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Food Science
Requirements for the Bachelor of Science Degree
120 semester credits required for graduation
Concentrations
University Requirements in Integrative Studies
Total Credits: 28
All of the following courses:
| Course |
Credit |
| IAH – Arts & Humanities IAH 201-210 (choice) |
4 |
| IAH – Arts & Humanities IAH 211-241 (choice) |
4 |
| ISS – Social, Behavioral and Economic Sciences ISS 200-level |
4 |
| ISS – Social, Behavioral and Economic Sciences ISS 300 level |
4 |
| BS 111 – Cells and Molecules |
3 |
| CEM 161 – Chemistry Laboratory I |
1 |
| CEM 162 – Chemistry Laboratory II |
1 |
| PHY 231 – Introductory Physics I |
3 |
| Tier I Writing WRA 110-150 (choice) |
4 |
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College of Agriculture & Natural Resources Requirements
Total Credits: 3
One of the following options:
| Course |
Credit |
| EC 201 – Introduction to Microeconomics |
3 |
| EC 202 – Introduction to Macroeconomics |
3 |
Mathematics requirement met by Department Core Requirements.
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Major Requirements
Total Credits: 43
Department Core Requirements
Total Credits: 13
Complete all of the following:
| Course |
Credit |
| MTH 124 – Survey of Calculus with Applications I |
3 |
| MTH 126 – Survey of Calculus with Applications II |
3 |
| CEM 141 – General Chemistry |
4 |
| CEM 142 – General and Inorganic Chemistry |
3 |
Food Science Core Courses
Total Credits: 30
Complete all of the following:
| Course |
Credit |
| FSC 211 – Principles of Food Science |
3 |
| BE 329 – Fundamentals of Food Engineering |
3 |
| FSC 325 – Food Processing: Unit Operations |
4 |
| FSC 401 – Food Chemistry |
3 |
| FSC 402 – Food Chemistry Lab |
1 |
| FSC 440 – Food Microbiology |
3 |
| FSC 441 – Food Microbiology Lab |
2 |
| FSC 455 – Food Analysis |
3 |
| FSC 470 – Integrated Approaches to Food Product Development |
3 |
| HNF 311 – Principles of Human Nutrition |
3 |
| HNF 410 – Sensory Assessment of Foods |
2 |
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Concentrations
Students must complete the requirements for at least one of the following areas of concentration plus enough elective credits for a minimum of 120 credits.
Food Technology: Focus on Food Processing and Quality
Total Credits: 27
Complete all of the following courses:
| Course |
Credit |
| STT 201 – Statistical Methods |
4 |
| CEM 143 – Survey of Organic Chemistry |
4 |
| BMB 200 – Introduction to Biochemistry |
4 |
| MMG 301 – Fundamentals of Microbiology |
3 |
| MMB 302 – Introductory Microbiology Laboratory |
1 |
| FSC 420 – Quality Assurance |
2 |
| FSC 421 – Food Laws and Regulations |
3 |
Two of the following:
| Course |
Credit |
| 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:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
Food Business and Industry: Business, Distribution and Marketing Aspects of Food
Total Credits: 27
Complete all of the following:
| Course |
Credit |
| STT 315 – Introductory to Probability and Statistics for Business |
3 |
| CEM 143 – Survey of Organic Chemistry |
4 |
| BMB 200 – Introduction to Biochemistry |
4 |
| MMG 301 – Fundamentals of Microbiology |
3 |
| MMG 302 – Introductory Microbiology Laboratory |
1 |
| ACC 230 – Survey of Accounting Concepts |
3 |
| MSC 327 – Introduction to Marketing |
3 |
Two of the following:
| Course |
Credit |
| MSC 302 – Consumer and Organization Buy Behavior |
3 |
| ABM 100 – Decision Making in the Agri-Food System |
3 |
| ABM 222 – Agribusiness and Food Industry Sales |
3 |
| FIM 220 – Food Product Marketing |
3 |
| FIM 335 – Food Marketing Management |
3 |
| FI 320 – Introduction to Finance |
3 |
| ABM 435 – Financial Management in the Agri-Food System |
3 |
Elective:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
Food Packaging: Focus on Food Packaging Systems and Product Stability
Total Credits: 30
Complete all of the following:
| Course |
Credit |
| STT 201 – Statistical Methods |
4 |
| CEM 143 – Survey of Organic Chemistry |
4 |
| BMB 200 – Introduction to Biochemistry |
4 |
| MMG 301 – Fundamental of Microbiology |
3 |
| MMG 302 – Introductory Microbiology Laboratory |
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:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
Food Chemistry: Focus on Chemical Composition and Quality of Food
Total Credits: 29
Complete all of the following:
| Course |
Credit |
| STT 201 – Statistical Methods |
4 |
| CEM 251 – Organic Chemistry |
4 |
| BMB 401 – Basic Biochemistry |
4 |
| MMG 301 – Fundamental of Microbiology |
3 |
| MMG 302 – Introductory Microbiology Laboratory |
1 |
| CEM 252 –Organic Chemistry II |
3 |
| CEM 255 – Organic Chemistry Lab |
2 |
| CEM 262 – Quantitative Lab |
2 |
| PHY 232 – Introductory Physics II |
3 |
One of the following:
| Course |
Credit |
| CEM 333 – Instrumental Methods |
3 |
| ANS 407 – Food and Animal Toxicology |
3 |
Elective:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
Food Safety: Focus on Microbial Biohazards and Chemical Toxicology
Total Credits: 31
Complete all of the following:
| Course |
Credit |
| STT 201 – Statistical Methods |
4 |
| CEM 251 – Organic Chemistry |
4 |
| BMB 200 – Introduction to Biochemistry |
4 |
| MMG 301 – Introductory Microbiology |
3 |
| MMG 302 – Introductory Microbiology Laboratory |
1 |
| CEM 252 –Organic Chemistry II |
3 |
| FSC 421 – Food Laws and Regulation |
3 |
| ANS 407 – Food and Animal Toxicology |
3 |
6 credits from the following:
| Course |
Credit |
| ANS 417 – Topics in Toxicology |
1 |
| MMG 409 – Euaryotic Cell Biology |
3 |
| MMG 425 – Microbial Ecology |
3 |
| MMG 431 – Microbial Genetics |
3 |
| MMG 445 – Basis Biotechnology |
3 |
| PHM 450 – Introduction to Chemical Toxicolgoy |
3 |
Elective:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
Food Biotechnology: Focus on Advanced Technologies for Food Products
Total Credits: 28-29
Complete all of the following:
| Course |
Credit |
| STT 201 – Statistical Methods |
4 |
| CEM 251 – Organic Chemistry |
4 |
| BMB 401 – Basic Biochemistry |
4 |
| MMG 301 – Fundamentals of Microbiology |
3 |
| MMG 302 – Introductory Microbiology Laboratory |
1 |
| CEM 252 –Organic Chemistry II |
3 |
| CSS 451 – Cellular & Mol. Principles & Techniques for Plant Science |
3 |
| HRT 486 – Biotechnology in Agriculture: Applications & Ethical Issues |
3 |
One of the following:
| Course |
Credit |
| CSS 350 – Introduction to Plant Genetics |
3 |
| ZOL 341 – Fundamentals of Genetics |
4 |
Elective:
| Course |
Credit |
| FSC 493 – Professional Internship in Food Science |
3-6 |
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