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 such areas as quality assurance, product development, research, food inspection, sensory evaluation, and consumer education. The concentration also provides a strong background for students interested in pursuing a graduate 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 | Survey of 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 | Seminar: Fermentation Science and Food Safety | 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 | Survey of 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 | Seminar: Fermentation Science and Food Safety | 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 | ||||