Course Requirements

COURSE REQUIREMENTS CHECKLIST: FOOD SCIENCE 400
All students must complete the SEBS core requirements appropriate for students majoring in Food Science. Generally, SEBS students will need to complete 12–16 courses to complete the Core, some of which may also fulfill major or minor requirements.   
(http://sebs.rutgers.edu/core/)
SEBS Core Curriculum Requirements for First Year students admitted from Fall 2015 & transfer students from Fall 2016

Core Curriculum

Credits

21st Century Challenge

3

Experience-Based Education

3

Natural Sciences (V2)

6-8

Social & Historical Analysis

12

Arts & Humanities

6

Writing & Communication

6

Quantitative & Formal Reasoning (V6)

6-8

Information Technology & Research (V7)

3

Total Credits

45-49

 

V2: can be satisfied by Biology (01:119:115-117) and Chemistry (01:160:161-162) courses
V6: can be satisfied by Calculus I & II (01:640: 135 and 136 or 138) or Calculus I & Statistics courses (01:960:211 or 285)
V7: can be satisfied by Statistics (01:960:401)

SEBS General Education Requirements for students admitted prior to 2015
(http://catalogs.rutgers.edu/generated/nb-ug_1315/pg743.html)

General Education

Credits

Interdisciplinary Critical Analysis (Jr/Sr Colloquium)

3

Life Sciences

8-10

Physical Sciences

3

Humanities and the Arts

6

Multicultural and International Studies

6

Human Behavior, Economic Systems & Political Processes

9

Oral & Written Communication

6

Experience- based Education

3

Total Credits

44-47

A number of courses are available to meet with the above requirements; students can log onto degree navigator and view the available courses.
In addition to the above, all students must complete major requirements based on 1 of the 3 options offered for Food Science.


BASIC SCIENCE COURSES REQUIRED FOR ALL FOOD SCIENCE OPTIONS

PRE- REQS/CO-REQS

CREDITS

GENERAL

RESEARCH

MANAGEMENT

BIOLOGY I (01:119:115)

4

Y

Y

Y

BIOLOGY II (01:119:116)

4

Y

Y

Y

BIOLOGY (01:119:117)

2

Y

Y

Y

BIOCHEMISTRY (11:115:301 or 403)

3 / 4

Y

Y

Y

CALCULUS I (01:640:135 or 151)

4

Y

Y

Y

CALCULUS II (01:640:136 or 138 or 152)

4

N

Y

N

GENERAL CHEMISTRY I (01:160:161)

4

Y

Y

Y

GENERAL CHEMISTRY II (01:160:162)

4

Y

Y

Y

CHEMISTRY LAB (01:160:171)

1

Y

Y

Y

ELEMENTARY ORGANIC CHEMISTRY (01:160:209)

3

Y

N

Y

ORGANIC CHEMISTRY LAB (01:160:211 or 313)

1

Y

N

Y

PRE- REQS

CREDITS

GENERAL

RESEARCH

MANAGEMENT

ORGANIC CHEMISTRY I (01:160:307)

4

N

Y

N

ORGANIC CHEMISTRY II (01:160:308)

4

N

Y

N

ORGANIC CHEMISTRY LAB (01:160:311 or 313)

2

N

Y

N

GEN MICROBIOLOGY (01:447:390 OR 11:680:390)

4

Y

Y

Y

PHYSICS I (01:750:193 or 201 or 203 & 205)

4

Y

Y

Y

PHYSICS II (01:750:194 or 202 or 204 & 206)

4

N

Y

N

STATISTICS (01:960:211 or 285 or 401) OR
Applications of Statistics in Business Economics (11:373:215)

3

Y

Y

Y

Y: Required for that particular option
N: Not required for that particular option


 

FOOD SCIENCE COURSES REQUIRED FOR ALL OPTIONS

FOOD SCIENCE COURSES

Credits

GENERAL
OPTION

RESEARCH
OPTION

MANAGEMENT
OPTION

Science of Food OR Food & Health-
11:400:103 OR 11:400:104

3

Y

Y

Y

 Food as Medicine- 11:400:106

3

Not a required course

 Foods: from Field to Table- 11:400:107

3

Not a required course

 Principles of Food Science Lecture- 11:400:201

3

Y

Y

Y

 Principles of Food Science Lab- 11:400:202

2

Y

Y

N

 Food Processing Technologies- 11:400:301

4

Y

Y

Y

 Food Process Engineering- 11:400:302

4

N

Y

N

 Food Analysis- 11:400:304

4

Y

Y

N

 Current Issues in Food Science & Food Laws- 11:400:314

2

Y

Y

Y

FOOD SCIENCE COURSES

Credits

GENERAL
OPTION

RESEARCH
OPTION

MANAGEMENT
OPTION

 Sensory Evaluation of Foods- 11:400:405

3

Y

Y

Y

 Nutrigenomics- 11:400:410

3

Not a required course

 Food Chemistry with Lab –  11:400:411

4

Y

Y

Y

 Food Product Development - 11:400:412

3

Y

Y

Y

 Food Physical Systems-  11:400:419

3

N

Y

N

 Colloquium in Food Safety: Fads, Facts & Politics- 11:400:422

3

Not a required course

 Food Microbiology Lecture- 11:400:423

3

Y

Y

Y

Food Microbiology Lab- 11:400:424

1

Y

Y

N


 Research Problems in Food Science-11:400:493 & 494 (or Experience-based Education course- please see under Food Science courses)

 

Y

Y

Y

By arrangement with instructor


Y: Required for that particular option
N: Not required for that particular option
A TOTAL OF 128 CREDITS ARE REQUIRED FOR GRADUATION
ALL students MUST meet with their faculty advisor every semester before registering for their classes.