2016-2017 University Catalog [ARCHIVED CATALOG]
Human Nutrition and Food Science
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 Return to: College of Agriculture
www.cpp.edu/~hnfs
Martin F. Sancho-Madriz, Chair and FST Program Director
Bonny Burns-Whitmore, Nutrition Science Program Coordinator, Graduate Coordinator
Rachel Flores, Dietetic Internship Director
Michelle Wien, Didactic Program in Dietetics Director
Gabriel Davidov-Pardo
Marcus Elam |
Harmit Singh
Yao Olive Li |
Established in 1965 under the name “Foods and Nutrition” the department’s current name is Human Nutrition and Food Science (HNFS). Our mission is to be dedicated to supporting a creative and innovative environment to prepare baccalaureate and post-baccalaureate students through a learn-by-doing approach for careers in the health and food science professions to benefit society. Our vision is to be a nationally recognized center of excellence in producing nutrition and food science leaders as well as creating and disseminating knowledge in collaboration with alumni, community, government and industry.
Since its inception the department has offered a Bachelor of Science degree in Foods and Nutrition (FN), currently with options in Dietetics and Nutrition Science with emphases in Nutrition and Health, Animal Nutrition and Pre-Professional. Since 1999, the department has been offering a Bachelor of Science degree in Food Science and Technology (FST) with emphases in Business, Culinology ®, Science and Technology and Pre-Professional. HNFS also offers a post-baccalaureate Dietetic Internship Program and a Master of Science in Agriculture under the Nutrition and Food Science option. Combined enrollments in all the programs listed above account for over 600 students. HNFS also offers minors in Foods and Nutrition, Food Science and Technology, Food Safety, and Culinology®, as well as several General Education courses open to all majors. In addition to our majors and minors, HNFS offers an optional curriculum for Dietetics in Spanish known as Estudiante de Dietética, consisting of six 1-unit courses in nutrition, medical terminology, nutrition counseling and educating skills in Spanish plus a background on Hispanic foods and culture.
HNFS distinguishes itself amongst other Cal Poly Pomona departments as being part of a select group with nationally accredited programs. Our Didactic Program in Dietetics (DPD) and our Dietetics Internship Program are both accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Our Culinology® emphasis under the FST Program is approved by the Research Chefs Association (RCA).
Our undergraduate programs prepare students for challenging and rewarding careers in the professional fields of Nutrition and Dietetics and Food Science and Technology, with opportunities both in the private sector as well as government agencies. Our programs also provide a strong academic background for graduate study and research.
HNFS has two very active student clubs that are a vital component of student and department life: the Foods and Nutrition Forum (FN Forum) and the Food Science Society (FSS). FSS is the local chapter of the Institute of Food Technologists Student Association (IFTSA). We also have local chapters of two honor societies: Phi Upsilon Omicron (Family and Consumer Sciences) and Phi Tau Sigma (Food Science). Students are encouraged to become members of the main professional societies in our fields: Academy of Nutrition and Dietetics (FN students), Institute of Food Technologists (FST students) and Research Chefs Association (Culinology emphasis students).
The Department has several scholarship endowments: the Kellogg Company Scholarship Fund, the Ramiro Dutra Scholarship, the Cheryl Logins Scholarship and the Edison and Nenita Cabacungan Scholarship. Other scholarship opportunities are also available to students through the College of Agriculture as well as the Academy of Nutrition and Dietetics, Phi Upsilon Omicron, the Southern California Institute of Food Technologists Section (SCIFTS), the Research Chefs Association and other professional societies and trade associations.
High school students planning to major in foods and nutrition are advised to build a background in chemistry, mathematics, and biology. Community college students should concentrate on taking courses which articulate to CHM 121 , CHM 122 , and CHM 201 with laboratories, biology BIO 115/115A/115L , physiology (BIO 235/235L ), foods (FN 121/121L ), nutrition (FN 235 ), statistics (STA 120 ), communication (COM 204 ), and general education course requirements.
Note: students in the Dietetics option must receive a B- or better in the following courses to enroll in FN 357/357L :
Additionally, a GPA for the following classes must be calculated to be 2.8 or higher:
The curriculum, facilities, and faculty reflect the HNFS department’s commitment to a rigorous, current, science-based undergraduate program that provides the types of skills and knowledge needed by graduates to meet their professional goals. The Foods and Nutrition major offered in the HNFS department has two subplans: Dietetics and Nutrition Science.
ProgramsMajorMinorMasterCoursesFood Science and Technology
All courses offered by the department may be taken on a CR/NC basis by non-majors only. Foods and Nutrition
All courses offered by the department may be taken on a CR/NC basis only by non-majors.
Return to: College of Agriculture
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