General Option

FOOD SCIENCE MAJOR

This option provides students with core courses in food science and technology and the tools to develop quantitative thinking skills that lay the foundation for working individually and in teams and to grow as a professional. Flexibility exists in this option for students that so desire to explore to greater depth subject areas outside of the food science program. Graduate work in Food Science may also be an option.

FOOD SCIENCE MAJOR

SAMPLE COURSE SEQUENCE: GENERAL OPTION

 

COURSE

COURSE NUMBER

# of credits

1ST YEAR- FALL TERM

1.

Science of Food*

11:400:103  

3

2.

Expository Writing

01:355:101  

3

3.

General Biology I   

01:119:115  

4

4.

General Chemistry I

01:160:161

4

5.

Calculus I

01:640:135

4

TOTAL SEMESTER CREDITS

15-18

CUMULATIVE CREDITS

15-18

1ST YEAR- SPRING TERM

6.

Food and Health*

11:400:104  

3

7.

General Biology II  

01:119:116  

4

8.

General Biology Lab           

01:119:117  

2

9.

General Chemistry II

01:160:162  

4

10.

Introduction to Experimentation

01:160:171  

1

11.

SEBS Core

           

3

TOTAL SEMESTER CREDITS

14-17

CUMULATIVE CREDITS

32

*CHOOSE EITHER: Science of Food or Food and Health. Only required to complete one.

2nd YEAR- FALL TERM

12.

Statistics

01:960:211

3

13.

Physics for the Sciences

01:750:193

4

14.

Elementary Organic Chemistry

01:160:209  

3

15.

Elem Organic Chemistry Lab

01:160:211  

2

16.

Principles of Food Science

11:400:201

3

17.

Principles of Food Science Lab 

11:400:202

2

TOTAL SEMESTER CREDITS

17

CUMULATIVE CREDITS

49

2nd YEAR- SPRING TERM

18.

Food Analysis

11:400:304  

4

19.

Research in the discipline     

01:355:201  

3

20.

SEBS Core (3 courses)           

 

9

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

65

3rd YEAR-FALL TERM

21.

Introductory Biochemistry

11:115:301  

3

22.

General Microbiology           

11:680:390

4

23.

Food Processing Technologies          

11:400:301

4

24.

SEBS Core (2 courses)           

 

6

25.

Unspecified Electives

 

3

TOTAL SEMESTER CREDITS

20

CUMULATIVE CREDITS

85

3rd YEAR- SPRING TERM

26.

Food Microbiology

11:400:423  

3

27.

Food Microbiology Lab

11:400:424  

1

28.

Current Issues in Food Sci & Food Laws

11:400:314  

2

29.

Unspecified Electives           

 

6

30.

SEBS Core (1 course)            

 

3

TOTAL SEMESTER CREDITS

15

CUMULATIVE CREDITS

100

4th YEAR- FALL TERM

31.

Jr/Sr Colloquium

 

3

32.

Sensory Evaluation of Foods

11:400:405

3

33.

Food Chemistry     

11:400:411  

4

34.

Unspecified Electives           

 

6

.TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

116

4th YEAR- SPRING TERM

35.

Food Product Development         

11:400:412  

3

36.

Experience-based Education    

11:400:493

3-6

37.

Unspecified Electives           

 

5

38.

SEBS Core (1 course)           

 

3

TOTAL SEMESTER CREDITS

14-17

CUMULATIVE CREDITS

130-133