Food Science (BS): Science Concentration
To see more about what you will learn in this program, visit the Learning Outcomes website!
The Food Science Bachelor of Science degree is offered through two curricula emphasizing science or technology. The science curriculum is designed for students desiring a more analytically intense program leading to technical careers in the food industry or graduate school. Students with an interest in business opportunities will find the technology program permits greater flexibility to pursue coursework in business, agricultural economics, or related fields.
Plan Requirements
| Code | Title | Hours | Counts towards |
|---|---|---|---|
| Orientation | |||
| ALS 103 | Freshman Transitions and Diversity in Agriculture & Life Sciences | 1 | |
| or ALS 303 | Transfer Transitions and Diversity in Agriculture & Life Sciences | ||
| Communication | |||
| COM 110 | Public Speaking | 3 | |
| or COM 112 | Interpersonal Communication | ||
| Mathematical Sciences | |||
| MA 107 | Precalculus I | 3 | |
| MA 131 & MA 132 | Calculus for Life and Management Sciences A and Computational Mathematics for Life and Management Sciences | 4 | |
| MA 231 | Calculus for Life and Management Sciences B | 3 | |
| ST 311 | Introduction to Statistics | 3 | |
| Sciences | |||
| BIO 181 | Introductory Biology: Ecology, Evolution, and Biodiversity | 4 | |
| or BIO 183 | Introductory Biology: Cellular and Molecular Biology | ||
| CH 101 & CH 102 | Chemistry - A Molecular Science and General Chemistry Laboratory | 4 | |
| CH 201 & CH 202 | Chemistry - A Quantitative Science and Quantitative Chemistry Laboratory | 4 | |
| CH 221 & CH 222 | Organic Chemistry I and Organic Chemistry I Lab | 4 | |
| CH 223 & CH 224 | Organic Chemistry II and Organic Chemistry II Lab | 4 | |
| BCH 351 | General Biochemistry | 3 | |
| MB 351 & MB 352 | General Microbiology and General Microbiology Laboratory | 4 | |
| PY 211 | College Physics I | 4 | |
| PY 212 | College Physics II | 4 | |
| Major Requirements | |||
| FS 201 | Introduction to Food Science | 3 | |
| FS 231 | Principles of Food and Bioprocess Engineering | 4 | |
| FS 290 | Careers in Food and Bioprocessing Sciences | 1 | |
| FS 402 | Chemistry of Food and Bioprocessed Materials | 4 | |
| FS 403 | Analytical Techniques in Food & Bioprocessing Science | 4 | |
| FS 405 | Food Microbiology | 3 | |
| FS 406 | Food Microbiology Lab 1 | 1 | |
| FS 421 | Food Preservation | 3 | |
| FS 475 | Problems and Design in Food and Bioprocessing Science | 3 | |
| NTR 301 | Introduction to Human Nutrition | 3 | |
| Food Science Electives | 6 | ||
| GEP Courses | |||
| ENG 101 | Academic Writing and Research 1 | 4 | |
| GEP Humanities | 6 | ||
| GEP Social Sciences | 6 | ||
| GEP Health and Exercise Studies | 2 | ||
| GEP US Diversity, Equity, and Inclusion | 3 | ||
| GEP Interdisciplinary Perspectives | 5 | ||
| GEP Global Knowledge (verify requirement) | |||
| Foreign Language Proficiency (verify requirement) | |||
| Free Electives | |||
| Free Electives (12 Hr S/U Lmt) 2 | 7 | ||
| Total Hours | 120 | ||
| 1 | A grade of C- or higher is required. |
| 2 | Students should consult their academic advisors to determine which courses fill this requirement. |
Food Science Electives
| Code | Title | Hours | Counts towards |
|---|---|---|---|
| Select a course with a FS prefix (except those required in major) not used to satisfy another requirement. A total of 35 credits in Food Science are required. | |||
| FS 250 | Basics of Food Safety & Quality | 3 | |
| FS 322 | Muscle Foods and Eggs | 3 | |
| FS 324 | Milk and Dairy Products | 3 | |
| FS 325 | Introduction to Brewing Science and Technology | 3 | |
| FS 330 | Science of Food Preparation | 3 | |
| FS 352 | Introduction to Microbiological Food Safety Hazards | 3 | |
| FS 354 | Food Sanitation | 3 | |
| FS 401 | Advanced Nutrition and Metabolism | 3 | |
| FS 416 | Quality Control in Food and Bioprocessing | 3 | |
| FS 435 | Food Safety Management Systems | 3 | |
| FS 453 | Food Laws and Regulations | 3 | |
| FS 462 | Postharvest Physiology | 3 | |
| FS 471 | Professionalism & Project Preparation in Food & Bioprocessing Science | 1 | |
| FS 481 | Research Experience in Food and Bioprocessing Sciences | 3 | |
| FS 501 | Advanced Nutrition and Metabolism | 3 | |
| FS 516 | Quality Control in Food and Bioprocessing | 3 | |
| FS 520 | Pre-Harvest Food Safety | 3 | |
| FS 522 | Food Packaging | 3 | |
| FS 530 | Post-Harvest Food Safety | 3 | |
| FS 535 | Food Safety Management Systems | 3 | |
| FS 540 | Food Safety and Public Health | 3 | |
| FS 550 | Food Industry Study Tour | 2 | |
| FS 553 | Food Laws and Regulations | 3 | |
| FS 554 | Lactation, Milk, and Nutrition | 3 | |
| FS 555 | Exercise Nutrition | 3 | |
| FS 557 | Nutraceuticals and Functional Foods | 3 | |
| FS 562 | Postharvest Physiology | 3 | |
| FS 567 | Sensory Analysis of Foods | 3 | |
| FS 580 | Professional Development and Ethics in Food Safety | 1 | |
| FSA 520 | Pre-Harvest Food Safety | 3 | |
| FSA 530 | Post-Harvest Food Safety | 3 | |
| FSA 540 | Food Safety and Public Health | 3 | |
| FSA 580 | Professional Development and Ethics in Food Safety | 1 | |
Semester Sequence
This is a sample.
