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Undergraduate Student Handbook for

Nutrition Science Food Science & Technology

Food Systems Industry Management 2020-2021

TAMU 2253 ● 126 Cater Mattil College Station, TX 77843 ● 979-845-2142 ● http://nfs.tamu.edu

http://nfs.tamu.edu/

This handbook provides information about course requirements, scheduling, and recommendations for all options in Nutrition Science, Food Science and Technology and Food Systems Industry Management. For up-to-date information on additional courses, admission, B.S. degree requirements, scholastic deficiency, financial aid and other topics not addressed in full detail in this handbook, refer to the Texas A&M University Undergraduate Catalog and Texas A&M University Rules and Regulations. Students are expected to comply with all policies and procedures set forth by Texas A&M University, and all affiliating institutions. Access to the Texas A&M University Undergraduate Catalog may be obtained at:

http://catalog.tamu.edu

This link will lead you to the main Texas A&M University Catalog page.Your catalog is the 20- 1 Undergraduate Catalog.

Welcome to the Department of Nutrition

and the Department of Food Science!

In Food Science you are entering an exciting field that allows you to build a strong background for many career opportunities such as food safety and microbiology, quality assurance, processing and operating management, technical service, research and development, sales and public relations. In Nutrition Science you will gain a strong background for many career opportunities such as dietetics, nutrition research, medicine, public health, or the food industry. With Food Systems Industry Management, you will learn skills in food supply chain management and best practices for food quality and safety.

For advising in all of our degree plans, contact:

Dr. Poppy Capehart ’75Coordinator, Academic ProgramsAcademic Advisor IV127 Cater Mattil Phone: 979-845-2142E-mail: [email protected]

Mrs. Evelyn QuinonesAcademic Advisor II128 Cater MattilPhone: 979-845-2142E-mail: [email protected]

Fax Number: 979-458-3129

SUBSCRIPTION TO NFSC LISTSERVS

This email distribution list is used by advisors to communicate job opportunities, scholarships, internships, and other relevant information. You can join the list by sending an e-mail to [email protected] and in the BODY put SUBSCRIBE food-science first name last name or SUBSCRIBE nusc first name last name

Example: SUBSCRIBE food-science Rock T Aggie

You can remove your name from the list by sending an e-mail to [email protected] and in the BODYput UNSUB food-science or UNSUB nusc

This handbook provides information about course requirements, scheduling, and recommendations for alloptions in Nutrition Science, Food Science and Technology and Food Systems Industry Management. For up-to-date information on additional courses, admission, B.S. degree requirements, scholastic deficiency, financialaid and other topics not addressed in full detail in this handbook, refer to the Texas A&M UniversityUndergraduate Catalog and Texas A&M University Rules and Regulations. Students are expected to complywith all policies and procedures set forth by Texas A&M University, and all affiliating institutions. Access to the Texas A&M University Undergraduate Catalog may be obtained at:

http://catalog.tamu.edu

This link will lead you to the main Texas A&M University Catalog page.Your catalog is the Undergraduate Catalog.

Welcome to the Department of Nutrition and Food Science!

In Food Science you are entering an exciting field that allows you to build a strong background for many careeropportunities such as food safety and microbiology, quality assurance, processing and operating management,technical service, research and development, sales and public relations. In Nutrition Science you will gain astrong background for many career opportunities such as dietetics, nutrition research, medicine, public health,or the food industry. With Food Systems Industry Management, you will learn skills in food supply chain management and best practices for food quality and safety.

For advising in all of our degree plans, contact:

Dr. Poppy Capehart ’75Coordinator, Academic ProgramsAcademic Advisor IV127 Cater Mattil Phone: 979-845-2142E-mail: [email protected]

Mrs. Evelyn QuinonesAcademic Advisor II128 Cater MattilPhone: 979-845-2142E-mail: [email protected]

Fax Number: 979-458-3129

SUBSCRIPTION TO NFSC LISTSERVS

This email distribution list is used by advisors to communicate job opportunities, scholarships, internships, and other relevant information. You can join the list by sending an e-mail to [email protected] and in the BODY put SUBSCRIBE food-science first name last name or SUBSCRIBE nusc first name last name

Example: SUBSCRIBE food-science Rock T Aggie

You can remove your name from the list by sending an e-mail to [email protected] and in the BODYput UNSUB food-science or UNSUB nusc

ADVISING INFORMATION

Catalog RequirementsYou are responsible for following the degree plan from the catalog in effect when you entered Texas A&M. For example, if you begin in the Department of Nutrition or the Department Food Science as a freshman or transfer student in Fall of 2020 you will follow the Fall 2020 catalog for the duration of your time at Texas A&M. In order to prevent taking courses which do not meet current requirements, students should check with their advisors before selecting electives, including courses to meet requirements of the Core Curriculum (core.tamu.edu)

RegistrationAdvising help sessions are scheduled by appointment the month before pre-registration begins. This is a good opportunity to visit with an advisor to discuss your schedule. If you are a continuing student in good standing, you are expected to pre-register. If you are on scholastic probation you will be blocked from registration until you meet with an advisor. Please call 845-2142 for more information. Registration is completed by going to howdy.tamu.edu and following the instructions.

Add/Drop, WithdrawalThe schedule for adding and dropping is listed online at howdy.tamu.edu. The withdrawal process is doneon HOWDY, MY RECORD and students can withdraw at any time after the fifth class day. Seehttp://catalog.tamu.edu/undergraduate/general-information/ for rules regarding withdrawal. See an NFSC Advisor for information on adding/dropping classes once the semester begins. Always speak to your advisorwhen considering withdrawing from Texas A&M University.

Scholastic DeficiencyYou are responsible for knowing and abiding by probation and block procedures and requirements:

Should your GPR drop below 2.000 you will be notified of:

placement on scholastic probation, and placement of block from registration

must meet with major advisor to have block removed.

A probation agreement will be signed with an advisor that describes the terms of your probation.Failure to meet this agreement will result in being blocked from registration and notification of proceduresfor withdrawal from Texas A&M University.

ADVISING INFORMATION

Catalog RequirementsYou are responsible for following the degree plan from the catalog in effect when you entered Texas A&M. For example, if you begin in the Department of Nutrition and Food Science as a freshman or transferstudent in Fall of 201 you will follow the Fall 201 catalog for the duration of your time at Texas A&M. In order to prevent taking courses which do not meet current requirements, students should check with their advisors before selecting electives, including courses to meet requirements of the Core Curriculum (core.tamu.edu)

RegistrationAdvising help sessions are scheduled by appointment the month before pre-registration begins. This is a good opportunity to visit with an advisor to discuss your schedule. If you are a continuing student in goodstanding, you are expected to pre-register. If you are on scholastic probation you will be blocked from registration until you meet with an advisor. Please call 845-2142 for more information. Registration is completed by going to howdy.tamu.edu and following the instructions.

Add/Drop, WithdrawalThe schedule for adding and dropping is listed online at howdy.tamu.edu. The withdrawal process is doneon HOWDY, MY RECORD and students can withdraw at any time after the fifth class day. Seehttp://catalog.tamu.edu/undergraduate/general-information/ for rules regarding withdrawal. See an NFSC Advisor for information on adding/dropping classes once the semester begins. Always speak to your advisorwhen considering withdrawing from Texas A&M University.

Scholastic DeficiencyYou are responsible for knowing and abiding by probation and block procedures and requirements:

Should your GPR drop below 2.000 you will be notified of:

placement on scholastic probation, and placement of block from registration

must meet with major advisor to have block removed.

A probation agreement will be signed with an advisor that describes the terms of your probation.Failure to meet this agreement will result in being blocked from registration and notification of proceduresfor withdrawal from Texas A&M University.

Scholastic Probation AgreementYear: ______________ Fall

Student Name: __________________________________ UIN: _______________________________

Major _________________________________________ Concentration: __________________________

Email Address: __________________________________ Phone: ________________________________

Students placed on scholastic probation ( ) in the Department of Nutrition and Food Science must agreeto the following conditions and expectations outlined in this document.

I understand that while on scholastic probation, I:

o Have been granted two semesters to clear probation, and I must meet the conditions of my first probationagreement to be allowed to continue to the second semester.

Current GPR: ____________ Current Grade Point Deficiency: _______

Must make up ______ points during the __________________________ semester.

o Must be a full time student and take courses recommended by my advisor.

o Must complete Success Program through the by the end of the semester ofprobation. Certification will need to be presented to an academic advisor.Date of Success Program meeting: ____________________________________

o Must commit to attend every class as scheduled. If I am absent for school activities and/or personal issues, I amto meet with my course instructors to make up any missed work.

o Will change the habits that prevented me from being unsuccessful last semester (ie. work hours, social activities,attendance, study skills, etc.).

o Will contact a NFSC Advisor immediately if extenuating circumstances arise which may affect my final grades,course registration, or enrollment status.

o Understand that while on probation, my future course registrations will be blocked until I meet with a NFSCAdvisor to review my progress and update the Scholastic Probation Agreement.

I understand that failure to meet the terms of this agreement will result in dismissal. The Department of Nutrition and Food Science does not readmit students once dismissed or those who transfer to another program while on probation. I agree to these terms of probation.

___________________________________________

__________________________________________

___________________________________________

______________________

______________________

______________________

Scholastic Probation AgreementYear: ______________ Fall

Student Name: __________________________________ UIN: _______________________________

Major _________________________________________ Concentration: __________________________

Email Address: __________________________________ Phone: ________________________________

Students placed on scholastic probation ( ) in the Department of Nutrition and Food Science must agreeto the following conditions and expectations outlined in this document.

I understand that while on scholastic probation, I:

o Have been granted two semesters to clear probation, and I must meet the conditions of my first probationagreement to be allowed to continue to the second semester.

Current GPR: ____________ Current Grade Point Deficiency: _______

Must make up ______ points during the __________________________ semester.

o Must be a full time student and take courses recommended by my advisor.

o Must complete Success Program through the by the end of the semester ofprobation. Certification will need to be presented to an academic advisor.Date of Success Program meeting: ____________________________________

o Must commit to attend every class as scheduled. If I am absent for school activities and/or personal issues, I amto meet with my course instructors to make up any missed work.

o Will change the habits that prevented me from being unsuccessful last semester (ie. work hours, social activities,attendance, study skills, etc.).

o Will contact a NFSC Advisor immediately if extenuating circumstances arise which may affect my final grades,course registration, or enrollment status.

o Understand that while on probation, my future course registrations will be blocked until I meet with a NFSCAdvisor to review my progress and update the Scholastic Probation Agreement.

I understand that failure to meet the terms of this agreement will result in dismissal. The Department of Nutrition andFood Science does not readmit students once dismissed or those who transfer to another program while on probation. Iagree to these terms of probation.

___________________________________________

__________________________________________

___________________________________________

______________________

______________________

______________________

1. Student Registration

1.5 Curriculum Violation: Degree-Seeking Graduate and Undergraduate Students

1.5.1 A student is expected to register for a schedule of courses that follows the program of study for a degree in his or her college. A student who elects not to follow the program of study must obtain approval from his or her academic advisor, department head or college Dean or designee, and the Dean or designee of the college offering the courses. A student who fails to obtain approval may be, by his or her Dean or designee, blocked from registration, removed from the inappropriate course(s) and/or required to register for a prescribed schedule of courses.

1. Student Registration

1.5 Curriculum Violation: Degree-Seeking Graduate and Undergraduate Students

1.5.1 A student is expected to register for a schedule of courses that follows the program of study for a degree in his or her college. A student who elects not to follow the program of study must obtain approval from his or her academic advisor, department head or college Dean or designee, and the Dean or designee of the college offering the courses. A student who fails to obtain approval may be, by his or her Dean or designee, blocked from registration, removed from the inappropriate course(s) and/or required to register for a prescribed schedule of courses.

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REQUIREMENTS FOR A B.S. DEGREE IN NUTRITIONAL SCIENCES

A minimum of 120 semester hours must be completed. All courses on your appropriate degree plan mustbe completed.

. See the current Undergraduate Catalog for more information.

Nutritional Sciences prepares majors with a comprehensive knowledge of the biological and social sciences to understand the relationships between nutrients, food components and human health. Prevention of diseases that are related to lifestyle, particularly diet and Nutrition, is a focus of the curriculum. Core courses emphasize the role of nutrients in biochemistry, genetics, physiology, microbiology and immunology that promotes wellness and enhances the quality of life. The major also provides an excellent background for those interested in pursuing graduate degrees in biological, Nutritional or food sciences; professional degrees in human or veterinary medicine; degrees in dentistry, pharmacy, physical therapy, nursing, public health and other health professions; or dietetic internships.

The Didactic Program in Dietetics (DPD) and the Graduate Degree/Dietetic Internship Program are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students who successfully complete the DPD and a dietetic internship are eligible to take the Registration Examination to become aRegistered Dietitian Nutritionist (RDN).

Three curriculum tracks are offered (General Nutrition, Didactic Program in Dietetics and Molecular andExperimental Nutrition) to provide flexibility in one’s chosen career path. The Nutrition major prepares one forgraduate school, corporate wellness positions, health promotion programs, the food industry, public health programs, pharmaceutical sales, clinical dietetics, medical and research laboratories, biotechnology firms,government agencies and related fields.

General Nutrition Track

The General Nutrition Track provides a strong knowledge base and fundamental understanding of Nutrition principles supported by a wide range of approved electives in chemistry, statistics, genetics, Nutritional biochemistry, microbiology, and psychology to prepare for careers in community Nutrition, sports Nutrition, education, public health/ service or as technical representatives in the Nutrition, health, food and allied industries. The goal of this curriculum is to give students a broad education in the Nutritional sciences in preparation for a variety of career opportunities.

Teacher Certification* The secondary Provisional Teaching Certificate may be obtained in conjunction with the Bachelor of Science degree in Nutritional Sciences, General Nutrition Track. There are three subjectareas available for teacher certification through this degree: Chemistry (grades 7-12), Biology/Life Science(grades 7-12) and Science (grades 7-12).

All students taking this route must also complete the 18 credit hour STEM (Science, Technology, Engineering,Mathematics) Minor, which includes the following courses: TEED 302 or INST 310; TEFB 322; TEFB 324;RDNG 465; TEFB 406; TEFB 273 or INST 322. Substitutions must be approved by the Department ofTeaching, Learning and Culture advisors.For teacher certification in Biology/Life Science, in addition to the STEM Minor, students must take the following technical electives, which are included in the General Nutrition Option: One Botany course (BIOL 301 or BIOL 302 or BIOL 328); one Ecology course (WFSC 402 or BIOL 357).

REQUIREMENTS FOR A B.S. DEGREE IN NUTRITIONAL SCIENCES

A minimum of 120 semester hours must be completed. All courses on your appropriate degree plan mustbe completed.

. See the current Undergraduate Catalog for more information.

Nutritional Sciences prepares majors with a comprehensive knowledge of the biological and social sciences tounderstand the relationships between nutrients, food components and human health. Prevention of diseases that are related to lifestyle, particularly diet and Nutrition, is a focus of the curriculum. Core courses emphasize the role of nutrients in biochemistry, genetics, physiology, microbiology and immunology that promotes wellnessand enhances the quality of life. The major also provides an excellent background for those interested in pursuing graduate degrees in biological, Nutritional or food sciences; professional degrees in human orveterinary medicine; degrees in dentistry, pharmacy, physical therapy, nursing, public health and other healthprofessions; or dietetic internships.

The Didactic Program in Dietetics (DPD) and the Graduate Degree/Dietetic Internship Program are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Students who successfully complete the DPD and a dietetic internship are eligible to take the Registration Examination to become aRegistered Dietitian Nutritionist (RDN).

Three curriculum tracks are offered (General Nutrition, Didactic Program in Dietetics and Molecular andExperimental Nutrition) to provide flexibility in one’s chosen career path. The Nutrition major prepares one forgraduate school, corporate wellness positions, health promotion programs, the food industry, public health programs, pharmaceutical sales, clinical dietetics, medical and research laboratories, biotechnology firms,government agencies and related fields.

General Nutrition Track

The General Nutrition Track provides a strong knowledge base and fundamental understanding of Nutritionprinciples supported by a wide range of approved electives in chemistry, statistics, genetics, Nutritionalbiochemistry, microbiology, and psychology to prepare for careers in community Nutrition, sports Nutrition,education, public health/ service or as technical representatives in the Nutrition, health, food and allied industries.The goal of this curriculum is to give students a broad education in the Nutritional sciences in preparation for a variety of career opportunities.

Teacher Certification* The secondary Provisional Teaching Certificate may be obtained in conjunction with the Bachelor of Science degree in Nutritional Sciences, General Nutrition Track. There are three subjectareas available for teacher certification through this degree: Chemistry (grades 7-12), Biology/Life Science(grades 7-12) and Science (grades 7-12).

All students taking this route must also complete the 18 credit hour STEM (Science, Technology, Engineering,Mathematics) Minor, which includes the following courses: TEED 302 or INST 310; TEFB 322; TEFB 324;RDNG 465; TEFB 406; TEFB 273 or INST 322. Substitutions must be approved by the Department ofTeaching, Learning and Culture advisors.For teacher certification in Biology/Life Science, in addition to the STEM Minor, students must take the following technical electives, which are included in the General Nutrition Option: One Botany course (BIOL 301 or BIOL 302 or BIOL 328); one Ecology course (WFSC 402 or BIOL 357).

For teacher certification in Chemistry, there are no additional courses required, in addition to the STEM Minor.

Students interested in teacher certification should contact the teacher certification advisor in the Department of Teaching, Learning and Culture for more information.

*Pending Texas Higher Education Coordinating Board approval.

Molecular and Experimental Track

The Molecular and Experimental Track emphasizes a fundamental background in the biological and physicalsciences as they relate to human health and nutrition. This option offers students the opportunity to develop analytical and critical thinking skills through undergraduate research with department faculty, independentstudy and study abroad programs, and a rigorous science-based curriculum that is essential for graduate andpre-professional schools. The goal of this track is to enable students to seek employment in specialized science-based fields in the biological or medical sciences, to pursue graduate degrees beyond the baccalaureate, or to enter professional schools of medicine, veterinary medicine, dentistry, pharmacy orsimilar disciplines.

Didactic Program in Dietetics Track

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and is designed to prepare students for meeting the requirements for the credential ofRegistered Dietician Nutritionist (RDN). The DPD provides a strong science base and foundational coursesin Nutrition for students desiring a dietetic practice in a clinical, therapeutic, community wellness, public healthor food production/ service setting. To be eligible to participate in the DPD program, students must maintainan overall GPR of 3.0 or above and have a grade of at least C in all non-Nutrition courses and a grade of at least B in all Nutrition courses.

DPD PHILOSOPHY AND MISSION

The DPD Program is designed to provide the knowledge and skills at the undergraduate level that are neededfor competent dietetics practice. The curriculum is comprised of courses in Nutrition, foods, biochemistry,physiology, management, social and behavioral sciences, and other supporting courses. Significantemphasis is placed on the development and demonstration of technical and critical thinking skills, oral and written communication ability and professionalism with the intent of more thoroughly preparing ourundergraduates for graduate programs and the dietetic profession. Opportunities for the application of theoretical knowledge are provided through laboratory experiences, practicum exercises, and experiences with professionals in dietetics, Nutrition, and food service on campus and in the Bryan/College Station community, and/or simulation in the classroom.

The mission of the Texas A&M University DPD Program is to prepare future leaders in the dietetic profession by providing a high quality undergraduate level education and experiential learning activities that generate strong technical, critical thinking and communication skills and professionalism.

For teacher certification in Chemistry, there are no additional courses required, in addition to the STEM Minor.

Students interested in teacher certification should contact the teacher certification advisor in the Department of Teaching, Learning and Culture for more information.

*Pending Texas Higher Education Coordinating Board approval.

Molecular and Experimental Track

The Molecular and Experimental Track emphasizes a fundamental background in the biological and physicalsciences as they relate to human health and nutrition. This option offers students the opportunity to develop analytical and critical thinking skills through undergraduate research with department faculty, independentstudy and study abroad programs, and a rigorous science-based curriculum that is essential for graduate andpre-professional schools. The goal of this track is to enable students to seek employment in specialized science-based fields in the biological or medical sciences, to pursue graduate degrees beyond the baccalaureate, or to enter professional schools of medicine, veterinary medicine, dentistry, pharmacy orsimilar disciplines.

Didactic Program in Dietetics Track

The Didactic Program in Dietetics (DPD) is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and is designed to prepare students for meeting the requirements for the credential ofRegistered Dietician Nutritionist (RDN). The DPD provides a strong science base and foundational coursesin Nutrition for students desiring a dietetic practice in a clinical, therapeutic, community wellness, public healthor food production/ service setting. To be eligible to participate in the DPD program, students must maintainan overall GPR of 3.0 or above and have a grade of at least C in all non-Nutrition courses and a grade of at least B in all Nutrition courses.

DPD PHILOSOPHY AND MISSION

The DPD Program is designed to provide the knowledge and skills at the undergraduate level that are neededfor competent dietetics practice. The curriculum is comprised of courses in Nutrition, foods, biochemistry,physiology, management, social and behavioral sciences, and other supporting courses. Significantemphasis is placed on the development and demonstration of technical and critical thinking skills, oral and written communication ability and professionalism with the intent of more thoroughly preparing ourundergraduates for graduate programs and the dietetic profession. Opportunities for the application of theoretical knowledge are provided through laboratory experiences, practicum exercises, and experiences with professionals in dietetics, Nutrition, and food service on campus and in the Bryan/College Station community, and/or simulation in the classroom.

The mission of the Texas A&M University DPD Program is to prepare future leaders in the dietetic profession by providing a high quality undergraduate level education and experiential learning activities that generate strong technical, critical thinking and communication skills and professionalism.

ADMISSION INTO THE MOLECULAR AND EXPERIMENTAL TRACK

All Nutritional Sciences students will enter the degree program within the General Nutrition Track. Students must apply to be accepted into the Molecular and Experimental Nutrition or Dietetic Tracks. The requirementsand procedures for consideration are as follows:

1. In order to be considered for admission into the Molecular and Experimental Track, a student must:a) Complete at least 12 credit hours of science courses with a “C” or above.

b) Have an overall GPR of 2.50. A “B” or better must be earned in all required NFSC and FSTCcourses.

c) Maintain these same GPR requirements to remain in the Molecular & Nutrition Track.

Admission, if granted, will be effective upon successful completion of the in-process courses; however, if all requirements are not met prior to the start of the next semester, admission will be revoked.

3. Transfer students will be admitted to the General Nutrition Track until they complete all requirements listedin items 1 or 2.

4. Students who wish to apply for either track must to do so prior to completing 75 credit hours.

5. Change of curriculum students from another college or department at the University will be admitted to theGeneral Nutrition Track until they complete all requirements listed in items 1 or 2.

6. If students do not meet the requirements listed above, the student will be placed back in the GeneralNutrition Track and must reapply and meet all requirements. Readmission into each track is at the discretionof the Department.

