The Department of Food Science and Human Nutrition is jointly administered by the College of Agriculture and Life Sciences and the College of Health and Human Sciences. All curricula offered by the department are available to students in either college. These majors include:
Visit the department web site at: www.fshn.hs.iastate.edu.
Undergraduate Study
Culinary Food Science
Culinary food science is an interdisciplinary degree combining a strong food science foundation with culinary skills development. Culinary Food Scientists apply principles of chemistry, biology, and microbiology to understand ingredient interactions and how cooking techniques can effect flavor, texture, and the nutritional value of food products. Internship experience in the food industry is required. Culinary food science graduates are qualified to work as food product developers, food innovation managers product development chefs, culinary application specialists, and food marketing and sales managers. The Culinary Food Science major is an approved Culinology® program through the Research Chefs Association.
Dietetics
The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics, the accrediting agency of the Academy of Nutrition and Dietetics. The dietetics undergraduate curriculum meets the academic requirements as the DPD. Additionally, the curriculum for concurrent bachelor’s and master’s degrees in diet and exercise meets the academic requirements of the DPD. Graduates of the program are eligible to apply for admission to accredited dietetics internships/supervised practice programs. Upon successful completion of the experience program and a master's degree, graduates are eligible to take the national examination administered by the Commission on Dietetic Registration to become a Registered Dietitian Nutritionist (RDN) and to practice in the field of dietetics. There is a $30 fee for a statement of verification of completion of the DPD.
The dietetics program includes study in basic sciences, nutrition, and food science with applications to medical dietetics, nutrition counseling and education, and community nutrition. Foodservice management is also an important aspect of the program. Graduates work in clinical settings, consulting, food companies, food services, sports or athletic programs, corporate wellness programs, care facilities for patients from neonatal to geriatric, and community or school health programs.
Diet and Exercise
A program for concurrent Bachelor of Science and Master of Science (B.S./M.S.) degrees in diet and exercise is available. The program is jointly administered by the Department of Food Science and Human Nutrition (FSHN), within the College of Agriculture and Life Sciences and College of Health and Human Sciences, and the Department of Kinesiology within the College of Health and Human Sciences. Students interested in this program enroll as pre-diet and exercise students. In the fall of the third year, students apply for admission to the BS/MS program. Students not accepted into the program can continue toward completion of the BS degree in dietetics or kinesiology and health. Coursework has been designed to facilitate a 4-year graduation date for those students not accepted into the program and electing to complete a single undergraduate degree. Students accepted into the program will progress toward completion of B.S./M.S. degrees in diet and exercise.
Food Science
Food science is a discipline in which the principles of biological and physical sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying the processing and preparation of food. It is the application of science and technology to the provision of a safe, wholesome, and nutritious food supply. Biotechnology and toxicology interrelate with food science in the area of food safety. In the food industry, food scientists work in research and development of products or processes, production supervision, quality control, marketing and sales, test kitchens and recipe development, product promotion and communication. Food scientists also work in government regulatory agencies and academic institutions.
The food science major is approved by the Institute of Food Technologists, the national professional organization of food science. Career options include quality control/assurance; production supervision; management and sales; research careers in the food industry, government, or academia; business; journalism; food product formulation and recipe development; food promotion and communication; and consumer services in government and industry.
Students in food science have the opportunity to pursue a Master of Business Administration (MBA) concurrently with the Bachelor of Science (B.S.) degree in food science. The program is designed so students can earn both the B.S. in food science and MBA in five years, to meet the needs of students who are interested in management careers in the food industry. Students apply for admission to the MBA program in the spring of the third year. The program for concurrent B.S. in food science/MBA degrees is a rigorous 5-year program, and admission is very selective.
Nutritional Science
Nutritional science looks at the connection between diet and health. Students learn how diet can play a crucial role in the cause, treatment, and prevention of many diseases. The pre-health and research focus of the coursework prepares students for work in research laboratories, graduate study in nutrition or biological sciences, or entrance into health professional programs, such as medical, dental, physician assistant, and pharmacy schools. Students gain a strong science education along with human nutrition expertise.
Nursing
The Bachelor of Science in Nursing (BSN) program at Iowa State University is a RN-to-BSN program, designed for those who have obtained an associate degree in nursing or are eligible for NCLEX, and desire to further their nursing career and education to the next level. Iowa State’s RN-to-BSN program provides interactive learning opportunities where students can apply their real-world experiences and education to inspire innovation in their places of care. RN-to-BSN students will acquire knowledge, skills, and experience in four essential areas: research, leadership, population health, and self-care/health promotion. The program emphasizes providing professional, cultural, and ethically congruent care the respects the dignity and uniqueness of individuals and groups in diverse populations and locations.
