Department of Food Science, Nutrition and Health Promotion
Department Head: Professor Sam Chang
Office: 107 Herzer Building
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 either a degree or a concentration in Culinology®. This is a dual degree program in which students take courses at Mississippi State University and Mississippi University for Women in Columbus, Mississippi.
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 and menu planners to food manufacturing, fine dining and product development.
Nutritionists and 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 Nutrition concentration fulfills the Academy of Nutrition and Dietetics academic requirements to become a Registered Dietitian (RD).
The Department of Food Science, Nutrition and Health Promotion (FNH) is proud to offer undergraduate education in Food Science and Nutrition. Nutrition 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 2000, Chicago, IL 60606-6995; telephone 312-899-0040, ext. 5400. http://www.eatright.org/ACEND.
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, Wight 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)
- Culinology®
- Nutrition
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 Nutrition and Dietetics (DP) at Mississippi State University is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the American Dietetic Association. Upon completion of the DP program, graduates may pursue participation in a supervised practice program.
Didactic Program in Nutrition and Dietetics:
- To enter the Didactic Program in Nutrition and Dietetics (DP), students must have a 3.0 MSU 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 2203 Science of Food Preparation, FNH 2293 Individual and Family Nutrition, ST 2113 Introduction to Statistics.
- A grade of "C" or better is required in all Didactic Program 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 Nutrition and Dietetics (DP) must have a minimum of a 3.0 MSU GPA and a minimum grade of "C" or better in all of the required DP courses.
- Nine (9) 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. Successful completion of the supervised practice program, followed by the Registration Exam, fulfills the requirements to become a Registered Dietitian.
Food Processing/Business Concentration (FSTP)
Major Advisor: Associate Professor Wes Schilling
FSTP combines food science and business courses to prepare students for careers int he food industry, government, or private business.
| English Composition | 6 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| 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 | |
| Biology I | ||
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| Math (General Education) | 6 | |
| College Algebra (or higher math) | ||
| 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 | |
| Introduction to Food and Resource Economics | ||
Select from University Gen Ed Core | ||
| Major Core Courses | 17 | |
| Elementary Organic Chemistry | ||
| Elementary Organic Chemistry Laboratory | ||
| Introduction to Human Resource Management | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Individual and Family Nutrition | ||
| Composition and Chemical Reactions of Foods | ||
| Fundamentals of Public Speaking | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Food Processing/Business Concentration | 68 | |
| General Physics I | ||
or PH 2213 | Physics I | |
| Introduction to Food Marketing | ||
| Principles of Marketing | ||
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 1 | ||
| Applications of Computer Technology to Agricultural Information Science and Education 2 | ||
| Career Planning and Success Skills in Food Science | ||
| Food Products Evaluation | ||
| Analysis of Food Products | ||
| Applied Food Chemistry | ||
| Food Law | ||
| Microbiology of Foods | ||
| Food Science Internship | ||
| Food Engineering Fundamentals | ||
| Food Preservation Technology | ||
| New Food Product Development | ||
| Electives - Food Processing (6-8 hours) 3 | ||
| Electives in FNH (9 hours) 4 | ||
| Business Electives (12 hours) 5 | ||
| Free Electives (0-2 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 Introduction to Meat Science,FNH 4143 Dairy Foods Processing,FNH 4514 Poultry Processing, or FNH 4613 Seafood Processing |
| 4 | Choose three additional FNH 3000-4000 level courses 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 Advisor: Associate Professor Wes Schilling
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 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| 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 | |
| Biology I | ||
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| Math (General Education) | 6 | |
| Calculus I | ||
| 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 | |
| Introduction to Food and Resource Economics | ||
Select from University Gen Ed Core | ||
| Major Core Courses | 17 | |
| Elementary Organic Chemistry | ||
