Food Science & Nutrition
Courses | Employment
Majors/Minors
The food science and nutrition major is designed for persons interested in general positions in
the food industry that may include activities such as food product development, quality assurance
monitoring or consumer education programs.
- Nutrition Sciences 140, 200, 220, 240, 250, 350, 390, 404, 410, 425 and 440; Biology 160; Chemistry 101 and 104; and Sociology 361.
- A minimum of 15 hours in the major field must be completed at Dominican University.
- It is advisable for interested freshmen to consult with an advisor in the department prior to registration and take courses such as Chemistry 101 and 104, and English 101 and 102 in the freshman year.
Majors in food science and nutrition may elect to earn the Bachelor of Science degree or the
Bachelor of Arts degree. Major requirements are the same for either degree. For those students
interested in positions as food scientists, specific course work is required to meet the Institute
of Food Technologists (IFT) Undergraduate Curriculum Minimum Standards for Degrees in Food Science.
The food science curriculum is currently under review for IFT formal approval. IFT requirements
include: Nutrition Sciences 140, 200, 220, 240, 250, 350, 370, 380, 390, 410, 425 and 440;
Chemistry 101 and 104; Biology 160; Sociology 361; Physics 211; Mathematics 190. In addition, an
internship is highly recommended in the food industry.
Minor Requirements
- Nutrition Sciences 200, 250 and 390; and two electives to complete a total of 18 to 24 semester hours selected from Nutrition Sciences 140, 404, 410 and 425.
- A minimum of 9 hours in the minor field must be completed at Dominican University.
- This program is administered by the Department of Nutrition Sciences.
Courses
140. FOOD SERVICE SANITATION (3)
The sanitation of facilities and equipment in food services; the protection of food from microbiological and other contamination.
Qualifies for Illinois and national sanitation certification.
200. FUNDAMENTALS OF FOODS (3)
Scientific principles of food preparation with reference to optimum quality, microbiological safety and preservation of nutrients.
202.APPLICATIONS OF FOODS (3)
Applications of selected food preparation.
220. SENSORY EVALUATION (3)
Study of qualitative and quantitative techniques used to measure and evaluate the sensory perceptions of food products and ingredients.
Prerequisite: Nutrition Sciences 200
240. FOOD CHEMISTRY (3)
Covers the basic composition, structure and properties of foods and the chemistry of changes occurring during processing and utilization.
Prerequisites: Chemistry 101 and 104
250. NUTRITION (3)
Study of the scientific principles of nutrition as they apply to individuals and groups with application to meeting the nutrient requirements throughout the life span.
Listed also at Natural Science 250.
This course will satisfy the natural sciences core area requirement.
275.SPORTS NUTRITION AND HEALTH PROMOTION (3)
This course presents a wide array of nutrition and health topics related to sports and physical activity.Emphasis is on maintaining and improving health, understanding physiological and metabolic processes, and developing lifestyle options.Interdisciplinary faculty incorporate lecture, discussion, projects and hands-on experience (dietary evaluation, food preparation, physical activity choices).
Prerequisite:Nutrition Sciences 250.
280. MULTICULTURAL FOOD PATTERNS: EXPERIENCING CULTURE THROUGH FOOD OF THE NON-WESTERN THIRD WORLD (3)
A study of the cultural influences of food in non-western third world societies including nourishment, health beliefs and practices, religion, social communication and socioeconomic status.
This course will satisfy the multicultural core requirement.
290. NUTRITIONAL BIOCHEMISTRY (3)
Elementary course in biochemistry dealing with functions and metabolism of proteins, fats, carbohydrates and their related substances with emphasis on clinical applications in health professions.
Prerequisite: Chemistry 104
299. SERVICE LEARNING (1)
Taken in conjunction with a regularly listed Nutrition Sciences course. Involves a minimum of 30 hours of community service arranged in consultation with the instructor.
Prerequisite: Consent of instructor
345. NUTRITION COMMUNICATION SKILLS (3)
Study of the theoretical framework based in behavioral sciences and education as used in planning and delivering nutrition information and counseling.
Prerequisites: One foods or nutrition course and sophomore standing
350. FOOD ANALYSIS/QUALITY ASSURANCE (3)
Study of the principles, methods and techniques necessary for the analyses and quality assurance of food products and ingredients.
