Plan Requirements

Completion of a minimum of 15 credits and an overall GPA of 2.0

Course List

Code	Title	Hours	Counts towards
Required Courses
Select one of the following:		3
FS 250	Basics of Food Safety & Quality
FS 416	Quality Control in Food and Bioprocessing (Restriction: FS, Bioprocessing, PSC, ANS, and NT students. Others may enroll with permission from the instructor. Section 601 is restricted to true distance education students (not regular term students).)
Select one of the following:		3
FS 405	Food Microbiology
FS 453	Food Laws and Regulations
Elective Courses		9
FS 201	Introduction to Food Science
FS/ANS 322	Muscle Foods and Eggs
or PO 322	Muscle Foods and Eggs
FS 325	Introduction to Brewing Science and Technology
FS 326	Brewing Practices and Analyses
FS 403	Analytical Techniques in Food & Bioprocessing Science
FS 416	Quality Control in Food and Bioprocessing
FS 421	Food Preservation
FS 427	Brewing Equipment, Controls and Operations
FS 406 & FS 405	Food Microbiology Lab and Food Microbiology
FS 405	Food Microbiology
FS 435	Food Safety Management Systems (Pre-Requisite FS 250)
FS/HS 462	Postharvest Physiology
PO 433	Poultry Processing and Products
FS 453	Food Laws and Regulations
PO 340	Live Poultry and Poultry Product Evaluation, Grading, and Inspection
ANS 243	Meat Safety and Quality Systems
PO 425	Feed Manufacturing Technology
BAE 322	Introduction to Food Process Engineering
HS 421	Temperate-Zone Tree Fruits: Physiology and Culture
HS 422	Small Fruit Production
HS 431	Vegetable Production
HS 476	Crop Physiology and Production in Controlled Environments
Total Hours		15