Food Science, B.S - food science & technology option
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 110 | 1 | FS HN 101 | 3 |
| CHEM 177 | 4 | FS HN 167 | 3 |
| CHEM 177L | 1 | CHEM 178 | 3 |
| BIOL 211 | 3 | BIOL 212 | 3 |
| ENGL 150 | 3 | MATH 166 or 182 | 4 |
| LIB 160 | 1 | ||
| MATH 165 or 181 | 4 | ||
| 17 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 331 | 3 | CHEM 332 | 3 |
| CHEM 331L | 1 | PHYS 112 | 5 |
| PHYS 111 | 5 | TSM 115 | 3 |
| ENGL 250 | 3 | STAT 101 or 104 or 105 | 3-4 |
| MICRO 302 | 3 | FS HN 203 | 1 |
| MICRO 302L | 1 | ||
| 16 | 15-16 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| BBMB 301 | 3 | FS HN 342 | 3 |
| FS HN 311 | 3 | FS HN 351 | 3 |
| FS HN 311L | 1 | FS HN 403 | 2 |
| FS HN 420 | 3 | ECON 101 | 3 |
| FS HN 421 | 3 | SP CM 212 | 3 |
| Humanities course | 3 | ||
| 16 | 14 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | FS HN 405 | 3 |
| FS HN 411 | 2 | FS HN 410 | 3 |
| FS HN 471 | 3 | FS HN 412 | 3 |
| Humanities/Social Sci. (H Sci) or ENV S (AgLS) | 2-3 | FS HN 472 | 3 |
| Humanities (H Sci) or elective* | 2-3 | FS HN 480 | 1 |
| U.S. Diversity (if not already taken) or elective* | 1-3 | ||
| 13-17 | 13 | ||
| Total Credits: 120-125 | |||
| * | Choose elective courses to total equal to or greater than 120 credits. |
| 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. |