| First Year | ||
|---|---|---|
| Fall Semester | Hours | |
| ALS 103 | Freshman Transitions and Diversity in Agriculture & Life Sciences | 1 |
| BIO 183 | Introductory Biology: Cellular and Molecular Biology | 4 |
| ENG 101 | Academic Writing and Research | 4 |
| MA 107 | Precalculus I | 3 |
| GEP Social Sciences | 3 | |
| GEP Health and Exercise Studies | 1 | |
| Hours | 16 | |
| Spring Semester | ||
| CH 101 | Chemistry - A Molecular Science | 3 |
| CH 102 | General Chemistry Laboratory | 1 |
| FS 201 | Introduction to Food Science | 3 |
| MA 131 | Calculus for Life and Management Sciences A | 3 |
| GEP Humanities | 3 | |
| GEP Health and Exercise Studies | 1 | |
| Hours | 14 | |
| Second Year | ||
| Fall Semester | ||
| CH 221 | Organic Chemistry I | 3 |
| CH 222 | Organic Chemistry I Lab | 1 |
| FS 290 | Careers in Food and Bioprocessing Sciences | 1 |
| MA 231 | Calculus for Life and Management Sciences B | 3 |
| MA 132 | Computational Mathematics for Life and Management Sciences | 1 |
| PY 211 | College Physics I | 4 |
| GEP Interdisciplinary Perspectives | 3 | |
| Hours | 16 | |
| Spring Semester | ||
| CH 223 | Organic Chemistry II | 3 |
| CH 224 | Organic Chemistry II Lab | 1 |
| FS 231 | Principles of Food and Bioprocess Engineering | 4 |
| PY 212 | College Physics II | 4 |
| COM 110 or COM 112 | Public Speaking or Interpersonal Communication | 3 |
| Hours | 15 | |
| Third Year | ||
| Fall Semester | ||
| CH 201 | Chemistry - A Quantitative Science | 3 |
| CH 202 | Quantitative Chemistry Laboratory | 1 |
| FS 402 | Chemistry of Food and Bioprocessed Materials | 4 |
| MB 351 | General Microbiology | 3 |
| MB 352 | General Microbiology Laboratory | 1 |
| GEP Interdisciplinary Perspectives | 3 | |
| Hours | 15 | |
| Spring Semester | ||
| BCH 351 | General Biochemistry | 3 |
| FS 403 | Analytical Techniques in Food & Bioprocessing Science | 4 |
| FS 405 | Food Microbiology | 3 |
| FS 406 | Food Microbiology Lab | 1 |
| GEP US Diversity, Equity, and Inclusion | 3 | |
| Hours | 14 | |
| Fourth Year | ||
| Fall Semester | ||
| FS 421 | Food Preservation | 3 |
| NTR 301 | Introduction to Human Nutrition | 3 |
| Food Science Electives | 3 | |
| GEP Humanities | 3 | |
| ST 311 | Introduction to Statistics | 3 |
| Hours | 15 | |
| Spring Semester | ||
| FS 475 | Problems and Design in Food and Bioprocessing Science | 3 |
| Food Science Electives | 3 | |
| Free/Minor Elective | 3 | |
| Free/Minor Elective | 3 | |
| GEP Social Sciences | 3 | |
| Hours | 15 | |
| Total Hours | 120 | |
Career Opportunities
Consumer demand for safe, high quality, nutritious foods and biopharmaceutical products, as well as for educational programs designed to promote healthy eating, creates a variety of career opportunities in the food, pharmaceutical and the allied health industries. Industrial opportunities include management, research and development, process supervision, quality control and assurance, procurement, distribution, and sales. Public health opportunities include educational program development, delivery, and assessment. In addition, graduates hold positions with government agencies and many with advanced degrees have teaching and/or research positions in colleges and universities.
Food Science
Many career opportunities exist in the food and beverage industry, the world’s largest manufacturing sector, for graduates with a Food Science degree. Food science professionals are involved in the discovery of new food sources, new methods of food preservation, advances in food chemistry and sensory science and even product development. Positions are found worldwide, providing technical support to the food, beverage, and pharmaceutical industries and also government agencies. Food scientists work to ensure the safety and quality of foods through the application of basic scientific principles. The demand for food scientists continues to increase as the food industry expands.
The undergraduate Food Science major has two emphasis tracks. One is Science and the other is Technology. The B.S. in Food Science with a Science emphasis is designed for students who want more rigorous science courses to prepare them for graduate school or careers in the food, pharmaceutical, and or bioprocessing industries. The B.S. in Food Science with a Technology emphasis is designed for students more interested in business opportunities for technically trained individuals. It offers greater flexibility in complementing Food Science coursework with business, agricultural commodity, and computer science courses.
Scholarships
The department provides both merit and financial need scholarships to encourage and assist students preparing for careers in Food, Bioprocessing, or Nutrition Science.