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BS in Food Science
(65–68 hours*)


The Discipline

Food science is the multidisciplinary study of food and the application of knowledge thus gained to developing food products and processes, preserving and storing food, and assuring food safety and quality. Food science addresses the conversion of raw agricultural products into a nutritious, convenient, and economical food supply. Most of the food products available in grocery stores were developed, produced, and tested by food scientists. Students graduating in food science are well prepared for immediate employment in the food industry. The technical track curriculum is approved by the Institute of Food Technologists, the principal professional organization of food scientists, and provides excellent preparation as a premedical, predental, or other preprofessional major. With the addition of one credit hour, students graduating in the technical track are able to obtain a minor in chemistry. Students pursuing the management track are eligible to apply for a business minor and are well prepared for graduate studies in a Master of Business Administration (MBA) program.

Valuable experience is gained through numerous opportunities available in the program, including faculty-mentored research, employment within the department, and paid food industry internships. Students also develop a network of professional contacts through participation in the Food Science Club, professional organizations, and national competitions. Scholarships are available from department, college, university, and professional organizations.

Career Opportunities

Exciting careers are available in the worldwide, multibillion dollar food industry in such areas as food product development, production management and sales, ensuring food safety and quality, or basic research. Salaries are highly competitive. The many facets of food science provide employment in large and small food companies, food ingredient companies, government agencies, and universities. Graduates are prepared for immediate employment, further study toward advanced degrees, or professional programs such as medicine, dentistry, pharmacy, law, and business.

Program Requirements    |    View MAP   |    View Program Outcomes

  1. Consult with a faculty advisor prior to finalizing your curriculum plan.
  2. Complete the following core requirements:
      CHEM 105 : General College Chemistry. (4:5:0)(Credit Hours:Lecture Hours:Lab Hours)
      CHEM 105 : General College Chemistry. (4:5:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      PREREQUISITE: Math 110 (or equivalent) or concurrent enrollment.
      DESCRIPTION: Atomic and molecular structure including bonding and periodic properties of the elements; reaction energetics, electrochemistry, acids and bases, inorganic and organic chemistry.
      NOTE: Primarily for students in engineering and biological sciences. Three lectures and two recitation sections per week.

      Course Outcomes


      MMBIO 221 : General Microbiology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      MMBIO 221 : General Microbiology. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      OFFERED: Honors also.
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      PREREQUISITE: Any biology course.
      RECOMMENDED: Any chemistry course.
      DESCRIPTION: Microbial world, emphasizing communicable diseases, their causes and control.
      NOTE: Recommended for students seeking a liberal education in microbiology who do not have the prerequisites to take the more advanced courses.

      Course Outcomes


      MMBIO 222 : General Microbiology Laboratory. (1:0:2)(Credit Hours:Lecture Hours:Lab Hours)
      MMBIO 222 : General Microbiology Laboratory. (1:0:2)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      PREREQUISITE: MMBio 221 or concurrent enrollment.

      Course Outcomes


      NDFS 250 : Essentials of Food Science. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 250 : Essentials of Food Science. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring
      PREREQUISITE: CHEM 101; or CHEM 105; or SFL 110; concurrent enrollment in NDFS 251
      DESCRIPTION: Overview of food science, including chemical, physical and microbiological principles related to food processing, storage, and utilization. Current issues in food science.
      NOTE: This class should be taken concurrently with NDFS 251.

      Course Outcomes


      NDFS 251 : Essentials of Food Science Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 251 : Essentials of Food Science Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring
      PREREQUISITE: CHEM 101; or CHEM 105; or SFL 110; Concurrent enrollment in NDFS 250.
      DESCRIPTION: Laboratory experience in the chemistry of changes occurring during food processing, storage, and utilization.
      NOTE: This class should be taken concurrently with NDFS 250.

      Course Outcomes


      NDFS 350 : Food Analysis. (4:3:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Winter
      PREREQUISITE: NDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
      DESCRIPTION: Principles, methods and techniques of qualitative and quantitative physical, chemical, and biological analysis of food and food ingredients.

      Course Outcomes


      NDFS 355 : Food Process Engineering. (4:3:3)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 355 : Food Process Engineering. (4:3:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Winter
      PREREQUISITE: PHSCS 105 & MATH 112; or PHSCS 105 & MATH 119; Food Science majors only.
      DESCRIPTION: Mass and energy balances, thermodynamics, fluid flow, heat and mass transfer; unit operations in food processing, including thermal processing, frying, irradiation, refrigeration, freezing, and dehydration.

      Course Outcomes


      NDFS 361 : Food Microbiology. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 361 : Food Microbiology. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      PREREQUISITE: MMBIO 221 & MMBIO 222
      DESCRIPTION: Pathogenic and spoilage microorganisms in foods and their control. Beneficial microorganisms in food systems. Influence of the food system on growth and survival of microorganisms.

