College of Agriculture and Applied Sciences

Department of Nutrition, Dietetics and Food Sciences

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• For more information about Nutrition, Dietetics and Food Sciences, see website.
• Following is a sample four-year plan. Please note that student-specific plans may differ.
• Admitted students must meet with an advisor. Current students should also meet with an advisor and log in to Degree Works  to check student-specific program progress.

Minimum University Requirements
Total Credits	120			Grade Point Average (most majors require higher GPA)	2.00 GPA
Credits of C- or better	100			Credits of upper-division courses (#3000 or above)	40
Total USU Credits	30			Upper-division USU Credits	20
USU Credits within the Major	10			Credits in Minor (if required)	12
Credits in Major	see below			Credits in American Institutions	3
General Education Requirements	see link			University Studies Depth Requirements	see link
NOTES: The highest math requirement for this degree is MATH 1210 .

 

Admissions Requirements for this Program
New freshmen	Admitted to USU in Good Standing			Transfer students from other institutions or other programs at USU	2.75 GPA

First Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
CHEM 1210: Principles of Chemistry I	4			CHEM 1220: Principles of Chemistry II (BPS)	4
CHEM 1215: Chemical Principles Laboratory I	1			CHEM 1225: Chemical Principles Laboratory II	1
MATH 1050: College Algebra (QL)	4			ENGL 1010: Introduction to Writing: Academic Prose (CL1)	3
NDFS 1010: Chocolate: Science, History, and Society (BPS)	3			MATH 1060: Trigonometry	2
Breadth Social Sciences (BSS)	3	Can take pass/fail		NDFS 1020: Science and Application of Human Nutrition (BLS)	3
				Breadth American Institutions (BAI)	3	Can take pass/fail
Comments				Comments

Second Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
BIOL 1610: Biology I	3			ENGL 2010: Intermediate Writing: Research Writing in a Persuasive Mode (CL2)	3
BIOL 1615: Biology I Laboratory	1			STAT 2000: Statistical Methods (QI)  or STAT 3000: Statistics for Scientists (QI)	4  or 3
CHEM 2300: Principles of Organic Chemistry  or CHEM 2310: Organic Chemistry I	3  or 4			NDFS 1250: Sanitation and Safety	3
CHEM 2315: Organic Chemistry Laboratory I	1			NDFS 2040: Fundamentals of Food Processing	3
MATH 1210: Calculus I (QL)	4
Breadth Creative Arts (BCA)	3	Can take pass/fail
Comments				Comments

Summer Semester
Summer Semester	Credits	General Education Info and Notes:
CHEM 3700: Introductory Biochemistry	3
CHEM 3710: Introductory Biochemistry Laboratory	1
Comments				Comments

Third Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
BIOL 3300: General Microbiology	4			NDFS 5100: Sensory Evaluation of Food (QI)	3
PHYS 2110: General Physics - Life Sciences I	4			NDFS 5110: Food Microbiology (CI)	3
NDFS 5560: Food Chemistry	4			NDFS 5111: Food Microbiology Laboratory	1
NDFS 5020: Meat Technology and Processing	4			NDFS 5500: Food Analysis (QI)	4
				Breadth Humanities (BHU)	3	Can take pass/fail; CMST 1020  or CMST 2110  is suggested
Comments				Comments

Fourth Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
NDFS 4440: Fundamentals of Food Engineering (QI)	4			NDFS 5030: Dairy Technology and Processing	3
NDFS 5510: Food Laws and Regulations	3			NDFS 5040: Dairy Foods Processing Laboratory	1
NDFS 5250: Occupational Experiences in Nutrition and Food Sciences	1-3	Enroll in 2 credits		Depth Social Sciences (DSS)	3	Can take pass/fail
NDFS 5920: Food Product Development (CI)	3			Elective Course	3	Can take pass/fail
Depth Humanities and Creative Arts (DHA)	2	Can take pass/fail; CMST course recommended if requirement is not complete		Elective Course	3	Can take pass/fail
Comments				Comments

Contact Dawnetta Mahnken, dawnetta.mahnken@usu.edu, 435-797-2282 for advising or schedule an appointment through this link.