Food and Nutritional Sciences Degree Programs

The program offerings in the Department of Food and Nutritional Sciences consist of options in Food Science, the Didactic Program in General Dietetics, Nutritional Science, Public Health Nutrition, Food Science/Biology, and Nutritional Science/Biology, each of which leads to a Bachelor of Science degree. These undergraduate curricula provide a broad general education, plus professional competency for positions in agencies, research laboratories, universities and organizations dealing with health, nutrition, education and human needs. The Food and Nutritional Science Advisory Board (FNSAB, a support arm for the department) composed of professionals in academia and industry, provides student internship opportunities at member companies and annual scholarships for academic achievers in financial need.
  
FOOD SCIENCE OPTION

The Food Science option is a B.S. degree program of study that integrates food science, chemistry, physics, biology and microbiology in an applied manner. The curriculum is intended to give a firm foundation in science and technology associated with food product development and food processing as they relate to the human body. Students majoring in both food science and nutritional science have a common curriculum in their freshman year. Beginning in their sophomore year, students take specialized courses in food science and related areas. Upon graduation, several career options are available to those majoring in food science. These include research and training programs in the food industry, opportunities in teaching and research, and administrative careers in food and related industries. The program offers excellent preparation for graduate study in food science, nutritional science or several related areas. This program is approved by the Committee on Higher Education of the Institute of Food Technologists, the national accrediting body of undergraduate food science programs across the United States.

CURRICULUM IN FOOD SCIENCE AND NUTRITIONAL SCIENCE

Freshman Year (Common to both Food Science and Nutritional Science Majors

Based on SAT/ACT results, a student may be required to take Reading 101 and/or Reading 102. Each reading course yields one hour credit and should be taken during the first year of enrollment. Additionally, a student may be required to take English 100, a 3 credit hour course. A minimum grade of "C" is required in English 100 and each reading course.  Note: If required; credit does not count toward graduation.

*The food science emphasis has a common freshman year with that of nutritional science.

FOOD SCIENCE OPTION

Sophomore Year

English Proficiency Exam (EPE)
 
Junior Year

Senior Year

Electives restricted to HOMT (Hosp. Mgmt.) 0112, 0401, 0420; NUSC 0521, 0522, 0580; EVSC 0500, 0501; BIOL 0305, 0311, 0340, 0502, 0505, 0550, 0560; BUSN 0211, 0301, 0331; MATH 0208,0209, 0307; ENGL 0, 301 and 0302, Advanced ROTC (300 and 400 level) may be substituted for a maximum of 9 elective hours.


NUTRITIONAL SCIENCE OPTION

Undergraduate: The Nutritional Science option is a B.S. degree program of study that integrates nutritional science, anatomy, biology, chemistry, physics and human physiology. The basic science foundation upon which this curriculum is built prepares students for earning the M.S. or Ph.D. degree at Tuskegee University or other institutions in either applied community nutrition or nutritional biochemistry. A common freshman year is shared with Food Science majors and is posted above. During the sophomore year, students take courses in specialized areas of nutrition and related sciences. Careers with USDA and in public health facilities are available after graduation. Individuals with advanced degrees may elect to work at a college/university in teaching or research,  in the private sector, or with a branch of government.

NUTRITIONAL SCIENCE OPTION

Sophomore Year

English Proficiency Exam (EPE)

Junior Year

Senior Year

Electives restricted to FOSC 505, 506, 510, 515; EVSC 500, 501, 502; BIOL 305, 311, 340, 502, 550, 560, ;

MATH 207, 208,209, 307; Advanced ROTC may be substituted for a maximum of 9 elective hours (300 and 400 level).


DIDACTIC PROGRAM IN DIETETICS (Additional General Information)

Undergraduate: The Didactic Program in Dietetics (DPD) option is a Bachelor of Science degree program. Students majoring in the DPD are given verification statement(s) signed by the program director when their names appear on the official graduation list. Courses in the curriculum are required so the DPD graduate will have the technical and academic knowledge to successfully compete for placement in a Dietetic Internship program, graduate school or for entry-level jobs. Students who successfully complete the Dietetic Internship will be eligible to take the national registration examination to become a Registered Dietitian (RD). The DPD program at Tuskegee University is accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, 312/899-4876.

The curriculum focuses in the first two years on general degree requirements and a basic knowledge in the natural and social sciences. During the last two years emphasis is on both theory and clinical and/or laboratory experience necessary for meeting the minimum knowledge, skills and competencies requirements. No student will be verified without completing all the requirements.

