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; Food Science Curriculum

BS Degree in Food Science and Human Nutrition: Option in Food Science

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

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]