      Course Outcomes


      NDFS 362 : Food Commodity Processing. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 362 : Food Commodity Processing. (3:2:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      PREREQUISITE: NDFS 250 & NDFS 251; Food Science majors only.
      DESCRIPTION: Characteristics of raw food material; principles of food preservation and food processing techniques; packaging materials and methods; sanitation and water and waste management.

      Course Outcomes


      NDFS 462 : Food Regulations and Quality Assurance. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 462 : Food Regulations and Quality Assurance. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      PREREQUISITE: STAT 121 & NDFS 250 & NDFS 251
      DESCRIPTION: Federal and international food regulations and methods of assuring food quality.

      Course Outcomes


      PHSCS 105 : General Physics 1. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      PHSCS 105 : General Physics 1. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring
      PREREQUISITE: High school algebra and trigonometry.
      RECOMMENDED: Concurrent enrollment in Phscs 107.
      DESCRIPTION: Applied physics course not requiring calculus. Mechanics, heat, wave motion, and sound.

      Course Outcomes


      STAT 121 : Principles of Statistics. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
      STAT 121 : Principles of Statistics. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
      OFFERED: Independent Study also; Honors also.
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      RECOMMENDED: MATH 110 or equivalent.
      DESCRIPTION:  Stemplots, boxplots, histograms, scatterplots; central tendency, variability; confidence intervals and hypothesis testing involving one and two means and proportions; contingency tables, simple linear regression.

      Course Outcomes
               
      : Honors Principles of Statistics.
      Course Outcomes



  3. Complete one of the following tracks:
    1. Food science technical track:
      1. Complete the following:
          CHEM 106 : General College Chemistry. (3:4:0)(Credit Hours:Lecture Hours:Lab Hours)
          CHEM 106 : General College Chemistry. (3:4:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Summer
          PREREQUISITE: CHEM 105; or CHEM 111
          DESCRIPTION: Continuation of Chem 105 but covering most of the topics in a more quantitative way. Detailed treatment of thermodynamics and equilibria.
          NOTE: Three lectures and one recitation section per week.

          Course Outcomes


          CHEM 107 : General College Chemistry Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
          CHEM 107 : General College Chemistry Laboratory. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring; Summer
          PREREQUISITE: Chem 106 or Chem 112 or concurrent enrollment.
          DESCRIPTION: Chemical properties, chemical reactions, collection and interpretation of data, preparation of reports.
          NOTE: Required for most students needing one year of general chemistry.

          Course Outcomes


          CHEM 351 : Organic Chemistry. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          CHEM 351 : Organic Chemistry. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring
          PREREQUISITE: CHEM 105; or CHEM 111
          DESCRIPTION: Chemical bonds and molecular structure, conformation and configuration, functional classes, reactions and mechanisms, syntheses.
          NOTE: Primarily for majors in chemical engineering and the biological sciences.

          Course Outcomes


          CHEM 352 : Organic Chemistry. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          CHEM 352 : Organic Chemistry. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring; Summer
          PREREQUISITE: CHEM 351; or CHEM 351M
          DESCRIPTION: Continuation of Chem 351.

          Course Outcomes


          CHEM 353 : Organic Chemistry Laboratory--Nonmajors. (1-2:0:6)(Credit Hours:Lecture Hours:Lab Hours)
          CHEM 353 : Organic Chemistry Laboratory--Nonmajors. (1-2:0:6)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring; Summer
          PREREQUISITE: Chem 352 or Chem 352M or concurrent enrollment (preferred).
          DESCRIPTION: Physical and chemical properties, isolation and purification, characterization, syntheses.
          NOTE: For predentistry, premedicine, and other majors who do not intend to take Chem 455.

          Course Outcomes


            (1 hour minimum)
          CHEM 481 : Biochemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring
          PREREQUISITE: CHEM 352M & PDBIO 120; or CHEM 352 & PDBIO 120
          DESCRIPTION: First-semester biochemistry. Molecular components of cells, chemical structure and function, enzymes, metabolic transformations, photosynthesis.
          NOTE: For chemistry majors and students in biological sciences who contemplate pursuing advanced degrees, including medicine. (For prerequisite, Bio 130 may be used in place of PDBio 120.)

          Course Outcomes


          NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Spring
          PREREQUISITE: NDFS 100; Organic chemistry or concurrent enrollment.
          DESCRIPTION: Chemical structures of nutrients, their food sources, requirements, digestion, absorption, transport, metabolism, functions, storage and excretion; metabolic consequences of nutrient deficiencies, interactions, imbalances, and toxicities.

