Dec 10, 2024

2014-2015 University Catalog

2014-2015 University Catalog [ARCHIVED CATALOG]

Foods and Nutrition in Business, BS

About the Program

If you possess a flair for food and the ability to communicate effectively, then the foods and nutrition in business major could be for you. This major helps bridge the gap between industry and the consumer, and prepares you for a marketing/sales career within the food industry. Upon successful completion of the program, you will earn a Bachelor of Science degree. For more information, please visit http://www.cfs.purdue.edu/fn/undergraduate/majors/fnbusiness.html.

Summary of Program Requirements

The Summary of Program Requirements for Foods and Nutrition in Business is a comprehensive list of those categories which a student must fulfill in order to earn their degree. Unlike the full Detailed Program Requirements listed below, complete lists of selectives for any given category are not shown. These summaries are intended to be printer-friendly and less expansive in detail.

Detailed Program Requirements

Please see below for detailed program requirements and possible selective fulfillments.

NUTR SCI-BS
FNBS
120-132 credits

Foods & Nutrition in Business Core (University Foundational Learning Outcomes) (24-27 credits)

Written Communication

Information Literacy

STAT 30100 - Elementary Statistical Methods

Oral Communication

COM 11400 - Fundamentals Of Speech Communication

Fulfills 1 Science Core Course

Humanities

select from University list (PHIL 11100 suggested)

Behavior/Social Science

Quantitative Reasoning

***fulfilled by

Science, Technology & Society

select from University list

Required Courses in Other Departments (71-81 credits)

AGEC 33100 - Principles Of Selling In Agricultural Business
AGEC 42400 - Financial Management Of Agricultural Business or
MGMT 31000 - Financial Management
BCHM 30700 - Biochemistry and
BCHM 30900 - Biochemistry Laboratory or
CHM 33300 - Principles Of Biochemistry and
BCHM 30900 - Biochemistry Laboratory
or
BCHM 56100 - General Biochemistry I and
BCHM 56200 - General Biochemistry II
BIOL 11000 - Fundamentals Of Biology I
BIOL 11100 - Fundamentals Of Biology II
BIOL 20300 - Human Anatomy And Physiology or
BIOL 30100 - Human Design: Anatomy And Physiology
BIOL 20400 - Human Anatomy And Physiology or
BIOL 30200 - Human Design: Anatomy And Physiology
BIOL 22100 - Introduction To Microbiology
CHM 25500 - Organic Chemistry and
CHM 25501 - Organic Chemistry Laboratory and
CHM 25600 - Organic Chemistry and
CHM 25601 - Organic Chemistry Laboratory or
CHM 25700 - Organic Chemistry and
CHM 25701 - Organic Chemistry Laboratory
ECON 21000 - Principles Of Economics or
AGEC 21700 - Economics or
ECON 25100 - Microeconomics
FS 34000 - Introduction To Food Law And Regulations
FS 34100 - Food Processing I
FS 36200 - Food Microbiology
FS 36300 - Food Microbiology Laboratory
FS 44200 - Food Processing II
FS 44300 - Food Product Design (Capstone)
HTM 19100 - Sanitation And Health In Foodservice, Lodging, And Tourism or
FS 36100 - Food Plant Sanitation and
FS 44400 - Statistical Process Control
MA 16100 - Plane Analytic Geometry And Calculus I [Fulfills Quantitative Reasoning Core] or
MA 16010 - Applied Calculus I [Fulfills Quantitative Reasoning Core] and
MA 16020 - Applied Calculus II [Fulfills Quantitative Reasoning Core]
MGMT 20000 - Introductory Accounting
MGMT 20100 - Management Accounting I
MGMT 32300 - Principles Of Marketing or
AGEC 42600 - Marketing Management of Agricultural Business - Credit Hours: 3.00
PHYS 22000 - General Physics

Major Requirements (24 credits)

Electives (0-1 credits)

120-132 semester credits required for Bachelor of Science degree

University Foundational Learning Outcomes List

https://www.purdue.edu/provost/initiatives/curriculum/course.html

Program Requirements

120 Semester hours

Fall 1st Year

Freshman Year - First Semester

14-16 Credits

Spring 1st Year

Second Semester

14 Credits

Fall 2nd Year

Sophomore Year - Third Semester

BIOL 22100 - Introduction To Microbiology Fall only
CHM 25700 - Organic Chemistry
CHM 25701 - Organic Chemistry Laboratory
NUTR 20500 - Food Science I
Humanities Selective - Credit Hours: 3.00
NUTR 40000 - Executive In The Classroom Fall only

16 Credits

Spring 2nd Year

Fourth Semester

15 Credits

Notes

Responsibility for meeting graduation requirements is solely that of the student.

All students must complete 32 hours of 300 level courses or higher courses at Purdue for graduation.

Fall 3rd Year

Junior Year - Fifth Semester

FS 34100 - Food Processing I
NUTR 40000 - Executive In The Classroom
FS 36200 - Food Microbiology Fall only
FS 36300 - Food Microbiology Laboratory Fall only
MGMT 20000 - Introductory Accounting
BIOL 30100 - Human Design: Anatomy And Physiology Fall only or
BIOL 20300 - Human Anatomy And Physiology Fall only

15 Credits

Spring 3rd Year

Sixth Semester

Science, Technology, and Society Selective - Credit Hours: 3.00
STAT 30100 - Elementary Statistical Methods
NUTR 31500 - Fundamentals Of Nutrition
BIOL 30200 - Human Design: Anatomy And Physiology or
BIOL 20400 - Human Anatomy And Physiology
MGMT 20100 - Management Accounting I

16 Credits

Notes

NUTR 37500 - Foods And Nutrition Internship during summer if not all ready completed

Fall 4th Year

Senior Year - Seventh Semester

NUTR 42400 - Communication Techniques In Foods And Nutrition
NUTR 33000 - Diet Selection And Planning
NUTR 45300 - Food Chemistry Fall only
FS 44200 - Food Processing II Fall only
FS 36100 - Food Plant Sanitation Fall only and
FS 44400 - Statistical Process Control Fall only or
HTM 19100 - Sanitation And Health In Foodservice, Lodging, And Tourism

15 Credits

Spring 4th Year

Eighth Semester

NUTR 53400 - Human Sensory Systems And Food Evaluation Spring only
MGMT 31000 - Financial Management or
AGEC 42400 - Financial Management Of Agricultural Business
FS 44300 - Food Product Design (Capstone) Spring only
AGEC 33100 - Principles Of Selling In Agricultural Business
MGMT 32300 - Principles Of Marketing or
AGEC 42600 - Marketing Management of Agricultural Business - Credit Hours: 3.00

15 Credits

Notes

Course options and electives might be recommended that would result in more that 120 credit hours.

Critical Course

The ♦ course is considered critical. A Critical Course is one that a student must be able to pass to persist and succeed in a particular major.

Expired Course

Any course without a link to its description is one that has been expired. However, this course could fulfill the degree requirement historically.

Foreign Language Courses

Foreign Language proficiency requirements vary by program. For acceptable languages and proficiency levels, see your advisor:

American Sign Language, Arabic, Chinese, French, German, (ancient) Greek, Hebrew, Italian, Japanese, Latin, Portuguese, Russian, Spanish