ADMISSION INTO THE MOLECULAR AND EXPERIMENTAL TRACK

All Nutritional Sciences students will enter the degree program within the General Nutrition Track. Students must apply to be accepted into the Molecular and Experimental Nutrition or Dietetic Tracks. The requirementsand procedures for consideration are as follows:

1. In order to be considered for admission into the Molecular and Experimental Track, a student must:a) Complete at least 12 credit hours of science courses with a “C” or above.

b) Have an overall GPR of 2.50. A “B” or better must be earned in all required NFSC and FSTCcourses.

c) Maintain these same GPR requirements to remain in the Molecular & Nutrition Track.

Admission, if granted, will be effective upon successful completion of the in-process courses; however, if all requirements are not met prior to the start of the next semester, admission will be revoked.

3. Transfer students will be admitted to the General Nutrition Track until they complete all requirements listedin items 1 or 2.

4. Students who wish to apply for either track must to do so prior to completing 75 credit hours.

5. Change of curriculum students from another college or department at the University will be admitted to theGeneral Nutrition Track until they complete all requirements listed in items 1 or 2.

6. If students do not meet the requirements listed above, the student will be placed back in the GeneralNutrition Track and must reapply and meet all requirements. Readmission into each track is at the discretionof the Department.

Eligibility Requirements for Participation in the Didactic Program in Dietetics (DPD) Program Department of Nutrition

In order to be eligible for participation in the Didactic Program in Dietetics (DPD) Program, students must complete all of the following:

Attend a mandatory DPD orientation meeting prior to participation in the DPD Program;.Have an overall GPR of 3.0 or above;

Student must COMPLETE a minimum 12 credits at Texas A&M University before participation.

Satisfactorily COMPLETE CHEM & CHEM 1 with a “C” or above; andStudents who have completed additional non-Nutrition DPD courses* must have a “C” or betterin all of them.

Satisfactorily COMPLETE NFSC 203 and NFSC 210 with a “B” or above;Students who have completed additional Nutrition DPD courses** must have a “B” or better in allthem.

To remain in the DPD program, students must meet the following criteria:

Maintain an overall GPR of 3.0 or above; andHave a “C” or better in all non-Nutrition DPD Courses* and a “B” or better in all Nutrition DPDcourses.**

NOTE: Students who (1) fall below 3.0 GPR and/or (2) do not meet the grade criteria for DPD courses will have one semester to (1) bring their overall GPR to 3.0 and/or (2) retake the course(s) and make an acceptable grade. If the GPR and/or grade criteria are not achieved within one semester, the student will be removed from the DPD program and moved to the General Nutrition Track.

Students who wish to be reconsidered for the DPD program must meet the following criteria:Have an overall GPR of 3.0 or above; and

2. Have “C” or better in all non-Nutrition DPD Courses* and a “B” or better in all Nutrition DPD courses**

I understand that I am responsible for meeting all the above requirements to participate in the DPD programand will be placed back in the General Nutrition Track, if I do not meet the requirements listed above. I mustachieve the designated criteria before being reconsidered to participate in the DPD program. If I am dismissed from the DPD program and/or do not meet the GPR or grade requirements, I understand that I will not receivea verification statement nor qualify for participation in an accredited dietetic internship.

I also understand that successful completion of the DPD program does not guarantee placement in anaccredited dietetic internship program.

Eligibility Requirements for Participation in the Didactic Program in Dietetics (DPD) ProgramDepartment of Nutrition and Food Science

In order to be eligible for participation in the Didactic Program in Dietetics (DPD) Program, students must complete all of the following:

Attend a mandatory DPD orientation meeting prior to participation in the DPD Program;.Have an overall GPR of 3.0 or above;

Student must COMPLETE a minimum 12 credits at Texas A&M University before participation.

Satisfactorily COMPLETE CHEM & CHEM 1 with a “C” or above; andStudents who have completed additional non-Nutrition DPD courses* must have a “C” or betterin all of them.

Satisfactorily COMPLETE NFSC 203 and NFSC 210 with a “B” or above;Students who have completed additional Nutrition DPD courses** must have a “B” or better in allthem.

To remain in the DPD program, students must meet the following criteria:

Maintain an overall GPR of 3.0 or above; andHave a “C” or better in all non-Nutrition DPD Courses* and a “B” or better in all Nutrition DPDcourses.**

NOTE: Students who (1) fall below 3.0 GPR and/or (2) do not meet the grade criteria for DPD courses will have one semester to (1) bring their overall GPR to 3.0 and/or (2) retake the course(s) and make anacceptable grade. If the GPR and/or grade criteria are not achieved within one semester, the student will be removed from the DPD program and moved to the General Nutrition Track.

Students who wish to be reconsidered for the DPD program must meet the following criteria:Have an overall GPR of 3.0 or above; and

2. Have “C” or better in all non-Nutrition DPD Courses* and a “B” or better in all Nutrition DPD courses**

I understand that I am responsible for meeting all the above requirements to participate in the DPD programand will be placed back in the General Nutrition Track, if I do not meet the requirements listed above. I mustachieve the designated criteria before being reconsidered to participate in the DPD program. If I am dismissed from the DPD program and/or do not meet the GPR or grade requirements, I understand that I will not receivea verification statement nor qualify for participation in an accredited dietetic internship.

I also understand that successful completion of the DPD program does not guarantee placement in anaccredited dietetic internship program.

Didactic Program in Dietetics (DPD) Program Course RequirementsDPD Science Courses DPD Professional Courses

Must Make a “C” or Better Must Make a “B” or BetterCHEM 1 FUND OF CHEMISTRY I

must be complete before participation in the DPD programNFSC 203 SCIENTIFIC PRIN NUTRITION

must be complete before participation in the DPD programNFSC 210 HORIZONS IN NUTR & FSTC

must be complete before participation in the DPD programCHEM 1 FUND OF CHEMISTRY II

must be complete before participation in the DPD program

NFSC 211 SCIENTIFIC PRIN OF FOODS

NFSC 301 N THROUGH LIFE

CHEM 227 ORGANIC CHEMISTRY I

NFSC 304 FOOD SERVICE SYSTEM MGMT

CHEM 237 ORGANIC CHEMISTRY LAB

NFSC 365 VITAMINS AND MINERALS

CHEM 228 ORGANIC CHEMISTRY II

NFSC 404 NUTR ASSESSMENT & PLAN

GENE 301/312 COMPREHENSIVE GENETICS

NFSC 407 NUTRITION TRTMNT DISEASE

BIOL 111 INTRODUCTORY BIOLOGY I

NFSC 430 COMMUNITY NUTRITION

BIOL 112 INTRODUCTORY BIOLOGY II

NFSC 47 NUTR & PHYSIOLOG CHEM

BIOL 319 INTEGRATED HUM AN/PHY I

NFSC 481 SEMINAR

BIOL 320 INTEGRATED HUM AN/PHY II

BICH 410 COMPREHEN BIOCHEM I

BICH 411 COMPREHEN BIOCHEM II

Must Make a “C” or better in the following courses:

ANTH 205 PEOPLE AND CULT OF THE WORLD orANTH 210 SOC AND CULT ANTH

PSYC 107 INTRODUCTION TO PSYCHOLOGY

NFSC/ 326 FOOD BACTERIOLOGY

STAT 301, 302, or 303 STATISTICAL METHODS

MGMT 309 SURVEY OF MANAGEMENT

By choosing to change degree tracks to NUTR DPD, all prerequisites for DPD (NFSC211, 304, 404, and 407) will be enforced and that no waivers will be granted. NFSC 211 is the prerequisite for NFSC 304. NFSC 404 is offered in Fall term only and is the prereq for NFSC 407 which is offered in Spring term only. These are non-negotiablesequences and scheduling consequences may occur.

Didactic Program in Dietetics (DPD) Program Course RequirementsDPD Science Courses DPD Professional Courses

Must Make a “C” or Better Must Make a “B” or BetterCHEM 1 FUND OF CHEMISTRY I

must be complete before participation in the DPD programNFSC 203 SCIENTIFIC PRIN NUTRITION

must be complete before participation in the DPD programNFSC 210 HORIZONS IN NUTR & FSTC

must be complete before participation in the DPD programCHEM 1 FUND OF CHEMISTRY II

must be complete before participation in the DPD program

NFSC 211 SCIENTIFIC PRIN OF FOODS

NFSC 301 N THROUGH LIFE

CHEM 227 ORGANIC CHEMISTRY I

NFSC 304 FOOD SERVICE SYSTEM MGMT

CHEM 237 ORGANIC CHEMISTRY LAB

NFSC 365 VITAMINS AND MINERALS

CHEM 228 ORGANIC CHEMISTRY II

NFSC 404 NUTR ASSESSMENT & PLAN

GENE 301/312 COMPREHENSIVE GENETICS

NFSC 407 NUTRITION TRTMNT DISEASE

BIOL 111 INTRODUCTORY BIOLOGY I

NFSC 430 COMMUNITY NUTRITION

BIOL 112 INTRODUCTORY BIOLOGY II

NFSC 47 NUTR & PHYSIOLOG CHEM

BIOL 319 INTEGRATED HUM AN/PHY I

NFSC 481 SEMINAR

BIOL 320 INTEGRATED HUM AN/PHY II

BICH 410 COMPREHEN BIOCHEM I

BICH 411 COMPREHEN BIOCHEM II

Must Make a “C” or better in the following courses:

ANTH 205 PEOPLE AND CULT OF THE WORLD orANTH 210 SOC AND CULT ANTH

PSYC 107 INTRODUCTION TO PSYCHOLOGY

NFSC/ 326 FOOD BACTERIOLOGY

STAT 301, 302, or 303 STATISTICAL METHODS

MGMT 309 SURVEY OF MANAGEMENT

By choosing to change degree tracks to NUTR DPD, all prerequisites for DPD (NFSC211, 304, 404, and 407) will be enforced and that no waivers will be granted. NFSC 211 is the prerequisite for NFSC 304. NFSC 404 is offered in Fall term only and is the prereq for NFSC 407 which is offered in Spring term only. These are non-negotiablesequences and scheduling consequences may occur.

CURRICULUM IN NUTRITION SCIENCE GENERAL NUTRITION TRACK (GNO)

Catalog No. 143 (2020-2021)

FRESHMAN YEAR

3 3 4 4 1 2 17

Second Semester 2

Core Math1

CHEM 120 BIOL 112

3 3 4 4 14

SOPHOMORE YEAR

3 4 3 3 3 16

Second Semester CHEM 228 NFSC 301 POLS 206 Creative Arts Elective2 Free Elective

3 3 3 3 3 15

JUNIOR YEAR

4 3 3 3 2 15

Second Semester BIOL 3203 GENE 301/312 Technical Elective5 STAT 301 or 302 or 303

4 4 3 3 14

SENIOR YEAR

First Semester ENGL 1 04Core Math1

CHEM 119 BIOL 111 NFSC 204 NFSC 210

First Semester NFSC 203 CHEM 227/237 ENGL 210 Social and Behavioral elective2

2

First Semester BIOL 3193 Technical Elective5 POLS 207 NFSC 365 Free Elective

First Semester NFSC 326 or BIOL 351BICH 410 NFSC 430 Technical Elective5 Nutrition Elective4

4 3 3 3 3 16

Second Semester BICH 411 NFSC 475 NFSC 481 Nutrition Elective4 Lang., Phil. & Culture Elective2

3 3 1 3 3 13

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. 12

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MATH PREFIX required; visit core.tamu.edu. University Core Curriculum. 3 hours of International and Cultural Diversity are required and 3 hours of Cultural Discourse are required for Graduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu. Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305. Students may choose from NFSC 211, NFSC 300, NFSC 320, NFSC 410, NFSC 412, NFSC 420, NFSC 422, NFSC 469, NFSC 485, NFSC 489, NFSC 491; SOCI 330. Students may choose from the following technical electives – ACCT 209; BICH 431/GENE 431; BIOL 413, 414, 352; CHEM 315 & 318, 238; COMM 203, 315, 325; FINC 409; HLTH 236, 334, 354; ISTM 209; MGMT 209, 309; MKTG 409; PHYS 201, 202; PSYC 300-499 (http://catalog.tamu.edu/undergraduate/course-description/psyc); SOCI 205; VTPP 425

CURRICULUM IN NUTRITION SCIENCE GENERAL NUTRITION TRACK (GNO)

Catalog No. 142 (2019-2020)

FRESHMAN YEAR

3 3 4 4 1 2 17

Second Semester 2

Core Math1

CHEM 120 BIOL 112

3 3 4 4 14

SOPHOMORE YEAR

3 4 3 3 3 16

Second SemesterCHEM 228 NFSC 301 POLS 206 Creative Arts Elective2

Free Elective

3 3 3 3 3 15

JUNIOR YEAR

4 3 3 3 2 15

Second SemesterBIOL 3203

GENE 301/312 Technical Elective5

STAT 301 or 302 or 303

4 4 3 3 14

SENIOR YEAR

First Semester ENGL 1 04Core Math1


First Semester NFSC 203 CHEM 227/237 ENGL 210 Social and Behavioral elective2

2

First Semester BIOL 3193

Technical Elective5

POLS 207 NFSC 365 Free Elective

First Semester NFSC 326 or BIOL 351BICH 410 NFSC 430 Technical Elective5

Nutrition Elective4

4 3 3 3 3 16

Second Semester BICH 411 NFSC 475 NFSC 481 Nutrition Elective4

Lang., Phil. & Culture Elective2

3 3 1 3 3 13


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CURRICULUM IN NUTRITIONAL SCIENCE GENERAL NUTRITION TRACK (GNO)

CATALOG NO. 143 (2020-2021)

University Core Curriculum2 Citizenship (12) _______ (3) (TCCN: HIST 1301)_______ Am (3) (TCCN: HIST 1302)_______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication (6) _______ ENGL 104 (3) (TCCN: 1301)_______ ENGL 210 (3) (TCCN: 2311)

Natural Sciences (8) _______ CHEM 119 (4) (TCCN: 1411) _______ CHEM 120 (4) (TCCN: 1412)

Language, Philosophy, and Culture2 (3) ______ Language, Philosophy, & Culture Elective

Mathematics and Statistics1 (9)______ Core Math (3) (may take TCCN: 1324)______ Core Math (3) (may take TCCN: 1325)______ STAT 301, 302, or 303 (3) (must be taken at TAMU orhave AP Credit for one of these STAT courses)

Social and Behavioral Sciences2 (3) _______ Social and Behavioral Science Elective

Creative Arts2 (3) _______ Creative Arts Elective

International & Cultural Diversity2 _______ 3 hours (can be used to satisfy other requirements) _______ 3 hours

Writing Intensive Credit (must be NFSC/must complete 2)

(1) NFSC 204 or NFSC 430* (*430 required for DPD)(2) NFSC 481

Science Courses (33)

Anatomy/Physiology _______ BIOL 3193 (4) (Cannot substitute BIOL 2401)_______ BIOL 3203 (4) (Cannot substitute BIOL 2402)

Biochemistry _______ BICH 410 (3) _______ BICH 411 (3)

Biology and Genetics _______ BIOL 111 (4) (TCCN: 1406) _______ BIOL 112 (4) (TCCN: 1407) _______ GENE 301/312 (4)

Chemistry _______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423) _______ CHEM 228 (3) (TCCN: 2425)

Required Nutrition/Food Science Courses (29) _______ NFSC 326 (3) or BIOL 351 (4)_______ NFSC 203 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 301 (3) _______ NFSC 365 (3) _______ NFSC 430 (3) _______ NFSC 475 (3) _______ NFSC 481 (1)_______ NFSC Elective4 (3) _______ NFSC Elective4 (3)

Technical Electives (9) _______ Electives5 (3) _______ Electives5 (3) _______ Electives5 (3)

Free Electives (5) _______ Free Electives _______ Free Electives


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CURRICULUM IN NUTRITIONAL SCIENCE GENERAL NUTRITION TRACK (GNO)

CATALOG NO. 142 (2019-2020)

University Core Curriculum2

Citizenship (12) _______ (3) (TCCN: HIST 1301)_______ Am (3) (TCCN: HIST 1302)_______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)


Natural Sciences (8) _______ CHEM 119 (4) (TCCN: 1411)_______ CHEM 120 (4) (TCCN: 1412)

Language, Philosophy, and Culture2 (3) ______ Language, Philosophy, & Culture Elective

Mathematics and Statistics1 (9)______ Core Math (3) (may take TCCN: 1324)______ Core Math (3) (may take TCCN: 1325)______ STAT 301, 302, or 303 (3) (must be taken at TAMU orhave AP Credit for one of these STAT courses)

Social and Behavioral Sciences2 (3) _______ Social and Behavioral Science Elective


International & Cultural Diversity2

_______ 3 hours (can be used to satisfy other requirements)_______ 3 hours

Writing Intensive Credit (must be NFSC/must complete 2)

(1) NFSC 204 or NFSC 430* (*430 required for DPD)(2) NFSC 481

Science Courses (33)

Anatomy/Physiology _______ BIOL 3193 (4) (Cannot substitute BIOL 2401)_______ BIOL 3203 (4) (Cannot substitute BIOL 2402)


Biology and Genetics _______ BIOL 111 (4) (TCCN: 1406) _______ BIOL 112 (4) (TCCN: 1407)_______ GENE 301/312 (4)

Chemistry_______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423)_______ CHEM 228 (3) (TCCN: 2425)

Required Nutrition/Food Science Courses (29) _______ NFSC 326 (3) or BIOL 351 (4)_______ NFSC 203 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 301 (3) _______ NFSC 365 (3) _______ NFSC 430 (3) _______ NFSC 475 (3) _______ NFSC 481 (1)_______ NFSC Elective4 (3) _______ NFSC Elective4 (3)

Technical Electives (9) _______ Electives5 (3) _______ Electives5 (3) _______ Electives5 (3)

Free Electives (5) _______ Free Electives _______ Free Electives


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Information for Degree Evaluation

Program Evaluation

Limitation Correspondence: No more than 12 hours of correspondence earned through an accredited institution may be used for an undergraduate degree.

Limitation Combination: Maximum combination of 18 hours of 481, 482, 485 and/or 491 courses may be used for an undergraduate degree.

Limitation No more than 50% of courses required for the degree plan can be taken as Distance Education Courses for non-distance degree programs.

Limitation Only one of the following will satisfy the requirements for a degree: CHEM 101/CHEM 111, CHEM 107/CHEM 117, and CHEM 119.

Limitation Only one of the following will satisfy the requirements for a degree: GENE 301, GENE 302, GENE 315, and GENE 320.

Limitation Only one of the following will satisfy the requirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151, and MATH 171.

Limitation Only one of the following will satisfy the requirements for a degree: MATH 140, MATH 141, and MATH 166.



Limitation Only one of the following will satisfy the requirements for a degree: MATH 304, MATH 309, MATH 311, and MATH 323.

Limitation Only one of the following will satisfy the requirements for a degree: STAT 301, STAT 302, and STAT 303.

Program : BS NUTR-General Nutrition

Campus : College Station

College : Agriculture & Life Sciences

Degree : Bachelor of Science

Level : Undergraduate

Majors : Nutrition

Departments : Nutrition & Food Science

Catalog Term :Evaluation Term :

Expected Graduation Date :

Fall 2020 - College Station


Spring 2024

Minors :Concentrations :

Met Credits Courses

Required Used Required UsedTotal Required : No 120.000 0.000 0

Program GPA : Yes .00 .00

Overall GPA : No 2.00 .00

Other Course Information

Transfer : 0.000 0

This is NOT an official evaluation.

Area:

Major Coursework ( 29.000 credits ) - Not Met

Met Condition Rule Subject Attribute Low High RequiredCredits

RequiredCourses

Term Subject Course Title Attribute Credits Grade Source

No

No AND

No AND

No AND

No AND

No AND

No AND

No AND

No AND

No AND

A. NFSC 203 3hrs

B. NFSC 204 1hr

C. NFSC 210 2hrs

D. NFSC 301 3hrs

E. NFSC 365 3hrs

F. NFSC 430 3hrs

G. NFSC 475 3hrs

H. NFSC 481 1hr

I. Nutrition Elective 6hrsSelect from NFSC 211, 300, 320, 410, 412, 420, 422, 469, 485, 489,491; SOCI 330.

J. Food Bacteriology 4hrsSelect from BIOL 351; DASC 326; NFSC 326.

Only one of the following will satisfy the requirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151, and MATH 171.

Only one of the following will satisfy the requirements for a degree: MATH 140, MATH 141, and MATH 166.


Only one of the following will satisfy the requirements for a degree: STAT 301, STAT 302, and STAT 303.


Program Evaluation












Program : BS NUTR-General Nutrition





Majors : Nutrition






Spring 2023


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No

No AND

No AND

No AND

No AND

No AND

No AND

No AND

No AND

No AND

A. NFSC 203 3hrs

B. NFSC 204 1hr

C. NFSC 210 2hrs

D. NFSC 301 3hrs

E. NFSC 365 3hrs

F. NFSC 430 3hrs

G. NFSC 475 3hrs

H. NFSC 481 1hr

I. Nutrition Elective 6hrsSelect from NFSC 211, 300, 320, 410, 412, 420, 422, 469, 485, 489,491; SOCI 330.

J. Food Bacteriology 4hrsSelect from BIOL 351; DASC 326; NFSC 326.





Total Credits and GPA 0.000 .00

unofficial evaluation

Area:

Supporting Coursework ( 9.000 credits ) - Not Met


RequiredCourses


No A. Technical Electives 9hrs

Select from ACCT 209; BICH 431; BIOL 352, 413 or 414; CHEM 238,315 and 318; COMM 203, 315 or 325; FINC 409; HLTH 236, 334,354; ISTM 209; MGMT 209, 309; MKTG 409; SOCI 205; PHYS 201-202; PSYC 300-499; VTPP 425.



Area:

Communication ( 6.000 credits ) - Not Met


RequiredCourses


No A. ENGL 103 or 104 3hrs

No AND B. ENGL 210 3hrs



Area:

Mathematics ( 9.000 credits ) - Not Met


RequiredCourses


No A. Mathematics Rqmt I 3hrs

Select from any MATH course with the Mathematics attribute [KMTH].

No AND B. Mathematics Rqmt II 3hrs


No AND C. STAT Elective 3hrs

Select from STAT 301, 302, 303.



Area:

Life and Physical Sciences ( 41.000 credits ) - Not Met


RequiredCourses


No A. BICH 410 3hrs

No AND B. BICH 411 3hrs

No AND C. BIOL 111 4hrs

No AND D. BIOL 112 4hrs

No AND E. BIOL 319 or VIBS 305 4hrs

No AND F. BIOL 320 or VTPP 423 4hrs

No AND G. CHEM 119 4hrs

No AND H. CHEM 120 4hrs

No AND I. CHEM 227 3hrs

No AND J. CHEM 237 1hr

No AND K. CHEM 228 3hrs

No AND L. GENE 301 3hrs

No AND M. GENE 312 1hr



Area:



RequiredCourses


No A. Technical Electives 9hrs

Select from ACCT 209; BICH 431; BIOL 352, 413 or 414; CHEM 238,315 and 318; COMM 203, 315 or 325; FINC 409; HLTH 236, 334,354; ISTM 209; MGMT 209, 309; MKTG 409; SOCI 205; PHYS 201-202; PSYC 300-499; VTPP 425.



