Undergrad Course of Study

Requirements for major in Food Science & Technology1 

  Hours
College Integrative Course
      3
AGRI 103 Food, Agriculture & Natural Resources Systems  3  
     
Natural Sciences   31-33
BIOC 321 and 321L Elements of Biochemistry (3 cr) and Lab (1 cr) 4-5  
     or BIOC 431 Biochemistry (3 cr) and BIOC 433 Biochemistry Lab (2 cr)    
LIFE 120 and 120L  Fundamentals of Biology I + Lab  4  
LIFE 121 and 121L Fundamentals of Biology II + Lab  4  
 BIOS 312 Fundamentals of Microbiology  3  
 CHEM 109 General Chemistry I  4  
 CHEM 110 General Chemistry II  4  
 CHEM 251 Organic Chemistry2  3  
 CHEM 253 Organic Chemistry Lab  1  
 MYSM 109 and 109L Physical Principles in Agriculture (4 cr) and Lab (1 cr)  5  
      or PHYS 151 Elements of Physics (4 cr) and PHYS 153 Elements of Physics Lab (1 cr)    
     
 Mathematics and Analytical Skills    8-10
 STAT 218 Intro to Statistics  3  
      or ECON 215 Statistics    
 MATH 102 Trigonometry  2  
 MATH 104 Calculus for Managerial and Social Sciences (3 cr)  3-5  
     or MATH 106 Analytical Geometry and Calculus (5 cr)    
     or MATH 106B Calculus I for Biology and Medicine (5 cr)    
     
 Communications    6
 ACE Outcome 1  3  
      Select from: ENGL 150, 151, 254; JGEN 120, 200, or 300    
ACE Outcome 2  3  
      Select from: ALEC 102; COMM 101, 209, 210 or 286, NRES 260    
     
 Economics, Humanities and Social Sciences    15
 ECON 211 or ECON 212 or AECN 141  3  
 ACE Courses  12  
      Select one course each from ACE outcomes 5, 7, 8, and 9.    
     
 Food Science & Technology Requirements    42
 Core Courses  12  
     FDST 101 Introduction to Food Science (2 cr)    
     FDST 132 Practical Experiences in Food Science (1 cr)    
     FDST 280 Contemporary Issues (2 cr)    
     FDST 403 Food Quality Assurance (3 cr)    
     FDST 451 Food Science & Technology Seminar (1 cr)    
     FDST 460 Food Product Development Concepts (3 cr)    
 Process Technology  12  
     FDST 363 Heat & Mass Transfer (3 cr)    
     FDST 465 Food Engineering Unit Operations (3 cr)    
 Choose two of the following courses:    
     FDST 412 Cereal Technology (3 cr)    
     FDST 429 Dairy Products Technology (3 cr)    
     ASCI 310 Fresh Meats or ASCI 410 Processed Meats (3 cr)    
     FDST 420 Fruit and Vegetable Technology (3 cr)    
     FDST 455 and 455L Microbiology of Fermented Foods (2 cr) and Lab (1 cr)    
 Food Chemistry  10  
     FDST 205 Food Composition and Analysis (3 cr)    
     FDST 448 Food Chemistry (3 cr)    
     FDST 449 Food Chemistry Lab (1 cr)    
     FDST 458 Advanced Food Analysis (3 cr)    
 Food Microbiology  5  
     FDST 405 Food Microbiology (3 cr)    
     FDST 406 Food Microbiology Lab (2 cr)    
 Nutrition  3  
     Choose one of the following courses:    
     ASCI 421 Advanced Animal Nutrition (3 cr)    
     NUTR 455 Advanced Nutrition (3 cr)    
     
 Technical Electives   10-11
   Choose courses from the following areas3:    
ACCT, AECN (except 100), AGRO (except 110), ALEC (except 134), ASCI (except 101), BIOC (except 101), BIOS, BLAW, BSAD (except 101), BSEN (except 100), CHEM (except 195), CHME (except 112), CSCE (except 101), ECON, FDST (except 101, 131, 372), FINA, HORT (352, 353, 354, 471), IMSE, MATH (107 or higher), MNGT, MRKT, MSYM, NUTR (except 150, 372), PHYS, VBMS (except 101)    
     
 Free Electives    0-5
     
 Minimum Requirement for Graduation    120

1Students in Food Science and Technology may not take Food Science and Technology courses Pass/No Pass, except for Independent Study.

2Students interested in a career in research, or planning to seek an advanced degree should also take CHEM 252 and 254

3Students are encouraged to consider Sensory Analysis (FDST 460) as one of the courses used to fulfill the Technical Electives