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. The food science major is approved by the Institute of Food Technologists.
The department also offers a food science minor.
Administered by the Department of Food Science and Human Nutrition
Courses listed below are required.
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: 3 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
Mathematical Sciences: 7 cr.
| Select 4 credits from: | ||
| MATH 165 | Calculus I | 4 |
| or MATH 166 | Calculus II | |
| Select 3 credits from: | ||
| STAT 101 | Principles of Statistics | 3 |
| or STAT 104 | Introduction to Statistics | |
| Total Credits | 7 | |
Physical Sciences: 17-19 cr.
| CHEM 177 & 177L | General Chemistry I and Laboratory in General Chemistry I | 5 |
| CHEM 178 | General Chemistry II | 3 |
| CHEM 231 & 231L | Elementary Organic Chemistry and Laboratory in Elementary Organic Chemistry | 4-6 |
| or CHEM 331 & CHEM 332 | Organic Chemistry I and Organic Chemistry II | |
| PHYS 111 | General Physics | 5 |
| or PHYS 115 & 115L | Physics for the Life Sciences and Laboratory in Physics for the Life Sciences | |
| Total Credits | 17-19 | |
Biological Sciences: 10-11 cr.
| BBMB 301 | Survey of Biochemistry | 3 |
| or BBMB 316 | Principles of Biochemistry | |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| 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 | 10-11 | |
Food Science and Human Nutrition: 49 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 207 | Processing of Foods: Basic Principles and Applications | 3 |
| FS HN 305 | Food Quality Management and Control | 2 |
| FS HN 311 | Food Chemistry | 3 |
| FS HN 311L | Food Chemistry Laboratory | 1 |
| FS HN 314 | Professional Development for Culinary Food Science and Food Science Majors | 1 |
| FS HN 315 | Professional Skills for Culinary Food Science and Food Science Majors | 1 |
| FS HN 351 | Introduction to Food Engineering Concepts | 3 |
| FS HN 403 | Food Laws and Regulations | 2 |
| FS HN 406 | Sensory Evaluation of Food | 3 |
| FS HN 407 | Microbiological Safety of Foods of Animal Origins | 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 | 3 |
| FS HN 472 | Food Processing Laboratory | 2 |
| Total Credits | 49 | |
| Select 6 credits from the following Professional Electives: | 6 | |
| Biorenewable Systems | ||
| Legal Environment of Business | ||
| Financial Accounting | ||
| Managerial Accounting | ||
| Entrepreneurship in Human Sciences | ||
| Issues in Sustainable Agriculture | ||
| Foods of Animal Origin | ||
| Foods of Animal Origin Laboratory | ||
| Fresh Meats | ||
| Processed Meats | ||
| Quantitative and Environmental Analysis | ||
| Quantitative and Environmental Analysis Laboratory | ||
| Instrumental Methods of Chemical Analysis | ||
| Instrumental Analysis Laboratory | ||
| Introduction to Agricultural Markets | ||
| Intermediate Microeconomics | ||
| Labor Economics | ||
| The Economics of Global Agricultural Food and Bio-energy | ||
| Agricultural Marketing | ||
| Applied Ethics in Agriculture | ||
| Agricultural, Food, and Trade Policy | ||
| The US Food System | ||
| Fundamentals of Nutritional Biochemistry and Metabolism | ||
| Nutrition for Active and Healthy Lifestyles | ||
| Understanding Grape and Wine Science | ||
| Dairy Products Evaluation | ||
| Issues in Food and Society | ||
| Global Nutrition | ||
| Independent Study: Food Science | ||
| Supervised Work Experience: Food Science | ||
| Food Science and Human Nutrition Travel Course | ||
| Undergraduate Research | ||
| Global Resource Systems | ||
| Globalization and Sustainability | ||
| Agricultural, Food and Natural Global Resource Systems | ||
| Principles of Horticulture Science | ||
| Fruit Crop Production and Management | ||
| Vegetable Production and Management | ||
| Vegetable Production and Management Lab | ||
| Entrepreneurship and Innovation | ||
| Organizational Behavior | ||
| International Management | ||
| Management of Diversity | ||
| Management Information Systems | ||
| Principles of Marketing | ||
| Consumer Behavior | ||
| Global Marketing | ||
| Total Credits | 6 | |
Electives: 0-7 cr. Select from any university coursework to earn at least 120 total credits. Food science internship experience is strongly recommended during the summers, and students can earn elective credits for the internship experience by enrolling in FS HN 491B.
Food Science, B.S.
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| FS HN 101 | 3 | FS HN 167 | 3 |
| FS HN 110 | 1 | CHEM 178 | 3 |
| CHEM 177 | 4 | BIOL 212 | 3 |
| CHEM 177L | 1 | BIOL 212L | 1 |
| ENGL 150 | 3 | ECON 101 | 3 |
| LIB 160 | 1 | Humanities | 3 |
| Humanities or Elective | 3 | ||
| 16 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| CHEM 231 and CHEM 231L or CHEM 331 | 3-4 | BBMB 301 or 316 | 3 |
| FS HN 203 | 1 | MICRO 201 or 302 | 2-3 |
| PHYS 111 or 115 and 115L | 5 | MICRO 201L or 302L | 1 |
| ENGL 250 | 3 | STAT 101 or 104 | 3-4 |
| MATH 160 or 165 | 4 | FS HN 207 | 3 |
| CHEM 332 (if CHEM 331 taken) or Elective | 3 | ||
| 16-17 | 15-17 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 311 | 3 | FS HN 305 | 2 |
| FS HN 311L | 1 | FS HN 351 | 3 |
| FS HN 314 | 1 | FS HN 403 | 2 |
| FS HN 315 | 1 | FS HN 411 | 2 |
| FS HN 420 | 3 | FS HN 421 | 3 |
| SP CM 212 | 3 | Professional Elective | 3 |
| Professional Elective | 3 | ||
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| FS HN 406 | 3 | FS HN 342 | 3 |
| FS HN 410 | 3 | FS HN 407 | 3 |
| FS HN 471 | 3 | FS HN 412 | 3 |
| FS HN 472 | 2 | U.S. Diversity (if not already taken) or Elective | 3 |
| Humanities/Social Science (H Sci) or Elective (AgLS) | 3 | Elective* | 2 |
| 14 | 14 | ||
| Total Credits: 121-124 | |||
| * | 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. |