Food Science (B.S.F.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| AGED 101 | Verbal Communication in Agriculture, Food, and Natural Resources | 3 |
| or COMM 101 | Fundamentals of Oral Communication | |
| AVFS 101 | Introduction to Animal, Veterinary and Food Sciences | 1 |
| BIOL 115 & 115L | Cells and the Evolution of Life and Cells and the Evolution of Life Laboratory | 4 |
| BIOL 250 & BIOL 255 | General Microbiology and General Microbiology Lab | 5 |
| BIOL 300 | Survey of Biochemistry | 3-4 |
| or BIOL 380 | Biochemistry I | |
| CHEM 111 & 111L | General Chemistry I and General Chemistry I Laboratory | 4 |
| CHEM 112 & 112L | General Chemistry II and General Chemistry II Laboratory | 5 |
| CHEM 277 & CHEM 278 | Organic Chemistry I and Organic Chemistry I: Lab | 4 |
| COMM 233 | Interpersonal Communication | 3 |
| ENGL 101 | Writing and Rhetoric I | 3 |
| ENGL 102 | Writing and Rhetoric II | 3 |
| FN 205 | Concepts in Human Nutrition | 3 |
| FS 110 | Introduction to Food Science | 3 |
| FS 220 | Food Safety and Quality | 3 |
| FS 303 | Food Processing | 3 |
| FS 304 | Cereal Chemistry and Processing | 3 |
| FS 350 | Instrumental and Sensory Analysis of Food | 5 |
| FS 363 | Animal Products for Human Consumption | 4 |
| FS 416 | Food Microbiology | 3 |
| FS 417 | Food Microbiology Laboratory | 2 |
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| FS 489 | Food Product Development (Food Product Development) | 3 |
| MATH 160 | Survey of Calculus | 4 |
| or MATH 170 | Calculus I | |
| PHIL 103 | Introduction to Ethics | 3 |
| or PHIL 351 | Philosophy of Science | |
| PHYS 111 & 111L | General Physics I and General Physics I Lab | 4 |
| STAT 251 | Statistical Methods | 3 |
| Select one of the following: | 3 | |
| Business Writing | ||
| Environmental Writing | ||
| Technical Writing II | ||
| Select at least 4 credits from the following: | 4 | |
| Introduction to Financial Accounting | ||
| Farm and Agribusiness Management | ||
| Agricultural Markets and Prices | ||
| Principles and Practices of Dairy Science | ||
| Live Animal and Carcass Evaluation | ||
| Legal Environment of Business | ||
| Integrated Business and Value Creation | ||
| Principles of Microeconomics | ||
| Food Mycology | ||
| Internship | ||
or FS 498 | Internship | |
| Industrial Fermentations | ||
| Principles of Sustainability | ||
| Food Toxicology | ||
| Advanced Laboratory Techniques | ||
AGEC 300+ Agricultural Economics | ||
BIOL 300+ Biology | ||
BUS 300+ Business | ||
ENTR 300+ Entrepreneurship | ||
MHR 300+ Management & Human Resources | ||
MIS 300+ Management Information Systems | ||
MKTG 300+ Marketing | ||
OM 300+ Operations Management | ||
| Total Hours | 95-96 | |
| Fall Term 1 | Hours | |
|---|---|---|
| AVFS 101 | Introduction to Animal, Veterinary and Food Sciences | 1 |
| COMM 101 or AGED 101 | Fundamentals of Oral Communication or Verbal Communication in Agriculture, Food, and Natural Resources | 3 |
| ENGL 101 | Writing and Rhetoric I | 3 |
| FS 110 | Introduction to Food Science | 3 |
| MATH 143 | College Algebra | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Hours | 16 | |
| Spring Term 1 | ||
| CHEM 111 | General Chemistry I | 3 |
| CHEM 111L | General Chemistry I Laboratory | 1 |
| ENGL 102 | Writing and Rhetoric II | 3 |
