Department of Biochemistry, Nutrition, and Health Promotion

Department Head: Daniel Peterson (Interim)
Undergraduate Advisor: Aswathy Rai
Graduate Advisor: Natraj Krishnan

Biochemistry and Molecular Biology Program

The Biochemistry and Molecular Biology program within the Department of Biochemistry, Nutrition and Health Promotion (BCHNHP) involves disciplines at the cutting edge of a revolution in biology. Molecular methods and the use of genetic engineering have given scientists unprecedented power to explore the chemistry of life processes. The Department of BCHNHP prepares students at Mississippi State for this exciting area. In addition to the undergraduate curriculum in biochemistry and molecular biology, the department provides opportunities for an M.S. degree in Agricultural Life Sciences with a concentration in Biochemistry and a Ph.D. in Molecular Biology (See the Graduate Bulletin for description of programs and requirements for advanced degrees).

For the Bachelor of Science degree in biochemistry, the objective of this curriculum is to provide the student with a strong background in science, and to prepare the student for entry into professional schools, graduate study and/or highly technical scientific careers after graduation. The program is accredited by the American Society for Biochemistry and Molecular Biology (ASBMB), located at 900 7th Street, NW, Suite 550, Washington, DC 20001; telephone 202-783-1783; www.asbmb.org. This accreditation ensures that graduates are well-equipped for advanced studies and professional opportunities in biochemistry and molecular biology, and that the curriculum aligns with national standards in biochemistry and molecular biology. There are sufficient individual choices in the curriculum to allow students to tailor their programs to any of several areas of specialization by appropriate use of elective hours.

Biochemistry Minor

The Biochemistry minor is offered to allow undergraduate students in other majors to develop specific skills needed by graduates entering the science-related workforce. Students will enhance their written and oral communication skills and develop problem-solving/application skills. Students must complete 19 to 20 hours of approved coursework.

Graduate Studies Track

Students aiming for a career requiring graduate education should take Genetics and Cell Biology as technical electives. Since many graduate programs require some form of physical chemistry, it is strongly suggested that students take CH 4413/CH 4423 Quantum Mechanics and Spectroscopy or CH 4403 Biophysical Chemistry as technical electives.

Preparation for entry into an accelerated Master's Program (THESIS) in Biochemistry and Molecular Biology

This program requires careful planning by the student in order to complete the requirements for the B.S. while beginning a research program that should result in successful completion of a Master’s thesis at the end of the second summer after the B.S. Only exceptional and motivated students should attempt this program. It is critical that BCH 4603 General Biochemistry I be scheduled in the spring of the sophomore year. The student will be expected to begin a research project in the senior year by taking up to nine hours of Directed Individual Study courses (BCH 4000). Research will continue during the summer after completion of the B.S. degree. The student must register for BCH 8000 (3 hours) Thesis Research during the summer. In addition, the student should schedule a graduate level BCH course and ST 8114 in the spring of the senior year.

The student interested in the five-year program should apply early in the undergraduate program to facilitate the scheduling of courses to conform to time constraints. The student must complete the courses required for completion of the BS degree with no more than 10 hours remaining in the semester of expected graduation.

Preparation for entry into an accelerated Master's Program (NON-THESIS) in Biochemistry and Molecular Biology

This program requires careful planning by the student to complete the requirements for the B.S. while initiating graduate work that should result in completion of courses leading to a Master’s Degree, non-thesis concentration. This curriculum allows completion of the two degrees in a minimum of five years. Required courses and electives must be scheduled so that the student has only eight hours of undergraduate course work remaining in the spring of the senior year. The student should then schedule ST 8114 Statistical Methods and an 8000 level BCH course in that same semester. Graduate work must include BCH 8654 Intermediary Metabolism or BCH 8633 Enzymes and BCH 7000 (3 hrs) Directed Individual Study (to allow completion of an independent research paper).

The student interested in the five-year program should apply early in the undergraduate program to facilitate the scheduling of courses to conform to time constraints. The student must complete the courses required for completion of the B.S. Degree with no more than 10 hours remaining in the semester of expected graduation.

Preparation for entry into an accelerated Ph.D. Program in Molecular Biology

This program requires careful planning by the student in order to complete the requirements for the B.S. while beginning a research program that should meaningfully accelerate progress towards early completion of the Ph.D. degree in Molecular Biology. By initiating a research program in the senior year, a student should reduce the time to completion of the Ph.D. by a year. Only exceptional and motivated students should attempt this program. It is critical that BCH 4603 General Biochemistry I be scheduled in the spring of the sophomore year.

The student will be expected to begin a research project in the senior year by taking the Directed Individual Study Courses. Research will continue during the summer after completion of the B.S. degree. The student must register for BCH 9000 Research in Biochemistry, Nutrition and Health Promotion during the summer.

The student should plan his/her complete graduate program of study in conjunction with research Director and Graduate Committee. Since the Ph.D. is primarily a research degree, ultimate time to completion will be dependent upon the period necessary to satisfy the research requirements of the Graduate Committee. This concentration allows the student to begin that research substantially earlier than usual.

Preparation for entry into Pharm.D. Program University of Tennessee Health Science Center (UTHSC) College of Pharmacy.

This program requires careful planning by the student to complete the requirements for the B.S. while initiating professional studies that should result in completion of courses leading to a Doctor of Pharmacy (Pharm.D.) degree. It allows students to finish their general education requirements and at least 30 hours of upper-level coursework for a Bachelor of Science in Biochemistry at Mississippi State University within three years. After successfully applying to and completing the first year of professional studies at the University of Tennessee Health Science Center (UTHSC) College of Pharmacy, students must request that their UTHSC transcript be sent to Mississippi State University's Office of the Registrar. Once reviewed, the transcript will be applied to the student's academic record, and the appropriate Bachelor of Science degree will be awarded upon application for graduation.

Guaranteed Interview Agreement Eligibility and Process: Students at Mississippi State University who meet the following minimum requirements are eligible for a Guaranteed Interview Agreement (GIA) with the UTHSC College of Pharmacy, regardless of their degree path or participation in the 3 + 1 program:

Cumulative Science GPA: A cumulative science GPA of 2.75 or higher must be maintained at the time of application.
Application Process: GIA applicants must apply for admission through PharmCAS using the Early Decision designation.

For further details, please contact the undergraduate coordinator for the Biochemistry program.

Preparation for entry into Pharm.D. Program University of Mississippi School of Pharmacy.

This program requires careful planning by the student in order to complete the requirements for the B.S. while initiating professional studies that should result in completion of courses leading to a Doctor of Pharmacy (Pharm.D.) degree. It allows students to finish their general education requirements and at least 30 hours of upper-level coursework for a Bachelor of Science in Biochemistry at Mississippi State University (MSU) within three years. After successfully applying to and completing the first year of professional studies at the University of Mississippi School of Pharmacy, students must request that their transcript from the University of Mississippi be sent to MSU's Office of the Registrar. Once reviewed, the transcript will be applied to the student’s academic record, and the appropriate Bachelor of Science degree will be awarded upon application for graduation.

Additional Requirements:

Continuous Enrollment: Students must maintain continuous enrollment at MSU throughout the program.
Pre-Pharmacy Courses: All required pre-pharmacy courses must be completed at Mississippi State University. The only exception is if a course is not available at MSU and is taken at the University of Mississippi or another four-year institution approved by the University of Mississippi.
GPA Requirement: A cumulative science GPA of 2.75 or higher must be maintained at the time of application.
Course Grades: Students must earn a grade of C or higher in all required courses.
Transfer Option: Students will have the option to transfer courses completed during their first year at the University of Mississippi School of Pharmacy back to MSU to fulfill the requirements for their Bachelor's degree.

Food Science, Nutrition, and Health Promotion

The Food Science, Nutrition and Health Promotion major offers the opportunity to gain a broad education in food science, nutrition, and health, as well as the specific academic background to pursue careers as food scientists and dietitians/nutritionists. It involves the integration of new knowledge and advances in technology and the physical and biological sciences with psychological, sociological, and behavioral sciences in the provision of a safe, nutritious food supply. Research, teaching, and outreach extend the continuum from the processing of food to its marketing, consumption, and impact on public health and community.

Food scientists integrate knowledge from engineering, biological, and physical sciences to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome foods (http://www.ift.org/knowledge-enter/learnabout-food-science.aspx, 2013).

The Department offers a degree in Culinology®. This is a dual degree program in which students take courses at Mississippi State University and the Mississippi University for Women in Columbus, MS. The Culinology® curriculum includes courses that combine the disciplines of food science and culinary arts. Culinologists work in diverse areas within the food industries - from experimental chefs to food manufacturing and product development.

The Pre-Health Professions concentration is designed to develop students who have a thorough understanding of the principles of food science and have also fulfilled the prerequisites for medical school or other health-related professional or graduate school programs (examples include but are not limited to: medicine, nursing, physician's assistant, physical therapy, pharmacy, occupational therapy, public health, optometry, podiatry, and others).

Dietitians are food and nutrition experts studying the relationship of nutrition and diet in promoting health and treating disease. Studies include nutritional science, medical nutrition therapy, community nutrition, food service, food production and management of food service operations, chemistry, physiology, plus a variety of supporting coursework in related disciplines. The Food and Nutrition concentration is an accredited Didactic Program in Dietetics (DPD) through the Accreditation Council for Education in Nutrition and Dietetics, providing the required course work needed to apply for a supervised practice program required for Registered Dietitian Nutritionist (RDN) eligibility. (The terms Registered Dietitian (RD) and Registered Dietitian Nutritionist (RDN) are used interchangeably.)

Students in Food Science, Nutrition and Health Promotion have many exciting and diverse career opportunities. Food Science, Nutrition and Health Promotion careers include Research Scientist (Industrial, Government, Academic); Food Engineer; Food Microbiologist; Research and Development; Product Development Technologist; Research Chef; Food Manufacturing Operations Manager; Quality Control Technician; Regulatory Affairs; Food Packaging Specialist; Processing Engineer; Technical Sales in the Food Industry; Technical Services; Public Health/Community Nutritionist; Clinical Nutrition Educator; Nutrition Educator; Registered Dietitian (Pediatric, Cardiovascular, Renal, Private Practice, Sports/Wellness, Weight Management, Business and Industry, and Journalism and Communications); Healthcare/School Food Service Director; Pharmaceutical Sales Representative; and Public Relations and Marketing Specialists.

A major in Food Science, Nutrition and Health Promotion is also an excellent choice for students interested in pursuing pre-professional career paths like Veterinary School, Medical School, Pharmacy, Physical Therapy, Nursing School, and Dental School.

The following concentrations are offered in the Department of Food Science, Nutrition and Health Promotion:

Food Processing/Business
Food Science
Food Safety (pre-vet)
Food and Nutrition
Pre-Health Professions

Food and Nutrition Concentration

The Food and Nutrition concentration prepares students for a wide variety of careers. For students interested in becoming a Registered Dietitian, the Didactic Program in Dietetics (DPD) at Mississippi State University is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL, 60606-6995; telephone 800-877-1600 or 312-899-0040, http://www.eatright.org/ACEND. Upon completion of the DPD program, graduates may pursue participation in a supervised practice program/dietetic internship.

