Undergraduate Degree - Food Science

Program:
Food Science
Program Code:
0349 Food Science
Program Level:
Undergraduate
Award Type:
Bachelor of Science
Start Term:
FQ68
Department:
Department of Food Science and Human Nutrition


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.
Following this section are the requirements as represented in Degree Navigator, MSU's online advising tool. The Degree Navigator section is only available for programs using Degree Navigator for degree certification.

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 universities 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.

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.

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 231. The completion of Chemistry 161 and 162 satisfies the laboratory requirement. Biological Science 161, Chemistry 161 and 162  and Physics 231 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.
  3. The following requirements for the major:
    a. All of the following courses (54 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 325 Food Processing: Unit Operations 3
    FSC 401 Food Chemistry 3
    FSC 402 Food Chemistry Laboratory 1
    FSC 422 Advanced Professional Seminar in Food Science 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
    PHY 231 Introductory Physics I 3
    b. One of the following courses (3 credits):
    FSC 430 Food Processing: Fruits and Vegetables 3
    FSC 431 Food Processing: Cereals 3
    c. One of the following courses (3 credits):
    FSC 432 Food Processing: Dairy Foods 3
    FSC 433 Food Processing: Muscle Foods 3
    d. 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) Nine 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
    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 232 Introductory Physics II 3
    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):
    ABM 100 Decision-making in the Agri-Food System 3
    ABM 222 Agribusiness and Food Industry Sales (W) 3
    ABM 435 Financial Management in the Agri-Food System 3
    FI 311 Financial Management 3
    FIM 335 Food Marketing Management 3
    MKT 302 Consumer and Organizational Buyer Behavior 3
    Either Finance 311 or Agribusiness Management 435, but not both of those courses, may be used to satisfy  requirement (2) for the Food Business and Industry concentration.
    Food Packaging (26 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 3
    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) Nine 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 430 Food Processing: Fruits and Vegetables 3
    FSC 431 Food Processing: Cereals 3
    FSC 432 Food Processing: Dairy Foods 3
    FSC 421 Food Laws and Regulations 3
    FSC 433 Food Processing: Muscle Foods 3
    FSC 481 Fermented Beverages 3
    HB 100 Introduction to Hospitality Business 2
    HB 265 Food Management: Safety and Nutrition 3
    HB 267 Management of Food and Beverage Systems 3
    HB 409 Introduction to Wine 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.


Degree Requirements from Degree Navigator.

NOTE: Degree Navigator is an advising tool only and should not be viewed as a contract with the student. Any questions about the requirements should be directed to an academic advisor.


Food Science, BS (0349)

Required Credits: 120    Program Version: FS17

Requirement 1: University Tier I Writing
University Tier I Writing: 1 course from WRA101, WRA195H, LB133, MC111, MC112, RCAH111

Requirement 2: University Mathematics
University Mathematics: The required number of courses from 1 of the following sets of courses
MTH2: 1 course
At least 1 course from LB118, MTH110, MTH116, MTHRQMT, MTHWAIV1, MTHWAIV2, Mathematics Pre-Matriculation, Mathematics Post-Matriculation
MTH1: 2 courses
At least 1 course from MTH103, MTH103WAIV
At least 1 course from MTH112, MTH114, MTH124, MTH132, MTH152H, MTH201, STT200, STT201

Requirement 3: University IAH201 - IAH210
University IAH201 - IAH210: 4 credits from IAH201, IAH202, IAH203, IAH204, IAH205, IAH206, IAH207, IAH208, IAH209, IAH210, RCAH201, ANY IAH BELOW 211

Requirement 4: University IAH211 or higher
University IAH211 or higher: 4 credits from IAH211A, IAH211B, IAH211C, IAH211D, IAH221A, IAH221B, IAH221C, IAH231A, IAH231B, IAH231C, IAH241A, IAH241B, IAH241C, IAH241D, IAH241E, IAH241F, IAH241G, RCAH202, TRANSFER IAH, ANY IAH211 OR HIGHER, approved LB courses

Requirement 5: University ISS200 Series
University ISS200 Series: 4 credits from ISS210, ISS215, ISS220, ISS225, ISS230, ISS235, MC201, TRANSFER ISS 200 LEVEL, ANY ISS 200 LEVEL

Requirement 6: University ISS300 Series
University ISS300 Series: 4 credits from ISS305, ISS308, ISS310, ISS315, ISS318, ISS320, ISS325, ISS327, ISS328, ISS330A, ISS330B, ISS330C, ISS335, ISS336, MC202, ANY ISS 300 LEVEL, approved LB courses

Requirement 7: University ISB
University ISB: 3 credits from ISB200, ISB201, ISB202, ISB204, TRANSFER ISB, ISB ALTERNATIVE TRACK, ANY 3 CREDIT ISB COURSE

Requirement 8: University ISP
University ISP: 3 credits from ISP203A, ISP203B, ISP205, ISP207, ISP209, ISP213H, ISP215, ISP217, ISP220, ISP221, TRANSFER ISP, ISP ALTERNATIVE TRACK, ANY 3 CREDIT ISP COURSE

