Academic Programs Catalog

The undergraduate program in dietetics has been approved by the Academy of Nutrition and Dietetics' Accreditation Council for Education in Nutrition and Dietetics (ACEND) as a Didactic Program that meets the minimum academic requirements for professionally qualified dietitians.

The undergraduate program in dietetics is designed so that supporting disciplines provide a knowledge base prerequisite to the professional courses. Course offerings are sequenced to build upon previous knowledge and provide increasingly complex experiences. The student is expected to acquire approximately equal expertise in nutritional assessment and care and in foodservice management systems.

Verification of successful completion of the ACEND-approved minimum academic requirements is the responsibility of the Dietetics Program Director in the Department of Food Science and Human Nutrition.

Persons who wish to receive a final Verification Statement for the fulfillment of ACEND-approved minimum academic requirements from Michigan State University, but who have not completed a Bachelor of Science degree with a Dietetics major at Michigan State University, must complete a minimum of 10 credits in 300—400 level courses in dietetics at Michigan State University with a minimum grade of 2.0 or better in each course.

Eligibility for the registration examination for dietitians is determined by verification of successful completion of an ACEND-approved Didactic Program in Dietetics and one of the following supervised practice experiences: ACEND-approved Dietetic Internship, Coordinated Program, or Graduate Program. A master’s degree is required to be eligible for the registration examination. Dietetic registration, as administered by the Commission on Dietetic Registration, is a requirement of most positions for professional dietitians. Licensure is an additional requirement for dietitians practicing in certain states.

Admission as a Junior

Enrollment in the dietetics major is limited. The Bachelor of Science Degree in Dietetics is a professional degree, which requires acceptance into a competitive internship in order to complete the requirements for eligibility to take the registered dietitian examination. A minimum cumulative grade-point average of 2.5 is necessary to be considered for admission.

Requirements for the Bachelor of Science Degree in Dietetics

1. The University requirements for bachelor's degrees as described in the Undergraduate Education section of this catalog.
   
   The University's Tier II writing requirement for the Dietetics major is met by completing Human Nutrition and Foods 411.  That course is referenced in item 3. a. below.
   
   Students who are enrolled in the Dietetics major leading to the Bachelor of Science degree in the Department of Food Science and Human Nutrition may complete an alternative track to Integrative Studies in Biological and Physical Sciences that consists of the following courses:  Biochemistry 200 or Physiology 250; Chemistry 141, 143, and 161. The completion of Chemistry 143 and 161 satisfies the laboratory requirement.
2. The requirements of the College of Agriculture and Natural Resources for Bachelor of Science and Bachelor of Arts degrees.
   1. The following requirements for the major:

      a.	All of the following courses in the Department of Food Science and Human Nutrition (45 credits):
      	HNF	150	Introduction to Human Nutrition				3
      	HNF	300	Experimental Approaches to Foods				4
      	HNF	320	Professional Practice of Dietetics and Nutrition				3
      	HNF	350	Advanced Human Nutrition and Metabolism				4
      	HNF	377	Applied Community Nutrition				3
      	HNF	378	Applied Nutrition Assessment Laboratory				1
      	HNF	406	Global Foods and Culture				3
      	HNF	411	Research Methods in Dietetics				3
      	HNF	440	Foodservice Operations				3
      	HNF	444	The Business of Nutrition Services				3
      	HNF	445	Foodservice Management Practicum				2
      	HNF	446	Applied Culinary Nutrition				2
      	HNF	453	Nutrition and Human Development				3
      	HNF	471	Medical Nutrition Therapy I				4
      	HNF	472	Medical Nutrition Therapy II (W)				4
      b.	The following courses outside the Department of Food Science and Human Nutrition (36 to 39 credits):
      	(1)	All of the following courses (30 credits):
      		ANTR	350	Human Gross Anatomy for Pre-Health Professionals			3
      		BMB	200	Introduction to Biochemistry			4
      		CEM	141	General Chemistry			4
      		CEM	143	Survey of Organic Chemistry			4
      		CEM	161	Chemistry Laboratory I			1
      		FSC	342	Food Safety and Hazard Analysis Critical Control Point Program			3
      		MGT	325	Management Skills and Processes			3
      		PSL	250	Introductory Physiology			4
      		PSY	101	Introductory Psychology			4
      	(2)	One of the following courses (3 or 5 credits):
      		MTH	103	College Algebra			3
      		MTH	116	College Algebra and Trigonometry			5
      	(3)	One of the following courses (3 or 4 credits):
      		STT	200	Statistical Methods			3
      		STT	201	Statistical Methods			4

Graduates with a Bachelor of Science degree in food science may be employed by food and allied industries, federal and state governments, and sectors throughout academia to work at the interface between the production and delivery of food. The program also prepares students for advanced study in graduate and professional schools. The required courses stress the principles of food safety and preservation and the application of scientific principles to control and enhance the flavor, color, texture, and nutritive value of foods.

