Food Science (B.S.F.S.)
Required course work includes the university requirements (see regulation J-3) and:
| Code | Title | Hours |
|---|---|---|
| BIOL 250 | General Microbiology | 3 |
| BIOL 255 | General Microbiology Lab | 2 |
| CHEM 111 | General Chemistry I | 3 |
| CHEM 111L | General Chemistry I Laboratory | 1 |
| CHEM 112 | General Chemistry II | 4 |
| CHEM 112L | General Chemistry II Laboratory | 1 |
| COMM 101 | Fundamentals of Oral Communication | 3 |
| FN 205 | Concepts in Human Nutrition | 3 |
| FS 303 | Food Processing | 3 |
| FS 416 | Food Microbiology | 3 |
| FS 417 | Food Microbiology Laboratory | 2 |
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| MATH 160 | Survey of Calculus | 4 |
| or MATH 170 | Calculus I | |
| STAT 251 | Statistical Methods | 3 |
| Select one of the following: | 3-4 | |
| Cells and the Evolution of Life and Cells and the Evolution of Life Laboratory | ||
| Microbiology and the World Around Us | ||
| Options | ||
| Select one of the following options: | 50-55 | |
| Total Hours | 92-98 | |
A. Food Science Option
| Code | Title | Hours |
|---|---|---|
| BIOL 300 | Survey of Biochemistry | 3-4 |
| or BIOL 380 | Biochemistry I | |
| COMM 233 | Interpersonal Communication | 3 |
| or CRIM 337 | Violence and Society | |
| ENGL 317 | Technical Writing | 3 |
| FS 110 | Introduction to Food Science | 3 |
| FS 220 | Food Safety and Quality | 3 |
| PHIL 103 | Introduction to Ethics | 3 |
| or PHIL 351 | Philosophy of Science | |
| PHYS 111 | General Physics I | 3 |
| PHYS 111L | General Physics I Lab | 1 |
| Select one of the following: | 4 | |
| Carbon Compounds and Carbon Compounds Lab | ||
| Organic Chemistry I and Organic Chemistry I: Lab | ||
| Select 16 credits from the following: | 16 | |
| Pathogenic Microbiology | ||
| Introduction to Management | ||
| Marketing | ||
| Cereal Chemistry and Processing | ||
| Animal Products for Human Consumption | ||
| Internship | ||
| Evaluation of Dairy Products | ||
| Principles of Sustainability | ||
| Food Toxicology | ||
| Quality Management Tools for Food Products | ||
| Directed Study | ||
| Advanced Laboratory Techniques | ||
| Total Hours | 42-43 | |
Courses to total 120 credits for this degree
B. Dairy Food Management Option
| Code | Title | Hours |
|---|---|---|
| AVS 172 | Principles and Practices of Dairy Science | 2 |
| BIOL 300 | Survey of Biochemistry | 3 |
| CHEM 275 | Carbon Compounds | 3 |
| CHEM 276 | Carbon Compounds Lab | 1 |
| ECON 202 | Principles of Microeconomics | 3-4 |
| or ECON 272 | Foundations of Economic Analysis | |
| ENGL 316 | Environmental Writing | 3 |
| FS 398 | Internship | 2 |
| FS 406 | Evaluation of Dairy Products | 2 |
| FS 436 | Principles of Sustainability | 3 |
| FS 475 | Quality Management Tools for Food Products | 3 |
| PHIL 103 | Introduction to Ethics | 3 |
| or PHIL 201 | Critical Thinking | |
| Select 18 credits from the following: | 18 | |
| Introduction to Financial Accounting | ||
| Agricultural Markets and Prices | ||
| Managerial Economics: Production | ||
| Managerial Economics: Consumption & Markets | ||
| Introduction to Sales | ||
| Dairy Cattle Management | ||
| Legal Environment of Business | ||
| Introduction to Management | ||
| Marketing | ||
| Project Management | ||
| Food Toxicology | ||
| Directed Study | ||
| Product Development and Brand Management | ||
or MKTG 495 | Product Development and Brand Management | |
| Total Hours | 46-47 | |
Courses to total 120 credits for this degree
C. Fermentation Option
| Code | Title | Hours |
|---|---|---|
| BIOL 300 | Survey of Biochemistry | 3-4 |
| or BIOL 380 | Biochemistry I | |
| ENGL 317 | Technical Writing | 3 |
| FS 220 | Food Safety and Quality | 3 |
| FS 301 | Food Mycology | 3 |
| FS 304 | Cereal Chemistry and Processing | 3 |
| FS 401 | Industrial Fermentations | 3 |
| FS 498 | Internship | 1 |
| MKTG 321 | Marketing | 3 |
| PHYS 111 | General Physics I | 3 |
| PHYS 111L | General Physics I Lab | 1 |
| Select one of the following: | 4 | |
| Carbon Compounds and Carbon Compounds Lab | ||
| Organic Chemistry I and Organic Chemistry I: Lab | ||
| Select two of the following: | 6 | |
| Food Toxicology | ||
| Introduction to Ethics | ||
| Philosophy of Science | ||
| Total Hours | 36-37 | |
Courses to total 122 credits for this degree.
