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

1st Semester
Cr.
  2nd Semester
Cr.
CHEM 231 General Chemistry I
4
CHEM 232 General Chemistry II
4
CHEM 233 Gen. Chemistry Lab I
1
CHEM 234 Gen. Chemistry Lab II
1
ENGL 101 English Composition I
3
ENGL 102 English Composition II
3
MATH 107 College Algebra & Trig I
4
MATH 108 College Algebra & Trig II
4
OREN 100 Freshman Orientation
1
OREN 101 Freshman Orientation
1
FOSC/NUSC 100 Orientation
2
 
Total...
15
Total...
13

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

1st Semester
Cr.
  2nd Semester
Cr.
BIOL 120 Organismic Biology
3
BIOL 230 Cell and Genetic Biol.
3
BIOL 121 Organismic Biol. Lab
1
BIOL 231 Cell and Gen. Biol. Lab
1
FOSC 301 Intro to Food Science
3
BIOL 301 Microbiology
3
MATH 207 Analytic Geom. & Calc. I
4
BIOL 303 Microbiology Lab
1
CHEM 320 Organic Chemistry I
3
CHEM 360 Biochem. of Cell Reg.
3
CHEM 322 Organic Chemistry Lab
2
CHEM 361 Intro to Meth. in Biotech.
1
        NUSC 111 Nutr., Wellness & Health
3
        BUSN 301/211 Financ or Account
3
Total...
16
Total...
18



English Proficiency Exam (EPE)
 
Junior Year

1st Semester
Cr.
  2nd Semester
Cr.
ECON 201 Prin. of Economics
3
ENGL 327 Public Speaking
3
HUMN   Elective
3
FOSC 571 Food Proc. Engr. Tech.
4
PHIL 237 Intro to Logic
3
NUSC 302 Nutritional Biochemistry
4
PHED   Elective
1
PHED   Elective
1
PHYS 1 301 General Physics I
3
PHYS 302 General Physics II
3
PHYS 303 General Physics Lab
1
PHYS 304 General Physics Lab II
1
SOSC   Elective
3
       
Total...
17
Total...
16


Senior Year

1st Semester
Cr.
  2nd Semester
Cr.
CSCI 100 Intro to Computer Concepts
3
CSCI 110 Basic Programming
3
EVSC 500 Bio-statistics I
3
FOSC 507 Applied Food Microbiol.
4
FOSC 505 Meth. of Food and Nutr
2
FOSC 510 Food Chemistry
4
FOSC 506 Meth. of Food and Nutr. Lab
2
FOSC 573 Prod. Res. Innovations
4
PSYC 270 Intro to Psychology
3
NUSC 400 Sem. in Fod & Nutr. Sci.
1
    Elective #
3
NUSC 501 Professional Seminar
1
Total...
16
Total...
17


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

1st Semester
Cr.
  2nd Semester
Cr.
ANAT 125 Anatomy
4
BIOL 301 Microbiology
3
FOSC 301 Intro to Food Science
3
BIOL 303 Microbiol. Lab  
CHEM 320 Organic Chemistry I
3
CHEM 360 Biochem of Cell Reg
3
CHEM 322 Organic Chemistry Lab I
2
CHEM 361 Intro to Meth in Biotech
1
CSCI 100 Intro to Computer Concepts
3
CSCI 110 Basic Programming
3
NUSC 111 Nutr, Wellness & Health
3
HIST 103 World Civ. to 1650
3
            Elective#
3
Total...
17
Total...
 


English Proficiency Exam (EPE)

Junior Year

1st Semester
Cr.
  2nd Semester
Cr.
ENGL 327 Public Speaking
3
ECON 301/211 Accounting/Finance
3
EVSC 500 Bio-Statistics
3
NUSC 302 Nutritional Biochemistry
4
HIST 104 World Civ since 1650
3
PHIL 237 Intro to Logic
3
HOMT 112 Food Production
3
PSYC 270 General Psychology
3
PHED   Elective
1
PHED   Elective
1
PHYS 301 General Physics
3
PHSI 303 Human Physiology
4
PHYS 303 General Physics Lab
1
       
