BS in Food Science and Human Nutrition
Degree Program Description
Turn your passion for food, health, and innovation into a career that makes a difference. The Bachelor of Science in Food Science and Human Nutrition empowers students with the scientific knowledge, hands-on experience, and professional skills needed to thrive in today’s fast-growing food, nutrition, and wellness industries.
Students complete University general education and graduation requirements alongside major coursework that builds a strong foundation for a variety of career pathways.
Choose Your Path
Students personalize their experience by selecting one of three tracks:
- Food Science
- Human Nutrition (Pre-Dietetics)
- Food, Nutrition, and Business
Food Science
Explore the science behind the foods we eat—from product development to food safety and quality. This track is ideal for students interested in innovation, technology, and improving the global food supply.
- Curriculum meets national standards established by the Institute of Food Technologists (IFT)
- Opportunities to engage in cutting-edge labs and industry-relevant experiences
- Option to accelerate your degree with a combined BS–MS in Food Science and Hospitality Management Systems
Graduates are well-prepared for careers in food product development, quality assurance, food safety, and more.
Human Nutrition (Pre-Dietetics)
Turn your passion for nutrition and health into a meaningful career helping others live better lives. This track prepares students for advanced study and supervised practice in dietetics.
- Includes all prerequisite coursework for the ACEND-accredited accelerated BS–MS Coordinated Program in Dietetics
- Qualified students transition seamlessly into the graduate program upon acceptance
- Clear, guided pathway toward becoming a Registered Dietitian Nutritionist (RDN)
Food, Nutrition, and Business
Combine science with strategy. This innovative track blends food science, nutrition, and business to prepare students for leadership roles in a competitive global marketplace.
- Develop skills in product development, marketing, entrepreneurship, and management
- Ideal for students interested in launching businesses or leading within the food and wellness industries
- Prepares graduates for careers where technical expertise meets business insight
Note: This track does not include an accelerated BS–MS option.
Major Program Requirements
Students earning a Bachelor of Science in Food Science and Human Nutrition are required to complete all University general education, University graduation, and degree requirements, including foundational courses, which may fulfill some University general education requirements.
Within this degree program, students can choose among three tracks:
- Food Science,
- Human Nutrition or
- Food, Nutrition, and Business
The Food Science track curriculum meets the Undergraduate Education Standards for Degrees in Food Science as required by the Institute of Food Technologists’ (IFT) Higher Education Review Board (HERB). Students also have the option to pursue the accelerated BS to MS in Food Science and Hospitality Management Systems.
The Human Nutrition (pre-Dietetics) track curriculum includes the preparatory coursework for the ACEND-accredited accelerated BS to MS in Dietetics program. Students, upon acceptance, who choose this track will transition seamlessly into the Coordinated Program in Dietetics' graduate year, assuming all application, compliance, and program requirements are obtained and maintained.
Students are eligible to transfer into the pre-professional track with a 2.0 cumulative GPA but must have a 3.0 or higher to apply to the Accelerated BS to MS Coordinated Program in Dietetics. Note: Students are directly admissible as a first-time college (freshman) or transfer student to the pre-professional track when they meet the University admissions requirements.
The Food, Nutrition, and Business track combines the disciplines of food science, nutrition, and business that lead to careers which require both technical knowledge and business acumen. This track does not have an accelerated BS to MS option.
Students planning to transfer courses (including AP credit) and would like to information on how they apply to a degree program(s), you can email CAFNRadvising@missouri.edu for general recommendations.
