Food Science

All of the following courses (54 credits):
Fundamentals of Food Engineering
Cell and Molecular Biology
General and Inorganic Chemistry
Chemistry Laboratory I
Chemistry Laboratory II
Principles of Food Science
Professional Development and Career Planning in Food Science
Sensory Analysis and Consumer Research
Food Processing: Unit Operations
Food Chemistry Laboratory
Advanced Professional Seminar in Food Science
Food Microbiology Laboratory
Hazard Analysis Critical Control Point Training and Certification
Food and Nutrition Laboratory
Integrated Approaches to Food Product Development
Introduction to Human Nutrition
Introductory Microbiology
Introductory Physics I
One of the following courses (3 credits):
Food Processing: Fruits and Vegetables
Food Processing: Cereals
One of the following courses (3 credits):
Food Processing: Dairy Foods
Food Processing: Muscle Foods
One of the following concentrations (23 to 26 credits):
Basic Food Science (25 credits):
All of the following courses (16 credits):
Comprehensive Biochemistry
Organic Chemistry Laboratory
Nine credits from the following courses (9 credits):
Food and Animal Toxicology
Quantitative Analysis
Instrumental Methods and Applications
Introductory Physical Chemistry I
Food Laws and Regulations
Eukaryotic Cell Biology
Microbial Biotechnology (W)
Introductory Human Pharmacology
Introduction to Chemical Toxicology
Introductory Physics II
The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional schools. Students interested in preparing for post-graduate professional programs should consult with a preprofessional advisor in the College of Natural Science. Admission requirements of professional schools vary and the student is responsible for reviewing the requirements of each school of interest and consulting regularly with an advisor.
Food Business and Industry (23 credits):
All of the following courses (17 credits):
Survey of Accounting Concepts
Introduction to Biochemistry
Survey of Organic Chemistry
Introduction to Marketing
Introduction to Probability and Statistics for Business
Two of the following courses (6 credits):
Decision-making in the Agri-Food System
Agribusiness and Food Industry Sales (W)
Financial Management in the Agri-Food System
Food Marketing Management
Consumer and Organizational Buyer Behavior
Either Finance 311 or Agribusiness Management 435, but not both of those courses, may be used to satisfy requirement (2) for the Food Business and Industry concentration.
Food Packaging (26 credits):
All of the following courses:
Introduction to Biochemistry
Survey of Organic Chemistry
Principles of Packaging
Packaging with Glass and Metal
Packaging with Paper and Paperboard
Packaging with Plastics
Food Technology (23 credits):
All of the following courses (14 credits):
Introduction to Biochemistry
Survey of Organic Chemistry
Nine credits from the following courses (9 credits):
Science and Technology of Wine Production
Brewing and Distilled Beverage Technology
Food Processing: Fruits and Vegetables
Food Processing: Cereals
Food Processing: Dairy Foods
Food Laws and Regulations
Food Processing: Muscle Foods
Introduction to Hospitality Business
Food Management: Safety and Nutrition
Management of Food and Beverage Systems
Experimental Approaches to Food
Handling and Storage of Horticultural Crops
Exploring Wines and Vines
Courses selected to meet this requirement may not be used to fulfill requirement 3. c. above.