Undergraduate Degree

Food Science

Program:
Food Science
Plan Code:
FOODSC_BS1
Program Level:
Undergraduate
Award Type:
Bachelor of Science
College:
College of Agriculture and Natural Resources
Department:
Food Science and Human Nutrition CANR


Excerpt from the official Academic Programs Catalog:

Listed below are the approved requirements for the program from the official Academic Programs Catalog.
Students must consult their advisors to learn which specific requirements apply to their degree programs.


College of Agriculture and Natural Resources

Department of Food Science and Human Nutrition

Undergraduate Programs
Food Science

Graduates with a Bachelor of Science degree in food science may be employed by food and allied industries, federal and state governments, and sectors throughout academia to work at the interface between the production and delivery of food. The program also prepares students for advanced study in graduate and professional schools. The required courses stress the principles of food safety and preservation and the application of scientific principles to control and enhance the flavor, color, texture, and nutritive value of foods.

In addition to the core program, students in food science must complete one of the following interdisciplinary concentrations that are designed to provide additional breadth and depth: basic food science, food business and industry, food packaging, or food technology. The major and concentrations are Approved by the Institute of Food Technologists Higher Education Review Board.  

Basic Food Science. This concentration is designed for students with an interest in integrating in-depth study of basic sciences with the core of their food science education. Advanced courses in chemistry, microbiology, food safety, toxicology and pharmacology are among the fields students may elect to strengthen their bachelor's degree. Students interested in professional post-graduate education such as medicine and dentistry may elect to take a series of courses that meets the admission standards for most professional colleges.

Food Business and Industry. This concentration is designed for students who are interested in working for food or food-related businesses, where a knowledge of both food science and of food business management, economics, and marketing is important.  Students who complete this concentration may pursue careers in manufacturing management, technical sales, food product marketing, or similar areas or may pursue graduate study in business.

Food Packaging.  This concentration is designed to prepare students for careers in the food industry with an emphasis in food packaging. The concentration focuses on the design, use, and evaluation of food packaging materials and the effect of packaging materials on the shelf life of food.  Students who complete this concentration may pursue graduate study in packaging or food science.

Food Technology.  This concentration focuses on food processing  methods and their effect on food quality and process characteristics.  Students who complete this concentration may pursue careers in production supervision, quality assurance, inspection, product development, and process development.  They may also pursue graduate study to prepare for positions in research, production, and management in the food industry, government, or universities.

Requirements for the Bachelor of Science Degree in Food Science

  1. The University requirements for bachelor's degrees as described in the Undergraduate Education section of this catalog; 120 credits, including general elective credits, are required for the Bachelor of Science degree in Food Science.

    The University's Tier II writing requirement for the Food Science major is met by completing all of the following courses:  Food Science 402, 440, 441, 455, 470. Those courses are referenced in item 3.a. below.

    Students who are enrolled in the Food Science major leading to the Bachelor of Science degree in the Department of Food Science and Human Nutrition may complete an alternative track to Integrative Studies in Biological and Physical Sciences that consists of the following courses: Biological Science 161, Chemistry 161 and 162, and Physics 221, 231, 241 or Lyman Briggs 273. The completion of Chemistry 161 and 162 satisfies the laboratory requirement. Biological Science 161, Chemistry 161 and 162  and Physics 221, 231, 241 or Lyman Briggs 273 may be counted toward both the alternative track and the requirements for the major referenced in item 3. below.

    The completion of the College of Agriculture and Natural Resources mathematics requirement may also satisfy the University mathematics requirement.
  2. The requirements of the College of Agriculture and Natural Resources for the Bachelor of Science degree.