Didactic Program in Dietetics:

To enter the Didactic Program in Nutrition and Dietetics (DPD) Food and Nutrition concentration, students must have a 3.0 GPA and have completed the following courses with a grade of "C" or better: CH 1213 Chemistry I, CH 1211 Investigations in Chemistry I, CH 1223 Chemistry II, CH 1221 Investigations in Chemistry II, CH 2503 Elementary Organic Chemistry, CH 2501 Elementary Organic Chemistry Laboratory, BIO 1134 Biology I, FNH 2293 Individual and Family Nutrition, ST 2113 Introduction to Statistics.
A grade of "C" or better is required in all DPD courses. A course with a final grade lower than a "C" must be repeated.
Students who wish to receive a Letter of Intent and/or verification statement from the MSU Didactic Program in Dietetics (DPD) must have a minimum of a 3.0 GPA and a minimum grade of "C" or better in all of the required DPD courses.
Six (6) hours are available for electives, and students are encouraged to consider an academic minor.
Transfer credits with a grade of "C" or better will be considered toward fulfilling degree requirements. After completion of the DPD undergraduate degree, successful completion of the supervised practice program/dietetic internship, followed by passing the Registration Exam, a student fulfills the requirements to become a Registered Dietitian. Beginning in January 2024, a minimum of a Master's degree will be an eligibility requirement to take the Registration Exam.

BS in Biochemistry & Molecular Biology

Degree Requirements

English Composition
EN 1103	English Composition I	3
or EN 1104	Expanded English Composition I
EN 1113	English Composition II	3
or EN 1173	Accelerated Composition II
Mathematics
MA 1713	Calculus I	3
MA 1723	Calculus II	3
Science
Satisfied in major core		9
Humanities
Select from General Education courses		6
Fine Arts
Select from General Education courses		3
Social Sciences
See concentration requirements		6
Major Core
CH 1213	Chemistry I	3
CH 1211	Investigations in Chemistry I	1
CH 1223	Chemistry II	3
CH 1221	Investigations in Chemistry II	1
CH 4513	Organic Chemistry I	3
CH 4511	Organic Chemistry Laboratory I	1
CH 4523	Organic Chemistry II	3
CH 4521	Organic Chemistry Laboratory II	1
BCH 1001	Introduction to Biochemistry	1
BCH 3901	Senior Seminar	1
BCH 4414	Protein Methods	4
BCH 4503	Scientific Communication Skills	3
BCH 4603	General Biochemistry I	3
BCH 4613	General Biochemistry II	3
BCH 4623	Integrative Metabolic and Medical Biochemistry	3
BCH 4713	Molecular Biology	3
BCH 4804	Molecular Biology Methods	4
BIO 1134	Biology I	4
BIO 1144	Biology II	4
BIO 3304	General Microbiology	4
PH 1113	General Physics I ¹	3
or PH 2213	Physics I
PH 1123	General Physics II ¹	3
or PH 2223	Physics II
Technical Electives (concentration dependent) ²		21-32
General Electives (concentration dependent)		0-10
Oral Communication Requirement
CO 1003	Fundamentals of Public Speaking	3
Writing Requirement
BCH 4414	Protein Methods	4
BCH 4804	Molecular Biology Methods	4
Computer Literacy
BCH 4414	Protein Methods	4
BCH 4713	Molecular Biology	3
BCH 4804	Molecular Biology Methods	4

Pre-Medicine Concentration (MED)

Biochemistry is an excellent preparation for medical school. In order to be better prepared for the Medical College Admissions Test (MCAT), medical school classes, and to meet medical school entrance requirements, the following courses are required in lieu of technical or general electives. These courses are also appropriate for students interested in dental school.

Social Sciences (See General Education list)		6
BIO 2103	Cell Biology	3
or BIO 4114	Cellular Physiology
Choose one of the following:		4
BIO 3004	Human Anatomy
BIO 3014	Human Physiology
VS 3014	Anatomy and Physiology
BIO 4514	Animal Physiology
BIO 3103	Genetics I	3
or BIO 4133	Human Genetics
Choose one of the following:		3
PH 1133	General Physics III
PH 2233	Physics III (OR a technical elective if transferring 8 hours of Physics to the program)
Choose one of the following:		3
PHI 1123	Introduction to Ethics
PHI 3323	Medical Ethics
Science Elective
Technical electives		6
General or Free electives		8-9
Total hours		120

Pre-Dental Concentration (DENT)

Biochemistry is an excellent preparation for dental school. This concentration prepares students for the Dental Admissions Test, dental school classes, and to meet dental school requirements. The following courses are required as either Social Science core courses or in lieu of technical or general electives.

PSY 1013	General Psychology	3
Social Science (See General Education courses)		3
BIO 2103	Cell Biology	3
or BIO 4114	Cellular Physiology
BIO 3014	Human Physiology	4
or BIO 4514	Animal Physiology
ST 2113	Introduction to Statistics	3
Choose one of the following:		3
PHI 1123	Introduction to Ethics ¹
PHI 3323	Medical Ethics
Science Elective
PH 1133	General Physics III (OR Science elective if transferring 8 hours of Physics to the program)	3
Science electives		6
General or Free electives		8-9
Total hours		120

Pre-Pharmacy Concentration (PPHR)

Pharmacy school typically requires only two to three years of college work for entry. However, four-year undergraduate programs can be of benefit to students and Biochemistry graduates have been very successful in Pharmacy School and perform well on the Pharmacy College Admissions Test. The following courses are required as either Social Science core courses or in lieu of technical or general electives.

PSY 1013	General Psychology	3
or SO 1003	Introduction to Sociology
EC 2113	Principles of Macroeconomics	3
EC 2123	Principles of Microeconomics	3
ST 2113	Introduction to Statistics	3
BIO 3103	Genetics I	3
or BIO 4113	Evolution
BIO 4405	Pathogenic Microbiology	5
BIO 4413	Immunology	3
BIO 4514	Animal Physiology	4
PHI 3323	Medical Ethics	3
PH 1133	General Physics III (OR Science elective if transferring 8 hours of Physics to the program)	3
General or Free electives		4
Total hours		120

Pre-Optometry Concentration (OPT)

Biochemistry is an excellent preparation for optometry school. This concentration prepares students for the Optometry Admissions Test, optometry school classes, and to meet optometry school requirements. The following courses are required as either Social Science core courses or in lieu of technical or general electives.

¹: PHI 1123 Introduction to Ethics may be used to fulfill three of the six hours of General Education Humanities requirements. Students taking this course can apply this as a humanities elective (if they so choose) and then can take either PHI 3323 Medical Ethics or any other approved science elective to fulfill this technical elective requirement.

Science Concentration (SCI)

The Science concentration provides students with core classes towards a degree in biochemistry coupled with undergraduate research and/or internship requirements. Additional coursework as technical electives concentrate on cell biology, anatomy and/or physiology, with much of the coursework remaining flexible to allow students to explore specialized subject matter or broad areas of interest in the sciences. This concentration is intended for students that may pursue graduate research after their undergraduate degree, or those seeking to tailor a specialization to their interest or intended career track. The following courses are required in lieu of technical or general electives.

Social Sciences (see General Education list)		6
BCH 4100	Biochemistry and Molecular Biology Internship	1-6
or BCH 4000	Directed Individual Study in Biochemistry, Molecular Biology, Entomology, and Plant Pathology
Choose one of the following:		4
BIO 3014	Human Physiology
VS 3014	Anatomy and Physiology
BIO 4514	Animal Physiology
BIO 2103	Cell Biology	3
or BIO 4114	Cellular Physiology
Science or business technical electives		12
General/free electives		8-9
Total hours		120

Bioinformatics Concentration (BINF)¹

This concentration provides the student with a B.S. in Biochemistry and Molecular Biology incorporating a strong background in the biochemical sciences along with a rigorous preparation in the field of computer science. The graduate will be able to either enter graduate school or directly enter a career requiring knowledge of bioinformatics. This exciting field applies computational and database skills to molecular biological problems. Practitioners routinely mine genomic databases for information relating to basic understanding of life processes as well as information providing clues for medical and agricultural advances. This program also constitutes a minor in computer science. Students MUST take the following courses in lieu of technical and general electives.

Social Sciences (See General Education courses)		6
CSE 1284	Introduction to Computer Programming	4
CSE 1384	Intermediate Computer Programming	4
CSE 2383	Data Structures and Analysis of Algorithms	3
CSE 2813	Discrete Structures	3
CSE 3813	Introduction to Formal Languages and Automata	3
CSE 4613	Bio-computing	3
CSE 4633	Artificial Intelligence	3
CSE 4623	Computational Biology	3
CSE 4833	Introduction to Analysis of Algorithms	3
ST 3123	Introduction to Statistical Inference (OR Computer Science Elective)	3
Total hours		121

¹: Completion of the Bioinformatics program also constitutes a minor in Computer Science from the Department of Computer Science and Engineering, and students receive a Certificate in Computational Biology from the Institute of Digital Biology. Note that students must declare to the appropriate program and/or departmental advisor to receive credit for a degree minor and/or to receive a Certificate.

Pre-MBA Concentration (PMBA)

This concentration provides the student with a B.S. in Biochemistry incorporating a strong background in science while preparing the student for immediate entry into a graduate program leading to an advanced business degree (either the Master of Business Administration or the Master of Agribusiness Management). Either program can be completed in a minimum of three semesters. Students thus educated may enter into management level positions in the biotech or agribusiness industry. The following courses are required as either Social Science core courses or in lieu of technical or general electives.

ACC 2013	Principles of Financial Accounting	3
ACC 2023	Principles of Managerial Accounting	3
EC 2113	Principles of Macroeconomics	3
EC 2123	Principles of Microeconomics	3
BQA 2113	Business Statistical Methods I	3
BQA 3123	Business Statistical Methods II	3
MGT 3114		4
MKT 3013	Principles of Marketing	3
FIN 3123	Financial Management	3
Computer elective		3
General/Free electives		6
Total hours		120

Forensic Sciences Concentration (FOSC)

This concentration provides the student with a B.S. in Biochemistry incorporating a strong background in the biochemical sciences along with a rigorous preparation in the general area of criminology and forensics. Because of the ever increasing use of molecular sciences in forensics, graduates with this specialization should be employable by crime labs or by industry using DNA profiling or other biometric techniques. Internships are encouraged. The following courses are required as either Social Science core courses or in lieu of technical or general electives.

PSY 1013	General Psychology	3
SO 1003	Introduction to Sociology	3
Choose one of the following:		3
CH 2313
ST 2113	Introduction to Statistics
PSY 3104	Introductory Psychological Statistics
SO 3603	Criminological Theory	3
CRM 3103	Contemporary Issues in Criminal Justice	3
SO 3313	Deviant Behavior	3
or PSY 3213	Psychology of Abnormal Behavior
Choose one of the following:		3
PSY 4373	Forensic Psychology
AN 4313	Human Osteology
CSE 4273	Introduction to Computer Forensics
BIO 3103	Genetics I
BIO 2103	Cell Biology	3
or BIO 4114	Cellular Physiology
BCH 2013	Introduction to Forensic Science	3
BCH 4333	Advanced Forensic Science	3
SO 4513	Correctional Systems (OR Science elective)	3
General/free electives		3-4
Total hours		120

Entomology Concentration (ENT)

This concentration provides a student with a B.S. in Biochemistry but incorporates a focal area in entomology. Students receive excellent training in the biochemical sciences, coupled with general and specific entomology subject areas from which the student can choose subject matter in their areas of interest. The following courses are required in lieu of technical or general electives.

Social Sciences (see General Education courses)		6
EPP 4154	General Entomology	4
EPP 4164	Insect Taxonomy	4
EPP 4263	Principles of Insect Pest Management	3
EPP 4335		5
Choose three of the following:		6-8
EPP 3124	Forest Pest Management
EPP 3423	Ornamental and Turfgrass Insects
EPP 4173	Medical and Veterinary Entomology
EPP 4234	Field Crop Insects
EPP 4244	Aquatic Entomology
EPP 4543	Toxicology and Insecticide Chemistry
General/free electives
Total hours		120

Plant Pathology Concentration (PPTH)

This concentration provides a student with a B.S. in Biochemistry but incorporates a focal area in plant pathology. Students receive excellent training in the biochemical sciences, coupled with general and specific plant pathology subject areas in plant disease epidemiology, pathology and disease identification/diagnostics. The following courses are required in lieu of technical or general electives.

Social Sciences (see General Education courses)		6
EPP 3124	Forest Pest Management	4
EPP 4113	Principles of Plant Pathology	3
EPP 4163	Plant Disease Management	3
EPP 4214	Diseases of Crops	4
EPP 4254	Introduction to Mycology	4
EPP 4523	Turfgrass Diseases	3
BIO 2113	Plant Biology	3
or PSS 1313	Plant Science
Choose one of the following:		3-4
PSS 4553	Plant Growth and Development
BIO 4214	General Plant Physiology
General/free electives		3-4
Total hours needed for major		120

Pre-Veterinary Medicine Concentration (PVBC)

Biochemistry is an excellent preparation for veterinary medical school. In order to be better prepared for the Graduate Record Examination (GRE) or Veterinary College Admissions Test, veterinary medical school classes, and to meet veterinary medical school entrance requirements, the following courses are required in lieu of technical or general electives.

BIO 3103	Genetics I	3
or BIO 4133	Human Genetics
VS 3014	Anatomy and Physiology	4
or BIO 4514	Animal Physiology
BIO 2103	Cell Biology	3
or BIO 4114	Cellular Physiology
Science or business technical electives		12
Social Sciences (See General Education courses)		6
General/free electives		8-9
Total hours		120

Three year program (3+1) for early admission into the College of Veterinary Medicine

The aim of this curriculum is to allow a student to matriculate through the Department of Biochemistry and Molecular Biology for three years and then proceed into the College of Veterinary Medicine under their early admissions policy. Successful completion of the courses taken during the first year in Veterinary Medicine will satisfy the Department’s requirements for technical electives and allow the University to grant the student a B.S. in Biochemistry and Molecular Biology after this period.

General Education requirements		30
CH 1213	Chemistry I	3
CH 1211	Investigations in Chemistry I	1
CH 1223	Chemistry II	3
CH 1221	Investigations in Chemistry II	1
CH 4513	Organic Chemistry I	3
CH 4511	Organic Chemistry Laboratory I	1
CH 4523	Organic Chemistry II	3
CH 4521	Organic Chemistry Laboratory II	1
BCH 1001	Introduction to Biochemistry	1
BCH 4503	Scientific Communication Skills	3
BCH 4603	General Biochemistry I	3
BCH 4414	Protein Methods	4
BCH 4613	General Biochemistry II	3
BCH 4623	Integrative Metabolic and Medical Biochemistry	3
BCH 4713	Molecular Biology	3
BCH 3901	Senior Seminar	1
BCH 4804	Molecular Biology Methods	4
BIO 1134	Biology I	4
BIO 1144	Biology II	4
BIO 3304	General Microbiology	4
PH 1113	General Physics I	3
PH 1123	General Physics II	3
VS 3014	Anatomy and Physiology	4
or BIO 4514	Animal Physiology
BIO 3103	Genetics I	3
or BIO 4133	Human Genetics

95 hours required plus successful completion of the first year curriculum of the College of Veterinary Medicine

Mississippi State requires a minimum of 120 hours for the undergraduate degree. Therefore, the first year in the College of Veterinary Medicine will contribute 25 hours of technical electives to this program.

BS in Food Science, Nutrition, and Health Promotion

Food Processing/Business Concentration (FSTP)

Major Advisors: Wes Schilling, Professor, and Shecoya White, Assistant Professor

FSTP combines food science and business courses to prepare students for careers in the food industry, government, or private business.

English Composition		6
EN 1103	English Composition I
or EN 1104	Expanded English Composition I
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Fine Arts (General Education)		3
Select from University Gen Ed Core
Natural Sciences (General Education)		12
BIO 1134	Biology I
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
Math (General Education)		6
MA 1313	College Algebra (or higher math)
ST /BQA /MA 2113	Introduction to Statistics
or ST 3123	Introduction to Statistical Inference
Humanities (General Education)		6
Select from University Gen Ed Core
Social/Behavioral Sciences (General Education)		6
AEC 2713	Introduction to Food and Resource Economics
Select from University Gen Ed Core
Major Core Courses		17
CH 2503	Elementary Organic Chemistry
or CH 4513	Organic Chemistry I
CH 2501	Elementary Organic Chemistry Laboratory
or CH 4511	Organic Chemistry Laboratory I
MGT 3513	Introduction to Human Resource Management
FNH 2293	Individual and Family Nutrition
FNH 3111	Food Science, Nutrition and Health Promotion Seminar
FNH 4243	Composition and Chemical Reactions of Foods
CO 1003	Fundamentals of Public Speaking
or CO 1013	Introduction to Communication
or CO 3213	Small Group Communication
Food Processing/Business Concentration		68
BIO 3304	General Microbiology
MA 1323	Trigonometry
PH 1113	General Physics I
or PH 2213	Physics I
AEC 3413	Introduction to Food Marketing
or MKT 3013	Principles of Marketing
AELC 3203	Professional Writing in Agriculture, Natural Resources, and Human Sciences ¹
AELC 4203	Applications of Computer Tech to Agricultural Education, Leadership, and Communications ²
FNH 2011	Career Planning and Success Skills in Food Science
FNH 2112	Food Products Evaluation
FNH 4114	Analysis of Food Products
FNH 4241	Applied Food Chemistry
FNH 4333	Food Law
FNH 4414	Microbiology of Foods
FNH 4480	Food Science Internship (6 hours)
FNH 4573	Food Engineering Fundamentals
or FNH 4583	Food Preservation Technology
FNH 4593	New Food Product Development
Business Electives (12 hours) ⁵
Processing Electives (6-8 hours) ³
FNH Electives (3 hours) ⁴
Free Electives (0-1 hours)
Total Hours		124

¹: Fulfills Jr/Sr Writing Requirement
²: Fulfills Computer Lit Requirement
³: Choose 2 courses (6-8 hours) from the Food Processing Electives: FNH 3314 , FNH 4143 Dairy Foods Processing, FNH 4514 Poultry Processing, or FNH 4613 Seafood Processing
⁴: Choose one additional FNH 3000-4000 level course from all Food Science, Nutrition, and Health Promotion classes
⁵: A minor in AgEcon, Marketing, Finance, Management or Business Administration will satisfy the requirement for 12 credits of business electives. In lieu of a minor, students should select 12 credit hours from the following: ACC 2013 Principles of Financial Accounting, MKT 3013 Principles of Marketing, AEC 3133 Introductory Agribusiness Management, AEC 3213 International Trade in Agriculture, AEC 3413 Introduction to Food Marketing, AEC 4113 Agribusiness Firm Management, AEC 4123 Financial and Commodity Futures Marketing, AEC 4133 Analysis of Food Markets and Prices, AEC 4343 Advanced Farm Management; all classes listed under the minors for Marketing, Finance, Business Administration, and Management are also acceptable business electives.

Food Science Concentration (FSSC)

Major Advisors: Wes Schilling, Professor, and Shecoya White, Assistant Professor

FSSC is designed for students who wish to explore a career in research, pursue graduate studies, work for the government, or work in the food industry.

English Composition		6
EN 1103	English Composition I
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Fine Arts (General Education)		3
Select from University Gen Ed Core
Natural Sciences (General Education)		12
BIO 1134	Biology I
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
Math (General Education)		6
MA 1713	Calculus I
ST /BQA /MA 2113	Introduction to Statistics
or ST 3123	Introduction to Statistical Inference
Humanities (General Education)		6
Select from University Gen Ed Core
Social/Behavioral Sciences (General Education)		6
AEC 2713	Introduction to Food and Resource Economics
Select from University Gen Ed Core
Major Core Courses		17
CH 2503	Elementary Organic Chemistry
or CH 4513	Organic Chemistry I
CH 2501	Elementary Organic Chemistry Laboratory
or CH 4511	Organic Chemistry Laboratory I
MGT 3513	Introduction to Human Resource Management
FNH 2293	Individual and Family Nutrition
FNH 3111	Food Science, Nutrition and Health Promotion Seminar
FNH 4243	Composition and Chemical Reactions of Foods
CO 1003	Fundamentals of Public Speaking
or CO 1013	Introduction to Communication
or CO 3213	Small Group Communication
Food Science Concentration		68
BIO 1144	Biology II
BIO 3304	General Microbiology
BCH 4013	Principles of Biochemistry
MA 1723	Calculus II
PH 1113	General Physics I
or PH 2213	Physics I
PH 1123	General Physics II
or PH 2223	Physics II
ACC 2013	Principles of Financial Accounting
MKT 3013	Principles of Marketing
AELC 3203	Professional Writing in Agriculture, Natural Resources, and Human Sciences ¹
AELC 4203	Applications of Computer Tech to Agricultural Education, Leadership, and Communications ²
FNH 2011	Career Planning and Success Skills in Food Science
FNH 2112	Food Products Evaluation
FNH 4114	Analysis of Food Products
FNH 4164	Quality Assurance of Food Products
FNH 4241	Applied Food Chemistry
FNH 4333	Food Law
FNH 4414	Microbiology of Foods
FNH 4573	Food Engineering Fundamentals
or FNH 4583	Food Preservation Technology
FNH 4593	New Food Product Development
FNH 4480	Food Science Internship (6 hours)
Processing Electives (3-4 hours) ³
FNH Electives (3-4 hours) ⁴
Free Electives (0-2 hours)
Total Hours		124

¹: Fulfills Jr/Sr Writing Requirement
²: Fulfills Computer Lit Requirement
³: Choose 1 course (3-4 hours) from the Food Processing Electives: FNH 3314 , FNH 4143 Dairy Foods Processing, FNH 4514 Poultry Processing, or FNH 4613 Seafood Processing
⁴: Choose an additional 3-4 hours from all 3000-4000 level Food Science, Nutrition and Health Promotion classes.