Total...
17
Total...
18


Senior Year

1st Semester
Cr.
  2nd Semester
Cr.
ENGL 201 Advanced Composition
3
ECON 201 Prin. of Economics
3
FOSC 505 Meth. of Food and Nutr.
2
FOSC 507 Applied Food Microbiol.
4
FOSC 506 Meth of Food and Nutr. Lab
2
HUMN   Elective
3
NUSC 305 Community Nutrition
3
NUSC 400 Sem. in Food and Nutr. Sci.
1
NUSC 521 Maternal and Child Nutr.
3
NUSC 501 Professional Seminar
1
NUSC 343 Med. Nutr. Therapy I
3
NUSC 443 Med. Nutr. Therapy II
3
Total...
16
Total...
15


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

1st Semester
Cr.
  2nd Semester
Cr.
BIOL 230 Cell and Genetic Biology
3
CSCI 100 Intro: Comp. Concepts
3
BIOL 231 Cell & Genetic Biol. Lab
1
MATH 107 College Alg. & Trig I
4
CHEM 231 General Chemistry 1
4
CHEM 232 Gen. Chemistry II
4
CHEM 233 General Chemistry Lab I
1
CHEM 234 Gen. Chemistry Lab II
1
ENGL 101 Engl. Composition I
3
ENGL 102 Engl. Composition II
3
OREN 100 Freshman Orientation
1
OREN 101 Freshman Orientation
1
NUSC 100 Fd & Nutr. Sci. Orient.
2
       
Total...
15
Total...
16


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

1st Semester
Cr.
  2nd Semester
Cr.
BIOL 301 Microbiology
3
ANAT 125 Anatomy
4
BIOL 303 Microbiology Lab
1
CHEM 360 Biochem. of Cell Reg.
3
PHED   Elective
1
PHED   Elective
1
CHEM 320 Organic Chemistry I
3
PHSI 303 Human Phsiology
4
CHEM 322 Organic Chemistry Lab I
2
PSYC 270 General Psychology
3
ECON 201 Prin. of Economics
3
SOCI 240 Intro to Sociology
3
HOMT 112 Food, Production
3
       
NUSC 111 Nutr., Wellness & Health
3
       
Total...
19
Total...
18


English Proficiency Exam (EPE)
 
Junior Year

1st Semester
Cr.
  2nd Semester
Cr.
ENGL 201 Adv. Composition
3
BUSN 301 Marketing
3
HOMT 361 Intro Food Sys Mgmt
2
HOMT 362 Facilities Plan & Design
4
HOMT 364 Intro Fd Sys Mgmt Lab
2
PHIL 347 Medical Ethics
3
NUSC 303 Educ. Theory, Counseling
3
NUSC 302 Nutr. Biochemistry
4
NUSC 304 Nutrition Assessment
3
NUSC 307 Life Cycle Nutrition
3
NUSC 305 Community Nutrition
3
 
Total...
16
Total...
17


Senior Year

1st Semester
Cr.
2nd Semester
Cr.
BUSN 211 Accounting
3
BUSN 331 Prin. of Management
3
EVSC 500 Bio-Statistics I
3
HUMN/SOSC   Elective
3
FOSC 505 Meth. of Food and Nutr.
2
NUSC 400 Sem.Fd. & Nutr. Sci.
1
FOSC 506 Meth. Food & Nutr. Lab
2
NUSC 444 Practicum
2
NUSC 343 Med. Nutr. Therapy I
3
NUSC 443 Med. Nutr. Therapy II
3
NUSC 402 Food Serv. in Hlth Care
4
NUSC 501 Professional Seminar
1
Total...
17
Total...
13


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)

1st Semester
Cr.
  2nd Semester
Cr.
FOSC 100 Food & Nutr.Sci. Orient.
2
BIOL 120 Organismic Biology
3
BIOL 100 Freshman Biol. Seminar
1
BIOL 121 Organismic Biol. Lab
1
BIOL 230 Cell & Genetic Biology
3
BIOL 140, Environmental Biology
3
BIOL 231 Cell & Gen. Biology Lab
1
BIOL 141 Environ. Biol. Lab
1
ENGL 101 English Composition I
3
ENGL 102 English Composition II
3
MATH 107 College Algebra & Tri I
4
MATH 108 College Alg. & Trig II
4
OREN 100 Freshman Orientation
1
OREN 101 Freshman Orientation
1
Total...
15
Total...
16

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

 
Cr.
CSCI 100 Computer Sci. (BIOL Skills)
3
HIST 103 World Civ, to 1650
3
MATH 207 Anal Geom & Calc (BIOL Skills or MATH)
4
Total...
10

Sophomore Year

 

