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Food Science (AGLS)

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Food science is a degree program focused on food issues from the time crops leave the field until consumers buy the food products. Food scientists apply basic science (chemistry, biology, physics) to improve processing, preservation, and safety of food and to develop new food products. The food science major is approved by the Institute of Food Technologists.

Student Learning Outcomes

Upon graduation, students should be able to: 

  • Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
  • Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
  • Participate effectively in a group or team.
  • Integrate creativity, innovation, or entrepreneurship in ways that produce value.
  • Describe sociocultural competence relative to diversity, equity and/or inclusion.
  • Explain how human activities impact the natural environment and how societies are affected.
  • Meet program specific learning outcomes for the Food Science major.

The department also offers a food science minor.

Administered by the Department of Food Science and Human Nutrition

Courses listed below are required.

Total Degree Requirement: 120 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications and Library: 10 cr.
ENGL 1500Critical Thinking and Communication3
ENGL 2500Written, Oral, Visual, and Electronic Composition3
LIB 1600Introduction to College Level Research1
SPCM 2120Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
ECON 1010Principles of Microeconomics3
If HSCI student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics: 3 cr.
FSHN 3420World Food Issues: Past and Present3
Mathematical Sciences: 7-8 cr.
Select 4 credits from:
MATH 1600Survey of Calculus4
or MATH 1650 Calculus I
Select at least 3 credits from:
STAT 1010Principles of Statistics3-4
or STAT 1040 Introduction to Statistics
Total Credits7-8
Physical Sciences: 17-19 cr.
CHEM 1770
General Chemistry I
and Laboratory in General Chemistry I
CHEM 1780General Chemistry II3
CHEM 2310
Elementary Organic Chemistry
and Laboratory in Elementary Organic Chemistry
or CHEM 3310
CHEM 3320
Organic Chemistry I
and Organic Chemistry II
PHYS 1150
Physics for the Life Sciences
and Laboratory in Physics for the Life Sciences
or PHYS 1310
General Physics I
and General Physics I Laboratory
Total Credits17-19
Biological Sciences: 10-11 cr.
BBMB 3010Survey of Biochemistry3
or BBMB 3030 General Biochemistry
or BBMB 3160 Principles of Biochemistry
BIOL 2120Principles of Biology II3
BIOL 2120LPrinciples of Biology Laboratory II1
MICRO 2010Introduction to Microbiology2-3
or MICRO 3020 Biology of Microorganisms
MICRO 2010LIntroductory Microbiology Laboratory1
or MICRO 3020L Microbiology Laboratory
Total Credits10-11
Food Science and Human Nutrition: 49 cr.
FSHN 1010Food and the Consumer3
FSHN 1100Professional and Educational Preparation1
FSHN 1670Introductory Human Nutrition and Health3
FSHN 2030Contemporary Issues in Food Science and Human Nutrition1
FSHN 2070Processing of Foods: Basic Principles and Applications3
FSHN 3050Food Quality Management and Control2
FSHN 3110Food Chemistry3
FSHN 3110LFood Chemistry Laboratory1
FSHN 3140Professional Development for Culinary Food Science and Food Science Majors1
FSHN 3150Professional Skills for Culinary Food Science and Food Science Majors1
FSHN 3510Introduction to Food Engineering Concepts3
FSHN 4030Food Laws and Regulations2
FSHN 4060Sensory Evaluation of Food3
FSHN 4070Microbiological Safety of Foods of Animal Origins3
FSHN 4100Food Analysis3
FSHN 4110Food Ingredient Interactions and Formulations2
FSHN 4120Food Product Development3
FSHN 4200Food Microbiology3
FSHN 4210Food Microbiology Laboratory3
FSHN 4710Food Processing3
FSHN 4720Food Processing Laboratory2
Total Credits49
Select 5-6 credits from the following Professional Electives:5-6
Biorenewable Systems
Legal Environment of Business
Financial Accounting
Managerial Accounting
Entrepreneurship in Human Sciences
Issues in Sustainable Agriculture
Foods of Animal Origin
Foods of Animal Origin Laboratory
Fresh Meat Science and Applied Muscle Biology
Science and Technology of Value Added Meat Products
Quantitative and Environmental Analysis
Quantitative and Environmental Analysis Laboratory
Instrumental Methods of Chemical Analysis
Instrumental Analysis Laboratory
Introduction to Agricultural Markets
Intermediate Microeconomics
Labor Economics
The Economics of Global Agricultural Food and Bio-energy
Agricultural Marketing
Applied Ethics in Agricultural Business
Agricultural, Food, and Trade Policy
Entrepreneurship and Innovation
Introduction to Manufacturing Processes for Plastics
The US Food System
Fundamentals of Nutritional Biochemistry
Nutrition for Active and Healthy Lifestyles
Understanding Grape and Wine Science
Dairy Products Evaluation
Analysis of Food Markets
Issues in Food and Society
Global Nutrition, Health and Sustainability
Independent Study: Food Science
Supervised Work Experience: Food Science
Food Science and Human Nutrition Travel Course: International travel
Food Science and Human Nutrition Travel Course: Domestic travel
Undergraduate Research
Sensory Evaluation of Wines
Introduction to Global Resource Systems
Globalization and Sustainability
Agricultural, Food and Natural Global Resource Systems
Principles of Horticulture Science
Fruit Crop Production and Management
Vegetable Production and Management
Vegetable Production and Management Lab
Organizational Behavior
International Management
Diversity, Equity, and Inclusion in Organizations
Management Information Systems
Principles of Marketing
Consumer Behavior
Global Marketing
Total Credits5-6
Electives: 2-13 cr. Select from any university coursework to earn at least 120 total credits. Food science internship experience is strongly recommended during the summers, and students can earn elective credits for the internship experience by enrolling in FSHN 4910B.

Go to FSHN courses.

Food Science, B.S. 

First Year
FSHN 10103FSHN 16703
FSHN 11001CHEM 17803
CHEM 17704BIOL 21203
CHEM 1770L1BIOL 2120L1
ENGL 15003ECON 10103
LIB 16001Humanities3
Humanities or Elective3 
 16 16
Second Year
CHEM 2310 and CHEM 2310L or CHEM 33103-4BBMB 3010, 3030, or 31603
FSHN 20301CHEM 3320 (if CHEM 3310 taken) or Elective3
ENGL 25003MICRO 2010 or 30202-3
PHYS 1150 or 13104MICRO 2010L or 3020L1
PHYS 1150L or 1310L1STAT 1010 or 10403-4
MATH 1600 or 16504FSHN 20703
 16-17 15-17
Third Year
FSHN 31103FSHN 30502
FSHN 3110L1FSHN 35103
FSHN 31401FSHN 40302
FSHN 31501FSHN 41102
FSHN 42003FSHN 42103
SPCM 21203Professional Elective3
Professional Elective3 
 15 15
Fourth Year
FSHN 40603FSHN 34203
FSHN 41003FSHN 41203
FSHN 47103FSHN 47202
FSHN 40703U.S. Diversity (if not already taken) or elective3
Elective*2Humanities/social science (HSCI) or elective (AGLS)3
 14 14

Choose elective courses to total equal to or greater than 120 credits.


This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point considerations.

More information on the Food Science, Food Safety, and Food and Society minors can be found here:

The Department of Food Science and Human Nutrition offers a Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) in Food Science and Technology. More information can be found here: