Brigham Young University
Back Food Science and Nutrition

   

Lynn V. Ogden, Chair
S-221 ESC, PO Box 25184, (801) 378-3912

College of Biology and Agriculture Advisement Center
380 WIDB, PO Box 25189, (801) 378-3042

Admission to Degree Program

Some degree programs in the Department of Food Science and Nutrition carry special enrollment limitations. Please see the department for specific details.

The Discipline

As the world population grows, scientists trained in dietetics, food science, and nutrition will be in great demand. Qualified, intellectually motivated graduates with basic nutrition and food science skills are urgently needed to provide a nutritious, high-quality, and safe diet for the earth's inhabitants.

Career Opportunities

Careers vary from dietitians to positions in the food industry or as a research scientist. Students interested in premedical or predental work can prepare for professional schools with a major in either food science or nutritional sciences.

Graduation Requirements

To receive a bachelor's degree a student must fill three groups of requirements: (1) general education requirements; (2) university requirements; and (3) major requirements.

General Education Requirements

Please see your college advisement center for information about general education courses you should take to dovetail with your major program.

Languages of Learning

Precollege Math (zero to one course)
(or Math ACT score of at least 22)
0–3.0 hours
First-Year Writing (one course) 3.0
Advanced Writing (one to four courses) 3–8.0
Advanced Languages/Math/Music
(one to four courses)
3–20.0

Liberal Arts Core

Biological Science (one to two courses) 3–6.0
Physical Science (one to two courses) 3–7.0
American Heritage (one to two courses) 3–6.0
Wellness (one to three courses) 1.5–3.0
Civilization (two courses) 6.0

Arts and Sciences Electives

Arts and Letters (one course) 3.0
Natural Sciences (one course) 3–4.0
Social and Behavioral Sciences (one course) 3.0

Note 1: For a complete list of courses that will fill each GE category, see the General Education section of the current class schedule.

Note 2: Additional information about general education requirements can be found in the General Education section of the current class schedule or this catalog.

Minimum University Requirements

Religion 14.0
Upper-division hours 40.0
Residency 30.0
Total hours 128.0

Cumulative GPA must be at least 2.0.

Note: See the Graduation section of this catalog for more information.

Major Requirements

Complete the major requirements listed for one of the folowing undergraduate degree programs.

Undergraduate Programs and Degrees

BS Dietetics
BS Food Science
BS Nutritional Science
Minor Food Science and Nutrition

Coordinated Program in Dietetics: The last students in the coordinated program were accepted in March 1996. This class will graduate in 1998. The didactic program continues, but with limited enrollment.

For help or information on the undergraduate programs, please see the College of Biology and Agriculture Advisement Center.

Note: For the molecular biology program, see the Molecular Biology section of this catalog.

Graduate Programs and Degrees

MS Food Science
MS Molecular Biology (collegewide interdisciplinary degree)
MS Nutrition

For more information see the 1998-99 BYU Graduate Catalog.



BS Dietetics (86.5-96.5 hours*)

Following prerequisite courses, the Didactic Program in Dietetics (DPD) consists primarily of dietetics course work at the junior and senior level. It is approved by the American Dietetic Association (ADA), Commission on Accreditation/Approval for Dietetic Education. Following graduation, students must gain acceptance into and complete a nine- to twelve-month dietetic internship (DI) or approved practice program (APP) to qualify for the national examination required for Registered Dietitian (RD) status.

Major Requirements

  1. Acceptance into the program. Effective February 1997, applicants must have at least 300 hours of work and/or volunteer experience in a dietetics-related area to be considered for acceptance.

  2. No D credit in required supporting courses and no grade lower than a B– in any food science and nutrition course will be counted toward the major.

  3. Complete the following core requirements:
    FSN 100, 200, 290, 300, 344, 345, 356, 374, 375, 400, 401, 424, 435, 440, 445, 458, 466, 475, 490, 491.

  4. Select one of the following options:
    Either Chem 101, 152, 281.
    Or Chem 105, 106, 107, 351, 352, 481.

  5. Complete the following:
    Math 110.
    Mcbio 221.
    Psych 111.
    Stat 221.
    Zool 260, 261, 361.
    Acc 200.

  6. Select one course from the following:
    Soc 323, 329.

  7. Select one course from the following:
    Chem 103.
    Mcbio 222.

Recommended Courses

BusM 300, 340.
Mcbio 361, 391.
FSN 410, 470.
Comms 201.

*Hours include courses that may fulfill GE or university requirements.



BS Food Science (75 hours*)

Food science is the application of chemistry, microbiology, and engineering to the production, processing, distribution, evaluation, and use of food. The many facets of food science—research, product development, processing, packaging, quality assurance, and marketing—create unique and challenging opportunities in industry, academia, and government. The food science curriculum is approved by the Institute of Food Technologists.

Major Requirements

  1. No more than 3 hours of D credit in required supporting courses and no grade lower than C– in any food science and nutrition course will be counted toward the major.

  2. Complete the following core requirements:
    FSN 200, 344, 345, 350, 360, 362, 450, 461, 462, 465.

  3. Complete the following:
    Chem 105, 106, 107, 281, 351, 352, 353 (1 hour).
    Comms 150.
    Engl 316.
    Math 112, 113.
    Mcbio 221, 222, 361.
    Phscs 105.
    Stat 221.

Recommended Courses

Consult with a faculty advisor before selecting:

AnSc 328.
AgHrt 240.
Chem 223.
Econ 110.
FSN 100, 191.
Phscs 106, 107.

*Hours include courses that may fulfill GE or university requirements.



BS Nutritional Science (73 hours*)

This degree provides excellent preparation for those individuals in preprofessional programs (e.g., premedicine, predentistry, prelaw) or for an advanced degree (MS, PhD) in nutrition or biological sciences.

Major Requirements

  1. No more than 3 hours of D credit in required supporting courses and no grade lower than C– in any food science and nutrition course will be counted toward the major.

  2. Complete the following core requirements:
    FSN 100, 200, 305, 344, 345, 435, 494R (2 hours).

  3. After consulting with a faculty advisor, select 8 hours from the following:
    FSN 350, 400, 410, 424, 459, 470, 531, 532.
    Hlth 478.
    Mcbio 391.
    Zool 371, 372, 373, 374, 561, 565.

  4. Complete the following:
    Biol 130.
    Chem 105, 106, 107, 351, 352, 353 (1 hour), 481.
    Mcbio 221.
    Phscs 105, 106, 107, 108.
    Stat 221.

  5. Select one course from the following:
    Math 112, 119.

  6. Select one course from the following:
    Zool 361, 460.

Recommended Courses

Chem 223.
Zool 380.

*Hours include courses that may fulfill GE or university requirements.



Minor Food Science and Nutrition (16 hours*)

Students may select specific classes to tailor the minor to meet specific needs. See a department advisor for assistance.

Select 16 hours from the following:

FSN 100, 200, 305, 344, 345, 350, 360, 362, 410, 424, 435, 450, 461, 494R.

*Hours include courses that may fulfill GE or university requirements.



Food Science and Nutrition (FSN)

Class Schedule Major Academic Plan (MAP)

Undergraduate Courses

100. Essentials of Human Nutrition. (3:3:0) F, W, Sp, Su Independent Study also.

Food-oriented study of nutrition facts and principles as a basis for dietary choices; consequences of choices; scientifically examining controversial topics.

191. Introduction to Food Science. (1:1:0) F

Guest lectures and exposure to vocations in food science.

200. Nutrient Metabolism. (3:3:0) F, Sp Prerequisite: FSN 100 and organic chemistry, or concurrent registration.

Nutrient-oriented study of nutrition facts and principles; metabolic consequences of nutrient intakes; techniques of communicating valid nutrition concepts.

203. (FSN-AgHrt-AnSc) Latin American Food Production and Nutrition. (1:Arr.:0) F

Historical and present indigenous agricultural and nutritional practices throughout Latin America; successes, failures, problems, and solutions.

290. Introduction to Dietetics. (1:1:0) F

Guest lectures and introduction to specialties in dietetics.

300. Clinical Nutrition 1. (4:4:0) F Prerequisite: FSN 200; physiology, biochemistry, or dietetics major status.

Nutritional assessment and dietary modification for treatment of disease states.

305. Clinical Nutrition Survey. (4:4:0) W Prerequisite: FSN 200; physiology, biochemistry, or nutritional science major status.

Overview of nutritional assessment, dietary modification for treatment of disease states, critical care assessment and intervention, and nutritional needs of the elderly.

+Animal Science 328. Meat Processing Methods. (3:2:3)

344. Introduction to Food Chemistry. (3:3:0) F, W, Sp Prerequisite: Mcbio 221, organic chemistry, and concurrent registration in FSN 345.

Chemical and physical properties of foods relative to preparation and processing.