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses


No A. BICH 410 3hrs















Area:

Language, Philosophy & Culture ( 3.000 credits ) - Not Met


RequiredCourses


No A. Lang, Phil, Culture Rqmt 3hrs

Select any course with the Language, Philosophy and Cultureattribute [KLPC].



Area:

Creative Arts ( 3.000 credits ) - Not Met


RequiredCourses


No A. Creative Arts Requirement 3hrs

Select three hours from any course with the Creative Arts attribute[KCRA].



Area:

Social and Behavioral Sciences ( 3.000 credits ) - Not Met


RequiredCourses


No A. Social Science Rqmt 3hrs

Select from courses with the Social and Behavioral Science attribute[KSOC].



Area : Citizenship ( 12.000 credits ) - Not Met

Description:

Completion of 4 semesters of Upper-Level ROTC may be substituted for 3 hours of American History and 3 hours of Political Science.


RequiredCourses


No A. American History Rqmt 6hrs

Select from any course with the [KHIS] attribute.

No AND B. Political Science Rqmt 6hrs

Take POLS 206 and POLS 207.



Area:

General Electives ( 5.000 credits ) - Not Met


RequiredCourses


No A. General Electives 5hrs

Select from any course 100-499





Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses







Description:



RequiredCourses








Area:



RequiredCourses



Select from any course 100-499



Area : Work Not Applied - Met

Description:

See advisor for acceptable substitutions.


RequiredCourses


No A. Courses not applied



Area:

University Writing Requirement - Not Met


RequiredCourses


No A. Writing Requirement

Two courses required. Only sections of NFSC 204, 481 with the Oral Communication

attribute [UCRT], or 491 with the Writing attribute [UWRT] may beused to satisfy this requirement.



Area:

Int'l&Cult Div/Cult Discourse - Not Met


RequiredCourses


No A. Int & Cultural Diversity 3hrs

3 hours required. Select from courses with the International and Cultural Diversity

attribute [KICD].

No AND B. Cultural Discourse 3hrs

3 hours required. Select from courses with the Cultural Discourse attribute [KUCD].



Area:

Foreign Language - Not Met


RequiredCourses


No A. Foreign Language Rqmt

Complete one of the following: 1. Two years of the same foreign language in High School.

2. A two semester sequence of the same foreign language forUniversity credit.



Area : Residence Requirement - Not Met

Description:

A minimum of 36 hours of 300-400 level coursework must be completed at Texas A&M University. 12 hours must be in the major field.


RequiredCourses


No A. Residence - Major 12hrs

Select from NFSC 300-499.

No AND B. Residence 300-499 24hrs

Select from any 300-400 level course at Texas A&M.




Description:



RequiredCourses





Area:



RequiredCourses



Two courses required.Only sections of NFSC 204, 481 with the Oral Communicationattribute [UCRT], or 491 with the Writing attribute [UWRT] may beused to satisfy this requirement.



Area:



RequiredCourses



3 hours required.Select from courses with the International and Cultural Diversityattribute [KICD].


3 hours required.Select from courses with the Cultural Discourse attribute [KUCD].



Area:



RequiredCourses



Complete one of the following:1. Two years of the same foreign language in High School.2. A two semester sequence of the same foreign language forUniversity credit.




Description:



RequiredCourses









Area : GPR-Major - Not Met

Description:

A minimum GPR of 2.000 is required in all major field of studies courses.


RequiredCourses


No A. Major GPR 19+hrs

Includes NUTR 100-499.





Description:



RequiredCourses



Includes NUTR 100-499.



CURRICULUM IN NUTRITION SCIENCE MOLECULAR and EXPERIMENTAL OPTION (NSO)

Catalog No. 143 (2020-2021)

FRESHMAN YEAR

3 3 4 4 1 2 17

Second Semester 2

Core Math CHEM 120 BIOL 112

3 3 4 4 14

SOPHOMORE YEAR

3 4 3 4 3 17

Second Semester CHEM 228/238 SPOLS 206 Creative Arts Elective2 Supporting Coursework4

4 3 3 3 3 16

JUNIOR YEAR

4 3 3 3 13

Second Semester BIOL 3203 GENE 301/312 STAT 301 or 302 or 303 NFSC 365

4 4 3 3 14

SENIOR YEAR

First Semester ENGL 104Core Math1

CHEM 119 BIOL 111 NFSC 204 (W) NFSC 210

First Semester NFSC 203 CHEM 227/237 ENGL 210 PHYS 201

2

First Semester BIOL 3193 NFSC 301 POLS 207 Lang., Phil. & Culture Elective2

First Semester BIOL 351 BICH 410 NFSC 469 NFSC 4915 (1 hr will be 491 C)

4 3 3 4 14

Second Semester BICH 411 NFSC 475 Social and Behavioral Science BICH 431 CHEM 316 CHEM 318

3 3 3 3 2 1 15

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are required forGraduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language,Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu.Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.Approved Electives – BIOL 413, 414; COMM 203, 315, 325; HLTH 334, 354; NFSC 485; NFSC 491; PHYS 202; PSYC 300-499(http://catalog.tamu.edu/undergraduate/course-description/psyc); VTPP 425Students will work with NUTRITION research faculty to develop NFSC 491; 1 hr of 491 must be UCRT.

28

CURRICULUM IN NUTRITIONAL SCIENCES MOLECULAR and EXPERIMENTAL OPTION (NSO)

CATALOG NO. 143 (2020-2021)

University Core Curriculum2 Citizenship (12) _______ Am History (TCCN: HIST 1301)_______ Am History (TCCN: HIST 1302)_______ POLS 206 (TCCN: GOVT 2305/2302) _______ POLS 207 (TCCN: GOVT 2306/2301)



Language, Philosophy, and Culture2 (3) _______ Language, Philosophy, and Culture Elective

Mathematics and Statistics1 (9)______ Core Math (3) (may take TCCN: 1324)______ Core Math (3) (may take TCCN: 1325)______ STAT 301, 302, or 303 (must be taken at TAMU orhave AP Credit for one of these STAT courses)

Social and Behavioral Sciences (3) _______ Social and Behavioral Science Elective


International & Cultural Diversity/Cultural Discourse2 _______ 3 hours (can be used to satisfy other requirements) _______ 3 hours

Writing Intensive Credits (must be NFSC/must complete 2)

(1) NFSC 204(2) NFSC 491

Science Courses (Credit hours)Anatomy/Physiology _______ BIOL 319 (4)3 (Cannot substitute BIOL 2401)_______ BIOL 320 (4)3 (Cannot substitute BIOL 2402)

Biochemistry _______ BICH 410 (3) _______ BICH 411 (3) _______ BICH 431 (3)


Chemistry _______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423) _______ CHEM 228 (3) (TCCN: 2425) _______ CHEM 238 (1) (TCCN: 2425) _______ CHEM 316 (2) _______ CHEM 318 (1)

Required Nutrition/Food Science Courses _______ BIOL 351 (4) _______ NFSC 203 (3) _______ NFSC 204 (W) (1) _______ NFSC 210 (2) _______ NFSC 301 (3) _______ NFSC 365 (3) _______ NFSC 469 (3) _______ NFSC 475 (3) _______ NFSC 491 Research5 (4) (1 hr – must be C)

Supporting Coursework (3)

_______ Approved Electives4

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are required forGraduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language,Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu. Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.Approved Electives – BIOL 413, 414; COMM 203, 315, 325; HLTH 334, 354; NFSC 485; NFSC 491; PHYS 202; PSYC 300-499(http://catalog.tamu.edu/undergraduate/course-description/psyc); VTPP 425Students will work with NUTRITION research faculty to develop NFSC 491; 1 hr of 491 must be UCRT.

29


Program Evaluation












Program : BS NUTR-Molec & Exper Nutr





Majors : Nutrition






Spring 2024


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 203 3hrs

No AND B. NFSC 204 1hr

No AND C. NFSC 210 2hrs

No AND D. NFSC 301 3hrs

No AND E. NFSC 365 3hrs

No AND F. NFSC 469 3hrs

No AND G. NFSC 475 3hrs

No AND H. NFSC 481 1hr

No AND I. NFSC 491 4hrs

No AND J. BIOL 351 4hrs







Program Evaluation












Program : BS NUTR-Molec & Exper Nutr





Majors : Nutrition






Spring 2023


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 203 3hrs







No AND H. NFSC 481 1hr

No AND I. NFSC 491 4hrs

No AND J. BIOL 351 4hrs







Area:



RequiredCourses


No A. BICH 431 3hrs

No AND B. PHYS 201 4hrs

No AND C. Technical Electives 6hrs

Select from BIOL 413, 414; COMM 203, 315, 325; HLTH 334; NFSC485, 491; PHYS 202; PSYC 300-499; VTPP 425.



Area:



RequiredCourses






Area:



RequiredCourses



Select from MATH course with the Mathematics attribute [KMTH].







Area:



RequiredCourses


No A. BICH 410 3hrs











No AND L. CHEM 238 1hr

No AND M. CHEM 316 2hrs

No AND N. CHEM 318 1hr


Area:



RequiredCourses


No A. BICH 431 3hrs


No AND C. Technical Electives 6hrs

Select from BIOL 413, 414; COMM 203, 315, 325; HLTH 334; NFSC485, 491; PHYS 202; PSYC 300-499; VTPP 425.



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses


No A. BICH 410 3hrs











No AND L. CHEM 238 1hr

No AND M. CHEM 316 2hrs

No AND N. CHEM 318 1hr

No AND O. GENE 301 3hrs

No AND P. GENE 312 1hr



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses







Description:



RequiredCourses









Description:



RequiredCourses




No AND O. GENE 301 3hrs

No AND P. GENE 312 1hr



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses







Description:



RequiredCourses









Description:



RequiredCourses





Area:



RequiredCourses







Area:



RequiredCourses




attribute [KICD].





Area:



RequiredCourses








Description:



RequiredCourses










Area:



RequiredCourses






Area:



RequiredCourses








Area:



RequiredCourses







Description:



RequiredCourses










Includes NFSC 100-499.



Area :

Description:

GPR-Major - Not Met



RequiredCourses






Area :

Description:

GPR-Major - Not Met



RequiredCourses


CURRICULUM IN NUTRITION SCIENCE DIDACTIC PROGRAM IN DIETETICS TRACK (DPD)

CATALOG NO. 143 (2020-2021) FRESHMAN YEAR

3 3 4 4 1 2 17

Second Semester 2

Core Math1 CHEM 120 BIOL 112

3 3 4 4 14

SOPHOMORE YEAR

3 4 3 3 3 16

Second Semester CHEM 228 NFSC 211 Free Elective POLS 206 Creative Arts Elective2

3 4 3 3 3 16

JUNIOR YEAR

4 3 3 3 13

Second Semester BIOL 3203 GENE 301/312 NFSC 304 NFSC 365

4 4 4 3 15

SENIOR YEAR

First Semester ENGL 104Core Math1 CHEM 119 BIOL 111 NFSC 204 NFSC 210

First Semester NFSC 203 CHEM 227/237 ENGL 210 PSYC 107

2

First Semester BIOL 3193 MGMT 309 POLS 207 NFSC 301

First Semester NFSC 326/ 326BICH 410 NFSC 404 NFSC 430 STAT 301 or 302 or 303

3 3 3 3 3 15

Second Semester BICH 411 NFSC 475 NFSC 481 NFSC 407 ANTH 205 or ANTH 2102, 4

3 3 1 4 3 14

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. 1 MATH PREFIX required; visit core.tamu.edu.2 University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are required for

Graduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu.

3 Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.4 Take either ANTH 205 or 210; Either satisfy Language, Philosophy, & Culture requirements as well as International and Cultural Diversity

requirements

CURRICULUM IN NUTRITION SCIENCE DIDACTIC PROGRAM IN DIETETICS TRACK (DPD)

CATALOG NO. 142 (2019-2020) FRESHMAN YEAR

3 3 4 4 1 2 17

Second Semester 2

Core Math1

CHEM 120 BIOL 112

3 3 4 4 14

SOPHOMORE YEAR

3 4 3 3 3 16

Second SemesterCHEM 228 NFSC 211 Free Elective POLS 206 Creative Arts Elective2

3 4 3 3 3 16

JUNIOR YEAR

4 3 3 3 13

Second SemesterBIOL 3203

GENE 301/312 NFSC 304 NFSC 365

4 4 4 3 15

SENIOR YEAR

First Semester ENGL 104Core Math1


First Semester NFSC 203 CHEM 227/237 ENGL 210 PSYC 107

2

First Semester BIOL 3193

MGMT 309 POLS 207 NFSC 301

First Semester NFSC 326/ 326BICH 410 NFSC 404 NFSC 430 STAT 301 or 302 or 303

3 3 3 3 3 15

Second Semester BICH 411 NFSC 475 NFSC 481 NFSC 407 ANTH 205 or ANTH 2102, 4

3 3 1 4 3 14

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. 1 MATH PREFIX required; visit core.tamu.edu.2 University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are required for

Graduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu.

3 Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.4 Take either ANTH 205 or 210; Either satisfy Language, Philosophy, & Culture requirements as well as International and Cultural Diversity

requirements

CURRICULUM IN NUTRITIONAL SCIENCES DIDACTIC PROGRAM IN DIETETICS TRACK (DPD)

CATALOG NO. 143 (2020-2021)

University Core Curriculum2 Citizenship

_______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication _______ ENGL 104 (3) (TCCN: 1301)_______ ENGL 210 (3) (TCCN: 2311)

Natural Sciences _______ CHEM 119 (4) (TCCN: 1411) _______ CHEM 120 (4) (TCCN: 1412)

Language, Philosophy, and Culture2, 4

_______ ANTH 205 or ANTH 210 (3)

Mathematics and Statistics (9)______ Core Math1 (3) (may take TCCN: 1324) ______ Core Math1 (3) (may take TCCN: 1325) ______ STAT 301, 302, or 303 (3) (must be taken at TAMU or have AP Credit for one of these STAT courses)

Behavioral and Social Sciences _______ PSYC 107 (3) (TCCN: 2301)

Creative Arts2

_______ Creative Arts Elective (3)

International & Cultural Diversity/Cultural Discourse2 _______ 3 hours _______ 3 hours


(1) NFSC 430(2) NFSC 481

Science Courses (Credit hours) Anatomy/Physiology _______ BIOL 319 (4)3 (Cannot substitute BIOL 2401) _______ BIOL 320 (4)3 (Cannot substitute BIOL 2402)




Required Nutrition/Food Science Courses _______ 326 (3)_______ NFSC 203 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 301 (3) _______ NFSC 365 (3)

Technical Electives (ADA Approved)_______ MGMT 309 (3) _______ NFSC 211 (4) _______ NFSC 304 (4) _______ NFSC 404 (3) _______ NFSC 407 (4) _______ NFSC 430 (3)

Free Electives _______ Free Electives (3)

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. 1 MATH PREFIX required; visit core.tamu.edu.2 University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are

required for Graduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu.

3 Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.4 Take either ANTH 205 or 210; Either satisfy Language, Philosophy, & Culture requirements as well as International and Cultural

Diversity requirements

CURRICULUM IN NUTRITIONAL SCIENCES DIDACTIC PROGRAM IN DIETETICS TRACK (DPD)

CATALOG NO. 142 (2019-2020)


Citizenship

_______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication _______ ENGL 104 (3) (TCCN: 1301)_______ ENGL 210 (3) (TCCN: 2311)


Language, Philosophy, and Culture2, 4

_______ ANTH 205 or ANTH 210 (3)

Mathematics and Statistics (9)______ Core Math1 (3) (may take TCCN: 1324)______ Core Math1 (3) (may take TCCN: 1325)______ STAT 301, 302, or 303 (3) (must be taken at TAMU or have AP Credit for one of these STAT courses)

Behavioral and Social Sciences _______ PSYC 107 (3) (TCCN: 2301)

Creative Arts2


International & Cultural Diversity/Cultural Discourse2

_______ 3 hours _______ 3 hours


(1) NFSC 430(2) NFSC 481

Science Courses (Credit hours) Anatomy/Physiology _______ BIOL 319 (4)3 (Cannot substitute BIOL 2401) _______ BIOL 320 (4)3 (Cannot substitute BIOL 2402)


Biology and Genetics _______ BIOL 111 (4) (TCCN: 1406) _______ BIOL 112 (4) (TCCN: 1407)_______ GENE 301/312 (4)


Required Nutrition/Food Science Courses _______ 326 (3)_______ NFSC 203 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 301 (3) _______ NFSC 365 (3)

Technical Electives (ADA Approved)_______ MGMT 309 (3) _______ NFSC 211 (4) _______ NFSC 304 (4) _______ NFSC 404 (3) _______ NFSC 407 (4) _______ NFSC 430 (3)

Free Electives _______ Free Electives (3)

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. 1 MATH PREFIX required; visit core.tamu.edu.2 University Core Curriculum. 3 hours of International and Cultural Diversity are required, and 3 hours of Cultural Discourse are

required for Graduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; or electives. For more information on core requirements, visit core.tamu.edu.

3 Students may choose BIOL 319 and BIOL 320 or VTPP 423 and VIBS 305.4 Take either ANTH 205 or 210; Either satisfy Language, Philosophy, & Culture requirements as well as International and Cultural

Diversity requirements


Program Evaluation












Program : BS NUTR-Didactic Program





Majors : Nutrition






Spring 2024


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 203 3hrs






No AND G. NFSC 481 1hr

No AND H. Food Bacteriology 3hrs

Select from NFSC 326; DASC 326.







Program Evaluation












Program : BS NUTR-Didactic Program





Majors : Nutrition






Spring 2023


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 203 3hrs






No AND G. NFSC 481 1hr

No AND H. Food Bacteriology 3hrs

Select from NFSC 326; DASC 326.







Area:



RequiredCourses


No A. NFSC 211 4hrs

No AND B. NFSC 304 4hrs




No AND F. MGMT 309 3hrs



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses


No A. BICH 410 3hrs















Area:



RequiredCourses


No A. NFSC 211 4hrs





No AND F. MGMT 309 3hrs



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses


No A. BICH 410 3hrs















Area:

Language, Philosphy & Culture ( 3.000 credits ) - Not Met


RequiredCourses


No A. ANTH 205 or ANTH 210 3hrs



Area:



RequiredCourses






Area:

Social and Behavioral Science ( 3.000 credits ) - Not Met


RequiredCourses


No A. PSYC 107




Description:



RequiredCourses








Area:



RequiredCourses



Select from any course 100-499 not used elsewhere.




Description See advisor for acceptable substitutions.


Area:

Language, Philosphy & Culture ( 3.000 credits ) - Not Met


RequiredCourses


No A. ANTH 205 or ANTH 210 3hrs



Area:



RequiredCourses






Area:



RequiredCourses


No A. PSYC 107




Description:



RequiredCourses








Area:



RequiredCourses



Select from any course 100-499 not used elsewhere.





:


RequiredCourses





Area:



RequiredCourses







Area:



RequiredCourses




attribute [KICD].





Area:



RequiredCourses








Description:



RequiredCourses









:


RequiredCourses





Area:



RequiredCourses






Area:



RequiredCourses








Area:



RequiredCourses







Description:



RequiredCourses










Description:



RequiredCourses







Description:



RequiredCourses






REQUIREMENTS FOR B DEGREE INFOOD SCIENCE & TECHNOLOGY

A minimum of 120 semester hours must be completed. All courses on your individual degree plan must be completed. A minimum of 36 semester hours of 300 and/or 400 level coursework must be successfully completed in residence at Texas A&M University to obtain a baccalaureate degree. A minimum of 12 of those 36 hours must be in the major. See the current Undergraduate Catalog for more information.

Food Science and Technology is an exciting multidisciplinary field that prepares majors with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.

The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/ process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation, and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree. The major also provides an excellent background for those interested in professional schools, graduate studies, medicine, veterinary medicine, dentistry, pharmacy, physical therapy, nursing, occupational therapy and public health.

Food Science Option

The Food Science option provides a strong knowledge base and fundamental understanding of chemistry, biology, engineering, physics, statistics, genetics, biochemistry, microbiology, and nutrition that is applied toward the preservation, processing, packaging and distribution on foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Scientists for career opportunities in the food and allied industries or for further studies in graduate or professional schools. See an academic advisor for specific course listings.

Food Industry Option

The Food Industry option integrates knowledge from the basic disciplines of chemistry, microbiology, physics and biology and applies scientific principles from food engineering, food processing operations, sensory evaluation, food safety, HACCP, quality assurance and management to produce foods that are wholesome, affordable and safe. The goal of the curriculum is the prepare Food Technologists for careers in the food and related industries. These careers may involve food processing, manufacturing, technical service, food product development, operations management, regulatory oversight and other technology based opportunities.

REQUIREMENTS FOR B DEGREE INFOOD SCIENCE & TECHNOLOGY

A minimum of 120 semester hours must be completed. All courses on your individual degree plan must be completed. A minimum of 36 semester hours of 300 and/or 400 level coursework must be successfully completed in residence at Texas A&M University to obtain a baccalaureate degree. A minimum of 12 of those 36 hours must be in the major. See the current Undergraduate Catalog for more information.

Food Science and Technology is an exciting multidisciplinary field that prepares majors with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.

The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/ process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation, and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree. The major also provides an excellent background for those interested in professional schools, graduate studies, medicine, veterinary medicine, dentistry, pharmacy, physical therapy, nursing, occupational therapy and public health.

Food Science Option

The Food Science option provides a strong knowledge base and fundamental understanding of chemistry, biology, engineering, physics, statistics, genetics, biochemistry, microbiology, and nutrition that is applied toward the preservation, processing, packaging and distribution on foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Scientists for career opportunities in the food and allied industries or for further studies in graduate or professional schools. See an academic advisor for specific course listings.

Food Industry Option

The Food Industry option integrates knowledge from the basic disciplines of chemistry, microbiology, physics and biology and applies scientific principles from food engineering, food processing operations, sensory evaluation, food safety, HACCP, quality assurance and management to produce foods that are wholesome, affordable and safe. The goal of the curriculum is the prepare Food Technologists for careers in the food and related industries. These careers may involve food processing, manufacturing, technical service, food product development, operations management, regulatory oversight and other technology based opportunities.

