Bachelor of Science in Food and Nutrition in Business and Industry

Website: https://twu.edu/nutrition-food-sciences/undergraduate-programs/bs-in-food-and-nutrition-in-business-and-industry/

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.

Marketable Skills

Defined by the Texas Higher Education Coordinating Board's 60x30 Strategic Plan as, "Those skills valued by employers that can be applied in a variety of work settings, including interpersonal, cognitive, and applied skills areas. These skills can be either primary or complementary to a major and are acquired by students through education, including curricular, co-curricular, and extracurricular activities."

  1. Understand and apply Hazard Analysis and Critical Control Point (HACCP), especially with enactment of the Food Safety Modernization Act.
  2. ​Understand how to conduct Cost Optimization.
  3. Identify the function of specific food ingredients and how to select correct cooking techniques to maintain and improve food quality.
  4. Work in teams on the development of new food from Concept to Prototype.
  5. Work in team presentations.
  6. Give or follow instructions to and from others.
  7. Lead a team.

Admissions

All applicants must meet the general undergraduate admission requirements.

Degree Requirements

Total Semester Credit Hours (SCH): 121  

Major: 40 SCH  Required Minor: 18 SCH  

Program Code: FOODNUTRBUSIND.BS;   CIP Code: 19.0501.00

Texas Core Curriculum

ENG 1013Composition I3
ENG 1023Composition II3
Mathematics3
Life & Physical Sciences6
Language, Philosophy, & Culture3
Creative Arts3
HIST 1013History of the United States, 1492-18653
HIST 1023History of the United States, 1865 to the Present3
POLS 2013U.S. National Government3
POLS 2023Texas Government3
Social & Behavioral Sciences3
CAO: Women's Studies3
CAO: First Year Seminar, Wellness or Mathematics3
Total SCHs42

Courses Required for Major

NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		3
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		4
NFS 2323Introduction to Nutrition3
NFS 2343Nutritional Management for the Family and Child3
NFS 3041Food Protection Management1
NFS 3043Community Nutrition3
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		4
NFS 3393Principles of Culinary Science 3
NFS 3713
& NFS 3722		Quantity Food Production and Service
and Quantity Food Production and Service Laboratory		5
NFS 4024Food Product Development4
NFS 4744Foodservice Systems4
NFS 4943Trends and Controversies in Nutrition and Food Sciences3
Total SCHs40

Departmental Requirements

BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory (may be applied from core )		4
CHEM 1013
& CHEM 1011		Introductory Chemistry
and Introductory Chemistry Laboratory (may be applied from core)		4
CHEM 1023
& CHEM 1021		Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory		4
MATH 1703Elementary Statistics I (may be applied from core)3
MGT 3003Principles of Management3
NFS 3173Culture and Food3
SPCH 1013Oral Communication3
Total SCHs24

Electives

Minor Courses12
Advanced Minor Courses6
Total SCHs18

Recommended Plan of Study

First Year
FallTCCNSCHs
NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		 3
ENG 1013Composition I ENGL 13013
HIST 1013History of the United States, 1492-1865 HIST 13013
MATH 1703Elementary Statistics I MATH 13423
Select 3 SCH from the following3
KINS 1902
& UNIV 1231
Health and Wellbeing: Enhancing Personal Wellness
and Learning Frameworks: First-Year Seminar
(required for first year students)		 PHED 1338
& EDUC 1100, EDUC 1200, EDUC 1300		 
KINS 1902
& KINS 1901
Health and Wellbeing: Enhancing Personal Wellness
and Fitness and Health Laboratory		 PHED 1338
& PHED 1164		 
 SCHs 15
SpringTCCN
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		 BIOL 1406
& BIOL 1106		4
ENG 1023Composition II ENGL 13023
HIST 1023History of the United States, 1865 to the Present HIST 13023
Multicultural Women's Studies3
 SCHs 13
Second Year
FallTCCN
NFS 2323Introduction to Nutrition BIOL 13223
CHEM 1013
& CHEM 1011		Introductory Chemistry
and Introductory Chemistry Laboratory		 CHEM 1305
& CHEM 1106		4
POLS 2013U.S. National Government GOVT 23053
SPCH 1013Oral Communication SPCH 13113
Social/Behavioral Sciences Core3
 SCHs 16
SpringTCCN
NFS 3173Culture and Food 3
CHEM 1023
& CHEM 1021		Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory		 CHEM 1307
& CHEM 1107		4
POLS 2023Texas Government GOVT 23063
Creative Arts Core3
Elective3
 SCHs 16
Third Year
FallTCCN
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		 4
NFS 2343Nutritional Management for the Family and Child 3
NFS 3043Community Nutrition 3
NFS 3393Principles of Culinary Science 3
MGT 3003Principles of Management 3
 SCHs 16
SpringTCCN
NFS 3041Food Protection Management 1
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		 4
NFS 3713
& NFS 3722		Quantity Food Production and Service
and Quantity Food Production and Service Laboratory		 5
Course for Minor3
Course for Minor3
 SCHs 16
Fourth Year
FallTCCN
NFS 4744Foodservice Systems 4
NFS 4943Trends and Controversies in Nutrition and Food Sciences 3
Upper Level Course for Minor3
Upper Level Course for Minor3
 SCHs 13
SpringTCCN
NFS 4024Food Product Development 4
NFS 4123Sensory Evaluation of Food 3
Language, Philosophy, Culture Core3
Course for Minor3
Course for Minor3
 SCHs 16
 Total SCHs:  121