Food Science Curriculum

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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;
For students entering program Fall 2019 or later:  Food Science Curriculum
For students in program before Fall 2019: Food Science Curriculum

Food Science Curriculum (for students entering program Fall 2019 or later)
Freshman Year

Fall 17 Hours Spring 17 Hours
Natural Science/Biology course1 3 FSHN 120: Contemporary Nutrition 3
CMN 101: Public Speaking2 3 RHET 105: Principles of Composition2 4
MATH 220: Calculus (QR1)3 5 CHEM 101: Introductory Chemistry or CHEM 102/103: General Chemistry I/Lab4 4
ACES 101: Contemporary Issues in ACES 2 Humanities/Social Science/CS 3
FSHN 101: Introduction to FSHN 3 FSHN 232: Science of Food Preparation 3
FSHN 130: Introduction to Food Science 1    

Sophomore Year

Fall 16 Hours Spring 17 Hours
CHEM 104/105:General Chemistry II/Lab 4 CHEM 232: Elementary Organic Chemistry I 4
MCB 100: Introduction to Microbiology 3 Humanities/Social Science/CS 3
Humanities/Social Science/CS 3 Statistics5 3
PHYS 101: College Physics: Mech & Heat 5 FSHN 201:  Math for Food Science 3
FSHN 230: Food Sci:  Professional Issues 1 FSHN 260: Raw Materials for Processing 4
Elective courses6   Elective courses6  

 Junior Year

Fall 18 Hours Spring 16 Hours

MCB 450: Introductory Biochemistry or
ANSC 350: Cellular Metabolism in Animals

3 Humanities/Social Science/CS 3
Humanities/Social Science/CS 3 FSHN 481/482: Food Processing I and Lab 3
FSHN 414: Food Chemistry 3 FSHN 471: Food & Industrial Microbiology 3
FSHN 302: Sensory Evaluation of Foods 3 FSHN 472: Applied Food Microbiology 3
FSHN 416: Food Chemistry Lab 3 FSHN 418: Food Analysis 4
FSHN 460: Food Processing Engineering 3 Elective courses6  

Senior Year

Fall 12 Hours Spring 7 Hours
Advanced Composition 3 FSHN 466: Capstone7 4
FSHN 419 Food Ingredient Technology 3 Humanities/Social Science/CS 3
FSHN 483/484: Food Processing II and Lab 3 Elective courses6  
Humanities/Social Science/CS 3    
Elective courses6 3    

1 Natural Science/Biology course (no lab course recommended i.e. IB 100, IB 105)
Take either one each semester year one.
3,4 Take either fall or spring year one.
Select from ACE 261; CPSC 241; ECON 202; PSYC 235; SOC 280; or STAT 100. QRII requirement.
6 Food Science-related electives (require to take 9 credits out of the list):  FSHN 220 (cannot be taken as credit in conjunction with FSHN 120), 295 (up to 3 credit hours), 345, 349, 398, 417, 425, 464, 469, 595, 598, CHEM 233, ACE 161, 306.
7 Either Food Product Development or Food Technology Challenge                                                                

 

Updated July, 2019