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Food Science (AGLS)
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Curriculum in Food Science
Administered by the Department of Food Science and Human Nutrition
Students select one of the following options and complete all requirements for that option: food science and technology option, food science and industry option, or consumer food science option. Courses listed below are required for all of the options, except where specified by option below.
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: 13 cr.
| ENGL 150 | Critical Thinking and Communication | arr † |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | arr † |
| LIB 160 | Information Literacy | arr † |
| SP CM 212 | Fundamentals of Public Speaking | arr † |
| TSM 115 | Solving Technology Problems | arr † |
| Total Credits | 0 † |
| † Arranged with instructor. |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities course from approved list | arr † |
| ECON 101 | Principles of Microeconomics | arr † |
| If H Sci student, select: | arr † |
Additional Humanities course | |
Additional Humanities or Social Science course | |
| † Arranged with instructor. |
Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | arr † |
| If AgLS student, select from: | arr † |
| Introduction to Renewable Resources | |
| Introduction to Environmental Issues | |
| † Arranged with instructor. |
Mathematical Sciences: 7-12 cr.
Food science and technology option:
| Select from: | arr † |
| |
| or | |
MATH 181 & MATH 182 Calculus and Mathematical Modeling for the Life Sciences I and Calculus and Mathematical Modeling for the Life Sciences II | |
| Select from: | arr † |
| Principles of Statistics | |
| Introduction to Statistics | |
| Introduction to Statistics for Engineers | |
| Total Credits | 0 † |
| † Arranged with instructor. |
Food science and industry option, and consumer food science option:
| Select from: | arr † |
| Survey of Calculus | |
| Calculus I | |
| Calculus and Mathematical Modeling for the Life Sciences I | |
| Select from: | arr † |
| Principles of Statistics | |
| Introduction to Statistics | |
| Introduction to Statistics for Engineers | |
| Total Credits | 0 † |
| † Arranged with instructor. |
Physical Sciences: 13-23 cr.
Food science and technology option:
| CHEM 177 | General Chemistry I | arr † |
| CHEM 177L | Laboratory in General Chemistry I | arr † |
| CHEM 178 | General Chemistry II | arr † |
| CHEM 331 | Organic Chemistry I | arr † |
| CHEM 331L | Laboratory in Organic Chemistry I | arr † |
| CHEM 332 | Organic Chemistry II | arr † |
| PHYS 111 | General Physics | arr † |
| PHYS 112 | General Physics | arr † |
| Total Credits | 0 † |
| † Arranged with instructor. |
Food science and industry option, and consumer food science option:
| Select from: | arr † |
CHEM 163 & 163L College Chemistry and Laboratory in College Chemistry | |
CHEM 177 & 177L & CHEM 178 General Chemistry I and Laboratory in General Chemistry I and General Chemistry II | |
| CHEM 231 | Elementary Organic Chemistry | arr † |
| CHEM 231L | Laboratory in Elementary Organic Chemistry | arr † |
| PHYS 106, 111, or 115 | arr † |
| Total Credits | 0 † |
| † Arranged with instructor. |
Biological Sciences: 12-13 cr.
Food science and technology option:
| BBMB 301 | Survey of Biochemistry | arr † |
| BIOL 211 | Principles of Biology I | arr † |
| BIOL 212 | Principles of Biology II | arr † |
| MICRO 302 | Biology of Microorganisms | arr † |
| MICRO 302L | Microbiology Laboratory | arr † |
| Total Credits | 0 † |
| † Arranged with instructor. |
Food science and industry option, and consumer food science option:
| BBMB 301 | Survey of Biochemistry | arr † |
| BIOL 211 | Principles of Biology I | arr † |
| BIOL 212 | Principles of Biology II | arr † |
| Select from: | arr † |
| Introduction to Microbiology | |
| Biology of Microorganisms | |
| Select from: | arr † |
| Introductory Microbiology Laboratory | |
| Microbiology Laboratory | |
| Total Credits | 0 † |
| † Arranged with instructor. |
Food Science and Human Nutrition: 43-44 cr.
| FS HN 101 | Food and the Consumer | arr † |
| FS HN 110 | Professional and Educational Preparation | arr † |
| FS HN 167 | Introduction to Human Nutrition | arr † |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | arr † |
| FS HN 311 | Food Chemistry | arr † |
| FS HN 311L | Food Chemistry Laboratory | arr † |
| FS HN 351 | Introduction to Food Engineering Concepts | arr † |
| FS HN 403 | Food Laws, Regulations, and the Regulatory Process | arr † |
| FS HN 405 | Food Quality Assurance | arr † |
| FS HN 406 | Sensory Evaluation of Food | arr † |
| FS HN 410 | Food Analysis | arr † |
| FS HN 411 | Food Ingredient Interactions and Formulations | arr † |
| FS HN 412 | Food Product Development | arr † |
| FS HN 420 | Food Microbiology | arr † |
| FS HN 471 | Food Processing I | arr † |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | arr † |
| † Arranged with instructor. |
Food science and technology option, and food science and industry option:
| FS HN 421 | Food Microbiology Laboratory | arr † |
| FS HN 472 | Food Processing II | arr † |
| † Arranged with instructor. |
Consumer food science option:
| Select at least 5-6 cr from: | arr † |
| |
| Nutrition for Active and Healthy Lifestyles | |
| Food Microbiology Laboratory | |
| Food Processing II | |
| † Arranged with instructor. |
Electives: 5-19 cr. Select from any university coursework to earn at least 120 total credits.
Go to FS HN courses.
