Undergraduate Program of Study
Food Science and Technology Revised Curriculum 2004
Food Science and Technology majors find career opportunities with food processing firms, government agencies and educational institutions. Types of positions available to food science and technology graduates include product development, quality assurance, food plant management, food research, food marketing and sales, education and extension.
The major curriculum includes a balance of courses in food science, biological sciences, physical sciences, mathematics, social sciences and humanities. Food science courses include food processing, food engineering, food analysis, food chemistry, food microbiology, nutrition, quality assurance, and commodity processing courses. This program is designed to allow the student to develop an area of emphasis that fits their career goals by providing technical elective hours that are chosen by the student. Students may participate in an internship program that provides summer employment in the food industry.
| Major Requirements1 | Hours for Each Class |
Total Hours Required |
| College Integrative Courses | 6 |
|
| AGRI 103 (Food, Agricultural and Natural Resource Systems) | 3 |
|
| FDST 460 (Food Product Development Concepts)2 | 3 |
|
| Natural Sciences | 31-33 |
|
| BIOC 321 (Elements of Biochemistry) (3 cr) and BIOC 321L (Lab) (1 cr) or BIOC 431 (Biomolecules & Metabolism) (3 cr) and BIOC 433 (Biochemistry Lab) (2 cr) |
4-5 |
|
| BIOS 101 (General Biology) and BIOS 101L (General Biology Lab) |
4 |
|
BIOS Elective |
3-4 |
|
| BIOS 312 (Fundamentals of Microbiology) | 3 |
|
| CHEM 109 (General Chemistry I) | 4 |
|
| CHEM 110 (General Chemistry II) | 4 |
|
| CHEM 251 (Organic Chemistry)3 | 3 |
|
| CHEM 253 (Organic Chemistry Laboratory) | 1 |
|
| MSYM 109 (Physical Principles in Agriculture) (4 cr) and MSYM 109L (Lab) (1 cr) or PHYS 151 (Elements of Physics) (4 cr) and PHYS 153 (Elementary Physics Laboratory) (1 cr) |
5 |
|
Hours for Each Class |
Total Hours Required |
|
| Mathematics and Analytical Skills | 8-10 |
|
| STAT 218 (Introduction to Statistics) or ECON 215 (Statistics) |
3 |
|
| MATH 102 (Trigonometry) | 2 |
|
| MATH 104 (Calculus for Managerial and Social Sciences) or MATH 106 (Analytic Geometry and Calculus) |
3-54 |
|
| Communications | 9 |
|
| JGEN 200 or JGEN 300 (Technical Writing) | 3 |
|
| Oral Communication To be selected from: COMM 109, 209, 212 or 311 |
3 |
|
| Communication and Interpersonal Skills To be selected from: ENGL 101, 102, 150, 151, 252, 253, 254; JGEN 120, ALEC 102; COMM 109, 209, 212 or 311 |
3 |
|
| Humanities and Social Sciences | 18 |
|
| ECON 211 (Principles of Macroeconomics) or ECON 212 (Principles of Microeconomics or AECN 141 (Intro. to Economics of Agriculture) |
3 |
|
| Essential Studies | ||
| Select one 3-credit course in each of the following five CASNR “Essential Studies” categories. (For the list of ES/IS courses, see the “Essential Studies Program List” in the Undergraduate Bulletin.) C. Human Behavior, Culture and Social Organization E. Historical Studies F. Humanities G. Arts H. Race, Ethnicity, and Gender |
15 |
|
NOTE : One 3-credit hour course with an international focus is to be selected from the “International Focus Requirement” list, which can be found in your Undergraduate Bulletin. This course can be used to fulfill other degree requirements.
|
||
Hours for Each Class |
Total Hours Required |
|
| Food Science & Technology Requirements | 39 |
|
| FDST 132 (Practical Applications in Food Science) | 1 |
|
| Core Courses | 8 |
|
| FDST 101 (Introductory Food Science) | 2 |
|
| FDST 280 (Contemporary Issues in Food Science) | 2 |
|
| FDST 403 (Food Quality Assurance) | 3 |
|
| FDST 451 (Food Science & Technology Seminar) | 1 |
|
| Process Technology Courses | 12 |
|
| FDST 363 (Heat and Mass Transfer) | 3 |
|
| FDST 465 (Food Engineering Unit Operations) | 3 |
|
| Choose two of the following courses: | ||
| ASCI 310 (Fresh Meats) | 3 |
|
| or ASCI 410 (Processed Meats) | 3 |
|
| FDST 412 (Cereal Technology) | 3 |
|
| FDST 418 (Eggs and Egg Products) | 3 |
|
| FDST 429 (Dairy Products Technology) | 3 |
|
| FDST 420 (Fruit and Vegetable Technology) | 3 |
|
| FDST 455 (Microbiology of Fermented Foods) | 3 |
|
| Food Chemistry Courses | 10 |
|
| FDST 205 (Analysis of Food Products) | 3 |
|
| FDST 448 (Food Chemistry) | 3 |
|
| FDST 449 (Food Chemistry Laboratory) | 1 |
|
| FDST 458 (Advanced Food Analysis) | 3 |
|
| Food Microbiology Courses | 5 |
|
| FDST 405 (Food Microbiology) | 3 |
|
| FDST 406 (Food Microbiology Laboratory) | 2 |
|
| Nutrition Course | 3 |
|
| Choose one of the following courses: | ||
| ASCI 421 (Advanced Animal Nutrition) | 3 |
|
| NUTR 455 (Advanced Nutrition) | 3 |
|
| Technical Electives5 | 11-12 |
|
| Choose from the following areas: | ||
| Chemistry, Biochemistry, Biology, Food Science & Technology, Animal Science, Agricultural Economics, Agronomy, Mechanized Systems Management, Engineering, Business, or Nutritional and Health Sciences | ||
| Free Electives | 5-11 |
|
| Minimum Requirement for Graduation | 128 |
|
1 Students majoring in Food Science and Technology may not take Food Science and Technology courses Pass/No Pass, except for Independent Study.
2 Capstone course.
3 Students interested in a career in research, or planning to seek an advanced degree should also take CHEM 252 and 254.
4 Students desiring to compete for Institute of Food Technologists scholarships must take
MATH 106.
5 Students are encouraged to consider Sensory Evaluation (FDST 430) as one of the courses used to fulfill the technical electives.