C FOOD SCIENCE OPTION

Catalog No. 143 (2020-2021)

FRESHMAN YEAR

3 3 4 3 1 2 16

Second Semester American History2 Core Math1 CHEM 120 BIOL 111 Free Elective6

3 3 4 4 1 15

SOPHOMORE YEAR

3 4 3 3 3 16

Second Semester CHEM 228/238 American History2 ACCT 2093 Creative Arts Elective2 PHYS 201

4 3 3 3 4 17

JUNIOR YEAR

3 3 3 3 3 15

Second Semester NFSC 312/313 NFSC Elective4 STAT 301 or 302 or 303 MGMT 309

4 3 3 3 13

SENIOR YEAR

First Semester ENGL 103 or 104 Core Math1 CHEM 119 NFSC 201 NFSC 204 NFSC 210

First Semester NFSC 202 or NFSC 203 CHEM 227/237 Economics Elective5 POLS 206 Lang., Phil. & Culture Elective2

First Semester NFSC 311 ENGL 210 POLS 207 CHEM 316/318 Free Elective6

First Semester NFSC 326/327 or DASC 326/327 NFSC 314 NFSC Elective4 Free Elective6

4 3 3 3 13

Second Semester NFSC 315 or AGSM 315 NFSC 401 BICH 303 or 410 NFSC 444 NFSC 481 Free Elective6

3 3 3 3 1 2 15

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required and 3 hours of Cultural Discourse are required forGraduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophyand Culture; or electives. For more information on core requirements, visit core.tamu.edu.Students may take ACCT 229 Principles of Accounting.Students may choose from ANSC 307, ANSC 457, HORT 419, HORT 420, HORT 421, NFSC 211, NFSC 300, NFSC 305, NFSC 307, NFSC320, NFSC 324, NFSC 406, NFSC 410, NFSC 420, NFSC 422, NFSC 457, NFSC 485, NFSC 489, NFSC 491, POSC 406.Students may choose from AGEC 105, ECON 202 or ECON 203.Students may earn a chemistry minor by taking 6 hours of additional chemistry courses from an approved list as free electives. See the Depart-ment of Chemistry for more details. Students seeking a minor in chemistry must complete the Declaration of Minor in Chemistry form and haveit approved by the undergraduate advisor in Chemistry (Room 104 Chemistry) and their NFSC advisor.

CFOOD SCIENCE OPTION

Catalog No. 142 (2019-2020)

FRESHMAN YEAR

3 3 4 3 1 2 16

Second Semester American History2

Core Math1

CHEM 120 BIOL 111 Free Elective6

3 3 4 4 1 15

SOPHOMORE YEAR

3 4 3 3 3 16

Second Semester CHEM 228/238 American History2

ACCT 2093

Creative Arts Elective2

PHYS 201

4 3 3 3 4 17

JUNIOR YEAR

3 3 3 3 3 15

Second Semester NFSC 312/313 NFSC Elective4

STAT 301 or 302 or 303MGMT 309

4 3 3 3 13

SENIOR YEAR

First Semester ENGL 103 or 104 Core Math1

CHEM 119 NFSC 201 NFSC 204 NFSC 210

First Semester NFSC 202 or NFSC 203 CHEM 227/237 Economics Elective5

POLS 206 Lang., Phil. & Culture Elective2

First Semester NFSC 311 ENGL 210 POLS 207 CHEM 316/318 Free Elective6

First Semester NFSC 326/327 or DASC 326/327 NFSC 314 NFSC Elective4

Free Elective6

4 3 3 3 13

Second Semester NFSC 315 or AGSM 315 NFSC 401 BICH 303 or 410 NFSC 444 NFSC 481 Free Elective6

3 3 3 3 1 2 15


CURRICULUM IN FOOD SCIENCE FOOD SCIENCE OPTION

CATALOG NO. 143 (2020-2021)

University Core Curriculum2 Citizenship _______ American History (3) (TCCN: HIST 1301)_______ American History (3) (TCCN: HIST 1302)_______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication _______ ENGL 103 or 104 (3) (TCCN: 1301) _______ ENGL 210 (3) (TCCN: 2311)


Language, Philosophy and Culture2 _______ Language, Philosophy, and Culture Elective (3)

Mathematics and Statistics_______ Core Math (3) (may take TCCN: 1324) _______ Core Math (3) (may take TCCN: 1325) _______ STAT 301, 302, or 303 (3) (must be taken at TAMU/or AP Credit)

Social and Behavioral Sciences _______ AGEC 105 or ECON 202 or 203 (3)


International & Cultural Diversity _______ 3 hours (can be used to satisfy other requirements) _______ 3 hours


(1) NFSC 313(2) NFSC 481

Science Courses (20) Physics _______ PHYS 201 (4) (TCCN: PHYS 1401)

Biochemistry _______ BICH 303 or 410 (3)

Biology _______ BIOL 111 (4) (TCCN: 1406)

Nutrition _______ NFSC 202 (3) (TCCN: BIOL 1322)

Chemistry _______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423) _______ CHEM 228 (3) (TCCN: 2425) _______ CHEM 238 ( ) (TCCN: 2425)_______ CHEM 316 (2) _______ CHEM 318 (1)

Required Food Science Courses (3 )_______ NFSC 201 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 311 (3) _______ NFSC 312/313 (4)_______ NFSC 314 (3) _______ NFSC 315 or AGSM 315 (3) _______ NFSC 326/327 or DASC 326/327 (4) _______ NFSC 401 (3) _______ NFSC 444 (3) _______ NFSC 481 (1)_______ NFSC Electives (3)4 _______ NFSC Electives (3)4

Business Requirement _______ ACCT 209 or 2293 (3) _______ MGMT 309 (3)

Free Electives6 _______ Free Electives (3) _______ Free Electives (3) _______ Free Electives (3)


45


Program Evaluation












Program : BS FSTC-Food Science





Majors : Food Science & Technology






Spring 2024


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs



No AND D. NFSC/HORT 311 3hrs


No AND F. NFSC 313 1hr


No AND H. NFSC/AGSM 315 3hrs

No AND I. NFSC/DASC 326 3hrs

No AND J. NFSC/DASC 327 1hr

No AND K. NFSC 401 3hrs






Program Evaluation












Program : BS FSTC-Food Science










Expected Graduation Date : Spring 2023


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs















No AND L. NFSC 444 3hrs

No AND M. NFSC 481 1hr

No AND N. Food Science Elect 6hrs

Select from ANSC 307, 457; NFSC 211, 300, 305, 307, 320, 324,406, 410, 420, 422, 457, 485, 489, 491; HORT 419-421; POSC 406.



Area:



RequiredCourses


No A. ACCT 209 3hrs

No AND B. MGMT 309 3hrs



Area:



RequiredCourses


No A. ENGL 103 or ENGL 104 3hrs




Area:



RequiredCourses


No A. Math Rqmt I 3hrs


No AND B. Math Rqmt II 3hrs






Area:



RequiredCourses


No A. BICH 303 or BICH 410 3hrs

No AND B. BIOL 111 4hrs

No AND C. CHEM 119 4hrs

No AND D. CHEM 120 4hrs

No AND E. CHEM 227 3hrs

No AND F. CHEM 237 1hr


No AND H. CHEM 238 1hr



No AND K. NUTR 202 or NUTR 203 3hrs







Area:



RequiredCourses


No A. ACCT 209 3hrs

No AND B. MGMT 309 3hrs



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses









No AND H. CHEM 238 1hr



No AND K. NUTR 202 or NUTR 203 3hrs

No AND L. PHYS 201 4hrs



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. Economics Rqmt 3hrs

Select 3 hours from AGEC 105, ECON 202, 203.




Description:



RequiredCourses








Area:



RequiredCourses



Select from any 100-499 course not used elsewhere.


No AND L. PHYS 201 4hrs



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. Economics Rqmt 3hrs

Select 3 hours from AGEC 105, ECON 202, 203.




Description:



RequiredCourses








Area:



RequiredCourses



Select from any 100-499 course not used elsewhere.




Description:



RequiredCourses





Area:



RequiredCourses



Two courses required. Only sections of NFSC 204, 313, 406, 481 with the Oral

Communication attribute [UCRT], or 491 with the Writing attribute[UWRT]may be used to satisfy this requirement.



Area:



RequiredCourses




attribute [KICD].





Area:



RequiredCourses








Description:



RequiredCourses









Description:



RequiredCourses





Area:



RequiredCourses



Two courses required.Only sections of NFSC 204, 313, 406, 481 with the OralCommunication attribute [UCRT], or 491 with the Writing attribute[UWRT]may be used to satisfy this requirement.



Area:



RequiredCourses








Area:



RequiredCourses







Description:



RequiredCourses









Area:

GPR-Major - Not Met


RequiredCourses



Includes NFSC 100-499; AGSM 315; ANSC 307; DASC 312, 313, 314,326, 327; NFSC 315, 330, 331; HORT 311, 446; POSC 406.





Area:

GPR-Major - Not Met


RequiredCourses






CURRICULUM IN FOOD SCIENCE INDUSTRY OPTION

Catalog No. 143 (2020-2021)

FRESHMAN YEAR

3 3 4 3 1 2 16

Second Semester American History2 Core Math1 CHEM 120 Economics Elective5 Lang., Phil. & Culture Elective2

3 3 4 3 3 16

SOPHOMORE YEAR

4 4 3 3 14

Second Semester ACCT 209 or 2293 American History2 Creative Arts Elective2 PHYS 201 Free Elective6

3 3 3 4 3 16

JUNIOR YEAR

3 3 3 3 3 15

Second Semester AGEC 314 NFSC 312/313 STAT 301 or 302 or 303 MGMT 309 Free Elective6

3 4 3 3 1 14

SENIOR YEAR

First Semester ENGL 103 or 104 Core Math1 CHEM 119 NFSC 201 NFSC 204 NFSC 210

First Semester BIOL 111 CHEM 227/237 POLS 206 NFSC 202 or 203

First Semester NFSC 311 ENGL 210 POLS 207 Free Elective6 NFSC Elective4

First Semester NFSC 326/327 or C 326/327NFSC 314 NFSC 315 or AGSM 315 NFSC Elective4

4 3 3 3 1

Second Semester NFSC 481 NFSC 401 BICH 303 or 410 NFSC 444 Free Elective6

1 3 3 3 6 16

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required and 3 hours of Cultural Discourse are required for Graduation.Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophy and Culture; orelectives. For more information on core requirements, visit core.tamu.edu.Students may take ACCT 229 Principles of Accounting.Students may choose from ANSC 307, ANSC 457, HORT 419, HORT 420, HORT 421, NFSC 211, NFSC 300, NFSC 305, NFSC 307, NFSC 320, NFSC324, NFSC 406, NFSC 410, NFSC 420, NFSC 422, NFSC 457, NFSC 485, NFSC 489, NFSC 491, POSC 406.Students may choose from AGEC 105, ECON 202 or ECON 203.Students may achieve a business minor by taking the following courses as free electives: ISTM 209, MGMT 209, FINC 409, MKTG 409.

52


Catalog No. 143 (2020-2021)

University Core Curriculum2 Citizenship (12) _______ American History2 (3) (TCCN: HIST 1301) _______ American History2 (3) (TCCN: HIST 1302) _______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication (6) _______ ENGL 103 or 104 (3) (TCCN: 1301) _______ ENGL 210 (3) (TCCN: 2311)


Languages, Philosophy, and Culture2 _______ Languages, Philosophy, and Culture Elective (3)

Mathematics and Statistics1 (9) _______ Any Core Math1 (3) (may take TCCN: 1324) _______ Any Core Math1 (3) (may take TCCN: 1325) _______ STAT 301, 302, or 303 (3) (must be taken at TAMU/or AP Credit)

Social and Behavioral Sciences5 _______ AGEC 105 or ECON 202 or 203 (3)

Creative Arts2 _______ Creative Arts Elective (3)

International & Cultural Diversity/Cultural Discourse2 _______ 3 hours (ICD) (can be used to satisfy other requirements) _______ 3 hours (CD)


NFSC 313NFSC 481



Biology _______ BIOL 111 (4) (TCCN:1406)


Chemistry _______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423)

Required Food Science Courses (35) _______ NFSC 201 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 311 (3) _______ NFSC 312/313 (4)_______ NFSC 314 (3) _______ NFSC 315 (3) _______ NFSC 326/327 (4) _______ NFSC 401 (3) _______ NFSC 481 (1)_______ NFSC 444 (3) _______ NFSC Electives (3)4 _______ NFSC Electives (3)4

Business Requirement (9) _______ ACCT 2093 (3) _______ MGMT 309 (3) _______ AGEC 314 (3)

Free Electives (14) _______ Free Electives _______ Free Electives _______ Free Electives _______ Free Electives

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required and 3 hours of Cultural Discourse are required forGraduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophyand Culture; or electives. For more information on core requirements, visit core.tamu.edu.Students may take ACCT 229 Principles of Accounting.Students may choose from ANSC 307, ANSC 457, HORT 419, HORT 420, HORT 421, NFSC 211, NFSC 300, NFSC 305, NFSC 307, NFSC320, NFSC 324, NFSC 406, NFSC 410, NFSC 420, NFSC 422, NFSC 457, NFSC 485, NFSC 489, NFSC 491, POSC 406.Students may choose from AGEC 105, ECON 202 or ECON 203.Students may achieve a business minor by taking the following courses as free electives: ISTM 209, MGMT 209, FINC 409, MKTG 409.


Catalog No. 142 (2019-2020)


Citizenship (12) _______ American History2 (3) (TCCN: HIST 1301) _______ American History2 (3) (TCCN: HIST 1302) _______ POLS 206 (3) (TCCN: GOVT 2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301)

Communication (6) _______ ENGL 103 or 104 (3) (TCCN: 1301) _______ ENGL 210 (3) (TCCN: 2311)


Languages, Philosophy, and Culture2

_______ Languages, Philosophy, and Culture Elective (3)

Mathematics and Statistics1 (9) _______ Any Core Math1 (3) (may take TCCN: 1324)_______ Any Core Math1 (3) (may take TCCN: 1325) _______ STAT 301, 302, or 303 (3) (must be taken at TAMU/or APCredit)

Social and Behavioral Sciences5

_______ AGEC 105 or ECON 202 or 203 (3)

Creative Arts2


International & Cultural Diversity/Cultural Discourse2

_______ 3 hours (ICD) (can be used to satisfy other requirements)_______ 3 hours (CD)


NFSC 313NFSC 481



Biology _______ BIOL 111 (4) (TCCN:1406)


Chemistry _______ CHEM 227 (3) (TCCN: 2423) _______ CHEM 237 (1) (TCCN: 2423)

Required Food Science Courses (35) _______ NFSC 201 (3) _______ NFSC 204 (1)_______ NFSC 210 (2) _______ NFSC 311 (3) _______ NFSC 312/313 (4)_______ NFSC 314 (3) _______ NFSC 315 (3) _______ NFSC 326/327 (4) _______ NFSC 401 (3) _______ NFSC 481 (1)_______ NFSC 444 (3) _______ NFSC Electives (3)4

_______ NFSC Electives (3)4

Business Requirement (9) _______ ACCT 2093 (3) _______ MGMT 309 (3) _______ AGEC 314 (3)

Free Electives (14) _______ Free Electives _______ Free Electives _______ Free Electives _______ Free Electives

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement. MATH PREFIX required; visit core.tamu.edu.University Core Curriculum. 3 hours of International and Cultural Diversity are required and 3 hours of Cultural Discourse are required forGraduation. Selection can be courses that also satisfy the requirement for social and behavioral sciences, creative arts, Language, Philosophyand Culture; or electives. For more information on core requirements, visit core.tamu.edu.Students may take ACCT 229 Principles of Accounting.Students may choose from ANSC 307, ANSC 457, HORT 419, HORT 420, HORT 421, NFSC 211, NFSC 300, NFSC 305, NFSC 307, NFSC320, NFSC 324, NFSC 406, NFSC 410, NFSC 420, NFSC 422, NFSC 457, NFSC 485, NFSC 489, NFSC 491, POSC 406.Students may choose from AGEC 105, ECON 202 or ECON 203.Students may achieve a business minor by taking the following courses as free electives: ISTM 209, MGMT 209, FINC 409, MKTG 409.


Program Evaluation












Program : BS FSTC-Industry











Spring 2024


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs












Only one of the following will satisfy the requirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151, and MATH 17 .71.




Program Evaluation












Program : BS FSTC-Industry










Expected Graduation Date : Spring 2023


Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs












Only one of the following will satisfy the requirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151, and MATH 17 .71.









Area:



RequiredCourses


No A. AGEC 314 3hrs

No AND B. ACCT 209 3hrs

No AND C. MGMT 309 3hrs



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses








No AND G. NFSC 202 or NFSC 203 3hrs

No AND H. PHYS 201 4hrs








Area:



RequiredCourses


No A. AGEC 314 3hrs

No AND B. ACCT 209 3hrs

No AND C. MGMT 309 3hrs



Area:



RequiredCourses






Area:



RequiredCourses










Area:



RequiredCourses








No AND G. NFSC 202 or NFSC 203 3hrs

No AND H. PHYS 201 4hrs



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. Economics Elective 3hrs

Select 3 hours from AGEC 105; ECON 202, 203.




Description:



RequiredCourses








Area:



RequiredCourses








Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. Economics Elective 3hrs

Select 3 hours from AGEC 105; ECON 202, 203.




Description:



RequiredCourses








Area:



RequiredCourses







:


RequiredCourses





Area:



RequiredCourses



Two courses required. Only sections of NFSC 204, 313, 406, 481 with the Oral

Communication attribute [UCRT], or 491 with the Writing attribute[UWRT]may be used to satisfy this requirement.



Area:



RequiredCourses




attribute [KICD].





Area:



RequiredCourses








Description:



RequiredCourses









:


RequiredCourses





Area:



RequiredCourses



Two courses required.Only sections of NFSC 204, 313, 406, 481 with the OralCommunication attribute [UCRT], or 491 with the Writing attribute[UWRT]may be used to satisfy this requirement.



Area:



RequiredCourses








Area:



RequiredCourses







Description:



RequiredCourses









Area:

GPR-Major - Not Met


RequiredCourses





Area:

GPR-Major - Not Met


RequiredCourses





NFSC 201 Food Science Credits 3. 3 Lecture Hours.

(AGRI 1329) Food Science. The fundamental biological, chemical and physical scientific principles associated with the study of foods; topics include food composition and nutrition, food additives and regulations, food safety and toxicology, food processing, food engineering, food biotechnology, product development and sensory evaluation.

NFSC 202 Fundamentals of Human Nutrition Credits 3. 3 Lecture Hours.

(BIOL 1322, HECO 1322) Fundamentals of Human Nutrition. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet; formulation of Recommended Dietary Allowances; nutritional surveillance; for non-nutrition majors only.

NFSC 203 Scientific Principles of Human Nutrition Credits 3. 3 Lecture Hours.

Chemistry and physiology of proteins, carbohydrates, lipids, vitamins and minerals; their ingestion, digestion, absorption, transport and metabolism. Prerequisite: CHEM 119 . Majors only.

NFSC 204 Perspectives in Nutrition and Food Science Credit 1. 1 Lecture Hour.

Current trends in the fields of nutrition and food science; critical review relevant literature in these fields ranging from popular press to peer-reviewed research; study of original research and market trends in understanding food, food processing, nutrients, health and diseases. Prerequisites: NUTR and FSTC majors.

NFSC 210 Horizons in Nutrition and Food Science Credits 2. 2 Lecture Hours.

Introduction to nutrition and food science career opportunities through presentations by nutrition and food science researchers and industry professionals; addresses issues of professionalism including portfolio development, teamwork, and critical thinking skills.

NFSC 211 Scientific Principles of Foods Credits 4. 3 Lecture Hours. 3 Lab Hours.

Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics. Introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods. Prerequisites: CHEM 119, NFSC 202 or NFSC 203; sophomore classification or above.

NFSC 222 Nutrition for Health and Health Care Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on providing a basic understanding of nutrition and its role in disease prevention and treatment.



NFSC 202 Fundamentals of Human Nutrition Credits 3. 3 Lecture Hours.

(BIOL 1322, HECO 1322) Fundamentals of Human Nutrition. Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet; formulation ofRecommended Dietary Allowances; nutritional surveillance; for non-nutrition majors only.

NFSC 203 Scientific Principles of Human Nutrition Credits 3. 3 Lecture Hours.

Chemistry and physiology of proteins, carbohydrates, lipids, vitamins and minerals; their ingestion, digestion, absorption, transport and metabolism.Prerequisite: CHEM 119 . Majors only.

NFSC 204 Perspectives in Nutrition and Food Science Credit 1. 1 Lecture Hour.

Current trends in the fields of nutrition and food science; critical review relevant literature in these fields ranging from popular press to peer-reviewed research; study of original research and market trends in understanding food, food processing, nutrients, health and diseases.Prerequisites: NUTR and FSTC majors.



NFSC 211 Scientific Principles of Foods Credits 4. 3 Lecture Hours. 3 Lab Hours.

Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics. Introduction to composition, nutritive value, chemical and physical propertiesof foods; introduction to experimental study of foods. Prerequisites: CHEM 119, NFSC 202 or NFSC 203; sophomore classification or above.

NFSC 222 Nutrition for Health and Health Care Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on providing a basic understanding of nutrition and its role in disease prevention and treatment.

NFSC 300 Religious and Ethnic Foods Credits 3. 3 Lecture Hours.

Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world. Prerequisites: Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful.

NFSC 301 Nutrition Through Life Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on human biological needs through stages of the life cycle; biochemical, physiological and anthropometric aspects of nutrition. Prerequisites: NFSC 203; junior classification or approval of department head.

NFSC 304 Food Service Systems Management Credits 4. 3 Lecture Hours. 3 Lab Hours.

Principles of food service management used in selecting, storing, preparing and serving food in quantity; emphasis on menu planning, quality control, purchasing, equipment and layout/design; application of basic food service systems management principles, including financial planning and personnel issues. Prerequisites: NFSC 203 and NFSC 211, junior or senior classification.

NFSC 305 Fundamental Baking Credits 3. 2 Lecture Hours. 3 Lab Hours.

Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking.

Prerequisite: CHEM 222 or CHEM 227 or approval of department head.

NFSC 307/ANSC 307 Meats Credits 3. 2 Lecture Hours. 3 Lab Hours.

Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food. Prerequisites: Grade of C or better in ANSC 111 and ANSC 113; junior classification or approval of instructor. Cross Listing: ANSC 307/NFSC 307.

NFSC 311 Principles of Food Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.

Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging and use of additives; processing plants visited. Prerequisite: NFSC 201; junior or senior classification or approval of department head or instructor. Cross Listing: HORT 311/NFSC 311.

NFSC 300 Religious and Ethnic Foods Credits 3. 3 Lecture Hours.

Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world. Prerequisites: Junior or senior classification or approval of instructor; basic knowledge of food science andnutrition helpful.

NFSC 301 Nutrition Through Life Credits 3. 3 Lecture Hours.

Analysis of nutrition with emphasis on human biological needs through stages of the life cycle; biochemical, physiological and anthropometric aspects of nutrition.Prerequisites: NFSC 203; junior classification or approval of department head.

