Food Industry Option
  Credits    Course
Year 1            
HNSC 1200 3 Food: Facts and Fallacies
HNSC 1210 3 Nutrition for Health & Changing Lifestyles
CHEM 1300 3 Structure & Modeling in Chemistry
CHEM 1320 OR 3 Introduction to Organic Chemistry
CHEM 1310 3 Introduction to Physical Chemistry
BIOL 1410 OR 3-6 Anatomy of the Human Body (see notes)
BIOL 1020   Biology 1 (see notes)
BIOL 1030   Biology 2 (see notes)
BIOL 1412 3 Physiology of the Human Body (see notes)
PSYC 1200 OR 6 Introduction to Psychology
SOC 1200   Introduction to Sociology
Elective (see notes) 3 Course Title:
Elective (see notes) 3 Course Title:
Year 2                        
HNSC 2130  3 Nutrition through the Lifecycle
HNSC 2140  3 Basic Principles of Human Nutrition
HNSC 2150  3 Composition, Functional & Nutritional
Properties of Food
HNSC 2160  3 Food Preparation & Preservation
CHEM 2770  3 Elements of Biochemistry 1 (see notes)
CHEM 2780  3 Elements of Biochemistry 2 (see notes)
HEAL 2600  3  Integration of Health Determinants of Individuals
STAT 1000  3 Basic Statistical Analysis 1
MKT 2210  3 Fundamentals of Marketing
GMGT 1010  3 Business and Society
Year 3      
HNSC 3310 OR  3 Macronutrients & Human Health
HNSC 3300  3 Vitamins and Minerals in Human Health
HNSC 3330  3 Ingredient Technology for Designed Foods
HMEC 2000  3 Research Methods and Presentation
HMEC 3000  3 Introduction to Social Epidemiology
FOOD 4150  3 Food Microbiology
STAT 2000  3 Basic Statistical Analysis 2
Concentration Elective (see notes)  3 Course Title:
Concentration Elective (see notes)  3 Course Title:
Elective (see notes)  3 Course Title:
Elective (see notes)  3 Course Title:
Year 4    
HNSC 3260* 3 Food Quality Evaluation
HNSC 4160  3 Seminar in Foods & Nutrition
HNSC 4280  3 Food Product Development
FOOD 4310*  3 Introduction to HACCP
Concentration Elective (see notes)  3 Course Title:
Concentration Elective (see notes)  3 Course Title:
Concentration Elective (see notes)  3 Course Title:
Elective (see notes)  3 Course Title:
HNSC 4364 6 ****Food Industry Option Practicum

**** (completion of 84 credit hours including HNSC 3260, HNSC 3330, FOOD 4150 and one of GMGT 1010 or GMGT 2030, and Consent of Instructor. Application required.)
Students must complete 280 hours of work related to the field experience. Given the intensive experience and time commitment, students should be prepared to take no more than this course.

*Required courses with an asterisk are offered every second year.

You must have the prerequisites for any course you take. We will not override prerequisites in order to allow you to progress more quickly.

NOTES:
1. For prerequisites, consult the Undergraduate Calendar for former course numbers or other equivalents.

2. Students must take BIOL 1410 Anatomy of the Human Body or BIOL 1020 Biology 1 and BIOL 1030 Biology 2 AND require BIOL 1412 Physiology of the Human Body (3 credits) in order to take HNSC 3310 Macronutrients and Human Health and HNSC 3300 Vitamins and Minerals in Human Health.  Free electives must be used to meet this requirement for BIOL 1412, if BIOL 1020 and BIOL 1030 are taken.

3. Students can take either BIOL 1412 (Physiology of the Human Body) or BIOL 2410 (Human Physiology 1) and BIOL 2420 (Human Physiology 2).

4. Students can take either CHEM 2770/MBIO 2770 (Elements of Biochemistry 1) or CHEM 2360/MBIO 2360 (Biochemistry 1: Bio-molecules and an Introduction to Metabolic Energy).  Students can take either CHEM 2780/MBIO 2780 (Elements of Biochemistry 2) or CHEM 2370/MBIO 2370 (Biochemistry 2: Catabolism, Synthesis, and Information Pathways).

5. Free Electives are the student’s choice. 

6. Students in the Food Industry Option must complete one of the following concentrations (15 credit hours).  Select 15 credit hours of course work from the list that follows:

1. Quality Assurance
AGRI 2190     Toxicology Principles - 1.5cr hrs
ANSC 2530     Nutritional Toxicity - 1.5cr hrs
FOOD 4160     Food Analysis 1 - 3cr hrs
FOOD 4250     Food Analysis 2 - 3cr hrs
FOOD 4500     Food Safety and Regulations - 3cr hrs
HNSC 4270     Sensory Evaluation of Food - 3cr hrs
STAT 3000     Applied Linear Statistical Models - 3cr hrs
STAT 3170     Statistical Quality Control - 3cr hrs

2. Food Product Development
FOOD 4500     Food Safety and Regulations - 3cr hrs
FOOD 4160     Food Analysis 1 - 3cr hrs
FOOD 4250     Food Analysis 2 - 3cr hrs
STAT 3000     Applied Linear Statistical Models - 3cr hrs
HNSC 4270     Sensory Evaluation of Food - 3cr hrs
HNSC 4290     Food Nutrition and Health Policies - 3cr hrs
HNSC 4540     Functional Foods & Nutraceuticals - 3cr hrs
One of FOOD 3160 Frozen Dairy Products, FOOD 3170 Cheese and Milk Products, or FOOD 3200 Baking Science Technology - 3cr hrs

3. Food Industry Management
ACC 1100     Introductory Financial Accounting - 3cr hrs
GMGT 2060     Management and Organization Theory - 3cr hrs
GMGT 3010     Management Decision-Making - 3cr hrs
HRIR 2440     Human Resource Management - 3cr hrs
MKT 3220     Marketing Research - 3cr hrs
HNSC 3342     Management for Food and Nutritional Professionals - 3cr hrs
GMGT 3XXX     Any course at the 3000 level - 3cr hrs

Suggested electives related to Quality Assurance and Food Product Development
HNSC 3350     Culture and Food Patterns - 3cr hrs
FOOD 4160     Food Analysis I - 3cr hrs
CHEM 2470     Introduction to Analytical Chemistry - 3cr hrs
MBIO 1220     Essentials of Microbiology - 3cr hrs
MBIO 1010     Microbiology 1 - 3cr hrs
MBIO 3010     Mechanisms of Microbial Disease - 3cr hrs

Suggested elective related to Food Industry Management
ECON 1010     Introduction to Microeconomics Principles - 3cr hrs
ECON 1020     Introduction to Macroeconomics Principles - 3cr hrs
HNSC 3342     Management for Food and Nutrition Professionals - 3cr hrs
ACC 1110     Introductory Managerial Accounting - 3cr hrs
ENTR 3100     Small Business Management - 3cr hrs
MKT 3230     Consumer Behaviour - 3cr hrs
MKT 3250     Marketing Strategy - 3cr hrs
MKT 3300     International Marketing - 3cr hrs
PHIL 2830     Business Ethics - 3cr hrs
GMGT 2120     Business/Government Relations - 3cr hrs
GMGT 3080     Issues in Technological Change - 3cr hrs
INTB 2200     International Management - 3cr hrs

*In the event of discrepancies with this document and the Undergraduate Calendar, the Undergraduate Calendar will prevail.