Food Safety Concentration (FDS)

Major Advisors: Wes Schilling, Professor, and Shecoya White, Assistant Professor

FDS is designed as a Pre-Veterinary option that focuses on factors affecting food safety and all coursework essential for acceptance in the College of Veterinary Medicine.

English Composition		6
EN 1103	English Composition I
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Fine Arts (General Education)		3
Select from University Gen Ed Core
Natural Sciences (General Education)		12
BIO 1134	Biology I
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
Math (General Education)		6
MA 1313	College Algebra
MA 1323	Trigonometry
or MA 1713	Calculus I
Humanities (General Education)		6
Select from University Gen Ed Core
Social/Behavioral Sciences (General Education)		6
Select from University Gen Ed Core
Major Core Courses		17
CH 2503	Elementary Organic Chemistry
or CH 4513	Organic Chemistry I
CH 2501	Elementary Organic Chemistry Laboratory
or CH 4511	Organic Chemistry Laboratory I
MGT 3513	Introduction to Human Resource Management
FNH 3111	Food Science, Nutrition and Health Promotion Seminar
FNH 2293	Individual and Family Nutrition
FNH 4243	Composition and Chemical Reactions of Foods
CO 1003	Fundamentals of Public Speaking
or CO 1013	Introduction to Communication
or CO 3213	Small Group Communication
Food Safety Concentration ¹		48
CH 4523	Organic Chemistry II
CH 4521	Organic Chemistry Laboratory II
BIO 1144	Biology II
BIO 3304	General Microbiology
BCH 4013	Principles of Biochemistry
PH 1113	General Physics I
or PH 2213	Physics I
PH 1123	General Physics II
or PH 2223	Physics II
AELC 3203	Professional Writing in Agriculture, Natural Resources, and Human Sciences ²
AELC 4203	Applications of Computer Tech to Agricultural Education, Leadership, and Communications ³
ADS 4114	Animal Nutrition
FNH 2011	Career Planning and Success Skills in Food Science
FNH 4241	Applied Food Chemistry
FNH 3314
FNH 4414	Microbiology of Foods
FNH 4514	Poultry Processing
FNH 4583	Food Preservation Technology
Electives (Select 3-6 credits from the following list)		3-6
ACC 2013	Principles of Financial Accounting
FNH 3142	Meats Judging I
FNH 4114	Analysis of Food Products
FNH 4143	Dairy Foods Processing
FNH 4164	Quality Assurance of Food Products
FNH 4593	New Food Product Development
ADS 1113	Animal Science
ADS 1121	Animal Science Laboratory
ADS 3214	Livestock Growth and Development
ADS 3312	Livestock Management Practices
ADS 4113	Swine Science
ADS 4124	Animal Breeding
ADS 4323	Beef Cattle Science
ADS 4613	Physiology of Reproduction
ADS 4611	Practices in Physiology of Reproduction
BIO 2103	Cell Biology
BIO 4413	Immunology
BIO 4503	Vertebrate Histology
BIO 4514	Animal Physiology
VS 3014	Anatomy and Physiology
PO 4033	Diseases of Poultry
PO 4324	Avian Reproduction
PO 4334	Broiler Production
PO 4413	Poultry Nutrition
PO 4844	Avian Anatomy and Physiology
Total Hours needed for major through Junior Year		104-107
Students will receive a B.S. in Food Science, Nutrition and Health Promotion upon successful completion of their first year in the College of Veterinary Medicine at Mississippi State University.
If students do not obtain admittance into the School of Veterinary Medicine after their junior year, an optional 4th year that is listed below will allow these students to graduate with a B.S. in Food Science, Nutrition and Health Promotion (Food Safety Concentration) after their fourth year of studies as well as allow these students another year to attempt to earn admittance into the School of Veterinary Medicine.
Optional Senior Year		17
FNH 4114	Analysis of Food Products
FNH 4164	Quality Assurance of Food Products
FNH 4593	New Food Product Development
6 hours of electives for 3000-4000 level FNH classes
Electives from the Electives list above to reach a minimum of 124 hours
Total Hours		124

¹: 45 hours is equal to 48-3 hours to account for the substitution for FNH 2293 in the major core.
²: Fulfills Jr/Sr Writing Requirement
³: Fulfills Computer Lit Requirement

Food and Nutrition Concentration (FN)

Major Advisors: Amanda Conrad, Didactic Program in Nutrition and Dietetics Director and Instructor; Rahel Mathews, Assistant Professor; and Renee Matich, Instructor

English Composition		6
EN 1103	English Composition I
or EN 1104	Expanded English Composition I
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Fine Arts		3
Select from University General Education Core
Natural Sciences		12
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
BIO 3304	General Microbiology
Math (General Education)		6
ST /BQA /MA 2113	Introduction to Statistics
or ST 3123	Introduction to Statistical Inference
Humanities (General Education)		6
Select from University General Education Core
Social/Behavioral Sciences (General Education)		6
PSY 1013	General Psychology
SO 1003	Introduction to Sociology
or SO 1103	Contemporary Social Problems
or SO 1203	Sociology of Families
Major Core Courses		17
CH 2503	Elementary Organic Chemistry
or CH 4513	Organic Chemistry I
CH 2501	Elementary Organic Chemistry Laboratory
or CH 4511	Organic Chemistry Laboratory I
MGT 3513	Introduction to Human Resource Management
FNH 2293	Individual and Family Nutrition
FNH 3111	Food Science, Nutrition and Health Promotion Seminar
FNH 4243	Composition and Chemical Reactions of Foods
CO 1003	Fundamentals of Public Speaking ¹
or CO 1013	Introduction to Communication
or CO 3213	Small Group Communication
Food and Nutrition Concentration		59
BCH 4013	Principles of Biochemistry
BIO 1134	Biology I
BIO 3004	Human Anatomy
BIO 3014	Human Physiology
MGT 3113	Principles of Management
KI 2603	Medical Terminology
FNH 2201	Nutrition and Dietetics Career Planning
FNH 2203	Science of Food Preparation
FNH 3283	The Food Service System
FNH 3723	Community Nutrition
FNH 4013	Nutrition Assessment
FNH 4123	Medical Nutrition Therapy I
FNH 4233	Medical Nutrition Therapy II
FNH 4253	Macronutrients: Human Metabolism
FNH 4284	Quantity Food Production and Service
FNH 4293	Micronutrients: Human Metabolism ³
FNH 4323	Professional Skills for Nutrition and Dietetics
FNH 4353	Nutrition Throughout the Life Cycle
FNH 4363	Research Methods in Food and Nutrition ²
FNH 4373	Nutrition Education and Counseling Skills
Free Electives		9
Total Hours		124

¹: Fulfills Oral Communication Requirement
²: Fulfills Jr/Sr Writing Requirement
³: Fulfills Computer Literacy Requirement

Pre-Health Professions Concentration (PHP)

Major Advisors: Wes Schilling, Professor; Shecoya White, Assistant Professor; and Antonio Gardner, Assistant Professor

PHP is designed to develop students who have a thorough understanding of principles of food science and have also fulfilled the prerequisites for medical school or other health-related professional or graduate school programs.

English Composition		6
EN 1103	English Composition I
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Fine Arts		3
Select from General Education Core
Math (General Education)		9
MA 1313	College Algebra (or higher)
ST /BQA /MA 2113	Introduction to Statistics
or ST 3123	Introduction to Statistical Inference
MA 1713	Calculus I
Natural Science		12
BIO 1134	Biology I
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
Humanities (General Education)		6
Select from General Education Core
Social/Behavioral Sciences (General Education)		6
Select from General Education Core (SO 1013 and PSY 1073 recommended)
Major Core		17
FNH 2293	Individual and Family Nutrition
FNH 3111	Food Science, Nutrition and Health Promotion Seminar
FNH 4243	Composition and Chemical Reactions of Foods
MGT 3513	Introduction to Human Resource Management
CH 4511	Organic Chemistry Laboratory I
CH 4513	Organic Chemistry I
CO 1003	Fundamentals of Public Speaking
or CO 1013	Introduction to Communication
or CO 3213	Small Group Communication
Pre-Health Professions Concentration		57
AELC 3203	Professional Writing in Agriculture, Natural Resources, and Human Sciences ¹
AELC 4203	Applications of Computer Tech to Agricultural Education, Leadership, and Communications ²
BCH 4013	Principles of Biochemistry
BIO 1144	Biology II
BIO 3014	Human Physiology
BIO 3304	General Microbiology
CH 4521	Organic Chemistry Laboratory II
CH 4523	Organic Chemistry II
FNH 3103	Introduction to Health Professions
FNH 3163	Basic Principles of Health Promotion
FNH 4123	Medical Nutrition Therapy I
FNH 4241	Applied Food Chemistry
FNH 4393	Prevention and Control of Disease
FNH 4414	Microbiology of Foods
FNH 4583	Food Preservation Technology
MA 1723	Calculus II
PH 1113	General Physics I
or PH 2213	Physics I
PH 1123	General Physics II
or PH 2223	Physics II
PHI 3323	Medical Ethics
Electives (Choose 2-3 classes based on requirements for specific health professional school; see advisor for options)		8
Total Hours		124

¹: Fulfills Jr/Sr Writing Requirement
²: Fulfills Computer Literacy Requirement

B.S. in Culinology^®

Major Advisors: Wes Schilling, Professor and Shecoya White, Assistant Professor

The Culinology® degree program offers the opportunity to gain a broad education in Food Science and Culinary Arts. It involves the integration of Food Science and Culinary Arts so that students are prepared to work in diverse areas within the food industries -- from experimental research chefs and menu planners to food manufacturing, fine dining, and product development.

Culinology® is an approach to food that blends culinary arts and food technology. Through the blending of these two disciplines, Culinology® seeks to make food taste better -- whether purchased in a supermarket or eaten in a restaurant. Culinology® also seeks to make food more consistent and safer. A primary application of Culinology® is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, to items that are on the menus of chain restaurants or those processed for retail sale. Such chain-menu or retail product development is only possible through the astute combination of culinary arts and food science and technology.

According to Jeff Cousminer in Food Product Design Magazine, the word Culinology® was coined by the first president and founder of the Research Chefs Association, Winston Riley. The original meaning of the word was quite different than what it has come to mean today. Originally the word was designed to be a combination of two words, culinary and technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.

Accredited Culinology® educational programs are offered by many institutions. The curriculum included courses that combine the disciplines of cooking and food science. According to industry professionals, like Kraft’s Harry Crane, Culinology® should “help jump-start product development.”

