Food Science (BS)

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Nutrition, Dietetics, and Food Science Bachelors BS

Variable Credit Min

Variable Credit Max

Major Academic Plan

Learning Outcomes

Title

Food Processing and Engineering

Learning Outcome

Describe and apply principles of engineering as they relate to converting agricultural commodities to the finished products seen on the grocery store shelf.

Title

Food Safety and Microbiology

Learning Outcome

Assess and differentiate the role of microorganisms in food processing food preservation and food safety with respect to pathogenic spoilage and fermentative microorganisms and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food.

Title

Food Chemistry and Analysis

Learning Outcome

Evaluate and explain the chemical changes occurring during food processing and storage including reactions involving carbohydrates protein and fats and demonstrate proficiency in using laboratory techniques common to basic and applied food chemistry.

Title

Applied Food Science

Learning Outcome

Apply the principles and various facets of food science including quality assurance and sensory evaluation in practical situations problem solving and product development.

Title

Success Skills

Learning Outcome

Demonstrate the skills that lead to success in a food science career including oral and written communication problem solving use of library resources evaluating information time management leadership ethical decision making and life-long learning.

Program Requirements

Requirement 1 —Complete 14 Courses

Core requirements:

course - Gen College Chem 1+Lab Integr 4.0

course - General Microbiology 3.0

course - Gen Micro Lab 1.0

course - Essentials of Human Nutrition 3.0

course - Careers in Food Science 1.0

course - Essentials of Food Science 3.0

course - Essentials of Food Sci Lab 1.0

course - Food Analysis 4.0

course - Food Process Engineering 3.0

course - Food Microbiology 3.0

course - Food Processing 2.0

course - Food Reg & Qual Assr 3.0

course - General Physics 1 3.0

course - Intro to Stat Data Analysis 3.0

Requirement 2 —Complete 1 of 2 Options

Complete one of the following tracks:

Option 2.1 —Complete 2 Requirements

A. Food Science Technical Track:

Requirement 2.1.1 —Complete 25 hours

course - Science of Biology 3.0

course - General College Chemistry 2 3.0

course - Gen Coll Chem Lab 1.0

course - Organic Chemistry 1 3.0

course - Organic Chemistry 2 3.0

course - Organic Chem Lab-Nonmajors 1.0v

course - Biochemistry 3.0

course - Food Chemistry 3.0

course - Food Sensory Evaluation 2.0

course - Food Product Development 3.0

Requirement 2.1.2 —Complete 1 Course

course - Calculus 1 4.0

Option 2.2 —Complete 5 Requirements

B. Food Industry Management Track:

Requirement 2.2.1 —Complete 5 Courses

course - Principles of Accounting 3.0

course - Econ Principles & Problems 3.0

course - Principles of Finance 3.0

course - Organizational Behavior 3.0

course - Agribusiness Management 1 3.0

Requirement 2.2.2 —Complete 1 hour

More than 1.0 hours counts for elective credit only.

course - Academic Internship - You may take once 0.5v

Requirement 2.2.3 —Complete 1 of 3 Courses

ENT 381 - Entrep Lecture Series 1.0

course - Tech Entrep Lecture Series 1.0

course - Executive Lectures 1.0

Requirement 2.2.4 —Complete 1 of 4 Courses

course - Business Model Validation 3.0

course - Nutrient Metabolism 3.0

course - Food Chemistry 3.0

course - Food Product Development 3.0

Requirement 2.2.5 — Complete 1 Course

course - Intro Bio-organic Chemistry 4.0

Recommended Courses are not required to complete the program

A. Food Science Technical Track - recommended courses (consult with a faculty advisor before selecting):

course - Chem Handling & Safe Lab Prac 0.5

course - Econ Principles & Problems 3.0

course - Intro Devel Stu 3.0

course - Plastics Materials &Processing 3.0

course - Nutrient Metabolism 3.0

course - General Physics 2 3.0

course - General Physics Lab 1 1.0

course - General Physics Lab 2 1.0

course - Plants in the Environment 3.0

course - Public Speaking 3.0

course - Career Strategies 2.0

course - Technical Communication 3.0

Recommended Courses are not required to complete the program

B. Food Industry Management Track - recommended courses (consult with a faculty advisor before selecting):

course - Commun in Organiztnl Settings 3.0

course - Technical Communication 3.0

course - Intro Devel Stu 3.0

course - Innovation & Entrepreneurship 3.0

course - Nutrient Metabolism 3.0

course - Food Chemistry 3.0

course - Food Sensory Evaluation 2.0

course - General Physics 2 3.0

course - Plants in the Environment 3.0

course - Public Speaking 3.0