Human Nutrition and Food Science

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www.csupomona.edu/~hnfs

Martin F. Sancho-Madriz, Chair
Lisa Kessler, Didactic Program in Dietetics Director
Sharonda Wallace, Dietetic Internship Director
Martin F. Sancho-Madriz, FST Program Director
Bonny Burns-Whitmore, Graduate Coordinator

The mission of the Human Nutrition and Food Science Department is 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. The vision of the Department 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. 

Established in 1965 under the name Foods and Nutrition, today the Human Nutrition and Food Science Department offers a Bachelor of Science degree in Foods and Nutrition (FN) with options in Dietetics (Didactic Program in Dietetics) and Nutritional Science with emphases in Nutrition and Health, Animal Nutrition and Pre-Professional as well as a Bachelor of Science degree in Food Science and Technology (FST) with tracks or emphases in Business, Culinology ®, Science and Technology and Pre-Professional.  A post-baccalaureate Dietetic Internship Program is also offered as well as a Master of Science in Agriculture under the Nutrition and Food Science option.   Combined enrollments in all the programs listed above account for more than 500 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 (online and face to face versions).

In addition to our regular programs, HNFS offers an optional curriculum for Dietetics in Spanish known as Estudiante de Dietética. The program consists of 6 activity courses on nutrition and medical terminology in Spanish, Hispanic foods and culture, nutrition counseling and educating skills in Spanish (FN235A, FN328A, FN335A, FN345A, FN355A and FN444A).

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) which is the accrediting agency of the Academy of Nutrition and Dietetics (AND, formerly known as the American Dietetic Association) for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). Our Culinology® track 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 courses which articulate to CHM 121 , CHM 122 , and CHM 201  with laboratories, on 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.   

The curriculum, facilities, and faculty reflect the Human Nutrition and Food Science Department’s commitment to a strong, up-to-date, science-based undergraduate program that provides the types of skills and knowledge needed by graduates to meet professional goals. The Foods and Nutrition major offered in the Department of Human Nutrition and Food Science has two subplans. These are: Dietetics and Nutrition Science.

Programs

• Food Science and Technology, B.S.: 180 units
• Foods and Nutrition, B.S. - Dietetics Subplan/Option: 180 units
• Foods and Nutrition, B.S. - Nutrition Science Subplan/Option: 180 units

• Culinology® Minor
• Food Safety Minor
• Food Science and Technology Minor
• Foods and Nutrition Minor

• Agriculture, M.S. - Nutrition and Food Science Subplan/Option

Courses

All courses offered by the department may be taken on a CR/NC basis by non-majors only.

• FST 100 - Orientation and Careers in Food Science and Technology (1)
• FST 125 - Introduction to Food Science and Technology (4)
• FST 200 - Special Study Lower Division Students (1-2)
• FST 232/232L - Food Process Engineering I (2/1)
• FST 299/299A/299L - Special Topics in Food Science and Technology for Lower Division Students (1-4/1-4/1-4)
• FST 318/318L - Sensory Evaluation of Foods (2/2)
• FST 319/319A - Food Packaging (3/1)
• FST 321/321L - Experimental Food Science (3/1)
• FST 322 - Food Laws and Regulations (4)
• FST 325 - Food Safety and Current Issues (4)
• FST 332/332L - Food Process Engineering II (2/1)
• FST 390 - Food Science Colloquium (2)
• FST 400 - Special Study for Upper Division Students (1-2)
• FST 417/417L - Unit Operations in Food Processing I (3/1)
• FST 420/420L - Food Chemistry I (3/1)
• FST 421/421L - Food Product Development (2/2)
• FST 424 - Food Systems in Developing Nations I (4)
• FST 425 - Food Systems in Developing Nations II (4)
• FST 426/426L - Food Chemistry II (3/1)
• FST 427/427L - Unit Operations in Food Processing II (3/1)
• FST 428/428L - Food Analysis (3/1)
• FST 430/430A - Principles of HACCP (3/1)
• FST 441 - Internship in Food Science and Technology (2-4)
• FST 442 - Internship in Food Science and Technology (2-4)
• FST 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
• FST 520 - Advanced Food Chemistry (3)

All courses offered by the department may be taken on a CR/NC basis only by non-majors.

• FN 100 - Introduction to the Profession (1)
• FN 121/121L - Introduction to Foods (2/2)
• FN 200 - Special Study for Lower Division Students (1-2)
• FN 203 - Health, Nutrition and the Integrated Being (4)
• FN 228 - Food and Culture (4)
• FN 235 - Nutrition (4)
• FN 235A - Nutrition Activity (1)
• FN 263 - Introduction of Research Methods (4)
• FN 299/299A/299L - Special Topics (1-4/1-4/1-4)
• FN 305 - Nutrition, Science and Health (4)
• FN 328/328L - Culture and Meal Patterns (2/2)
• FN 328A - Culture and Meal Patterns Activity (1)
• FN 335 - Nutrition of the Life Cycle (4)
• FN 335A - Nutrition through the Life Cycle Spanish Activity (1)
• FN 345/345L - Nutrition Education (3/1)
• FN 345A - Nutrition Education Activity (1)
• FN 346/346L - Community Nutrition (3/1)
• FN 355/355L - Nutrition Counseling (2/1)
• FN 355A - Nutrition Counseling for the Hispanic/Latino Population Activity (1)
• FN 357/357L - Quantity Food Production (2/2)
• FN 358/358L - Food and Equipment Purchasing (2/2)
• FN 359/359L - Food and Nutrition Administration (2/2)
• FN 400 - Special Study for Upper Division Students (1-2)
• FN 431 - Dietetic Internship Exploration (1)
• FN 433 - Advanced Nutrient Metabolism I (4)
• FN 434 - Advanced Nutrient Metabolism II (4)
• FN 435 - Advanced Nutrient Metabolism III (4)
• FN 437 - Nutritional Genomics (4)
• FN 441 - Internship in Foods and Nutrition (1-4)
• FN 442 - Internship in Foods and Nutrition (1-4)
• FN 443/443L - Medical Nutrition Therapy I (4/1)
• FN 444/444L - Medical Nutrition Therapy II (4/1)
• FN 444A - Medical Nutrition Therapy Activity (1)
• FN 445 - Agriculture, Nutrition and International Development (4)
• FN 446/446L - Evaluating Complementary and Alternative Medicine (3/1)
• FN 463 - Undergraduate Investigations and Seminar (4)
• FN 499/499A/499L - Special Topics (1-4/1-4/1-4)
• FN 533 - Advanced Nutrition (3)
• FN 535 - Recent Advances in Nutrient Metabolism (3)
• FN 536 - Advanced Life Cycle Nutrition (3)
• FN 540 - Field Experience (3)
• FN 543 - Diet Therapy (3)
• FN 545 - Current Topics in Clinical Practice I, II, III (2)
• FN 550 - Independent Study (1-2)
• FN 560 - Clinical Practice I, II, III (4)
• FN 570 - Seminar (2)
• FN 599/599A/599L - Special Topics (1-3/1-3/1-3)
• FN 630 - Critical Review Development (3)
• FN 685 - Nutrition in Sports and Exercise (4)
• FN 691 - Directed Study (1-2)
• FN 692 - Independent Study (1-2)
• FN 693 - Presentation of Research Proposal (1)
• FN 694 - Thesis Research (1-6)
• FN 696 - Master’s Degree Thesis (3)
• FN 699 - Master’s Degree Continuation (0)

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