Degree Requirements

English Composition		6
EN 1103	English Composition I
or EN 1163
EN 1113	English Composition II
or EN 1173	Accelerated Composition II
Mathematics (General Education)		6
MA 1313	College Algebra
ST 3123	Introduction to Statistical Inference
Natural Sciences		8
CH 1213	Chemistry I
CH 1211	Investigations in Chemistry I
CH 1223	Chemistry II
CH 1221	Investigations in Chemistry II
Humanities (General Education)		6
Select from General Education courses
Fine Arts (General Education)		3
Select from General Education courses
Social/Behavioral Sciences (General Education)		6
Select from General Education courses (w/advisor approval)
Major Requirements		78
CH 2503	Elementary Organic Chemistry
CH 2501	Elementary Organic Chemistry Laboratory
BIO 1134	Biology I
BIO 3304	General Microbiology
FNH 1103	Introduction to Food Science, Nutrition and Health Promotion
FNH 2203	Science of Food Preparation
FNH 2112	Food Products Evaluation
FNH 2293	Individual and Family Nutrition
FNH 4164	Quality Assurance of Food Products
FNH 4333	Food Law
FNH 4583	Food Preservation Technology
FNH 4593	New Food Product Development
FNH 4243	Composition and Chemical Reactions of Foods
FNH 4241	Applied Food Chemistry
FNH 4414	Microbiology of Foods
CA 1251	ServSafe ^MUW
CA 2003	Introduction to Culinary Arts ^MUW
CA 3005	Food Prep I ^MUW
CA 3015	Food Prep II ^MUW
CA 3023	Menu and Recipe Development ^MUW
CA 3500	CA Internship ²
or FNH 4480	Food Science Internship
CA 4005	Food Preparation III ^MUW
CA 4013	World Cuisines ^MUW
CA 4103	Business Skills in Culinary Arts ^MUW
CA/FNH Electives		5-6
Choose from list of approved electives ¹
Oral Communication Requirement		3
CO 1003	Fundamentals of Public Speaking
or CO 3213	Small Group Communication
Writing Requirement		3
AELC 3203	Professional Writing in Agriculture, Natural Resources, and Human Sciences
Total Hours		124

MUW: CA courses offered by Mississippi University for Women in Columbus, Mississippi
¹: At least 3 hours must be FNH or business (ACC, MKT, MGT) electives and at least 3 hours must be Culinary Arts (CA) electives: FNH 4363 Research Methods in Food and Nutrition, FNH 4114 Analysis of Food Products, FNH 4143 Dairy Foods Processing, FNH 3314 , FNH 4514 Poultry Processing, FNH 4573 Food Engineering Fundamentals, FNH 3283 The Food Service System, FNH 4283 Purchasing Food and Equipment for Food Service Systems, ACC 2013 Principles of Financial Accounting, MKT 3013 Principles of Marketing, MGT 3513 Introduction to Human Resource Management, CA 3103 Dining Room Service, CA 3153 Demonstration Techniques, CA 3753 Advancing Baking, CA 4153 Food Styling, CA 2603 CA Entrepreneurship, CA 3623 Business Law for CA, CA 3633 Service Design and Management, CA 3643 CA Venture Marketing, CA 3653 HR Management of Culinary Business, CA 4603 Culinary Arts Entrepreneurship
²: To be completed after the Junior or Senior Year.

Biochemistry Minor

BCH 4603	General Biochemistry I	3
BCH 4613	General Biochemistry II	3
BCH 4414	Protein Methods	4
or BCH 4804	Molecular Biology Methods
BCH 4713	Molecular Biology	3
Select a minimum of 6 hours (any two courses) from the following:		6-7
BCH 2013	Introduction to Forensic Science
BCH 4000	Directed Individual Study in Biochemistry, Molecular Biology, Entomology, and Plant Pathology
BCH 4100	Biochemistry and Molecular Biology Internship
BCH 4253	Macronutrients: Human Metabolism
BCH 4333	Advanced Forensic Science
BCH 4414	Protein Methods
or BCH 4804	Molecular Biology Methods
BCH 4623	Integrative Metabolic and Medical Biochemistry
BCH 4990	Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology
Total Hours		19-20

Food Science Minor

Students will be required to complete the following courses to receive a minor in Food Science:

FNH 4241	Applied Food Chemistry	1
FNH 4243	Composition and Chemical Reactions of Foods	3
FNH 4414	Microbiology of Foods	4
FNH 4583	Food Preservation Technology	3
Choose 7 or more credits from the following electives:		7
FNH 4593	New Food Product Development
FNH 1103	Introduction to Food Science, Nutrition and Health Promotion
FNH 3314
FNH 4164	Quality Assurance of Food Products
FNH 4143	Dairy Foods Processing
FNH 4514	Poultry Processing
FNH 4114	Analysis of Food Products
Total Hours		18

Meat Science Certificate

Major Advisor: Wes Schilling

The Department of Food Science, Nutrition, and Health Promotion and the Department of Animal and Diary Sciences offer a Meat Science Certificate for students who wish to specialize in the meat processing industry. Students must complete a total of 24 credit hours as described below to be eligible for the certificate. Nineteen credit hours are in required courses, with the remaining 5 hours to be selected from several electives. Students must also complete 300 hours of hands- on experiential learning in meat processing, research, and extension activities. With this approach, students will be career ready professionals equipped with a comprehensive understanding of industry and a skill set designed for them to make an immediate impact in meat science government, academic, or industry positions upon graduation.

Certificate Requirements

Required Courses
ADS 3314
or FNH 3314
FNH 4333	Food Law	3
FNH 4414	Microbiology of Foods	4
or BIO 4414	Microbiology of Foods
FNH 4514	Poultry Processing	4
or PO 4514	Poultry Processing
FNH 4480	Food Science Internship (3 credits must be at meat processing or related facility)	1-6
or ADS 4420	Animal and Dairy Science Internship
HACCP Training (as a Directed Individual Study)		1
Electives
Choose a minimum of 5 credit hours from the following:
ADS 3142	Meats Judging I
or FNH 3142	Meats Judging I
ADS 3214	Livestock Growth and Development
ADS 4243	Composition and Chemical Reactions of Foods
or FNH 4243	Composition and Chemical Reactions of Foods
ADS 4313	Advanced Science of Muscle Foods
or FNH 4313	Advanced Science of Muscle Foods
FNH 4114	Analysis of Food Products
FNH 4164	Quality Assurance of Food Products
FNH 4241	Applied Food Chemistry
FNH 4512	Poultry Products Safety and Sanitation
or PO 4512	Poultry Products Safety and Sanitation
Total Hours (minimum)		24

Courses

BCH 1001 Introduction to Biochemistry: 1 hour.

One hour lecture. A course to acquaint the beginning students with the overall concepts of biochemistry and molecular biology. Current research will be described. Offered every year

BCH 1011 First Year Seminar: 1 hour.

One hour lecture. First-year seminars explore a diverse arrary of topics that provide students with an opportunity to learn about a specific discipline from skilled faculty members

BCH 2013 Introduction to Forensic Science: 3 hours.

(Prerequsite BIO 1134, BIO 1144 or consent of instructor). Three hours lecture. Introduction to the field of forensic science, including areas of trace evidence, DNA, drug analysis, and an overview of forensic science techniques and technologies

BCH 2023 Molecular Mechanisms of Human Diseases: 3 hours.

(Prerequisites: Co-registration with BIO 1134 or consent of instructor). Three hours lecture. This course will introduce students to principles of biochemistry and molecular biology in the context of select human diseases

BCH 2990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.

Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)

BCH 3102 Essential Biochemical Concepts and Analysis: 2 hours.

(Prerequisites: Biochemistry major with Sophomore standing; Minimum Grade of C in CH 1223 General Chemistry II and CH 1221 Investigations in Chemistry II). Preparation in fundamental biochemistry and molecular biology thought processes, laboratory skills and analytical practices with critical interpretation and presentation

BCH 3901 Senior Seminar: 1 hour.

(Prerequisite: BCH 4613/6613). Each student will prepare and present a formal paper based on independent study of the literature and undergraduate research investigations

BCH 4000 Directed Individual Study in Biochemistry, Molecular Biology, Entomology, and Plant Pathology: 1-6 hours.

Hours and credits to be arranged

BCH 4013 Principles of Biochemistry: 3 hours.

(Prerequisite: CH 2503, BIO 1134 or equivalent.) Three hours lecture. A survey of biochemistry designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree programs.)

BCH 4100 Biochemistry and Molecular Biology Internship: 1-6 hours.

Internship (1 to 6 Hours). Credit hours to be arranged. Supervised work, career shadowing, or research experience in disciplines related to biochemistry and molecular biology in an appropriate setting approved by the faculty advisor. (May be taken more than once for credit)

BCH 4113 Essentials of Molecular Genetics: 3 hours.

Three hours lecture. A survey of molecular biology and genetics designed to provide the non-major with a comprehensive background in the field. (Credit will not be given to students matriculating in the Biochemistry or Molecular Biology degree program)

BCH 4243 Plant Molecular Biology: 3 hours.

Three hours lecture. Course provides an overview of processes of DNA replication, RNA transcription, protein translation, and cell function. The molecular basis of biological activity between biomolecules (DNA, RNA, and proteins). Their interactions, biosynthesis, and the regulation of these interactions in the various systems of a plant cell

BCH 4253 Macronutrients: Human Metabolism: 3 hours.

(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face-to-face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as FNH 4253/6253)

BCH 4333 Advanced Forensic Science: 3 hours.

(Prerequisite:BCH 4013/6013 or BCH 4603/6603 and BCH 4613/6613; or consent of instructor). Three hours lecture. An advanced study of the central concepts in forensic science as they relate to physiology, biochemistry and statistics

BCH 4414 Protein Methods: 4 hours.

(Prerequisite: Coregistration in BCH 4603/6603). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of protein biochemistry

BCH 4443 Introduction to Public Health: 3 hours.

(Prerequisite BIO 1134, BIO 1144 or consent of instructor). Three hours lecture. Introduction to the field of Public Health. Includes an overview of historic and existing health problems and disparities unique to the United States and Southeast and an overview of related epidemiological methods

BCH 4503 Scientific Communication Skills: 3 hours.

(Prerequisite: EN 1113 and MA 1713 and CH 4513 or consent of instructor, or Graduate standing). Three hours lecture. Introduction to developing information literature and survey of data manipulation and presentation skills

BCH 4603 General Biochemistry I: 3 hours.

(Prerequisites: CH 4564, CH 4523/6523 or consent of instructor). Three hours lecture. BCH 4603/6603 must be completed before student may enroll in BCH 4613/6613. Detailed studies of the structure and metabolism of carbohydrates, lipids, proteins, nucleic acids, enzymes, and coenzymes

BCH 4613 General Biochemistry II: 3 hours.

BCH 4623 Integrative Metabolic and Medical Biochemistry: 3 hours.

(Prerequisite: Coregistration in BCH 4613/6613). A continuation of BCH 4613/6613 to include an integrative approach to study metabolic biochemistry in the context of medical biochemistry

BCH 4713 Molecular Biology: 3 hours.

(Prerequisite for BCH 4713: Co-registration in BCH 4613). Three hours lecture. A study of basic molecular processes such as DNA, RNA, and protein synthesis in both prokaryotic and eukaryotic cells. Offered fall semester

BCH 4800 Undergraduate Research in Biochemistry: 13 hours.

