Food Science (B.S.F.S.)
Required course work includes the university requirements (see regulation J-3) and:
General Microbiology and Lab (5 cr) |
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Principles of Chemistry I (4 cr) |
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Principles of Chemistry II (5 cr) |
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Fundamentals of Public Speaking (2 cr) |
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Technical Writing (3 cr) |
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Concepts in Human Nutrition (3 cr) |
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Introduction to Food Science (3 cr) |
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Food Safety and Quality (3 cr) |
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Food Processing and Lab (4 cr) |
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Food Microbiology and Lab (5 cr) |
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Oral Seminar in Food Science (1 cr) |
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Sensory Evaluation of Food and Wine and Lab (4 cr) |
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Food Engineering and Lab (4 cr) |
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Food Chemistry and Lab (4 cr) |
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Food Analysis (3 cr) |
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Advanced Food Technology (3 cr) |
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Food Product Development (3 cr) |
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General Physics I (3 cr) |
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Statistical Methods (3 cr) |
One of the following (3-4 cr):
Cells and the Evolution of Life (4 cr) |
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Introductory Microbiology (3 cr) |
One of the following (4 cr):
Survey of Calculus (4 cr) |
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Analytical Geometry and Calculus I (4 cr) |
And one of the following emphasis areas:
A. Processing Emphasis
Survey of Biochemistry (3 cr) |
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Carbon Compounds (3 cr) |
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Carbon Compounds Lab (1 cr) |
Select 12 credits from the following:
Cereal Products (2 cr) |
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Animal Products for Human Consumption (4 cr) |
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Internship (1-4 cr, max 4) |
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Evaluation of Dairy Products I (1 cr) |
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Dairy Products (3 cr) |
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Dairy Products Lab (1 cr) |
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Food Toxicology (3 cr) |
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Wine Microbiology and Processing (3 cr) |
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Directed Study (1-4 cr, max 4) |
Courses to total 120 credits for this degree
B. Business Emphasis
Survey of Biochemistry (3 cr) |
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Carbon Compounds (3 cr) |
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Carbon Compounds Lab (1 cr) |
Select 12 credits from the following:
Intro to Financial Accounting (3 cr) |
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Intro to Managerial Accounting (3 cr) |
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Financial Resources Management (3 cr) |
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Introduction to Management (3 cr) |
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Marketing (3 cr) |
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Managing Information (3 cr) |
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Process Management (3 cr) |
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Principles of Microeconomics (3 cr)* |
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Foundations of Economic Analysis (4 cr)* |
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Internship (1-4 cr, max 4) |
Courses to total 120 credits for this degree
*Note: Either Econ 202 or Econ 272 may be used to satisfy the requirement, but not both.
C. Science Emphasis
Biochemistry I (4 cr) |
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Organic Chemistry I (3 cr) |
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Organic Chemistry I: Lab (1 cr) |
Select 11 credits from the following:
Biochemistry I Laboratory (2 cr) |
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Quantitative Analysis (3 cr) |
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Quantitative Analysis: Lab (2 cr) |
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Principles of Physical Chemistry (3 cr) |
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Principles of Physical Chemistry Lab (1 cr) |
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Internship (1-4 cr, max 4) |
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Food Toxicology (3 cr) |
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Wine Microbiology and Processing (3 cr) |
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Wine Microbiology and Processing Lab (1 cr) |
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Directed Study (1-4 cr, max 4) |
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General Genetics (3 cr) |
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Pathogenic Microbiology (3 cr) |
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Microbial Ecology (3 cr) |
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Advanced Laboratory Techniques (4 cr) |
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Microbial Physiology (3 cr) |
Courses to total 120 credits for this degree
D. Nutrition Emphasis
Survey of Biochemistry (3 cr) |
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Carbon Compounds (3 cr) |
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Carbon Compounds Lab (1 cr) |
Select 12 credits from the following:
Intermediate Foods (3 cr) |
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Quantity Food Production and Equipment (3 cr) |
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Food Systems Management (3 cr) |
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Global Nutrition (3 cr) |
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Eating Disorders (2 cr) |
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Nutrition Related to Fitness and Sport (2 cr) |
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Internship (1-4 cr, max 4) |
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Directed Study (1-4 cr, max 4) |
Courses to total 120 credits for this degree