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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Concepts in Human Nutrition (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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Food Engineering and Lab (4 cr) |
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Food Chemistry and Lab (4 cr) |
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Food Product Development (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 options:
A. Food Science Option
Technical Writing (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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Sensory Evaluation of Food and Wine and Lab (4 cr) |
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Food Analysis (3 cr) |
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Food Toxicology (3 cr) |
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Advanced Food Technology (3 cr) |
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General Physics I (3 cr) |
One of the following (3-4 cr):
Survey of Biochemistry (3 cr) |
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Biochemistry I (4 cr) |
One of the following (4 cr):
Carbon Compounds and Lab (4 cr) |
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Organic Chemistry I and Lab (4 cr) |
One of the following (3 cr):
Interpersonal Communication (3 cr) |
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Violence and Society (3 cr) |
One of the following (3 cr):
Ethics (3 cr) |
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Philosophy of Science (3 cr) |
Select 13 credits from the following:
Pathogenic Microbiology (3 cr) |
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Introduction to Management (3 cr) |
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Marketing (3 cr) |
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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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Principles of Sustainability (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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Statistical Quality Management of Food Products (3 cr) |
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Directed Study (1-4 cr, max 4) |
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Advanced Laboratory Techniques (4 cr) |
Courses to total 120 credits for this degree
B. Dairy Food Management Option
Principles and Practices of Dairy Science (2 cr) |
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Survey of Biochemistry (3 cr) |
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Carbon Compounds and Lab (4 cr) |
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Environmental Writing (3 cr) |
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Dairy Foods Composition and Quality (4 cr) |
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Internship (2 cr) (Two 1 credit courses) |
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Evaluation of Dairy Products I (1 cr) |
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Dairy Products and Lab (4 cr) |
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Principles of Sustainability (3 cr) |
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Statistical Quality Management of Food Products (3 cr) |
One of the following (3-4 cr):
Principles of Microeconomics (3 cr) |
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Foundations of Economic Analysis (4 cr) |
One of the following (3 cr):
Ethics (3 cr) |
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Critical Thinking (3 cr) |
Select 15 credits from the following:
Introduction to Financial Accounting (3 cr) |
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Agricultural Markets and Prices (3 cr) |
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Managerial Economics: Production (3 cr) |
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Managerial Economics: Consumption & Markets (3 cr) |
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Introduction to Sales (3 cr) |
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Dairy Cattle Management (3 cr) |
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Legal Environment of Business (3 cr) |
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Introduction to Management (3 cr) |
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Marketing (3 cr) |
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Project Management (3 cr) |
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Sensory Evaluation of Food and Wine (3 cr) |
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Sensory Evaluation of Food and Wine Laboratory (1 cr) |
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Food Analysis (3 cr) |
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Advanced Food Technology (3 cr) |
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Directed Study (1-4 cr, max 4) |
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Product Development and Brand Management (3 cr) |
Courses to total 120 credits for this degree