B.S/M.S. Program in Food Science and Technology
Iowa State University 2005-2007 Catalog

Administered by the Department of Food Science and Human Nutrition

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This is an accelerated program for well-qualified undergraduate students who wish to obtain an advanced degree. It is intended for students who show the drive, creativity, and ability to conduct independent research. Students in this program will meet all the requirements for both the B.S. and the M.S. degrees. Only students in the Food Science and Technology option are eligible and should have a 3.5 or higher GPA through the first semester of their junior year, at which time they apply for formal admission to the graduate program. Students are then admitted to the Graduate College at the beginning of the senior year and can take courses to fulfill their graduate degree requirements concurrently with courses for the B.S. degree.

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UNDERGRADUATE PROGRAM:

(9.5) COMMUNICATIONS and LIBRARY
(3) ENGL 104 First Year Composition I
(3) ENGL 105 First Year Composition II
(3) SP CM 212 Fundamentals of Public Speaking
or [ COMST 214 Professional Communication
(.5) LIB 160 Library Instruction

(11-12) MATHEMATICAL SCIENCES
Select one pair of calculus courses:
(4) MATH 165 Calculus I
(4) &[ MATH 166 Calculus II
or
(4) MATH 181 Calculus & Differential Equations 
(4) &[ MATH 182 Calculus & Differential Equations

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

(23) PHYSICAL SCIENCES
(4) CHEM 177 General Chemistry
(1) CHEM 177L Laboratory in General Chemistry
(3) CHEM 178 General Chemistry
(3) CHEM 331 Organic Chemistry
(1) CHEM 331L Laboratory in Organic Chemistry
(3) CHEM 332 Organic Chemistry
(4) PHYS 111 General Physics
(4) PHYS 112 General Physics

(13-16) BIOLOGICAL SCIENCES
(6) BB MB 404 Biochemistry & BB MB 405 Biochemistry
or
(3) BB MB 420 Physiological Biochemistry
(3) BIOL 211 Principles of Biology I
(3) BIOL 212 Principles of Biology II
(3) MICRO 302 Biology of Microorganisms
(1) MICRO 302L Microbiology Laboratory

(11-18) HUMANITIES and SOCIAL SCIENCES*
11-12) College of Agriculture (CAg) students:
ENV S 120 or 121 - Environmental Issues
3-credit Humanities course
3-credit Social Science course
3-credit FS HN 342 World Food Issues
OR
(18) College of Human Sciences (CHS) student:
9 credits of Humanities
HD FS 102, 270, 349
3 credits of Social Sciences
FS HN 342 World Food Issues

(39) 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
(4) FS HN 311 Food Chemistry
(3) FS HN 351 Unit Operations in Food Processing
(2) FS HN 403 Food Laws, Reg. & Regulatory Process
(3) FS HN 405 Food Quality Assurance
(3) FS HN 406 Sensory Evaluation of Food
(3) FS HN 410 Food Analysis
(4) FS HN 412 Food Product Development
(3) FS HN 420 Food Microbiology
(3) FS HN 421 Food Microbiology Laboratory
(3) FS HN 471 Food Processing
(2) FS HN 472 Food Processing Laboratory
(1) FS HN 480 Professional Seminar in FSHN

ELECTIVES - Select from any university courses to ensure completion of greater than or equal 120.5 total credits for the B.S. degree.

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ADDITIONAL REQUIREMENTS:
Students must fulfill the International Perspectives, U.S. Diversity and CHS core requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements.

* Links to approved humanities and social sciences courses

Additional CHS core requirement - CHS students must select one of the following courses: TC 131, 165, 204, 342; FCEDS 379; HRI 233, 287, 391

GRADUATE PROGRAM:

30 credits of graduate-level coursework including research. See the Food Science and Human Nutrition Department Graduate Handbook for specific course requirements.