Food Science (B.S.F.S.)

Required course work includes the university requirements (see regulation J-3) and:

BIOL 250General Microbiology3
BIOL 255General Microbiology Lab2
CHEM 111Principles of Chemistry I3
CHEM 111LPrinciples of Chemistry I Laboratory1
CHEM 112Principles of Chemistry II4
CHEM 112LPrinciples of Chemistry II Laboratory1
COMM 101Fundamentals of Public Speaking2
FCS 205Concepts in Human Nutrition3
FS 302Food Processing Lab1
FS 303Food Processing3
FS 416Food Microbiology3
FS 417Food Microbiology Laboratory2
FS 418Oral Seminar in Food Science1
FS 432Food Engineering3
FS 433Food Engineering Lab1
FS 460Food Chemistry3
FS 461Food Chemistry Lab1
FS 489Food Product Development3
MATH 160Survey of Calculus4
or MATH 170 Analytic Geometry and Calculus I
STAT 251Statistical Methods3
Select one of the following:3-4
Cells & the Evolution of Life
and Cells and the Evolution of Life Laboratory
Introductory Microbiology
Options
Select one of the following options:46-62
Total Hours96-113

A. Food Science Option

BIOL 300Survey of Biochemistry3-4
or BIOL 380 Biochemistry I
COMM 233Interpersonal Communication3
or SOC 337 Violence and Society
ENGL 317Technical Writing3
FS 110Introduction to Food Science3
FS 220Food Safety and Quality3
FS 422Sensory Evaluation of Food and Wine3
FS 423Sensory Evaluation of Food and Wine Laboratory1
FS 462Food Analysis3
FS 470Advanced Food Technology3
PHIL 103Ethics3
or PHIL 351 Philosophy of Science
PHYS 111General Physics I3
PHYS 111LGeneral Physics I Lab1
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
Wine Microbiology and Processing
Food Toxicology
Wine Microbiology and Processing Lab
Quality Management Tools for Food Products
Directed Study
Advanced Laboratory Techniques
Total Hours52-53

Courses to total 120 credits for this degree

B. Dairy Food Management Option

AVS 172Principles and Practices of Dairy Science2
BIOL 300Survey of Biochemistry3
CHEM 275Carbon Compounds3
CHEM 276Carbon Compounds Lab1
ECON 202Principles of Microeconomics3-4
or ECON 272 Foundations of Economic Analysis
ENGL 316Environmental Writing3
FS 329Dairy Foods Composition and Quality4
FS 398Internship2
FS 406Evaluation of Dairy Products2
FS 429Dairy Products3
FS 430Dairy Products Lab1
FS 436Principles of Sustainability3
FS 475Quality Management Tools for Food Products3
PHIL 103Ethics3
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
Sensory Evaluation of Food and Wine
Sensory Evaluation of Food and Wine Laboratory
Food Analysis
Food Toxicology
Advanced Food Technology
Directed Study
Product Development and Brand Management
Total Hours54-55

Courses to total 120 credits for this degree

C. Fermentation Option

BIOL 300Survey of Biochemistry3-4
or BIOL 380 Biochemistry I
ENGL 317Technical Writing3
FS 113Introduction to Vines and Wines3
FS 220Food Safety and Quality3
FS 301Food Mycology3
FS 304Cereal Chemistry and Processing3
FS 401Industrial Fermentations3
FS 402Ciders and Other Fermented Foods3
FS 422Sensory Evaluation of Food and Wine3
FS 423Sensory Evaluation of Food and Wine Laboratory1
FS 465Wine Microbiology and Processing3
FS 466Wine Microbiology and Processing Lab1
FS 498Internship1
MKTG 321Marketing3
PHYS 111General Physics I3
PHYS 111LGeneral Physics I Lab1
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
Ethics
Philosophy of Science
Total Hours50-51

Courses to total 122 credits for this degree.