Requirement 9: University Laboratory Experience
University Laboratory Experience: The required number of credits from 1 of the following sets of courses
Univ Lab: 2 credits
At least 2 credits from ISB201L, ISB208L, ISP203L, ISP205L, ISP207L, ISP209L, ISP217L, ANY 2 CREDIT ISB/ISP LAB, LAB EXPERIENCE ALTERNATIVE TRACK, TRANSFER LAB
Alternative: 2 credits
At least 1 credit from ISB201L, ISB208L, ISP203L, ISP205L, ISP207L, ISP209L, ISP217L, ANY 2 CREDIT ISB/ISP LAB, LAB EXPERIENCE ALTERNATIVE TRACK, TRANSFER LAB
At least 1 credit from an Alternative Track Lab credit

Requirement 10: University Diversity Distribution
University Diversity Distribution: A total 2 courses
At least 1 course from NationalIAH or ISS courses emphasizing national diversity or both national diversity and international and multicultural diversity
At least 1 course from InternationalIAH or ISS courses emphasizing international and multicultural diversity or both national diversity and international and multicultural diversity
Conditions:
University Diversity Distribution: No more than 1 course from IAH or ISS emphasizing both national diversity and international and multicultural diversity in Requirement(s) 10

Requirement 11: Major - Food Science - Principles of Food Science
Major - Food Science - Principles of Food Science: 1 course from FSC211

Requirement 12: Major - Food Science - Fundamentals of Food Engineering
Major - Food Science - Fundamentals of Food Engineering: 1 course from BE429

Requirement 13: Major - Food Science - Cellular and Molecular Biology
Major - Food Science - Cellular and Molecular Biology: 1 course from BS161

Requirement 14: Major - Food Science - Chemistry
Major - Food Science - Chemistry: 4 courses from CEM141, CEM142, CEM161, CEM162

Requirement 15: Major - Food Science - Calculus
Major - Food Science - Calculus: 1 course from MTH124

Requirement 16: Major - Food Science - Physics
Major - Food Science - Physics: 1 course from PHY231

Requirement 17: Major - Food Science - Food Processing - Unit Operations
Major - Food Science - Food Processing - Unit Operations: 1 course from FSC325

Requirement 18: Major - Food Science - Food Chemistry
Major - Food Science - Food Chemistry: 2 courses from FSC401, FSC402

Requirement 19: Major - Food Science - Food Microbiology
Major - Food Science - Food Microbiology: 2 courses from FSC440, FSC441

Requirement 20: Major - Food Science - Food Analysis
Major - Food Science - Food Analysis: 1 course from FSC455

Requirement 21: Major - Food Science - Food Product Development
Major - Food Science - Food Product Development: 1 course from FSC470

Requirement 22: Major - Food Science - Human Nutrition
Major - Food Science - Human Nutrition: 1 course from HNF150

Requirement 23: Major - Food Science - Introductory Microbiology and Laboratory
Major - Food Science - Introductory Microbiology and Laboratory: 1 course from MMG301

Requirement 24: Major - Food Science - Assessment of Foods
Major - Food Science - Assessment of Foods: 1 course from FSC310

Requirement 25: Major - Food Science - Professional Development and Career Planning in Food Science
Major - Food Science - Professional Development and Career Planning in Food Science: 1 course from FSC222

Requirement 26: Major - Food Science - HACCP Training & Certification
Major - Food Science - HACCP Training & Certification: 1 course from FSC442

Requirement 27: Major - Food Science - Advanced Professional Seminar in Food Science
Major - Food Science - Advanced Professional Seminar in Food Science: 1 course from FSC422

Requirement 28: Major - Food Science - Food Processing
Major - Food Science - Food Processing: A total 2 courses
At least 1 course from FSC430, FSC431
At least 1 course from FSC432, FSC433

Requirement 29: Major - Food Science - Concentration
Major - Food Science - Concentration: The required number of courses from 1 of the following sets of courses
Food Technology: 7 courses
At least 4 courses from BMB200, CEM143, FSC420, STT201
At least 3 courses from FSC421, FSC430, FSC431, FSC432, FSC433, HB100, HB265, HB267, HNF300, CEM482, CHE483, FSC481, HB409, HRT403, HRT430
Food Business and Industry: 7 courses
At least 5 courses from ACC230, BMB200, CEM143, MKT327, STT315
At least 2 courses from ABM100, ABM222, ABM435, FI311, FIM335, MKT302
Food Packaging: 3. Food Packaging: 7 courses from BMB200, CEM143, PKG101, PKG221, PKG322, PKG323, STT201
Basic Food Science: 8 courses
At least 5 courses from BMB401, CEM251, CEM252, CEM255, STT201
At least 3 courses from ANS407, CEM262, CEM333, CEM383, FSC421, MMG409, MMG425, MMG431, MMG445, MMG451, PHM350, PHM450, PHY232

Requirement 30: College - Agriculture and Natural Resources - Economics
College - Agriculture and Natural Resources - Economics: 1 course from EC201, EC202

Requirement 31: College Distribution
College Distribution: 26 credits from courses in the College of Agriculture and Natural Resources.

Requirement 32: Electives
Electives: 0 credits from Electives at Michigan State University and transfer coursework. This number can change based on the credits of the coursework taken to fulfill University, College, and Major requirements. Please contact your academic advisor with any questions.

Requirement 33: University Residency
University Residency: 30 credits from MSU coursework, 27 credits from MSU courses taken after reaching junior standing, 20 credits from courses offered by MSU while admitted to major & 20 of the last 30 credits must be MSU courses. Please see academic advisor.