Food Science
Concentrations
- Food Technology
- Food Packaging
- Food Safety
- Food Chemistry
- Food Business and Industry
- Food Biotechnology
Food Technology
The concentration in food technology provides the student with extra emphasis in food processing operations. This concentration will prepare graduates for careers in production supervision, quality assurance, inspection, product development and process development. Students may concentrate study within one or more of the four commodity groups, integrating the study of production methods and their effect on food quality and process characteristics. Graduates will also be prepared for postgraduate studies leading to research, production and management careers in the food industry, government and academia.
All of the following courses: (Credits)
STT 201 Statistical Methods (4)
CEM 143 Survey of Organic Chemistry (4)
BMB 200 Introduction to Biochemistry (4)
MMG 201 Fundamentals of Microbiology (3)
MMG 302 Introductory Microbiology Laboratory (1)
FSC 420 Quality Assurance (2)
FSC 421 Food Laws and Regulations (3)
HNF 410 Sensory Assessment of Foods (2)
Two of the following courses:
FSC 430 Food Processing: Fruits and Vegetables (3)
FSC 431 Food Processing: Cereals (3)
FSC 432 Food Processing: Dairy Foods (3)
FSC 433 Food Processing: Meat, Poultry and Fish (3)
Elective:
FSC 493 Professional Internship (3)
Food Packaging
The food packaging concentration supplements a strong core in the basic and applied sciences and food sciences with an emphasis in food packaging. Courses focus on design, use and evaluation of food packaging materials. For example, course topics include physical and chemical properties of packaging materials as well as methodology used to study the effect of packaging materials on the shelf life of food. This concentration prepares students for careers in the food industry and offers excellent preparation for graduate studies in packaging or food science.
All of the following courses: (Credits)
STT 201 Statistical Methods (4)
CEM 143 Survey of Organic Chemistry (4)
BMB 200 Intro to Biochemistry (4)
MMG 201 Fundamentals of Microbiology (3)
MMG 302 Intro Micro Lab (1)
PKG 101 Principles of Packaging (3)
PKG 221 Packaging with Glass and Metal (3)
PKG 322 Packaging with Paper and Paperboard (4)
PKG 323 Packaging with Plastics (4)
Elective:
FSC 493 Professional Internship (3)
Food Safety
This concentration enhances the core food science program by allowing students to focus on the problems and solutions necessary to enhance the safety of our food supply. Both microbial and chemical food safety issues are addressed. Courses within this concentration focus on many topics including chemistry, toxicology and microbiology as well as the legal aspects of food safety. Students prepare for a variety of positions within the food industry and government, including those of food microbiologist or food toxicologist. This concentration offers excellent preparation for graduate school in food science or microbiology.
All of the following courses: (Credits)
STT 201 Statistical Methods (4)
CEM 251 Organic Chemistry I (3)
BMB 200 Intro to Biochemistry (4)
MMG 301 Intro Microbiology (3)
MMG 302 Intro Microbiology Laboratory (1)
CEM 252 Organic Chemistry II (3)
FSC 421 Food Laws and Regulations (3)
FSC 407 Food and Animal Toxicology (3)
Six credits from the following courses:
ANS/FSC 417 Topics in Toxicology (1)
MMG 409 Eucaryotic Cell Biology (3)
MMG 425 Microbial Ecology (3)
MMG 431 Microbial Genetics (3)
MMG 445 Basic Biotechnology (3)
PHM 450 Intro to Chemical Toxicity (3)
Elective:
FSC 493 Professional Internship (3)
Food Chemistry
The food chemistry concentration provides students with a firm foundation for analyzing and understanding the chemical basis for changes in foods which take place during harvest, processing, storage and consumption. The concentration prepares students for research and development careers with food companies or government laboratories. Also, the concentration offers excellent preparation for graduate study as it strengthens the student's knowledge in the basic sciences and research design.
All of the following courses: (Credits)
STT 201 Statistical Methods (4)
CEM 251 Organic Chemistry I (3)
BMB 401 Basic Biochemistry (4)
MMG 201 Fundamentals of Microbiology (3)
MMG 302 Intro Micro Lab (S) (1)
CEM 252 Organic Chemistry II (3)
CEM 255 Organic Chemistry Lab (2)
CEM 262 Quantitative Analysis (3)
PHY 232 Intro Physics II (3)
One of the following courses:
CEM 333 Instrumental Methods (3)
ANS/FSC 407 Food and Animal Toxicology (3)
Elective:
FSC 493 Professional Internship (3)
Food Business and Industry
This concentration prepares students for employment in food or food-related businesses, where knowledge of food science, marketing and business is important. Course work readies students for careers in manufacturing management, technical sales, food product marketing or similar areas. Courses in marketing and food systems supplement the core program of basic sciences and food science thereby integrating the science of food with business, management and economics. Selected electives in this concentration can prepare students for entry into MBA programs at most business schools. Several courses in this concentration can be used toward completion of the Specialization in Food Industry Management.
All of the following courses: (Credits)
CEM 143 Survey of Organic Chemistry (4)
BMB 200 Introduction to Biochemistry (4)
MMG 201 Fundamentals of Microbiology (3)
MMG 302 Introductory Microbiology Laboratory (1)
STT 315 Introduction to Probability and Statistics for Business (3)
ACC 230 Survey of Accounting Concepts (3)
MSC 327 Introduction to Marketing (3)
Two of the following courses:
MSC 302 Consumer and Organizational Buyer Behavior (3)
ABM/FIM 100 Decision Making in the Agri-Food System (3)
FIM 220 Food Product Marketing (3)
MSC/FIM 335 Food Marketing Management (3)
ABM/FIM 222 Agribusiness and Food Industry Sales (3)
FI 320 Introduction to Finance (3)
ABM/FIM 435 Financial Management in the Agri-Food System (3)
Elective:
FSC 493 Professional Internship (3)
Food Biotechnology
This concentration familiarizes students with concepts, techniques and issues related to biotechnology and builds on the foundation laid by the core food science program. It provides students an understanding of biotechnology aimed at improving the quantity, quality and safety of the food supply. The concentration prepares students for employment in the food industry or for graduate study in biotechnology, food science or related areas. Students completing the bachelor's of science degree in food science and the requirements for this concentration will receive a certification of completion of the Specialization in Agriculture and Natural Resources Biotechnology on their transcripts.
All of the following courses: (Credits)
STT 201 Statistical Methods (3)
CEM 251 Organic Chemistry I (3)
BMB 401 Basic Biochemistry (4)
MMG 201 Fundamentals of Microbiology (3)
MMG 302 Intro Micro Lab (1)
CEM 252 Organic Chemistry II (3)
CSS 451 Cellular and Molecular Principles and Techniques for Plant Science (4)
The following course:
HRT 486 Biotechnology in Agriculture: Applications and Ethical Issues (3)
One of the following courses:
CSS 350 Intro to Plant Genetics (3)
ZOL 341 Fundamentals of Genetics (4)
Elective:
FSC 493 Professional Internship (3)
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