Department of Food Science, Nutrition and Health Promotion
Interim Department Head: Professor Ashli Brown
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 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 2000, Chicago, IL, 60606-6995; telephone 800-877-1600, 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 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 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.
- Eight (8) 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 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 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 | |
| English Composition I | ||
or EN 1104 | Expanded English 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 | ||
| 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 Processing/Business Concentration | 68 | |
| General Microbiology | ||
| Trigonometry | ||
| General Physics I | ||
or PH 2213 | Physics I | |
| Introduction to Food Marketing | ||
or MKT 3013 | Principles of Marketing | |
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 1 | ||
| Applications of Computer Tech to Agricultural Education, Leadership, and Communications 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 (6 hours) | ||
| Food Engineering Fundamentals | ||
or FNH 4583 | Food Preservation Technology | |
| 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 | |
| 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 | ||
| General Microbiology | ||
| 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 Tech to Agricultural Education, Leadership, and Communications 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 (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 | |
| 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 | |
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 Safety Concentration 1 | 48 | |
| 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 Tech to Agricultural Education, Leadership, and Communications 3 | ||
| Animal Nutrition | ||
| Career Planning and Success Skills in Food Science | ||
| Applied Food Chemistry | ||
FNH 3314 | ||
| Microbiology of Foods | ||
| Poultry Processing | ||
| Food Preservation Technology | ||
| Electives (Select 3-6 credits from the following list) | 3-6 | |
| 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 | ||
| Animal Science Laboratory | ||
| Livestock Growth and Development | ||
| Livestock Management Practices | ||
| Swine Science | ||
| Animal Breeding | ||
| Beef Cattle Science | ||
| Physiology of Reproduction | ||
| Practices in Physiology of Reproduction | ||
| Cell Biology | ||
| Immunology | ||
| Vertebrate Histology | ||
| Animal Physiology | ||
| Anatomy and Physiology | ||
| Diseases of Poultry | ||
| 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 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 | |
| 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 | ||
| 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 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| English Composition II | ||
or EN 1173 | Accelerated Composition II | |
| Fine Arts | 3 | |
Select from University General Education Core | ||
| Natural Sciences | 12 | |
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| Investigations in Chemistry II | ||
| General Microbiology | ||
| Math (General Education) | 6 | |
| College Algebra (or higher) | ||
| 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 | |
| General Psychology | ||
| Introduction to Sociology | ||
or SO 1103 | Contemporary Social Problems | |
or SO 1203 | Sociology of Families | |
| 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 | ||
| 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 | 59 | |
| Principles of Biochemistry | ||
| Biology I | ||
| Human Anatomy | ||
| Human Physiology | ||
| Principles of Management | ||
| Medical Terminology | ||
| Science of Food Preparation | ||
| The Food Service System | ||
| Nutrition Professional Development | ||
| Community Nutrition | ||
| Nutrition Assessment | ||
| Nutrition and Chronic Disease | ||
| Medical Nutrition Therapy | ||
| Macronutrients: Human Metabolism | ||
| Quantity Food Production and Service | ||
| Micronutrients: Human Metabolism 3 | ||
| Nutrition Throughout the Life Cycle | ||
| Research Methods in Food and Nutrition 2 | ||
| Nutrition Education and Counseling Skills | ||
| 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 | |
| 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 (General Education) | 9 | |
| College Algebra (or higher) | ||
| Introduction to Statistics | ||
or ST 3123 | Introduction to Statistical Inference | |
| Calculus I | ||
| Natural Science | 12 | |
| Biology I | ||
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| 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 | |
| Individual and Family Nutrition | ||
| Food Science, Nutrition and Health Promotion Seminar | ||
| Composition and Chemical Reactions of Foods | ||
| Introduction to Human Resource Management | ||
| Organic Chemistry Laboratory I | ||
| Organic Chemistry I | ||
| Fundamentals of Public Speaking | ||
or CO 1013 | Introduction to Communication | |
or CO 3213 | Small Group Communication | |
| Pre-Health Professions Concentration | 57 | |
| Professional Writing in Agriculture, Natural Resources, and Human Sciences 1 | ||
