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Food Science (H SCI)

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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.

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 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
SP CM 212Fundamentals of Public Speaking3
Total Credits10
Humanities and Social Sciences: 6-12 cr.
Select Humanities course from approved list3
ECON 101Principles of Microeconomics3
If H Sci student, select:6
Additional Humanities course
Additional Humanities or Social Science course
Ethics: 3 cr.
FS HN 342World Food Issues: Past and Present3
Mathematical Sciences: 7 cr.
Select 4 credits from:
MATH 165Calculus I4
or MATH 166 Calculus II
Select 3 credits from:
STAT 101Principles of Statistics3
or STAT 104 Introduction to Statistics
Total Credits7
Physical Sciences: 17-19 cr.
CHEM 177
General Chemistry I
and Laboratory in General Chemistry I
CHEM 178General Chemistry II3
CHEM 231
Elementary Organic Chemistry
and Laboratory in Elementary Organic Chemistry
or CHEM 331
CHEM 332
Organic Chemistry I
and Organic Chemistry II
PHYS 111General Physics5
or PHYS 115
Physics for the Life Sciences
and Laboratory in Physics for the Life Sciences
Total Credits17-19
Biological Sciences: 10-11 cr.
BBMB 301Survey of Biochemistry3
or BBMB 316 Principles of Biochemistry
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
MICRO 201Introduction to Microbiology2-3
or MICRO 302 Biology of Microorganisms
MICRO 201LIntroductory Microbiology Laboratory1
or MICRO 302L Microbiology Laboratory
Total Credits10-11
Food Science and Human Nutrition: 49 cr.
FS HN 101Food and the Consumer3
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 207Processing of Foods: Basic Principles and Applications3
FS HN 305Food Quality Management and Control2
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 314Professional Development for Culinary Food Science and Food Science Majors1
FS HN 315Professional Skills for Culinary Food Science and Food Science Majors1
FS HN 351Introduction to Food Engineering Concepts3
FS HN 403Food Laws and Regulations2
FS HN 406Sensory Evaluation of Food3
FS HN 407Microbiological Safety of Foods of Animal Origins3
FS HN 410Food Analysis3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development3
FS HN 420Food Microbiology3
FS HN 421Food Microbiology Laboratory3
FS HN 471Food Processing3
FS HN 472Food Processing Laboratory2
Total Credits49
Select 6 credits from the following Professional Electives: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 Meats
Processed Meats
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 Agriculture
Agricultural, Food, and Trade Policy
The US Food System
Fundamentals of Nutritional Biochemistry and Metabolism
Nutrition for Active and Healthy Lifestyles
Understanding Grape and Wine Science
Dairy Products Evaluation
Issues in Food and Society
Global Nutrition
Independent Study: Food Science
Supervised Work Experience: Food Science
Food Science and Human Nutrition Travel Course
Undergraduate Research
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
Entrepreneurship and Innovation
Organizational Behavior
International Management
Management of Diversity
Management Information Systems
Principles of Marketing
Consumer Behavior
Global Marketing
Total Credits6
Electives: 0-7 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 FS HN 491B.

Go to FS HN courses.

Food Science, B.S. 

First Year
FS HN 1013FS HN 1673
FS HN 1101CHEM 1783
CHEM 1774BIOL 2123
CHEM 177L1BIOL 212L1
ENGL 1503ECON 1013
LIB 1601Humanities3
Humanities or Elective3 
 16 16
Second Year
CHEM 231 and CHEM 231L or CHEM 3313-4BBMB 301 or 3163
FS HN 2031MICRO 201 or 3022-3
PHYS 111 or 115 and 115L5MICRO 201L or 302L1
ENGL 2503STAT 101 or 1043-4
MATH 160 or 1654FS HN 2073
 CHEM 332 (if CHEM 331 taken) or Elective3
 16-17 15-17
Third Year
FS HN 3113FS HN 3052
FS HN 311L1FS HN 3513
FS HN 3141FS HN 4032
FS HN 3151FS HN 4112
FS HN 4203FS HN 4213
SP CM 2123Professional Elective3
Professional Elective3 
 15 15
Fourth Year
FS HN 4063FS HN 3423
FS HN 4103FS HN 4073
FS HN 4713FS HN 4123
FS HN 4722U.S. Diversity (if not already taken) or Elective3
Humanities/Social Science (H Sci) or Elective (AgLS)3Elective*2
 14 14
Total Credits: 121-124