Bachelor of Science in Food and Nutrition in Business and Industry (Food Science)
The Bachelor of Science in Food and Nutrition in Business and Industry (Food Science) track provides students with coursework and experience that will make them more employable in the Food Production Industry. Graduates will be able to pursue employment in aspects of food or nutrition, particularly in quality control and quality assurance, food product development, food and nutrition management software, sales, marketing, or research.
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."
- Communication skills and adaptability - ability to work collaboratively as a part of a team to reach a common goal, including the development of new products.
- Sound grasp of core science relating to food, including Food Chemistry, Microbiology and Food Safety, and working knowledge of Food Engineering, Food Packaging, and Marketing.
- Math competence and ability to use in creating formulations from kitchen-developed recipes.
- Knowledge management with the ability to access, create, and store information for internal access while maintaining confidentiality.
- Culinary basics.
- Creativity and ideation training with the ability to use facts from accurate and untainted research to drive decision-making.
- Business acumen derived from introductory courses in Management, Marketing, and Consumer Behavior.
- Strategic agility and organizational skills allowing to creatively identify alternative paths in problem-solving.
Degree Requirements
Total Semester Credit Hours (SCH): 121
Major: 40 SCH Required Minor: 18 SCH
Program Code: ; CIP Code: 19.0501.00
Texas Core Curriculum
| Code | Title | SCHs |
|---|---|---|
| ENG 1013 | Composition I | 3 |
| ENG 1023 | Composition II | 3 |
| Mathematics | 3 | |
| Life & Physical Sciences | 6 | |
| Language, Philosophy, & Culture | 3 | |
| Creative Arts | 3 | |
| HIST 1013 | History of the United States, 1492-1865 | 3 |
| HIST 1023 | History of the United States, 1865 to the Present | 3 |
| POLS 2013 | U.S. National Government | 3 |
| POLS 2023 | Texas Government | 3 |
| Social & Behavioral Sciences | 3 | |
| CAO: Women's Studies | 3 | |
| CAO: First Year Seminar, Wellness or Mathematics | 3 | |
| Total SCHs | 42 | |
Courses Required for Major
| Code | Title | SCHs |
|---|---|---|
| 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 2323 | Introduction to Nutrition | 3 |
| NFS 2343 | Nutritional Management for the Family and Child | 3 |
| NFS 3173 | Culture and Food | 3 |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 |
| NFS 3393 | Principles of Culinary Science | 3 |
| NFS 4024 | Food Product Development | 4 |
| NFS 4943 | Trends and Controversies in Nutrition and Food Sciences | 3 |
| Major courses for food science track | ||
| NFS 4123 | Sensory Evaluation of Food | 3 |
| NFS 4503 | Food Processing and Unit Operations | 3 |
| NFS 4903 | Special Topics (Food Chemistry) | 3 |
| NFS 4903 | Special Topics (Food Safety) | 3 |
| Total SCHs | 42 | |
Departmental Requirements
| Code | Title | SCHs |
|---|---|---|
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory (may be applied from core ) | 4 |
| CHEM 1213 & CHEM 1211 | Principles of Chemistry I and Principles of Chemistry Laboratory I (may be applied from core) | 4 |
| CHEM 1223 & CHEM 1221 | Principles of Chemistry II and Principles of Chemistry Laboratory II (may be applied from core) | 4 |
| CHEM 3333 & CHEM 3331 | Quantitative Chemical Analysis and Quantitative Chemical Analysis Laboratory | 4 |
| MATH 1303 | College Algebra (may be applied from core) | 3 |
| MATH 1313 | Trigonometry (may be applied from core) | 3 |
| MATH 2014 | Calculus I (may be applied from core) | 4 |
| MATH 1703 | Elementary Statistics I (may be applied from core) | 3 |
| MKT 3113 | Principles of Marketing | 3 |
| MKT 4213 | Consumer Behavior | 3 |
| SPCH 1013 | Oral Communication | 3 |
| Electives | 6 | |
| Total SCHs | 44 | |
Recommended Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | TCCN | SCHs | |
| NFS 1302 & NFS 1301 | Food Preparation Principles and Food Preparation Principles Laboratory | 3 | |
| ENG 1013 | Composition I | ENGL 1301 | 3 |
| HIST 1013 | History of the United States, 1492-1865 | HIST 1301 | 3 |
| MATH 1303 | College Algebra | MATH 1314 | 3 |
| UNIV 1231 | Learning Frameworks: First-Year Seminar | EDUC 1100, EDUC 1200, EDUC 1300 | 1 |
| SCHs | 13 | ||
| Spring | TCCN | ||
| BIOL 1113 & BIOL 1111 | Principles of Biology I and Principles of Biology I Laboratory | BIOL 1406 & BIOL 1106 | 4 |
| HIST 1023 | History of the United States, 1865 to the Present | HIST 1302 | 3 |
| ENG 1023 | Composition II | ENGL 1302 | 3 |
| MATH 1313 | Trigonometry | MATH 1316 | 3 |
| SCHs | 13 | ||
| Second Year | |||
| Fall | TCCN | ||
| NFS 2323 | Introduction to Nutrition | BIOL 1322 | 3 |
| CHEM 1213 & CHEM 1211 | Principles of Chemistry I and Principles of Chemistry Laboratory I | 4 | |
| POLS 2013 | U.S. National Government | GOVT 2305 | 3 |
| SPCH 1013 | Oral Communication | SPCH 1311 | 3 |
| MATH 1703 | Elementary Statistics I | MATH 1342 | 3 |
| SCHs | 16 | ||
| Spring | TCCN | ||
| NFS 3173 | Culture and Food | 3 | |
| CHEM 1223 & CHEM 1221 | Principles of Chemistry II and Principles of Chemistry Laboratory II | 4 | |
| POLS 2023 | Texas Government | GOVT 2306 | 3 |
| Creative Arts Core | 3 | ||
| Multicultural Women's Studies | 3 | ||
| SCHs | 16 | ||
| Third Year | |||
| Fall | TCCN | ||
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 | |
| NFS 2343 | Nutritional Management for the Family and Child | 3 | |
| MATH 2014 | Calculus I | MATH 2413 | 4 |
| NFS 3393 | Principles of Culinary Science | 3 | |
| MKT 3113 | Principles of Marketing | 3 | |
| SCHs | 17 | ||
| Spring | TCCN | ||
| MKT 4213 | Consumer Behavior | 3 | |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 | |
| CHEM 3333 & CHEM 3331 | Quantitative Chemical Analysis and Quantitative Chemical Analysis Laboratory | 4 | |
| Social/Behavioral Sciences Core | 3 | ||
| SCHs | 14 | ||
| Fourth Year | |||
| Fall | TCCN | ||
| NFS 4943 | Trends and Controversies in Nutrition and Food Sciences | 3 | |
| NFS 4503 | Food Processing and Unit Operations | 3 | |
| NFS 4903 | Special Topics (Food Chemistry) | 3 | |
| NFS 4903 | Special Topics (Food Safety) | 3 | |
| Elective | 3 | ||
| SCHs | 15 | ||
| Spring | TCCN | ||
| NFS 4024 | Food Product Development | 4 | |
| NFS 4123 | Sensory Evaluation of Food | 3 | |
| Language, Philosophy, Culture Core | 3 | ||
| Elective | 3 | ||
| Elective | 3 | ||
| SCHs | 16 | ||
| Total SCHs: | 120 | ||
