Degree Requirements

120 semester credits required for graduation

Concentrations

University Requirements in Integrative Studies

Total Credits: 28

Complete all of the following courses:

IAH – Arts & Humanities IAH 201-210 (choice) (4 credits)

IAH – Arts & Humanities IAH 211-241 (choice) (4 credits)

ISS – Social, Behavioral and Economic Sciences ISS 200-level (4 credits)

ISS – Social, Behavioral and Economic Sciences ISS 300 level (4 credits)

BS 161 – Cells and Moleculer Biology (3 credits)

CEM 161 – Chemistry Laboratory I (1 credit)

CEM 162 – Chemistry Laboratory II (1 credit)

PHY 231 – Introductory Physics I (3 credits)

Tier I Writing WRA 110-150 (choice) (4 credits)

College of Agriculture & Natural Resources Requirements

Total Credits: 3

Complete one of the following options:

EC 201 - Introduction to Microeconomics (3 credits)

EC 202 - Introduction to Macroeconomics (3 credits)

Mathematics requirement met by Department Core Requirements.

Major Requirements

Total Credits: 51

Department Core Requirements

Total Credits: 14

Complete all of the following courses:

MTH 124 - Survey of Calculus with Applications (3 credits)

CEM 141 - General Chemistry (4 credits)

CEM 142 - General and Inorganic Chemistry (3 credits)

MMG 301 - Introductory Microbiology (3 credits)

 

Food Science Core Courses

Total Credits: 37

Complete all of the following courses:

FSC 211 - Principles of Food (3 credits)

BE 429 - Fundamentals of Food (3 credits)

FSC 325 - Food processing: Unit Operations (3 credits)

FSC 401 - Food Chemistry (3 credits)

FSC 402 - Food Chemistry Lab (1 credit)

FSC 440 - Food Microbiology (3 credits)

FSC 441 - Food Microbiology Lab (1 credit)

FSC 455 - Food Analysis (3 credits)

FSC 470 - Integrated Approaches (3 credits)

HNF 260 - Principles of Human Nutrition (3 credits)

FSC 410 - Sensory Assessment of Foods (3 credits)

Complete two of the following courses:

FSC 430 - Food Processing: Fruits and Vegetables (3 credits)

FSC 431 - Food Processing: Cereals (3 credits)

FSC 432 - Food Processing: Dairy Foods (3 credits)

FSC 433 - Food Processing: Muscle Foods (3 credits)

 
Concentrations

Students must complete the requirements for at least one of the following areas of concentration plus enough elective credits for a minimum of 120 credits.

Food Technology: Focus on Food Processing and Quality

Total Credits: 23

Complete all of the following courses:

STT 201 - Statistical Methods (4 credits)

CEM 143 - Survey of Organic Chemistry (4 credits)

BMB 200 - Introduction to Biochemistry (4 credits)

FSC 420 - Quality Assurance (2 credits)

Complete 9 credits from the following courses (*Courses selected to meet this requirement may not be used to fulfill requirement in the Department Core.):

*FSC 430 - Food Processing: Fruits and Vegetables (3 credits)

*FSC 431 - Food Processing: Cereals (3 credits)

*FSC 432 - Food Processing: Dairy (3 credits)

*FSC 433 - Food Processing: Meat, Foods (3 credits)

FSC 421 - Food Laws and Regulations (3 credits)

FSC 442 - HACCP Training and Certification (1 credit)

HB 100 - Introduction to Hospitality Business (2 credits)

HB 265 - Food Management: Safety and Nutrition (3 credits)

HB 267 - Management of Food and Beverage Systems (3 credits)

HNF 300 - Experimental Approaches to Food (4 credits)

CEM 482 - Science and Technology of Wine Production (3 credits)

CHE 483 - Brewing and Distilled Beverage Systems (3 credits)

FSC 481 - Fermented Beverages (3 credits)

HRT 403 - Handling and Storage of Horticultural Crops (3 credits)

HRT 430 - Exploring Wines and Vines (3 credits)

Elective:

FSC 493 - Professional Internship in Food Science (3-6 credits)

Food Business and Industry: Business, Distribution and Marketing Aspects of Food

Total Credits: 23

Complete all of the following courses:

STT 315 - Introductory to Probability and Statistics for Business (3 credits)

CEM 143 - Survey of Organic Chemistry (4 credits)

BMB 200 - Introduction to Biochemistry (4 credits)

ACC 230 - Survey of Accounting Concepts (3 credits)

MKT 327 - Introduction to Marketing (3 credits)

Complete two of the following courses:

MKT 302 - Consumer and Organization Buy Behavior (3 credits)

ABM 100 - Decision Making in the Agri-Food System (3 credits)

ABM 222 - Agribusiness and Food Industry Sales (3 credits)

FIM 220 - Food Product Marketing (3 credits)

FIM 335 - Food Marketing Management (3 credits)

FI 311 - Financial Management (3 credits) -OR- ABM 435 - Financial Management in the Agri-Food System (3 credits)

Elective:

FSC 493 - Professional Internship in Food Science (3-6 credits)

Food Packaging: Focus on Food Packaging Systems and Product Stability

Total Credits: 26

Complete all of the following courses:

STT 201 - Statistical Methods (4 credits)

CEM 143 - Survey of Organic Chemistry (4 credits)

BMB 200 - Introduction to Biochemistry (4 credits)

MMG 301 - Fundamental of Microbiology (3 credits)

MMG 302 - Introductory Microbiology Laboratory (1 credit)

PKG 101 - Principles of Packaging (3 credits)

PKG 221 - Packaging with Glass and Metal (3 credits)

PKG 322 - Packaging with Paper and Paperboard (4 credits)

PKG 323 - Packaging with Plastics (4 credits)

Elective:

FSC 493 - Professional Internship in Food Science (3-6 credits)

Basic Food Science

Total Credits: 25

Complete all of the following courses:

BMB 401 - Basic Biochemistry (4 credits)

CEM 251 - Organic Chemistry I (3 credits)

CEM 252 - Organic Chemistry II (3 credits)

CEM 255 - Organic Chemistry Laboratory (2 credits)

STT 201 - Statistical Methods (4 credits)

Complete 9 credits from the following courses:

ANS 407 - Food and Animal Toxicology (3 credits)

CEM 262 - Quantitative Analysis (3 credits)

CEM 333 - Instrumental Methods and Applications (3 credits)

CEM 383 - Introductory Physical Chemistry I (3 credits)

PHY 232 - Introductory Physics II (3 credits)

FSC 421 - Food Laws and Regulations (3 credits)

FSC 423 - Functional Foods and Human Health (3 credits)

MMG 409 - Eukaryotic Cell Biology (3 credits)

MMG 425 - Microbial Ecology (3 credits)

MMG 431 - Microbial Genetics (3 credits)

MMH 445 - Microbial Biotechnology (3 credits)

MMG 451 - Immunology (3 credits)

PHM 350 - Introductory Human Pharmacology (3 credits)

PHM 450 - Introduction to Chemical Toxicology (3 credits)

 

 The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional schools. Students interested in preparing for post-graduate professional programs should consult with a professional advisor in the College of Natural Science. Admission requirements of professional schools vary and the student is responsible for reviewing the requirements of each school of interest and consulting regularly with an advisor.

back to top