In addition to the core program, students in food science must complete one of the following interdisciplinary concentrations that are designed to provide additional breadth and depth: basic food science, food business and industry, food packaging, or food technology. The major and concentrations are Approved by the Institute of Food Technologists Higher Education Review Board.  

Basic Food Science. This concentration is designed for students with an interest in integrating in-depth study of basic sciences with the core of their food science education. Advanced courses in chemistry, microbiology, food safety, toxicology and pharmacology are among the fields students may elect to strengthen their bachelor's degree. Students interested in professional post-graduate education such as medicine and dentistry may elect to take a series of courses that meets the admission standards for most professional colleges.

Food Business and Industry. This concentration is designed for students who are interested in working for food or food-related businesses, where a knowledge of both food science and of food business management, economics, and marketing is important.  Students who complete this concentration may pursue careers in manufacturing management, technical sales, food product marketing, or similar areas or may pursue graduate study in business.

Food Packaging.  This concentration is designed to prepare students for careers in the food industry with an emphasis in food packaging. The concentration focuses on the design, use, and evaluation of food packaging materials and the effect of packaging materials on the shelf life of food.  Students who complete this concentration may pursue graduate study in packaging or food science.

Food Technology.  This concentration focuses on food processing  methods and their effect on food quality and process characteristics.  Students who complete this concentration may pursue careers in production supervision, quality assurance, inspection, product development, and process development.  They may also pursue graduate study to prepare for positions in research, production, and management in the food industry, government, or universities.

Requirements for the Bachelor of Science Degree in Food Science

1. The University requirements for bachelor's degrees as described in the Undergraduate Education section of this catalog; 120 credits, including general elective credits, are required for the Bachelor of Science degree in Food Science.
   
   The University's Tier II writing requirement for the Food Science major is met by completing all of the following courses:  Food Science 402, 440, 441, 455, 470. Those courses are referenced in item 3.a. below.
   
   Students who are enrolled in the Food Science major leading to the Bachelor of Science degree in the Department of Food Science and Human Nutrition may complete an alternative track to Integrative Studies in Biological and Physical Sciences that consists of the following courses: Biological Science 161, Chemistry 161 and 162, and Physics 221, 231, 241 or Lyman Briggs 273. The completion of Chemistry 161 and 162 satisfies the laboratory requirement. Biological Science 161, Chemistry 161 and 162  and Physics 221, 231, 241 or Lyman Briggs 273 may be counted toward both the alternative track and the requirements for the major referenced in item 3. below.
   
   The completion of the College of Agriculture and Natural Resources mathematics requirement may also satisfy the University mathematics requirement.
2. The requirements of the College of Agriculture and Natural Resources for the Bachelor of Science degree.
   
   Certain courses referenced in requirement 3. below may be counted toward College requirements as appropriate.  The completion of Mathematics 124 satisfies the College's mathematics requirement.
   1. The following requirements for the major:

      a.	All of the following courses (51 credits):
      	BE	429	Fundamentals of Food Engineering				3
      	BS	161	Cell and Molecular Biology				3
      	CEM	141	General Chemistry				4
      	CEM	142	General and Inorganic Chemistry				3
      	CEM	161	Chemistry Laboratory I				1
      	CEM	162	Chemistry Laboratory II				1
      	FSC	211	Principles of Food Science				3
      	FSC	222	Professional Development and Career Planning in Food Science				1
      	FSC	310	Sensory Analysis and Consumer Research				3
      	FSC	322	Advanced Professional Seminar in Food Science				1
      	FSC	325	Food Processing: Unit Operations				3
      	FSC	401	Food Chemistry				3
      	FSC	402	Food Chemistry Laboratory				1
      	FSC	440	Food Microbiology				3
      	FSC	441	Food Microbiology Laboratory				2
      	FSC	442	Hazard Analysis Critical Control Point Training and Certification				1
      	FSC	455	Food and Nutrition Laboratory				3
      	FSC	470	Integrated Approaches to Food Product Development				3
      	HNF	150	Introduction to Human Nutrition				3
      	MMG	301	Introductory Microbiology				3
      	MTH	124	Survey of Calculus I				3
      b.	One of the following courses (3 or 4 credits):
      	LB	273	Physics I				4
      	PHY	221	Studio Physics for Life Scientists I				4
      	PHY	231	Introductory Physics I				3
      	PHY	241	Physics for Cellular and Molecular Biologists I				4
      c.	One of the following courses (3 credits):
      	FSC	430	Food Processing: Fruits and Vegetables				3
      	FSC	431	Food Processing: Cereals				3
      d.	One of the following courses (3 credits):
      	FSC	432	Food Processing: Dairy Foods				3
      	FSC	433	Food Processing: Muscle Foods				3
      e.	Completion of a minimum of 3 credits in Experiential Learning. Students must consult with their academic advisor for specific details on this requirement. Completion of this requirement may be fulfilled by enrollment in FSC 475, FSC 493, FSC 499 or other approved experiences.
      f.	One of the following concentrations (23 to 26 credits):
      	Basic Food Science (25 credits):
      	(1)	All of the following courses (16 credits):
      		BMB	401	Comprehensive Biochemistry			4
      		CEM	251	Organic Chemistry I			3
      		CEM	252	Organic Chemistry II			3
      		CEM	255	Organic Chemistry Laboratory			2
      		STT	201	Statistical Methods			4
      	(2)	At least 9 credits from the following courses (9 credits):
      		ANS	407	Food and Animal Toxicology			3
      		CEM	262	Quantitative Analysis			3
      		CEM	333	Instrumental Methods and Applications			3
      		CEM	383	Introductory Physical Chemistry I			3
      		FSC	421	Food Laws and Regulations			3
      		LB	274	Physics II			4
      		MMG	409	Eukaryotic Cell Biology			3
      		MMG	425	Microbial Ecology			3
      		MMG	431	Microbial Genetics			3
      		MMG	445	Microbial Biotechnology (W)			3
      		MMG	451	Immunology			3
      		PHM	350	Introductory Human Pharmacology			3
      		PHM	450	Introduction to Chemical Toxicology			3
      		PHY	222	Studio Physics for Life Scientists II			4
      		PHY	232	Introductory Physics II			3
      		PHY	242	Physics for Cellular and Molecular Biologists II			4
      		Note: Only one physics course (LB 274, PHY 222, PHY 232, PHY 242) can be counted towards the 9 credits.
      		The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional schools. Students interested in preparing for post-graduate professional programs should consult with a preprofessional advisor in the College of Natural Science. Admission requirements of professional schools vary and the student is responsible for reviewing  the requirements of each school of interest and consulting regularly with an advisor.
      	Food Business and Industry (23 credits):
      	(1)	All of the following courses (17 credits):
      		ACC	230	Survey of Accounting Concepts			3
      		BMB	200	Introduction to Biochemistry			4
      		CEM	143	Survey of Organic Chemistry			4
      		MKT	327	Introduction to Marketing			3
      		STT	315	Introduction to Probability and Statistics for Business			3
      	(2)	Two of the following courses (6 credits):
      		AFRE	100	Decision-making in the Agri-Food System			3
      		AFRE	222	Agribusiness and Food Industry Sales			3
      		AFRE	240	Food Product Marketing			3
      		AFRE	435	Financial Management in the Agri-Food System			3
      		or
      		FI	320	Introduction to Finance			3
      		AFRE	440	Food Marketing Management			3
      		HB	265	Hospitality Food Service Systems I			3
      		HB	347	Hospitality Supply Chain Process			3
      		HB	358	Hospitality Entrepreneurship			3
      		HB	365	Hospitality Foodservice Systems II			3
      		HB	409	Introduction to Wine			3
      		HB	411	Hospitality Beverages			3
      		MKT	302	Consumer Behavior			3
      		Either FI 320 or AFRE 435, but not both of those courses, may be used to satisfy requirement (2) for the Food Business and Industry concentration.
      	Food Packaging (25 credits):
      	(1)	All of the following courses:
      		BMB	200	Introduction to Biochemistry			4
      		CEM	143	Survey of Organic Chemistry			4
      		PKG	101	Principles of Packaging			3
      		PKG	221	Packaging with Glass and Metal			2
      		PKG	322	Packaging with Paper and Paperboard			4
      		PKG	323	Packaging with Plastics			4
      		STT	201	Statistical Methods			4
      	Food Technology (23 credits):
      	(1)	All of the following courses (14 credits):
      		BMB	200	Introduction to Biochemistry			4
      		CEM	143	Survey of Organic Chemistry			4
      		FSC	420	Quality Assurance			2
      		STT	201	Statistical Methods			4
      	(2)	At least 9 credits from the following courses (9 credits):
      		CEM	482	Science and Technology of Wine Production			3
      		CHE	483	Brewing and Distilled Beverage Technology			3
      		FSC	421	Food Laws and Regulations			3
      		FSC	430	Food Processing: Fruits and Vegetables			3
      		FSC	431	Food Processing: Cereals			3
      		FSC	432	Food Processing: Dairy Foods			3
      		FSC	433	Food Processing: Muscle Foods			3
      		FSC	481	Fermented Beverages			3
      		HB	100	Introduction to Hospitality Business			3
      		HB	265	Hospitality Foodservice Systems I			3
      		HB	347	Hospitality Supply Chain Process			3
      		HB	358	Hospitality Entrepreneurship			3
      		HB	365	Hospitality Foodservice Systems II			3
      		HB	409	Introduction to Wine			3
      		HB	411	Hospitality Beverages			3
      		HNF	300	Experimental Approaches to Food			4
      		HRT	403	Handling and Storage of Horticultural Crops			3
      		HRT	430	Exploring Wines and Vines			3
      		Courses selected to meet this requirement may not be used to fulfill requirement 3. c. above.

The nutritional sciences major emphasizes intensive study in biological and physical sciences as a basis for understanding the science of nutrition and the relationships between nutrients and human health. Core course requirements emphasize human nutrition with areas of study in energy metabolism, proteins, vitamins, minerals, and nutrition in the prevention and treatment of disease. Issues and techniques involved in nutrition research, and a food and nutrition laboratory course are included in the core courses. Supporting discipline courses emphasize biochemistry, biology, chemistry, mathematics, microbiology, physics and physiology.

