No new students are being admitted to this program.
Effective Fall 2023
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CHEM 107 | Fundamentals of Chemistry (GT-SC2) | 3A | 4 |
| CHEM 108 | Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | 1 |
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 150 | Introduction to Human Nutrition | 3 | |
| FTEC 110 | Food-From Farm to Table | 3 | |
| LIFE 102 | Attributes of Living Systems (GT-SC1) | 3A | 4 |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 |
| Arts and Humanities | 3B | 3 | |
| Diversity, Equity, and Inclusion | 1C | 3 | |
| Total Credits | 30 | ||
| Sophomore | |||
| BMS 300 | Principles of Human Physiology | 4 | |
| BUS 150 or CS 110 | Business Computing Concepts and Applications Personal Computing | 3-4 | |
| CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
| FSHN 300 | Food Principles and Applications | 3 | |
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |
| FTEC 210 | Science of Food Fermentation | 3 | |
| SPCM 200 | Public Speaking | 3 | |
| Arts and Humanities | 3B | 3 | |
| Historical Perspectives | 3D | 3 | |
| Elective | 1-2 | ||
| Total Credits | 30-32 | ||
| Junior | |||
| BC 351 | Principles of Biochemistry | 4 | |
| FSHN 350 | Human Nutrition | 3 | |
| FTEC 400 | Food Safety | 3 | |
| FTEC 430 | Sensory Evaluation of Food Products | 4A | 2 |
| JTC 300 or CO 300 | Strategic Writing and Communication (GT-CO3) Writing Arguments (GT-CO3) | 2 | 3 |
| MIP 300 | General Microbiology | 3 | |
| MIP 302 | General Microbiology Laboratory | 2 | |
| STAT 201 | General Statistics (GT-MA1) | 1B | 3 |
| Electives | 7 | ||
| Total Credits | 30 | ||
| Senior | |||
| ANEQ 360 | Principles of Meat Science | 3 | |
| FTEC 350 | Fermentation Microbiology | 2 | |
| FTEC 447 | Food Chemistry | 4B | 2 |
| FTEC 465 | Food Production Operations | 3 | |
| FTEC 492 | Senior Seminar Fermentation and Food Science | 4C | 2 |
| FTEC 496A | Group Study Fermentation Science: Current Issues | 1 | |
| FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | 1 | |
| MIP 334 | Food Microbiology | 3 | |
| Guided Electives (see list below)1 | 12 | ||
| Total Credits | 29 | ||
| Program Total Credits: | 120 | ||
- 1
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)
Guided Electives
| 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 478 | Phytochemicals and Probiotics for Health | 2 |
| FTEC 487 | Internship | 1-15 |
| 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 |
| MATH 125 | Numerical Trigonometry (GT-MA1) | 1 |
| 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 |
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| FSHN 150 | Introduction to Human Nutrition | X | 3 | ||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| LIFE 102 | Attributes of Living Systems (GT-SC1) | X | 3A | 4 | |
| SOC 100 | Introduction to Sociology (GT-SS3) | X | 3C | 3 | |
| Diversity, Equity, and Inclusion | X | 1C | 3 | ||
| Total Credits | 15 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CHEM 107 | Fundamentals of Chemistry (GT-SC2) | X | 3A | 4 | |
| CHEM 108 | Fundamentals of Chemistry Laboratory (GT-SC1) | X | 3A | 1 | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| FTEC 110 | Food-From Farm to Table | X | 3 | ||
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| Arts and Humanities | X | 3B | 3 | ||
| Total Credits | 15 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| BUS 150 or CS 110 | Business Computing Concepts and Applications Personal Computing | X | 3-4 | ||
| CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
| CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
| SPCM 200 | Public Speaking | X | 3 | ||
| Historical Perspectives | X | 3D | 3 | ||
| Elective | X | 1-2 | |||
| Total Credits | 15-17 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| BMS 300 | Principles of Human Physiology | X | 4 | ||
| FSHN 300 | Food Principles and Applications | 3 | |||
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |||
| FTEC 210 | Science of Food Fermentation | X | 3 | ||
| Arts and Humanities | X | 3B | 3 | ||
| Total Credits | 15 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| BC 351 | Principles of Biochemistry | X | 4 | ||
| JTC 300 | Strategic Writing and Communication (GT-CO3) | X | 2 | 3 | |
| FSHN 350 | Human Nutrition | X | 3 | ||
| FTEC 400 | Food Safety | X | 3 | ||
| STAT 201 | General Statistics (GT-MA1) | 1B | 3 | ||
| Total Credits | 16 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| MIP 300 | General Microbiology | X | 3 | ||
| MIP 302 | General Microbiology Laboratory | X | 2 | ||
| FTEC 430 | Sensory Evaluation of Food Products | X | 4A | 2 | |
| Electives | X | 7 | |||
| Total Credits | 14 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| ANEQ 360 | Principles of Meat Science | X | 3 | ||
| FTEC 350 | Fermentation Microbiology | X | 2 | ||
| FTEC 447 | Food Chemistry | X | 4B | 2 | |
| FTEC 465 | Food Production Operations | X | 3 | ||
| FTEC 496A | Group Study Fermentation Science: Current Issues | X | 1 | ||
| FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | X | 1 | ||
| Guided Elective (see list on Program Requirements tab) | X | 3 | |||
| Total Credits | 15 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FTEC 492 | Senior Seminar Fermentation and Food Science | X | 4C | 2 | |
| MIP 334 | Food Microbiology | X | 3 | ||
| Guided Electives (see list on Program Requirements tab) | X | 9 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 14 | ||||
| Program Total Credits: | 120 | ||||