OVERVIEW This study track educates and develops skills in students who desire to work in food processing, regulation and food business arena, both in the public and private sector. This track also prepares students for managerial positions since there is a high demand for people with skills in food science and knowledge of business, accounting, and interpersonal skills. Students learn about food chemistry, microbiology, structure, engineering, safety, regulation, sanitation, quality control, and business-oriented courses.
Options Within the FSHN (BS) Program
Dietetics: Students will go through an accredited program which has been approved by the Academy of Nutrition and Dietetics (Plan V).
Sports and Wellness: Students will augment their nutrition course work with courses in the exercise sciences.
Pre-Professional Nutrition: Students will prepare for post-baccalaureate education in medicine, dentistry, nutrition, or other specific graduate programs.
Food Science Business and Pre-Professional: Students may follow the pre-professional nutrition science option and focus of product development and food technology OR they may follow the business track and augment their nutrition course work with courses in business.
All FSHN majors are required to report for advising prior to registration each semester.
Students interested in the Food Science option may contact the CTAHR Academic Advising Office, at firstname.lastname@example.org, and are encouraged to refer to the Food Science Option Student Handbook for more information about this option.
Other useful information:
Food Science Business Track (click to view PDF)
Food Science Pre-professional Track (click to view PDF)
Student Learning Outcomes for FSHN Bachelor's Program:
- Know, apply and critically analyze and evaluate concepts related to the science of food and nutrition with a focus on humans.
- Develop written & oral skills commensurate with the ability to summarize, evaluate, synthesize, and appropriately communicate scientific concepts to a variety of audiences.
- Acquire personal characteristics and leadership, management, and human relations skills appropriate to professional practice in careers related to food science and human nutrition.
- Recognizes and uses appropriate technologies, such as computer applications and/or food and nutrition laboratory methodologies.
- Identifies and develops skills to gain successful admission into entry level careers or post-graduate education.
- Develops problem-solving and critical thinking skills.
- Demonstrates participation in community service.
- Identifies community issues from local to global levels.