This major offers the opportunity to concentrate in one of three areas. The biomedical nutrition concentration is designed to meet the admissions requirements of most colleges of medicine, dentistry and paramedical colleges while the student pursues a bachelor's degree in a clinically related area. The global nutrition and health concentration emphasizes the international aspects of nutrition within the context of sustainability, policy, food security, and agricultural systems. The public health nutrition concentration allows students to develop skills in biostatistics, epidemiology, and program planning and evaluation, in the context of nutrition and population health. The major also prepares students to enter graduate school programs in nutrition and other life sciences. Graduates in nutritional sciences qualify for positions in the food industry, corporate wellness and health promotion programs, public health programs, pharmaceutical sales and similar occupations.

Requirements for the Bachelor of Science Degree in Nutritional Sciences

1. The University requirements for bachelor's degrees as described in the Undergraduate Education  section of this catalog; 120 credits, including general elective credits, are required for the Bachelor of Science degree in Nutritional Sciences.
   
   The University's Tier II writing requirement for the Nutritional Sciences major is met by completing Human Nutrition and Foods 450. This course is referenced in item 3. below.
   
   Students who are enrolled in the Nutritional Sciences major leading to the Bachelor of Science degree in the Department of Food Science and Human Nutrition may complete an alternative track to Integrative Studies in Biological and Physical Sciences that consists of the following courses:  Chemistry 141, 161; Biological Science 161 and 171.  The completion of Chemistry 161 and Biological Science 171 satisfies the laboratory requirement.
    
2. The requirements of the College of Agriculture and Natural Resources for the Bachelor of Science degree.
   
   The credits earned in certain courses referenced in item 3. below may be counted toward college requirements as appropriate.
   
   The completion of Mathematics 124 or 132 or Lyman Briggs 118 satisfies the college mathematics requirement.
   1. The following requirements for the major:

