| Freshman
Year |
| Fall
Semester |
Spring
Semester |
| BIOL
201, Principles of Biology I |
3
|
BIOL
202, Principles of Biology II |
3
|
| ENGL
104, First-Year
Composition I |
3
|
ENGL
105, First-Year
Composition II |
3
|
| FS HN
110, Orientation |
1 |
LIB 160,
Library |
0.5
|
| CHEM
163, General Chemistry |
4
|
FS HN
167, Introduction to Human Nutrition |
3
|
| CHEM
163L, Laboratory in General Chemistry |
1
|
ECON
101, Principles of Microeconomics |
3
|
| College-level
Math |
3
|
Humanities
|
3 |
| Total
credits: |
15
|
Total
credits: |
15.5 |
| Sophomore
Year |
| Fall
Semester |
Spring
Semester |
| CHEM
231, Elementary Organic Chemistry |
3
|
BBMB
301, Survey of Biochemistry |
3
|
| CHEM
231L, Lab in Elem. Organic Chemistry |
1
|
FS
HN 261, Fundamentals of Human Nutrition |
2
|
| ZOOL
255, Fund. of Human Anatomy & Phys I |
3
|
ZOOL
256, Fund. of Human Anatomy & Phys II |
3
|
| FS
HN 203, Contemporary Issues in FSHN |
1
|
MICRO
201 or 302, Microbiology |
2-3
|
| STAT
101 or 104, Statistics |
3-4 |
MICRO
201L or 302L, Microbiology Laboratory |
1
|
| PHYS
106, The Physics of Common Experience |
4
|
FS
HN 214, Scientific Study of Food |
5
|
| Total
credits: |
15-16
|
Total
credits: |
16-17
|
| Junior
Year |
| Fall
Semester |
Spring
Semester |
| FS HN
272, Basic Principles of Food Processing |
3
|
FS HN
403, Food Laws, Reg.
and Reg. Process |
2
|
| FS HN
311, Food Chemistry |
4
|
FS HN
405, Food Quality Assurance |
3
|
| FS HN
420, Food Microbiology |
3
|
JL MC
205, Publicity Methods |
3
|
| MKT 340,
Principles of Marketing |
3
|
JL MC
347, Science Communication |
3
|
| HD
FS (CFCS) or ENV S (CAg) |
2-3
|
SP CM
212 or COMST 214, Communications |
3
|
| Total
credits: |
15-16
|
Total
credits: |
14
|
| Senior
Year |
| Fall
Semester |
Spring
Semester |
| FS HN
406, Sensory Evaluation of Food |
3
|
FS HN
412, Food Product Development |
4 |
| FS HN
411, Experimental Study of Food |
3
|
FS HN
480, Professional Seminar in FSHN |
1 |
| JL MC
220, Principles of Public Relations |
3
|
MKT 447,
Fundamentals of Consumer Behavior |
3
|
| Core
course (CFCS) or Elective* (CAg) |
2-3
|
Humanities
(CFCS) or Ethics
(CAg) |
3
|
| Elective*
|
3
|
Core
course (CFCS) or Elective* (CAg) |
3
|
| Total
credits: |
14-15
|
Total
credits: |
14
|
| *Choose
elective courses to total greater than or equal 120 credits.
|
| Additional
Requirements: Students must fulfill the U.S. Diversity and International
Perspectives requirements by choosing three credits of coursework
from each of the university-approved lists. Courses selected from
these lists may also be used to fulfill other course requirements.
The approved lists can be found at http://www.iastate.edu/~registrar/courses/div-home.html
|
| Note:
This sequence is only an example. The number of credits taken each
semester should be based on the individual student's situation.
Factors that may affect credit hours per semester include student
ability, employment, health, activities, and grade point considerations.
|
