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Curriculum in Food Science

The B.S. degree in Food Science is designed to develop technical, analytical, and communication skills, as well as provide a broad scientific foundation to prepare students for employment within the food industry or admittance into graduate school. Upper-level food science courses address the chemical, physical, and biological properties of foods and how these properties influence food processing, quality, and safety. This undergraduate food science program is formally approved by the Institute of Food Technologists. Graduates in food science find employment in quality assurance, product development, food safety, and technical sales.

Freshman
FallHoursSpringHours
CHEM 1030 Fundamentals Chemistry I3CHEM 1040 Fundamental Chemistry II3
CHEM 1031 Fundamental Chemistry I Laboratory1CHEM 1041 Fundamental Chemistry II Laboratory1
ENGL 1100 English Composition I3BIOL 1020 Principles of Biology4
MATH 1610 Calculus I4BIOL 1021 Principles of Biology Laboratory0
FDSC 1000 Introductory Food Science3ENGL 1120 English Composition II3
 NTRI 2000 Nutrition And Health3
 Core Fine Arts3
 14 17
Sophomore
FallHoursSpringHours
PHYS 1000 Foundations of Physics4CHEM 2030 Survey of Organic Chemistry3
COMM 1000 Public Speaking3BIOL 3200 General Microbiology4
Core Literature3ECON 2020 Principles of Microeconomics or 2030 Principles of Macroeconomics3
Core History 13Core History 23
Food Sciences Electives13Free Elective or ROTC3
 16 16
Junior
FallHoursSpringHoursSummerHours
FDSC 5430 Food Chemistry4FDSC 5660 Food Microbiology4FDSC 4920 Food Science Internship3
POUL 5140 Poultry Processing and Products or ANSC 4700 Meat Processing4FDSC 5450 Food Analysis and Quality Control4 
BCHE 3200 Principles of Biochemistry or 3180 Nutritional Biochemistry3FDSC 5730 Sensory Evaluation3 
Core Social Science3Food Science Electives14 
 14 15 3
Senior
FallHoursSpringHours
FDSC 5770 Food Plant Sanitation4FDSC 5640 Food Product Development4
FDSC 4290 Professional Development in Food Science1POUL 5160 Principles of Food Safety3
BSEN 5550 Principles of Food Engineering Technology4Humanities Core (PHIL)3
STAT 2510 Statistics for Biological and Health Sciences3Food Science Electives14
Food Science Elective or ROTC13UNIV 4AA0 University Graduation0
 15 14
Total Hours: 124
1

Must include one of the following: POUL 1000, AGRN 1000, FISH 2100, ANSC 1000, or ANSC 2720. For remaining food science electives, see advisor for approved list.