      a.	The following courses (41 to 43 credits):
      	(1)	All of the following courses (25 credits):
      		COM	100	Human Communication					3
      		CSS	124	Introduction to Sustainable Agriculture and Food Systems					2
      		FSC	211	Principles of Food Science					3
      		FSC	455	Food and Nutrition Laboratory					3
      		HNF	150	Introduction to Human Nutrition					3
      		HNF	250	Contemporary Issues in Human Nutrition					3
      		HNF	255	Professional Development and Career Planning in Nutrition					1
      		HNF	350	Advanced Human Nutrition and Metabolism					4
      		HNF	450	Nutrition in the Prevention and Treatment of Disease					3
      	(2)	One of the following, either (a) or (b) (5 credits):
      		(a)	BS	161	Cell and Molecular Biology				3
      			BS	171	Cell and Molecular Biology Laboratory				2
      		(b)	LB	145	Biology II: Cellular and Molecular Biology				5
      	(3)	One course from each of the following groups (a) and (b) (5 or 6 credits):
      		(a)	CEM	141	General Chemistry				4
      			CEM	151	General and Descriptive Chemistry				4
      			CEM	181H	Honors Chemistry I				4
      			LB	171	Principles of Chemistry I				1
      		(b)	CEM	161	Chemistry Laboratory I				1
      			CEM	185H	Honors Chemistry Laboratory I				2
      			LB	171L	Introductory Chemistry Laboratory I				1
      	(4)	One of the following courses (3 or 4 credits):
      		MTH	124	Survey of Calculus I					3
      		MTH	132	Calculus I					3
      		LB	118	Calculus I					4
      	(5)	Completion of a minimum of 3 credits in Experiential Learning. Students must consult with their academic advisor for specific details on this requirement. Completion of this requirement may be fulfilled by enrollment in ANR 475, HNF 475, HNF 493, HNF 499 or any approved study abroad, service, or research experience.
      b.	One of the following concentrations:
      	Biomedical and Molecular Nutrition (40 to 52 credits):
      	(1)	One of the following, either (a) or (b) (4 or 6 credits):
      		(a)	BMB	401	Comprehensive Biochemistry				4
      		(b)	BMB	461	Advanced Biochemistry I				3
      			BMB	462	Advanced Biochemistry II				3
      	(2)	One of the following, either (a), (b), (c), or (d) (8 to 10 credits):
      		(a)	LB	273	Physics I				4
      			LB	274	Physics II				4
      		(b)	PHY	221	Studio Physics for Life Scientists I				4
      			PHY	222	Studio Physics for Life Scientists II				4
      		(c)	PHY	231	Introductory Physics I				3
      			PHY	232	Introductory Physics II				3
      			PHY	251	Introductory Physics Laboratory I				1
      			PHY	252	Introductory Physics Laboratory II				1
      		(d)	PHY	241	Physics for Cellular and Molecular Biologists I				4
      			PHY	242	Physics for Cellular and Molecular Biologists II				4
      			PHY	251	Introductory Physics Laboratory I				1
      			PHY	252	Introductory Physics Laboratory II				1
      	(3)	All of the following courses (11 credits):
      		CEM	251	Organic Chemistry I					3
      		or
      		LB	271	Organic Chemistry					3
      		CEM	252	Organic Chemistry II					3
      		CEM	255	Organic Chemistry Laboratory					2
      		HNF	310	Nutrition in Medicine for Pre-Health Professionals					3
      	(4)	One of the following courses (3 or 4 credits):
      		STT	201	Statistical Methods					4
      		STT	231	Statistics for Scientists					3
      	(5)	One course from each of the following groups (4 or 5 credits):
      		(a)	CEM	142	General and Inorganic Chemistry				3
      			CEM	152	Principles of Chemistry				3
      			CEM	182H	Honors Chemistry II				4
      			LB	172	Principles of Chemistry II				3
      		(b)	CEM	162	Chemistry Laboratory II				1
      			LB	172L	Principles of Chemistry II – Reactivity Laboratory				1
      	(6)	One of the following, either (a) or (b) (4 or 8 credits):
      		(a)	PSL	310	Physiology for Pre-Health Professionals				4
      		(b)	PSL	431	Human Physiology I				4
      			PSL	432	Human Physiology II				4
      	(7)	Two of the following courses (6 to 8 credits):
      		ANTR	350	Human Gross Anatomy for Pre-Health Professionals					3
      		CEM	262	Quantitative Analysis					3
      		IBIO	341	Fundamental Genetics					4
      		IBIO	450	Cancer Biology (W)					3
      		MMG	301	Introductory Microbiology					3
      		MMG	409	Eukaryotic Cell Biology					3
      		MMG	451	Immunology					3
      		PHL	344	Ethical Issues in Healthcare					4
      		PHM	350	Introductory Human Pharmacology					3
      		PSY	320	Health Psychology					3
      		PSY	333	The Neurobiology of Food Intake and Overeating					3
      	Global Nutrition and Health (43 to 49 credits):
      	(1)	All of the following courses (17 credits):
      		HNF	377	Applied Community Nutrition					3
      		HNF	377L	Applied Nutrition Assessment Laboratory					1
      		HNF	406	Global Foods and Culture					3
      		HNF	415	Global Nutrition					3
      		HNF	453	Nutrition and Human Development					3
      		PSL	310	Physiology for Pre-Health Professionals					4
      	(2)	One of the following, (a) or (b), (4 or 6 credits):
      		(a)	CEM	143	Survey of Organic Chemistry				4
      		(b)	CEM	251	Organic Chemistry I				3
      			CEM	252	Organic Chemistry II				3
      	(3)	One of the following courses (3 credits):
      		AL	200	Cultural Difference and Study Abroad					3
      		ANP	200	Navigating Another Culture					3
      	(4)	One of the following courses (4 credits):
      		BMB	200	Introduction to Biochemistry					4
      		BMB	401	Comprehensive Biochemistry					4
      	(5)	One of the following courses (3 credits):
      		CSUS	429	Program Evaluation for Community Sustainability					3
      		CSUS	433	Grant Writing and Fund Development					3
      	(6)	One of the following courses (3 or 4 credits):
      		STT	201	Statistical Methods					4
      		STT	224	Introduction to Probability and Statistics for Ecologists					3
      		STT	231	Statistics for Scientists					3
      		STT	464	Statistics for Biologists					3
      	(7)	One of the following courses (3 or 4 credits):
      		CSUS	215	International Development and Sustainability					3
      		MC	430	Applied International Development					4
      		SOC	161	International Development and Change					3
      		SOC	362	Developing Societies					3
      	(8)	Two of the following courses (6 to 8 credits):
      		AFRE	260	World Food Population and Poverty					3
      		ANP	270	Women and Health: Anthropological and International Perspectives					3
      		ANP	370	Culture, Health, and Illness					3
      		CSS	431	International Agricultural Systems					3
      		CSUS	215	International Development and Sustainability					3
      		CSUS	463	Food Fight: Politics of Food					3
      		GEO	235	Geography of Environment and Health					3
      		GEO	435	Geography of Health and Disease					3
      		GLG	446	Ecosystems Modeling, Water and Food Security					3
      		GSAH	230	Values, Experience, and Difference in Global Contexts					3
      		HNF	475	International Studies in Human Nutrition					3
      		MC	337	Global Public Health					4
      		MC	430	Applied International Development					4
      		PHL	452	Ethics and Development					3
      		PHL	453	Ethical Issues in Global Public Health					3
      		SOC	161	International Development and Change					3
      		SOC	362	Developing Societies					3
      		A course used to fulfill requirement (7) in this concentration may not be used to fulfill this requirement. A course used to fulfill requirement 3. a. (5) may not be used to fulfill this requirement.
      	Public Health Nutrition (39 to 43 credits):
      	(1)	All of the following courses (22 credits):
      		HM	101	Introduction to Public Health					3
      		HNF	377	Applied Community Nutrition					3
      		HNF	385	Public Health Nutrition					3
      		HNF	485	Advanced Public Health Nutrition					3
      		PSL	310	Physiology for Pre-Health Professionals					4
      		STT	421	Statistics I					3
      		STT	422	Statistics II					3
      	(2)	One of the following, either (a) or (b), (4 or 6 credits):
      		(a)	CEM	143	Survey of Organic Chemistry				4
      		(b)	CEM	251	Organic Chemistry I				3
      			CEM	252	Organic Chemistry II				3
      	(3)	One of the following courses (4 credits):
      		BMB	200	Introduction to Biochemistry					4
      		BMB	401	Comprehensive Biochemistry					4
      	(4)	One of the following courses (3 credits):
      		CSUS	429	Program Evaluation for Community Sustainability					3
      		CSUS	433	Grant Writing and Fund Development					3
      	(5)	Two of the following courses (6 to 8 credits):
      		ANP	270	Women and Health: Anthropological and International Perspectives					3
      		ANP	370	Culture, Health, and Illness					3
      		ANP	443	Human Adaptability					3
      		CSUS	463	Food Fight: Politics of Food					3
      		EPI	390	Disease in Society: Introduction to Epidemiology and Public Health					3
      		GEO	435	Geography of Health and Disease					3
      		HNF	453	Nutrition and Human Development					3
      		HNF	475	International Studies in Human Nutrition					3
      		MC	337	Global Public Health					4
      		PHL	453	Ethical Issues in Global Public Health					3
      		PLS	313	American Public Policy					3
      		SOC	451	Dynamics of Population					3
      		SOC	475	Health and Society					3
      		A course used to fulfill requirement 3. a. (5) may not be used to fulfill this requirement.