| Elementary Organic Chemistry Laboratory | ||
| Introduction to Human Resource Management | ||
| Individual and Family Nutrition | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Composition and Chemical Reactions of Foods | ||
| Fundamentals of Public Speaking | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Food Science Concentration | 68 | |
| Biology II | ||
| Principles of Biochemistry | ||
| Calculus II | ||
| General Physics I | ||
or PH 2213 | Physics I | |
| General Physics II | ||
or PH 2223 | Physics II | |
| Principles of Financial Accounting | ||
| Principles of Marketing | ||
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 1 | ||
| Applications of Computer Technology to Agricultural Information Science and Education 2 | ||
| Career Planning and Success Skills in Food Science | ||
| Food Products Evaluation | ||
| Analysis of Food Products | ||
| Quality Assurance of Food Products | ||
| Applied Food Chemistry | ||
| Food Law | ||
| Microbiology of Foods | ||
| Food Engineering Fundamentals | ||
or FNH 4583 | Food Preservation Technology | |
| New Food Product Development | ||
| Food Science Internship | ||
| Electives - Food Processing (3-4 hours) 3 | ||
| Electives - FNH (4-6 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 Introduction to Meat Science, FNH 4143 Dairy Foods Processing, FNH 4514 Poultry Processing, or FNH 4613 Seafood Processing |
| 4 | Choose an additional 4-6 hours from all 3000-4000 level food science, nutrition, and health promotion classes. |
Food Safety Concentration (FDS)
Major Advisors: Associate Professor Wes Schilling, Assistant Professor J. Byron Williams
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 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| 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 | |
| Biology I | ||
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| Math (General Education) | 6 | |
| College Algebra | ||
| Trigonometry | ||
or MA 1713 | Calculus I | |
| Humanities (General Education) | 6 | |
Select from University Gen Ed Core | ||
| Social/Behavioral Sciences (General Education) | 6 | |
| AEC 2713 | Introduction to Food and Resource Economics | 3 |
Select from Gen Ed Core | ||
| Major Core Courses | 17 | |
| Elementary Organic Chemistry | ||
| Elementary Organic Chemistry Laboratory | ||
| Introduction to Human Resource Management | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Individual and Family Nutrition | ||
| Composition and Chemical Reactions of Foods | ||
| Fundamentals of Public Speaking | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Food Safety Concentration 1 | 42 | |
| Organic Chemistry II | ||
| Organic Chemistry Laboratory II | ||
| Biology II | ||
| General Microbiology | ||
| Principles of Biochemistry | ||
| General Physics I | ||
or PH 2213 | Physics I | |
| General Physics II | ||
or PH 2223 | Physics II | |
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 2 | ||
| Applications of Computer Technology to Agricultural Information Science and Education 3 | ||
| Animal Nutrition (substituted for FNH 2293 in core) | ||
| Career Planning and Success Skills in Food Science | ||
| Applied Food Chemistry | ||
| Advanced Science of Muscle Foods | ||
| Microbiology of Foods | ||
| Poultry Processing | ||
| Food Preservation Technology | ||
| Electives (Select 6-9 credits from the following list) | 6-9 | |
| Principles of Financial Accounting | ||
| Meats Judging I | ||
| Analysis of Food Products | ||
| Dairy Foods Processing | ||
| Quality Assurance of Food Products | ||
| New Food Product Development | ||
| Animal Science | ||
| Livestock Growth, Development and Evaluation | ||
| Livestock Management Practices | ||
| Swine Science | ||
| Animal Breeding | ||
| Physiology of Reproduction | ||
| Practices in Physiology of Reproduction | ||
| Cell Biology | ||
| Immunology | ||
| Animal Physiology | ||
| Diseases of Poultry | ||
| Anatomy and Physiology | ||
| Avian Reproduction | ||
| Broiler Production | ||
| Poultry Nutrition | ||
| 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 thier 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 Animal Safety Concentration) after theri fourth year of studies as well as allow these students another year to attejmpt to earn admittance into the School of Veterinary Medicine. | ||
| Optional Senior Year | ||
| Analysis of Food Products | ||
| Quality Assurance of Food Products | ||
| 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 | ||
| 1 | 42 hours is equal to 45-3 hours to account for the substitution for FNH 2293 in the major core. |
| 2 | Fulfills Jr/Sr Writing Requirement |
| 3 | Fulfills Computer Lit Requirement |
Culinology Concentration (CN)
Major Advisor: Associate Professor Wes Schilling
CN is designed for students who wish to work as a research chef or work in the areas of product development or research and development in the food industry.