    Certain courses referenced in requirement 3. below may be counted toward College requirements as appropriate.  The completion of Mathematics 124 satisfies the College's mathematics requirement.
    1. The following requirements for the major:
      a. All of the following courses (51 credits):
      BE 429 Fundamentals of Food Engineering 3
      BS 161 Cell and Molecular Biology 3
      CEM 141 General Chemistry 4
      CEM 142 General and Inorganic Chemistry 3
      CEM 161 Chemistry Laboratory I 1
      CEM 162 Chemistry Laboratory II 1
      FSC 211 Principles of Food Science 3
      FSC 222 Professional Development and Career Planning in Food Science 1
      FSC 310 Sensory Analysis and Consumer Research 3
      FSC 322 Advanced Professional Seminar in Food Science 1
      FSC 325 Food Processing: Unit Operations 3
      FSC 401 Food Chemistry 3
      FSC 402 Food Chemistry Laboratory 1
      FSC 440 Food Microbiology 3
      FSC 441 Food Microbiology Laboratory 2
      FSC 442 Hazard Analysis Critical Control Point Training and Certification 1
      FSC 455 Food and Nutrition Laboratory 3
      FSC 470 Integrated Approaches to Food Product Development 3
      HNF 150 Introduction to Human Nutrition 3
      MMG 301 Introductory Microbiology 3
      MTH 124 Survey of Calculus I 3
      b. One of the following courses (3 or 4 credits):
      LB 273 Physics I 4
      PHY 221 Studio Physics for Life Scientists I 4
      PHY 231 Introductory Physics I 3
      PHY 241 Physics for Cellular and Molecular Biologists I 4
      c. One of the following courses (3 credits):
      FSC 430 Food Processing: Fruits and Vegetables 3
      FSC 431 Food Processing: Cereals 3
      d. One of the following courses (3 credits):
      FSC 432 Food Processing: Dairy Foods 3
      FSC 433 Food Processing: Muscle Foods 3
      e. Completion of a minimum of 3 credits in Experiential Learning. Students must consult with their academic advisor for specific details on this requirement. Completion of this requirement may be fulfilled by enrollment in FSC 475, FSC 493, FSC 499 or other approved experiences.
      f. One of the following concentrations (23 to 26 credits):
      Basic Food Science (25 credits):
      (1) All of the following courses (16 credits):
      BMB 401 Comprehensive Biochemistry 4
      CEM 251 Organic Chemistry I 3
      CEM 252 Organic Chemistry II 3
      CEM 255 Organic Chemistry Laboratory 2
      STT 201 Statistical Methods 4
      (2) At least 9 credits from the following courses (9 credits):
      ANS 407 Food and Animal Toxicology 3
      CEM 262 Quantitative Analysis 3
      CEM 333 Instrumental Methods and Applications 3
      CEM 383 Introductory Physical Chemistry I 3
      FSC 421 Food Laws and Regulations 3
      LB 274 Physics II 4
      MMG 409 Eukaryotic Cell Biology 3
      MMG 425 Microbial Ecology 3
      MMG 431 Microbial Genetics 3
      MMG 445 Microbial Biotechnology (W) 3
      MMG 451 Immunology 3
      PHM 350 Introductory Human Pharmacology 3
      PHM 450 Introduction to Chemical Toxicology 3
      PHY 222 Studio Physics for Life Scientists II 4
      PHY 232 Introductory Physics II 3
      PHY 242 Physics for Cellular and Molecular Biologists II 4
      Note: Only one physics course (LB 274, PHY 222, PHY 232, PHY 242) can be counted towards the 9 credits.
      The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional schools. Students interested in preparing for post-graduate professional programs should consult with a preprofessional advisor in the College of Natural Science. Admission requirements of professional schools vary and the student is responsible for reviewing  the requirements of each school of interest and consulting regularly with an advisor.
      Food Business and Industry (23 credits):
      (1) All of the following courses (17 credits):
      ACC 230 Survey of Accounting Concepts 3
      BMB 200 Introduction to Biochemistry 4
      CEM 143 Survey of Organic Chemistry 4
      MKT 327 Introduction to Marketing 3
      STT 315 Introduction to Probability and Statistics for Business 3
      (2) Two of the following courses (6 credits):
      AFRE 100 Decision-making in the Agri-Food System 3
      AFRE 222 Agribusiness and Food Industry Sales 3
      AFRE 240 Food Product Marketing 3
      AFRE 435 Financial Management in the Agri-Food System 3
      or
      FI 320 Introduction to Finance 3
      AFRE 440 Food Marketing Management 3
      HB 265 Hospitality Food Service Systems I 3
      HB 347 Hospitality Supply Chain Process 3
      HB 358 Hospitality Entrepreneurship 3
      HB 365 Hospitality Foodservice Systems II 3
      HB 409 Introduction to Wine 3
      HB 411 Hospitality Beverages 3
      MKT 302 Consumer Behavior 3
      Either FI 320 or AFRE 435, but not both of those courses, may be used to satisfy requirement (2) for the Food Business and Industry concentration.
      Food Packaging (25 credits):
      (1) All of the following courses:
      BMB 200 Introduction to Biochemistry 4
      CEM 143 Survey of Organic Chemistry 4
      PKG 101 Principles of Packaging 3
      PKG 221 Packaging with Glass and Metal 2
      PKG 322 Packaging with Paper and Paperboard 4
      PKG 323 Packaging with Plastics 4
      STT 201 Statistical Methods 4
      Food Technology (23 credits):
      (1) All of the following courses (14 credits):
      BMB 200 Introduction to Biochemistry 4
      CEM 143 Survey of Organic Chemistry 4
      FSC 420 Quality Assurance 2
      STT 201 Statistical Methods 4
      (2) At least 9 credits from the following courses (9 credits):
      CEM 482 Science and Technology of Wine Production 3
      CHE 483 Brewing and Distilled Beverage Technology 3
      FSC 421 Food Laws and Regulations 3
      FSC 430 Food Processing: Fruits and Vegetables 3
      FSC 431 Food Processing: Cereals 3
      FSC 432 Food Processing: Dairy Foods 3
      FSC 433 Food Processing: Muscle Foods 3
      FSC 481 Fermented Beverages 3
      HB 100 Introduction to Hospitality Business 3
      HB 265 Hospitality Foodservice Systems I 3
      HB 347 Hospitality Supply Chain Process 3
      HB 358 Hospitality Entrepreneurship 3
      HB 365 Hospitality Foodservice Systems II 3
      HB 409 Introduction to Wine 3
      HB 411 Hospitality Beverages 3
      HNF 300 Experimental Approaches to Food 4
      HRT 403 Handling and Storage of Horticultural Crops 3
      HRT 430 Exploring Wines and Vines 3
      Courses selected to meet this requirement may not be used to fulfill requirement 3. c. above.