The Minor in Beverage Science and Technology is designed to provide students with fundamental knowledge of the production of fermented beverages. Certain courses in this minor are only offered at off-campus wineries or breweries. The minor is available as an elective to students who are enrolled in bachelor’s degree programs at Michigan State University. The minor is administered by the Department of Food Science and Human Nutrition.

With the approval of the department and college that administer the student’s degree program, the courses that are used to satisfy the requirements for the minor may also be used to satisfy the requirements for the bachelor’s degree.

Requirements for the Minor in Beverage Science and Technology

Students must complete 15 credits from the following:
1.	One of the following courses (3 credits):
	FSC	342	Food Safety and Hazard Analysis Critical Control Point Program				3
	MMG	201	Fundamentals of Microbiology				3
	MMG	301	Introductory Microbiology				3
2.	One of the following courses (3 credits):
	BE	350	Heat and Mass Transfer in Biosystems				3
	BE	429	Fundamentals of Food Engineering				3
	CHE	311	Fluid Flow and Heat Transfer				3
	FSC	325	Food Processing: Unit Operations				3
	ME	410	Heat Transfer				3
3.	All of the following courses (9 credits):
	CEM	482	Science and Technology of Wine Production				3
	CHE	483	Brewing and Distilled Beverage Technology				3
	FSC	481	Fermented Beverages				3

The Minor in Food Processing and Technology is available as an elective to students who are enrolled in bachelor’s degree programs in the College of Agriculture and Natural Resources (other than the Bachelor of Science degree program with a major in food science), The School of Hospitality Business, the Department of Microbiology, Genetics, and Immunology and to students who are enrolled in the Environmental Biology/Microbiology and Microbiology coordinate majors in Lyman Briggs College.  The Department of Food Science and Human Nutrition administers the minor.

The primary educational objective of the minor is to provide students with basic knowledge of food processing.  The undergraduate coordinator for food science in the Department of Food Science and Human Nutrition is available to assist students in planning their programs of study for the minor.

With the approval of the college and department that administer the student’s degree program, the courses that are used to satisfy the requirements for the minor may also be used to satisfy the requirements for the bachelor’s degree.

Requirements for the Minor in Food Processing and Technology

The student must complete:

1.	One of the following courses (3 credits):
	ANS	201	Animal Products				3
	FSC	211	Principles of Food Science				3
2.	The following course (3 credits):
	FSC	325	Food Processing: Unit Operations				3
3.	Two of the following courses (5 or 6 credits):
	FSC	342	Food Safety and Hazard Analysis Critical Control Point Program				3
	FSC	420	Quality Assurance				2
	FSC	421	Food Laws and Regulations				3
4.	Two of the following courses (6 credits):
	CEM	482	Science and Technology of Wine Production				3
	CHE	483	Brewing and Distilled Beverage Technology				3
	FSC	430	Food Processing: Fruits and Vegetables				3
	FSC	431	Food Processing: Cereals				3
	FSC	432	Food Processing: Dairy Foods				3
	FSC	433	Food Processing: Muscle Foods				3
	FSC	481	Fermented Beverages				3

Admission

Admission to the Master of Science Degree in Food Science is based on the following:

1. A detailed review of undergraduate, and where applicable, previous graduate performance.
2. Letters of recommendation.
3. Previous research experience.
4. A letter of intent and research interests.

