Rutgers School of Environmental and Biological Sciences [Dept. of Food Science]

Curriculum

The curriculum at Cook College is divided between two areas: I. General Curriculum and II. Proficiency in Food Science, which includes (a) core courses and (b) an option. A minimum of 128 credits are needed to complete the program.

I. General Curriculum (60 Credits) These courses provide exposure to several diverse areas of study necessary to gain an overall understanding of the world and the background necessary to solve real-world problems.

  • College Mission: Interdisciplinary Critical Analysis (5-6)

           Colloquium in Food Safety: Fads, Facts, and Politics 11:400:422 (3)

  • Quantitative Skills (11)
  • Computer Information Technology Competence (0-3)
  • Professional Ethics (2)
  • Introductory Life and Physical Sciences (15)
  • Humanities and Arts (6)
  • Multicultural and International Studies (6)
  • Human Behavior, Economic Systems, and Political Processes (9)
  • Oral and Written Communications (6)
  • Experience-Based Education (3)


II. Proficiency in Food Science.  These courses provide fundamental skills needed by a food scientist.

  1. Core Courses for Food Biological Technology, Food Chemistry, and Food Operations & Management Options (old options)
  1. Options - A student may select one of the following options:

       Old options (available to students who came to Rutgers before Fall 2006):

        1.Food Biological Technology (29-30.5 credits)
        2.Food Chemistry (25-26.5 Credits)
        3.Food Operations/Management (25 Credits)
           3.1.Sensory Evaluation of Food (400:405) – 3 credits
           3.2. Hazard Control in Food Processing (11:400:421)
       4. Food Science and Management Economics (41-42 credits)
           Core courses for this option are different than options 1-3

Core Courses required for Food Science Research, General Food Science, and Food Operations & Management Options (new options)
     


      New options (available effective Fall 2006):

        1.Food Science Research (51 credits)
        2.General Food Science (26 credits)
        3.Food Science and Management Economics (41-42 credits)

   Additional courses offered (for all majors)
       Food Science students can take either of these courses

I"Typical" Illustrative Course Sequence for Cook Students Majoring in Food  Science (400) (Old Options)

I"Typical" Illustrative Course Sequence for Cook Students Majoring in Food  Science (400) (New Options)

Contact Information
For more information, contact Dr. Karl Matthews, Director of the Food Science Undergraduate Program.

Useful Links

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