          Course Outcomes


          NDFS 450 : Food Chemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall
          PREREQUISITE: NDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
          DESCRIPTION: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.

          Course Outcomes


          NDFS 464 : Food Sensory Evaluation. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
          NDFS 464 : Food Sensory Evaluation. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Winter
          PREREQUISITE: STAT 121 & NDFS 250 & NDFS 251; This class should be taken concurrently with NDFS 465.
          DESCRIPTION: Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.

          Course Outcomes


          NDFS 465 : Food Product Development. (3:1:6)(Credit Hours:Lecture Hours:Lab Hours)
          NDFS 465 : Food Product Development. (3:1:6)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Winter
          PREREQUISITE: NDFS 361 & NDFS 362 & NDFS 462; This class should be taken concurrently with NDFS 464.
          DESCRIPTION: Integration and application of food science principles to develop new food products. Laboratory experience in food product design and development. Integrative capstone course.

          Course Outcomes


          PHSCS 106 : General Physics 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          PHSCS 106 : General Physics 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Summer
          PREREQUISITE: Phscs 105 or equivalent.
          RECOMMENDED: Concurrent enrollment in Phscs 108.
          DESCRIPTION:  Continuation of Phscs 105. Electricity and magnetism, modern physics, and optics

          Course Outcomes


          TMA 150 : Public Speaking. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          OFFERED: Independent Study also.
          WHEN TAUGHT:Fall; Winter; Spring; Summer
          DESCRIPTION: Principles and methods of public speaking; speaking experiences.

          Course Outcomes


      2. Complete one course from the following:

    2. Food industry management track:

      1. Complete the following:
      2. Complete one course from the following guest lecture series:
      3. Complete one of the following major electives:
          BUS M 372 : Basic Entrepreneurship Skills. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          BUS M 372 : Basic Entrepreneurship Skills. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Winter; Spring
          DESCRIPTION: Practical aspects of business formation and growth; key skills and principles needed to successfully start up and grow a business.
          NOTE: For non-Marriott School of Management students.

          Course Outcomes


          NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall; Spring
          PREREQUISITE: NDFS 100; Organic chemistry or concurrent enrollment.
          DESCRIPTION: Chemical structures of nutrients, their food sources, requirements, digestion, absorption, transport, metabolism, functions, storage and excretion; metabolic consequences of nutrient deficiencies, interactions, imbalances, and toxicities.

          Course Outcomes


          NDFS 450 : Food Chemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Fall
          PREREQUISITE: NDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
          DESCRIPTION: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.

          Course Outcomes


          NDFS 465 : Food Product Development. (3:1:6)(Credit Hours:Lecture Hours:Lab Hours)
          NDFS 465 : Food Product Development. (3:1:6)(Credit Hours:Lecture Hours:Lab Hours)
          WHEN TAUGHT:Winter
          PREREQUISITE: NDFS 361 & NDFS 362 & NDFS 462; This class should be taken concurrently with NDFS 464.
          DESCRIPTION: Integration and application of food science principles to develop new food products. Laboratory experience in food product design and development. Integrative capstone course.

          Course Outcomes


  4. During the junior year or upon declaring food science as a major, students are strongly encouraged to select one of the following options to enhance career preparation (students in food industry management track MUST take 1 credit hour of NDFS 399R to graduate):
    1. Choose a research topic and faculty mentor. Working in a research laboratory for 10–20 hours per week over the course of eight months, the student has daily contact with graduate students, technicians, and fellow undergraduate colleagues and frequent interactions with a faculty mentor. Student research often leads to participation in a publication and/or a presentation at a professional meeting. NDFS 494R credit is available.
    2. Produce a senior thesis in collaboration with a faculty mentor, derived primarily from library study that extensively explores the relevant questions. The thesis is written in the format of a scientific review paper. NDFS 494R credit is available.
    3. Work in an approved, faculty-supervised summer internship with a food company (generally the internship does not include study abroad.) NDFS 399R credit is available.

Recommended Courses

Consult with a faculty advisor before selecting:

  1. Food science technical track:
  2. Food industry mangement track:
      ENGL 316 : Technical Communication. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      ENGL 316 : Technical Communication. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      OFFERED: Honors also.
      WHEN TAUGHT:Fall; Winter; Spring Contact Department; Summer Contact Department
      PREREQUISITE: First-year writing, junior or senior status.
      DESCRIPTION: Effective processes of written, oral, and visual technical communication, including collaborative processes. Writing for academic and professional audiences.
      NOTE: Carries GE Advanced Written and Oral Communication credit.

