Food Science and Human Nutrition

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The Department of Food Science and Human Nutrition is jointly administered by the College of Agriculture and Life Sciences and the College of 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 acquisition of culinary skills. The program includes chemistry, organic chemistry, biology, microbiology, and biochemistry as well as quantity food production, fine dining management, and food safety and sanitation. Internship experience in the food industry or culinary business is required. Culinary food science graduates are qualified to work as managers and specialists in food research, product development, culinary applications, and food marketing and sales. For more information: https://fshn.hs.iastate.edu/find-your-major/culinary-food-science/

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. For information about verification statements policies, see the dietetics program website: https://fshn.hs.iastate.edu/find-your-major/dietetics/

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 Human Sciences, and the Department of Kinesiology within the College of 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. For more information: https://fshn.hs.iastate.edu/find-your-major/food-science/

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. There are degree program focuses within nutritional science. The pre-health and research 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. The health coach and nutrition and wellness coursework prepare students for work positions in program planning and evaluation for community, public health, non-profit, and corporate wellness programs addressing the growing public interest in nutrition, wellness, and preventative health. Students learn about the role of nutrition and healthy eating for disease prevention and wellness. For more information: https://fshn.hs.iastate.edu/find-your-major/nutritional-science/

Nursing

The Bachelor of Science in Nursing (BSN) program at Iowa State University is a RN-to-BSN program, designed for those who are already a Registered Nurse (RN), 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 be challenged to enhance health promotion and disease prevention, apply nursing science and evidenced-based patient-centered care, focus on the culture of health for nurses, individuals, and communities, and demonstrate the continuum of care, from a nurse’s self-care to patient care to community and population health.

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)
Riverpoint Business Park
400 SW 8th St., Suite B
Des Moines, IA 50309
(515) 281-3255

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 http://www.acenursing.com/accreditedprograms/programSearch.htm.

For more information and RN-to-BSN learning outcomes: https://fshn.hs.iastate.edu/find-your-major/nursing/

FS HN 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.
  • Describe sociocultural competence relative to diversity, equity and/or inclusion.
  • 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 6 credits in courses numbered 3000 or above taken at Iowa State University. The minor must include at least 9 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 1010Food and the Consumer3
FSHN 1150Food Preparation Laboratory1-2
or FSHN 2150 Advanced Food Preparation Laboratory
FSHN 2140Scientific Study of Food3
Select additional credits from the following list for a minimum of 15 credits for the minor:
FSHN 2200American Food and Culture3
FSHN 3050Food Quality Management and Control2
FSHN 3110
3110L
Food Chemistry
and Food Chemistry Laboratory
4
FSHN 4030Food Laws and Regulations2
FSHN 4110Food Ingredient Interactions and Formulations2
FSHN 4910DSupervised Work Experience: Culinary Science1-4
ANS 2700
2700L
Foods of Animal Origin
and Foods of Animal Origin Laboratory
3
ANS 4600Science and Technology of Value Added Meat Products3
HSPM 1330Food Safety Certification1
HSPM 3800
3800L
Food Production Management
and Food Production Management Experience
6
HSPM 3830Wine and Spirits in Hospitality Management2
or FSHN 5090 Sensory Evaluation of Wines
HSPM 4870Fine Dining Management3

Minor in Food and Society (16-17 credits required)

FSHN 1010Food and the Consumer3
FSHN 1670Introductory Human Nutrition and Health3
FSHN 2420The US Food System3
FSHN 3420World Food Issues: Past and Present3
FSHN 4420Issues in Food and Society2
Select 2-3 additional credits from: 2-3
Issues in Sustainable Agriculture
American Food and Culture
Nutrition and Prevention of Chronic Disease
Obesity and Health
Food Laws and Regulations
Global Nutrition, Health and Sustainability
Community Nutrition and Health
Food Science and Human Nutrition Travel Course: International travel
Globalization and Sustainability
Population and Society
Global Poverty, Resources and Sustainable Development
Sociology of Food and Agricultural Systems

 Interdepartmental Minor in Food Safety

FSHN 1010Food and the Consumer3
or HSPM 2330 Hospitality Sanitation and Safety
FSHN 4030Food Laws and Regulations2
FSHN 4200Food Microbiology3
FSHN 4890Issues in Food Safety1
Select 3 credits from the Food Microbiology area
Microbiological Safety of Foods of Animal Origins
Food Microbiology Laboratory
Medical Microbiology
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

FSHN 1010Food and the Consumer3
FSHN 2070Processing of Foods: Basic Principles and Applications3
Select 9 additional credits:
Food chemistry:
FSHN 3110Food Chemistry (lab optional: FSHN 3110L)3
FSHN 4100Food Analysis3
FSHN 4110Food Ingredient Interactions and Formulations2
Food microbiology:
FSHN 4070Microbiological Safety of Foods of Animal Origins3
FSHN 4190Foodborne Hazards3
FSHN 4200Food Microbiology3
FSHN 4210Food Microbiology Laboratory3
Food processing/engineering:
FSHN 3510Introduction to Food Engineering Concepts3
FSHN 4710Food Processing3
FSHN 4720Food Processing Laboratory2
General food science:
FSHN 3050Food Quality Management and Control2
FSHN 4030Food Laws and Regulations2
FSHN 4060Sensory Evaluation of Food3
Select additional credits from the following list to meet a minimum of 15 credits for the minor:
FSHN 3140Professional Development for Culinary Food Science and Food Science Majors1
FSHN 3150Professional Skills for Culinary Food Science and Food Science Majors1

Minor in Nutrition: For students from outside the FSHN department

FSHN 1670Introductory Human Nutrition and Health3
FSHN 2650Nutrition for Active and Healthy Lifestyles3
FSHN 3600Advanced Nutrition and the Regulation of Metabolism in Health and Disease3
Select at least 6 credits from:
FSHN 3610Nutrition and Health Assessment2
FSHN 3620Nutrition and Health Throughout the Lifecycle3
FSHN 3640Nutrition and Prevention of Chronic Disease3
FSHN 3650Obesity and Health3
FSHN 4630Community Nutrition and Health3
FSHN 4670Molecular Basis of Nutrition in Disease Etiology and Health Promotion3
FSHN 4920Research Concepts in Human Nutrition2
NUTRS 5010Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients4

Minor in Nutrition: For students majoring in culinary food science or food science

FSHN 2650Nutrition for Active and Healthy Lifestyles3
FSHN 3600Advanced Nutrition and the Regulation of Metabolism in Health and Disease3
Select at least 9 credits from:
FSHN 3610Nutrition and Health Assessment2
FSHN 3620Nutrition and Health Throughout the Lifecycle3
FSHN 3640Nutrition and Prevention of Chronic Disease3
FSHN 3650Obesity and Health3
FSHN 4630Community Nutrition and Health3
FSHN 4670Molecular Basis of Nutrition in Disease Etiology and Health Promotion3
FSHN 4920Research Concepts in Human Nutrition2
NUTRS 5010Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients4

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:

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 two main departments are FSHN and Animal Science, whereas other departments (such as Kinesiology; Biochemistry, Biophysics, and Molecular Biology; Agronomy; and Statistics) may also be involved.

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 5010

Certificate - Undergraduate

Health Coach

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

Food Safety and Defense

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.