Research Option

FOOD SCIENCE MAJOR

This option includes the same foundation courses in the General Food Science option but emphasizes additional basic science and advance level food science courses.  These additional courses make graduates of this option attractive to employers, but also prepare students for graduate studies or entrance into professional programs (medical school, dental school). 

FOOD SCIENCE MAJOR

SAMPLE COURSE SEQUENCE: RESEARCH 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.

Calculus II    

01:640:136

4

TOTAL SEMESTER CREDITS

15-18

CUMULATIVE CREDITS    

33

*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.

Organic Chemistry

01:160:307

4

15.

Principles of Food Science

11:400:201

3

16.

Principles of Food Science Lab

11:400:202 

2

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

49

2nd YEAR- SPRING TERM

17.

Organic Chemistry

01:160:308

4

18.

Organic Chemistry Lab

01:160:311

2

19.

Physics for the Sciences  

01:750:194 

4

20.

Food Analysis

11:400:304 

4

21.

Research in the discipline

01:355:201 

3

                              TOTAL SEMESTER CREDITS

17

    CUMULATIVE CREDITS

66

3rd YEAR-FALL TERM

22.

Introductory Biochemistry

11:115:301 

3

23.

General Microbiology

11:680:390

4

24.

Food Processing Technologies

11:400:301 

4

25.

SEBS Core (2 courses)      

 

6

TOTAL SEMESTER CREDITS

   17

CUMULATIVE CREDITS

83

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.

Food Processing Engineering

11:400:302 

4

30.

SEBS Core (2 courses)      

 

6

TOTAL SEMESTER CREDITS

16

CUMULATIVE CREDITS

99

4th YEAR- FALL TERM

31.

Sensory Evaluation of Foods

11:400:405

3

32.

Food Chemistry

11:400:411

4

33.

Food Physical Systems     

11:400:419

3

34.

SEBS Core (2 courses)

 

6

TOTAL SEMESTER CREDITS

16

    CUMULATIVE CREDITS

115

4th YEAR- SPRING TERM 

36.

Food Product Development

11:400:412

3

37.

Experience-based Education

11:400:493

3

38.

Unspecified Electives       

 

11

TOTAL SEMESTER CREDITS

17

    CUMULATIVE CREDITS

        132