Hours, credits and deliverables to be arranged. The purpose of this course is to provide a student with the opportunity to participate in research and/or creative project beyond the traditional undergraduate experience, while allowing the university to track undergraduate participation in these activities

BCH 4803 Integrative Protein Evolution: 3 hours.

(Prerequisite BCH 4613/6613 Biochemistry II). This course focuses on providing students with an integrative view of molecular evolution, demonstrating how genomic mutations cause biochemical changes which are then reflected at the organismal level, using hemoglobin as our model system

BCH 4804 Molecular Biology Methods: 4 hours.

(Prerequisite:Coregistration in BCH 4613/6613). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of molecular biology. (Same as GNS 4804/6804),

BCH 4903 Plant Biochemistry and Molecular Biology: 3 hours.

Three hours lecture. A comprehensive course on biochemical and molecular processes specific for plant cells. The course includes ample information on the molecular components and pathways required for plant response to pathogens and tolerance to environmental factors

BCH 4990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.

BCH 6013 Principles of Biochemistry: 3 hours.

BCH 6113 Essentials of Molecular Genetics: 3 hours.

BCH 6243 Plant Molecular Biology: 3 hours.

BCH 6253 Macronutrients: Human Metabolism: 3 hours.

BCH 6333 Advanced Forensic Science: 3 hours.

BCH 6414 Protein Methods: 4 hours.

(Prerequisite: Coregistration in BCH 4603/6603). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of protein biochemistry

BCH 6443 Introduction to Public Health: 3 hours.

BCH 6503 Scientific Communication Skills: 3 hours.

BCH 6603 General Biochemistry I: 3 hours.

BCH 6613 General Biochemistry II: 3 hours.

BCH 6623 Integrative Metabolic and Medical Biochemistry: 3 hours.

(Prerequisite: Coregistration in BCH 4613/6613). A continuation of BCH 4613/6613 to include an integrative approach to study metabolic biochemistry in the context of medical biochemistry

BCH 6713 Molecular Biology: 3 hours.

BCH 6803 Integrative Protein Evolution: 3 hours.

BCH 6804 Molecular Biology Methods: 4 hours.

(Prerequisite:Coregistration in BCH 4613/6613). Two hours lecture. Four hours laboratory. A comprehensive course to teach the student the modern methods of molecular biology. (Same as GNS 4804/6804),

BCH 6903 Plant Biochemistry and Molecular Biology: 3 hours.

BCH 6990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.

BCH 7000 Directed Individual Study in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-6 hours.

Hours and credits to be arranged

BCH 8101 Seminar: 1 hour.

Review of current literature; individual presentation of research or classical topics. Course can be taken twice for credit

BCH 8243 Molecular Biology of Plants: 3 hours.

(Prerequisite: Coregistration in BCH 4613/6613). Three hours lecture. A study of plant development at the molecular level. Emphasis will be placed on the influence of nucleic acid metabolism on plant development

BCH 8631 Topics in Genomics: 1 hour.

(Prerequisites:PSS/BCH 8653 or BCH 4713/6713 or BCH 8643 ). Review and discussion of classic and current genomics literature;individual presentation of a seminar highlighting an area of genomics research. (Same as PSS 8631)

BCH 8633 Enzymes: 3 hours.

(Prerequisites: BCH 4613/6613). Three hours lecture. A study of enzymes; their purification, classification, kinetics and mechanisms

BCH 8643 Molecular Genetics: 3 hours.

(Prerequisites: PO 3103, or BIO 3103, and Coregistration in BCH 5613/7613). Three hours lecture. Study of the gene and its expression with emphasis on structure and function in higher organisms. (Same as GNS 8643)

BCH 8653 Genomes and Genomics: 3 hours.

(Prerequisites:BCH 4113/6113 or BCH 4713/6713 or BCH 8643 or consent of instructor). Overview of genome structure and evolution with emphasis on genomics, the use of molecular biology, robotics, and advanced computational methods to efficiently study genomes. (Same as PSS 8653)

BCH 8654 Intermediary Metabolism: 4 hours.

(Prerequisite: BCH 4613/6613). Four hours lecture. An advanced in-depth study of anabolic and catabolic pathways involved in cellular metabolism. Bioenergetics and control mechanisms will be emphasized

BCH 8663 Proteome and Proteomics: 3 hours.

Three hours lecture. This course introduces proteome (the entire complement of proteins in cells) and proteomics which is the large-scale study of proteomes, directed to analyzing protein function in a cellular context. It is designed to cover the fundamental concepts of proteomics and its applications to biomedical research

BCH 8673 Host-Microbe Interaction Mechanisms: 3 hours.

(Prerequisite: Graduate standing or permission of instructor). Three hours lecture. Comprehensive overview of molecular interactions between microbes and their hosts and vectors leading to disease, colonization, symbiosis, vector transmission, immune responses, and other outcomes. Mammalian, plant, and insect systems will be covered. (Same as EPP 8673)

BCH 8990 Special Topics in Biochemistry, Molecular Biology, Entomology and Plant Pathology: 1-9 hours.

BCH 9000 Research in Biochemistry,Molecular Biology, Entomology, and Plant Pathology: 1-13 hours.

Hours and credit to be arranged

FNH 1001 First Year Seminar: 1 hour.

One hour lecture. First-year seminars explore a diverse arrary of topics that provide students with an opportunity to learn about a specific discipline from skilled faculty members

FNH 1003 Introduction to Vitamins and Supplements: 3 hours.

Three hours lecture. An introductory course to understanding the basics related to the scope, potency, and interplay of regulatory vitamins and supplements in human health and illness

FNH 1103 Introduction to Food Science, Nutrition and Health Promotion: 3 hours.

Three hours lecture. An introductory course that relates the importance of food science, nutrition, and health promotion to the community to consideration of current trends in these fields

FNH 2011 Career Planning and Success Skills in Food Science: 1 hour.

One hour lecture.The course will introduce students to the job opportunities and skills necessary for success in food industries

FNH 2112 Food Products Evaluation: 2 hours.

One hour lecture. Two hours laboratory. Sensory examination of food products; common defects, causes, and remedies. Basic methods of evaluation of different types of foods

FNH 2201 Nutrition and Dietetics Career Planning: 1 hour.

(Prerequisite: FSNHP major - Food and Nutrition concentration or consent of instructor). One hour lecture. The course will introduce students to academic pathways, professional communication skills, and opportunities leading to success in the nutrition and dietetics profession

FNH 2203 Science of Food Preparation: 3 hours.

(Prerequisites: Grade of “C” or better in CH 1213/1221 or HS major). One hour lecture. Four hours laboratory. A study of foods and the principles underlying handling and preparation of food products to maintain the highest standards of quality. (Same as HS 2203)

FNH 2233 Meal Management: 3 hours.

One hour lecture. Four hours laboratory. Planning, preparing and serving meals; emphasis on management of time, energy, and money in relation to feeding the family. (HS 2233)

FNH 2283 Child Health and Nutrition: 3 hours.

Three hours lecture. Nutrition requirements during pregnancy and lactation, and of infants and young children; birth defects from metabolic errors; related health of young children. (Same as HS 2283)

FNH 2293 Individual and Family Nutrition: 3 hours.

Three hours lecture. Fundamental principles of human nutrition and the practical application of this knowledge in the selection of adequate diets. (Same as HS 2293)

FNH 2990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.

FNH 3000 Nutrition Field Experience: 1-3 hours.

(Prerequisite: Grade of “C” or better in FNH 3701 and Junior or Senior Standing). Supervised work experience for nutrition students in an approved situation. Students can take the class for variable credit, anywhere from 1 to 3 credits, repeatable for up to 3 total credit hours

FNH 3103 Introduction to Health Professions: 3 hours.

Three hours lecture. Course provides an overview of the types of careers one can pursue in the health care industry. Students will review desired prerequisite courses, entrance exam requirements, and admissions criteria. An in-depth analysis of the roles and responsibilities of each health care professional will be conducted

FNH 3111 Food Science, Nutrition and Health Promotion Seminar: 1 hour.

One hour lecture. Preparation and presentation on specially assigned current topics in Food Science, Nutrition, and Health Promotion

FNH 3123 Foundations of Rural Health: 3 hours.

Three hours lecture. This course provides a foundation for understanding the ways that social, economic, political, and cultural factors impact health uniquely in rural places and how to affect positive change for health in that context

FNH 3142 Meats Judging I: 2 hours.

Four hours laboratory. To provide students with knowledge and skills in carcass grading, meat evaluation, and safe handling of meat. (Same as ADS 3142)

FNH 3163 Basic Principles of Health Promotion: 3 hours.

Three hours lecture. Basic concepts of health promotion. Role of health/fitness professional in developing wellness/prevention oriented interventions to promote healthy lifestyles

FNH 3263 Research Methods in Food and Nutrition: 3 hours.

(Prerequisites: Grade of “C” or better in ST 2113 and Junior or Senior Standing, or Consent of Instructor). Two hours lecture. Three hours laboratory. Introduction to food and nutrition research methods, application of computer and related technologies in nutrition research through design and development of a research project

FNH 3283 The Food Service System: 3 hours.

(Prerequisite: Grade of “C” or higher in FNH 2203 and Junior or Senior Standing, or PGM major). Three hours lecture. Introduction to the food service system concept, functional subsystems, and management of financial and human resources

FNH 3311 Meat Processing Laboratory: 1 hour.

(Prerequisites: At least sophomore standing and concurrent enrollment or completion of ADS/FNH 3313). One hour laboratory. To provide the students with practical knowledge and skills of meat processing and meat products. (Same as ADS 3311)

FNH 3313 Introduction to Meat Science: 3 hours.

(Prerequisites: at least sophomore standing). Three hours lecture. To provide students with general principles of meat science and the muscle food industry (Same as ADS 3313)

FNH 3701 Nutrition Professional Development: 1 hour.

(Prerequisite: Junior or Senior standing and consent of instructor). Preparation for nutrition field experience, dietetic internship, and careers

FNH 3723 Community Nutrition: 3 hours.

(Prerequisite: Grade of “C” or higher in FNH 2293 and Junior or Senior Standing). Three hours lecture. The course addresses the biological economic, social-cultural and policy issues that impact communities by understanding and evaluating the various solutions to improving community health outcomes

FNH 4000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.

Hours and credits to be arranged

FNH 4013 Nutrition Assessment: 3 hours.

(Prerequisites: Grade of “C” or better in FNH 2293 and KI 2603 and Junior Standing). Two hours lecture. Two hours laboratory. Selection, utilization, interpretation, and evaluation of anthropometric, laboratory, clinical and dietary methods available for the assessment of nutritional status

FNH 4114 Analysis of Food Products: 4 hours.

(Prerequisites: CH 2503). Three hours lecture. Three hours laboratory. Chemistry and technology of food products processing and physical and chemical methods of analyzing foods and biological products

FNH 4123 Medical Nutrition Therapy I: 3 hours.

(Prerequisites: Grade of “C” or better in FNH 4013/6013 and Junior or Senior Standing). Three hours lecture. The study of principles of nutrition and pathophysiology of chronic diseases and medical and nutrition management/treatment of chronic diseases and impact on nutritional status

FNH 4143 Dairy Foods Processing: 3 hours.