Food Science Option
| Fall Term 1 | Hours | |
|---|---|---|
| COMM 101 | Fundamentals of Oral Communication | 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 | 15 | |
| 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 |
| International Course | 3 | |
| Social and Behavioral Ways of Knowing Course | 3 | |
| PHIL 103 OR PHIL 351 | 3 | |
| (CHEM 275 AND CHEM 276) OR (CHEM 277 AND CHEM 278) | 4 | |
| Hours | 16 | |
| Fall Term 3 | ||
| BIOL 250 | General Microbiology | 3 |
| BIOL 255 | General Microbiology Lab | 2 |
| ENGL 317 | Technical Writing | 3 |
| FS 303 | Food Processing | 3 |
| BIOL 300 OR BIOL 380 | 3 | |
| Hours | 14 | |
| Spring Term 3 | ||
| COMM 233 | Interpersonal Communication | 3 |
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| Oral Seminar Class | 1 | |
| BIOL 433 OR FS 304 OR FS 363 OR FS 398 OR FS 406 OR FS 436 OR FS 464 OR FS 465 OR FS 466 OR FS 475 OR FS 499 OR MHR 311 OR MKTG 321 OR PLSC 440 | 3 | |
| FS 350 OR FS 422 AND FS 423 | 4 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FS 416 | Food Microbiology | 3 |
| FS 417 | Food Microbiology Laboratory | 2 |
| BIOL 433 OR FS 304 OR FS 363 OR FS 398 OR FS 406 OR FS 436 OR FS 464 OR FS 465 OR FS 466 OR FS 475 OR FS 499 OR MHR 311 OR MKTG 321 OR PLSC 440 | 3 | |
| BIOL 433 OR FS 304 OR FS 363 OR FS 398 OR FS 406 OR FS 436 OR FS 464 OR FS 465 OR FS 466 OR FS 475 OR FS 499 OR MHR 311 OR MKTG 321 OR PLSC 440 | 4 | |
| Food Chemistry & Lab | 4 | |
| Hours | 16 | |
| Spring Term 4 | ||
| BIOL 433 OR FS 304 OR FS 363 OR FS 398 OR FS 406 OR FS 436 OR FS 464 OR FS 465 OR FS 466 OR FS 475 OR FS 499 OR MHR 311 OR MKTG 321 OR PLSC 440 | 3 | |
| BIOL 433 OR FS 304 OR FS 363 OR FS 398 OR FS 406 OR FS 436 OR FS 464 OR FS 465 OR FS 466 OR FS 475 OR FS 499 OR MHR 311 OR MKTG 321 OR PLSC 440 | 3 | |
| Food Analysis Course | 3 | |
| Adv. Food Technology Course | 3 | |
| Food Product Development | 3 | |
| Hours | 15 | |
| Total Hours | 121 | |
Dairy Food Management Option
| Fall Term 1 | Hours | |
|---|---|---|
| AVS 172 | Principles and Practices of Dairy Science | 2 |
| COMM 101 | Fundamentals of Oral Communication | 3 |
| ENGL 101 | Writing and Rhetoric I | 3 |
| MATH 143 | College Algebra | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Hours | 14 | |
| 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 |
| STAT 251 | Statistical Methods | 3 |
| ECON 202 or ECON 272 | Principles of Microeconomics or Foundations of Economic Analysis | 3 |
| Hours | 15 | |
| Spring Term 2 | ||
| CHEM 275 | Carbon Compounds | 3 |
| CHEM 276 | Carbon Compounds Lab | 1 |
| ENGL 316 | Environmental Writing | 3 |
| PHIL 103 or PHIL 201 | Introduction to Ethics or Critical Thinking | 3 |
| Social and Behavioral Ways of Knowing Course | 3 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| Hours | 16 | |
| Fall Term 3 | ||
| BIOL 250 | General Microbiology | 3 |
| BIOL 255 | General Microbiology Lab | 2 |
| BIOL 300 | Survey of Biochemistry | 3 |
| FS 303 | Food Processing | 3 |
| Food Processing Lab | 1 | |
| Dairy Food Composition & Quality Course | 4 | |
