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 Nutritional Science students 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

(7-12) MATHEMATICAL SCIENCES
(4-8) MATH Calculus (2 semesters recommended)
(160, 165-166, or 180-182)

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

(24) 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
(1) CHEM 332L Laboratory in Organic Chemistry
(4) PHYS 111 General Physics
(4) PHYS 112 General Physics

(20-23) BIOLOGICAL SCIENCES
(3) BIOL 211 Principles of Biology I
(1) BIOL 211L Principles of Biology Laboratory
(3) BIOL 212 Principles of Biology II
(1) BIOL 212L Principles of Biology Laboratory
(6) BB MB 404 Biochemistry & BB MB 405 Biochemistry
or
(3) BB MB 420 Physiological Biochemistry
(3) MICRO 302 Biology of Microorganisms
(1) MICRO 302L Microbiology Laboratory
(5) BIOL 335 Principles of Physiology

(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

(29-30) 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
(4-5) FSHN 214 Scientific Study of Food
or FS HN 311 Food Chemistry
(2) FS HN 261 Fundamentals of Human Nutrition
(3) FS HN 360 Advanced Human Nutrition & Metabolism
(3) FS HN 362 Nutrition in Growth & Development
(3) FS HN 463 or 466 or 565
(1) FS HN 480 Professional Seminar in FSHN
Select at least 11 additional credits from:
(3) FS HN 265 Nutrition for Active & Healthy Lifestyles
(2) FS HN 361 Human Nutrition Laboratory
(2) FS HN 403 Food Laws, Regulations, and the Regulatory Process
(4) FS HN 412 Food Product Development
(3) FS HN 419 Foodborne Hazards
or FS HN 519 Food Toxicology
(4) FS HN 461 Disease & Medical Nutrition Therapy I
(3) FS HN 466 Nutrition Counseling & Educ. Methods
(1-6) FS HN 490C Independent Study
(1-6) FS HN 499 Undergraduate Research
(3) FS HN 553 Advanced Macronutrient Metabolism
(3) FS HN 554 Advanced Micronutrient Metabolism
(3) FS HN 562 Assessment of Nutritional Status
(2) FS HN 565 Malnutrition in Developing Countries
(3) FS HN 575 Processed Foods

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 sciencescourses

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.