Food Science and Human Nutrition

The food science and human nutrition major offers three specializations: dietetics, food science and nutritional sciences. Each specialization equips students for a challenging and interesting career and has its own set of course requirements.

Overview

The Department of Food Science and Human Nutrition is among one of the world’s largest combined programs in which food science, nutritional sciences and dietetics are studied within one academic department.

After completing the undergraduate degree, students typically move on to professional employment, further education or training in food or nutrition graduate programs, or professional school programs.

Programs in the major are accredited by the Institute of Food Technologists (IFT) and the Commission on Accreditation for Dietetics Education of the American Dietetic Association.

Dietetics
Food Science
Nutritional Sciences

Dietetics

Dietetics is a challenging profession that applies the science of food and nutrition to the health and well-being of individuals and groups in a variety of settings.

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics’. Successful program completion enables students to compete for placement in dietetic internships, a required step in becoming a Registered Dietitian (RD). Students may also pursue graduate study.

Registered dietitians are employed in health care facilities, government and public health agencies, food companies, schools and universities, private practice, and a variety of other settings. Opportunities are also increasing for RDs in wellness and fitness programs and in sales and marketing for business and industry. Students interested in dietetic internships should obtain volunteer or work experience with an RD, and participate in leadership opportunities with the FSHN Club or other clubs on campus.

Critical Tracking

To graduate with this major, students must complete all university, college and major requirements.

Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

Semester 1

• 2.0 UF GPA required for semesters 1-4
• 2.5 GPA on all critical-tracking coursework for semesters 1-4
• Complete CHM 2045/2045L

Semester 2

• Complete CHM 2045/2045L and MAC 1147

Semester 3

• Complete CHM 2046/2046L and BSC 2010/2010L

Semester 4

• Complete BSC 2011/2011L

Recommended Semester Plan

To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. Students are required to complete HUM 2305 The Good Life (GE-H) in semester 1 or 2.

Semester 1	Credits
CHM 2045 and 2045L General Chemistry 1 (3) and General Chemistry 1 Laboratory (1) (GE-P)	4
MAC 1147 Precalculus: Algebra and Trigonometry (GE-M)	4
Composition (GE-C, WR)	3
Humanities (GE-H)	3
Total	14

Semester 2	Credits
AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S)	3-4
CHM 2046 and 2046L General Chemistry 2 (3) and General Chemistry 2 Laboratory (1) (GE-P)	4
HUM 2305 What is the Good Life (GE-H)	3
​Elective	​1
Social and Behavioral Sciences (GE-S)	3
Total	14-15

Semester 3	Credits
BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Biology 1 Laboratory (1) (GE-B)	4
PSY 2012 General Psychology	3
​STA 2023 Introduction to Statistics 1 (GE-M)	​3
Elective	3
Humanities (GE-H) or Social and Behavioral Sciences (GE-S)	3
Total	16

Semester 4	Credits
BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Biology 2 Laboratory (1) (GE-B)	4
HUN 2201 Fundamentals of Human Nutrition	3
MCB 2000 and 2000L Microbiology (3) and Microbiology Laboratory (1) (GE-B)	4
Elective	3
Total	14

Semester 5	Credits
AEC 3030C Effective Oral Communication	3
AEC 3033C Research and Business Writing in Agricultural and Life Sciences (WR)	3
CHM 2210 Organic Chemistry 1 *	3
FOS 3042 Introductory Food Science	3
​MAN 3025 Principles of Management	​4
Total	16

Semester 6	Credits
AEB 3122 Financial Planning for Agribusiness	3
APK 2105C Applied Human Physiology with Laboratory	4
CHM 2211 and 2211L Organic Chemistry 2 (3) and Organic Chemistry 2 Laboratory (2)	5
DIE 3310 Community Nutrition	2
HUN 3403 Nutrition through the Life Cycle	2
Total	16

Semester 7	Credits
BCH 3025 Fundamentals of Biochemistry	4
DIE 4125 and 4125L Food Systems Management (3) and Food Systems Laboratory (2)	5
DIE 4245 Medical Nutrition Therapy Applications, Part 1	3
DIE 4505 Dietetics Seminar	1
HUN 4445 Nutrition and Disease, Part 1	2
Total	15

Semester 8	Credits
DIE 4246 Medical Nutrition Therapy Applications, Part 2	3
DIE 4436 Nutrition Counseling and Communication	2
FOS 4311 and 4310L Food Chemistry (3) and Experimental Foods Laboratory (1)	4
HUN 4221 Nutrition and Metabolism	3
HUN 4446 Nutrition and Disease, Part 2	3
Total	15

* Achieve a minimum grade of C within two attempts, including withdrawals, in CHM 2210.
Note: Take electives to complete the 120 hours necessary for graduation.

Food Science

Professional food scientists are involved in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety and nutrition.

The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.

The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida's food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.

Critical Tracking

To graduate with this major, students must complete all university, college and major requirements.

Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

Semester 1

• 2.0 UF GPA required for semesters 1-4
• 2.5 GPA on all critical-tracking coursework for semesters 1-4
• Complete CHM 2045/2045L

Semester 2

• Complete CHM 2045/2045L and MAC 2311

Semester 3

• Complete CHM 2046/2046L and BSC 2010/2010L

Semester 4

• Complete BSC 2011/2011L

Recommended Semester Plan

To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. Students are required to complete HUM 2305 The Good Life (GE-H) in semester 1 or 2.

Semester 1	Credits
CHM 2045 and 2045L General Chemistry 1 (3) and General Chemistry 1 Laboratory (1) (GE-P)	4
MAC 1147 Precalculus: Algebra and Trigonometry (GE-M)	4
Composition (GE-C, WR)	3
Elective	1
Humanities (GE-H)	3
Total	15

Semester 2	Credits
AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S)	3-4
CHM 2046 and 2046L General Chemistry 2 (3) and General Chemistry 2 Laboratory (1) (GE-P)	4
HUM 2305 What is the Good Life (GE-H)	3
MAC 2311 Analytic Geometry and Calculus 1 (GE-M)	4
Total	14-15

Semester 3	Credits
BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Biology 1 Laboratory (1) (GE-B)	4
PHY 2004 and 2004L Applied Physics 1 (3) and Applied Physics Laboratory (1) (GE-P)	4
Elective	1
Humanities (GE-H) or Social and Behavioral Sciences (GE-S)	3
Social and Behavioral Sciences (GE-S)	3
Total	15

Semester 4	Credits
AEB 3114L Introduction to Agricultural Computer Applications	1
BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Biology 2 Laboratory (1) (GE-B)	4
CHM 2210 Organic Chemistry 1 */**	3
STA 2023 Introduction to Statistics 1 (GE-M)	3
Electives	4
Total	15

Semester 5	Credits
AEC 3030C Effective Oral Communication	3
CHM 2211 and 2211L Organic Chemistry 2 (3) and Organic Chemistry 2 Laboratory (2)	5
FOS 4722C Quality Control in Food Systems	3
Elective	4
Total	15

Semester 6	Credits
FOS 4311 and 4311L Food Chemistry (3) and Food Chemistry Laboratory (1)	4
FOS 4731 Government Regulations and the Food Industry	2
HUN 2201 Fundamentals of Human Nutrition	3
MCB 2000 and 2000L Microbiology (3) and Microbiology Laboratory (1)	4
Elective	3
Total	16

Semester 7	Credits
AEC 3033C Research and Business Writing in Agricultural and Life Sciences (WR)	3
AOM 4062 Principles of Food Engineering	4
BCH 3025 Fundamentals of Biochemistry	4
FOS 4321C Food Analysis	4
Total	15

Semester 8	Credits
FOS 4222 and 4222L Food Microbiology (3) and Food Microbiology Laboratory (2)	5
FOS 4427C Principles of Food Processing	4
FOS 4435C Food Product Development	3
Elective	3
Total	15

* Achieve a minimum grade of C within two attempts, including withdrawals, in CHM 2210.
** Take CHM 2210 and CHM 2211/2211L -or- MAC 2312 and CHM 2200/2200L.
Note: Take electives to complete the 120 credit hours necessary for graduation.

Nutritional Sciences

Nutrition is an integrative science that encompasses all aspects of the consumption and utilization of food and its constituents and how these affect health and disease of individuals and populations. Nutrition science draws heavily on related science areas such as biochemistry and physiology.

The nutritional sciences curriculum develops a strong, broad background in the biological sciences, and provides an excellent foundation for graduate study/research in nutrition, health and many other life sciences. Its requirements also closely match the prerequisites for most professional schools. As a result, graduates from this curriculum have entered medical, dental, pharmacy, osteopathic, podiatry, optometry, chiropractic, physician assistant, veterinary and other professional programs. Other career opportunities include pharmaceutical sales, extension nutrition education, nutrition policy development and employment with government agencies.

