Skip to Content

This is an archived copy of the 2014-2015 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Food Science (H SCI)

View PDF

 

Curriculum in Food Science

Administered by the Department of Food Science and Human Nutrition

Students select one of the following options and complete all requirements for that option: food science and technology option, food science and industry option, or consumer food science option. Courses listed below are required for all of the options, except where specified by option below.

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of  electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 13 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
TSM 115Solving Technology Problems3
Total Credits13
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
ECON 101Principles of Microeconomics3
If H Sci student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics and Environmental: 3-6 cr.
FS HN 342World Food Issues: Past and Present3
If AgLS student, select from:2-3
Introduction to Renewable Resources
Introduction to Environmental Issues
Mathematical Sciences: 7-12 cr.
Food science and technology option:
Select from: 8
Calculus I
   and Calculus II
or
Calculus and Mathematical Modeling for the Life Sciences I
   and Calculus and Mathematical Modeling for the Life Sciences II
Select at least 3 credits from: 3-4
Principles of Statistics
Introduction to Statistics
Introduction to Statistics for Engineers
Total Credits11-12
Food science and industry option, and consumer food science option:
Select at least 4 credits from:4
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select at least 3 credits from:3-4
Principles of Statistics
Introduction to Statistics
Introduction to Statistics for Engineers
Total Credits7-8
Physical Sciences: 13-25 cr.
Food science and technology option:
CHEM 177General Chemistry I4
CHEM 177LLaboratory in General Chemistry I1
CHEM 178General Chemistry II3
CHEM 331Organic Chemistry I3
CHEM 331LLaboratory in Organic Chemistry I1
CHEM 332Organic Chemistry II3
PHYS 111General Physics5
PHYS 112General Physics5
Total Credits25
Food science and industry option, and consumer food science option:
Select from: 5-8
College Chemistry
   and Laboratory in College Chemistry
CHEM 177
  & 177L
  & CHEM 178
General Chemistry I
   and Laboratory in General Chemistry I
   and General Chemistry II
CHEM 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
PHYS 115Physics for the Life Sciences4-5
or PHYS 111 General Physics
Total Credits13-17
Biological Sciences: 12-13 cr.
Food science and technology option:
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
MICRO 302Biology of Microorganisms3
MICRO 302LMicrobiology Laboratory1
Total Credits13
Food science and industry option, and consumer food science option:
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
MICRO 201Introduction to Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits12-13
Food Science and Human Nutrition: 43-44 cr.
FS HN 101Food and the Consumer3
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 351Introduction to Food Engineering Concepts3
FS HN 403Food Laws, Regulations, and the Regulatory Process2
FS HN 405Food Quality Assurance3
FS HN 406Sensory Evaluation of Food3
FS HN 410Food Analysis3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development3
FS HN 420Food Microbiology3
FS HN 471Food Processing I3
FS HN 480Professional Communication in Food Science and Human Nutrition1
For technology and industry options, 6 credits from:
Food Microbiology Laboratory
Food Processing II
For consumer option, select 5-6 credits from:5-6
Scientific Study of Food
   and Advanced Food Preparation Laboratory
Nutrition for Active and Healthy Lifestyles
Food Microbiology Laboratory
Food Processing II
Total Credits43-44
 Food science and industry option:
Select 6 credits from the following business courses:6
Legal Environment of Business
Financial Accounting
Managerial Accounting
Intermediate Microeconomics
Labor Economics
Entrepreneurship and Innovation
Management of Organizations
Organizational Behavior
International Management
Management of Diversity
Principles of Marketing
Consumer Behavior
Global Marketing
Total Credits6
Consumer food science option:
Select 6 credits from the following consumer-focused courses:6
Dairy Products: Current Issues and Controversies
Principles of Public Relations
Publicity Methods
Principles of Marketing
Consumer Behavior
Global Marketing
Total Credits6
 
Electives: 3-19 cr. Select from any university coursework to earn at least 120 total credits.

Go to FS HN courses.