| Foundational Courses | ||
| ABM 2225 | Statistical Analysis | 3 |
| or ESC_PS 4170 | Introduction to Applied Statistics | |
| ABM 3241W | Ethical Issues in Agriculture - Writing Intensive | 3 |
| or PHIL 2440 | Medical Ethics | |
| or PHIL 2900 | Environmental Ethics | |
| AGSC_COM 2220 | Verbal Communication in Agriculture, Food and Natural Resources | 3 |
| or AGSC_COM 2220H | Verbal Communication in Agriculture, Food and Natural Resources - Honors | |
| or COMMUN 1200 | Public Speaking | |
| or COMMUN 1200H | Public Speaking - Honors | |
| BIO_SC 1500 | Introduction to Biological Systems with Laboratory | 5 |
| CHEM 1400 & CHEM 1401 | College Chemistry I and College Chemistry I Laboratory | 4 |
| FINPLN 2183 | Personal and Family Finance | 3 |
| or FINPLN 2183H | Personal and Family Finance - Honors | |
| NEP 1001 | Topics in Nutritional Sciences | 1 |
| PSYCH 1000 | General Psychology | 3 |
| Core Courses | ||
| BIOCHM 3630 | General Biochemistry (Students applying to MS Dietetics program must earn a B- or better to apply) | 3 |
| CHEM 2030 | Survey of Organic Chemistry (Students applying to MS Dietetics program must earn a B- or better to apply) | 3 |
| or CHEM 2100 & CHEM 2110 | Organic Chemistry I and Organic Chemistry II | |
| CHEM 2130 | Organic Laboratory I | 2 |
| F_S 1030 | Food Science and Nutrition | 3 |
| F_S 2172 | Elements of Food Microbiology | 3 |
| or F_S 2172H | Elements of Food Microbiology - Honors | |
| F_S 4310 | Food Chemistry and Analysis | 3 |
| NEP 2340 | Human Nutrition I (Students applying to MS Dietetics program must earn a B- or better to apply) | 3 |
| or NEP 2340H | Human Nutrition I - Honors | |
| Select one track from below (Food Science, Human Nutrition, or Food, Nutrition, and Business) | ||
| Food Science Track | ||
| ABM 1041 | Applied Microeconomics | 3 |
| or ECONOM 1014 | Principles of Microeconomics | |
| AG_S_TCH 1040 | Physical Principles for Agricultural Applications | 3-4 |
| or PHYSCS 1210 | College Physics I | |
| CHEM 1410 | College Chemistry II | 3 |
| CHEM 1411 | College Chemistry II Laboratory | 1 |
| F_S 2199 | Seminar in Professional Development | 1 |
| F_S 4199 | Food Industry Senior Seminar | 1 |
| F_S 4311 | Investigation of Food Properties | 3 |
| F_S 4315W | Food Chemistry and Analysis Laboratory - Writing Intensive | 3 |
| F_S 4330 | Principles of Food Processing | 3 |
| or F_S 4160 | Food Process Engineering | |
| F_S 4370 | Food Microbiology | 3 |
| F_S 4375 | Food Microbiology Laboratory | 2 |
| F_S 4380 | Sensory Analysis of Food and Beverages | 3 |
| F_S 4970W | Food Product Development - Writing Intensive (Capstone) | 3 |
| F_S 4980 | Food Quality Assurance | 3 |
| MATH 1400 | Calculus for Social and Life Sciences I | 3 |
| or MATH 1500 | Analytic Geometry and Calculus I | |
Experiential Learning | ||
| AFNR 2191 | International Agriculture, Food and Natural Resources - Humanities | 3 |
| or AFNR 2190 | International Agriculture, Food and Natural Resources | |
| or F_S 4941 | Internship in Food Science | |
Professional Electives (select 17 credit hours from below) | ||
| F_S 1020 | World Food and You | 3 |
| or F_S 1020H | World Food and You - Honors | |
| F_S 2131 | Dairy Products Evaluation | 2 |
| F_S 2195 | Grapes and Wines of the World | 3 |
| F_S 3210 | Kitchen Chemistry | 3 |
| F_S 3214 | Principles of Meat Science | 3 |
| F_S 3330 | Fermentation for Food, Fuel and Beverages | 3 |
| F_S 3231 | Principles of Dairy Foods Science | 3 |
| F_S 4941 | Internship in Food Science | 1-6 |
| F_S 4050 | Zero Hunger Challenge | 3 |
| or F_S 4050H | Zero Hunger Challenge - Honors | |
| F_S 4331 | Technology of Dairy Products and Ingredients | 3 |
| F_S 4344 | Processing Muscle Foods | 3 |
| F_S 4345 | Principles of Viticulture and Winemaking | 3 |
| Human Nutrition Track | ||
| CDS 2190 | Medical Terminology | 3 |
| F_S 3210 | Kitchen Chemistry | 3 |
| HSP_MGMT 3300 | Food Production Management | 3 |
| MANGMT 3000 | Principles of Management | 3 |
| or MANGMT 3000W | Principles of Management - Writing Intensive | |
| MPP 3202 | Elements of Physiology | 5 |
| MPP 4204 | Medical Pharmacology | 4 |
| NEP 1034 | Introduction to Human Nutrition | 3 |
| or NEP 1034H | Introduction to Human Nutrition - Honors | |
| NEP 1475 | Career Exploration in Dietetics | 1 |