The baccalaureate nursing program at Iowa State University of Science and Technology located in Ames, Iowa is approved by the:
Iowa Board of Nursing (IBON)
6200 Park Ave #100
Des Moines, IA 50321
The baccalaureate nursing program at Iowa State University of Science and Technology located in Ames, Iowa is accredited by the:
Accreditation Commission for Education in Nursing (ACEN)
3390 Peachtree Road NE, Suite 1400
Atlanta, GA 30326
(404) 975-5000
The most recent accreditation decision made by the ACEN Board of Commissioners for the baccalaureate nursing program is initial accreditation.
View the public information disclosed by the ACEN regarding this program at https://www.acenursing.org/acen-programs-05202024/iowa-state-university-of-science-and-technology.
For more information and RN-to-BSN student learning outcomes: https://nursing.iastate.edu/rn-bsn-program
FSHN Departmental Learning Outcomes
Upon graduation, students should be able to:
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
- Participate effectively in a group or team.
- Integrate creativity, innovation, or entrepreneurship in ways that produce value.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes.
For more information: https://fshn.hs.iastate.edu/staff-and-faculty/resources/outcomes-assessment/learning-outcomes/.
Communication Proficiency is certified by a grade of C or better in 6 credits of coursework in composition (ENGL 1500 Critical Thinking and Communication and ENGL 2500 Written, Oral, Visual, and Electronic Composition or other communication-intensive courses) and a grade of C or better in 3 credits of coursework in oral communication.
Minors - Undergraduate
The department offers minors in:
All minors require at least 15 credits, including at least 9 credits in courses numbered 2000 or above, of which at least 6 credits in courses numbered 3000 or above, with at least 3 credits taken at Iowa State University. The minor must include at least 3 credits that are not used to meet any other department, college, or university requirement.
Prerequisites: Students must complete prerequisite requirements for courses included in the minor.
Minor in Culinary Food Science
| FSHN 1010 | Food and the Consumer | 3 |
| FSHN 1150 | Food Preparation Laboratory | 1-2 |
| or FSHN 2150 | Advanced Food Preparation Laboratory | |
| FSHN 2140 | Scientific Study of Food | 3 |
| Select additional credits from the following list for a minimum of 15 credits for the minor: | ||
| FSHN 2200 | American Food and Culture | 3 |
| FSHN 4110 | Food Ingredient Interactions and Formulations | 2 |
| FSHN 4910D | Supervised Work Experience: Culinary Science | 1-4 |
| ANS 2700 & 2700L | Foods of Animal Origin and Foods of Animal Origin Laboratory | 3 |
| ANS 4600 | Science and Technology of Value Added Meat Products | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| HSPM 3800 & 3800L | Food Production Management and Food Production Management Experience | 6 |
| HSPM 3830 | Wine and Spirits in Hospitality Management | 2 |
| HSPM 4870 | Fine Dining Management | 3 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2420 | The US Food System | 3 |
| FSHN 5700 | Sustainable and Healthy Eating Patterns | 3 |
| Select 6 additional credits from: | 6 | |
| American Food and Culture | ||
| World Food Issues: Past and Present | ||
| Obesity and Health | ||
| Food, Culture, and Sustainability | ||
| Global Nutrition, Health and Sustainability | ||
| Community Nutrition and Health | ||
| Globalization and Sustainability | ||
| Sociology of Food and Agricultural Systems | ||
Interdepartmental Minor in Food Safety (Students majoring in Food Science or Culinary Food Science cannot declare a minor in Food Safety.)
| FSHN 1010 | Food and the Consumer | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| or HSPM 2330 | Hospitality Sanitation and Safety | |
| FSHN 4030 | Food Laws and Regulations | 2 |
| FSHN 4200 | Food Microbiology | 3 |
| Select 3 credits from the Food Microbiology area | ||
| Microbiological Safety of Foods of Animal Origins | ||
| Food Microbiology Laboratory | ||
| Select 3 credits from the Food Processing area: | ||
| Processing of Foods: Basic Principles and Applications | ||
| Food Quality Management and Control | ||
| Foods of Animal Origin and Foods of Animal Origin Laboratory | ||
| Fresh Meat Science and Applied Muscle Biology | ||
| Food Processing | ||
| Food Processing Laboratory | ||
Minor in Food Science (Students majoring in Culinary Food Science cannot declare a minor in Food Science.)
| FSHN 1010 | Food and the Consumer | 3 |
| FSHN 2070 | Processing of Foods: Basic Principles and Applications | 3 |
| Select 9 additional credits: | ||
| Food chemistry: | ||
| FSHN 3110 | Food Chemistry (lab optional: FSHN 3110L) | 3 |
| FSHN 4100 | Food Analysis | 3 |
| FSHN 4110 | Food Ingredient Interactions and Formulations | 2 |
| Food microbiology: | ||
| FSHN 4070 | Microbiological Safety of Foods of Animal Origins | 3 |
| FSHN 4200 | Food Microbiology | 3 |
| FSHN 4210 | Food Microbiology Laboratory | 3 |
| Food processing/engineering: | ||
| FSHN 3510 | Introduction to Food Engineering Concepts | 3 |
| FSHN 4710 | Food Processing | 3 |
| FSHN 4720 | Food Processing Laboratory | 2 |
| General food science: | ||
| FSHN 3050 | Food Quality Management and Control | 2 |
| FSHN 4030 | Food Laws and Regulations | 2 |
| FSHN 4060 | Sensory Evaluation of Food | 3 |
Minor in Nutrition (Students majoring in Diet and Exercise, Dietetics, and Nutritional Science cannot declare a minor in Nutrition.)
