Food Science Courses

The Food Science program requires students to successfully complete a series of courses. Students must be aware of the requirements, in essence the prerequisites for all courses. In an effort to facilitate students seamlessly moving through the Food Science program this page contains all courses and prerequisites for those courses required to meet expectations of the Food Science program. The list provided is subject to change.  
For each course syllabus, please click here.
EXPERIENCE- BASED EDUCATION (EBE): Please scroll down for information on all available courses and learning contract form for Research Problems in Food Science (11:400:493 and 11:400:494).  

Course #

NAME OF COURSE

SEMESTER OFFERED

CREDITS

PRE-REQS

Certified for SEBS & SAS learning Goals

11:400:103

SCIENCE OF FOOD

Fall, Summer

3

NONE

NS

11:400:104

FOOD AND HEALTH

Spring

3

NONE

NS

11:400:106

FOOD AS MEDICINE

Fall, Summer

3

NONE

 NS

11:400:107

FOODS: FROM FIELD TO TABLE

Spring

3

NONE

 

 

Course #

NAME OF COURSE

SEMESTER
OFFERED

CREDITS

PRE- & CO- REQUISITES

 

11:400:201

 

PRINCIPLES OF
FOOD SCIENCE

 

Fall

 

3

Pre-reqs: General Chemistry (01:160:161 and162) &
General Biology (01:119:115 and 116) 
along with   pre- or co-reqs:
Elementary Organic Chemistry (01:160:209) OR
Organic Chemistry (01:160:307)

11:400:202

PRINCIPLES OF 
FOOD SCIENCE- LAB

Fall

2

Pre- or co- req: Principles of Food Science 
(11:400:201)

Course #

NAME OF COURSE

SEMESTER
OFFERED

CREDITS

PRE- & CO- REQUISITES

11:400:301

 FOOD PROCESSING TECHNOLOGIES

Fall

4

NONE
(Physics I 01:750:193 or 201 or 203 & 205 &
Calculus I 01:640:135 or 151 - starting Fall 2018)

 

11:400:302

 

FOOD PROCESS ENGINEERING

 

Spring

 

4

Physics I (01:750: 193 or 201 or 203 and 205) &
Physics II (01:750:194 or 202 or 204 & 206) &
Calculus I (01:640:135 or151) &
Calculus II (01:640:136 or 138 or 152) &
Food processing Technologies (11:400:301)

 

11:400:304

 

FOOD ANALYSIS

 

Spring

 

4

Pre-req: Principles of Food Science (11:400:201) &

 Pre-or co-req (for Research option only):
Organic Chemistry (01:160:308) 

11:400:314

CURRENT ISSUES IN
FOOD SCIENCE & FOOD LAWS

Spring

2

Principles of Food Science (11:400:201)


Course #

NAME OF COURSE

SEMESTER
OFFERED

CREDITS

PRE-& CO- REQUISITES

11:400:405

SENSORY EVALUATION
OF FOODS

Fall

3

Basic Statistics for Research
(11:960:211 OR 285 OR 401)

 

11:400:410

NUTRIGENOMICS
(previously known as NUTRACEUTICALS IN FUNCTIONAL FOODS, HERBS, AND SUPPLEMENTS)

 

Spring

 

3

General Chemistry (01:160:161-162) 
General Biology (11:119:115-117) &
Nutrition and Health (11:709:255OR
Food and Health (11:400:104) OR
Science of Food (11:400:103)

11:400:411

FOOD CHEMISTRY 
WITH LAB

Fall

4

Pre-req: Principles of Food Science (11:400:201) &

Pre- or co-req:Biochemistry (11:115:301 or 403)

 


 

11:400:412

 

 

FOOD PRODUCT DEVELOPMENT

 

 

Spring

 

 

3

Pre-reqs
Food Processing Technologies (11:400:301)     &
Current Issues in Food Science and Food Law (11:400:314)   & 
Food Chemistry (11:400:411)   & 
Sensory Evaluation of Foods (11:400:405) & 
Co-req:  Food Microbiology (11:400:423)

 

 

11:400:419

 

FOOD PHYSICAL SYSTEMS

 

Fall

 

3

Physics I (01:750: 193 or 201 or 203 and 205) &
Physics II (01:750:194 or 202 or 204 & 206) &
Calculus I (01:640:135 or151) &
Calculus II (01:640:136 or 138 or 152) &
Biochemistry (11:115:301 or 403)

 

11:400:422

COLLOQUIUM IN FOOD SAFETY: FADS, FACTS & POLITICS

Spring

3

None

 

11:400:423

FOOD MICROBIOLOGY

Spring

3

Pre-req: General Microbiology (01: 447:390 OR 11:680:390)

11:400:424

FOOD MICROBIOLOGY LAB

Spring

1

Co-reqFood Microbiology (11:400:423)

11:400:493

11:400:494

 RESEARCH PROBLEMS IN FOOD SCIENCE (Experience-based Education)

 List of Courses: http://foodsci.rutgers.edu/undergrad/EBE%20courses-R.pdf 

Learning Contract Form in PDF: http://foodsci.rutgers.edu/undergrad/EBE_Learning_Contract.pdf
Learning Contract Form in Word Format: http://foodsci.rutgers.edu/undergrad/EBE_Learning_Contract.docx