| NEP 2450 | Nutrition Throughout the Life Span | 3 |
| NEP 3290 | Food Service I: Field Work/Supervised Practice Experience | 1 |
| NEP 3360 | Nutritional Assessment Lab (Students applying to the MS Dietetics program must earn a B- or better to apply) | 3 |
| NEP 3370 | Medical Nutrition Therapy I: Supervised Practice Experience | 3 |
| NEP 3390 | Teaching and Counseling Techniques in Nutrition | 2 |
| NEP 3400 | Teaching and Counseling Techniques in Nutrition Supervised Practice Experience | 1 |
| NEP 3590 | Community Nutrition Field Work/Supervised Practice Experience | 1 |
| NEP 4290 | Food Service II: Advanced Food Service Management Supervised Practice Experience | 2 |
| NEP 4340 | Human Nutrition II Lecture (Students applying to MS Dietetics program must earn a B- or better to apply) | 3 |
| NEP 4360 | Nutritional Assessment (Students applying to MS Dietetics program must earn a B- or better to apply) | 3 |
| NEP 4385 | Professional Development I | 1 |
| NEP 4590 | Community Nutrition | 3 |
| NEP 4950 | Capstone: Research in Nutritional Sciences | 2 |
| NEP 4951W | Nutrition Research Communication - Writing Intensive | 3 |
| NEP 7370 | Medical Nutrition Therapy I | 3 |
| P_HLTH 8300 | Health Care in the United States | 3 |
| Food, Nutrition, & Business Track | ||
Career Exploration | ||
| NEP 1475 | Career Exploration in Dietetics | 1 |
| or F_S 2199 | Seminar in Professional Development | |
Food and Nutrition Requirements: Choose 18 credit hours from this list | ||
| F_S 1020 | World Food and You | 3 |
| or F_S 1020H | World Food and You - Honors | |
| F_S 2131 | Dairy Products Evaluation | 2 |
| F_S 3210 | Kitchen Chemistry | 3 |
| F_S 3330 | Fermentation for Food, Fuel and Beverages | 3 |
| F_S 4050 | Zero Hunger Challenge | 3 |
| or F_S 4050H | Zero Hunger Challenge - Honors | |
| F_S 4315W | Food Chemistry and Analysis Laboratory - Writing Intensive | 3 |
| F_S 4380 | Sensory Analysis of Food and Beverages | 3 |
| F_S 4980 | Food Quality Assurance | 3 |
| F_S 4199 | Food Industry Senior Seminar | 1 |
| NEP 2450 | Nutrition Throughout the Life Span | 3 |
| NEP 4340 | Human Nutrition II Lecture | 3 |
| NEP 4360 | Nutritional Assessment | 3 |
| NEP 4370 | Medical Nutrition Therapy I | 3 |
| NEP 4590 | Community Nutrition | 3 |
Business Requirements | ||
| ABM 1041 | Applied Microeconomics | 3 |
| or ECONOM 1014 | Principles of Microeconomics | |
| or MANGMT 3000 | Principles of Management | |
| ABM 1042 | Applied Macroeconomics | 3 |
| or ECONOM 1015 | Principles of Macroeconomics | |
| ABM 2215 | Introduction to the Theory and Practice of Sustainable Agriculture | 3 |
| or ABM 3260 | General Farm Management | |
| ABM 3183 | The Economics of the Food, Fiber and Fuel Supply Chain | 3 |
| or ABM 3224 | New Products Marketing | |
| ABM 3256 | Agribusiness and Biotechnology Law | 3 |
| ACCTCY 2036 | Accounting I | 3 |
| or ACCTCY 2010 | Introduction to Accounting | |
| FINANC 2000 | Survey of Business Finance | 3 |
| or ABM 3282 | Agribusiness Finance | |
Experiential Learning | ||
| AFNR 2191 | International Agriculture, Food and Natural Resources - Humanities | 1-6 |
| or AFNR 2190 | International Agriculture, Food and Natural Resources | |
| or F_S 4941 | Internship in Food Science | |
Capstone/Writing Intensive: Choose one option | ||
| F_S 4970W | Food Product Development - Writing Intensive | 3 |
| NEP 4950 & NEP 4951W | Capstone: Research in Nutritional Sciences and Nutrition Research Communication - Writing Intensive | 5 |
Accelerated BS to MS in Food Science & Hospitality Systems
The accelerated BS to MS in Food and Hospitality Systems allows students to complete a bachelors and masters degree within five years. Students will need to select the Food Science and Nutrition track in the MS in Food and Hospitality Systems. Eligible students will need to complete at least 90 credit hours, (including all general education and academic course requirements), with a cumulative GPA of 3.2 or higher (3.5 or higher in FSN-required courses). Each student will be accepted by at least one graduate faculty advisor who will advise and mentor the student from when they are a Provisional Graduate Student (year 1) until completion of the MS program. Once students complete 120 credit hours, they will be conferred the BS degree.