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2650 | Metabolism, Nutrition and Health | 3 |
| FSHN 3600 | Advanced Nutrition and the Regulation of Metabolism in Health and Disease | 3 |
| Select at least 6 credits from: | ||
| FSHN 2420 | The US Food System | 3 |
| FSHN 2670 | Clinical Perspectives on Nutrition | 1 |
| FSHN 3010 | Nutrigenomics: From Basic Science to Translational Impact | 1 |
| FSHN 3610 | Nutrition and Health Assessment | 2 |
| FSHN 3620 | Nutrition and Health Throughout the Lifecycle | 3 |
| FSHN 3650 | Obesity and Health | 3 |
| FSHN 4630 | Community Nutrition and Health | 3 |
| FSHN 4670 | Molecular Basis of Nutrition in Disease Etiology and Health Promotion | 3 |
| FSHN 4920 | Research Concepts in Human Nutrition | 2 |
Graduate Study
The Food Science and Human Nutrition (FSHN) Department offers coursework for the degrees Master of Science and Doctor of Philosophy. Degree options include:
- food science and technology (M.S. and Ph.D.)
- meat science (M.S. and Ph.D.; co-major in animal science)
- nutritional sciences (M.S. and Ph.D.; interdepartmental graduate program)
- diet and exercise (B.S./M.S.)
Prerequisite to major work is a baccalaureate degree in food science, nutrition, other physical/biological sciences or engineering that is substantially equivalent to those at Iowa State University.
Students taking major work for the degree Doctor of Philosophy either in food science and technology or in nutritional sciences may choose minors from other fields including anthropology, biorenewable resources and technology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, statistics, toxicology, or other related fields.
The interdepartmental graduate program in nutritional sciences, administered through the Graduate College, under the auspices of the Chairs of FSHN and Animal Science, will provide the structure for coordinating and enhancing interdisciplinary nutrition research and graduate education. Graduate students will be able to select from three specializations: animal nutrition, human nutrition, or molecular/biochemical nutrition. The three main departments are FSHN, Animal Science, and Kinesiology, whereas other departments (such as; Biochemistry, Biophysics, and Molecular Biology; Agronomy; and Statistics) may also be involved. (See Nutritional Sciences interdepartmental graduate major).
The department offers work for concurrent B.S. and M.S. degree programs that allow students to obtain both the B.S. and M.S. degrees in 5 years. The programs are available to students majoring in nutritional science or pre-diet and exercise, and students' progress toward M.S. degrees in nutritional sciences or diet and exercise, respectively. Students interested in these programs should contact the department for details. Application for admission to the Graduate College should be made during the junior year. Students begin research for the M.S. thesis or creative component during the summer after their junior year and are eligible for research assistantships.
Students graduating with advanced degrees in nutritional sciences and in food science and technology will demonstrate competency in their chosen discipline. Measurable outcomes will include the ability to: 1) design, conduct, and interpret research; 2) apply theoretical information to solve practical problems; 3) prepare and communicate discipline-specific information in written and oral forms to scientific and lay audiences; 4) facilitate learning in the classroom; 5) submit a paper for publication in a peer-reviewed journal; and 6) secure professional-level positions in academia, industry, government, or health care.
Minors - Graduate
The department offers coursework for graduate minors in:
Food Science and Technology Graduate Minor students must complete the following:
- 9 to 12 credits. Students without a background in food chemistry, food engineering/processing, and/or food microbiology are required to take FSHN 5110 and two 6000-level courses in two different competency areas.
- 9 credits of graduate level food science coursework as approved by the POS committee.
- Maximum of 3 credits at the 4000 level.
Nutritional Sciences Graduate Minor students must complete the following:
- 9 to 12 credits are required. Students who have not taken FSHN 3600 or its equivalent (advanced nutrition with a biochemistry perquisite) will need to take FSHN 3600, in which case the Nutrition Graduate minor will constitute 12 credits.
- 9 credits of graduate level nutrition courses as approved by the POS Committee.
- NUTRS 5100 and NUTRS 5110
Certificate - Undergraduate
The undergraduate health coach certificate provides a rigorous academic and theoretical background in three components of health (nutrition, exercise and motivational coaching) required to prepare workers for the challenges of being a health coach.
Certificates - Graduate
The department offers an online 12-13 credit Graduate Certificate in Food Safety and Defense, in conjunction with the University of Nebraska, Lincoln, Kansas State University and the University of Missouri through the Great Plains Interactive Distance Education Alliance. Students may be admitted if qualified for admission to the food science master’s degree program.