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Culinary Food Science (H SCI)

This is an archived copy of the 2023-2024 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

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The Culinary Food Science degree program is a food science-based degree in which students develop basic culinary skills along with knowledge of the accompanying sciences. As a graduate, you’ll combine food product development skills and entrepreneurial talents with scientific and technological knowledge.

The department also offers a culinary food science minor.

Student 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 the Culinary Food Science major.

Degree Requirements

Administered by the Department of Food Science and Human Nutrition

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: 10 cr.

ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Introduction to College Level Research1
SP CM 212Fundamentals of Public Speaking3
Total Credits10

Humanities and Social Sciences: 9-15 cr.

FS HN 220American Food and Culture3
ECON 101Principles of Microeconomics3
If a Culinary Food Science student in the College of Human Sciences, select:6
Additional Humanities course
Additional Humanities or Social Science course

Ethics: 3 cr. (Included as part of the Humanities and Social sciences requirement)

FS HN 342World Food Issues: Past and Present3

Mathematical Sciences: 6-8 cr.

Select at least 3 credits from: 3-4
College Algebra
Preparation for Calculus
Survey of Calculus
Calculus I
Select at least 3 credits from: 3-4
Principles of Statistics
Introduction to Statistics
Total Credits6-8

Physical Sciences: 9 cr.

CHEM 163College Chemistry4
or CHEM 177 General Chemistry I
CHEM 163LLaboratory in College Chemistry1
or CHEM 177L Laboratory in General Chemistry I
CHEM 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
Total Credits9

Biological Sciences: 10-11 cr.

BBMB 301Survey of Biochemistry3
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
MICRO 201Introduction to Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits10-11

Animal Science Coursework: 6 cr.

AN S 270Foods of Animal Origin2
AN S 270LFoods of Animal Origin Laboratory1
AN S 460Science and Technology of Value Added Meat Products3
Total Credits6

Food Science and Human Nutrition: 42 cr.

FS HN 101Food and the Consumer3
FS HN 104Introduction to Professional Skills in Culinary Science1
FS HN 110Professional and Educational Preparation1
FS HN 167Introductory Human Nutrition and Health3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 214Scientific Study of Food3
FS HN 215Advanced Food Preparation Laboratory2
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 305Food Quality Management and Control2
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 314Professional Development for Culinary Food Science and Food Science Majors1
FS HN 403Food Laws and Regulations2
FS HN 406Sensory Evaluation of Food3
FS HN 407Microbiological Safety of Foods of Animal Origins3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development3
FS HN 420Food Microbiology3
Take one of the following courses for 2 credits:2
Supervised Work Experience: Food Science
Supervised Work Experience: Culinary Science
Total Credits42

Hospitality Management: 12 cr.

HSP M 133Food Safety Certification1
HSP M 380Food Production Management3
HSP M 380LFood Production Management Experience3
HSP M 383Wine and Spirits in Hospitality Management2
or FS HN 509 Sensory Evaluation of Wines
HSP M 487Fine Dining Management3
Total Credits12

Electives 1-13 cr. Select from any university coursework to earn at least 120 total credits.

Go to FS HN courses.

Culinary Food Science, B.S.

First Year
FallCreditsSpringCredits 
FS HN 1101FS HN 1041 
CHEM 163 or 1774FS HN 1673 
CHEM 163L or 177L1BIOL 2123 
FS HN 1013BIOL 212L1 
MATH 140, 143, 160, or 1653-4ECON 1013 
ENGL 1503STAT 104 or 1013-4 
LIB 1601  
 16-17 14-15
Second Year
FallCreditsSpringCredits 
CHEM 2313FS HN 2653 
CHEM 231L1BBMB 3013 
ENGL 2503MICRO 201 or 3022-3 
FS HN 2031MICRO 201L or 302L1 
FS HN 2203FS HN 2143 
HSP M 1331FS HN 2152 
SP CM 2123  
 15 14-15
Third Year
FallCreditsSpringCreditsSummerCredits
AN S 2702FS HN 3052FS HN 491B or 491D2
AN S 270L1FS HN 4032 
FS HN 3113HSP M 3803 
FS HN 311L1HSP M 380L3 
FS HN 3141Humanities or social science (H Sci) or elective (AgLS)3 
FS HN 4112Elective*3 
FS HN 4203  
Electives*1-3  
 14-16 16 2
Fourth Year
FallCreditsSpringCredits 
FS HN 4063AN S 4603 
FS HN 4073FS HN 3423 
FS HN 491B or 491D (if not yet completed)2FS HN 4123 
HSP M 383 (if not taking FS HN 509 Spring)2Humanities (H Sci) or Elective (AgLS)3 
HSP M 4873Elective*3 
U.S. Diversity3  
 16 15
*

Choose elective courses to total equal to or greater than 120 credits. 

Notes:

Planned course offerings may change and students need to check the online Schedule of Classes each term to confirm course offerings: https://classes.iastate.edu.

This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration.

More information on the Culinary Food Science minor can be found here: www.catalog.iastate.edu/collegeofagricultureandlifesciences/foodscienceandhumannutrition/#undergraduateminortext.