Two hours lecture. Two hours laboratory. Basic concepts of processing, freezing, and concentrating milk and milk products. Emphasis on fluid milk products, frozen dairy desserts, and dried products

FNH 4164 Quality Assurance of Food Products: 4 hours.

(Prerequisite: BIO 3304). Two hours lecture. Four hours laboratory. Principles, methods, and techniques involved in evaluating essential parameters for commercial, state and federal control of food products

FNH 4173 Food Packaging: 3 hours.

(Prerequisite: Consent of instructor). Three hours lecture. Objectives and requirements of packaging; composition, characteristics, chemical and physical properties, selection and adaptation of packaging materials and packages

FNH 4193 Social-Cultural Aspects of Food: 3 hours.

Three hours lecture. A study of international, regional and religious history, customs, beliefs and other impacts upon food preparation and consumption

FNH 4200 Dual Enroll MUW Culinology Pgm: 1-12 hours.

FNH 4223 Sports Nutrition: 3 hours.

(Prerequisite: FNH 2293 or consent of instructor). Three hours lecture. Integration of nutrition and exercise physiology illustrating links between training, increased demand for nutrients, appropriate intake of foods, beverages and supplements and performance

FNH 4233 Medical Nutrition Therapy II: 3 hours.

(Prerequisite:Grade of C or better in FNH 4013/6013 or consent of instructor) Three hours lecture. The study and application of the principles of medical nutrition therapy in stress, trauma and specific disease conditions

FNH 4241 Applied Food Chemistry: 1 hour.

(Prerequisite: BCH 3613 and prior credit for/or current enrollment in FNH 4243/6243). Two hour laboratory. Basic laboratory experiments to provide understanding of the function and interactions of chemical components in food

FNH 4243 Composition and Chemical Reactions of Foods: 3 hours.

(Prerequisites: Grade of “C” or better in CH 1213, and CH 2503 or equivalent, and Junior or Senior Standing). Three hours lecture. Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes and pigments; properties of food systems as related to commercial preparation. (Same as ADS 4243/6243)

FNH 4253 Macronutrients: Human Metabolism: 3 hours.

(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face to face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as BCH 4253/6253)

FNH 4283 Purchasing Food and Equipment for Food Service Systems: 3 hours.

Three hours lecture. Procuring food and equipment for food service systems. Product specifications, cost-effectiveness, value analysis and quality standards

FNH 4284 Quantity Food Production and Service: 4 hours.

(Prerequisite: Grade of “C” or higher in FNH 2203 and FNH 3283 and Senior Standing). One hour lecture. Eight hours laboratory. Principles and methods of preparation and service of food in quantity

FNH 4293 Micronutrients: Human Metabolism: 3 hours.

(Prerequisites: Grade of “C” or better in BCH 4013 and Junior or Senior Standing). Three hours lecture. Advanced human nutrition and metabolism of regulatory micronutrients

FNH 4313 Advanced Science of Muscle Foods: 3 hours.

(Prerequisite: Junior standing or greater, ADS/FNH 3314, CH 1223 and/or Instructor Consent). Three hours lecture. Exploration of the ultra-structure of muscle, (pre- and post-harvest), and the microbiology, inspection and safety, nutritional properties, and sensory characteristics of muscle foods. (Same as ADS 4313/6313.)

FNH 4323 Professional Skills for Nutrition and Dietetics: 3 hours.

(Prerequisite FNH 2201; Junior or Senior Standing). Three hours lecture. Prepares students to develop professional skills necessary to initiate a career in the field of dietetics emphasizing scope of practice, code of ethics, evaluation and use of professional literature, leadership, team building, cultural humility, and effective communication

FNH 4333 Food Law: 3 hours.

(Prerequisite: Consent of instructor). Two hours lecture. Two hours laboratory. Role of law, mandatory and optional food regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, nutrition and security

FNH 4353 Nutrition Throughout the Life Cycle: 3 hours.

(Prerequisite: Grade of C or better in FNH 4013/6013,FNH 4123/6123, FNH 4233/6233 and Senior Standing ). Three hours lecture. Study of interrelationships of physiological, biochemical and sociological factors and nutrient needs of individuals and groups during the life cycle; infancy through the later years

FNH 4363 Research Methods in Food and Nutrition: 3 hours.

(Prerequisites: ST 2113 Introduction to Statistics and FNH 2293 Individual and Family Nutrition). Three hour lecture. Introduction to food and nutrition research methods, application of computer and related technologies in nutrition research through design and development of a research project

FNH 4373 Nutrition Education and Counseling Skills: 3 hours.

(Prerequisite: Junior or Senior Standing). Three hours lecture. Examination of nutrition education and counseling in the delivery of food/nutrition interventions. Use of technology, interviewing, activities, and application strategies to enhance dietary change

FNH 4393 Prevention and Control of Disease: 3 hours.

(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined

FNH 4414 Microbiology of Foods: 4 hours.

(Prerequisite: BIO 3404).Two hours lecture. Four hours laboratory. Isolation and classification of the microorganisms associated with spoilage of commercial and domestic preserved foods. (Same as BIO 4414/6414)

FNH 4463 Community Food Systems: 3 hours.

Two hours lecture. Two hours laboratory. Exploration of aspects in community food systems including planning and design, sustainable growing practices, and human nutrition and health. (Same as LA 4463/6463 and PSS 4463/6463)

FNH 4480 Food Science Internship: 3-6 hours.

(Prerequisites: Consent of instructor/advisor). Individual work experience in food science; students will gain faculty supervised experience in industrial, government, and /or University research settings. (May be taken twice for credit.)

FNH 4512 Poultry Products Safety and Sanitation: 2 hours.

(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations. (Same as PO 4512/6512)

FNH 4514 Poultry Processing: 4 hours.

Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as PO 4514/6514)

FNH 4553 Current Issues in Food Science: 3 hours.

Three hours lecture. Discussion of selected topics in the area of food science. Emphasis on topics published by the IFT's Expert Panel on Food Safety and Nutrition and the IFT Office of Scientific and Public Affairs

FNH 4563 Food Products Evaluation: 3 hours.

Basic principles and applications in food product measurements, including physical (viscosity, texture), chemical (ph, acidity), microbiological (bacteria, yeast), and sensory methods will be discussed. (This course is designed for certification programs and not for students enrolled in degree programs at MSU)

FNH 4573 Food Engineering Fundamentals: 3 hours.

(Prerequisites: MA 1713, PH 1123 or consent of instructor). Three hours lecture. Fundamentals of engineering as applied to food and agricultural products. Emphasis on units and dimensions, thermodynamics, mass and energy balances, fluid flow and heat transfer

FNH 4583 Food Preservation Technology: 3 hours.

Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, preservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed

FNH 4593 New Food Product Development: 3 hours.

(Prerequisite: Senior level standing). Two hours lecture. Two hours laboratory. New product development, original idea through preliminary appraisal, economic and technological feasibility studies, laboratory developments, organoleptical and consumer testing, and revisions to final decision making

FNH 4613 Seafood Processing: 3 hours.

Two hours lecture. Two hours laboratory. A study of basic food science and technology principles directed toward seafood and aquaculture food harvesting, processing, marketing and regulation

FNH 4663 Principles of Functional Foods, Nutrition and Health: 3 hours.

(Prerequisite: FNH 2293). Three hours lecture. An introduction to the topic and field of functional foods and nutrition as it relates to health and wellness

FNH 4773 Introduction to Environmental Health: 3 hours.

(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Examines the relationship of people to their environment, how the environment can influence physical well-being, and importance of environmental protection to overall community health

FNH 4783 School and Community Drug Use Prevention: 3 hours.

(Prerequisite: FNH 3163, or consent of instructor). Three hours lecture. Evidence-based prevention program for alcohol, tobacco, and other drugs in schools and communities. Focus on prevention through the Coordinated School Health Programs

FNH 4793 Health Promotion in the Workplace: 3 hours.

(Prerequisite: FNH 3163 or permission of instructor). Three hours lecture. Skills and competencies for the development of evidence based workplace health promotion programs. Emphasis is placed on key concepts, resources and tools for creation of wellness teams and creation of health-enhancing workplace environments

FNH 4990 Food Science, Nutrition and Health Promotion: 1-9 hours.

FNH 6013 Nutrition Assessment: 3 hours.

FNH 6114 Analysis of Food Products: 4 hours.

FNH 6123 Medical Nutrition Therapy I: 3 hours.

FNH 6143 Dairy Foods Processing: 3 hours.

Two hours lecture. Two hours laboratory. Basic concepts of processing, freezing, and concentrating milk and milk products. Emphasis on fluid milk products, frozen dairy desserts, and dried products

FNH 6164 Quality Assurance of Food Products: 4 hours.

FNH 6173 Food Packaging: 3 hours.

FNH 6193 Social-Cultural Aspects of Food: 3 hours.

Three hours lecture. A study of international, regional and religious history, customs, beliefs and other impacts upon food preparation and consumption

FNH 6223 Sports Nutrition: 3 hours.

FNH 6233 Medical Nutrition Therapy II: 3 hours.

FNH 6241 Applied Food Chemistry: 1 hour.

FNH 6243 Composition and Chemical Reactions of Foods: 3 hours.

FNH 6253 Macronutrients: Human Metabolism: 3 hours.

FNH 6283 Purchasing Food and Equipment for Food Service Systems: 3 hours.

Three hours lecture. Procuring food and equipment for food service systems. Product specifications, cost-effectiveness, value analysis and quality standards

FNH 6293 Micronutrients: Human Metabolism: 3 hours.

(Prerequisites: Grade of “C” or better in BCH 4013 and Junior or Senior Standing). Three hours lecture. Advanced human nutrition and metabolism of regulatory micronutrients

FNH 6313 Advanced Science of Muscle Foods: 3 hours.

FNH 6323 Professional Skills for Nutrition and Dietetics: 3 hours.

FNH 6333 Food Law: 3 hours.

FNH 6353 Nutrition Throughout the Life Cycle: 3 hours.

FNH 6363 Research Methods in Food and Nutrition: 3 hours.

FNH 6373 Nutrition Education and Counseling Skills: 3 hours.

FNH 6393 Prevention and Control of Disease: 3 hours.

FNH 6414 Microbiology of Foods: 4 hours.

FNH 6463 Community Food Systems: 3 hours.

FNH 6512 Poultry Products Safety and Sanitation: 2 hours.

FNH 6514 Poultry Processing: 4 hours.

FNH 6573 Food Engineering Fundamentals: 3 hours.

FNH 6583 Food Preservation Technology: 3 hours.

FNH 6593 New Food Product Development: 3 hours.

FNH 6613 Seafood Processing: 3 hours.

Two hours lecture. Two hours laboratory. A study of basic food science and technology principles directed toward seafood and aquaculture food harvesting, processing, marketing and regulation

FNH 6663 Principles of Functional Foods, Nutrition and Health: 3 hours.