A. Phase One:       The first two years may be completed in the Department of Food and Nutritional Sciences or at any other accredited college or university. The liberal and general education requirements are organized so that knowledge and skills are developed sequentially. Thus, the necessary knowledge base is developed for entry into phase two of the program.

B. Phase Two:       To be eligible for entry into phase two of the program, students must have achieved the         following:

1. Overall grade point average of 2.00.
2.  Minimum grade point average of 2.50 in major courses.
3. Satisfactory completion of all course requirements in the first three semesters;
4. and satisfactory health for participation in the clinical aspects of the program during the senior year.

C. Retention:         To be retained in the program, students must maintain a 2.50 average in professional courses and an overall grade point average of 2.00 (on a four point scale).

CURRICULUM FOR DIDACTIC PROGRAM IN DIETETICS
(GENERAL DIETETICS OPTION)
Freshman Year

Based on SAT/ACT results, a student may be required to take Reading 101 and/or Reading 102. Each reading course yields one hour credit and should be taken during the first year of enrollment. Additionally, a student may be required to take English 100, a 3 credit hr course. A minimum grade of "C" is required in English 100 and each Reading course.  Note: If required; credit does not count toward graduation.

Sophomore Year

English Proficiency Exam (EPE)
 
Junior Year

Senior Year

DUAL DEGREE PROGRAM IN FOOD SCIENCE/BIOLOGY
Undergraduate: The Food Science/Biology option affords students majoring in food science and biology the opportunity to attain a dual major in four (4) years and two (2) summers. Upon graduation, the student is marketable for employment in either , area having two B.S. degrees. This food science degree is also approved by the Institute of Food Technologists. Previous students with a B.S. degree in Food Science were eligible to pursue medical school and have successfully graduated. See the undergraduate description for food science and biology for more details regarding career options.

DUAL DEGREE CURRICULUM IN FOOD SCIENCE/BIOLOGY OR NUTRITIONAL SCIENCE/BIOLOGY

Freshman Year (Common to both dual degree programs)

Based on SAT/ACT results, a student may be required to take Reading 101 and/or Reading 102. Each reading course yields one hour credit and must be taken during the first year of enrollment. Additionally, a student may be required to take English 100, a 3 credit hours course. A minimum grade of "C" is required in English 100 and each Reading course.  Note: If required; credit does not count toward graduation.

**The food science/biology dual m, ajor has a common freshman year with the nutritional science/biology dual major.

FOOD SCIENCE/BIOLOGY OPTION

1st Summer

Sophomore Year

English Proficiency Exam (EPE)
 
2nd Summer

Junior Year

Senior Year

Nutritional Science/Biology
Undergraduate: The Nutritional Science/Biology option affords students majoring in nutritional science and biology the opportunity to attain a dual major in four (4) years and two (2) summers. Upon graduation, the student is marketable for employment in either area having two B.S. degrees. Previous students earning a B.S. degree in Nutritional Science were eligible to pursue medical school and have successfully graduated. See the undergraduate description for nutrition, al science and biology for more details regarding career options.

NUTRITIONAL SCIENCE/BIOLOGY OPTION

1st Summer

Sophomore Year

2nd Summer

Junior Year

Senior Year

THE GRADUATE PROGRAM

A two-year program leading to the Master of Science degree is offered in Food and Nutritional Sciences with two major emphases: Food Science or Nutriti, onal Science. Areas of res, earch include: Food Safety, Food Product Development, Nutritional Biochemistry and Community Nutrition. All students accepted into the graduate program, must have a B. S. degree in food science, nutrition, general dietetics or related area. Graduate study provides the opportunity for greater breadth and depth in a selected area of specialization through course work, a critical examination of the literature, experience in research methods and techniques, internships and co-op experiences. The Food Safety and Processing Center provides a wide array of hands-on experiences in the areas of new food product development, food processing and food safety for students majoring in food science, nutritional science, general dietetics, food science/biology, nutritional science/biology, plant and soil sciences, animal and poultry sciences, and veterinary medicine. The nutrition program encompasses a Center for Research on Diet, Lifestyle and Cardiovascular Disease in Black Alabamians. Experimentation in cardiovascular disease research includes the use of animals and humans to solve nutritional problems. Undergraduate and graduate students work in the center, thereby combining nutritional theory with practice.

COURSE DESCRIPTIONS – UNDERGRADUATE AND GRADUATE