NFSC 304 Food Service Systems Management Credits 4. 3 Lecture Hours. 3 Lab Hours.

Principles of food service management used in selecting, storing, preparing and serving food in quantity; emphasis on menu planning, quality control, purchasing, equipment and layout/design; application of basic food service systems management principles, including financial planning and personnel issues. Prerequisites: NFSC 203 and NFSC 211, junior or senior classification.

NFSC 305 Fundamental Baking Credits 3. 2 Lecture Hours. 3 Lab Hours.

Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking.

Prerequisite: CHEM 222 or CHEM 227 or approval of department head.

NFSC 307/ANSC 307 Meats Credits 3. 2 Lecture Hours. 3 Lab Hours.

Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food.Prerequisites: Grade of C or better in ANSC 111 and ANSC 113; junior classification or approval of instructor. Cross Listing: ANSC 307/NFSC 307.

NFSC 311 Principles of Food Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.

Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging and use of additives; processing plants visited.Prerequisite: NFSC 201; junior or senior classification or approval of department head or instructor.Cross Listing: HORT 311/NFSC 311.

NFSC 312 Food Chemistry Credits 3. 3 Lecture Hours.

The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins. Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.

NFSC 313 Food Chemistry Laboratory Credit 1. 3 Lab Hours.

Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective. Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.

NFSC 314 Food Analysis Credits 3. 1 Lecture Hour. 4 Lab Hours.

Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis. Prerequisite: NFSC 201; NFSC 311/HORT 311; CHEM 227; CHEM 237 or approval of department head or instructor. Cross Listing: DASC 314/NFSC 314.

NFSC 315/AGSM 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.

Elementary mechanics, physical and thermal properties of food and processing materials, heat transfer, mass and energy balances, psychrometrics (properties of air), insulation. Prerequisites: Grade of C or better in PHYS 201 or PHYS 218, or approval of instructor. Cross Listing: AGSM 315/NFSC 315.

NFSC 320 Understanding Obesity Credits 3. 3 Lecture Hours.

Perspectives of obesity in food science, nutrition, health and psychology; study of obesity factors in relation to genetics, exercise physiology and sociology with emphasis on food and nutrition. Prerequisites: Junior or senior classification or approval of instructor

NFSC 324 Food Safety and Preventive Controls for Human Food Credits 3. 3 Lecture Hours.

Microbiological food spoilage, fermentation and safety; U.S. Food and Drug Administration (FDA) recognized curriculum for “preventive controls qualified individual” within the FDA Hazard Analysis and Risk based Preventive Controls for Human Food regulation. Prerequisites: Junior or senior classification or approval of instructor.

NFSC 312 Food Chemistry Credits 3. 3 Lecture Hours.

The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins. Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.

NFSC 313 Food Chemistry Laboratory Credit 1. 3 Lab Hours.

Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective. Prerequisite: NFSC 201; CHEM 227; CHEM 237 or approval of department head or instructor.

NFSC 314 Food Analysis Credits 3. 1 Lecture Hour. 4 Lab Hours.

Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis.Prerequisite: NFSC 201; NFSC 311/HORT 311; CHEM 227; CHEM 237 or approval of department head or instructor. Cross Listing: DASC 314/NFSC 314.

NFSC 315/AGSM 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.


NFSC 320 Understanding Obesity Credits 3. 3 Lecture Hours.

Perspectives of obesity in food science, nutrition, health and psychology; study of obesity factors in relation to genetics, exercise physiology and sociology with emphasis on food and nutrition.Prerequisites: Junior or senior classification or approval of instructor

NFSC 324 Food Safety and Preventive Controls for Human Food Credits 3. 3 Lecture Hours.

Microbiological food spoilage, fermentation and safety; U.S. Food and Drug Administration (FDA) recognized curriculum for “preventive controls qualified individual” within the FDA Hazard Analysis and Risk based Preventive Controls for Human Food regulation.Prerequisites: Junior or senior classification or approval of instructor.

NFSC 326/ANSC 326 Food Bacteriology Credits 3. 3 Lecture Hours.

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control. Prerequisite: approval of instructor; junior or senior classification. Cross Listing: ANSC 326/NFSC 326.

NFSC 327/ANSC 327 Food Bacteriology Lab Credit 1. 3 Lab Hours.

Laboratory to accompany NFSC 326/ANSC 326 .

NFSC 365 Nutritional Physiology of Vitamins and Minerals Credits 3. 3 Lecture Hours.

Fundamental nutritional significance of fat soluble and water soluble vitamins and minerals to human metabolism, cell biology and physiology; micro-nutrient groups as per metabolic function or biochemical and physiological actions; important dietary sources, absorption, storage, metabolism, (bio)chemistry, deficiency and toxicity of individual nutrients in this context and basis of DRIs. Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

NFSC 401 Food Product Development Credits 3. 2 Lecture Hours. 3 Lab Hours.

Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society. Prerequisites: NFSC 201, NFSC 311/HORT 311, NFSC 312/DASC 312, NFSC 313/DASC 313, NFSC 314/DASC 314, NFSC 315/AGSM 315, NFSC 326/DASC 326, or concurrent enrollment; senior classification or approval of instructor..

NFSC 404 Nutrition Assessment and Planning Credits 3. 3 Lecture Hours.

Examines the methods of determining the nutritional status of individuals, dietary assessment techniques, planning nutritional care including diet modification and nutrition counseling. Prerequisites: NFSC 203, NFSC 211 and NFSC 301; junior classification or approval of department head.

NFSC 407 Nutrition Care and Therapy Credits 4. 3 Lecture Hours. 3 Lab Hours.

Application of the Nutrition Care Process for clinical diagnoses and conditions; planning of nutritional care plans for complex patients, including the formulation and planning for enteral and parenteral nutrition support. Prerequisites: NFSC 203, NFSC 211, NFSC 301 and NFSC 404; junior classification; dietetics track; or approval of instructor.

NFSC 410 Nutritional Pharmacometrics of Food Compounds Credits 3. 3 Lecture Hours.

Nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds. Prerequisites: NFSC 201, NFSC 202 or NFSC 203, CHEM 222, or CHEM 227, or approval of instructor; junior or senior classification.

NFSC 326/ANSC 326 Food Bacteriology Credits 3. 3 Lecture Hours.

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control. Prerequisite: approval of instructor; junior or senior classification. Cross Listing: ANSC 326/NFSC 326.

NFSC 327/ANSC 327 Food Bacteriology Lab Credit 1. 3 Lab Hours.

Laboratory to accompany NFSC 326/ANSC 326 .

NFSC 365 Nutritional Physiology of Vitamins and Minerals Credits 3. 3 Lecture Hours.

Fundamental nutritional significance of fat soluble and water soluble vitamins and minerals to human metabolism, cell biology and physiology; micro-nutrient groups as per metabolic function or biochemical and physiological actions; important dietary sources, absorption, storage, metabolism, (bio)chemistry, deficiency and toxicity of individual nutrients in this context and basis of DRIs.Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

NFSC 401 Food Product Development Credits 3. 2 Lecture Hours. 3 Lab Hours.

Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society. Prerequisites: NFSC 201, NFSC 311/HORT 311, NFSC 312/DASC 312, NFSC 313/DASC 313, NFSC 314/DASC 314, NFSC 315/AGSM 315, NFSC 326/DASC 326, or concurrent enrollment; senior classification or approval of instructor..

NFSC 404 Nutrition Assessment and Planning Credits 3. 3 Lecture Hours.

Examines the methods of determining the nutritional status of individuals, dietary assessment techniques, planning nutritional care including diet modification and nutrition counseling.Prerequisites: NFSC 203, NFSC 211 and NFSC 301; junior classification or approval of department head.

NFSC 407 Nutrition Care and Therapy Credits 4. 3 Lecture Hours. 3 Lab Hours.

Application of the Nutrition Care Process for clinical diagnoses and conditions; planning of nutritional care plans for complex patients, including the formulation and planning for enteral and parenteral nutrition support.Prerequisites: NFSC 203, NFSC 211, NFSC 301 and NFSC 404; junior classification; dietetics track; or approval of instructor.

NFSC 410 Nutritional Pharmacometrics of Food Compounds Credits 3. 3 Lecture Hours.

Nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds. Prerequisites: NFSC 201, NFSC 202 or NFSC 203, CHEM 222, or CHEM 227, or approval of instructor; junior or senior classification.

NFSC 412 Nutritional Treatment of Disease Credits 3. 3 Lecture Hours.

Nutritional intervention in pathological conditions, based on biochemical, physiological and psychological effects of disease state; current research in clinical nutrition. Prerequisites: NFSC 203; NFSC 301, BIOL 319 and BICH 410, or concurrent enrollment; senior classification or approval of instructor.

NFSC 420 Supervised Research in Mediterranean Nutrition and Food Processing in Italy Credits 3. 3 Other Hours.

Exploration of principles of Mediterranean diet, European nutrition regulatory aspects, wine-making and food processing in Italy. Prerequisite: NFSC 201, NFSC 202 or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 422 Food Processing for Sustainable Nutrition in Brazil Credits 3. 3 Other Hours.

Sustainable nutrition and food processing in Brazil; hands-on learning at the Federal University of Vicosa, the Amazon Biotechnology Center, food processing plants and other research centers in the Amazon, central Brazil and Rio De Janeiro. Prerequisites: NFSC 201, NFSC 202, or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 430 Community Nutrition Credits 3. 3 Lecture Hours.

Principles of assessing nutrition problems in populations and planning nutrition programs to promote health in communities including nutrition education and food and nutrition policy; introduction to food and nutrition assistance programs. Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

FSC 444 Fundamentals of Food Law Credits 3. 3 Lecture Hours.

History, development of, and fundamental principles behind current food regulations, including food labeling, adulteration, food safety, food additives, dietary supplements, and import and export laws; overview of government agency jurisdiction, international law and ethics. Prerequisite: NFSC 201; junior or senior classification.

NFSC 446/HORT 446 Commercial Fruit and Vegetable Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.

Pilot plant and laboratory operations pertaining to processed fruits, vegetables and beverages; new product development emphasized via individual laboratory projects. Prerequisite: NFSC 311/HORT 311. Cross Listing: HORT 446/NFSC 446.

NFSC 412 Nutritional Treatment of Disease Credits 3. 3 Lecture Hours.

Nutritional intervention in pathological conditions, based on biochemical, physiological and psychological effects of disease state; current research in clinical nutrition. Prerequisites: NFSC 203; NFSC 301, BIOL 319 and BICH 410, or concurrent enrollment; senior classification or approval of instructor.

NFSC 420 Supervised Research in Mediterranean Nutrition and Food Processing in Italy Credits 3. 3 Other Hours.

Exploration of principles of Mediterranean diet, European nutrition regulatory aspects, wine-making and food processing in Italy. Prerequisite: NFSC 201, NFSC 202 or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 422 Food Processing for Sustainable Nutrition in Brazil Credits 3. 3 Other Hours.

Sustainable nutrition and food processing in Brazil; hands-on learning at the Federal University of Vicosa,the Amazon Biotechnology Center, food processing plants and other research centers in the Amazon, central Brazil and Rio De Janeiro. Prerequisites: NFSC 201, NFSC 202, or NFSC 203; must be 18 years of age; class and tours taught in English; priority given to majors in FSTC or NUTR.

NFSC 430 Community Nutrition Credits 3. 3 Lecture Hours.

Principles of assessing nutrition problems in populations and planning nutrition programs to promote healthin communities including nutrition education and food and nutrition policy; introduction to food and nutrition assistance programs. Prerequisites: NFSC 203 and NFSC 301; junior or senior classification.

FSC 444 Fundamentals of Food Law Credits 3. 3 Lecture Hours.

History, development of, and fundamental principles behind current food regulations, including foodlabeling, adulteration, food safety, food additives, dietary supplements, and import and export laws; overview of government agency jurisdiction, international law and ethics. Prerequisite: NFSC 201; junior or senior classification.

NFSC 446/HORT 446 Commercial Fruit and Vegetable Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.

Pilot plant and laboratory operations pertaining to processed fruits, vegetables and beverages; new product development emphasized via individual laboratory projects.Prerequisite: NFSC 311/HORT 311. Cross Listing: HORT 446/NFSC 446.

NFSC 457/ANSC 457 Hazard Analysis and Critical Control Point System Credits 3. 3 Lecture Hours.

Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: NFSC 326/ANSC 326 or approval of instructor. Cross Listing: ANSC 457/NFSC 457.

NFSC 469 Experimental Nutrition Laboratory Credits 3. 2 Lecture Hours. 3 Lab Hours.

Investigation of tools and molecular techniques used in studies of nutrition and metabolism (e.g. obesity, diabetes, cardiovascular disease, etc.); didactic and hands-on laboratory components; includes model systems, measurements of energy balance, body composition, RNA and protein analyses. Prerequisites: Junior or senior classification or approval of instructor.

NFSC 470/ANSC 470 Quality Assurance for the Food Industry Credits 3. 3 Lecture Hours.

Principles of food system process control including statistical process control (SPC) and the tools required to assure uniform communication and understanding of quality assurance systems. Prerequisite: Junior or senior classification. Cross Listing: ANSC 470/NFSC 470.

NFSC 475 Nutrition and Physiological Chemistry Credits 3. 3 Lecture Hours.

Fundamentals of physiology, biochemistry and nutrition and their relationship to the organismic and cellular metabolism of animals; biochemical basis of hormonal action. Prerequisites: NFSC 203, NFSC 301, NFSC 365, and BICH 410; senior classification or approval of department head.

NFSC 481 Seminar Credit 1. 1 Lecture Hour.

Guidelines and practice in journal article review and making effective technical presentations; strategies for conducting a job search; development of résumés and letters and interviewing targeted for careers in nutrition and food science or graduate school. Prerequisite: Senior classification in nutrition and food science.

NFSC 485 Directed Studies Credits 0 to 4. 0 to 4 Other Hours.

Directed study on selected problems in the area of nutrition and food science not covered in other courses. Prerequisites: Junior or senior classification; approval of department head; 2.0 GPR in major and overall.

NFSC 487/ANSC 487 Sensory Evaluation of Foods Credits 3. 2 Lecture Hours. 2 Lab Hours.

Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques. Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross Listing: ANSC 487/NFSC 487.


Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: NFSC 326/ANSC 326 or approval of instructor. Cross Listing: ANSC 457/NFSC 457.

NFSC 469 Experimental Nutrition Laboratory Credits 3. 2 Lecture Hours. 3 Lab Hours.

Investigation of tools and molecular techniques used in studies of nutrition and metabolism (e.g. obesity, diabetes, cardiovascular disease, etc.); didactic and hands-on laboratory components; includes model systems, measurements of energy balance, body composition, RNA and protein analyses.Prerequisites: Junior or senior classification or approval of instructor.


Principles of food system process control including statistical process control (SPC) and the tools required to assure uniform communication and understanding of quality assurance systems.Prerequisite: Junior or senior classification. Cross Listing: ANSC 470/NFSC 470.

NFSC 475 Nutrition and Physiological Chemistry Credits 3. 3 Lecture Hours.

Fundamentals of physiology, biochemistry and nutrition and their relationship to the organismic and cellular metabolism of animals; biochemical basis of hormonal action.Prerequisites: NFSC 203, NFSC 301, NFSC 365, and BICH 410; senior classification or approval of department head.

NFSC 481 Seminar Credit 1. 1 Lecture Hour.

Guidelines and practice in journal article review and making effective technical presentations; strategies for conducting a job search; development of résumés and letters and interviewing targeted for careers in nutrition and food science or graduate school.Prerequisite: Senior classification in nutrition and food science.

NFSC 485 Directed Studies Credits 0 to 4. 0 to 4 Other Hours.

Directed study on selected problems in the area of nutrition and food science not covered in other courses. Prerequisites: Junior or senior classification; approval of department head; 2.0 GPR in major and overall.

NFSC 487/ANSC 487 Sensory Evaluation of Foods Credits 3. 2 Lecture Hours. 2 Lab Hours.

Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross Listing: ANSC 487/NFSC 487.

NFSC 489 Special Topics in... Credits 1 to 4. 1 to 4 Other Hours.

Selected topics in an identified area of nutrition and food science. May be repeated for credit. Prerequisite: Junior or senior classification.

NFSC 491 Research Credits 0 to 4. 0 to 4 Other Hours.

Research conducted under the direction of a faculty member in nutrition and food science. May be repeated 3 times for credit. Registration in multiple sections of this course are possible within a given semester provided that the per semester credit hour limit is not exceeded.

TAMU CORE AND SUPPORTING COURSEWORK

ACCT 229 Introductory Accounting Credits 3. 3 Lecture Hours.

(ACCT 2301, 2401) Introductory Accounting. Analysis, recording and reporting of business transactions; partnership and corporation accounting; analysis and use of financial statements. Prerequisite: Sophomore classification.

AGEC 105 Introduction to Agricultural Economics Credits 3. 3 Lecture Hours.

(AGRI 2317) Introduction to Agricultural Economics. Characteristics of our economic system and basic economic concepts; survey of the farm and ranch firm and its organization and management; structure and operation of the marketing system; functional and institutional aspects of agricultural finance; government farm programs.

AGEC 314 Marketing Agricultural and Food Products Credits 3. 3 Lecture Hours.

Operations involved in movement of agricultural commodities from farmer to consumer via several intermediaries; functions involve buying, selling, transportation, storage, financing, grading, pricing and risk bearing; agricultural supply chain or value chain is studied in detail; marketing aspects of commodities and differentiated goods. Prerequisites: AGEC 105 or 3 hours of economics; and junior or senior classification

ANTH 205 Peoples and Cultures of the World Credits 3. 3 Lecture Hours.

Survey of human cultures around the world using case studies of customs and cultural organization; case studies exemplifying contrasting types of cultures and societies.

ANTH 210 Social and Cultural Anthropology Credits 3. 3 Lecture Hours.

(ANTH 2351) Social and Cultural Anthropology. Evolution of cultures; differences, similarities and effects of material and non-material culture on economic, social and political organization.


Selected topics in an identified area of nutrition and food science. May be repeated for credit.Prerequisite: Junior or senior classification.

NFSC 491 Research Credits 0 to 4. 0 to 4 Other Hours.

Research conducted under the direction of a faculty member in nutrition and food science. May be repeated 3 times for credit. Registration in multiple sections of this course are possible within a givensemester provided that the per semester credit hour limit is not exceeded.

TAMU CORE AND SUPPORTING COURSEWORK







ANTH 205 Peoples and Cultures of the World Credits 3. 3 Lecture Hours.

Survey of human cultures around the world using case studies of customs and cultural organization; casestudies exemplifying contrasting types of cultures and societies.

ANTH 210 Social and Cultural Anthropology Credits 3. 3 Lecture Hours.

(ANTH 2351) Social and Cultural Anthropology. Evolution of cultures; differences, similarities and effects of material and non-material culture on economic, social and political organization.

BICH 303 Elements of Biological Chemistry Credits 3. 3 Lecture Hours. 1 Lab Hour.

Survey of the biochemical sciences designed for the non-biochemistry major; overview of the chemistry and metabolism of biologically important molecules, the biochemical basis of life processes, cellular metabolism and regulation. Students requiring biochemistry in greater depth should register for BICH 410 and BICH 411. Prerequisite: CHEM 222 or equivalent; not open to biochemistry majors.

BICH 410 Comprehensive Biochemistry I Credits 3. 3 Lecture Hours. 1 Lab Hour.

Structure, function and chemistry of proteins and carbohydrates; kinetics, mechanisms and regulation of enzymes; metabolism of carbohydrates. Not open to biochemistry or genetics majors. Prerequisite: CHEM 228 or approval of instructor.

BICH 411 Comprehensive Biochemistry II Credits 3. 3 Lecture Hours. 1 Lab Hour.

A continuation of BICH 410. Structure, function, chemistry and metabolism of lipids and nucleic acids; cellular metabolism viewed from the standpoint of energetics and control mechanisms; interrelationships of metabolic pathways. Not open to biochemistry or genetics majors. Prerequisite: BICH 410.

BICH 431/GENE 431 Molecular Genetics Credits 3. 3 Lecture Hours.

Molecular basis for inheritance; gene structure and function, chromosomal organization, replication and repair of DNA, transcription and translation, the genetic code, regulation of gene expression, genetic differentiation and genetic manipulations. Prerequisites: BICH 410 or BICH 440; GENE 301 or GENE 302 or GENE 320/BIMS 320. Cross Listing: GENE 431/BICH 431.

BIOL 111 Introductory Biology I Credits 4. 3 Lecture Hours. 3 Lab Hours.

(BIOL 1306 and 1106, 1406) Introductory Biology I. First half of an introdutory two-semester survey of contemporary biology that covers the chemical basis of life, structure and biology of the cell, molecular biology and genetics; includes laboratory that reinforces and provides supplemental information related to the lecture topics.

BIOL 112 Introductory Biology II Credits 4. 3 Lecture Hours. 3 Lab Hours.

(BIOL 1307 and 1107, 1407) Introductory Biology II. The second half of an introductory two-semester survey of contemporary biology that covers evolution, history of life, diveristy and form and function of organisms; includes laboratory that reinforces and provides supplemental information related to the lecture topics. Prerequisite: BIOL 111.

BICH 303 Elements of Biological Chemistry Credits 3. 3 Lecture Hours. 1 Lab Hour.

Survey of the biochemical sciences designed for the non-biochemistry major; overview of the chemistry and metabolism of biologically important molecules, the biochemical basis of life processes, cellular metabolism and regulation. Students requiring biochemistry in greater depth should register for BICH 410 and BICH 411. Prerequisite: CHEM 222 or equivalent; not open to biochemistry majors.

BICH 410 Comprehensive Biochemistry I Credits 3. 3 Lecture Hours. 1 Lab Hour.

Structure, function and chemistry of proteins and carbohydrates; kinetics, mechanisms and regulation of enzymes; metabolism of carbohydrates. Not open to biochemistry or genetics majors.Prerequisite: CHEM 228 or approval of instructor.

BICH 411 Comprehensive Biochemistry II Credits 3. 3 Lecture Hours. 1 Lab Hour.

A continuation of BICH 410. Structure, function, chemistry and metabolism of lipids and nucleic acids; cellular metabolism viewed from the standpoint of energetics and control mechanisms; interrelationships of metabolic pathways. Not open to biochemistry or genetics majors. Prerequisite: BICH 410.

BICH 431/GENE 431 Molecular Genetics Credits 3. 3 Lecture Hours.

Molecular basis for inheritance; gene structure and function, chromosomal organization, replication and repair of DNA, transcription and translation, the genetic code, regulation of gene expression, genetic differentiation and genetic manipulations.Prerequisites: BICH 410 or BICH 440; GENE 301 or GENE 302 or GENE 320/BIMS 320. Cross Listing: GENE 431/BICH 431.

BIOL 111 Introductory Biology I Credits 4. 3 Lecture Hours. 3 Lab Hours.

