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

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: