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Food Science Undergraduate Curricular Requirements

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

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

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

ASM 240

Computer Applications in Biological Systems (3 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)

Engl 317

Technical Writing (3 cr)

FCS 205

Concepts in Human Nutrition (3 cr)

FS 110

Introduction to Food Science (3 cr)

FS 220

Food Safety and Quality (3 cr)

FS 303

Food Processing (3 cr)

FS 416, 417

Food Microbiology and Lab (5 cr)

FS 432

Food Engineering (3 cr)

FS 460, 461

Food Chemistry and Lab (4 cr)

FS 462

Food Analysis (4 cr)

FS 470

Advanced Food Technology (3 cr)

FS 489

Food Product Development (3 cr)

MMBB 154

Introductory Microbiology (3 cr)

MMBB 250, 255

General Microbiology and Lab (5 cr)

Phys 111

General Physics I (3 cr)

Stat 251

Statistical Methods (3 cr)

Math 160

Survey of Calculus or

Math 170

Analytical Geometry and Calculus I (4 cr)

And one of the following emphasis areas:

A. Processing Emphasis

Chem 275

Carbon Compounds (3 cr)

Chem 276

Carbon Compounds Lab (1 cr)

MMBB 300

Survey of Biochemistry (3 cr)

Select 12 credits from the following:

AVS 463

Growth and Lactation (3 cr)

FS 230

Food Chemical Safety (3 cr)

FS 304

Cereal Products (2 cr)

FS 363

Animal Products for Human Consumption (3 cr)

FS 398

Internship (1-4 cr, max 4)

FS 406

Evaluation of Dairy Products I (1 cr)

FS 422

Sensory Evaluation of Food and Wine (3 cr)

FS 429

Dairy Products (3 cr)

FS 464

Food Toxicology (3 cr)

FS 465

Wine Microbiology and Processing (3 cr)

FS 499

Directed Study (1-4 cr, max 4)

B. Business Emphasis

Chem 275

Carbon Compounds (3 cr)

Chem 276

Carbon Compounds Lab (1 cr)

MMBB 300

Survey of Biochemistry (3 cr)

Select 12 credits from the following:

Acct 201

Intro to Financial Accounting (3 cr)

Acct 202

Intro to Managerial Accounting (3 cr)

Bus 301

Financial Management (3 cr)

Bus 311

Introduction to Management (3 cr)

Bus 321

Marketing (3 cr)

Bus 350

Management Information Systems (3 cr)

Bus 370

Introduction to Operations Management (3 cr)

Econ 202

Principles of Economics or

Econ 272

Foundations of Economic Analysis (3-4 cr)

FS 398

Internship (1-4, max 4)

C. Science Emphasis

Chem 277

Organic Chemistry I (3 cr)

Chem 278

Organic Chemistry I: Lab (1 cr)

MMBB 380

Introductory Biochemistry (4 cr)

Select 11 credits from the following:

Chem 253

Quantitative Analysis (5 cr)

Chem 302, 303

Principles of Physical Chemistry & Lab (4 cr)

FS 398

Internship (1-4 cr, max 4)

FS 422

Sensory Evaluation of Food and Wine (3 cr)

FS 464

Food Toxicology (3 cr)

FS 465

Wine Microbiology and Processing (3 cr)

FS 499

Directed Study (1-4 cr, max 4)

Gene 314

General Genetics (3 cr)

MMBB 382

Introductory Biochemistry Laboratory (2 cr)

MMBB 412

Pathogenic Microbiology (3 cr)

MMBB 425

Microbial Ecology (3 cr)

MMBB 440

Advanced Laboratory Techniques (4 cr)

MMBB 460

Microbial Physiology (3 cr)

D. Nutrition Emphasis

Chem 275

Carbon Compounds (3 cr)

Chem 276

Carbon Compounds Lab (1 cr)

MMBB 300

Survey of Biochemistry (3 cr)

Select 12 credits from the following:

FCS 270

Intermediate Foods (3 cr)

FCS 384

Quantity Food Production and Equipment (3 cr)

FCS 387

Food Systems Management (3 cr)

FCS 462

Eating Disorders (2 cr)

FCS 305

Nutrition Related to Fitness and Sport (2 cr)

FS 230

Food Chemical Safety (3 cr)

FS 398

Internship (1-4 cr, max 4)

FS 422

Sensory Evaluation of Food and Wine (3 cr)

FS 499

Directed Study (1-4 cr, max 4)

Electives to total 128 credits for the degree