Food Science, B.S. - consumer food science option
Food Science, B.S. - consumer food science option
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 101 | 3 | FS HN 167 | 3 |
| FS HN 110 | 1 | CHEM 178 (if CHEM 177 taken) or Elective* | 3 |
| CHEM 163 or 177 | 4 | BIOL 212 | 3 |
| CHEM 163L or 177L | 1 | MATH 160, 165, or 181 | 4 |
| BIOL 211 | 3 | ECON 101 | 3 |
| ENGL 150 | 3 | ||
| LIB 160 | 1 | ||
| 16 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 231 | 3 | BBMB 301 | 3 |
| CHEM 231L | 1 | FS HN 214 & 215, or FS HN 265** | 5 |
| PHYS 115 (4cr) or 111 (5cr) | 4-5 | TSM 115 | 3 |
| ENGL 250 | 3 | Humanities (H Sci) or Elective* (AgLS) | 3 |
| FS HN 203 | 1 | ||
| STAT 101 or 104 or 105 | 3-4 | ||
| 15-17 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 311 | 3 | FS HN 342 | 3 |
| FS HN 311L | 1 | FS HN 351 | 3 |
| SP CM 212 | 3 | FS HN 403 | 2 |
| MICRO 201 or 302 | 2-3 | FS HN 308; P R 220, 305; MKT 340, 447, or 448 | 3 |
| MICRO 201L or 302L | 1 | Humanities/social sci. (H Sci) or ENV S (AgLS) | 2-3 |
| P R 220, 305; or MKT 340 | 3 | Elective* | 3 |
| 13-14 | 16-17 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | FS HN 405 | 3 |
| FS HN 411 | 2 | FS HN 410 | 3 |
| FS HN 420 | 3 | FS HN 412 | 3 |
| FS HN 421 or elective** | 1-3 | FS HN 480 | 1 |
| FS HN 471 | 3 | Humanities | 3 |
| U.S. Diversity (if not already taken) or elective* | 3 | FS HN 472 or elective** | 2-3 |
| 15-17 | 15-16 | ||
| Total Credits: 120-127 | |||
| * | Choose elective courses to total equal to or greater than 120 credits. |
| ** | Select a minimum of 5 credits from FS HN (214 and 215), 265, 421, or 472. |
| Note: | 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 consideration. |