(BIOL 1306 and 1106, 1406) Introductory Biology I. First half of an introdutory two-semester survey of contemporary biology that covers the chemical basis of life, structure and biology of the cell, molecular biology and genetics; includes laboratory that reinforces and provides supplemental information related tothe lecture topics.

BIOL 112 Introductory Biology II Credits 4. 3 Lecture Hours. 3 Lab Hours.

(BIOL 1307 and 1107, 1407) Introductory Biology II. The second half of an introductory two-semester survey of contemporary biology that covers evolution, history of life, diveristy and form and function of organisms; includes laboratory that reinforces and provides supplemental information related to the lecture topics. Prerequisite: BIOL 111.

BIOL 319 Integrated Human Anatomy and Physiology I Credits 4. 3 Lecture Hours. 3 Lab Hours.

Integrated approach to cellular, neural, skeletal, muscular anatomy and physiology; includes some histology, histopathology, radiology and clinical correlations. Prerequisite: BIOL 111 and BIOL 112, or BIOL 107.

BIOL 320 Integrated Human Anatomy and Physiology II Credits 4. 3 Lecture Hours. 3 Lab Hours.

Continuation of BIOL 319. Integrated approach to endocrine, cardiovascular, respiratory, digestive, urinary, reproductive and developmental anatomy and physiology; includes some histology, histopathology, radiology and clinical correlations. Prerequisite: BIOL 111 and BIOL 112, or BIOL 107; BIOL 319 or approval of instructor.

BIOL 351 Fundamentals of Microbiology Credits 4. 3 Lecture Hours. 4 Lab Hours.

Introduction to modern microbiology with emphasis on prokaryotes; includes microbial cell structure, function, and physiology; genetics, evolution, and taxonomy; bacteriophage and viruses; pathogenesis and immunity; and ecology and biotechnology; includes laboratory experience with microbial growth and identification. Prerequisites: BIOL 112; CHEM 227, and CHEM 237 or CHEM 231; or approval of instructor.

BIOL 352 Diagnostic Bacteriology Credits 4. 2 Lecture Hours. 6 Lab Hours.

Practical experience in handling, isolation and identification of pathogenic microorganisms using biochemical tests and rapid identification techniques. Prerequisite: BIOL 206 or BIOL 351.

BIOL 413 Cell Biology Credits 3. 3 Lecture Hours.

Structure, function, and biogenesis of cells and their components; interpretation of dynamic processes of cells, including protein trafficking, motility, signaling and proliferation. Prerequisites: BIOL 213 and BICH 410.

BIOL 414 Developmental Biology Credits 3. 3 Lecture Hours.

Concepts of development in systems ranging from bacteriophage to the mammalian embryo; use of recombinant DNA technology and embryo engineering to unravel the relationships between growth and differentiation, morphogenesis and commitment, aging and cancer. Prerequisite: BIOL 413 or concurrent enrollment or approval of instructor.

CHEM 119 Fundamentals of Chemistry I Credits 4. 3 Lecture Hours. 3 Lab Hours.

(CHEM 1311 and 1111, 1411) Fundamentals of Chemistry I. Introduction to modern theories of atomic structure and chemical bonding; chemical reactions; stoichiometry; states of matter; solutions; equilibrium; acids and bases; coordination chemistry ; methods and techniques of chemical experimentation; qualitative and semiquantitative procedures applied to investigative situations; also taught at Galveston campus.

BIOL 319 Integrated Human Anatomy and Physiology I Credits 4. 3 Lecture Hours. 3 Lab Hours.

Integrated approach to cellular, neural, skeletal, muscular anatomy and physiology; includes some histology, histopathology, radiology and clinical correlations.Prerequisite: BIOL 111 and BIOL 112, or BIOL 107.

BIOL 320 Integrated Human Anatomy and Physiology II Credits 4. 3 Lecture Hours. 3 Lab Hours.

Continuation of BIOL 319. Integrated approach to endocrine, cardiovascular, respiratory, digestive, urinary, reproductive and developmental anatomy and physiology; includes some histology, histopathology, radiology and clinical correlations. Prerequisite: BIOL 111 and BIOL 112, or BIOL 107; BIOL 319 or approval of instructor.

BIOL 351 Fundamentals of Microbiology Credits 4. 3 Lecture Hours. 4 Lab Hours.

Introduction to modern microbiology with emphasis on prokaryotes; includes microbial cell structure, function, and physiology; genetics, evolution, and taxonomy; bacteriophage and viruses; pathogenesis and immunity; and ecology and biotechnology; includes laboratory experience with microbial growth and identification. Prerequisites: BIOL 112; CHEM 227, and CHEM 237 or CHEM 231; or approval of instructor.

BIOL 352 Diagnostic Bacteriology Credits 4. 2 Lecture Hours. 6 Lab Hours.

Practical experience in handling, isolation and identification of pathogenic microorganisms using biochemical tests and rapid identification techniques. Prerequisite: BIOL 206 or BIOL 351.

BIOL 413 Cell Biology Credits 3. 3 Lecture Hours.

Structure, function, and biogenesis of cells and their components; interpretation of dynamic processes of cells, including protein trafficking, motility, signaling and proliferation.Prerequisites: BIOL 213 and BICH 410.

BIOL 414 Developmental Biology Credits 3. 3 Lecture Hours.

Concepts of development in systems ranging from bacteriophage to the mammalian embryo; use of recombinant DNA technology and embryo engineering to unravel the relationships between growth anddifferentiation, morphogenesis and commitment, aging and cancer. Prerequisite: BIOL 413 or concurrent enrollment or approval of instructor.

CHEM 119 Fundamentals of Chemistry I Credits 4. 3 Lecture Hours. 3 Lab Hours.

(CHEM 1311 and 1111, 1411) Fundamentals of Chemistry I. Introduction to modern theories of atomic structure and chemical bonding; chemical reactions; stoichiometry; states of matter; solutions; equilibrium; acids and bases; coordination chemistry ; methods and techniques of chemical experimentation; qualitative and semiquantitative procedures applied to investigative situations; also taught at Galveston campus.

CHEM 120 Fundamentals of Chemistry II Credits 4. 3 Lecture Hours. 3 Lab Hours.

(CHEM 1312 and 1112, 1412) Fundamentals of Chemistry II. Theory and applications of oxidation- reductions systems; thermodynamics and kinetics; complex equilibria and solubility product; nuclear chemistry; descriptive inorganic and organic chemistry; introduction to analytical and synthetic methods and to quantitative techniques to both inorganic and organic compounds with emphasis on an investigative approach. Prerequisites: CHEM 119 or CHEM 107 and CHEM 117; also taught at Galveston campus.

CHEM 227 Organic Chemistry I Credits 3. 3 Lecture Hours. (CHEM 2323, 2423) Organic Chemistry I. Introduction to chemistry of compounds of carbon; general principles and their application to various industrial and biological processes. Prerequisite: CHEM 102 or 120. Concurrent registration in CHEM 237 is suggested; also taught at Galveston campus.

CHEM 228 Organic Chemistry II Credits 3. 3 Lecture Hours. (CHEM 2325, 2425) Organic Chemistry II. Continuation of CHEM 227. Prerequisite: CHEM 227. Concurrent registration in CHEM 238 is suggested; also taught at Galveston campus.

CHEM 315 Fundamentals of Quantitative Analysis Credits 3. 3 Lecture Hours. Quantitative and statistical methods of analysis; solution chemistry; chemical equilibrium of analytically useful reactions; advanced analytical methods including electrochemistry, separations and kinetic methods. Prerequisite: CHEM 102 or 120.

CHEM 316 Quantitative Analysis Credits 2. 2 Lecture Hours. Introductory quantitative chemical analysis; error propagation and statistics; chemical equilibrium for titrations of weak acids, polyprotic acids, and EDTA; basic chemical instrumentation including spectrophotometry, electrochemistry, and chromatography. Prerequisite: CHEM 102 or CHEM 120; also taught at Galveston campus.

CHEM 318 Quantitative Analysis Laboratory Credit 1. 3 Lab Hours. Laboratory work consists of selected experiments in quantitative analysis designed to typify operations of general analytical lab, including chemical analyses by volumetric and gravimetric methods; introduction to chemical measurements by spectroscopic and separations techniques and associated instrumentation. Prerequisites: CHEM 102 or 120; CHEM 315 or CHEM 316 or registration therein.

CHEM 237 Organic Chemistry Laboratory Credit 1. 3 Lab Hours. (CHEM 2123, 2223, 2423) Organic Chemistry Laboratory. Operations and techniques of elementary organic chemistry laboratory; preparation, reactions and properties of representative organic compounds. Prerequisites: CHEM 102 and CHEM 112, or CHEM 120; CHEM 227 or registration therein; also taught at Galveston campus.

CHEM 238 Organic Chemistry Laboratory Credit 1. 3 Lab Hours. (CHEM 2125, 2225, 2425) Organic Chemistry Laboratory. Continuation of CHEM 237. Prerequisites: CHEM 228 or registration therein; CHEM 237 or CHEM 231; also taught at Galveston campus.

CHEM 120 Fundamentals of Chemistry II Credits 4. 3 Lecture Hours. 3 Lab Hours.

(CHEM 1312 and 1112, 1412) Fundamentals of Chemistry II. Theory and applications of oxidation- reductions systems; thermodynamics and kinetics; complex equilibria and solubility product; nuclear chemistry; descriptive inorganic and organic chemistry; introduction to analytical and synthetic methods and to quantitative techniques to both inorganic and organic compounds with emphasis on an investigative approach. Prerequisites: CHEM 119 or CHEM 107 and CHEM 117; also taught at Galveston campus.

CHEM 227 Organic Chemistry I Credits 3. 3 Lecture Hours. (CHEM 2323, 2423) Organic Chemistry I. Introduction to chemistry of compounds of carbon; general principles and their application to various industrial and biological processes. Prerequisite: CHEM 102 or 120. Concurrent registration in CHEM 237 is suggested; also taught at Galveston campus.

CHEM 228 Organic Chemistry II Credits 3. 3 Lecture Hours.(CHEM 2325, 2425) Organic Chemistry II. Continuation of CHEM 227. Prerequisite: CHEM 227. Concurrent registration in CHEM 238 is suggested; also taught at Galveston campus.

CHEM 315 Fundamentals of Quantitative Analysis Credits 3. 3 Lecture Hours. Quantitative and statistical methods of analysis; solution chemistry; chemical equilibrium of analytically useful reactions; advanced analytical methods including electrochemistry, separations and kinetic methods. Prerequisite: CHEM 102 or 120.

CHEM 316 Quantitative Analysis Credits 2. 2 Lecture Hours. Introductory quantitative chemical analysis; error propagation and statistics; chemical equilibrium for titrations of weak acids, polyprotic acids, and EDTA; basic chemical instrumentation including spectrophotometry, electrochemistry, and chromatography. Prerequisite: CHEM 102 or CHEM 120; also taught at Galveston campus.

CHEM 318 Quantitative Analysis Laboratory Credit 1. 3 Lab Hours.Laboratory work consists of selected experiments in quantitative analysis designed to typify operations ofgeneral analytical lab, including chemical analyses by volumetric and gravimetric methods; introduction tochemical measurements by spectroscopic and separations techniques and associated instrumentation. Prerequisites: CHEM 102 or 120; CHEM 315 or CHEM 316 or registration therein.

CHEM 237 Organic Chemistry Laboratory Credit 1. 3 Lab Hours. (CHEM 2123, 2223, 2423) Organic Chemistry Laboratory. Operations and techniques of elementary organic chemistry laboratory; preparation, reactions and properties of representative organic compounds. Prerequisites: CHEM 102 and CHEM 112, or CHEM 120; CHEM 227 or registration therein; also taught atGalveston campus.

CHEM 238 Organic Chemistry Laboratory Credit 1. 3 Lab Hours. (CHEM 2125, 2225, 2425) Organic Chemistry Laboratory. Continuation of CHEM 237.Prerequisites: CHEM 228 or registration therein; CHEM 237 or CHEM 231; also taught at Galveston campus.

COMM 203 Public Speaking Credits 3. 3 Lecture Hours.

(SPCH 1315) Public Speaking. Training in speeches of social and technical interest designed to teach students to develop and illustrate ideas and information and to inform, stimulate, and persuade their audiences.

COMM 315 Interpersonal Communication Credits 3. 3 Lecture Hours.

Speech interaction in person-to-person settings; concepts of perception, attraction, self-disclosure, listening, and conflict management through communication; speech interaction patterns and stages in the development of interpersonal communication. Prerequisite: Junior or senior classification.

COMM 325 Persuasion Credits 3. 3 Lecture Hours.

Theory of effective persuasive communication in interpersonal, small group, and public settings; audience analysis, ethics of persuasion, motivational factors, psychological and rhetorical principles, source credibility, and theories of attitude change. Prerequisite: Junior or senior classification.

CREATIVE ARTS (https://catalog.tamu.edu/undergraduate/general-information/university-core- curriculum/#CreativeArts)

ECON 202 Principles of Economics Credits 3. 3 Lecture Hours.

(ECON 2302) Principles of Economics. Elementary principles of economics; the economic problem and the price system; theory of demand, theory of production and the firm, theory of supply; the interaction of demand and supply.


(ECON 2301) Principles of Economics. Measurement and determination of national income, employment and price; introduction to monetary and fiscal policy analysis; the effects of government deficits and debt, exchange rates and trade balances. Prerequisite: ECON 202 or approval of undergraduate advisor.

ENGL 103 Introduction to Rhetoric and Composition Credits 3. 3 Lecture Hours.

(ENGL 1301) Introduction to Rhetoric and Composition. Intensive study of and practice in writing processes, from invention and researching to drafting, revising and editing, both individually and corroboratively; emphasis on effective rhetorical choices including audience, purpose, arrangement and style; focus on writing the academic essay as a vehicle for learning, communicating and critical analysis.

ENGL 104 Composition and Rhetoric Credits 3. 3 Lecture Hours.

(ENGL 1302) Composition and Rhetoric. Focus on referential and persuasive researched essays through the development of analytical reading ability, critical thinking and library research skills; for freshman and sophomore students only.

COMM 203 Public Speaking Credits 3. 3 Lecture Hours.

(SPCH 1315) Public Speaking. Training in speeches of social and technical interest designed to teach students to develop and illustrate ideas and information and to inform, stimulate, and persuade their audiences.

COMM 315 Interpersonal Communication Credits 3. 3 Lecture Hours.

Speech interaction in person-to-person settings; concepts of perception, attraction, self-disclosure, listening, and conflict management through communication; speech interaction patterns and stages in the development of interpersonal communication.Prerequisite: Junior or senior classification.

COMM 325 Persuasion Credits 3. 3 Lecture Hours.

Theory of effective persuasive communication in interpersonal, small group, and public settings; audience analysis, ethics of persuasion, motivational factors, psychological and rhetorical principles, source credibility, and theories of attitude change. Prerequisite: Junior or senior classification.

CREATIVE ARTS (https://catalog.tamu.edu/undergraduate/general-information/university-core- curriculum/#CreativeArts)




(ECON 2301) Principles of Economics. Measurement and determination of national income, employment and price; introduction to monetary and fiscal policy analysis; the effects of government deficits and debt, exchange rates and trade balances.Prerequisite: ECON 202 or approval of undergraduate advisor.





ENGL 210 Technical and Business Writing Credits 3. 3 Lecture Hours.

(ENGL 2311) Technical and Business Writing. Focus on writing for professional settings; correspondence and researched reports fundamental to the technical and business workplace—memoranda, business letters, research proposals and presentations, use of graphical and document design; emphasis on audience awareness, clarity of communication and collaborative team-work.

HLTH 236 Race, Ethnicity and Health Credits 3. 3 Lecture Hours.

Explore in-depth the racial, ethnic, and cultural dimensions that underlie health and health disparities; emphasis on culture, social economic status and governmental policies as they influence the adaptation of health practices.

HLTH 334/WGST 334 Women's Health Credits 3. 3 Lecture Hours.

A broad range of health issues that are either unique to women or of special importance to women; information for the health consumer; preparation as an advocate of healthy lifestyles; awareness of the role health plays in the life of all women. Prerequisite: Junior or senior classification. Cross Listing: WGST 334/HLTH 334.

HLTH 354 Medical Terminology for the Health Professions Credits 3. 3 Lecture Hours.

Designed for students interested in pursuing a career in a health, medical, scientific or other helping profession; develop medical word power skills combined with related health and disease knowledge. Prerequisite: Junior or senior classification.

HORT 419 Viticulture and Small Fruit Culture Credits 3. 3 Lecture Hours.

Classic winegrape culture in Europe and U.S. are taught; influence of climate, soil, cultivar, rootstock, canopy and management is presented; nutrition, water, spacing, trellis, pruning, IPM and harvest are integrated for quality yields; culture of muscadines, berries, figs and persimmons are taught. Offered in even numbered years. Prerequisite: HORT 319 or approval of instructor.

HORT 420 Concepts of Wine Production Credits 3. 3 Lecture Hours.

Classic wine grapes of the world and where they are produced; evaluation of wine style and quality through formal laboratory tastings. Prerequisites: HORT 201 or NFSC 201; must be 21 years of age; junior or senior classification.

HORT 421 Enology Credits 3. 2 Lecture Hours. 3 Lab Hours.

Provides a basic understanding of each step of the wine making process; emphasis on home and small scale commercial wine production as related to Texas conditions. Prerequisites: Must be 21 years of age; junior or senior classification.

MATHEMATICS (https://catalog.tamu.edu/undergraduate/general-information/university-core- curriculum/#Mathematics)


(ENGL 2311) Technical and Business Writing. Focus on writing for professional settings; correspondence and researched reports fundamental to the technical and business workplace—memoranda, businessletters, research proposals and presentations, use of graphical and document design; emphasis on audience awareness, clarity of communication and collaborative team-work.

HLTH 236 Race, Ethnicity and Health Credits 3. 3 Lecture Hours.

Explore in-depth the racial, ethnic, and cultural dimensions that underlie health and health disparities; emphasis on culture, social economic status and governmental policies as they influence the adaptation ofhealth practices.

HLTH 334/WGST 334 Women's Health Credits 3. 3 Lecture Hours.

A broad range of health issues that are either unique to women or of special importance to women; information for the health consumer; preparation as an advocate of healthy lifestyles; awareness of the role health plays in the life of all women. Prerequisite: Junior or senior classification. Cross Listing: WGST 334/HLTH 334.

HLTH 354 Medical Terminology for the Health Professions Credits 3. 3 Lecture Hours.

Designed for students interested in pursuing a career in a health, medical, scientific or other helping profession; develop medical word power skills combined with related health and disease knowledge.Prerequisite: Junior or senior classification.

HORT 419 Viticulture and Small Fruit Culture Credits 3. 3 Lecture Hours.

Classic winegrape culture in Europe and U.S. are taught; influence of climate, soil, cultivar, rootstock, canopy and management is presented; nutrition, water, spacing, trellis, pruning, IPM and harvest are integrated for quality yields; culture of muscadines, berries, figs and persimmons are taught. Offered in even numbered years. Prerequisite: HORT 319 or approval of instructor.

HORT 420 Concepts of Wine Production Credits 3. 3 Lecture Hours.

Classic wine grapes of the world and where they are produced; evaluation of wine style and quality through formal laboratory tastings. Prerequisites: HORT 201 or NFSC 201; must be 21 years of age; junior or senior classification.

HORT 421 Enology Credits 3. 2 Lecture Hours. 3 Lab Hours.

Provides a basic understanding of each step of the wine making process; emphasis on home and small scale commercial wine production as related to Texas conditions. Prerequisites: Must be 21 years of age; junior or senior classification.

MATHEMATICS (https://catalog.tamu.edu/undergraduate/general-information/university-core- curriculum/#Mathematics)

PHYS 201 College Physics Credits 4. 3 Lecture Hours. 3 Lab Hours.

(PHYS 1301 and 1101, 14 01) College Physics. Fundamentals of classical mechanics, heat, and sound. Primarily for architecture, education, premedical, predental, and preveterinary medical students.


(PHYS 1302 and 1102, 1402) College Physics. Continuation of PHYS 201. Fundamentals of classical electricity and light; introduction to contemporary physics. Prerequisite: PHYS 201.

PSYC 107 Introduction to Psychology Credits 3. 3 Lecture Hours.

(PSYC 2301) Introduction to Psychology. Introductory course dealing with elementary principles of human behavior.

PSYC 300 – 499 (http://catalog.tamu.edu/undergraduate/course-description/psyc)

SOCI 205 Introduction to Sociology Credits 3. 3 Lecture Hours.

(SOCI 1301) Introduction to Sociology. Sociological perspectives including concepts and methods; social class and social status, the family, minorities, crime, religion, power, urbanization and population.

STAT 301 Introduction to Biometry Credits 3. 3 Lecture Hours.

Intended for students in animal sciences. Introduces fundamental concepts of biometry including measures of location and variation, probability, tests of significance, regression, correlation and analysis of variance which are used in advanced courses and are being widely applied to animal-oriented industry. Credit will not be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.

STAT 302 Statistical Methods Credits 3. 3 Lecture Hours.

Intended for undergraduates in the biological sciences. Introduction to concepts of random sampling and statistical inference; estimation and testing hypotheses of means and variances; analysis of variance; regression analysis; chi-square tests. Credit will not be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.


Intended for undergraduates in the social sciences. Introduction to concepts of random sampling and statistical inference, estimation and testing hypotheses of means and variances, analysis of variance, regression analysis, chi-square tests. Credit will not be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.


(PHYS 1301 and 1101, 14 01) College Physics. Fundamentals of classical mechanics, heat, and sound. Primarily for architecture, education, premedical, predental, and preveterinary medical students.


(PHYS 1302 and 1102, 1402) College Physics. Continuation of PHYS 201. Fundamentals of classical electricity and light; introduction to contemporary physics.Prerequisite: PHYS 201.

PSYC 107 Introduction to Psychology Credits 3. 3 Lecture Hours.

(PSYC 2301) Introduction to Psychology. Introductory course dealing with elementary principles of human behavior.

PSYC 300 – 499 (http://catalog.tamu.edu/undergraduate/course-description/psyc)

SOCI 205 Introduction to Sociology Credits 3. 3 Lecture Hours.

(SOCI 1301) Introduction to Sociology. Sociological perspectives including concepts and methods; social class and social status, the family, minorities, crime, religion, power, urbanization and population.

STAT 301 Introduction to Biometry Credits 3. 3 Lecture Hours.

Intended for students in animal sciences. Introduces fundamental concepts of biometry including measures of location and variation, probability, tests of significance, regression, correlation and analysis of variance which are used in advanced courses and are being widely applied to animal-oriented industry. Credit willnot be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.


Intended for undergraduates in the biological sciences. Introduction to concepts of random sampling and statistical inference; estimation and testing hypotheses of means and variances; analysis of variance; regression analysis; chi-square tests. Credit will not be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.