English Proficiency Exam (EPE)
 
2nd Summer

 
Cr.
ECON 201 Prin. of Economics
3
PSYC 270 Intro to Psychology
3
SOSC   Elective
3
Total...
9

Junior Year

1st Semester
Cr.
  2nd Semester
Cr.
CHEM 320 Organic Chemistry
3
CHEM 321 Organic Chemistry II
3
CHEM 322 Organic Chem. Lab I
2
CHEM 323 Organic Chem. Lab II
2
ENGL 203 Prof & Tech Writing
3
CHEM 360 Biochem of Cell Reg.
3
EVSC 500 Bio-Statistics
3
CHEM 361 Intro to Biotech. Meth
1
FOSC 301 Intro to Food Science
3
FOSC 571 Food Proc. Engr. Tech
4
        BIOL 301 Gen. Microbiology
3
        BIOL 303 Gen. Microbiology Lab
1
Total...
14
Total...
17

Senior Year

1st Semester
Cr.
  2nd Semester
Cr.
BIOL 401 Seminar in Biology
1
BIOL 302 Nutritional Biochem
4
BUSN 211 Elem. Accounting Prin.
3
BIOL 540 Biology
3
FOSC 505 Meth of Food and Nutr.
2
ENGL 327 Public Speaking
3
FOSC 506 Meth of Food and Nutr. Lab
2
FOSC 507 Applied Food Microbiol.
4
FOSC 510 Food Chemistry
4
FOSC 573 Prod. Res. Innovations
4
SOSC   Elective
3
NUSC 501 Professional Seminar
1
Total...
15
Total...
19

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

   
Cr.
CSCI 100 Computer Science (BIOL Skills)
3
ENGL Public Speaking
3
HIST: 103 World Civ. to 1650
3
Total...
9

 

Sophomore Year

1st Semester
Cr.
2nd Semester
Cr.
CHEM 231 General Chemistry I
4
CHEM 232 General Chemistry II
4
CHEM 233 Gen. Chemistry Lab I
1
CHEM 234 Gen. Chemistry Lab II
HIST 104 World Civ. since 1650
3
BIOL 250 Mol. Cell & Gen. Biol
3
HOMT 112 Food Production
3
BIOL 251 Mol. Cell & Gen. Biol. Lab
1
NUSC 111 Nutr, Wellness & Health
3
CSCI 110 Basic Programming
3
PHYS 301 Elem. Gen. Physics I
3
PHYS 302 Elem. Gen. Phys. II
3
PHYS 303 Elem. Gen. Physics Lab I
1
PHYS 304 Elem. Gen. Phys. Lab II
1
        PHIL 237 Intro to Logic
3
Total...
18
Total...
19

 

2nd Summer

1st Semester
Cr.
ECON 201 Economics
3
PSYC 270 Intro to Psychology
3
SOSC   Elective
3
Total...
9


Junior Year

1st Semester
Cr.
  2nd Semester
Cr.
BUSN 211 Elem. Accounting Prin.
3
BIOL 301 Gen. Microbiology
3
ENGL 203 Prof & Tech Writing
3
BIOL 303 Gen. Microbiology Lab
1
CHEM 320 Organic Chemistry I
3
CHEM 321 Organic Chemistry II
3
CHEM 322 Organic Chemistry Lab I
2
CHEM 323 Organic Chem. Lab II
2
EVSC 500 Bio-Statistics I
3
CHEM 360 Biochem of Cell Reg.
3
FOSC 301 Intro to Food Science
3
CHEM 361 Intro to Biotech. Meth.
1
        NUSC 302 Nutritional Biochem.
4
        NUSC 501 Professional Seminar
1
Total...
17
Total...
18

Senior Year

1st Semester
Cr.
  2nd Semester
Cr.
BIOL 401 Seminar in Biology
1
BIOL 540 Found. of Cancer Biol.
3
ANAT 125 Anatomy
4
PHSI 303 Human Physiology
4
FOSC 505 Meth of Food and Nutr
2
FOSC 507 Appl. Food Microbiol.
4
FOSC 506 Meth of Food & Nutr Lab
2
NUSC 305 Community Nutrition
3
FOSC 510 Food Chemistry
4
NUSC 521 Maternal & Child Nutr.
3
NUSC 343 Med Nutr Therapy I
3
NUSC 443 Med Nutr Therapy II
3
Total...
16
Total...
20

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