| English Composition | 6 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| English Composition II | ||
or EN 1173 | Accelerated Composition II | |
| Fine Arts (General Education) | 3 | |
Select from University Gen Ed Core | ||
| Natural Sciences | 12 | |
| Biology I | ||
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| Math (General Education) | 6 | |
| College Algebra | ||
| 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 | |
| Introduction to Food and Resource Economics | ||
Select from University Gen Ed Core | ||
| Major Core Courses | 17 | |
| Elementary Organic Chemistry | ||
or CH 4513 | Organic Chemistry I | |
| Elementary Organic Chemistry Laboratory | ||
or CH 4511 | Organic Chemistry Laboratory I | |
| Introduction to Human Resource Management | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Individual and Family Nutrition | ||
| Fundamentals of Public Speaking | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Culinology Concentration courses | 68 | |
| General Physics I | ||
or PH 2213 | Physics I | |
| Principles of Financial Accounting | ||
| Principles of Marketing | ||
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 1 | ||
| Applications of Computer Technology to Agricultural Information Science and Education 2 | ||
| Career Planning and Success Skills in Food Science | ||
| Food Products Evaluation | ||
| Science of Food Preparation | ||
| Analysis of Food Products | ||
| Applied Food Chemistry | ||
| Food Law | ||
| FNH 4480 | Food Science Internship | 3-6 |
| Food Preservation Technology | ||
or FNH 4573 | Food Engineering Fundamentals | |
| New Food Product Development | ||
Electives - Food Processing (4-6 hours) | ||
FNH Electives (4-6 hours) | ||
| ServSafe 3 | ||
or FNH 4000 | Directed Individual Study in Food Science, Nutrition and Health Promotion | |
| Intro to Culinary Arts | ||
| Food Prep I | ||
| Food Prep II | ||
| Dining Room Service | ||
| World Cuisines | ||
Electives (0-2 hours) | ||
| 1 | Fulfills Jr/Sr Writing Requirement |
| 2 | Fulfills Computer Lit Requirement |
| 3 | These courses (abbreviation CA) are taught at Mississippi University for Women in the Culinary Arts Institute. |
Food and Nutrition Concentration (FN)
Major Advisor: Professor Sylvia Byrd, Didactic Program in Nutrition and Dietetics Director; Instructor Renee Matich, FSNHP Undergraduate Coordinator
| English Composition | 6 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| English Composition II | ||
or EN 1173 | Accelerated Composition II | |
| Fine Arts | 3 | |
Select from General Education Core | ||
| Math | 6 | |
| College Algebra (or higher) | ||
| Introduction to Statistics | ||
| Science | 12 | |
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| General Microbiology | ||
| Humanities | 6 | |
Select from General Education Core | ||
| Social Sciences | 6 | |
| General Psychology | ||
Select from General Education Core with Advisor Approval | ||
| Major Core | 17 | |
| Elementary Organic Chemistry | ||
or CH 4513 | Organic Chemistry I | |
| Elementary Organic Chemistry Laboratory | ||
or CH 4511 | Organic Chemistry Laboratory I | |
| Introduction to Human Resource Management | ||
| Individual and Family Nutrition | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Composition and Chemical Reactions of Foods | ||
| Fundamentals of Public Speaking 1 | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Food and Nutrition Concentration | 68 | |
| Biology I | ||
| Human Physiology | ||
| Principles of Management and Production | ||
| Medical Terminology | ||
| Principles of Biochemistry | ||
| Science of Food Preparation | ||
| Nutrition Field Experience | ||
| Research Methods in Food and Nutrition 2 | ||
| The Food Service System | ||
| Nutrition Professional Development | ||
| Community Nutrition | ||
| Nutrition Assessment | ||
| Nutrition and Chronic Disease | ||
| Medical Nutrition Therapy | ||
| Macronutrients: Human Metabolism | ||
| Micronutrients: Human Metabolism 3 | ||
| Quantity Food Production and Service. | ||
| Nutrition Throughout the Life Cycle | ||
| Nutrition Education and Counseling Skills | ||
| Electives (9 hours) | ||
| Total Hours | 124 | |
| 1 | Fulfills Oral Communication Requirement |
| 2 | Fulfills Jr/Sr Writing Requirement |
| 3 | Fulfills Computer Literacy Requirement |
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 | |
| New Food Product Development | ||
| Introduction to Food Science, Nutrition and Health Promotion | ||
| Introduction to Meat Science | ||
| Quality Assurance of Food Products | ||
| Dairy Foods Processing | ||
| Poultry Processing | ||
| Analysis of Food Products | ||
| Total Hours | 18 | |
B.S. in Culinology®
Major Advisors: Associate Professor Wes Schilling
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.”