Intended for undergraduates in the social sciences. Introduction to concepts of random sampling and statistical inference, estimation and testing hypotheses of means and variances, analysis of variance, regression analysis, chi-square tests. Credit will not be allowed for more than one of STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent.

VIBS 305 Biomedical Anatomy Credits 4. 2 Lecture Hours. 4 Lab Hours.

Comprehensive mammalian gross anatomy, using the dog as the model species; laboratory dissection, veterinary nomenclature with human correlates and the application of anatomy to clinical situations. Prerequisites: BIOL 114 and BIOL 124; junior or senior classification; BIMS major with a minimum overall 2.5 Texas A&M GPA.

VTPP 423 Biomedical Physiology I Credits 4. 3 Lecture Hours. 2 Lab Hours.

Physiological principles, review of cellular physiology, and development of an understanding of the nervous system and muscle, cardiovascular, and respiratory physiology; clinical applications related to organ systems. Prerequisites: VIBS 305; junior or senior classification.

BUSINESS MINOR

ACCT 209 Survey of Accounting Principles Credits 3. 3 Lecture Hours.

Accounting survey for non-business majors; non-technical accounting procedures, preparation and interpretation of financial statements and internal control. May not be used to satisfy degree requirements for majors in business. Business majors who choose to take this course must do so on a satisfactory/unsatisfactory basis.

FINC 409 Survey of Finance Principles Credits 3. 3 Lecture Hours.

Finance survey for non-business majors; financial markets, the investment banking process, interest rates, financial intermediaries and the banking system, financial instruments, time value of money concepts, security valuation and selection, and international finance. May not be used to satisfy degree requirements for majors in business or agribusiness. Prerequisites: Junior or senior classification; for students other than business and agribusiness.

ISTM 209 Business Information Systems Concepts Credits 3. 3 Lecture Hours.

Introduction to the use of computers in data and document management and as a problem-solving tool for business; fundamental concepts of information technology and theory; opportunities to use existing application software to solve various business information systems oriented problems. May not be used to satisfy degree requirements for majors in business. Prerequisite: For students other than business and agribusiness majors.

MGMT 209 Business, Government and Society Credits 3. 3 Lecture Hours.

Impact of the external environment-legal, political, economic and international-on business behavior; market and non-market solutions to contemporary public policies confronting business persons examined including antitrust law, employment and discrimination law, product safety regulation, consumer protection and ethics. May not be used to satisfy degree requirements for majors in business. Prerequisites: Sophomore classification; for students other than business and agribusiness majors.

VIBS 305 Biomedical Anatomy Credits 4. 2 Lecture Hours. 4 Lab Hours.

Comprehensive mammalian gross anatomy, using the dog as the model species; laboratory dissection, veterinary nomenclature with human correlates and the application of anatomy to clinical situations.Prerequisites: BIOL 114 and BIOL 124; junior or senior classification; BIMS major with a minimum overall 2.5 Texas A&M GPA.

VTPP 423 Biomedical Physiology I Credits 4. 3 Lecture Hours. 2 Lab Hours.

Physiological principles, review of cellular physiology, and development of an understanding of the nervous system and muscle, cardiovascular, and respiratory physiology; clinical applications related to organ systems. Prerequisites: VIBS 305; junior or senior classification.

BUSINESS MINOR



FINC 409 Survey of Finance Principles Credits 3. 3 Lecture Hours.

Finance survey for non-business majors; financial markets, the investment banking process, interest rates, financial intermediaries and the banking system, financial instruments, time value of money concepts, security valuation and selection, and international finance. May not be used to satisfy degree requirements for majors in business or agribusiness. Prerequisites: Junior or senior classification; for students other than business and agribusiness.

ISTM 209 Business Information Systems Concepts Credits 3. 3 Lecture Hours.

Introduction to the use of computers in data and document management and as a problem-solving tool for business; fundamental concepts of information technology and theory; opportunities to use existingapplication software to solve various business information systems oriented problems. May not be used to satisfy degree requirements for majors in business. Prerequisite: For students other than business and agribusiness majors.

MGMT 209 Business, Government and Society Credits 3. 3 Lecture Hours.

Impact of the external environment-legal, political, economic and international-on business behavior; market and non-market solutions to contemporary public policies confronting business persons examinedincluding antitrust law, employment and discrimination law, product safety regulation, consumer protection and ethics. May not be used to satisfy degree requirements for majors in business.Prerequisites: Sophomore classification; for students other than business and agribusiness majors.

MGMT 309 Survey of Management Credits 3. 3 Lecture Hours.

Survey for non-business majors of the basic functions and responsibilities of managers; includes the environmental context of management, planning and decision making, organization structure and design, leading and managing people, and the controlling process; issues of globalization, ethics, quality and diversity integrated throughout the course. May not be used to satisfy degree requirements for majors in business. Prerequisites: Junior classification; for students other than business and agribusiness majors.

MKTG 409 Principles of Marketing Credits 3. 3 Lecture Hours.

Survey of the basic concepts and decisions associated with product, promotion, distribution, and pricing; focuses on developing marketing strategies that contribute to building long-term customer relationships and achieving the organization's objectives. May not be used to satisfy degree requirements for a major in business. Prerequisites: Junior classification; for students other than business and agribusiness majors.

STEM MINOR COURSES

INST 310 Understanding Special Populations. (Credit 3)

Referral, assessment and categorization of special populations including physical, cognitive and affective characteristics; cultural, ethnic, economic and linguistic differences; giftedness; special education and compensatory programs; awareness of legislative history that results in rights for special populations. Prerequisite: Sophomore classification or above.

INST 322 Foundations of Education in a Multicultural Society. (Credit 3) Historical, philosophical and cultural foundations of education emphasizing education for a multicultural society Prerequisite: Junior classification or above.

RDNG 465 Reading in the Middle and Secondary Grades. (Credit 3) Reading needs of middle and secondary school students with emphasis upon curriculum organization for reading development and assessment of student progress in content area reading. (Only offered in the fall)

TEED 302 Teaching/Learning Processes: Psychological Perspectives on Education. (Credit 3) Psychological perspectives on instruction; examines learning processes, learner motivation, home and cultural influences, learning strategies; design and delivery of instruction; controversies regarding learning and instruction. Prerequisites: Junior classification; admission to teacher education.

TEFB 273 Introduction to Culture, Community, Society and Schools. (Credit 3)

Field-based course that introduces the culture of schooling and classrooms for analysis within the lens of language, gender, racial, socio-economic, ethnic and academic diversity; the family as a partner in education and educational equality discussed.

MGMT 309 Survey of Management Credits 3. 3 Lecture Hours.

Survey for non-business majors of the basic functions and responsibilities of managers; includes the environmental context of management, planning and decision making, organization structure and design, leading and managing people, and the controlling process; issues of globalization, ethics, quality and diversity integrated throughout the course. May not be used to satisfy degree requirements for majors in business. Prerequisites: Junior classification; for students other than business and agribusiness majors.

MKTG 409 Principles of Marketing Credits 3. 3 Lecture Hours.

Survey of the basic concepts and decisions associated with product, promotion, distribution, and pricing; focuses on developing marketing strategies that contribute to building long-term customer relationships and achieving the organization's objectives. May not be used to satisfy degree requirements for a major inbusiness. Prerequisites: Junior classification; for students other than business and agribusiness majors.

STEM MINOR COURSES

INST 310 Understanding Special Populations. (Credit 3)

Referral, assessment and categorization of special populations including physical, cognitive and affective characteristics; cultural, ethnic, economic and linguistic differences; giftedness; special education and compensatory programs; awareness of legislative history that results in rights for special populations. Prerequisite: Sophomore classification or above.

INST 322 Foundations of Education in a Multicultural Society. (Credit 3)Historical, philosophical and cultural foundations of education emphasizing education for a multicultural society Prerequisite: Junior classification or above.

RDNG 465 Reading in the Middle and Secondary Grades. (Credit 3)Reading needs of middle and secondary school students with emphasis upon curriculum organization for reading development and assessment of student progress in content area reading. (Only offered in the fall)

TEED 302 Teaching/Learning Processes: Psychological Perspectives on Education. (Credit 3) Psychological perspectives on instruction; examines learning processes, learner motivation, home and cultural influences, learning strategies; design and delivery of instruction; controversies regarding learning and instruction. Prerequisites: Junior classification; admission to teacher education.

TEFB 273 Introduction to Culture, Community, Society and Schools. (Credit 3)

Field-based course that introduces the culture of schooling and classrooms for analysis within the lens of language, gender, racial, socio-economic, ethnic and academic diversity; the family as a partner in education and educational equality discussed.

TEFB 322 Teaching and Schooling in Modern Society. (Credit 3)

Development, structure, management and finance of secondary schools; historical, philosophical, ethical and moral dimensions of teaching; role of school in a democratic society; teaching as a profession. Prerequisite: Junior or senior classification.

TEFB 324 Teaching Skills II. (Credit 3)

Study and development of teaching skills necessary for applying instructional strategies; teaching general strategies, assessing student learning, and analyzing and synthesizing multiple source data; emphasis given to adolescent development and cultures and to teacher and child cultures. Prerequisites: Successful completion or concurrent enrollment in TEFB 322; junior or senior classification.

TEFB 406 Science in the Middle and Secondary School. (Credit 3)

Methods course for the prospective secondary teacher in the physical and biological sciences; implementation of contemporary curricula. Phase IV, Practicum I. Prerequisites: Completion of Phases I, II and III of the secondary programs; admission to teacher education; enrollment in science-related teaching fiel. Successful completion of TEFB 322 and TEFB 32. (Only offered in the Fall)

TEFB 322 Teaching and Schooling in Modern Society. (Credit 3)

Development, structure, management and finance of secondary schools; historical, philosophical, ethical and moral dimensions of teaching; role of school in a democratic society; teaching as a profession. Prerequisite: Junior or senior classification.

TEFB 324 Teaching Skills II. (Credit 3)

Study and development of teaching skills necessary for applying instructional strategies; teaching general strategies, assessing student learning, and analyzing and synthesizing multiple source data; emphasis given to adolescent development and cultures and to teacher and child cultures. Prerequisites: Successful completion or concurrent enrollment in TEFB 322; junior or senior classification.

TEFB 406 Science in the Middle and Secondary School. (Credit 3)

Methods course for the prospective secondary teacher in the physical and biological sciences; implementation of contemporary curricula. Phase IV, Practicum I. Prerequisites: Completion of Phases I, II and III of the secondary programs; admission to teacher education; enrollment in science-related teaching fiel. Successful completion of TEFB 322 and TEFB 32. (Only offered in the Fall)

CURRICULUM IN

CATALOG NO. 143 (2020-2021)

FRESHMAN YEAR

3 2 4 3 3 15

Second Semester PHYS 201 ENGL 210 ECON 202 or 203 Core Math HIST 105

4 3 3 3 3 16

SOPHOMORE YEAR

3 3 3 3 3 15

Second Semester STAT 301 or 302 or 303 PHYS 202 or CHEM POLS 207 Language, Philosophy & Culture2

3 4 3 3 13

JUNIOR YEAR

4 3 3 3 3 16

Second Semester NFSC 315 or AGSM 315 AGEC 330 AGSM 360 AGEC

3 3 3 3 3 15

SENIOR YEAR

First Semester NFSC 201 NFSC 210 CHEM ENGL 10 or 10AGEC 105

First Semester AGSM 301 ACCT 209 or 229 POLS 206 Core MathHIST 106

First Semester NFSC 326/327 or C 326/327NFSC 311 AGEC 340 AGSM 473

First Semester

AGEC 453 NFSC 470 or ANSC 470

3 3 3 3 3 15

Creative Arts2 Technical Electives

3 3 9 15

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the TAMU residency requirement.

CURRICULUM IN

CATALOG NO. 14 (20 )

FRESHMAN YEAR

3 2 4 3 3 15

Second Semester PHYS 201 ENGL 210 ECON 202 or 203 Core Math HIST 105

4 3 3 3 3 16

SOPHOMORE YEAR

3 3 3 3 3 15

Second Semester STAT 301 or 302 or 303 PHYS 202 or CHEM POLS 207 Language, Philosophy & Culture2

3 4 3 3 13

JUNIOR YEAR

4 3 3 3 3 16

Second Semester NFSC 315 or AGSM 315 AGEC 330 AGSM 360 AGEC

3 3 3 3 3 15

SENIOR YEAR

First Semester NFSC 201 NFSC 210 CHEM ENGL 10 or 10AGEC 105

First Semester AGSM 301 ACCT 209 or 229 POLS 206 Core MathHIST 106

First Semester NFSC 326/327 or C 326/327NFSC 311 AGEC 340 AGSM 473

First Semester

AGEC 453 NFSC 470 or ANSC 470

3 3 3 3 3 15

Creative Arts2

Technical Electives

3 3 9 15


CURRICULUM IN

CATALOG NO. 143 (2020-2021)

University Core Curriculum Citizenship _______ History Elective (3) (TCCN: HIST 1301) _______ History Elective (3) (TCCN: HIST 1302) _______ POLS 206 (3) (TCCN: GOVT2305/2302) _______ POLS 207 (3) (TCCN: GOVT 2306/2301

Communication _______ ENGL 103 or 104 (3) (TCCN: 1301) _______ ENGL 210 (3) (TCCN: 2311)

Natural Sciences _______ CHEM (4) (TCCN: 1411)_______ PHYS 201 (4) (TCCN: 1401) _______ PHYS 202 (4) (TCCN: 1402) or

CHEM 1 (4) (TCCN: 1412)

Language, Philosophy and Culture2 _______ Language, Philosophy, and Culture Elective (3)

Mathematics and Statistics ______ Core Math (3) ______ Core Math (3) _______STAT 301, 302, or 303 (3) (must be taken at TAMU or AP Credit)

Social and Behavioral Sciences _______ AGEC 105 (3)

Creative Arts2 _______ Creative Arts Elective

International & Cultural Diversity _______ 3 hours _______ 3 hours

Writing Intensive Credits

Required Food Systems Industry Mgmt Courses _______ NFSC 201 (3) (online) _______ NFSC 210 (2) _______ NFSC 311 (3) _______ NFSC 315 (3)_______ NFSC (3)_______ NFSC 326/327 (4)_______ NFSC 470 (3)_______ AGEC 314 (3) _______ AGEC 330 (3) _______ AGEC 340 (3) _______ AGEC 453 (3)

_______ AGSM 360 (3) _______ AGSM 473 (3) _______ 3) (Internship)

Business Requirement (6) _______ ACCT 209 or 229 (3) _______ ECON 202 or 203 (3)

Technical Electives ( )_______


77


Program Evaluation












Program : BS FSIM





Majors : Food Sys Industry Mgmt






Spring 2024Concentrations :

Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs


No AND C. NFSC/HORT 311 3hrs

No AND D. NFSC/AGSM 315 3hrs

No AND E. NFSC/DASC 324 3hrs

No AND F. NFSC/DASC 326 3hrs

No AND G. NFSC/DASC 327 1hr

No AND H. NFSC/ANSC 470 3hrs

No AND I. AGEC 314 3hrs

No AND J. AGEC 330 3hrs

No AND K. AGEC 340 3hrs






Program Evaluation












Program : BS FSIM







Majors : Food Sys Industry Mgmt



Expected Graduation Date : Spring 2023 Concentrations :

Met Credits Courses





Transfer : 0.000 0


Area:



RequiredCourses


No A. NFSC 201 3hrs


No AND C. NFSC/HORT 311 3hrs

No AND D. NFSC/AGSM 315 3hrs

No AND E. NFSC/DASC 324 3hrs

No AND F. NFSC/DASC 326 3hrs

No AND G. NFSC/DASC 327 1hr

No AND H. NFSC/ANSC 470 3hrs

No AND I. AGEC 314 3hrs

No AND J. AGEC 330 3hrs

No AND K. AGEC 340 3hrs





No AND L. AGEC 453 3hrs

No AND M. AGSM 301 3hrs

No AND N. AGSM 360 3hrs

No AND O. AGSM 439 3hrs

No AND P. AGSM 440 3hrs

No AND Q. AGSM 473 3hrs

No AND R. NFSC 485 or 491 3hrs



Area:



RequiredCourses


No A. Accounting Pronciples 3hrs

Select from ACCT 209, 229

No AND B. Economic Principles 3hrs

Select from ECON 202, 203.



No AND D. Technical Electives 15hrs

Select from AGEC 422, 435, 485, 489, 491; AGSM 485, 489, 491;NFSC 202, 300; ANSC/NFSC 307; NFSC 314, 320; POSC/NFSC 406;NFSC 444; ANSC/NFSC 457; NFSC 485, 489, 491.



Area:



RequiredCourses






Area:



RequiredCourses


No A. MATH 140 3hrs

No AND B. MATH 142 3hrs



Area:



RequiredCourses


No A. CHEM 119 4hrs


No AND C. CHEM 120 or PHYS 202


No AND L. AGEC 453 3hrs

No AND M. AGSM 301 3hrs

No AND N. AGSM 360 3hrs

No AND O. AGSM 439 3hrs

No AND P. AGSM 440 3hrs

No AND Q. AGSM 473 3hrs

No AND R. NFSC 485 or 491 3hrs



Area:



RequiredCourses


No A. Accounting Pronciples 3hrs

Select from ACCT 209, 229

No AND B. Economic Principles 3hrs

Select from ECON 202, 203.



No AND D. Technical Electives 15hrs

Select from AGEC 422, 435, 485, 489, 491; AGSM 485, 489, 491;NFSC 202, 300; ANSC/NFSC 307; NFSC 314, 320; POSC/NFSC 406;NFSC 444; ANSC/NFSC 457; NFSC 485, 489, 491.



Area:



RequiredCourses






Area:



RequiredCourses


No A. MATH 140 3hrs

No AND B. MATH 142 3hrs



Area:



RequiredCourses


No A. CHEM 119 4hrs


No AND C. CHEM 120 or PHYS 202



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. AGEC 105 3hrs




Description:



RequiredCourses









Description:



RequiredCourses





Area:



Area:



RequiredCourses






Area:



RequiredCourses






Area:



RequiredCourses


No A. AGEC 105 3hrs




Description:



RequiredCourses









Description:



RequiredCourses





Area:



RequiredCourses



Two courses required. Only sections of NFSC, AGSM and AGEC courses with the Oral

Communication attribute [UCRT], or with the Writing attribute[UWRT] may be used to satisfy this requirement.



Area:



RequiredCourses




attribute [KICD].





Area:



RequiredCourses








Description:



RequiredCourses



Select from NFSC 300-499; AGEC 300-499; AGSM 300-499






Description:



RequiredCourses



Includes NFSC 100-499. AGEC 100-499; AGSM 100-499.





RequiredCourses



Two courses required.Only sections of NFSC, AGSM and AGEC courses with the OralCommunication attribute [UCRT], or with the Writing attribute[UWRT] may be used to satisfy this requirement.



Area:



RequiredCourses








Area:



RequiredCourses







Description:



RequiredCourses



Select from NFSC 300-499; AGEC 300-499; AGSM 300-499






Description:



RequiredCourses



Includes NFSC 100-499. AGEC 100-499; AGSM 100-499.




COURSE DESCRIPTIONS FOR

FOOD SYSTEMS INDUSTRY

MANAGEMENT

COURSE DESCRIPTIONS FOR

FOOD SYSTEMS INDUSTRY

MANAGEMENT





NFSC 311/HORT 311 Principles of Food Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.


NFSC 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.


NFSC 326/DASC 326 Food Bacteriology Credits 3. 3 Lecture Hours.

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control. Prerequisite: BIOL 206 or approval of instructor; junior or senior classification. Cross Listing: DASC 326/NFSC 326.


Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: NFSC 326/DASC 326 or approval of instructor. Cross Listing: ANSC 457/NFSC 457.





NFSC 311/HORT 311 Principles of Food Processing Credits 3. 2 Lecture Hours. 3 Lab Hours.


NFSC 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.


NFSC 326/DASC 326 Food Bacteriology Credits 3. 3 Lecture Hours.

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control. Prerequisite: BIOL 206 or approval of instructor; junior or senior classification. Cross Listing: DASC 326/NFSC 326.


Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: NFSC 326/DASC 326 or approval of instructor. Cross Listing: ANSC 457/NFSC 457.




Selected topics in an identified area of nutrition and food science. May be repeated for credit. Prerequisite: Junior or senior classification












Selected topics in an identified area of nutrition and food science. May be repeated for credit.Prerequisite: Junior or senior classification









AGEC 317 Economic Analysis for Agribusiness Management Credits 3. 3 Lecture Hours.

Quantitative methods used to address managerial problems, specifically calculus-based optimization, marginal analysis, elasticities, statistical and forecasting techniques, linear programming, and risk analysis; emphasis on theoretical aspects and applied analysis of managerial problems faced by agricultural firms. Prerequisites: AGEC 217; ECON 322 or ECON 323; SCMT 303 or STAT 301 or STAT 302 or STAT 303; and junior or senior classification; agricultural economics, agribusiness majors only; or approval of department head.

AGEC 330 Financial Management in Agriculture Credits 3. 3 Lecture Hours.

Principles of financial management of farms, ranches, and other agribusiness firms; financial statements, financial statement analysis, time value of money, investment analysis, firm growth, risk management, credit analysis and best business management practices. Prerequisites: AGEC 105 or 3 hours of economics; ACCT 209 or ACCT 229; and junior or senior classification.

AGEC 340 Agribusiness Management Credits 3. 3 Lecture Hours.

Survey of management practices throughout the food marketing chain; focuses on farm and ranch suppliers, farmers and ranchers, first handlers, food processors, food distributors, and restaurants, food retailers and institutions; use of case studies and models for the purpose of evaluating firm management success. Prerequisites: AGEC 105 or 3 hours of economics; and junior or senior classification.

AGEC 453 International Agribusiness Marketing Credits 3. 3 Lecture Hours.

Basic competencies in international marketing of agri-foods; and market entry, pricing, payment, finance, and promotion. Prerequisites: AGEC 105 or 3 hours of economics; and junior or senior classification.

AGEC 489/NFSC 489/AGMS 489 Special Topics in... Credits 1 to 4. 1 to 4 Lecture Hours.

Selected topics in an identified area of AGEC, AGSM and NFSC. May be repeated for credit. Prerequisite: Junior or senior classification.refrigeration and insulation, temperature

AGSM 301 Systems Analysis in Agriculture Credits 3. 3 Lecture Hours.

Operations research and systems theory applied to management problems in food and agricultural industries; linear programming, queuing theory, simulation and critical path method; provides the knowledge and computer skills to better manage resources for the evolving agricultural industries. Prerequisites: MATH 141 and MATH 142 with a grade of C or better.

AGEC 317 Economic Analysis for Agribusiness Management Credits 3. 3 Lecture Hours.