Prerequisite: Nutrition Sciences 200
360. FOOD MICROBIOLOGY (3)
Study of the microbial ecology related to food, chemical and biological destruction of microorganisms in foods and microbiological examination of foodstuffs.
370. FOOD PROCESSING (3)
Covers general characteristics of raw food materials, principles of food preservation, packaging and sanitation.
Prerequisites: Chemistry 101, Biology 160, Physics 211 or consent of instructor
375. PRINCIPLES OF FOOD SERVICE PURCHASING (3)
Principles and standards for food service equipment and purchasing in quantity for institutions.
Prerequisite: Junior or senior standing
380. FOOD ENGINEERING (3)
Study of the engineering concepts and unit operations in fluid flow, energy balance and mass transfer.
Prerequisites: Physics 211 and Mathematics 190
390. EXPERIMENTAL FOODS (4)
Application of scientific principles and experimental methods in the study of foods.
Prerequisite: Nutrition Sciences 200
404. MEDICAL NUTRITION THERAPY I (3)
Study of the principles of nutrition in the prevention and treatment of various disease states and metabolic abnormalities.
Prerequisites: Nutrition Sciences 250, 290 or concurrent enrollment
407. QUANTITY FOOD PRODUCTION AND SERVICE (4)
Principles of quantity menu planning, food production and service.
Prerequisite: Nutrition Sciences 375
408. MEDICAL NUTRITION THERAPY II (3)
Continued study of the principles of nutrition in more complicated disease states and metabolic abnormalities.
Prerequisite: Nutrition Sciences 404
409. COMMUNITY NUTRITION (3)
Nutrition applied to the health-related concerns of individuals and groups. Role of agencies in providing programs and services.
Prerequisite: Nutrition Sciences 250
410. FOOD PRODUCT DEVELOPMENT (3)
Applications of food product design, packaging and marketing.
Prerequisite: Nutrition Sciences 390
412. SPECIAL TOPICS IN NUTRITION (3)
The study of a major area of nutrition at an advanced level; topics and prerequisites vary by announced topic.
415. SPECIAL TOPICS IN QUANTITY FOOD PRODUCTION (3)
The study of advanced topics in food production and preparation; topics and prerequisites vary by announced topic.
416. SPECIAL TOPICS IN QUANTITY FOOD SERVICE (3)
The study of advanced topics in food service and management; topics and prerequisites vary by announced topics.
425. NUTRITION IN HUMAN DEVELOPMENT (3)
Principles of nutrition and research in human growth and development throughout the life span.
Prerequisite: Nutrition Sciences 250
430. SEMINAR IN MEDICAL NUTRITION THERAPY (3)
Survey of recent research and advanced problems in medical nutrition therapy.
Prerequisite: Nutrition Sciences 408 or concurrent enrollment
440. SEMINAR IN FOOD SCIENCE (3)
Seminar incorporating the principles of food chemistry, microbiology, nutrition, sensory analysis and statistics.
Prerequisite: Senior standing
450. INDEPENDENT STUDY (1-4)
455. INTERNSHIP (1-8)
A student of junior or senior standing may arrange for an internship in his or her field of concentration, subject to the approval of the department faculty.
INDEPENDENT RESEARCH OR CREATIVE INVESTIGATION (1-3)
Introductory, Intermediate, Advanced, Senior Thesis Independent Research or Creative Investigation is a course in which students collaborate with faculty mentors on an ongoing faculty research project or conduct an independent project under the guidance of a faculty member.This directed undergraduate research or creative investigation culminates in a conference presentation, journal article or other creative/scholarly project.
Prerequisite:Consent of instructor
Employment
Delve into the science of food and nutrition as you focus on the chemical and biological components of food and the ways these ingredients affect our health. Learn about the social impact of what we eat, and how food choices affect our culture and psychology.
Employment:
- Nutritionist
- Dietician
- Researcher
- Educator
- Consultant
- Positions in food service management
- Product development
- Food safety, and quality control
- Health-care institutions
- Private practice
- Government
- Manufacturing and processing plants
- Laboratories
- Universities and colleges