Students accepted to the program may enroll in 12-15 credit hours of graduate level courses, (7000 or 8000 level), during their Provisional Graduate year that will count towards both their BS and MS degrees as shared credits. 18 credit hours of graduate credit will be completed during their Graduate Student year (year2) for a total of 30-33 graduate credit hours. At least 15 credit hours must be at the 8000 level or higher.
Total credits required for graduation must be at least 138 total credit hours.
- Total undergraduate credits: 120
- Total dual credits: 12-15
- Total graduate credits: 30
| First Year (as Provisional Graduate Student) | 12-15 | |
| 7000 level courses 1 | 12-15 | |
| Second Year (as Graduate Student) | 15-18 | |
| STAT 7070 | Statistical Methods for Research | 3 |
| F_S 8402 | Research Methods in Food Science | 2 |
| F_S 8087 | Seminar in Food Science | 1 |
| F_S 8090 | Research in Food Science | 6 |
| or AG_S_TCH 8090 | Thesis Research in Agricultural Systems Technology | |
| 8000 level courses 1 | 6 | |
- 1
According to course options of each track.
Requirements for Thesis/Non-Thesis
Students may choose the thesis or non-thesis option. Students must take at least 6 credit hours of research credit (F_S 8090 or AG_S_TCH 8090) for either option.
Thesis Option: Students conduct independent research on a topic approved by the students advisor and graduate committee. Students present and defend their theses, and complete a manuscript on their research that is suitable for publication at the end of their program.
Non-Thesis Option: Students conduct independent research on a topic approved by the students advisor and graduate committee. Students present their research and write a technical report on their research at the end of their program.
Note: Admission is limited to a maximum of 20 students per year.
Accelerated BS to MS in Dietetics
The University of Missouri’s program prepares graduates to become registered dietitian nutritionists (RDN).
Completion of the Coordinated Program in Dietetics at the University of Missouri results in both bachelor’s and master’s degrees over a 5-year period:
- Three years of undergraduate coursework. This is considered the pre-dietetics sequence.
- Two years in the Coordinated Program in Dietetics (i.e., senior year in undergraduate program plus 1 year in masters' program)
Coursework includes traditional education at the University of Missouri, Columbia campus plus off-campus supervised practice experiences (SPE). These practice experiences can be completed in Columbia or the surrounding areas. All didactic and supervised practice experiences meet the requirements set by ACEND. Successful completion of the program meets the exam requirements set by the Commission on Dietetic Registration (CDR). For more information on becoming a registered dietitian nutritionist, visit the Academy of Nutrition and Dietetics website.
The two years of the CP is a continuous program, meaning that students who maintain academic and professional requirements will transition seamlessly to the graduate curriculum. No GRE is required. The graduate curriculum is non-thesis.
This program is not a stand-alone master’s program. It is not designed for individuals who already have their RDN. Students in this program complete two years in the CP, regardless of whether they have a previous bachelor's or master’s degree.
- Total credits required for graduation: 151
- Total undergraduate credits: 121
- Total graduate credits:30
Accreditation Council for Education in Nutrition and Dietetics
Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
Phone: 800-877-1600
Email: ACEND@eatright.org
Website: https://www.eatrightpro.org/acend
| Fifth Year Courses (Master's year) | 12-15 | |
| AN_SCI 8420 | Endocrinology | 3 |
| NEP 7380 | Medical Nutrition Therapy II | 3 |
| NEP 7381 | Medical Nutrition Therapy II: Supervised Practice Experience | 5 |
| NEP 8380 | Medical Nutrition Therapy III | 3 |
| NEP 8975 | Dietetics Supervised Practice Experience | 10 |
Requirements for Non-Thesis
Two comprehensive exams will be administered during year five.
Admission Requirements:
Admission to the Accelerated Master's Coordinated Program in Dietetics is selective and requires an application after specific undergraduate coursework is completed. Detailed information on this can be found in the handbook on the program website.
Note: Admission is limited to a maximum of 20 students per year.
Semester Plan
Below is a sample plan of study for the tracks within Food Science and Human Nutrition. A student's actual plan may vary based on course choices where options are available.
