Bachelor of Science in Food and Nutrition in Business and Industry

This is an archived copy of the 2016-2017 catalog. To access the most recent version of the catalog, please visit http://catalog.twu.edu.

The Bachelor of Science in Food and Nutrition in Business and Industry program provides students with a background in both nutrition and food. Graduates may seek employment in aspects of food or nutrition, particularly in quality control and quality assurance, food product development, foodservice management, food and nutrition management software, sales, marketing, or research. Government agencies focused on food safety are also potential employers.

Total Semester Credit Hours Required

120 semester credit hours.

Major

57 semester credit hours.

Required Minor

18 semester credit hours. Minimum minor requirement to include at least 6 advanced semester credit hours (3000 or 4000 level). Suggested minors include biology (microbiology focus), chemistry, accounting, business administration, finance, human resource management, management, marketing, entrepreneurship, and psychology. See respective minor in catalog for required courses.

Bachelor of Science in Food and Nutrition in Business and Industry Program of Study

First Year
FallTCCNSemester Credit Hours
NFS 1302
NFS 1301 (Lab)
Food Preparation Principles
and Food Preparation Principles Laboratory
( HECO 1315) and ( HECO 1315)3
ENG 1013Composition I ENGL 13013
HIST 1013History of the United States, 1492-1865 HIST 13013
Mathematics Core3
Select 3 semester credit hours from the following:3
KINS 1902
UNIV 1231 (required for first year students)
Fitness and Health: Enhancing Personal Wellness
and Learning Frameworks: The First Year Experience
( PHED 1238, PHED 1301) and ( EDUC 1100, EDUC 1200, EDUC 1300) 
Fitness and Health: Enhancing Personal Wellness
and Fitness and Health Laboratory
( PHED 1238, PHED 1301) and ( PHED 1164, PHED 1301) 
Core Approved Mathematics
 
 Semester Credit Hours 15
SpringTCCN
BIOL 1113
BIOL 1111 (Lab)
Principles of Biology I
and Principles of Biology I Laboratory
( BIOL 1306, BIOL 1406) and ( BIOL 1106)4
ENG 1023Composition II ENGL 13023
HIST 1023History of the United States, 1865 to the Present HIST 13023
Multicultural Women's Studies3
 Semester Credit Hours 13
Second Year
FallTCCN
NFS 2323Introduction to Nutrition HECO 1322, BIOL 13223
CHEM 1013
CHEM 1011 (Lab)
Introductory Chemistry
and Introductory Chemistry Laboratory
( CHEM 1305, CHEM 1405) and ( CHEM 1105)4
GOV 2013U.S. National Government GOVT 23053
SPCH 1013Oral Communication SPCH 13113
Social/Behavioral Sciences Core3
 Semester Credit Hours 16
SpringTCCN
NFS 3173 (GP)Culture and Food3
CHEM 1023
CHEM 1021 (Lab)
Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory
( CHEM 1307) and ( CHEM 1107)4
GOV 2023Texas Government GOVT 23063
Creative Arts Core3
Elective3
 Semester Credit Hours 16
Third Year
FallTCCN
NFS 2033
NFS 2031 (Lab)
Food Microbiology
and Food Microbiology Laboratory
4
NFS 2343Nutritional Management for the Family And Child3
NFS 3043Community Nutrition3
BUS 3003Principles of Management3
Elective3
 Semester Credit Hours 16
SpringTCCN
NFS 3041Food Protection Management1
NFS 3323
NFS 3321 (Lab)
Food Science
and Food Science Laboratory
4
NFS 3713
NFS 3722 (Lab)
Quantity Food Production and Service
and Quantity Food Production and Service Laboratory
5
Course for Minor3
Course for Minor3
 Semester Credit Hours 16
Fourth Year
FallTCCN
NFS 4744Principles of Foodservice Systems4
NFS 4943Trends and Controversies in Nutrition and Food Sciences3
Upper Level Course for Minor3
Upper Level Course for Minor3
 Semester Credit Hours 13
SpringTCCN
NFS 4023Food Product Development3
NFS 4123Sensory Evaluation of Food3
Language, Philosophy, Culture Core3
Course for Minor3
Course for Minor3
 Semester Credit Hours 15
 Total Semester Credit Hours:  120

(GP) courses satisfy global perspectives graduation requirement.