Applicants should have a minimum grade-point average of 3.0, grades of 3.0 or above in science and mathematics courses, and proficiency in written and spoken English. Applicants should have taken undergraduate course work in physics, inorganic chemistry, organic chemistry, biochemistry, mathematics through integral calculus, and microbiology. It also is desirable for students to have taken upper-level undergraduate course work in food processing, food chemistry, food microbiology, food engineering, and nutrition.

In cases where students entering the master’s program with one or more deficiencies in undergraduate course work, appropriate collateral courses will be recommended by the Graduate Affairs Committee, Director of Graduate Studies, their advisor, and guidance committee. Credits earned in collateral courses do not count toward the minimum credit requirements for a degree.

In addition to meeting the requirements of the university and of the College of Agriculture and Natural Resources, students who are admitted to the master’s degree program in food science must meet the requirements specified below.

Requirements for the Master of Science Degree in Food Science

The Master of Science Degree in Food Science is available under Plan A (with thesis) or Plan B (without thesis). A total of 30 credits is required for the degree under Plan A or Plan B.

Students must:

1. Complete 16 credits at the 800-level or above. Two courses (6 credits) must be FSC courses excluding FSC 890, 892, 898, and 899. 
2. Complete a minimum of 7 credits (Plan A) or 12 credits (Plan B) of focused course work in consultation with the major advisor and guidance committee.
3. Complete 1 credit of FSC 892 Food Science Seminar, in which students will present one seminar. Students may re-enroll in FSC 892 for a maximum of 2 credits towards the master’s degree.

Additional Requirements for Plan A

1. Complete 6 credits in FSC 899 Master’s Thesis Research. Students may not earn more than 10 credits in FSC 899.
2. Complete a thesis proposal approved by the guidance committee prior to initiation of research not related to the seminar given in FSC 892.
3. Successfully complete a written thesis, public oral thesis defense, and oral examination with the guidance committee.

Additional Requirements for Plan B

1. Complete 1 credit of FSC 898 Master’s Research. Students may not earn more than 5 credits in FSC 898.
2. Complete an oral examination with the guidance committee.

 

Admission

Admission to the Doctor of Philosophy Degree in Food Science is based on the following:

1. A detailed review of undergraduate, and where applicable, previous graduate performance.
2. Letters of recommendation.
3. Previous research experience.
4. A letter of intent and research interests.

Applicants should have a minimum grade-point average of 3.0, grades of 3.0 or above in science and mathematics courses, and proficiency in written and spoken English. Applicants should have taken undergraduate course work in physics, inorganic chemistry, organic chemistry, biochemistry, mathematics through integral calculus, and microbiology. It also is desirable for students to have taken upper-level undergraduate course work in food processing, food chemistry, food microbiology, food engineering, and nutrition.

In cases where students entering the doctoral program with one or more deficiencies in undergraduate course work, appropriate collateral courses will be recommended by the Graduate Affairs Committee, Director of Graduate Studies, their advisor, and guidance committee. Credits earned in collateral courses do not count toward the minimum credit requirements for a degree.

Doctoral programs in food science are individualized programs of study formulated among the major advisor, the research guidance committee, and the candidate. The program will be designed to ensure that the student will have comprehensive knowledge of the general field of food science, detailed knowledge of a specialized are in the field, and supportive knowledge of cognitive subjects.

In addition to meeting the requirements of the university and of the College of Agriculture and Natural Resources, students who are admitted to the doctoral degree program in food science must meet the requirements specified below.

Requirements for the Doctor of Philosophy Degree in Food Science

The Doctor of Philosophy Degree in Food Science typically requires 20 to 36 course credits in addition to 24 research credits of FSC 999 Doctoral Dissertation Research to provide the desired breadth and depth of academic training for the student. In consultation with their major advisor, members of the research guidance committee, and the Director of Graduate Studies, additional course work may be specified that will benefit the student’s research as well as courses necessary to complete the Ph.D. core requirements, especially for students who have earned a master’s degree in another field. A cumulative grade-point average of 3.0 must be maintained exclusive of collateral and research credits.

Students must:

1. Complete 16 credits, with 12 credits at the 800-level or above, excluding seminar courses. Three courses (9 credits) must be FSC courses in a relevant area of research chosen in consultation with the major advisor and guidance committee. Upper-level undergraduate courses at the 400-level taken may be counted if approved in advance by the advisor, guidance committee, and Director of Graduate Studies.
2. Complete 2 credits of FSC 892 Food Science Seminar in two separate enrollments, in which students will present a seminar. 
3. Complete a 1 credit course offered by the department or university on writing a research proposal.
4. Complete at least 1 credit of FSC 891 Selected Topics in Food Science with a Food Science and Human Nutrition faculty member related to graduate teaching orientation.
5. Complete a written dissertation proposal defense (comprehensive examination) and public seminar not related to requirement 2. above, followed by an oral examination with the guidance committee.
6. Completion of a final written dissertation and public oral defense, followed by an oral examination with the guidance committee.
7. Complete 24 credits of FSC 999 Doctoral Dissertation Research. 