Food Science Track
| First Year | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| F_S 1030 | 3 | CHEM 1400 & CHEM 1401 | 4 | ||
| MATH 1100 | 3 | BIO_SC 1500 | 5 | ||
| ENGLSH 1000 | 3 | F_S 2199 | 1 | ||
| MO STATE LAW | 3 | AGSC_COM 2220 or COMMUN 1200 | 3 | ||
| PSYCH 1000 or 1000H | 3 | ||||
| NEP 1001 | 1 | ||||
| 16 | 13 | ||||
| Second Year | |||||
| Fall | Credits | Spring | Credits | ||
| CHEM 1410 & CHEM 1411 | 4 | ABM 2225 or STAT 1200 | 3 | ||
| MATH 1400 or 1500 | 3 | F_S 2172 | 3 | ||
| ABM 1041 or 1042 | 3 | AG_S_TCH 1040 or PHYSCS 1210 | 3 | ||
| ABM 3241W, PHIL 2440, or PHIL 2900 | 3 | Professional Elective | 3 | ||
| undefined | 3 | FINPLN 2183 | 3 | ||
| 16 | 15 | ||||
| Third Year | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| CHEM 2030 | 3 | BIOCHM 3630 | 3 | F_S 4941 | 3 |
| CHEM 2130 | 2 | NEP 2340 or 2340H | 3 | AFNR 2190 | 3 |
| ABM 2000-level or higher | 3 | Professional Elective | 3 | ||
| Professional Elective | 3 | Professional Elective | 3 | ||
| F_S 4330 or 4160 | 3 | General Elective | 3 | ||
| 14 | 15 | 6 | |||
| Fourth Year | |||||
| Fall | Credits | Spring | Credits | ||
| F_S 4310 | 3 | F_S 4199 | 1 | ||
| F_S 4370 | 3 | F_S 4311 | 3 | ||
| F_S 4375 | 2 | F_S 4315W | 3 | ||
| F_S 4970W | 3 | F_S 4380 | 3 | ||
| Professional Elective | 3 | F_S 4980 | 3 | ||
| 14 | 13 | ||||
| Total Credits: 122 | |||||
Human Nutrition Track
| First Year | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| NEP 1034 or 1034H | 3 | CHEM 1400 & CHEM 1401 | 4 | ||
| F_S 1030 | 3 | ENGLSH 1000 or 1000H | 3 | ||
| MATH 1100 | 3 | PSYCH 1000 or 1000H | 3 | ||
| BIO_SC 1010 & BIO_SC 1020 | 5 | PHIL 1150 or 2440 | 3 | ||
| NEP 1475 | 1 | MO State Law-Am Hist/Am Politics | 3 | ||
| NEP 1001 | 1 | ||||
| 16 | 16 | ||||
| Second Year | |||||
| Fall | Credits | Spring | Credits | ||
| AGSC_COM 2220 or COMMUN 1200 | 3 | BIOCHM 3630 | 3 | ||
| CHEM 2030 | 3 | CDS 2190 | 3 | ||
| CHEM 2130 | 2 | NEP 2450 | 3 | ||
| MPP 3202 or 3202H | 5 | F_S 3210 | 3 | ||
| FINPLN 2183 or 2183H | 3 | NEP 2340 or 2340H | 3 | ||
| 16 | 15 | ||||
| Third Year | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| F_S 4310 | 3 | ABM 2225 or ESC_PS 4170 | 3 | Humanities Elective/Study Abroad | 3 |
| NEP 3360 | 3 | MANGMT 3000W | 3 | ||
| NEP 4360 | 3 | F_S 2172 or 2172H | 3 | ||
| NEP 4340 | 3 | NEP 3290 | 1 | ||
| Professional Elective | 3 | NEP 3390 | 2 | ||
| NEP 3400 | 1 | ||||
| HSP_MGMT 3300 | 3 | ||||
| 15 | 16 | 3 | |||
| Fourth Year | |||||
| Fall | Credits | Spring | Credits | ||
| MPP 4204 or 4204H | 4 | NEP 3370 | 3 | ||
| NEP 4290 | 2 | PSYCH 3000-level or higher | 3 | ||
| NEP 4950 | 2 | NEP 4951W | 3 | ||
| NEP 4590 | 3 | NEP 7370 | 3 | ||
| NEP 3590 | 1 | P_HLTH 8300 | 3 | ||
| NEP 4385 | 1 | ||||
| 13 | 15 | ||||
| Fifth Year | |||||
| Fall | Credits | Spring | Credits | ||
| AN_SCI 8420 | 3 | NEP 8380 | 3 | ||
| NEP 7380 | 3 | NEP 8975 | 10 | ||
| NEP 7381 | 5 | ||||
| 11 | 13 | ||||
| Total Credits: 149 | |||||
Food, Nutrition & Business Track
| First Year | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| F_S 1030 | 3 | CHEM 1400 & CHEM 1401 | 4 | ||
| MATH 1100 | 3 | ENGLSH 1000 | 3 | ||
| MO State Law - Am Hist or Am Politics | 3 | NEP 1475 or F_S 2199 | 1 | ||
| BIO_SC 1500 | 5 | AGSC_COM 2220 or COMMUN 1200 | 3 | ||
| NEP 1001 | 1 | PSYCH 1000 or 1000H | 3 | ||
| 15 | 14 | ||||
| Second Year | |||||
| Fall | Credits | Spring | Credits | ||
