2009-10 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 and CHM 2211/2211L -or- MAC 2312 and 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 and 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 General Chemistry 1 (3) and 2045L Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Elective | 2 |
| Humanities (GE-H) | 3 |
| Total | 16 |
| Semester 2 | Credits |
| AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S) | 3-4 |
| CHM 2046 General Chemistry 2 (3) and 2046L Laboratory (1) (GE-P) | 4 |
| Humanities (GE-H) | 3 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Total | 13-14 |
| Semester 3 | Credits |
| BSC 2010 Integrated Principles of Biology 1 (3) and 2010L Laboratory (1) (GE-B) | 4 |
| PSY 2012 General Psychology | 3 |
| Electives | 6 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Total | 16 |
| Semester 4 | Credits |
| BSC 2011 Integrated Principles of Biology 2 (3) and 2011L Laboratory (1) (GE-B) | 4 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| MCB 2000 Microbiology (3) and 2000L and Laboratory (1) (GE-B) | 4 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| Total | 14 |
| Semester 5 | Credits |
| AEB 3122 Financial Management for Agribusiness | 3 |
| AEE 3030C Effective Oral Communication | 3 |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences (WR) | 3 |
| CHM 2210 Organic Chemistry 1 * | 3 |
| FOS 3042 Introductory Food Science | 3 |
| Total | 15 |
| Semester 6 | Credits |
| AEB 3133 Principles of Agribusiness Management | 3 |
| APK 2105C Applied Human Physiology with Laboratory | 4 |
| CHM 2211 Organic Chemistry 2 (3) and 2211L Laboratory (2) | 5 |
| DIE 3310 Community Nutrition | 2 |
| HUN 3403 Nutrition through the Life Cycle | 2 |
| Total | 16 |
| Semester 7 | Credits |
| BCH 3025 Fundamentals of Biochemistry | 4 |
| DIE 4125 Food Systems Management (3) and 4125L Laboratory (2) | 5 |
| DIE 4245 Medical Nutrition Therapy Applications, Part 1 | 3 |
| DIE 4505 Dietetics Seminar | 1 |
| HUN 4445 Nutrition and Disease, Part 1 | 2 |
| Total | 15 |
| Semester 8 | Credits |
| DIE 4246 Medical Nutrition Therapy Applications, Part 2 | 3 |
| DIE 4436 Nutrition Counseling and Communication | 2 |
| FOS 4311 Food Chemistry (3) and 4310L Experimental Foods Laboratory (1) | 4 |
| HUN 4221 Nutrition and Metabolism | 3 |
| HUN 4446 Nutrition and Disease, Part 2 | 3 |
| Total | 15 |
* 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 and 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 General Chemistry 1 (3) and 2045L Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Elective | 1 |
| Humanities (GE-H) | 3 |
| Total | 15 |
| Semester 2 | Credits |
| AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S) | 3-4 |
| CHM 2046 General Chemistry 2 (3)and 2046L Laboratory (1) (GE-P) | 4 |
| MAC 2311 Analytic Geometry and Calculus 1 (GE-M) | 4 |
| Humanities (GE-H) | 3 |
| Total | 14-15 |
| Semester 3 | Credits |
| BSC 2010 Integrated Principles of Biology 1 (3) and 2010L Laboratory (1) (GE-B) | 4 |
| PHY 2004 Applied Physics 1 (3) and 2004L Laboratory (1) (GE-P) | 4 |
| Elective | 1 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Total | 15 |
| Semester 4 | Credits |
| AEB 3114L Introduction to Agricultural Computer Applications | 1 |
| BSC 2011 Integrated Principles of Biology 2 (3) and 2011L Laboratory (1) (GE-B) | 4 |
| CHM 2210 Organic Chemistry 1 */** | 3 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| Elective | 4 |
| Total | 15 |
| Semester 5 | Credits |
| AEE 3030C Effective Oral Communication | 3 |
| CHM 2211 Organic Chemistry 2 (3) and 2211L Laboratory (2) | 5 |
| FOS 4321C Food Analysis | 4 |
| Elective | 3 |
| Total | 15 |
| Semester 6 | Credits |
| FOS 4311 Food Chemistry (3) and 4311L Laboratory (1) | 4 |
| FOS 4731 Government Regulations and the Food Industry | 2 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| MCB 2000 Microbiology (3) and 2000L Laboratory (1) | 4 |
| Elective | 3 |
| Total | 16 |
| Semester 7 | Credits |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences (WR) | 3 |
| AOM 4062 Principles of Food Engineering | 4 |
| BCH 3025 Fundamentals of Biochemistry | 4 |
| FOS 4722C Quality Control in Food Systems | 3 |
| Total | 14 |
| Semester 8 | Credits |
| FOS 4222 Food Microbiology (3) and 4222L Laboratory (2) | 5 |
| FOS 4427C Principles of Food Processing | 4 |
| 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 and CHM 2211/2211L -or- MAC 2312 and 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 and 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 General Chemistry 1 (3) and 2045L Laboratory (1) (GE-P) | 4 |
| MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) | 4 |
| Composition (GE-C, WR) | 3 |
| Elective | 1 |
| Humanities (GE-H) | 3 |
| Total | 15 |
| Semester 2 | Credits |
| AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S) | 3-4 |
| CHM 2046 General Chemistry 2 (3) and 2046L Laboratory (1) (GE-P) | 4 |
| MAC 2311 Analytic Geometry and Calculus 1 (GE-M) | 4 |
| Humanities (GE-H) | 3 |
| Total | 14-15 |
| Semester 3 | Credits |
| BSC 2010 Integrated Principles of Biology 1 (3) and 2010L Laboratory (1) (GE-B) | 4 |
| CHM 2210 Organic Chemistry 1 * | 3 |
| STA 2023 Introduction to Statistics 1 (GE-M) | 3 |
| Humanities (GE-H) or Social and Behavioral Sciences (GE-S) | 3 |
| Social and Behavioral Sciences (GE-S) | 3 |
| Total | 16 |
| Semester 4 | Credits |
| BSC 2011 Integrated Principles of Biology 2 (3) and 2011L Laboratory (1) (GE-B) | 4 |
| CHM 2211 Organic Chemistry 2 (3) and 2211L Laboratory (2) | 5 |
| HUN 2201 Fundamentals of Human Nutrition | 3 |
| Elective | 3 |
| Total | 15 |
| Semester 5 | Credits |
| AEE 3030C Effective Oral Communication | 3 |
| BCH 3025 Fundamentals of Biochemistry or BCH 4024 Introduction to Biochemistry and Molecular Biology | 4 |
| FOS 3042 Introductory Food Science | 3 |
| PHY 2053 Physics 1 (4) and 2053L Laboratory (1) | 5 |
| Total | 15 |
| Semester 6 | Credits |
| HUN 3403 Nutrition Through the Life Cycle | 2 |
| PCB 3063 Genetics (4) or AGR 3303 Genetics (3) or MCB 4304 Genetics of Microorganisms (3) or PCB 4522 Molecular Genetics (3) | 3-4 |
| PHY 2054 Physics 2 (4) and 2054L Laboratory (1) | 5 |
| Electives | 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 | 4-1 |
| Total | 14 |
| Semester 8 | Credits |
| AEE 3033C Research and Business Writing in Agricultural and Life Sciences (WR) | 3 |
| HUN 4221 Nutrition and Metabolism | 3 |
| HUN 4446 Nutrition and Disease, Part 2 | 3 |
| MCB 3020 Basic Biology of Microorganisms (3) and 3020L Laboratory (1) | 4 |
| Elective | 3 |
| Total | 16 |
* 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.