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.