| International Course | 3 | |
| Hours | 19 | |
| Spring Term 3 | ||
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| Oral Seminar Class | 1 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR FSP 495 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| Hours | 14 | |
| Fall Term 4 | ||
| FS 398 | Internship | 1 |
| FS 416 | Food Microbiology | 3 |
| FS 417 | Food Microbiology Laboratory | 2 |
| FS 475 | Quality Management Tools for Food Products | 3 |
| Dairy Processing Course | 3 | |
| Dairy Processing Lab | 1 | |
| Food Chemistry Course | 3 | |
| Food Chemistry Lab | 1 | |
| Hours | 17 | |
| Spring Term 4 | ||
| FS 398 | Internship | 1 |
| FS 406 | Evaluation of Dairy Products | 2 |
| FS 436 | Principles of Sustainability | 3 |
| Food Product Development Course | 3 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| ACCT 201 OR AGEC 289 OR AGEC 301 OR AGEC 302 OR AGEC 333 OR AVS 472 OR BLAW 265 OR FS 422 OR FS 423 OR FS 462 OR FS 464 OR FS 470 OR FS 499 OR FSP 495 OR MHR 311 OR MKTG 321 OR MKTG 495 OR OM 378 | 3 | |
| Hours | 15 | |
| Total Hours | 124 | |
Fermentation Option
| Fall Term 1 | Hours | |
|---|---|---|
| COMM 101 | Fundamentals of Oral Communication | 3 |
| ENGL 101 | Writing and Rhetoric I | 3 |
| MATH 143 | College Algebra | 3 |
| Humanistic and Artistic Ways of Knowing Course | 3 | |
| Intro to Vines & Wines Course | 3 | |
| Hours | 15 | |
| 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 |
| STAT 251 | Statistical Methods | 3 |
| Social and Behavioral Ways of Knowing Course | 3 | |
| Hours | 15 | |
| Spring Term 2 | ||
| ENGL 317 | Technical Writing | 3 |
| FS 220 | Food Safety and Quality | 3 |
| MKTG 321 | Marketing | 3 |
| PHYS 111 | General Physics I | 3 |
| PHYS 111L | General Physics I Lab | 1 |
| (CHEM 275 AND CHEM 276) OR (CHEM 277 AND CHEM 278) | 4 | |
| Hours | 17 | |
| Fall Term 3 | ||
| BIOL 250 | General Microbiology | 3 |
| BIOL 255 | General Microbiology Lab | 2 |
| FS 301 | Food Mycology | 3 |
| FS 303 | Food Processing | 3 |
| BIOL 300 OR BIOL 380 | 3 | |
| Food Processing Lab Course | 1 | |
| Hours | 15 | |
| Spring Term 3 | ||
| FS 304 | Cereal Chemistry and Processing | 3 |
| FS 432 | Food Engineering | 3 |
| FS 433 | Food Engineering Lab | 1 |
| PHIL 103 OR PHIL 351 | 3 | |
| Sensory Evaluation of Food & Wine Course | 3 | |
| Sensory Evaluation of Food & Wine Lab Course | 1 | |
| Oral Seminar Class | 1 | |
| Hours | 15 | |
| Fall Term 4 | ||
| FS 417 | Food Microbiology Laboratory | 2 |
| FS 416 | Food Microbiology | 3 |
| FS 498 | Internship | 2 |
| American Diversity Course | 3 | |
| Food Chemistry Course | 3 | |
| Food Chemistry Lab Course | 1 | |
| Wine Microbiology & Processing Course | 3 | |
| Wine Microbiology & Processing Lab | 1 | |
| Hours | 18 | |
| Spring Term 4 | ||
| FS 401 | Industrial Fermentations | 3 |
| International Course | 3 | |
| FS 464 OR PHIL 103 OR PHIL 351 | 3 | |
| Ciders & Other Fermented Foods Course | 3 | |
| Food Product Development Course | 3 | |
| Hours | 15 | |
| Total Hours | 124 | |
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.