FOOD SCIENCE Option-Consumer Food Science
Iowa State University Catalog, 2003-2005

120.5 total semester credits required

(18.5) COMMUNICATIONS and LIBRARY
(3) ENGL 104 First-Year Composition I
(3) ENGL 105 First-Year Composition II
(3) JL MC 205 Publicity Methods
(3) JL MC 220 Principles of Public Relations
(3) JL MC 347 Science Communication
(3) SP CM 212 Fundamentals of Public Speaking
or [ COMST 214 Professional Communication
(.5) LIB 160 Library Instruction

(6-7) MATHEMATICAL SCIENCES
(3) MATH College-level Math
(104, 105, 140, 142, 150, or above)

(3-4) STAT 101 Principles of Statistics
or [ STAT 104 Introduction to Statistics

(13) PHYSICAL SCIENCES
(4) CHEM 163 General Chemistry
(1) CHEM 163L Laboratory in General Chemistry
(3) CHEM 231 Elementary Organic Chemistry
(1) CHEM 231L Lab in Elementary Organic Chemistry
(4) PHYS 106 The Physics of Common Experience

(18-19) BIOLOGICAL SCIENCES
(3) BBMB 301 Survey of Biochemistry
(3) BIOL 201 Principles of Biology
(3) BIOL 202 Principles of Biology II
(2-3) MlCRO 201 or 302 Microbiology
(1) MICRO 201L or 302L Microbiology Laboratory
(3) ZOOL 255 Fund. of Human Anatomy & Phys. I
(3) ZOOL 256 Fund. of Human Anatomy & Phys. II

(14-21) HUMANITIES and SOCIAL SCIENCES*
(3) ECON 101 Principles of Microeconomics
(3) MKT 340 Principles of Marketing
(3) MKT 447 Fundamentals of Consumer Behavior

(5-6) College of Agriculture (CAg) students:
ENV S 120 or 201 - Environmental Issues
3- credit Humanities course

OR
(12) College of Family & Consumer Sciences (CFCS) students:
9 credits of Humanities
HD FS 102, 270, or 349

(3) Ethics* - Requirement for CAg students only

(38) FOOD SCIENCE AND HUMAN NUTRITION
(1) FS HN 110 Orientation
(3) FS HN 167 Introduction to Human Nutrition
(1) FS HN 203 Contemporary Issues in FSHN
(5) FS HN 214 Scientific Study of Food
(2) FS HN 261 Fundamentals of Human Nutrition
(3) FS HN 272 Basic Principles of Food Processing
(4) FS HN 311 Food Chemistry
(2) FS HN 403 Food Laws, Regulations, and the Regulatory Process
(3) FS HN 405 Food Quality Assurance
(3) FS HN 406 Sensory Evaluation of Food
(3) FS HN 411 Experimental Study of Food
(4) FS HN 412 Food Product Development
(3) FS HN 420 Food Microbiology
(1) FS HN 480 Professional Seminar in FSHN

(4-10) ELECTIVES -Select from any university courses to ensure completion of greater than or equal 120.5 total credits by graduation.

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ADDITIONAL REQUIREMENTS:
Students must fulfill the International Perspectives, U.S. Diversity, and CFCS core requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. The approved lists for International Perspectives and U.S. Diversity can be found at http://www.iastate.edu/~registrar/courses/div-home.html
Additional CFCS core requirement - CFCS students must select one of the following courses: TC 131, 165, 204, 342; FCEDS 379, HRI 233, 287, 391.

* Links to approved humanities, social sciences, and ethics courses: http://www.fshn.hs.iastate.edu/ugrad/courserequir.php