General Education Requirements
| English Composition | ||
| EN 1103 | English Composition I | 3 |
| or EN 1163 | Accelerated Composition I | |
| EN 1113 | English Composition II | 3 |
| or EN 1173 | Accelerated Composition II | |
| Mathematics | ||
| MA 1313 | College Algebra | 3 |
| ST 3123 | Introduction to Statistical Inference | 3 |
| Science | ||
| CH 1213 | Chemistry I | 3 |
| CH 1211 | Investigations in Chemistry I | 1 |
| CH 1223 | Chemistry II | 3 |
| CH 1221 | Investigations in Chemistry II | 1 |
| Humanities | ||
| Select from General Education courses | 6 | |
| Fine Arts | ||
| Select from General Education courses | 3 | |
| Social Sciences | ||
| AEC 2713 | Introduction to Food and Resource Economics | 3 |
| Select from General Education courses (w/advisor approval) | 3 | |
| Major Requirements | ||
| CH 2503 | Elementary Organic Chemistry | 3 |
| CH 2501 | Elementary Organic Chemistry Laboratory | 1 |
| BIO 1134 | Biology I | 4 |
| BIO 3304 | General Microbiology | 4 |
| FNH 1103 | Introduction to Food Science, Nutrition and Health Promotion | 3 |
| FNH 2203 | Science of Food Preparation | 3 |
| FNH 2112 | Food Products Evaluation | 2 |
| FNH 2293 | Individual and Family Nutrition | 3 |
| FNH 4164 | Quality Assurance of Food Products | 4 |
| FNH 4333 | Food Law | 3 |
| FNH 4583 | Food Preservation Technology | 3 |
| FNH 4593 | New Food Product Development | 3 |
| FNH 4243 | Composition and Chemical Reactions of Foods | 3 |
| FNH 4241 | Applied Food Chemistry | 1 |
| FNH 4414 | Microbiology of Foods | 4 |
| CA 1251 | ServSafe MUW | 1 |
| CA 2003 | Intro to Culinary Arts MUW | 3 |
| CA 3005 | Food Prep I MUW | 5 |
| CA 3015 | Food Prep II MUW | 5 |
| CA 3023 | Menu and Recipe Dev MUW | 3 |
| CA 3500 | CA Internship 2 | 6-12 |
| CA 4013 | World Cuisines MUW | 3 |
| CA 4103 | Business Skills in Culinary Arts MUW | 3 |
| CA/FNH Electives | ||
| Choose from list of approved electives 1 | 6-10 | |
| Oral Communication Requirement | ||
| CO 1003 | Fundamentals of Public Speaking | 3 |
| or CO 3213 | Small Group Communication | |
| Writing Requirement | ||
| AIS 3203 | Professional Writing in Agriculture, Natural Resources, and Human Sciences | 3 |
| 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 3263 Research Methods in Food and Nutrition, FNH 4114 Analysis of Food Products, FNH 4143 Dairy Foods Processing, FNH 3314 Introduction to Meat Science, 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 Mgmt, CA 3643 CA Venture Marketing, CA 3653 HR Mgmt of Cul Business, CA 4603 Culinary Arts Entrepreneurship |
| 2 | To be completed after the Junior or Senior Years. |
Courses
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 imiportance 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 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 handing 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.
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)
FNH 3003 Nutrition Field Experience: 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
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 3113 Wine Appreciation: 3 hours.
Three hours lecture. Prinicples of wine identification. evaluation and service with emphasis on the wines of Europe and the United States
FNH 3142 Meats Judging I: 2 hours.
Spring semester. Four hours laboratory. Grading and judging meat carcasses and cuts, study of packing house operations. (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 life-styles
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 foodservice system concept, functional subsystems, and management of financial and human resources
FNH 3314 Introduction to Meat Science: 4 hours.
(Prerequisites:ADS 1114 or FNH 1103). Three hour lecture. Two hours laboratory. Introduction to survey of the muscle food industry including history, production of meat including harvesting, inspection ecluation and fabrication, storage and value added manufacturing of meat. (Same as ADS 3314)
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 Nutrition and Chronic Disease: 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 4153 Food Plant Management: 3 hours.
