Food Science (B.S.F.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| AGED 1010 | Verbal Communication in Agriculture, Food, and Natural Resources | 3 |
| or COMM 1101 | Fundamentals of Oral Communication | |
| AVFS 1010 | Introduction to Animal, Veterinary and Food Sciences | 1 |
| BIOL 1150 & 1150L | Cells and the Evolution of Life and Cells and the Evolution of Life Laboratory | 4 |
| BIOL 2500 & BIOL 2550 | General Microbiology and General Microbiology Lab | 5 |
| BIOL 3000 | Survey of Biochemistry | 3-4 |
| or BIOL 3800 | Biochemistry I | |
| CHEM 1111 & 1111L | General Chemistry I and General Chemistry I Laboratory | 4 |
| CHEM 1120 & 1120L | General Chemistry II and General Chemistry II Laboratory | 5 |
| CHEM 2770 & CHEM 2780 | Organic Chemistry I and Organic Chemistry I: Lab | 4 |
| COMM 2330 | Interpersonal Communication | 3 |
| ENGL 1101 | Writing and Rhetoric I | 3 |
| ENGL 1102 | Writing and Rhetoric II | 3 |
| FN 2050 | Concepts in Human Nutrition | 3 |
| FS 1100 | Introduction to Food Science | 3 |
| FS 3030 | Food Processing | 3 |
| FS 3040 | Cereal Chemistry and Processing | 3 |
| FS 3500 | Instrumental and Sensory Analysis of Food | 5 |
| FS 3630 | Animal Products for Human Consumption | 4 |
| FS 4160 | Food Microbiology | 3 |
| FS 4170 | Food Microbiology Laboratory | 2 |
| FS 4320 | Food Engineering | 3 |
| FS 4330 | Food Engineering Lab | 1 |
| FS 4890 | Food Product Development | 3 |
| MATH 1160 | Survey of Calculus | 4 |
| or MATH 1170 | Calculus I | |
| PHIL 1103 | Introduction to Ethics | 3 |
| or PHIL 3510 | Philosophy of Science | |
| PHYS 1111 & 1111L | General Physics I and General Physics I Lab | 4 |
| STAT 2510 | 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 4980 | Internship | |
| Industrial Fermentations | ||
| Principles of Sustainability | ||
| Food Toxicology | ||
| Advanced Laboratory Techniques | ||
AGEC 3000+ Agricultural Economics | ||
BIOL 3000+ Biology | ||
BUS 3000+ Business | ||
ENTR 3000+ Entrepreneurship | ||
MGT 3000+ Management & Human Resources | ||
MIS 3000+ Management Information Systems | ||
MKTG 3000+ Marketing | ||
OM 3000+ Operations Management | ||
| Total Hours | 92-93 | |
| Fall Term 1 | Hours | |
|---|---|---|
| AVFS 1010 | Introduction to Animal, Veterinary and Food Sciences | 1 |
| COMM 1101 or AGED 1010 | Fundamentals of Oral Communication or Verbal Communication in Agriculture, Food, and Natural Resources | 3 |
| ENGL 1101 | Writing and Rhetoric I | 3 |
| FS 1100 | Introduction to Food Science | 3 |
| MATH 1143 | Precalculus I: Algebra | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Hours | 16 | |
| Spring Term 1 | ||
| CHEM 1111 | General Chemistry I | 3 |
| CHEM 1111L | General Chemistry I Laboratory | 1 |
| ENGL 1102 | Writing and Rhetoric II | 3 |
| FN 2050 | Concepts in Human Nutrition | 3 |
| MATH 1160 OR MATH 1170 | 4 | |
| Hours | 14 | |
| Fall Term 2 | ||
| BIOL 1150 | Cells and the Evolution of Life | 3 |
| BIOL 1150L | Cells and the Evolution of Life Laboratory | 1 |
| CHEM 1120 | General Chemistry II | 4 |
| CHEM 1120L | General Chemistry II Laboratory | 1 |
| PHYS 1111 | General Physics I | 3 |
| PHYS 1111L | General Physics I Lab | 1 |
| STAT 2510 | Statistical Methods | 3 |
| Hours | 16 | |
| Spring Term 2 | ||
| PHIL 1103 OR PHIL 3510 | 3 | |
| CHEM 2770 | Organic Chemistry I | 3 |
| CHEM 2780 | Organic Chemistry I: Lab | 1 |
| Social and Behavioral Ways of Knowing Course | 3 | |
| Elective Course | 3 | |
| Hours | 13 | |
| Fall Term 3 | ||
| BIOL 2500 | General Microbiology | 3 |
| BIOL 2550 | General Microbiology Lab | 2 |
| BIOL 3000 OR BIOL 3800 | 3 | |
| ENGL 3170 | Technical Writing II or Business Writing or Environmental Writing | 3 |
| FS 3030 | Food Processing | 3 |
| FS 3020 | Food Processing Lab | 1 |
| Hours | 15 | |
| Spring Term 3 | ||
| COMM 2330 | Interpersonal Communication | 3 |
| FS 4180 | Oral Seminar in Food Science | 1 |
| FS 3500 | Instrumental and Sensory Analysis of Food | 5 |
| FS 4320 | Food Engineering | 3 |
| FS 4330 | Food Engineering Lab | 1 |
| ACCT 2010, AGEC 2890, BLAW 2650, BUS 1900, ECON 2202, FS 1130, FS 3010, FS 3980 or FS 4980, FS 4010, FS 4290, FS 4300, FS 4360, FS 4640, PLSC 4400, AGEC 3000+, BIOL 3000+, BUS 3000+, ENTR 3000+, MGT 3000+, MIS 3000+, MKTG 3000+, OM 3000+ | 2 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FS 4160 | Food Microbiology | 3 |
| FS 4170 | Food Microbiology Laboratory | 2 |
| FS Electives | 7 | |
| ACCT 2010, AGEC 2780, AVS 2720, AVS 2630, BLAW 2650, BUS 1900, ECON 2202, FS 1130, FS 3010, FS 3980 or FS 4980, FS 4010, FS 4290, FS 4300, FS 4360, FS 4640, PLSC 4400, AGEC 3000+, BIOL 3000+, BUS 3000+, ENTR 3000+, MGT 3000+, MIS 3000+, MKTG 3000+, OM 3000+ | 3 | |
| Hours | 15 | |
| Spring Term 4 | ||
| FS 3040 | Cereal Chemistry and Processing | 3 |
| FS 3630 | Animal Products for Human Consumption | 4 |
| FS 4890 | Food Product Development | 3 |
| International Course | 3 | |
| American Experience Course | 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.