Food Science, B.S - food science & industry option
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 101 | 3 | FS HN 167 | 3 |
| FS HN 110 | 1 | CHEM 178 (if CHEM 177 was 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 | TSM 115 | 3 |
| PHYS 115 (4cr) or 111 (5cr) | 4-5 | MICRO 201 or 302 | 2-3 |
| ENGL 250 | 3 | MICRO 201L or 302L | 1 |
| FS HN 203 | 1 | Humanities/social sci. (H Sci) or ENV S (AgLS) | 2-3 |
| STAT 101 or 104 or 105 | 3-4 | Humanities (H Sci) or elective (AgLS)* | 3 |
| 15-17 | 14-16 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 311 | 3 | FS HN 342 | 3 |
| FS HN 311L | 1 | FS HN 351 | 3 |
| FS HN 420 | 3 | FS HN 403 | 2 |
| FS HN 421 | 3 | SP CM 212 | 3 |
| Humanities course | 3 | Business course | 3 |
| Elective* | 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 |
| U.S. Diversity (if not already taken) or elective* | 3 | FS HN 472 | 3 |
| Business course | 3 | FS HN 480 | 1 |
| Elective* | 2-3 | ||
| 14 | 15-16 | ||
| 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. |