345. Introduction to Food Chemistry Laboratory. (1:0:3) F, W, Sp Prerequisite: concurrent registration in FSN 344.

350. Food Analysis. (4:2:6) F Prerequisite: Chem 351, 352, 353; FSN 344, 345.

Principles, methods, and instrumentation involved in physical and chemical analysis of raw and processed foods.

356. Clinical Nutrition 2. (3:3:0) W Prerequisite: FSN 300 and instructor's consent.

Nutrition in the life cycle, critical care assessment, intervention, and evaluation.

360. Techniques for Sensory Evaluation. (2:1:3) F Prerequisite: Stat 221.

Basic principles and practical techniques for sensory evaluation; planning and executing sensory experiments.

+Microbiology 361. Food and Dairy Microbiology. (3:2:3)

362. Food Commodity Processing. (4:3:3) F even yr. Prerequisite: Phscs 105, Mcbio 221, 222.

Post-harvest characteristics and physiology of raw food commodities. Processing characteristics of each commodity, including cereals, fruits, vegetables, eggs, meats, and milk.

374. Food Production Management. (2:2:0) F Prerequisite: FSN 200, 344, 345.

Managing processes and techniques of quantity food production in commercial and institutional food systems.

375. Food Production Management Laboratory. (2:0:8) F, W Prerequisite: FSN 374 or concurrent registration.

399R. Cooperative Education. (1–9:Arr.:Arr. ea.) F, W, Sp, Su Prerequisite: instructor's consent.

On-the-job experience.

400. Community Nutrition. (3:3:4) F Prerequisite: FSN 300 or instructor's consent.

Public health nutrition applied to community programs.

401. Community Nutrition Fieldwork. (0.5:0:2) F Prerequisite: FSN 300 and concurrent registration in 400.

Experience in public health and community nutrition programs.

410. Sports Nutrition. (2:2:0) F, W Prerequisite: FSN 100.

Basic principles and practical applications for physical education and athletics.

424. Maternal and Child Nutrition and Health. (2:2:0) W Prerequisite: FSN 300 or instructor's consent.

Nutrition during pregnancy, lactation, early infancy, and childhood.

435. Nutritional Biochemistry. (4:4:0) F Prerequisite: FSN 200; Zool 361 or 460; biochemistry or equivalent.

Metabolic interrelationships among nutrients.

440. Teaching Methods in Dietetics. (3:3:0) F

Learning settings, learning theory; curriculum development and dissemination for dietetics majors.

445. Food Service Systems. (3:3:0) W Prerequisite: FSN 374.

Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.

450. Food Chemistry. (4:4:0) W Prerequisite: FSN 344, 345.

Chemistry of chief components of food and effects of processing and storage on them.

458. Management in Dietetics. (3:3:0) F Prerequisite: FSN 445.

Management cycle and theory applied to clinical and administrative dietetics.

459. Clinical Pharmacology. (2:2:0) F, W Prerequisite: biochemistry, Zool 361, or equivalent.

Overview of pharmacological principles of therapeutics as applied to clinically significant pathophysiological states.

461. Food Process Engineering. (4:3:3) W Prerequisite: Phscs 105.

Principles of fluid statics, fluid dynamics, heat transfer and psychromatics; unit operations including thermal processing, frying, irradiation, refrigeration, freezing, and dehydration in food processing.

462. Food Regulations and Quality Assurance. (2:2:0) W Prerequisite: Stat 221, Mcbio 221, 222.

Federal food regulations and methods used in quality assurance during commercial food production.

465. New Food Product Development. (3:1:6) F Prerequisite: Mcbio 361, FSN 360, 362, 450, 461, or concurrent registration.

Ingredients and methods used to develop new foods. Senior capstone project.

466. Advanced Dietetics Practice. (2:2:0) W Prerequisite: FSN 356, 445.

Skills development in clinical and administrative dietetics emphasizing critical care nutrition and financial control in food service.

470. Nutritional Pharmacology. (2:2:0) F Prerequisite: organic chemistry course or instructor's consent.

Objective analysis of nutraceutical approach to therapeutic and nutritional claims made for nutrients, herbs, and other natural products. Nutritional and pharmacological viewpoints.

475. Research Methods in Dietetics. (3:3:0) W Prerequisite: concurrent registration in FSN 466.

Research techniques in a variety of dietetics practice areas.

+Chemistry 481. Biochemistry. (4:4:0)

490. Professionalism Seminar. (2:2:0) W Prerequisite: senior status in dietetics program.

Issues in professional practice.