      Course Outcomes


        or
          M COM 320 : Communication in Organizational Settings. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          M COM 320 : Communication in Organizational Settings. (3:3:1)(Credit Hours:Lecture Hours:Lab Hours)
          OFFERED: Honors also.
          WHEN TAUGHT:Fall; Winter; Spring; Summer
          PREREQUISITE: GE First-Year Writing requirement. To be taken before senior year. Not for freshmen.
          DESCRIPTION: Developing written and oral communications for professional organizations, including composing and designing employment communications. Incorporates oral presentations.
          NOTE: Fulfills GE Advanced Written and Oral Communication requirement.

          Course Outcomes
                    
          : Honors Communication in Organizational Settings.
          Course Outcomes



      IAS 220 : Introduction to Development Studies. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      IAS 220 : Introduction to Development Studies. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      DESCRIPTION: Exploration of international development in non-formal education, micro-enterprises, community organizations; hunger, poverty, and other special problems in developing areas of the world.

      Course Outcomes


      MATH 119 : Introduction to Calculus. (4:4:1)(Credit Hours:Lecture Hours:Lab Hours)
      MATH 119 : Introduction to Calculus. (4:4:1)(Credit Hours:Lecture Hours:Lab Hours)
      OFFERED: Independent Study only.
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      PREREQUISITE: Math 110 and Math 111; or equivalent.
      DESCRIPTION: Introduction to plane analytic geometry and calculus.

      Course Outcomes


      MFG 479 : Innovation and Entrepreneurship. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      MFG 479 : Innovation and Entrepreneurship. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      DESCRIPTION: Develop ideas into a business model. Learn product development. Entrepreneurial concepts and practices. Strategic planning and global competitiveness.

      Course Outcomes


      NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 200 : Nutrient Metabolism. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Spring
      PREREQUISITE: NDFS 100; Organic chemistry or concurrent enrollment.
      DESCRIPTION: Chemical structures of nutrients, their food sources, requirements, digestion, absorption, transport, metabolism, functions, storage and excretion; metabolic consequences of nutrient deficiencies, interactions, imbalances, and toxicities.

      Course Outcomes


      NDFS 450 : Food Chemistry. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall
      PREREQUISITE: NDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
      DESCRIPTION: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.

      Course Outcomes


      NDFS 464 : Food Sensory Evaluation. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      NDFS 464 : Food Sensory Evaluation. (1:0:3)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Winter
      PREREQUISITE: STAT 121 & NDFS 250 & NDFS 251; This class should be taken concurrently with NDFS 465.
      DESCRIPTION: Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.

      Course Outcomes


      PHSCS 106 : General Physics 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      PHSCS 106 : General Physics 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Summer
      PREREQUISITE: Phscs 105 or equivalent.
      RECOMMENDED: Concurrent enrollment in Phscs 108.
      DESCRIPTION:  Continuation of Phscs 105. Electricity and magnetism, modern physics, and optics

      Course Outcomes


      PWS 100 : Living with Plants. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      PWS 100 : Living with Plants. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter
      DESCRIPTION: Introduction to principles of plant function and diversity.
      NOTE: This course is part of a GE Mosaic. See ge.byu.edu/mosaic-list for more information.

      Course Outcomes


      STDEV 317 : Career Strategies for Employment and Internships. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
      STDEV 317 : Career Strategies for Employment and Internships. (2:2:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      DESCRIPTION: Preparing for employment and internship opportunities. Practical strategies to facilitate internship and/or career preparation: resumes, cover letters, networking, interviewing, and Internet research.

      Course Outcomes


      TECH 201 : History of Creativity and Innovation in the Arts, Science, and Technology 1. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      TECH 201 : History of Creativity and Innovation in the Arts, Science, and Technology 1. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Fall; Spring
      DESCRIPTION: Western civilization from Egyptian antiquity to Renaissance from perspective of changes in civilization enabled by technology. Creativity throughout history. How to improve personal creativity.
      NOTE: This course is part of a GE Mosaic. See ge.byu.edu/mosaic-list for more information.

      Course Outcomes


      TECH 202 : History of Creativity and Innovation in the Arts, Science, and Technology 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      TECH 202 : History of Creativity and Innovation in the Arts, Science, and Technology 2. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      WHEN TAUGHT:Winter; Summer
      DESCRIPTION: Western civilization from Renaissance to present from perspective of changes in civilization enabled by technology. Creativity throughout history. How to improve personal creativity.
      NOTE: This course is part of a GE Mosaic. See ge.byu.edu/mosaic-list for more information.

      Course Outcomes


      TMA 150 : Public Speaking. (3:3:0)(Credit Hours:Lecture Hours:Lab Hours)
      OFFERED: Independent Study also.
      WHEN TAUGHT:Fall; Winter; Spring; Summer
      DESCRIPTION: Principles and methods of public speaking; speaking experiences.

      Course Outcomes


*Hours include courses that may fulfill university core requirements.



Show all Nutrition, Dietetics, and Food Science (NDFS) Courses