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Food Science (B.S.F.S.)

Required course work includes the university requirements (see regulation J-3) and:

Biol 250, Biol 255

General Microbiology and Lab (5 cr)

Chem 111

Principles of Chemistry I (4 cr)

Chem 112

Principles of Chemistry II (5 cr)

Comm 101

Fundamentals of Public Speaking (2 cr)

FCS 205

Concepts in Human Nutrition (3 cr)

FS 302, FS 303

Food Processing and Lab (4 cr)

FS 416, FS 417

Food Microbiology and Lab (5 cr)

FS 418

Oral Seminar in Food Science (1 cr)

FS 432, FS 433

Food Engineering and Lab (4 cr)

FS 460, FS 461

Food Chemistry and Lab (4 cr)

FS 489

Food Product Development (3 cr)

Stat 251

Statistical Methods (3 cr)

One of the following (3-4 cr):

Biol 115

Cells and the Evolution of Life (4 cr)

Biol 154

Introductory Microbiology (3 cr)

One of the following (4 cr):

Math 160

Survey of Calculus (4 cr)

Math 170

Analytical Geometry and Calculus I (4 cr)

And one of the following options:

A. Food Science Option

Engl 317

Technical Writing (3 cr)

FS 110

Introduction to Food Science (3 cr)

FS 220

Food Safety and Quality (3 cr)

FS 422, FS 423

Sensory Evaluation of Food and Wine and Lab (4 cr)

FS 462

Food Analysis (3 cr)

FS 464

Food Toxicology (3 cr)

FS 470

Advanced Food Technology (3 cr)

Phys 111

General Physics I (3 cr)

One of the following (3-4 cr):

Biol 300

Survey of Biochemistry (3 cr)

Biol 380

Biochemistry I (4 cr)

One of the following (4 cr):

Chem 275, Chem 276

Carbon Compounds and Lab (4 cr)

Chem 277, Chem 278

Organic Chemistry I and Lab (4 cr)

One of the following (3 cr):

Comm 233

Interpersonal Communication (3 cr)

Soc 337

Violence and Society (3 cr)

One of the following (3 cr):

Phil 103

Ethics (3 cr)

Phil 351

Philosophy of Science (3 cr)

Select 13 credits from the following:

Biol 433 or Biol 533

Pathogenic Microbiology (3 cr)

Bus 311

Introduction to Management (3 cr)

Bus 321

Marketing (3 cr)

FS 304

Cereal Products (2 cr

FS 363

Animal Products for Human Consumption (4 cr)

FS 398

Internship (1-4 cr, max 4)

FS 406

Evaluation of Dairy Products I (1 cr)

FS 436

Principles of Sustainability (3 cr)

FS 465

Wine Microbiology and Processing (3 cr)

FS 466

Wine Microbiology and Processing Lab (1 cr)

FS 475

Statistical Quality Management of Food Products (3 cr)

FS 499

Directed Study (1-4 cr, max 4)

PlSc 440

Advanced Laboratory Techniques (4 cr)

Courses to total 120 credits for this degree

B. Dairy Food Management Option

AVS 172

Principles and Practices of Dairy Science (2 cr)

Biol 300

Survey of Biochemistry (3 cr)

Chem 275, Chem 276

Carbon Compounds and Lab (4 cr)

Engl 316

Environmental Writing (3 cr)

FS 329

Dairy Foods Composition and Quality (4 cr)

FS 398

Internship (2 cr) (Two 1 credit courses)

FS 406

Evaluation of Dairy Products I (1 cr)

FS 429, FS 430

Dairy Products and Lab (4 cr)

FS 436

Principles of Sustainability (3 cr)

FS 475

Statistical Quality Management of Food Products (3 cr)

One of the following (3-4 cr):

Econ 202

Principles of Microeconomics (3 cr)

Econ 272

Foundations of Economic Analysis (4 cr)

One of the following (3 cr):

Phil 103

Ethics (3 cr)

Phil 201

Critical Thinking (3 cr)

Select 15 credits from the following:

Acct 201

Introduction to Financial Accounting (3 cr)

AgEc 289

Agricultural Markets and Prices (3 cr)

AgEc 301

Managerial Economics: Production (3 cr)

AgEc 302

Managerial Economics: Consumption & Markets (3 cr)

AgEc 333

Introduction to Sales (3 cr)

AVS 472

Dairy Cattle Management (3 cr)

BLaw 265

Legal Environment of Business (3 cr)

Bus 311

Introduction to Management (3 cr)

Bus 321

Marketing (3 cr)

Bus 378

Project Management (3 cr)

FS 422

Sensory Evaluation of Food and Wine (3 cr)

FS 423

Sensory Evaluation of Food and Wine Laboratory (1 cr)

FS 462

Food Analysis (3 cr)

FS 470

Advanced Food Technology (3 cr)

FS 499

Directed Study (1-4 cr, max 4)

RMat 495

Product Development and Brand Management (3 cr)

Courses to total 120 credits for this degree