FOOD SCIENCE

Bachelor of Science

Food Science majors apply principles of basic and applied sciences to the production, processing, evaluation, packaging, distribution, and utilization of safe, nutritious, and enjoyable foods and food products. The safety of foods during processing and preservation, the provision of foods with adequate nutritional value, adherence to dietary recommendations, and the conservation of resources are important consumer issues addressed by food scientists.

The curriculum allows flexibility for concentrating in one of two areas. In the Food Science and Technology concentration, students may emphasize business, engineering, food packaging, additional sciences, or other areas that complement requirements of the Institute of Food Technologists. The Nutrition and Dietetics concentration emphasizes nutrition and related areas. The Nutrition and Dietetics concentration is currently granted approval status by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 216 West Jackson Blvd., Chicago, IL 60606-6995.

Food processing industries, ingredient manufacturers, and packaging suppliers employ graduates in food product development, quality assurance, production, management, and business and technical sales. State and federal agencies also need graduates for food safety and regulatory positions. With the Nutrition and Dietetics concentration, employment opportunities include dietitians, nutritionists, consultants, and food specialists. Graduates in Food Science are also well prepared to pursue graduate study in many areas.

Freshman Year

First Semester
 4 - BIOL 103 General Biology I or
5 - BIOL 110 Principles of Biology I
4 - CH 101 General Chemistry
3 - ENGL 101 Composition I
1 - FD SC 101 Epochs in Man's Struggle for Food
4 - Mathematical Sciences Requirement1
16-17

Second Semester
 4 - BIOL 104 General Biology II or
5 - BIOL 111 Principles of Biology II
4 - CH 102 General Chemistry
3 - CP SC 120 Intro. to Information Technology
3 - ENGL 102 Composition II
2 - FD SC 102 Perspectives in Food and Nutr. Sci.
16-17

Sophomore Year

First Semester
 3 - BIOCH 210 Elementary Biochemistry
1 - BIOCH 211 Elementary Biochemistry Lab.
4 - CH 201 Survey of Organic Chemistry or
3 - CH 223 Organic Chemistry and
1 - CH 227 Organic Chemistry Lab.
4 - PHYS 200 Introductory Physics or
3 - PHYS 122 Physics with Calculus I or
4 - PHYS 207 General Physics I
3 - Social Science Requirement2
2 - Elective 16-17

Second Semester
 4 - FD SC 214 Food Resources and Preservation
3 - Humanities Requirement E.12
3 - Oral Communication Requirement3
3 - Social Science Requirement2
3 - Elective
16

FOOD SCIENCE AND TECHNOLOGY CONCENTRATION

Junior Year

First Semester
 3 - FD SC 404 Food Preservation and Processing
1 - FD SC 406 Food Preservation and Proc. Lab. I
4 - MICRO 305 General Microbiology
3 - NUTR 451 Human Nutrition
3 - Emphasis Area4
3 - Elective
17

Second Semester
 3 - EX ST 301 Introductory Statistics
4 - FD SC 408 Food Process Engineering
4 - MICRO 407 Food and Dairy Microbiology
3 - Writing Intensive Requirement2
2 - Elective
16

Senior Year

First Semester
 4 - FD SC 401 Food Chemistry I
3 - FD SC 409 TQM for the Food and Pkg. Ind.
1 - FD SC 417 Seminar
5 - Emphasis Area4
2 - Elective
15

Second Semester
 4 - FD SC 402 Food Chemistry II
1 - FD SC 418 Seminar
4 - Department Requirement5
4 - Emphasis Area4
3 - Humanities Requirement E.22
16

128-131 Total Semester Hours

NUTRITION AND DIETETICS CONCENTRATION

Junior Year

First Semester
 4 - BIOSC 222 Human Anatomy and Phys. I
3 - FD SC 306 Food Service Operations
3 - FD SC 404 Food Preservation and Processing
2 - FD SC 407 Quantity Food Production
3 - NUTR 451 Human Nutrition
3 - Humanities Requirement E.22
18

Second Semester
 4 - BIOSC 223 Human Anatomy and Phys. II
3 - EX ST 301 Introductory Statistics
3 - NUTR 455 Nutrition and Metabolism
3 - Writing Intensive Requirement2
3 - Elective
16

Senior Year

First Semester
 4 - FD SC 401 Food Chemistry I
3 - FD SC 409 TQM for the Food and Pkg. Ind.
4 - MICRO 305 General Microbiology
4 - NUTR 425 Nutrition and Dietetics
3 - Registration Eligibility Requirement6
18

Second Semester
 Second Semester
4 - FD SC 402 Food Chemistry II
4 - MICRO 407 Food and Dairy Microbiology
3 - NUTR 426 Community Nutrition
3 - Registration Eligibility Requirement6
2 - Elective
16

132-135 Total Semester Hours

1MTHSC 106 or equivalent.

2See General Education Requirements.

3SPCH 250 or equivalent.

4See advisor.

5Select from FD SC 421, 491, PKGSC 464, 466.

6See advisor for courses to meet additional competencies of the American Dietetic Association; students not pursuing registration eligibility will have slightly different course options.