491. Internship Preparation. (1:1:0) Prerequisite: senior status in dietetics program.

Selecting internship sites and preparing dietetic internship application packet.

492. Fieldwork in Food Science and Nutrition. (1–8:0:24) Sp Prerequisite: 12–15 credit hours in food science and nutrition and instructor's consent.

494R. Undergraduate Research in Food Science and Nutrition. (1–3:0:9 ea.) F, W, Sp, Su Prerequisite: instructor's and department chair's consent; 14 hours of food science and nutrition courses.

Applying the scientific method (literature search, hypothesis formulation, data gathering, and analysis) to conduct original research under direction of faculty advisor.

500-Level Graduate Courses (available to advanced undergraduates)

501R. (FSN-AgHrt-AnSc) Village Agriculture and Nutrition in Latin America. (1:Arr.:0 ea.) W Prerequisite: experience in Latin America and/or issues relative to the seminar.

Problems, successes, failures and challenges facing those who work in agricultural research, training, and development related to small-scale farmers.

520R. supervised Practice Experience. (2–4:Arr.:Arr. ea.) F, W, Sp Prerequisite: acceptance into dietetics internship.

Supervised practice experience in clinical, management, and community dietetics settings.

531. Advanced Human Nutrition 1. (3:3:0) F Prerequisite: FSN 435 or equivalent.

Nutritional status and basis of recommendations for carbohydrates, lipids, protein, and energy.

532. Advanced Human Nutrition 2. (3:3:0) W Prerequisite: FSN 435 or equivalent.

Nutritional status and basis of recommendations for vitamins, minerals, and water.

Graduate Courses

For 600- and 700-level courses, see the 1998-99 BYU Graduate Catalog.



Food Science and Nutrition Faculty

Professors

Hill, John M. (1971) BA, PhD, Rice U., 1961, 1965.

Huber, Clayton S., Dean (1976) BS, MS, Utah State U., 1962, 1963; PhD, Purdue U., 1968.

Rowe, Mark J. (1987) BS, PhD, Brigham Young U., 1968, 1972.

Woolley, Bruce H. (1977) BS, U. of Utah, 1965; PharmD, U. of Southern California, 1972.

Associate Professors

Brown, Lora Beth (1983) BS, Iowa State U., 1965; MS, Cornell U., 1967; EdD, Brigham Young U., 1982.

Christensen, Merrill J. (1982) BS, Brigham Young U., 1977; PhD, Massachusetts Inst. of Technology, 1982.

Franz, Kay B. (1968) BS, U. of California, Berkeley, 1958; MS, Brigham Young U., 1968; PhD, U. of California, Berkeley, 1978.

Nyland, Nora K. (1982) BS, MS, Brigham Young U., 1974, 1981; PhD, Kansas State U., 1989.

Ogden, Lynn V. (1984) BA, MS, Utah State U., 1966, 1967; PhD, U. of Minnesota, 1973.

Pike, Oscar A. (1986) BS, MS, Brigham Young U., 1980, 1982; PhD, Purdue U., 1986.

Assistant Professor

Steele, Frost M. (1996) BS, MS, Brigham Young U., 1985, 1987; PhD, Purdue U., 1990.

Assistant Teaching Professors

Fullmer, Susan (1997) BA, MS, U. of Utah, 1986, 1989.

McGuire, Diana L. (1988) BS, MS, Brigham Young U., 1974, 1976.

Instructor

Mitchell, Ana W. (1996) BS, MS, Brigham Young U., 1993, 1996.

Adjunct Faculty

Anderson, Austin, Eliason, Falk, Hawkes, Hunter, McClellan, Nielsen, Rackley, Radford, Scott, Thorne, Ware.

Emeriti

Bates, Winifred W. (1977) BS, Utah State U., 1944; MJ, U. of California, Berkeley, 1965.

Call, Ara O. (1965) BS, Iowa State U. of Science and Technology, 1933; MS, U. of Wisconsin, Madison, 1944.

Doxey, Ruth T. Walker (1972) BS, U. of Alberta, Canada, 1941; MS, Washington State U., 1943; PhD, U. of Wisconsin, Madison, 1972.

Johnson, John Hal (1969) BS, MS, Brigham Young U., 1955, 1957; PhD, Ohio State U., 1963.

Turner, Lavell G. W. (1963) BS, Brigham Young U., 1954; MS, U. of Wisconsin, Madison, 1959.






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