|
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 I |
3 |
| FS HN 110, Orientation |
1 |
LIB 160, Library |
0.5 |
| CHEM 163, General Chemistry |
4 |
CHEM 164, General Chemistry |
3 |
| CHEM 163L, Laboratory General Chemistry |
1 |
FS HN 167, Introduction to Human Nutrition |
3 |
| Humanities |
3 |
MATH 160, Survey of Calculus |
4 |
| Total credits: |
15 |
Total credits: |
16.5 |
|
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 |
SP CM 212 or COMST 214, Communication |
3 |
| STAT 101 or 104, Statistics |
3-4 |
MICRO 201 or 302, Microbiology |
2-3 |
| FS HN 203, Contemporary Issues in FSHN |
1 |
MICRO 201L or 302L, Microbiology Lab |
1 |
| FS HN 272, Basic Principles in Food Processing |
3 |
ECON 101, Principles of Microeconomics |
3 |
| PHYS 106, The Physics of Common Experience |
4 |
HD FS (CHS) or ENV S (CAg) |
2-3 |
| Total credits: |
15-16 |
Total credits: |
14-16 |
|
Junior
Year |
| Fall Semester |
Spring
Semester |
| FS HN 311, Food Chemistry |
4 |
FS HN 351, Unit Operations in Food Processing |
3 |
| FS HN 420, Food Microbiology |
3 |
FS HN 403, Food Laws, Reg. and Reg. Process |
2 |
| FS HN 421, Food Microbiology Laboratory |
3 |
FS HN 405, Food Quality Assurance |
3 |
| Economics or business course |
3 |
JL MC 205, 220 or 347, Communications |
3 |
| Humanities (CHS) or Ethics (CAg) |
3 |
Social Science |
3 |
| Total credits: |
16 |
Core course (CHS) or Elective* (CAg) |
2-3 |
| |
|
Total credits: |
16-17 |
|
Senior
Year |
| Fall Semester |
Spring
Semester |
| FS HN 471, Food Processing |
3 |
FS HN 410, Food Analysis |
3 |
| FS HN 472, Food Processing Lab |
2 |
FS HN 412, Food Product Development |
4 |
| FS HN 406 Sensory Evaluation of Food |
3 |
FS HN 480, Professional Seminar in FSHN |
1 |
| Economics or business course |
3 |
Humanities (CHS) or Elective* (CAg) |
3 |
| FS HN 342 World Food Issues |
3 |
Humanities (CHS) or Elective* (CAg) |
3 |
| Total credits: |
14 |
Total credits: |
16 |
| |
|
|
|
| *Choose elective courses to be greater than or equal
to 120.5 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 |
