Food Science Option
This option is offered within the following major(s):
Food scientists belong to one of the world’s largest industries—the food industry. From the farm gate to the market, food scientists develop foods and beverages in response to society’s needs and demands, working to make foods safe, nutritious, convenient, economical, and tasty. Food scientists look for better ways to select, preserve, process, and package food products, including the ingredients that go into them. Society’s focus on food has increased as a heightened awareness of diet, health, and biosecurity (or food safety) has increased worldwide.
Graduates of the Food Science option are typically interested in research and development of new products, food safety, sensory and flavor qualities, quality control or quality assurance. Some even work as freelance food technologists.
Option Code: 136
| Code | Title | Hours |
|---|---|---|
| Physics/Statistics Courses | ||
| PH 202 | *GENERAL PHYSICS | 5 |
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| Nutrition Courses | ||
| Select one of the following: | 3 | |
| GENERAL HUMAN NUTRITION | ||
| HUMAN NUTRITION | ||
| Food Science and Technology Courses | ||
| FST 420 | SENSORY EVALUATION OF FOOD | 4 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 490 | FOOD PROCESSING CALCULATIONS | 2 |
| FST 491 | FOOD PROCESSING CALCULATIONS LABORATORY | 1 |
| FST 495 | FOOD PACKAGING | 2 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Select 3 credits of the following: 1 | 3 | |
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| Food Science Option Electives | ||
| Select 7 credits of the following: | 7 | |
| SEMINAR 2 | ||
| FOOD SCIENCE ORIENTATION | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| RESEARCH 2 | ||
| INTERNSHIP 2,3 | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| BREWING SCIENCE | ||
| WINE PRODUCTION PRINCIPLES | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD IN NON-WESTERN CULTURE | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Hours | 38 | |
| 1 | Complete 3 credits from the 200-level processing courses (an additional 3 credits from this group may be applied to the option electives). |
| 2 | Competitive selection and/or departmental approval required. |
| 3 | Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states. |
| * | Baccalaureate Core Course (BCC) |
| ^ | Writing Intensive Course (WIC) |
Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.
FST Major 2.00 GPA Requirement (Food Science Option)
The following courses are included in calculation of the FST Major GPA for students in the Food Science option:
| Code | Title | Hours |
|---|---|---|
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| BEE 472 | INTRODUCTION TO FOOD ENGINEERING PRINCIPLES | 5 |
| BEE 473 | INTRODUCTION TO FOOD ENGINEERING PROCESS DESIGN | 3 |
| CH 324 | QUANTITATIVE ANALYSIS | 4 |
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| FST 370 | INDUSTRY PREPARATION/HACCP | 3 |
| FST 385 | ^COMMUNICATING FOOD AND FERMENTATION SCIENCE | 3 |
| FST 407 | SENIOR SEMINAR | 1 |
| FST 420 | SENSORY EVALUATION OF FOOD | 4 |
| FST 421 | *FOOD LAW | 3 |
| FST 422 | FOOD CHEMISTRY FUNDAMENTALS | 4 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 490 | FOOD PROCESSING CALCULATIONS | 2 |
| FST 491 | FOOD PROCESSING CALCULATIONS LABORATORY | 1 |
| FST 495 | FOOD PACKAGING | 2 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Plus any of the following utilized in fulfillment of option requirements: | ||
| AG 407 | SEMINAR | 3 |
| ANS 251 | PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | 3 |
| FST 101 | FOOD SCIENCE ORIENTATION | 1 |
| FST 210 | FRUIT AND VEGETABLE PROCESSING | 3 |
| FST 212 | DAIRY PROCESSING | 2 |
| FST 213 | DAIRY PROCESSING LABORATORY | 1 |
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 3 |