| CHEM 2030 | 3 | ABM 1042 | 3 | ||
| CHEM 2130 | 2 | F_S 2172 | 3 | ||
| ABM 1041 | 3 | AG_S_TCH 1040 or PHYSCS 1210 | 3 | ||
| Humanities Electiive | 3 | BIOCHM 3630 | 3 | ||
| FINPLN 2183 or 2183H | 3 | NEP 2340 or 2340H | 3 | ||
| 14 | 15 | ||||
| Third Year | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| ABM 2215 or 3260 | 3 | ABM 2225 or ESC_PS 4170 | 3 | F_S 4941, AFNR 2190, or AFNR 2191 | 3 |
| F_S 4310 | 3 | ABM 3241W, PHIL 2440, or PHIL 2900 | 3 | ||
| ACCTCY 2036 or 2010 | 3 | ABM 3256 | 3 | ||
| Food & Nutrition Elective | 3 | Food & Nutrition Elective | 3 | ||
| General Elective | 3 | General Elective | 3 | ||
| 15 | 15 | 3 | |||
| Fourth Year | |||||
| Fall | Credits | Spring | Credits | ||
| ABM 3183 or 3224 | 3 | FINANC 2000 or ABM 3282 | 3 | ||
| Food & Nutrition Elective | 3 | Food & Nutrition Elective | 3 | ||
| Food & Nutrition Elective | 3 | Food & Nutrition Elective | 3 | ||
| Capstone/WI | 3 | General Elective | 3 | ||
| General Elective | 3 | General Elective | 3 | ||
| 15 | 15 | ||||
| Total Credits: 121 | |||||
Degree Audit
The degree audit is an automated report reflecting a student’s academic progress toward the completion of a degree.
MU students can request a degree audit by logging in to myDegreePlanner. Students may also access myDegreePlanner via myZou, in the Student Center, click on the Academic Progress Tile, then select Request Degree Audit. The audit automatically pulls in the student’s MU course work, transfer courses and courses in progress. This is available to current students, admitted students, and those who last attended less than three terms ago.
Past MU students can request a degree audit by contacting the Academic Advising Unit of the division in which they were last enrolled at MU. For contact information, go to https://advising.missouri.edu/contact/.
Prospective students, can access a preliminary MU degree audit via https://www.transferology.com. Information on the college credits already earned will have to be manually entered before it can be evaluated against current degree requirements.
For additional details on degree audits, go to https://registrar.missouri.edu/degrees-audits/degree-audits/.
Major and Career Exploration
The University of Missouri has many resources to assist you in exploring majors and career possibilities. For guidance, visit the Majors and Careers website or view specific resources below.
- Change your Major. If you are considering changing your undergraduate major or are choosing between several majors, schedule an appointment with an advisor in the Discovery Center by calling (573) 884-9700 or through the Discovery Center service in your MU Connect success network.
- Decided on a Major. If you have decided on a major, visit an academic advisor in the School or College that you are interested in to discuss the process of declaring that major.
- Identify your Interests and Strengths. If you would like to learn more about your career interests, abilities, values, and talents, visit the staff at the MU Career Center. No appointment is necessary to explore career options with one of our staff members.
- Explore MU Majors. If you would like information about MU majors and degree programs, visit Majors at Mizzou or the Degrees, Majors (Degree Programs), Emphasis Areas, Minors and Certificates page in the catalog.
For additional major and career exploration resources, visit Major & Career Exploration in the catalog.