The nutritional sciences curriculum is designed for preprofessional students who plan to enter medical, dental, pharmacy, optometry or other health-related professional schools or graduate school. Nutritional sciences is one of the majors available to students accepted into the Junior Honors Medical Program or the Honors Combined BS/DMD Program.

Critical Tracking

To graduate with this major, students must complete all university, college and major requirements.

Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

Semester 1

• 2.0 UF GPA required for semesters 1-4
• 2.5 GPA for all critical-tracking coursework for semesters 1-4
• Complete CHM 2045/2045L

Semester 2

• Complete CHM 2045/2045L and MAC 2311

Semester 3

• Complete CHM 2046/2046L and BSC 2010/2010L

Semester 4

• Complete BSC 2011/2011L

Recommended Semester Plan

To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. Students are required to complete HUM 2305 The Good Life (GE-H) in semester 1 or 2.

Semester 1	Credits
CHM 2045 and 2045L General Chemistry 1 (3) and General Chemistry Laboratory (1) (GE-P)	4
MAC 1147 Precalculus: Algebra and Trigonometry (GE-M)	4
Composition (GE-C, WR)	3
Elective	1
Humanities (GE-H)	3
Total	15

Semester 2	Credits
AEB 2014 Economic Issues, Food and You (3) or AEB 3103 Principles of Food and Resource Economics (4) or ECO 2013 Principles of Macroeconomics (4) or ECO 2023 Principles of Microeconomics (4) (GE-S)	3-4
CHM 2046 and 2046L General Chemistry 2 (3) and General Chemistry 2 Laboratory (1) (GE-P)	4
HUM 2305 What is the Good Life (GE-H)	3
MAC 2311 Analytic Geometry and Calculus 1 (GE-M)	4
Total	14-15

Semester 3	Credits
BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Biology 1 Laboratory (1) (GE-B)	4
CHM 2210 Organic Chemistry 1 *	3
STA 2023 Introduction to Statistics 1 (GE-M)	3
Humanities (GE-H) or Social and Behavioral Sciences (GE-S)	3
Social and Behavioral Sciences (GE-S)	3
Total	16

Semester 4	Credits
BSC 2011 and 2011L Integrated Principles of Biology 2 (3) Biology 2 Laboratory (1) (GE-B)	4
CHM 2211 and 2211L Organic Chemistry 2 (3) and Organic Chemistry 2 Laboratory (2)	5
HUN 2201 Fundamentals of Human Nutrition	3
Elective	3
Total	15

Semester 5	Credits
AEC 3030C Effective Oral Communication	3
BCH 3025 Fundamentals of Biochemistry or BCH 4024 Introduction to Biochemistry and Molecular Biology	4
FOS 3042 Introductory Food Science	3
PHY 2053 and 2053L Physics 1 (4) and Physics 1 Laboratory (1)	5
Total	15

Semester 6	Credits
HUN 3403 Nutrition Through the Life Cycle	2
PCB 3063 Genetics (4) or AGR 3303 Genetics (3) or MCB 4304 Genetics of Microorganisms (3) or PCB 4522 Molecular Genetics (3)	3-4
PHY 2054 and 2054L Physics 2 (4) and Physics 2 Laboratory (1)	5
Electives	5
Total	15-16

Semester 7	Credits
HUN 4445 Nutrition and Disease, Part 1	2
PCB 4723C Physiology and Molecular Biology of Animals (5) or APK 2105C Human Physiology (4)	4-5
Approved science course **	3-4
Approved science laboratory **	1-2
Elective	4
Total	14-17

Semester 8	Credits
AEC 3033C Research and Business Writing in Agricultural and Life Sciences (WR)	3
HUN 4221 Nutrition and Metabolism	3
HUN 4446 Nutrition and Disease, Part 2	3
MCB 3020 and 3020L Basic Biology of Microorganisms (3) and Basic Biology of Microorganisms Laboratory (1)	4
Elective	3
Total	16

* Achieve a minimum grade of C within two attempts, including withdrawals, in CHM 2210.
** See department adviser for list of approved science courses and labs.
Note: Take electives to complete the 120 hours necessary for graduation.

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