| Freshman
Year |
| Fall
Semester |
Spring
Semester |
| BIOL
211, Principles of Biology I |
3
|
BIOL
212, 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
|
| BIOL
255, Fund. of Human Anatomy & Phys I |
3
|
BIOL
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 or 220, Publicity/Public Relations |
3
|
| MKT 340,
Principles of Marketing |
3
|
JL MC
347 or ENGL 205, 302, 309, 313, or 314 |
3
|
| HD
FS (CHS) 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
347 or ENGL 205, 302, 309, 313 or 314 |
3
|
MKT 447,
Fundamentals of Consumer Behavior |
3
|
| Core
course (CHS) or Elective* (CAg) |
2-3
|
Humanities
(CHS) or Elective
(CAg) |
3
|
| FS HN
342 World Food Issues |
3
|
Humanities
(CHS) 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 International Perspectives
and U.S. Diversity requirements by choosing three credits
of coursework from each of the university-approved lists. The approved
lists can be found at http://www.iastate.edu/~registrar/courses/ip-list.html
and http://www.iastate.edu/~registrar/courses/diversity-list.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.
updated February
2005 |