Quantitative methods used to address managerial problems, specifically calculus-based optimization, marginal analysis, elasticities, statistical and forecasting techniques, linear programming, and risk analysis; emphasis on theoretical aspects and applied analysis of managerial problems faced by agricultural firms. Prerequisites: AGEC 217; ECON 322 or ECON 323; SCMT 303 or STAT 301 or STAT 302 or STAT 303; and junior or senior classification; agricultural economics, agribusiness majors only; or approval of department head.

AGEC 330 Financial Management in Agriculture Credits 3. 3 Lecture Hours.

Principles of financial management of farms, ranches, and other agribusiness firms; financial statements,financial statement analysis, time value of money, investment analysis, firm growth, risk management, credit analysis and best business management practices. Prerequisites: AGEC 105 or 3 hours of economics; ACCT 209 or ACCT 229; and junior or senior classification.

AGEC 340 Agribusiness Management Credits 3. 3 Lecture Hours.

Survey of management practices throughout the food marketing chain; focuses on farm and ranch suppliers, farmers and ranchers, first handlers, food processors, food distributors, and restaurants, foodretailers and institutions; use of case studies and models for the purpose of evaluating firm management success. Prerequisites: AGEC 105 or 3 hours of economics; and junior or senior classification.

AGEC 453 International Agribusiness Marketing Credits 3. 3 Lecture Hours.

Basic competencies in international marketing of agri-foods; and market entry, pricing, payment, finance, and promotion. Prerequisites: AGEC 105 or 3 hours of economics; and junior or senior classification.

AGEC 489/NFSC 489/AGMS 489 Special Topics in... Credits 1 to 4. 1 to 4 Lecture Hours.

Selected topics in an identified area of AGEC, AGSM and NFSC. May be repeated for credit. Prerequisite: Junior or senior classification.refrigeration and insulation, temperature

AGSM 301 Systems Analysis in Agriculture Credits 3. 3 Lecture Hours.

Operations research and systems theory applied to management problems in food and agricultural industries; linear programming, queuing theory, simulation and critical path method; provides theknowledge and computer skills to better manage resources for the evolving agricultural industries. Prerequisites: MATH 141 and MATH 142 with a grade of C or better.

AGSM 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.

Elementary mechanics, physical and thermal properties of food and processing materials, heat transfer, mass and energy balances, psychrometrics (properties of air), insulation. Prerequisites: PHYS 201 or PHYS 218, or approval of instructor. Cross Listing: NFSC 315/AGSM 315.

AGSM 360 Occupational Safety Management Credits 3. 2 Lecture Hours. 2 Lab Hours.

Safety considerations in the work environment, including safety mandates, safety mission, personal and business liability, fire, chemical, dust, machine noise, personal protective devices; design and implementation of safety programs. Prerequisite: Junior or senior classification.

AGSM 473 Project Management for Agricultural Systems Technology Credits 3. 3 Lecture Hours.

Development of fundamental skill set in project management; basic knowledge of project management methods, tools and techniques; includes organization and life cycle, management processes, integration management, time management, cost management, quality management, communications management, risk management, procurement management, stakeholder management. Prerequisites: AGSM 301 and senior classification.

AGSM 484/AGEC 484/NFSC 484 - Internship Credits 0 to 6. 0 to 6 Other Hours.

Practical experience working in a professional agricultural and/or food systems management setting. May be taken three times. Prerequisites: Junior or senior classification; approval of the instructor.

CHEM 1 Fundamentals of Chemistry I Credits 3. 3 Lecture Hours.

(CHEM 1311, 1411*) Fundamentals of Chemistry I. Introduction to modern theories of atomic structure and chemical bonding; chemical reactions; stoichiometry; states of matter; solutions; equilibrium; acids and bases; coordination chemistry.

CHEM 1 Fundamentals of Chemistry II Credits 3. 3 Lecture Hours.

(CHEM 1312, 1412) Fundamentals of Chemistry II. Theory and applications of oxidation-reductions systems; thermodynamics and kinetics; complex equilibria and solubility product; nuclear chemistry; descriptive inorganic and organic chemistry.

AGSM 315 Food Process Engineering Technology Credits 3. 2 Lecture Hours. 2 Lab Hours.

Elementary mechanics, physical and thermal properties of food and processing materials, heat transfer, mass and energy balances, psychrometrics (properties of air), insulation. Prerequisites: PHYS 201 or PHYS 218, or approval of instructor. Cross Listing: NFSC 315/AGSM 315.

AGSM 360 Occupational Safety Management Credits 3. 2 Lecture Hours. 2 Lab Hours.

Safety considerations in the work environment, including safety mandates, safety mission, personal and business liability, fire, chemical, dust, machine noise, personal protective devices; design and implementation of safety programs. Prerequisite: Junior or senior classification.

AGSM 473 Project Management for Agricultural Systems Technology Credits 3. 3 Lecture Hours.

Development of fundamental skill set in project management; basic knowledge of project management methods, tools and techniques; includes organization and life cycle, management processes, integration management, time management, cost management, quality management, communications management, risk management, procurement management, stakeholder management. Prerequisites: AGSM 301 and senior classification.

AGSM 484/AGEC 484/NFSC 484 - Internship Credits 0 to 6. 0 to 6 Other Hours.

Practical experience working in a professional agricultural and/or food systems management setting. May be taken three times. Prerequisites: Junior or senior classification; approval of the instructor.

CHEM 1 Fundamentals of Chemistry I Credits 3. 3 Lecture Hours.

(CHEM 1311, 1411*) Fundamentals of Chemistry I. Introduction to modern theories of atomic structure and chemical bonding; chemical reactions; stoichiometry; states of matter; solutions; equilibrium; acids and bases; coordination chemistry.

CHEM 1 Fundamentals of Chemistry II Credits 3. 3 Lecture Hours.

(CHEM 1312, 1412) Fundamentals of Chemistry II. Theory and applications of oxidation-reductions systems; thermodynamics and kinetics; complex equilibria and solubility product; nuclear chemistry; descriptive inorganic and organic chemistry.

MATH 140 Mathematics for Business and Social Sciences Credits 3. 3 Lecture Hours.

(MATH 1324) Mathematics for Business and Social Sciences. (3.0). Application of common algebraic functions, including polynomial, exponential, logarithmic and rational, to problems in business, economics and the social sciences; includes mathematics of finance, including simple and compound interest and annuities; systems of linear equations; matrices; linear programming; and probability, including expected value. No credit will be given for more than one of MATH 140, MATH 141 and MATH 166. Prerequisite: High school algebra I and II and geometry.

MATH 141 Finite Mathematics Credits 3. 3 Lecture Hours.

Linear equations and applications; systems of linear equations, matrix algebra and applications, linear programming, probability and applications, statistics. No credit will be given for more than one of MATH 140, MATH 141 and MATH 166. Prerequisites: High school algebra I and II and geometry.

MATH 142 Business Calculus Credits 3. 3 Lecture Hours.

(MATH 1325, MATH 1425) Business Calculus. Limits and continuity; techniques and applications of derivatives including curve sketching and optimization; techniques and applications of integrals; emphasis on applications in business, economics, and social sciences. Only one of the following will satisfy the requirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151 and MATH 171. Prerequisites: MATH 140 or equivalent or acceptable score on Texas A&M University math placement exam.


(PHYS 1301 and 1101, 1401) College Physics. Fundamentals of classical mechanics, heat, and sound. Primarily for architecture, education, premedical, predental, and preveterinary medical students.




Intended for undergraduates in the biological sciences. Introduction to concepts of random sampling and statistical inference; estimation and testing hypotheses of means and variances; analysis of variance; regression analysis; chi-square tests. Only one of the following will satisfy the requirements for a degree: STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent; junior or senior classification.

MATH 140 Mathematics for Business and Social Sciences Credits 3. 3 Lecture Hours.

(MATH 1324) Mathematics for Business and Social Sciences. (3.0). Application of common algebraic functions, including polynomial, exponential, logarithmic and rational, to problems in business, economics and the social sciences; includes mathematics of finance, including simple and compound interest and annuities; systems of linear equations; matrices; linear programming; and probability, including expected value. No credit will be given for more than one of MATH 140, MATH 141 and MATH 166. Prerequisite: High school algebra I and II and geometry.

MATH 141 Finite Mathematics Credits 3. 3 Lecture Hours.

Linear equations and applications; systems of linear equations, matrix algebra and applications, linear programming, probability and applications, statistics. No credit will be given for more than one of MATH 140, MATH 141 and MATH 166. Prerequisites: High school algebra I and II and geometry.

MATH 142 Business Calculus Credits 3. 3 Lecture Hours.

(MATH 1325, MATH 1425) Business Calculus. Limits and continuity; techniques and applications of derivatives including curve sketching and optimization; techniques and applications of integrals; emphasis on applications in business, economics, and social sciences. Only one of the following will satisfy therequirements for a degree: MATH 131, MATH 142, MATH 147, MATH 151 and MATH 171. Prerequisites: MATH 140 or equivalent or acceptable score on Texas A&M University math placement exam.


(PHYS 1301 and 1101, 1401) College Physics. Fundamentals of classical mechanics, heat, and sound. Primarily for architecture, education, premedical, predental, and preveterinary medical students.




Intended for undergraduates in the biological sciences. Introduction to concepts of random sampling and statistical inference; estimation and testing hypotheses of means and variances; analysis of variance; regression analysis; chi-square tests. Only one of the following will satisfy the requirements for a degree: STAT 301, STAT 302 or STAT 303. Prerequisite: MATH 141 or MATH 166 or equivalent; junior or senior classification.

FINANCIAL AID, SCHOLARSHIPS AND TUITION REBATES

Financial AidFinancial aid consists of scholarships and grants, loans and part-time employment. To determine your eligibility to receive financial assistance, you must submit the Free Application for Federal Student Aid (FAFSA) each academic year. You may access the electronic version of the FAFSA online at www.fafsa.ed.gov. To contact a financial aid counselor call (979) 845-3236. Information concerning tuition, fees, and financial aid is published in the Texas A&M University Undergraduate Catalog or online at http://financialaid.tamu.edu/.

Scholarships: Departments of Nutrition & Food Science (for continuing students)

o Deadline: Check with the Advising Office- typically February 1st.o Students are recognized at the Department Banquet during Parent’s Weekend.o Amounts vary depending upon scholarshipo Scholarship application will be posted at http://nfs.tamu.edu

Institute of Food Technologistso Deadline: Check Website www.ift.org dependent upon classificationo Amounts varyo IFT has scholarships for incoming freshmen in Food Science.

Texas Food Processors Associationo Deadline: Usually in October.o Applications available in the advising office and online at http://nfs.tamu.eduo Amounts vary.

Alamo and Longhorn IFTo Deadline: Usually in October.o Applications available in the advising office and online at http://nfs.tamu.eduo Amounts vary.

Refund of Tuition and Fees: A student may drop courses during the first four days of a fall or spring semester. Refunds will not be issued for classes dropped after the 12th class day of a full semester. Please see the TAMU official academic calendar for specific dates.

Tuition Rebate: Certain undergraduate students who attempt not more than three hours in excess of the minimum number of semester credit hours required to complete the degree in the catalog under which they will graduate may be entitled to a $1,000 rebate if they meet the criteria. Students must apply PRIOR to commencement during their last term. Several conditions apply and students must meet all specified criteria.

HELPFUL WEBSITES

TAMU homepage: http://www.tamu.edu/Department of Nutrition and Food Science: http://nfs.tamu.eduOffice of Admissions and Records: http://www.tamu.edu/admissions/Student Financial Aid: http//:financialaid.tamu.eduTAMU Student Organizations: http://getinvolved.tamu.edu/Institute of Food Technologists: www.ift.org

STUDENT ORGANIZATIONSA broad education involves not only course work to develop professional expertise and knowledge,



Scholarships:Department of Nutrition & Food Science (for continuing students)

o Deadline: Check with the Advising Office- typically February 1st.o Students are recognized at the Department Banquet during Parent’s Weekend.o Amounts vary depending upon scholarshipo Scholarship application will be posted at http://nfs.tamu.edu

Institute of Food Technologistso Deadline: Check Website www.ift.org dependent upon classificationo Amounts varyo IFT has scholarships for incoming freshmen in Food Science.

Texas Food Processors Associationo Deadline: Usually in October.o Applications available in the advising office and online at http://nfs.tamu.eduo Amounts vary.

Alamo and Longhorn IFTo Deadline: Usually in October.o Applications available in the advising office and online at http://nfs.tamu.eduo Amounts vary.

Refund of Tuition and Fees: A student may drop courses during the first four days of a fall or spring semester. Refunds will not be issued for classes dropped after the 12th class day of a full semester. Please see the TAMU official academic calendar for specific dates.

Tuition Rebate: Certain undergraduate students who attempt not more than three hours in excess of the minimum number of semester credit hours required to complete the degree in the catalog under which they will graduate may be entitled to a $1,000 rebate if they meet the criteria. Students must apply PRIOR to commencement during their last term. Several conditions apply and students must meet all specified criteria.

HELPFUL WEBSITES

TAMU homepage: http://www.tamu.edu/Department of Nutrition and Food Science: http://nfs.tamu.eduOffice of Admissions and Records: http://www.tamu.edu/admissions/Student Financial Aid: http//:financialaid.tamu.eduTAMU Student Organizations: http://getinvolved.tamu.edu/Institute of Food Technologists: www.ift.org

STUDENT ORGANIZATIONSA broad education involves not only course work to develop professional expertise and knowledge,

but also learning and developing social and leadership skills. Students are encouraged to become actively involved in on-campus and off-campus organizations. Food Science students often choose to participate in one or more of these groups: Institute of Food Technologists Student Association - Texas A&M Chapter

Supports and encourages both undergraduate and graduate students enrolled in the FoodScience and Technology program. Members may attend presentations by food industryrepresentatives, participate in fundraising and social activities, visit local food productionfacilities, and travel to regional and/or state professional conferences and events.

IFT National Student Association

Food Science and Technology majors may apply for student membership in the Institute ofFood Technologists (IFT), thus automatically becoming members of the IFT StudentAssociation. The IFT Student Association offers special services and activities, includingarea meetings, Food Product Development team competition, special programs at the IFTAnnual Meeting, research paper competitions, Student Chapter of the Year competition, andFood Technology College Bowl. The IFT Student Association, which is run by and for thestudents, also provides students a voice in IFT affairs and committees.

Links to Some of the Largest Food Companies

Phillip Morris Co., Inc. /www.kraftfoods.comPepsico, Inc. / www.pepsico.comCoca-Cola, Inc. / www.cocacola.comConAgra, Inc. / www.healthychoice.comDel Monte, Inc /http://www.delmonte.com/CompanyHeinz / http://www.heinz.comIBP, Inc. / www.ibpinc.comAnheuser-Busch Co., Inc. /www.budweiser.com

Campbell Soup Co. /www.campbellsoups.comSeagram Co. / www.seagram.comKellogg Co. / www.kelloggs.comTyson Foods, Inc. / www.tyson.comGeneral Mills / www.general-mills.comQuaker Oats Co. / www.quakeroats.comProctor & Gamble / www.pg.comHershey Foods / www.hersheys.com

but also learning and developing social and leadership skills. Students are encouraged to become actively involved in on-campus and off-campus organizations. Food Science students often choose to participate in one or more of these groups: Institute of Food Technologists Student Association - Texas A&M Chapter

Supports and encourages both undergraduate and graduate students enrolled in the FoodScience and Technology program. Members may attend presentations by food industryrepresentatives, participate in fundraising and social activities, visit local food productionfacilities, and travel to regional and/or state professional conferences and events.

IFT National Student Association

Food Science and Technology majors may apply for student membership in the Institute ofFood Technologists (IFT), thus automatically becoming members of the IFT StudentAssociation. The IFT Student Association offers special services and activities, includingarea meetings, Food Product Development team competition, special programs at the IFTAnnual Meeting, research paper competitions, Student Chapter of the Year competition, andFood Technology College Bowl. The IFT Student Association, which is run by and for thestudents, also provides students a voice in IFT affairs and committees.

Links to Some of the Largest Food Companies

Phillip Morris Co., Inc. /www.kraftfoods.comPepsico, Inc. / www.pepsico.comCoca-Cola, Inc. / www.cocacola.comConAgra, Inc. / www.healthychoice.comDel Monte, Inc /http://www.delmonte.com/CompanyHeinz / http://www.heinz.comIBP, Inc. / www.ibpinc.comAnheuser-Busch Co., Inc. /www.budweiser.com

Campbell Soup Co. /www.campbellsoups.comSeagram Co. / www.seagram.comKellogg Co. / www.kelloggs.comTyson Foods, Inc. / www.tyson.comGeneral Mills / www.general-mills.comQuaker Oats Co. / www.quakeroats.comProctor & Gamble / www.pg.comHershey Foods / www.hersheys.com




o Deadline: Check with the Advising Office- typically February 1st.o Students are recognized at the Department .o Amounts vary depending upon scholarshipo Scholarship application will be posted at http://nfs.tamu.edu

Academy of Nutrition and Dietetics Foundationo Deadline: Check Websiteo Amounts range from $500 to $3,000o Must be Academy of Nutrition and Dietetics Foundation Student Member.o http://www.eatright.org

Texas Academy of Nutrition and Dietetics Foundationo Deadline: Usually around December 2ndo Dietetics Students Onlyo Amounts varyo Go to http://www.nutrition4texas.org/tdaf/scholarships for more info.

Refund of Tuition and FeesA student may drop courses during the first four days of a fall or spring semester. Refunds will not be issued for classes dropped after the 12th class day of a full semester. Please see the TAMU official academic calendar for specific dates.

Tuition RebateCertain undergraduate students who attempt not more than three hours in excess of the minimum number of semester credit hours required to complete the degree in the catalog under which they will graduate may be entitled to a $1,000 rebate if they meet the criteria. Students must apply PRIOR to commencement during their last term. Several conditions apply and students must meet all specified criteria.




o Deadline: Check with the Advising Office- typically February 1st.o Students are recognized at the Department .o Amounts vary depending upon scholarshipo Scholarship application will be posted at http://nfs.tamu.edu

Academy of Nutrition and Dietetics Foundationo Deadline: Check Websiteo Amounts range from $500 to $3,000o Must be Academy of Nutrition and Dietetics Foundation Student Member.o http://www.eatright.org

Texas Academy of Nutrition and Dietetics Foundationo Deadline: Usually around December 2ndo Dietetics Students Onlyo Amounts varyo Go to http://www.nutrition4texas.org/tdaf/scholarships for more info.

Refund of Tuition and FeesA student may drop courses during the first four days of a fall or spring semester. Refunds will not be issued for classes dropped after the 12th class day of a full semester. Please see the TAMU official academic calendar for specific dates.

Tuition RebateCertain undergraduate students who attempt not more than three hours in excess of the minimum number of semester credit hours required to complete the degree in the catalog under which they will graduate may be entitled to a $1,000 rebate if they meet the criteria. Students must apply PRIOR to commencement during their last term. Several conditions apply and students must meet all specified criteria.

HELPFUL WEBSITES

TAMU homepage: http://www.tamu.edu/Department of Nutrition and Food Science: http://nfs.tamu.eduOffice of Admissions and Records: http://www.tamu.edu/admissions/Student Financial Aid: https://finacialaid.tamu.edu/Academy of Nutrition and Dietetics homepage: http://www.eatright.org/Accreditation Council for Education in Nutrition and Dietetics (ACEND):http://www.eatright.org/ACENDCommission on Dietetic Registration: http://www.cdrnet.orgTAMU Student Organizations: http://studentactivities.tamu.edu/Office of Professional School Advising: http://honors.tamu.edu/opsa/TAMU Course Catalogs: http://www.tamu.edu/admissions/catalogs/Office of Registrar: http://admissions.tamu.edu/registrar/

STUDENT ORGANIZATIONS

Nutrition and Dietetics Association*Food Science ClubAgForLife Student Association

For a list of all organizations at Texas A&M, visit http://getinvolved.tamu.edu/

*NDA is a campus organization composed of Nutritional Science majors and other students with aninterest in nutrition. Nutrition and Dietetic Association meetings provide opportunities to learn aboutcareer possibilities in the nutrition and dietetics field and to hear speakers on current topics in nutrition.The Nutrition and Dietetic Association also sponsors philanthropic and social activities, promoting clubmember interaction. All Nutritional Science majors are strongly urged to join as soon as they enter themajor. For more information, visit their website at http://tamu-nda.tamu.edu

HELPFUL WEBSITES

TAMU homepage: http://www.tamu.edu/Department of Nutrition and Food Science: http://nfs.tamu.eduOffice of Admissions and Records: http://www.tamu.edu/admissions/Student Financial Aid: https://finacialaid.tamu.edu/Academy of Nutrition and Dietetics homepage: http://www.eatright.org/Accreditation Council for Education in Nutrition and Dietetics (ACEND):http://www.eatright.org/ACENDCommission on Dietetic Registration: http://www.cdrnet.orgTAMU Student Organizations: http://studentactivities.tamu.edu/Office of Professional School Advising: http://honors.tamu.edu/opsa/TAMU Course Catalogs: http://www.tamu.edu/admissions/catalogs/Office of Registrar: http://admissions.tamu.edu/registrar/

STUDENT ORGANIZATIONS

Nutrition and Dietetics Association*Food Science ClubAgForLife Student Association

For a list of all organizations at Texas A&M, visit http://getinvolved.tamu.edu/

*NDA is a campus organization composed of Nutritional Science majors and other students with aninterest in nutrition. Nutrition and Dietetic Association meetings provide opportunities to learn aboutcareer possibilities in the nutrition and dietetics field and to hear speakers on current topics in nutrition.The Nutrition and Dietetic Association also sponsors philanthropic and social activities, promoting clubmember interaction. All Nutritional Science majors are strongly urged to join as soon as they enter themajor. For more information, visit their website at http://tamu-nda.tamu.edu

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TRIAL SCHEDULE

8:00 8:00

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4:103:55

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TRIAL SCHEDULE

8:00 8:00

9:109:35

10:20

11:30 11:10

12:4012:45

1:50

3:00 2:20

4:103:55

5:45

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TRIAL SCHEDULE

8:00 8:00

9:109:35

10:20

11:30 11:10

12:4012:45

1:50

3:00 2:20

4:103:55

5:45

5:30

TRIAL SCHEDULE

8:00 8:00

9:10 9:35

10:20

11:30 11:10

12:40 12:45

1:50

3:00 2:20

4:10 3:55

5:45

5:30

TRIAL SCHEDULE

8:00 8:00

9:10 9:35

10:20

11:30 11:10

12:40 12:45

1:50

3:00 2:20

4:10 3:55

5:45

5:30

TRIAL SCHEDULE

8:00 8:00

9:10 9:35

10:20

11:30 11:10

12:40 12:45

1:50

3:00 2:20

4:10 3:55

5:45

5:30

TRIAL SCHEDULE

8:00 8:00

9:10 9:35

10:20

11:30 11:10

12:40 12:45

1:50

3:00 2:20

4:10 3:55

5:45

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