| FST 260 | *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | 3 |
| FST 273 | *WINE IN THE WESTERN WORLD | 3 |
| FST 401 | RESEARCH | 1-16 |
| FST 410 | INTERNSHIP | 1-16 |
| FST 430 | INNOVATION AND FOOD PRODUCT DEVELOPMENT | 4 |
| FST 460 | BREWING SCIENCE | 3 |
| FST 466 | WINE PRODUCTION PRINCIPLES | 3 |
| FST 479/MB 479 | FERMENTATION MICROBIOLOGY | 3 |
| FST 480 | TOPICS IN FERMENTATION | 2 |
| MB 441 | FOOD MICROBIOLOGY LABORATORY | 2 |
| NUTR 216 | *FOOD IN NON-WESTERN CULTURE | 3 |
| TOX 429 | TOXIC SUBSTANCES IN FOOD | 3 |
| * | Baccalaureate Core Course (BCC) |
| ^ | Writing Intensive Course (WIC) |
Option Code: 136
| First Year | ||
|---|---|---|
| Fall | Hours | |
| BI 211 | *PRINCIPLES OF BIOLOGY | 4 |
| CH 231 | GENERAL CHEMISTRY | 4 |
| CH 261 | *LABORATORY FOR CHEMISTRY 231 | 1 |
| FST 101 | FOOD SCIENCE ORIENTATION | 1 |
| MTH 111 | *COLLEGE ALGEBRA (if not placed into MTH 112 or higher) | 4 |
| Hours | 14 | |
| Winter | ||
| BI 212 | *PRINCIPLES OF BIOLOGY | 4 |
| CH 232 | GENERAL CHEMISTRY | 4 |
| CH 262 | *LABORATORY FOR CHEMISTRY 232 | 1 |
| MTH 112 | *ELEMENTARY FUNCTIONS (if not placed into MTH 251) | 4 |
| WR 121 | *ENGLISH COMPOSITION | 3 |
| Hours | 16 | |
| Spring | ||
| BI 213 | *PRINCIPLES OF BIOLOGY | 4 |
| CH 233 | GENERAL CHEMISTRY | 4 |
| CH 263 | *LABORATORY FOR CHEMISTRY 233 | 1 |
| COMM 111 | *PUBLIC SPEAKING | 3 |
| HHS 231 | *LIFETIME FITNESS FOR HEALTH | 2 |
| PAC | 1 | |
| Hours | 15 | |
| Second Year | ||
| Fall | ||
| CH 331 | ORGANIC CHEMISTRY | 4 |
| FST 210 | FRUIT AND VEGETABLE PROCESSING | 3 |
| PH 201 | *GENERAL PHYSICS | 5 |
| WR 327 | *TECHNICAL WRITING | 3 |
| Hours | 15 | |
| Winter | ||
| CH 332 | ORGANIC CHEMISTRY | 4 |
| FST 212 | DAIRY PROCESSING | 2 |
| FST 213 | DAIRY PROCESSING LABORATORY | 1 |
| PH 202 | *GENERAL PHYSICS | 5 |
| Baccalaureate Core Perspective: Cultural Diversity | 3 | |
| Hours | 15 | |
| Spring | ||
| CH 337 | ORGANIC CHEMISTRY LABORATORY | 4 |
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| MTH 251 | *DIFFERENTIAL CALCULUS | 4 |
| NUTR 240 | HUMAN NUTRITION | 3 |
| Unrestricted Elective | 1 | |
| Hours | 15 | |
| Third Year | ||
| Fall | ||
| BEE 472 | INTRODUCTION TO FOOD ENGINEERING PRINCIPLES | 5 |
| CH 324 | QUANTITATIVE ANALYSIS | 4 |
| MTH 252 | INTEGRAL CALCULUS | 4 |
| Baccalaureate Core Perspective: Literature and the Arts | 3 | |
| Hours | 16 | |
| Winter | ||
| BEE 473 | INTRODUCTION TO FOOD ENGINEERING PROCESS DESIGN | 3 |
| FST 260 | *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | 3 |
| FST 421 | *FOOD LAW | 3 |
| FST 495 | FOOD PACKAGING | 2 |
| Unrestricted Elective | 4 | |
| Hours | 15 | |
| Spring | ||
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| FST 370 | INDUSTRY PREPARATION/HACCP | 3 |
| ST 351 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| Hours | 14 | |
| Fourth Year | ||
| Fall | ||
| FST 385 | ^COMMUNICATING FOOD AND FERMENTATION SCIENCE | 3 |
| FST 407 | SENIOR SEMINAR | 1 |
| FST 422 | FOOD CHEMISTRY FUNDAMENTALS | 4 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| Unrestricted Elective | 1 | |
| Hours | 15 | |
| Winter | ||
| FST 420 | SENSORY EVALUATION OF FOOD | 4 |
| FST 423 | FOOD ANALYSIS | 4 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Baccalaureate Core Perspective: Social Processes and Institutions | 3 | |
| Unrestricted Elective | 1 | |
| Hours | 15 | |
| Spring | ||
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 490 | FOOD PROCESSING CALCULATIONS | 2 |
| FST 491 | FOOD PROCESSING CALCULATIONS LABORATORY | 1 |
| Baccalaureate Core: Difference, Power and Discrimination | 3 | |
| Baccalaureate Core Synthesis: Contemporary Global Issues | 3 | |
| Unrestricted Elective | 2 | |
| Hours | 15 | |
| Total Hours | 180 | |
| * | Baccalaureate Core Course (BCC) |
| ^ | Writing Intensive Course (WIC) |