| FN 205 | Concepts in Human Nutrition | 3 |
| MATH 160 OR MATH 170 | 4 | |
| Hours | 14 | |
| Fall Term 2 | ||
| BIOL 115 | Cells and the Evolution of Life | 3 |
| BIOL 115L | Cells and the Evolution of Life Laboratory | 1 |
| CHEM 112 | General Chemistry II | 4 |
| CHEM 112L | General Chemistry II Laboratory | 1 |
| PHYS 111 | General Physics I | 3 |
| PHYS 111L | General Physics I Lab | 1 |
| STAT 251 | Statistical Methods | 3 |
| Hours | 16 | |
| Spring Term 2 | ||
| FS 220 | Food Safety and Quality | 3 |
| PHIL 103 OR PHIL 351 | 3 | |
| CHEM 277 | Organic Chemistry I | 3 |
| CHEM 278 | Organic Chemistry I: Lab | 1 |
| Social and Behavioral Ways of Knowing Course | 3 | |
| Hours | 13 | |
| Fall Term 3 | ||
| BIOL 250 | General Microbiology | 3 |
| BIOL 255 | General Microbiology Lab | 2 |
| BIOL 300 OR BIOL 380 | 3 | |
| ENGL 317 | Technical Writing II or Business Writing or Environmental Writing | 3 |
| FS 303 | Food Processing | 3 |
| FS 302 | Food Processing Lab (Food Processing Lab) | 1 |
| Hours | 15 | |
| Spring Term 3 | ||
| COMM 233 | Interpersonal Communication | 3 |
| FS 418 | Oral Seminar in Food Science (Oral Seminar in Food Science) | 1 |
| FS 350 | Instrumental and Sensory Analysis of Food | 5 |
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| ACCT 201, AGEC 289, BLAW 265, BUS 190, ECON 202, FS 113, FS 301, FS 398 or 498, FS 401, FS 402, FS 429, FS 430, FS 436, FS 464, FS 465, FS 466, PLSC 440, AGEC 300+, BIOL 300+, BUS 300+, ENTR 300+, MHR 300+, MIS 300+, MKTG 300+, OM 300+ | 2 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FS 416 | Food Microbiology | 3 |
| FS 417 | Food Microbiology Laboratory | 2 |
| FS Electives | 7 | |
| ACCT 201, AGEC 278, AVS 172, AVS 263, BLAW 265, BUS 190, ECON 202, FS 113, FS 301, FS 398 or 498, FS 401, FS 402, FS 429, FS 430, FS 436, FS 464, FS 465, FS 466, PLSC 440, AGEC 300+, BIOL 300+, BUS 300+, ENTR 300+, MHR 300+, MIS 300+, MKTG 300+, OM 300+ | 3 | |
| Hours | 15 | |
| Spring Term 4 | ||
| FS 304 | Cereal Chemistry and Processing | 3 |
| FS 363 | Animal Products for Human Consumption | 4 |
| FS 489 | Food Product Development (Food Product Development) | 3 |
| International Course | 3 | |
| American Diversity | 3 | |
| Hours | 16 | |
| Total Hours | 120 | |
The degree map is a guide for the timely completion of your curricular requirements. Your academic advisor or department may be contacted for assistance in interpreting this map. This map is not reflective of your academic history or transcript and it is not official notification of completion of degree or certificate requirements. Please contact the Registrar's Office regarding your official degree/certificate completion status.
Graduating seniors earning a degree in Food Science should be able to demonstrate a level of comprehension of Food Science concepts and analyses equivalent to or greater than that required by the Institute of Food Technologists Core Competencies Guideline.
Graduating seniors earning a degree in Food Science should be able to apply critical thinking and problem-solving skills to address current challenges in the food industry.
Graduating seniors earning a degree in Food Science should be able to communicate effectively in both written and oral format with an audience possessing varying degrees of food science knowledge.