Food & Nutrition Science
College: Education, Health, and Human Sciences
Limited Access: No
Address: 207 Sandels Bldg.
Phone: (850) 644-5279
Description of Major
*Please Note: Face-to-face/in-person instruction of this program is available ONLY at the main campus in Tallahassee, FL. This program is NOT available via Online/Distance Learning.*
The undergraduate student majoring in Food and Nutrition Science is usually preparing for an advanced degree with specialization in Food Science or Nutrition and a career in university teaching and/or research, medicine, the food industry, or government. With proper advising, this program can also serve as a pre-medical curriculum.
Requirements for Progression to the Upper-Division Major:
As a prerequisite for entry into each undergraduate major in the department, students must achieve a grade of B minus or higher in HUN1201. Students must complete at least 52 hours of credit with a minimum grade point average of 2.00, at least half the required General Education hours, including all English composition and mathematics, or an A.A. Degree. " placeholder="Prerequisites for the Program">
Students must complete the following courses in preparation for upper division coursework in the major. All of the following may also apply toward General Education and/or major coursework. Each must be completed with a final grade of C minus or higher unless otherwise noted.
MAC X105 (3) College Algebra
MAC X114 (3) Analytic Trigonometry
MAC X140 (3) Precalculus Algebra
CHM X045/ X045L (3, 1) General Chemistry I, Lab
CHM X046, X046L (3, 1) General Chemistry II, Lab
HUN X201 (3) Science of Nutrition (“B minus" or higher required)
Note: State-wide common prerequisites are always under review. For the most current information and for acceptable alternative courses, visit the “Common Prerequisites Manual.” This is available from the “Student Services” section of http://www.flvc.org .
Students are encouraged to also complete the following during their freshman/sophomore years; each with a final grade of C minus or higher.
BSC 2010, 2010L (3,1) Biological Science with Lab
CGS X060 (3) Digital Literacy
CHM X210,/X210L (4) Organic Chemistry I (3 hrs. at FSU)
CHM X211/X211L (3, 1) Organic Chemistry II, Organic Chemistry II Lab (3, 3 hrs. at FSU)
ECO X013 (3) Macroeconomics or ECO X023 (3) Microeconomics or ECO X000 (3) Intro. Economics (ECO 2013 preferred)
MCB X004/X004L (3, 1 ) General Microbiology, Lab
PET X322, X322L (3,1) Functional Anatomy & Physiology I and Lab or BSC X085, X085L
PET X323C (4) Functional Anatomy & Physiology II with Lab or BSC X086, X086L
PHY X053C (4) College Physics with Lab
PSY X012 (3) General Psychology
STA X122 or STA X023 (3) Statistics
Requirements for Progression to the Upper-Division Major:
As a prerequisite for entry into each undergraduate major in the department, students must achieve a grade of B minus or higher in HUN1201. Students must complete at least 52 hours of credit with a minimum grade point average of 2.00, at least half the required General Education hours, including all English composition and mathematics, or an A.A. Degree.
Grades and Continuation Requirements
In order to graduate and/or continue with a major in Food & Nutrition Science, students must earn these required final grades in the following courses:
* Students are allowed only a single repeat in just ONE of the following courses: * (any attempt, at any institution)
“B minus“ or higher in HUN 1201
“C minus” or higher in: MAC 1105, MAC 1114, MAC 1140, MAC2311, CHM 1045, CHM 1045L, CHM 1046, CHM 1046L, CHM3120 and either CHM 2210 or CHM 3217.
Major Program of Studies at FSU: (90 hours)
A grade of C minus or higher must be earned for all required courses (exceptions: B minus or higher in HUN 1201).
College of Health & Human Sciences Core: (6 hours)
FAD 2230 (3) Family Relationships
XXX XXXX (3) One additional course from an area of Health & Human Sciences outside the major
Department/Major Requirements: (27 hours)
FOS 3026, FOS 3026L (3,1) Foods, Lab
FOS 4114C (4) Food Science
FOS 4209 (3) Food Safety and Quality
HUN 1201 (3) Science of Nutrition (B minus or higher required)
HUN 2125 (3) Food and Society
HUN 3224 (3) Intermediary Metabolism I
HUN 3226 (3) Intermediary Metabolism II
PET X322, X322L (3,1) Functional Anatomy & Physiology I and Lab or BSC X085, X085L and BSC X086, X086L
Requirements outside the College/Department: (57 hours)
ECO 2013 (3) Macroeconomics
PSY 2012 (3) General Psychology
MAC 1105 (3) College Algebra (or placement at a higher level)
MAC 1114 (3) Trigonometry
MAC 1140 (3) Precalculus Algebra
MAC 2311 (4) Calculus w/Analytic Geometry
STA 2122 (3) Intro to Applied Statistics or STA 2023 (3) Business Statistics
BSC 2010, BSC 2010L (3,1) Biological Sciences I, Lab (BSC 2010L meets Computer Skills Competency)
MCB 2004, 2004L (3,1) Microbiology, Lab
CHM 1045, 1045L (3,1) General Chemistry I, Lab
CHM 1046, 1046L (3,1) General Chemistry II, Lab
CHM 2210 (3) Organic Chemistry I
CHM 2211, CHM 2211L (3, 3) Organic Chemistry II, Organic Chemistry II Lab
CHM 3120, 3120L (2, 2) Introduction to Analytical Chemistry, Lab
BCH 3023C (3) Introduction to Biochemistry (with Lab)
PHY 2053C (4) College Physics A (with Lab)
Optional Didactic Program in Dietetics
Students wishing to meet the requirements for the Didactic Program in Dietetics (DPD) should contact the departmental academic advisor.
Digital Literacy (3 hours beyond major)
CGS 2060 Computer Fluency (3) or other University approved Digital Literacy course.
Oral Communication Competency (0-3 hours)
Students must demonstrate the ability to orally transmit ideas and information clearly. This requirement may be met with an approved college-level course; SPC 1017 is suggested.
Minimum Program Requirements - Summary
Min. Hrs. Required 120
General Education 36*
Prerequisites 0 beyond requirements for GE and major
Major Coursework 90*
Minor Coursework 0
Digital Literacy 0 beyond other requirements
Oral Competency 0 beyond other requirements
Electives to bring total hours to 120.
*NOTE: Required major coursework should be used to also satisfy General Education requirements where possible.
Mapping is FSU’s academic advising and monitoring system. Academic progress is monitored each Fall and Spring semester to ensure that students are on course to earn their degree in a timely fashion. Transfer students must meet mapping guidelines to be accepted into their majors. You may view the map for this major at www.academic-guide.fsu.edu/.
1. A minimum of 45 hours at the 3000 level or above, 30 of which must be taken at this University.
2. Half of the major course semester hours must be completed in residence at this University.
3. The final 30 hours must be completed in residence at this University.
Salary Information: For more information go to: National Association of Colleges and Employers (www.naceweb.org) or the Occupational Outlook Handbook (www.bls.gov/ooh/home.htm) provided by the U.S. Bureau of Labor Statistics.
Representative Job Titles Related to this Major: Food Scientist, Nutritionist, Food Editor, Product Development, Quality Control Analyst, or Researcher.
Representative Employers: Hospitals, Hotels and Restaurants, Colleges and Universities, State and Federal Food Laboratories, Social Service Agencies, Pharmaceutical Companies, Trade Associations, Food Companies.
View Food & Nutrition Science Academic Map