AGRICULTURE Departmental Requirements 24-25 Credits AEB 3103 Principles of Food and Resource Economy ics................................... ............... 4 AEB 3413 Economics of Environmental P policy .....................................................................3 AEB 3503 Computers and Data Analysis for A griculture...........................................................2 AEB 4224 Public Policy in Agriculture ................3 AEB 4434 Land and Water Economics ................3 AEB 4511 Quantitative Analysis in Food and Resource Economics.....................................3 AEB 3935 Food and Resource Economics Sem inar........................................ .................. Electives in Food and Resource Economics.....2-3 At least 3 credits from the following: AEB 4324 Production Decisions of Agricultural Firm s............................................... 3 AEC 4334 Agricultural Price Analysis and Consumer Behavior.........................................3 Other Requirements and Electives 35-37 Credits ACG 2021 Introduction to Accounting................3 ACG 2071 Elementary Managerial Accounting..........................................................2 MAC 3233 Survey of Calculus I.........................3. ECO 3100 or ECO 3101 Managerial Economics or Microeconomic Theory .............................3-4 ECO 3202 or ECO 3203 National Income Policy or Macroeconomic Theory .........3......3-4 STA 3023 Introduction to Statistics ......................3 At least one course from the following: AGR 3005C Introduction to Agronomy ..............3 ASG 3003C Introduction to Animal Science...... 4 FRC 3212 Introduction to Citrus Culture ............4 SOS 3022C General Soils.................................. 4 Approved and Other Electives..................12-17 MINOR A minor consisting of a minimum of 15 semester hours is offered in Food and Resource Economics. Specific courses in the minor must be approved in writing at least two semesters prior to graduation by the student's academic adviser and the undergraduate coordinator of Food and Resource Economics. AEB 3103 shall not be counted toward the minor. Food Science and Human Nutrition The Food Science and Human Nutrition Department offers three curricula, Food Science, Nutrition and Dietetics and Nutritional Sci- ences. Students in these curricula take a com- mon core of courses, required courses for their area of concentration, and electives. Students should consult the departmental advisers for guidance and approval of electives. Food science deals with the effects of compo- sition, handling and processing of foods on their quality, safety and nutritional value. The cur- riculum provides students the opportunity to enter into the food industry (the largest and most stable in the U.S.) or government agencies. The program is approved by the Institute of Food Technologists and offers further opportu- nities in graduate studies. Students are expected to acquire a solid background in biology, chem- istry and processing, and are encouraged to seek minors in business, chemistry and engineering. The Dietetics curriculum provides a well- rounded program of applied study in the bio- logical, chemical, social and behavioral sciences and relates scientific principles to the lives of individuals. It prepares students for graduate study and entry into a dietetic internship or approved preprofessional practice program (AP4). The curriculum is approved by the American Dietetic Association. The Nutritional Sciences curriculum offers a broad, strong background in the biological chemical sciences and prepares students for graduate study and research in Nutritional Sci- ences and related fields. The curriculum is approved as a preprofessional curriculum for students who plan to apply to medical, dental, or other professional health schools. FOOD SCIENCE CURRICULUM Additional requirements and electives 64 Credits HUN 2201 Fundamentals of Human Nutrition.................. .............. ................ 3 FOS 3042 Introductory Food Science ................3. FOS 4931 Food Science and Human Nutrition Seminar............................. ................. 1 STA 3023 Introduction to Statistics ...................3. CHM 3200 and 3200L Organic Chemistry and Laboratory ....... ......................................................4 HUN 3246 Agricultural and Nutritional Biochem istry ..................................................... 4 MCB 3020 and 3020L Basic Biology of Prokaryotic and Eukaryotic Cells and Laboratory ..................................... .............. 5 or APB 2170C Microbiology...............................4 AOM 4062C Principles of Food Engineering.....4 FOS 4311C Food Chemistry .................................4 FOS 4222 Food Microbiology ................................5 FOS 4321C Food Analysis......................................4 FOS 4427C Principles of Food Processing...........4 FOS 4722C Quality Control in Food Systems.....3 FOS 4731 Government Regulations and the Food Industry.................................... ......1 MAC 3311 Analytic Geometry and Calculus I ...................................... ............. 4 In addition, students will be required to com- plete any one of the following: FOS 4522C Seafood Technology........................3 FOS 4551C Fruit, Vegetable and Citrus Processing............................................. ............. ANS 4635C Meat Processing..............................3. DAS 4614 Dairy Technology .................................4 PSE 4611 Poultry Products Technology ..............3 Approved Electives*..........................................8-11 DIETETICS CURRICULUM Additional Requirements and Electives 64 Credits HUN 2201 Fundamentals of Human Nutrition .3 FOS 3042 Introduction to Food Science...............3 FOS 4931 Food Science and Human Nutrition Sem inar............................... ........... .............. STA 3023 Introduction to Statistics ...................3 CHM 3200 Organic Chemistry...........................3 CHM 3200L Organic Chemistry Lab ...................1 HUN 3246 Agricultural and Nutritional Biochem istry............................................... .........4 HUN 3221 Nutrition and Metabolism ............3 DIE 4244 Nutrition and Disease ........................3 DIE 4255 Technical Aspects of Clinical/Community Dietetics .......................3 MAN 3021 Principles of Management.................4 DIE 4125C Food Service Management.................4 PET 3320C Applied Human Anatomy ................3 PET 3350C Applied Human Physiology .............3 FOS 4311C Food Chemistry ...............................4 or FOS 4321C Food Analysis.....................................4 FOS 4222C Food Microbiology .............................4 CGS 3460 Introduction to Computer Programming................................... .......3 SYG 2000 Principles of Sociology ......................3 PSY 2013 Introduction to Psychology ...........3 EDF 3210 Educational Psychology .......................3 Approved Electives........................................... var* *Electives may be chosen from specified courses in the following areas: Chemistry, Education, Exercise Science, Health Science Education, Marketing, Management or Statistics. NUTRITIONAL SCIENCE CURRICULUM Additional Requirements and Electives 64 Credits HUN 2201 Fundamentals of Human Nutrition.3 FOS 3042 Introduction to Food Science...............3 FOS 4931 Food Science and Human Nutrition Seminar............. ................ ................. .. STA 3023 Introduction to Statistics ...................3 CHM 3210 Organic Chemistry..............................3 CHM 3211 Organic Chemistry.............................3 CHM 3211L Organic Chemistry Lab ................2 BCH 4024 Introduction to Biochemistry and M olecular Biology............................ ............... 4 HUN 3221 Nutrition and Metabolism ............3 DIE 4244 Nutrition and Disease ........................3 MCB 3020C Basic Biology of Microorganisms...5 PCB 3063 Genetics .................................................. 4 PCB 4745 Animal Physiology.............................4 ZOO 3703 Functional Vertebrate Anatomy ........4 MAC 3311 Analytic Geometry and Calculus......4 Approved Electives........................................... var* * Suggested Electives: Analytical Chemistry, Computer Science, Physical Chemistry MINORS A minor in Food Science and Human Nutri- tion is offered by the Food Science and Human Nutrition Department. A minor consists of a minimum of 15 semester hours and is open to all students at the University of Florida. Each student must submit to his/her academic advis- er a proposed minor area and specify the cours- es for the minor at least two semesters prior to graduation. The proposal must be approved by the student's academic adviser and the under- graduate coordinator for one of the above areas.