Bachelor of Science in Food and Nutrition in Business and Industry

Website: https://twu.edu/nutrition-food-sciences/undergraduate-programs/bs-in-food-and-nutrition-in-business-and-industry/

The Bachelor of Science in Food and Nutrition in Business and Industry program provides students with a background in both nutrition and food. Graduates may seek employment in aspects of food or nutrition, particularly in quality control and quality assurance, food product development, foodservice management, food and nutrition management software, sales, marketing, or research. Government agencies focused on food safety are also potential employers.

Marketable Skills

Marketable skills prepare students for success in a variety of professional settings. Developed through academic coursework, co-curricular engagement, and extracurricular involvement, these skills include communication, critical thinking, teamwork, ethical reasoning, adaptability, and digital literacy. Whether directly related to a student’s major or serving as complementary strengths, marketable skills enhance career readiness and reflect TWU’s commitment to producing graduates who are prepared to thrive in today’s dynamic workforce.

  1. Understand and apply Hazard Analysis and Critical Control Point (HACCP), especially with enactment of the Food Safety Modernization Act.
  2. ​Understand how to conduct Cost Optimization.
  3. Identify the function of specific food ingredients and how to select correct cooking techniques to maintain and improve food quality.
  4. Work in teams on the development of new food from Concept to Prototype.
  5. Work in team presentations.
  6. Give or follow instructions to and from others.
  7. Lead a team.

Admissions

All applicants must meet the general undergraduate admission requirements.

Degree Requirements

Total Semester Credit Hours (SCH): 120  

Major: 40 SCH  Required Minor: 18 SCH  

Program Code: FOODNUTRBUSIND.BS;   CIP Code: 19.0501.00

Texas Core Curriculum

Course Title Credits
ENG 1013Composition I (10)3
ENG 1023Composition II (10)3
Mathematics (20)3
Life & Physical Sciences (30)6
Language, Philosophy, & Culture (40)3
Creative Arts (50)3
HIST 1013History of the United States, 1492-1865 (60)3
HIST 1023History of the United States, 1865 to the Present (60)3
POLS 2013U.S. National Government (70)3
POLS 2023Texas Government (70)3
Social & Behavioral Sciences (80)3
CAO: Multicultural-Women's Studies (90)3
CAO: First Year Seminar, Wellness or Mathematics (91)3
Total SCHs42

Courses Required for Major

Course Title Credits
NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		3
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		4
NFS 2323Introduction to Nutrition3
NFS 3063Ecology of Foods and Nutrition3
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		4
NFS 3393Principles of Culinary Science 3
NFS 3713
& NFS 3722		Quantity Food Production and Service
and Quantity Food Production and Service Laboratory		5
NFS 4024Food Product Development4
NFS 4033Food Chemistry3
NFS 4043Food Safety Systems3
NFS 4123Sensory Evaluation of Food3
NFS 4503Food Processing and Unit Operations3
NFS 4943Trends and Controversies in Nutrition and Food Sciences3
Total SCHs44

Departmental Requirements

Course Title Credits
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		4
CHEM 1013
& CHEM 1011		Introductory Chemistry
and Introductory Chemistry Laboratory		4
CHEM 1023
& CHEM 1021		Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory		4
MATH 1703Elementary Statistics I3
NFS 3173Culture and Food3
SPCH 1013Oral Communication3
Elective4
Total SCHs25

Required Minor

Students must select from the following minors:

Recommended Plan of Study

First Year
FallTCCNSCHs
NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		 3
ENG 1013Composition I ENGL 13013
HIST 1013History of the United States, 1492-1865 HIST 13013
MATH 1703Elementary Statistics I MATH 13423
UNIV 1231First-Year Seminar: Learning Frameworks EDUC 1100, EDUC 1200, EDUC 13001
CAO: Wellness or Mathematics2
 SCHs 15
SpringTCCN
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		 BIOL 1406
& BIOL 1106		4
ENG 1023Composition II ENGL 13023
HIST 1023History of the United States, 1865 to the Present HIST 13023
Multicultural Women's Studies3
Minor3
 SCHs 16
Second Year
FallTCCN
NFS 2323Introduction to Nutrition BIOL 13223
CHEM 1013
& CHEM 1011		Introductory Chemistry
and Introductory Chemistry Laboratory		 CHEM 1305
& CHEM 1106		4
POLS 2013U.S. National Government GOVT 23053
SPCH 1013Oral Communication SPCH 13113
Social/Behavioral Sciences Core3
 SCHs 16
SpringTCCN
CHEM 1023
& CHEM 1021		Introduction to Organic and Physiological Chemistry
and Introduction to Organic and Physiological Chemistry Laboratory		 CHEM 1307
& CHEM 1107		4
POLS 2023Texas Government GOVT 23063
Creative Arts Core3
Minor6
 SCHs 16
Third Year
FallTCCN
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		 4
NFS 3063Ecology of Foods and Nutrition 3
NFS 3393Principles of Culinary Science 3
Minor3
Elective1
 SCHs 14
SpringTCCN
NFS 3173Culture and Food 3
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		 4
NFS 3713
& NFS 3722		Quantity Food Production and Service
and Quantity Food Production and Service Laboratory		 5
Minor3
 SCHs 15
Fourth Year
FallTCCN
NFS 4024Food Product Development 4
NFS 4033Food Chemistry 3
NFS 4043Food Safety Systems 3
NFS 4943Trends and Controversies in Nutrition and Food Sciences 3
 SCHs 13
SpringTCCN
NFS 4123Sensory Evaluation of Food 3
NFS 4503Food Processing and Unit Operations 3
Language, Philosophy, Culture Core3
Minor3
Elective3
 SCHs 15
 Total SCHs:  120