Department of Food Science and Human Nutrition

Food Science Curriculum

This is a sample curriculum for a BS Degree in Food Science and Human Nutrition Option: Food Science.

A minimum of 130 hours is needed for graduation from this program. Course requirements may change, so speak to a program advisor about which courses to take.

Download a printable version here; Food Science Curriculum

BS Degree in Food Science and Human Nutrition

Option in Food Science

First Semester (Freshman, Fall)
16-18 Hours
ACES 101 Contemporary Issues in ACES
2
FSHN 130 Introduction to Food Science
1
FSHN 101 Intro Food Science & Nutrition
3
MATH 220 Calculus
5
CMN 101 Public Speaking or
3
RHET 105 Principles of Composition
4
CHEM 101 Introductory Chemistry or
3
Humanities/Social Science/CS
3
Second Semester (Freshman, Spring)
15-16 Hours
Natural Science2
5
FSHN 232 Science of Food Preparation
3
CHEM 102 General Chemistry I
3
CHEM 103 General Chemistry Lab I
1
CMN 101 Public Speaking or
3
RHET 105 Principles of Composition
4
Third Semester (Sophomore, Fall)
13 Hours
FSHN 120 Contemporary Nutrition
3
FSHN 230 Food Sci Professional Issues
1
MCB 100 Introductory Microbiology
3
MCB 101 Intro Microbiology Laboratory
2
CHEM 104 General Chemistry II
3
CHEM 105 General Chemistry Lab II
1
Fourth Semester (Sophomore, Spring)
15-16 Hours
FSHN 260 Raw Materials for Processing
4
CHEM 232 Elementary Organic Chemistry I
3
CHEM 233 Elementary Organic Chem Lab I
2
Statistics1
3-4
Humanities/Social Science/CS
3
Fifth Semester (Junior, Fall)
16 Hours
FSHN 302 Sensory Evaluation of Foods
3
FSHN 414 Food Chemistry
3
FSHN 416 Food Chemistry Laboratory
2
PHYS 101 College Physics: Mech & Heat
5
ANSC 350 Cellular Metabolism in Animals or
3
MCB 450 Introductory Biochemistry
3
Sixth Semester (Junior, Spring)
15-18 Hours
FSHN 418 Food Analysis
4
FSHN 460 Food Processing Engineering
3
FSHN 471 Food & Industrial Microbiology
3
MCB 312 Applied Microbiology Methods
2
Open Electives
3-6
Seventh Semester (Senior, Fall)
17 Hours
FSHN 461 Food Processing I
3
Humanities/Social Science/CS
3
Adv. Comp
3
FSHN 466 Food Product Development
3
PHYS 102 College Physics: E&M & Modern
5
Eighth Semester (Senior, Spring)
13-15 Hours
FSHN 462 Food Processing II
3
Humanities/Social Science/CS
3
Open Electives
6-8
1Select from ACE 261; CPSC 241; ECON 202; MATH 161; PSYC 235; SOC 280; or STAT 100
2Select from IB 103, IB 104, MCB 244 or [MCB 150 & MCB 151]