Management Option

Option M: Food Science & Management Economics

This option is offered in conjunction with Agricultural, Food and Resource Economics program and is designed for students interested in the management aspects of the food industry.  While the option requirements of both programs are similar, students registered in food science may take additional courses in physical and food sciences.



FOOD SCIENCE MAJOR

SAMPLE COURSE SEQUENCE: MANAGEMENT OPTION

 

COURSE

COURSE #

Cr

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.

Principles & Applications of Microeconomics

11:373:121

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.

Food, Health & Safety Policy ** or SEBS core

11:373:371

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

1

16.

Principles of Food Science

11:400:201

3

17.

Principles and Applications of Macroeconomics 

11:373:122

3

TOTAL SEMESTER CREDITS

17

CUMULATIVE CREDITS

49

2nd YEAR- SPRING TERM

18.

Intro to Management

11:373:241

3

19.

Research in the discipline

01:355:201 

3

20.

SEBS core (2 courses)

 

6

21.

Business Decisions Computer Tools

11:373:210 

4

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

65

3rd YEAR-FALL TERM

22.

Economics of Production

11:373:321

3

23.

General Microbiology      

01:447:390

4

24.

Food Processing Technologies

11:400:301

4

25.

Statistics

01:960:211

3

26.

SEBS core (1 course)

 

3

TOTAL SEMESTER CREDITS

17

CUMULATIVE CREDITS

82

3rd YEAR- SPRING TERM

27.

Food Microbiology

11:400:423

3

28.

Food Sci & Food Laws

11:400:314

2

29.

Public Policy toward the Food Industry**     

11:373:323**

3

30.

SEBS Core (2 or 3 courses)

 

6/9

TOTAL SEMESTER CREDITS

14

CUMULATIVE CREDITS

96

**CHOOSE EITHER: Public Policy toward the Food Industry OR Food Health & Safety Policy. Only required to complete one.

 

4th YEAR- FALL TERM

31.

Sensory Evaluation of Foods

11:400:405

3

32.

Food Chemistry

11:400:411

4

33.

Business Finance I

11:373:351

3

34.

Intro to Marketing

11:373:231

3

35.

Biochemistry

11:115:301

3

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

112

4th YEAR- SPRING TERM

 

36.

Food Product Development

11:400:412

3

37.

Experience-based Education

11:400:493

3 or 4

38.

Demand & Price Analysis

11:373:422

3

39.

Electives

 

3 or 4

40.

SEBS Core

 

3

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

128

 

Electives students can choose from:
11:373:202 Sustainability Decision Tools (online- Spring)
11:373:341 Management: Human Systems Development (Fall, Spring)
11:373:403 Innovation and Entrepreneurship (Fall)
11:373:201 Corporate Citizenship and Social Responsibility