MEMORANDUM. Wendell Porter, Chair, CALS Curriculum Committee James Fant. Requests from Food Science and Human Nutrition

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1 MEMORANDUM TO: FROM: CC: University Curriculum Committee R. Elaine Turner, Associate Dean College of Agricultural and Life Sciences Wendell Porter, Chair, CALS Curriculum Committee James Fant DATE: December 29, 2013 SUBJECT: Requests from Food Science and Human Nutrition On November 15, 2013 the College of Agricultural and Life Sciences Curriculum Committee approved requests by the Food Science and Human Nutrition Department to establish new B.S. programs in Dietetics and Nutritional Sciences. In December, the CALS Curriculum Committee approved an additional request to change the name of the existing B.S. program in Food Science and Human Nutrition to Food Science pending approval of the two new B.S. programs. The intent of these requests is to elevate the current specializations in Dietetics and Nutritional Sciences that are part of the Food Science and Human Nutrition degree program to stand-alone degree programs. That would leave only the Food Science specialization under the current degree, thus the request to change the name. As currently structured, the three specializations have little overlap in curriculum, student learning outcomes, and assessment mechanisms. If approved, these changes will enhance the clarity of program offerings, visibility to prospective students, and academic advising to current students. No substantial changes in enrollment are anticipated, although it is possible that students will elect one of these majors sooner in their academic careers. Documents from the department are provided. If all three requests are approved in time, these changes would be effective Summer B, McCarty Hall D Institute of Food and Agricultural Sciences PO Box Gainesville, FL An Equal Opportunity Institution Fax

2 College of Agricultural and Life Sciences Food Science & Human Nutrition PO Box Gainesville, FL December 24, 2013 Angel Kwolek-Folland, PhD Associate Provost University of Florida Gainesville, FL Dear Dr. Kwolek-Folland, The Food Science and Human Nutrition Department (FSHN) has submitted two proposals to elevate its Nutritional Sciences and Dietetics specializations to major status as this will be consistent with SACS expectations for university programs, will enhance their visibility and will simplify advising of students. Once these specializations are approved as majors, we will change the name of the Food Science and Human Nutrition major to Food Science which will continue under the current CIP code of Thank you for your consideration. Please do not hesitate to call me if you have any questions. Sincerely, Anne Kendall, PhD, RD, LDN Undergraduate Coordinator, FSHN The Foundation for The Gator Nation An Equal Opportunity Institution

3 Food Science and Human Nutrition T h e f o o d s c i e n c e a n d h u m a n n u t r i t i o n m a j o r p r e p a r e s s t u d e n t s f o r c a r e e r s i n t h e f o o d i n d u s t r y. Professional food scientists are involved in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety and nutrition. o f f e r s t h r e e s p e c i a l i z a t i o n s : d i e t e t i c s, f o o d s c i e n c e a n d n u t r i t i o n a l s c i e n c e s. E a c h s p e c i a l i z a t i o n e q u i p s s t u d e n t s f o r a c h a l l e n g i n g a n d i n t e r e s t i n g c a r e e r a n d h a s i t s o w n s e t o f c o u r s e r e q u i r e m e n t s. About This Major Overview College: Agricultural and Life Sciences Degree: Bachelor of Science Specializations: Dietetics, Food Science, Nutritional Sciencesnone Hours for Degree: 120 Minor: Yes Website: fshn.ifas.ufl.edu 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. 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. 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. Food Science

4 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 UF GPA required for semesters 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 CHM 2045 and 2045L General Chemistry 1 (3) and General Chemistry 1 Laboratory (1) (GE-P) 4

5 MAC 1147 Precalculus: Algebra and Trigonometry (GE-M) 4 Composition (GE-C, WR) 3 Elective 1 Humanities (GE-H) 3 Semester 2 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 Semester 3 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 Semester 4

6 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 Semester 5 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 Semester 6 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

7 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 Semester 8 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 * Achieve a minimum grade of C within two attempts, including withdrawals, in CHM ** 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.