Bachelor of Science in Food and Nutrition in Business and Industry (Food Science)

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 (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."

  1. 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.
  2. 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.
  3. Math competence and ability to use in creating formulations from kitchen-developed recipes.
  4. Knowledge management with the ability to access, create, and store information for internal access while maintaining confidentiality.
  5. Culinary basics.
  6. Creativity and ideation training with the ability to use facts from accurate and untainted research to drive decision-making.
  7. Business acumen derived from introductory courses in Management, Marketing, and Consumer Behavior.
  8. Strategic agility and organizational skills allowing to creatively identify alternative paths in problem-solving.

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: ;   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 3173Culture and Food3
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		4
NFS 3393Principles of Culinary Science 3
NFS 4024Food Product Development4
NFS 4943Trends and Controversies in Nutrition and Food Sciences3
Major courses for food science track
NFS 4123Sensory Evaluation of Food3
NFS 4503Food Processing and Unit Operations3
NFS 4903Special Topics (Food Chemistry)3
NFS 4903Special Topics (Food Safety)3
Total SCHs42

Departmental Requirements

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 1303College Algebra (may be applied from core)3
MATH 1313Trigonometry (may be applied from core)3
MATH 2014Calculus I (may be applied from core)4
MATH 1703Elementary Statistics I (may be applied from core)3
MKT 3113Principles of Marketing3
MKT 4213Consumer Behavior3
SPCH 1013Oral Communication3
Electives6
Total SCHs44

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 1303College Algebra MATH 13143
UNIV 1231Learning Frameworks: The First Year Experience EDUC 1100, EDUC 1200, EDUC 13001
 SCHs 13
SpringTCCN
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		 BIOL 1406
& BIOL 1106		4
HIST 1023History of the United States, 1865 to the Present HIST 13023
ENG 1023Composition II ENGL 13023
MATH 1313Trigonometry MATH 13163
 SCHs 13
Second Year
FallTCCN
NFS 2323Introduction to Nutrition BIOL 13223
CHEM 1213
& CHEM 1211		Principles of Chemistry I
and Principles of Chemistry Laboratory I		 4
POLS 2013U.S. National Government GOVT 23053
SPCH 1013Oral Communication SPCH 13113
MATH 1703Elementary Statistics I MATH 13423
 SCHs 16
SpringTCCN
NFS 3173Culture and Food 3
CHEM 1223
& CHEM 1221		Principles of Chemistry II
and Principles of Chemistry Laboratory II		 4
POLS 2023Texas Government GOVT 23063
Creative Arts Core3
Multicultural Women's Studies3
 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
MATH 2014Calculus I MATH 24134
NFS 3393Principles of Culinary Science 3
MKT 3113Principles of Marketing 3
 SCHs 17
SpringTCCN
MKT 4213Consumer 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 Core3
 SCHs 14
Fourth Year
FallTCCN
NFS 4943Trends and Controversies in Nutrition and Food Sciences 3
NFS 4503Food Processing and Unit Operations 3
NFS 4903Special Topics (Food Chemistry) 3
NFS 4903Special Topics (Food Safety) 3
Elective3
 SCHs 15
SpringTCCN
NFS 4024Food Product Development 4
NFS 4123Sensory Evaluation of Food 3
Language, Philosophy, Culture Core3
Elective3
Elective3
 SCHs 16
 Total SCHs:  120