| Applications of Computer Tech to Agricultural Education, Leadership, and Communications 2 | ||
| Principles of Biochemistry | ||
| Biology II | ||
| Human Physiology | ||
| General Microbiology | ||
| Organic Chemistry Laboratory II | ||
| Organic Chemistry II | ||
| Introduction to Health Professions | ||
| Basic Principles of Health Promotion | ||
| Nutrition and Chronic Disease | ||
| Applied Food Chemistry | ||
| Prevention and Control of Disease | ||
| Microbiology of Foods | ||
| Food Preservation Technology | ||
| Calculus II | ||
| General Physics I | ||
or PH 2213 | Physics I | |
| General Physics II | ||
or PH 2223 | Physics II | |
| 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 | |
| English Composition I | ||
or EN 1163 | Accelerated Composition I | |
| English Composition II | ||
or EN 1173 | Accelerated Composition II | |
| Mathematics (General Education) | 6 | |
| College Algebra | ||
| Introduction to Statistical Inference | ||
| Natural Sciences | 8 | |
| Chemistry I | ||
| Investigations in Chemistry I | ||
| Chemistry II | ||
| 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 | |
| Elementary Organic Chemistry | ||
| Elementary Organic Chemistry Laboratory | ||
| Biology I | ||
| General Microbiology | ||
| Introduction to Food Science, Nutrition and Health Promotion | ||
| Science of Food Preparation | ||
| Food Products Evaluation | ||
| Individual and Family Nutrition | ||
| Quality Assurance of Food Products | ||
| Food Law | ||
| Food Preservation Technology | ||
| New Food Product Development | ||
| Composition and Chemical Reactions of Foods | ||
| Applied Food Chemistry | ||
| Microbiology of Foods | ||
| ServSafe MUW | ||
| Introduction to Culinary Arts MUW | ||
| Food Prep I MUW | ||
| Food Prep II MUW | ||
| Menu and Recipe Development MUW | ||
| CA Internship 2 | ||
or FNH 4480 | Food Science Internship | |
| Food Preparation III MUW | ||
| World Cuisines MUW | ||
| Business Skills in Culinary Arts MUW | ||
| CA/FNH Electives | 5-6 | |
Choose from list of approved electives 1 | ||
| Oral Communication Requirement | 3 | |
| Fundamentals of Public Speaking | ||
or CO 3213 | Small Group Communication | |
| Writing Requirement | 3 | |
| 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. |
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 | ||
FNH 3314 | ||
| Quality Assurance of Food Products | ||
| Dairy Foods Processing | ||
| Poultry Processing | ||
| 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: | ||
| Meats Judging I | ||
or FNH 3142 | Meats Judging I | |
| Livestock Growth and Development | ||
| Composition and Chemical Reactions of Foods | ||
or FNH 4243 | Composition and Chemical Reactions of Foods | |
| Advanced Science of Muscle Foods | ||
or FNH 4313 | Advanced Science of Muscle Foods | |
| Analysis of Food Products | ||
| Quality Assurance of Food Products | ||
| Applied Food Chemistry | ||
| Poultry Products Safety and Sanitation | ||
or PO 4512 | Poultry Products Safety and Sanitation | |
| Total Hours (minimum) | 24 | |
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 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 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.
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 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.
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 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 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 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 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 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.
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 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.
(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 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 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.
(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 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: 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 6363 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 6373 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 6393 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 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 6463 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 6512 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 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 6573 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 6583 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 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 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.
(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 6783 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 6793 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 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 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 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 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 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 System: 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 Nutraceutials - 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 Dissertation Research/Dissertation in Food, Nutrition and Health Promotion: 1-13 hours.
Hours and credits to be arranged