Major in Fermentation and Food Science, Food Science Concentration

The Food Science concentration blends a strong science base with courses in food chemistry, food safety, food microbiology, and nutrition. The curriculum prepares students for employment in the food industry or in government in areas such as quality assurance, product development, research, food inspection, sensory evaluation, and consumer education. The concentration provides a strong background for pursuing a graduate program.

Learning Objectives

Upon successful completion, students will be able to:

1. Integrate and apply information from basic nutrition, food sciences, and biological and chemical concepts/processes to understand the production and quality of foods; and comprehend approaches used to analyze the relationships among production of foods, nutrition, and food safety.
2. Demonstrate discipline-specific knowledge of the skills and competencies needed in food science and fermentation science and technology, including food microbiology, sensory evaluation, food chemistry, quality assessment, food production management, and the role of food in the promotion of health.
3. Analyze the production, service, and consumption of foods and beverages, including financial aspects, functional skills, and efficient management of resources with emphasis on safe service training and management.
4. Assess and apply the science, history, culture, safety, health, and nutrition dimensions of foods and beverages to the food industry.

Learn more about the Food Science concentration on the Department of Food Science and Human Nutrition website. 

Effective Fall 2024

Guided Electives

Course List

Code	Title	Credits
ANEQ 450	Processed Meats	3
ANEQ 460	Meat Safety	2
ANEQ 470	Meat Processing Systems	4
ERHS 220	Environmental Health	3
ERHS 320	Environmental Health--Water Quality	3
FSHN 455	Food Systems--Impact on Health/Food Security	2
FSHN 470	Integrative Nutrition and Metabolism	3
FTEC 351	Fermentation Microbiology Laboratory	2
FTEC 360	Brewing Processes	4
FTEC 375	Introduction to Fermentation Unit Operations	4
FTEC 487	Internship	1-15
FTEC 578/HORT 578	Phytochemicals and Probiotics for Health	3
FTEC 495	Independent Study	1-18
FTEC 570	Food Product Development	2
FTEC 574	Current Issues in Food Safety	2
FTEC 576	Cereal Science	2
MGT 305	Fundamentals of Management	3
PH 121	General Physics I (GT-SC1)	5
RRM 330	Alcohol Beverage Control and Management	2
RRM 400	Food and Society	3
SOCR 330	Principles of Genetics	3

¹

FTEC 492 should be taken in both semesters of Senior year.

²

Select enough elective credits to bring the program total to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level).