(Prerequisite: Senior Standing or consent of instructor). Two hours lecture. One hour laboratory. A study of problems associated with the general management of food processing plants
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: 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 4274 Advanced Food Service Management: 4 hours.
(Prerequisites: FNH 3274 and FNH 4283) One hour lecture. Eight hours laboratory. Practical experience in the management of quantity food production for specialty dinners and catering, including purchasing and cost accounting
FNH 4283 Purchasing Food and Equipment for Food Service Systems: 3 hours.
Three hours lecture. Procuring food and equipment for foodservice 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.
(Prerequisiti: 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. (Same as ADS 4313/6313.)
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: BIO 4253/6253 or consent of instructor). 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. (Same as HS 4353/6353 and NTR 6353)
FNH 4373 Nutrition Education and Counseling Skills: 3 hours.
(Prerequisite: Grade of “C” or better in FNH 3723 and 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.
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 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 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, perservatives, 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 4773 Introduction to Environmental Health: 3 hours.
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.
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 4990 Food Science, Nutrition and Health Promotion: 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.)
FNH 6013 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 6114 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 6123 Nutrition and Chronic Disease: 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 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 6153 Food Plant Management: 3 hours.
(Prerequisite: Senior Standing or consent of instructor). Two hours lecture. One hour laboratory. A study of problems associated with the general management of food processing plants
FNH 6164 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 6173 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 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.
(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 6233 Medical Nutrition Therapy: 3 hours.
FNH 6241 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 6243 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 6253 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 6274 Advanced Food Service Management: 4 hours.
(Prerequisites: FNH 3274 and FNH 4283) One hour lecture. Eight hours laboratory. Practical experience in the management of quantity food production for specialty dinners and catering, including purchasing and cost accounting
FNH 6283 Purchasing Food and Equipment for Food Service Systems: 3 hours.
Three hours lecture. Procuring food and equipment for foodservice 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.
(Prerequisiti: 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. (Same as ADS 4313/6313.)
FNH 6333 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 6353 Nutrition Throughout the Life Cycle: 3 hours.
(Prerequisite: BIO 4253/6253 or consent of instructor). 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. (Same as HS 4353/6353 and NTR 6353)
FNH 6373 Nutrition Education and Counseling Skills: 3 hours.
(Prerequisite: Grade of “C” or better in FNH 3723 and 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 6393 Prevention and Control of Disease: 3 hours.
Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined
FNH 6414 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 6514 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 6553 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 6573 Food Engineering Fundamentals: 3 hours.
FNH 6583 Food Preservation Technology: 3 hours.
Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, perservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed
FNH 6593 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 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 6773 Introduction to Environmental Health: 3 hours.
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 6783 School and Community Drug Use Prevention: 3 hours.
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 6990 Special Topics in Food Science, Nutrition and Health Promotion: 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.)
FNH 7000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.
Hours and credit to be arranged
FNH 7223 Human Nutrition: 3 hours.
FNH 8000 Thesis Research/ Thesis in Food Science, Nutrition and Health Promotion: 1-13 hours.
Thesis Research/ Thesis. Hours and credits 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 presentaion of reports on specially assigned current topics in Food Science
FNH 8143 Advanced Food Chemistry: 3 hours.
(Prerequisite: FNH 4243/6243). Three hours lecture. Designed for students to recognize and appreciate the various colloidal phenomena encountered in foods and to develop a knowledge of techniques emplyed in their investigation
FNH 8153 Wellness and Aging: 3 hours.
Three hours lecture. A study designed to prepare practitioners to initiate, develop,and conduct programs in wellness and movement activities for the enrichment of life in older populations
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 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 Community Nutrition: 3 hours.
(Prerequisite:HS 3213 or consent of instructor). Three hours lecture. Nutrition services and problems in the community. Supervised experience in methods of determining and implementing action programs in nutrition education
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 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.
(Prerequisiste: 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 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.
Summer semester.(Prerequisite:CH 4513/6513 or equivalent and BIO 3304 or equivalent) 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 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 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 nodels 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.
Three hours lecture. Development and application of evaluation protocols for health promotion programs. Process, impact and outcome measures are examined
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 Dissertation Research /Dissertation in Food, Nutrition and Health Promotion: 1-13 hours.
Hours and credits to be arranged