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. There are two options in food science, and both options are approved by the Institute of Food Technologists: food science and technology option, and food science and industry option.
The department also offers a food science minor.
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 or food science and industry 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: 10 cr.
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Information Literacy | 1 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 | |
Humanities and Social Sciences: 6-12 cr.
| Select Humanities course from approved list | 3 | |
| ECON 101 | Principles of Microeconomics | 3 |
| If H Sci student, select: | 6 | |
Additional Humanities course | ||
Additional Humanities or Social Science course | ||
Ethics and Environmental: 3-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| If AgLS student, select from: | 2-3 | |
| Introduction to Renewable Resources | ||
| Introduction to Environmental Issues | ||
Mathematical Sciences: 7-12 cr.
Food science and technology option:
| Select from: | 8 | |
| Calculus I and Calculus II | ||
| or | ||
| Calculus and Mathematical Modeling for the Life Sciences I and Calculus and Mathematical Modeling for the Life Sciences II | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Introduction to Statistics for Engineers | ||
| Total Credits | 11-12 | |
Food science and industry option:
| Select at least 4 credits from: | 4 | |
| Survey of Calculus | ||
| Calculus I | ||
| Calculus and Mathematical Modeling for the Life Sciences I | ||
| Select at least 3 credits from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Introduction to Statistics for Engineers | ||
| Total Credits | 7-8 | |
Physical Sciences: 13-25 cr.
Food science and technology option:
| CHEM 177 | General Chemistry I | 4 |
| CHEM 177L | Laboratory in General Chemistry I | 1 |
| CHEM 178 | General Chemistry II | 3 |
| CHEM 331 | Organic Chemistry I | 3 |
| CHEM 331L | Laboratory in Organic Chemistry I | 1 |
| CHEM 332 | Organic Chemistry II | 3 |
| PHYS 111 | General Physics | 5 |
| PHYS 112 | General Physics | 5 |
| Total Credits | 25 | |
Food science and industry option:
| Select from: | 5-8 | |
| College Chemistry and Laboratory in College Chemistry | ||
| General Chemistry I and Laboratory in General Chemistry I and General Chemistry II | ||
| CHEM 231 | Elementary Organic Chemistry | 3 |
| CHEM 231L | Laboratory in Elementary Organic Chemistry | 1 |
| PHYS 115 | Physics for the Life Sciences | 4-5 |
| or PHYS 111 | General Physics | |
| Total Credits | 13-17 | |
Biological Sciences: 12-13 cr.
Food science and technology option:
| BBMB 301 | Survey of Biochemistry | 3 |
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 212 | Principles of Biology II | 3 |
| MICRO 302 | Biology of Microorganisms | 3 |
| MICRO 302L | Microbiology Laboratory | 1 |
| Total Credits | 13 | |
Food science and industry option:
| BBMB 301 | Survey of Biochemistry | 3 |
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 212 | Principles of Biology II | 3 |
| MICRO 201 | Introduction to Microbiology | 2-3 |
| or MICRO 302 | Biology of Microorganisms | |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| or MICRO 302L | Microbiology Laboratory | |
| Total Credits | 12-13 | |
Food Science and Human Nutrition: 44 cr.
| FS HN 101 | Food and the Consumer | 3 |
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 311 | Food Chemistry | 3 |
| FS HN 311L | Food Chemistry Laboratory | 1 |
| FS HN 351 | Introduction to Food Engineering Concepts | 3 |
| FS HN 403 | Food Laws and Regulations | 2 |
| FS HN 405 | Food Quality Assurance | 3 |
| FS HN 406 | Sensory Evaluation of Food | 3 |
| FS HN 410 | Food Analysis | 3 |
| FS HN 411 | Food Ingredient Interactions and Formulations | 2 |
| FS HN 412 | Food Product Development | 3 |
| FS HN 420 | Food Microbiology | 3 |
| FS HN 421 | Food Microbiology Laboratory | 3 |
| FS HN 471 | Food Processing I | 3 |
| FS HN 472 | Food Processing II | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| Total Credits | 44 | |
Food science and industry option:
| Select 6 credits from the following business courses: | 6 | |
| Legal Environment of Business | ||
| Financial Accounting | ||
| Managerial Accounting | ||
| Intermediate Microeconomics | ||
| Labor Economics | ||
| Entrepreneurship and Innovation | ||
| Management of Organizations | ||
| Organizational Behavior | ||
| International Management | ||
| Management of Diversity | ||
| Management Information Systems | ||
| Principles of Marketing | ||
| Consumer Behavior | ||
| Global Marketing | ||
| Total Credits | 6 | |
Electives: 0-23 cr. Select from any university coursework to earn at least 120 total credits.
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 | FS HN 203 | 1 |
| PHYS 115 (4cr) or 111 (5cr) | 4-5 | MICRO 201 or 302 | 2-3 |
| ENGL 250 | 3 | MICRO 201L or 302L | 1 |
| STAT 101 or 104 or 105 | 3-4 | Humanities/Social Sci. (H Sci) or ENV S (AgLS) | 2-3 |
| Humanities (H Sci) or elective (AgLS)* | 3 | ||
| 14-16 | 12-14 | ||
| 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 |
| SP CM 212 | 3 | FS HN 405 | 3 |
| Humanities course | 3 | FS HN 421 | 3 |
| Elective* | 1 | Elective* | 2 |
| 14 | 16 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | FS HN 412 | 3 |
| FS HN 410 | 3 | FS HN 472 | 3 |
| FS HN 411 | 2 | FS HN 480 | 1 |
| FS HN 471 | 3 | Business course | 3 |
| Business Course | 3 | U.S. Diversity (if not already taken) or Elective* | 3 |
| Elective* | 2 | Elective* | 3 |
| 16 | 16 | ||
| * | 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 considerations. |
Food Science, B.S. - Food science and 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 | FS HN 203 | 1 |
| PHYS 111 | 5 | PHYS 112 | 5 |
| ENGL 250 | 3 | MICRO 302 | 3 |
| STAT 101, 104, or 105 | 3-4 | MICRO 302L | 1 |
| Elective* | 2 | ||
| 15-16 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| BBMB 301 | 3 | FS HN 351 | 3 |
| FS HN 311 | 3 | FS HN 403 | 2 |
| FS HN 311L | 1 | FS HN 405 | 3 |
| FS HN 420 | 3 | FS HN 421 | 3 |
| SP CM 212 | 3 | ECON 101 | 3 |
| Humanities course | 3 | ||
| 16 | 14 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | FS HN 342 | 3 |
| FS HN 410 | 3 | FS HN 412 | 3 |
| FS HN 411 | 2 | FS HN 472 | 3 |
| FS HN 471 | 3 | FS HN 480 | 1 |
| Humanities/Social Sci. (H Sci) or ENV S (AgLS) | 2-3 | US Diversity (if not already taken) or elective* | 3 |
| Humanities (H Sci) or elective (AgLS)* | 1-3 | ||
| 14-17 | 13 | ||
| * | 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. |