M.S. in Food and Nutritional Sciences Program Plan (Program Revision 2013) Student __________________________________________________ UW‐Stout ID# _________________________ Sem/Year
Grade
Cr Notes
Course No. Course Name Research Preparation (minimum 11 credits) CORE CLASSES PSYC‐790 Research Design and Analysis I (3) STAT‐520 Statistical Methods (3) OPTION 1 FN‐728 Introduction to Foods and Nutritional (3) Sciences Research –AND– FN‐729 Research Proposal for Food and (3) Nutritional Sciences OPTION 2 FN‐770 Thesis — Food Science & Nutrition (6) (Plan A) –OR– FN‐735 Problems in Food Science & Nutrition (2) (Plan B) OPTION 2 (At least 3 credits) INMGT‐700 Organizational Research Methods (3) EDUC‐740 Research Foundations (4) Professional Preparation Core Classes (3 credits) FN‐701 Trends in Nutrition –AND– (2) FN‐720 Workshop in Foods –OR– (1) FN‐721 Workshop in Nutrition Both workshops are repeatable for a total of 2 credits. Concentration A (Page 2) or Concentration B (Page 3) (15 or more credits to total 34 credits) TOTAL PROGRAM CREDITS EARNED (34 credit minimum) Requirement Checklist 
 Required coursework completed  Minimum of 34 credits ________  17 credits at 700‐level or above ________  Maximum of 11 transfer credits ________ Seven‐year limit checked 2013 revision (7/2/13) This program plan has been approved:
Date: __________________________________________ Student: _______________________________________ Program Director: _______________________________________ Concentration A: Food Science and Technology (15 or more credits to total 34 credits) Sem/Year
Course No. Course Name Food Chemistry, Food Analysis (At least 3 credits required) FN‐5xx Food Science (3) FN‐635 Food Analysis (CHEM‐515) (3) FN‐7xx Flavor Chemistry (3) FN‐760 Nutraceuticals/Functional Foods (3) Food Quality, Food Safety (At least 3 credits required) FN‐600 Food Quality (CHEM‐201 Organic) (3) BIO‐606 Food Microbiology (BIO‐306 Microbiology) (3) FN‐680 Research Critiques in Food Microbiology (3) INMGT‐610 Six Sigma Quality Improvement Methods (3) Food Processing, Food Engineering (At least 3 credits required) FN‐650 Food Engineering (3) FN‐550 Food Processing (3) FN‐7xx Advanced Food Processing (3) FN‐750 Food Packaging (3) Sensory, Food Law, Product Development (At least 3 credits required) FN‐642 Basic Sensory Analysis (3) FN‐742 Sensory Evaluation of Foods (FN‐642) (3) FN‐610 Food & Nutrition Policy Regulation & Law (3) FN‐730 Food Product Development (3) Other Selectives FN‐799 Independent Study (1‐3) FN‐631 Readings in Food Science & Nutrition (1‐2) FN‐749 Cooperative Education Experience (1‐3) (1 cr/semester) TOTAL CONCENTRATION A (15 or more credits required) The following courses are minimum competency courses. Grade
Cr Notes
If you have not completed an equivalent course, you must take the following course(s) in addition to the 34 credits required for the MS degree
FN‐5xx Principles of Nutrition & Food Components (3) CHEM‐511 Biochemistry (CHEM‐201 Organic) (4) FN‐625 Food Chemistry (CHEM‐201 Organic) (3) NOTE: Consult with program director for approval if taking a course other than those listed above. 2013 revision (7/2/13) Concentration B: Human Nutritional Science (15 or more credits to total 34 credits) Course No. Course Name Nutrition Core (Take 6 or more credits) FN‐712 Practicum in Community Nutrition Programs (2) FN‐736 Micronutrients (3) FN‐737 Macronutrients (3) FN‐738 Medical Nutrition for Geriactric Person (3) (FN‐615 Nutritional Issues) PSYC‐771 Psychological Foundations of Health (3) Promotions Clinical Applications (Take 3 or 7 credits) FN‐617 Medical Nutrition Therapy I –AND– (3) (FN‐512 Nutritional Assessment) FN‐618 Medical Nutrition Therapy II (FN‐617) –OR– (4) FN‐710 Clinical Nutrition (3) Other Selectives FN‐512 Nutritional Assessment (2) FN‐530 Menu Planning (3) FN‐560 Nutrition Counseling: Team Approach (3) (FN‐512 Nutritional Assessment) FN‐606 Nutrition Education (3) FN‐613 Maternal and Child Nutrition (3) FN‐615 Nutritional Issues in Gerontology (3) FN‐631 Readings in Food Science & Nutrition (1‐2) FN‐661 Multicultural Aspects of Food & (3) Nutritional Patterns FN‐749 Cooperative Education Experience (1‐3) (1 cr/semester) FN‐760 Nutraceuticals/Functional Foods (3) FN‐799 Independent Study (1‐3) COUN‐694 Counseling Older Persons (3) PSYC‐772 Psychological Applications of (3) Health Promotions TOTAL CONCENTRATION B (15 or more credits required) The following courses are minimum competency courses. Sem/Year
Grade
Cr Notes
If you have not completed an equivalent course, you must take the following course(s) in addition to the 34 credits required for the MS degree
FN‐5xx CHEM‐511 FN‐520 Principles of Nutrition & Food Components (3) Biochemistry (CHEM‐201 Organic) (4) Advanced Nutrition (CHEM‐511) (3) NOTE: Consult with program director for approval if taking a course other than those listed above. 2013 revision (7/2/13)