopathic, podiatry, optometry, chiropractic, physician assistant, veterinary and other professional programs. Other career opportunities include pharmaceutical sales, extension nutrition education, nutrition policy development, and employment with government agencies.
Nutritional sciences is one of the majors available to students accepted into the Junior Honors Medical Program or the Honors Combined BS/DMD Program.
The nutritional sciences curriculum is designed for preprofessional students who plan to enter medical, dental, pharmacy, optometry or other health-related professional schools or graduate school. Nutritional sciences is one of the majors available to students accepted into the Junior Honors Medical Program or the Honors Combined BS/DMD Program.
Critical Tracking and Recommended Semester Plan
Semester 1:
- 2.0 UF GPA required for semesters 1-4
- 2.5 GPA for all critical-tracking coursework for semesters 1-4
- Complete CHM 2045/2045L
Semester 2:
- Complete CHM 2045/2045L and MAC 2311
Semester 3:
- Complete CHM 2046/2046L, BSC 2010/2010L
Semester 4:
- Complete BSC 2011/2011L
To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold.
Recommended semester plan
| Semester 1 | Credits |
| CHM 2045 and 2045L General Chemistry 1 (3) and Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Humanities (GE-H) | 3 |
| Elective | 1 |
| Total | 15 |
| Semester 2 | Credits |
| CHM 2046 and 2046L General Chemistry 2 (3) and Laboratory (1) (GE-P) | 4 |
| MAC 2311 Analytic Geometry and Calculus 1 (GE-M) | 4 |
| Humanities (GE-H) | 3 |
| Economics - AEB 2014 or AEB 3103 (4) or ECO 2013 or ECO 2023 (GE-S) | 3-4 |
| Total | 14-15 |
| Semester 3 | Credits |
| BSC 2010 and 2010L Integrated Principlesof Biology 1 (3) and Laboratory (1) (GE-B) | 4 |
| CHM 2210 Organic Chemistry 1 * | 3 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Total | 16 |
| Semester 4 | Credits |
| BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Laboratory (1) (GE-B) | 4 |
| CHM 2211 and 2211L Organic Chemistry 2 (3) and Laboratory (2) | 5 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| Elective | 3 |
| Total | 15 |
| Semester 5 | Credits |
| BCH 3025 Fundamentals of Biochemistry or BCH 4024 Introduction to Biochemistry and Molecular Biology | 4 |
| PHY 2053 and 2053L Physics 1 (4) and Laboratory (1) | 5 |
| AEE 3030C Effective Oral Communication | 3 |
| FOS 3042 Introductory Food Science | 3 |
| Total | 15 |
| Semester 6 | Credits |
| PHY 2054 and 2054L Physics 2 (4) and Laboratory (1) | 5 |
| PCB 3063 Genetics (4) or AGR 3303 Genetics (3) or MCB 4304 Genetics of Microorganisms (3) or PCB 4522 Molecular Genetics (3) | 3-4 |
| HUN 3403 Nutrition Through the Life Cycle | 2 |
| Elective | 5 |
| Total | 15-16 |
| Semester 7 | Credits |
| HUN 4445 Nutrition and Disease, Part 1 | 2 |
| PCB 4723C Physiology and Molecular Biology of Animals (5) or APK 2105C Human Physiology (4) | 4-5 |
| Approved science course ** | 3-4 |
| Approved science laboratory ** | 1-2 |
| Elective | 5-1 |
| Total | 14-15 |
| Semester 8 | Credits |
| HUN 4221 Nutrition and Metabolism | 3 |
| HUN 4446 Nutrition and Disease, Part 2 | 2 |
| MCB 3020 and 3020L Basic Biology of Microorganisms (3) and Laboratory (1) | 4 |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences | 3 |
| Elective | 3 |
| Total | 15 |
* A grade of C or better must be attained within two attempts (including withdrawals) in CHM 2210.
** See department adviser for list of approved science courses and labs.
Note: Take electives to complete the 120 hours necessary for graduation.