(Prerequisite: FNH 2293). Three hours lecture. An introduction to the topic and field of functional foods and nutrition as it relates to health and wellness

FNH 6773 Introduction to Environmental Health: 3 hours.

FNH 6783 School and Community Drug Use Prevention: 3 hours.

FNH 6793 Health Promotion in the Workplace: 3 hours.

FNH 6990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.

FNH 7000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.

Hours and credit to be arranged

FNH 8111 Food Science, Nutrition, and Health Promotion Seminar: 1 hour.

One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science

FNH 8113 Advanced Food Microbiology: 3 hours.

(Prerequisite: BIO 4414 or equivalent). A specialized study of food poisoning outbreaks, including methods used in tracing origins and the investigation of etiological agents. Preventive measures considered

FNH 8121 Food Science Nutrition and Health Promotion Seminar: 1 hour.

One hour lecture. Preparation of reports on specially assigned current topics in Food Science

FNH 8131 Food Science Nutrition and Health Promotion Seminar: 1 hour.

One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science

FNH 8163 Flavor and Food Acceptance: 3 hours.

(Prerequisite:CH 2503) Three hours lecture. Sensory responses with emphasis on smell, taste, tact, and appearance as related to foods. Techniques of panel and physicochemical methods of testing

FNH 8173 Clinical and Applied Mycology: 3 hours.

(Prerequisites: EPP 4254/6254 or consent of instructor). One hour lecture and four hours laboratory. This course prepares students to identify fungal causal agents associated with agricultural problems, including food science, agronomy, veterinary science, horticulture, forestry, and plant pathology. (Same as EPP 8173)

FNH 8193 Problems in Health Education: 3 hours.

Three hours lecture. Includes current information relating to various health problems in our society. Stresses methods of prevention and wellness at different levels of curriculum organization

FNH 8233 Maternal, Infant, and Child Nutrition: 3 hours.

Three hours lecture. Nutritional needs during reproduction and growth; problems in nourishing women during the reproductive period, infants, and children; indices of growth and development

FNH 8243 Public Health Nutrition: 3 hours.

(Prerequisite: Graduate standing or consent of instructor). Three hours lecture. This course addresses the biological, economic, social-cultural and policy issues that impact communities by understanding and evaluating the various solutions to improving community health outcomes

FNH 8253 Nutrition and Food Science Research Techniques: 3 hours.

Spring Semester. One hour lecture. Six hours laboratory. Application of various instruments and techniques for assay of food and biological material

FNH 8263 Nutritional Genomics: 3 hours.

(Prerequisite: Grade of C or better in FNH 4253/6253, or consent of instructor). Three hours lecture. An in-depth study of the reciprocal interactions between genomic variations and nutrients and how they impact health

FNH 8273 Advanced Clinical Nutrition: 3 hours.

(Prerequisite: Senior level Medical Nutrition Therapy course) Three hours lecture. Study of advanced knowledge of principles of nutrition, pathophysiology and medical management of specific disease states and impact on nutritional status, including current research

FNH 8286 Supervised Practice Experience: 6 hours.

(Prerequisite: Admission in the Dietetic Internship/Graduate Studies Program). Supervised practice experience in clinical, community, and food service systems setttings. May be repeated for credit

FNH 8293 Molecular Nutrition: 3 hours.

(Prerequisite: Grade of C or better in FNH 4243/6243 and FNH 4253/6253, or consent of instructor). Three hours lecture. An in-depth study of the mechanisms of nutrients and their impact on human nutrition and health

FNH 8333 Food Safety and Security in Public Health: 3 hours.

(Prerequisite: Enrolled in graduate school or permission of instructor). Three hours lecture. Epidemiology and risk factors of illness from microbial food contaminates. Pre- and post-harvest interventions will be addressed. (Same as CVM 8333)

FNH 8423 Meat Science: 3 hours.

Three hours lecture. Basic study of the value of meat and how this information is applied to the evaluation, processing, and preservation of meat, meat products, and meat by-products. (Same as ADS 8423)

FNH 8443 Health Center Practicum: 3 hours.

(Prerequisites: FNH 6393, FNH 8513, FNH 8523, FHN 8553, AND primary advisor’s permission). Three hours clinical instruction. Supervised rotations and internship in health promotion and wellness coaching in a clinical setting, including the Longest Health Center

FNH 8473 Advanced Sports Nutrition: 3 hours.

(Prerequisite: FNH 2293). Three hours lecture. The course integrates nutrition and exercise physiology principles to illustrate the links between training, increased demand for nutrients as a result of training, appropriate intake of foods, beverages and supplements, and excellent performance

FNH 8513 Theory and Practice of Health Education: 3 hours.

Three hours lecture. Historical perspectives and current status of health education/promotion. Fundamental constructs of the discipline in school, community, and worksite settings

FNH 8523 Health Promotion Techniques: 3 hours.

Three hours lecture. Examination of techniques utilized in delivery of health promotion interventions. Emphasizes uses of technology in development of activities suitable for diverse audiences and settings

FNH 8543 Health Education for Diverse Populations: 3 hours.

Three hours lecture. This course is designed to help students identify and develop programs to overcome the health disparities that exist in diverse populations

FNH 8553 Behavioral Epidemiology: 3 hours.

Three hour lecture. Behavioral and social environmental issues related to premature morbidity and mortality patterns Current research literature and application of epidemiological principles to health education/promotion

FNH 8556 Clinical Health Promotion and Wellness Coaching Internship: 6 hours.

(Prerequisites: FNH 6393, FNH 8513, FNH 8523, FHN 8553, FNH 8443, AND primary advisor’s approval). Six hours clinical instruction. Field-based internship in clinical health promotion and wellness coaching at an approved health care facility

FNH 8563 Principles of Epidemiology and Health Science Research: 3 hours.

Development of skills to interpret epidemiological research. Evaluation of various study design commonly used in the field of epidemiology related to health sciences

FNH 8572 Advanced Food Technology: 2 hours.

(Prerequisite: FNH 6583 and/or consent of instructor). Two hours lecture. Introduction and discussion of recent developments in Food Science and Technology including aseptic processing, microwave technology, food irradiation separation techniques, and modified atmosphere packaging

FNH 8613 Design and Administration of Health Promotion Programs: 3 hours.

Three hours lecture. Principles of health promotion planning models applicable to school, community, and worksite programs. Investigation of existing programs and current literature

FNH 8623 Current Issues in School Health: 3 hours.

Three hours seminar. Examination of the role of the health educator in the Coordinated School Health Program. Review of current curricular approaches and issues in school health

FNH 8653 Implementation and Evaluation of Health Promotion Programs: 3 hours.

(Prerequisite: FNH 8613, or consent of instructor). Three hours lecture. Development and application of evaluation protocols for health promotion programs. Process, impact and outcome measures are examined

FNH 8673 Applied Projects for Certified Health Education Specialists: 3 hours.

(Prerequisite: FNH 8513; FNH 8523; FNH 8553; FNH 8613; and FNH 8653, or consent of instructor.) Three hours directed individual study or special project. Experiential projects in health promotion program assessment, design, delivery, and evaluation. Utilization of skills of a Certified Health Education Specialist

FNH 8713 Applied Public Health Practicum: 3 hours.

(Prerequisites: Master of Public Health core courses and permission of practicum director). Three hours Applied Health Practicum. A field-based experience for application of key concepts in public health necessary for success as a public health professional

FNH 8723 Integrative Experience: 3 hours.

(Prerequisites: Completion of all core Master of Public Health courses AND permission of primary advisor). Three hours practicum. Provide an opportunity to integrate the knowledge and competencies from all Master of Public Health coursework

FNH 8733 Policy in Public Health and Health Care Systems: 3 hours.

Three hours lecture. A comprehensive review of health care institutions today and their response to the economic, social/ethical, political/legal, technological, and ecological environments

FNH 8743 Nutrition Policy: 3 hours.

Three hours lecture. This course provides and overview of food and nutrition policy concepts and examines interactions among stakeholders affect policy design and implementation. This course will explore historical and contemporary food and nutrition policy issues

FNH 8753 Nutritional Epidemiology: 3 hours.

(Prerequisite: FNH 8563 Epidemiology and Health Science Research). Three hours lecture. An introduction to key concepts in epidemiology necessary to design, analyze, interpret, and critically evaluate population-based research in nutrition

FNH 8773 The Human Microbota and Optimal Health: 3 hours.

Three hours lecture. In-depth study to explore and better understand those microorganisms living in our bodies, with a focus on the gut, and the cross-talks between microbiomes and host health

FNH 8783 Plants and Nutraceuticals: Food as Medicine: 3 hours.

(Prerequisites: FNH 6663; BCH 6253). Three hours lecture. Investigation of foods and plants along with their nutraceutical or medicinal qualities

FNH 8793 Functional Nutrition in Chronic Disease Prevention and Management: 3 hours.

(Prerequisite: FNH 6663; FNH 8293; or BH 6253 or equivalent). Three hours lecture. This course reviews the use of nutrition as medicine to prevent and manage chronic disease

FNH 8983 Ingredient Technology: 3 hours.

Three hours lecture. A special study of the major food ingredients including functionality, applications, formulations, and legal considerations for formulated products

FNH 8990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.

Credit and title to be arranged. This course is to be offered on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)

FNH 9000 Research in Food, Nutrition and Health Promotion: 1-13 hours.

Hours and credits to be arranged

Department of Biochemistry, Nutrition, and Health Promotion

Biochemistry and Molecular Biology Program

Biochemistry Minor

Graduate Studies Track

Preparation for entry into an accelerated Master's Program (THESIS) in Biochemistry and Molecular Biology

Preparation for entry into an accelerated Master's Program (NON-THESIS) in Biochemistry and Molecular Biology

Preparation for entry into an accelerated Ph.D. Program in Molecular Biology

Preparation for entry into Pharm.D. Program University of Tennessee Health Science Center (UTHSC) College of Pharmacy.

Food Science, Nutrition, and Health Promotion

Food and Nutrition Concentration

BS in Biochemistry & Molecular Biology

Degree Requirements

Pre-Medicine Concentration (MED)

Pre-Dental Concentration (DENT)

Pre-Pharmacy Concentration (PPHR)

Pre-Optometry Concentration (OPT)

Science Concentration (SCI)

Bioinformatics Concentration (BINF)1

Pre-MBA Concentration (PMBA)

Forensic Sciences Concentration (FOSC)

Entomology Concentration (ENT)

Plant Pathology Concentration (PPTH)

Pre-Veterinary Medicine Concentration (PVBC)

Three year program (3+1) for early admission into the College of Veterinary Medicine

BS in Food Science, Nutrition, and Health Promotion

Food Processing/Business Concentration (FSTP)

Food Science Concentration (FSSC)

Food Safety Concentration (FDS)

Food and Nutrition Concentration (FN)

Pre-Health Professions Concentration (PHP)

B.S. in Culinology®

Degree Requirements

Biochemistry Minor

Food Science Minor

Meat Science Certificate

Certificate Requirements

Courses

Print Options

Bioinformatics Concentration (BINF)¹

B.S. in Culinology^®