 

1. have completed a bachelor’s degree with courses in nutrition, including upper-level macro-and micronutrients, community or lifespan nutrition, general and organic chemistry, biology, physiology, biochemistry, and statistics;
2. be proficient in written and spoken English;
3. have a prior grade-point average of 3.0 or higher;
4. submit a personal letter of intent and letters of reference.

The Master of Science Degree in Nutrition and Dietetics is a practice-based program designed for students who are concurrently completing the Dietetic Internship program at Michigan State University. The program includes a supervised practice component of the Dietetic Internship at arranged sites in Michigan and online course work in research methods, advanced clinical nutrition, statistics, and seminars. The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In addition to supervised practice planned to result in competencies enumerated by the accrediting council, the program provides students with opportunities to engage in evidence-based activities and further acquisition of professional skills. Upon completion of the program and conferral of the master’s degree, students may sit for the Registration Examination for Dietitian Nutritionists.

In addition to meeting the requirements of the University as described in the Graduate Education section of this catalog, students must meet the requirements specified below.

Admission

The MSU Dietetic Internship participates in an online Dietetic Internship Centralized Application System (DICAS).  An admissions committee of MSU faculty and preceptors reviews applications and prepares a ranked list of approved applicants which is also reviewed by the FSHN Graduate Affairs Committee to ensure accepted applicants meet graduate school admissions criteria. An independent matching process is used to fill slots in internships nationwide based on the priority rankings of both applicants and internships.

To be considered for admission to the Master of Science degree in Nutrition and Dietetics, an applicant must:

1. have a Verification Statement from an ACEND-accredited Didactic Program in Dietetics (DPD);
2. complete a dietetic internship application through the Dietetic Internship Central Application Service (DICAS), which includes a personal statement, resume, three letters of reference, and transcripts from all colleges and universities attended;
3. have a prior DPD and overall grade point average of 3.0 or higher;
4. complete the MSU application for graduate studies.

Requirements for the Master of Science Degree in Nutrition and Dietetics

The program is available under Plan B (without thesis). The student must complete a total of 30 credits distributed as follows:

1.	All of the following courses (18 credits):
	HNF	823	Research Methods in Human Nutrition						3
	HNF	832	Advanced Clinical Nutrition						3
	HNF	892	Nutrition Seminar						2
	HNF	894	Human Nutrition Practicum						6
	HNF	898	Master's Project						1
	NUR	804	Statistics for the Healthcare Professional						3
2.	A minimum of 12 credits in one or more focus areas selected in consultation with the student’s faculty advisor.
3.	Completion of a final project/case study and evaluation, including a formal presentation by the student on a topic approved by the internship director and faculty advisor through enrollment in HNF 898.

 

The Doctor of Philosophy degree in Human Nutrition is designed to prepare graduates for advanced careers that require demonstrated research skills, comprehensive knowledge of the discipline, and skills essential to the dissemination of that knowledge. Through their research and course work in advanced nutrition and related areas, the student will plan, conduct, manage, and publish independent, original research via the dissertation and peer-reviewed manuscripts. Students in the program must meet the requirements of the university and of the College of Agriculture and Natural Resources.

Admission

To be considered for admission to the Doctor of Philosophy degree program in Human Nutrition an applicant must:

1. have completed a bachelor’s degree or master’s degree with courses in nutrition, including upper-level macro-and micronutrients, community or lifespan nutrition, general and organic chemistry, biology, physiology, biochemistry, and statistics;
2. be proficient in written and spoken English;
3. have a prior grade-point average of 3.0 or higher;
4. submit a personal letter of intent, research experience, and letters of reference.

Collateral course work may be required to overcome deficiencies, but will not count towards the degree requirements.

Requirements for the Doctor of Philosophy Degree in Human Nutrition

The student must:

1.	Complete all of the following courses (11 credits):
	HNF	820	Advanced Biochemical Nutrition				3
	HNF	821	Advanced Vitamins and Minerals				3
	HNF	823	Research Methods in Human Nutrition				3
	HNF	892	Nutrition Seminar				2
2.	One of the following courses (3 credits):
	HNF	840	Human Nutrition and Chronic Diseases				3
	HNF	891	Topics in Human Nutrition				3
3.	One of the following courses (1 or 3 credits):
	HNF	824	Nutrition Policies and Programs				1
	Alternative public health or community nutrition course approved by guidance committee						3
4.	A 3-credit graduate-level statistics course chosen in consultation with advisor and guidance committee.
5.	Complete a mentored teaching experience through one the following courses (1 or 2 credits):
	HNF	894	Human Nutrition Practicum				1
	ISE	870	Teaching College Science				2
6.	Complete additional course work approved selected in consultation with the student’s guidance committee based on the student’s prior academic background in relation to the selected area of study and research.
7.	Complete 24 credits of course work in HNF 999 Doctoral Dissertation Research.
8.	Successfully complete a proposal defense and defend the oral and written dissertation.