Food Science Ungraduate Program at SEBS Rutgers, NJ

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Undergraduate Program in Food Science

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AFFILIATED PROGRAMS

Food Science Minor
Sustainability Minor
International 2+2 Curriculum
Master of Business and Science (4+1)

Master of Business and Science (4+1)

Exceptional Rutgers undergraduate students have the opportunity to enroll in the BS/MBS students to earn both a Bachelor’s degree and the Master’s degree in a shorter period of time and at a lesser cost.

Students in their junior year who meet the requirements may apply for admission into the MBS degree during the spring semester. This programs are arrangements whereby undergraduates apply early for master’s degrees and are allowed to take excess credits in their senior year in anticipation of meeting the requirements for the higher degree. The MBS portion can be completed

For more information, please contact Dr. Paul Takhistov or visit the MBS Food Science, and MBS Degree website

4+1 BS-MS Program
Study Abroad

See Also

The Food Science program requires students to successfully complete a series of courses. Students must be aware of the requirements, the prerequisites for all courses. 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.

Food Science majors are expected to complete Biology, Chemistry, Calculus, Statistics, and Physics during their first two years of study. This ensures adequate room in their schedules for Organic Chemistry, Biochemistry, and upper-level Food Science courses in their junior and senior years.
Students are advised to maintain a minimum grade of B/B+ in Biology, Chemistry, Calculus, Orgo to achieve academic success in advanced Food Science courses.

FOOD SCIENCE INTRODUCTORY COURSES

COURSE

SEMESTER

CRs

CORE CERTIFICATION

11:400:103 - SCIENCE OF FOOD

Fall, Summer - online

3

NS-e

11:400:104 - FOOD AND HEALTH

Spring

3

NS-e & f

*Food Science majors are required to complete one of these two courses

FOOD SCIENCE COURSES REQUIRED FOR ALL
MAJORS FOLLOWING ONE PATHWAY TO FS MAJOR

COURSE

SEMESTER

CRs

PRE - REQUISITES

ADDITIONAL INFORMATION

11:400:201 PRINCIPLES OF FOOD SCIENCE

Fall

3

1. General Chemistry (01:160:161 and 162)
2. General Biology (01:119:115 and 116)
3. Elementary Organic Chemistry (01:160:209)

Can be taken as Co-requisites:
Elementary Organic Chemistry (01:160:209)

11:400:202 PRINCIPLES OF FOOD SCIENCE LAB

Fall

2

Principles of Food Science(11:400:201)

Principles of Food Science
(11:400:201) can be taken as co-requisite

11:400:301 FOOD PROCESSING TECHNOLOGIES

Fall

4

Physics I 01:750:193 or 201 or 203 & 205
Calculus I 01:640:135 or 151

Starting Fall 2018, these pre-reqs are mandated.

11:400:302 FOOD PROCESS ENGINEERING

Spring

3

Food processing Technologies (11:400:301)

11:400:304 FOOD ANALYSIS

Spring

3

1. Principles of Food Science (11:400:201)
2. Organic Chemistry (01:160:209)

Students MUST register for Food Analysis Lab 305 in the same semester

11:400:305 FOOD ANALYSIS LAB

Spring

1

Co-req: Food Analysis (11:400:304)

Students MUST register for Food Analysis 304 in the same semester

11:400:314 CURRENT ISSUES IN FOOD SCIENCE & FOOD LAWS

Spring

2

Principles of Food Science (11:400:201)

11:400:405 SENSORY EVALUATION OF FOODS

Fall

3

Statistics (11:960:211 or 285 or 401; 11:373; 11:216:369)

11:400:411 FOOD CHEMISTRY**

Fall

3

1. Principles of Food Science (11:400:201)
2. Biochemistry (11:115:301 or 403 or 01:694:395)

Biochemistry
(11:115:301 or 403) can be taken as co-requisite.

Students MUST register for Food Chemistry Lab 413 in the same semester

11:400:413 FOOD CHEMISTRY LAB

Fall

1

Co-req: Food Chemistry (11:400:411)

Students MUST register for Food Chemistry 411 in the same semester

** Students are advised to take Food Chemistry 411 and Food Chemistry lab 413 courses in their senior year after the completion of Food Processing Technologies (11:400:301) and Food Analysis (11:400:304).

11:400:412 FOOD PRODUCT DEVELOPMENT

Spring

3

Pre-reqs:
1. Food Processing Technologies (11:400:301)
2. Current Issues in Food Science and Food Law (11:400:314)
3. Food Chemistry (11:400:411)
4. Sensory Evaluation of Foods (11:400:405)
5. Food Microbiology (11:400:423)

11:400:419 FOOD PHYSICAL SYSTEMS

Fall

3

Biochemistry (11:115:301 or 403 or 01:694:301)

11:400:423 FOOD MICROBIOLOGY

Spring

3

This course registration is restricted to juniors and seniors only.
Pre-reqs:
Elementary Organic Chemistry (01:160:209) OR Orgo I (01:160:307) OR
Introduction to Microbiology (11:680:201) OR
General Microbiology (01:447:390/11:680:390)

11:400:424 FOOD MICROBIOLOGY LAB

Spring

1

Food Microbiology (11:400:423)

Food Microbiology (11:400:423) can be taken as co-requisite

11:400:450 FOOD SCIENCE SENIOR SURVEY

Spring

0

Mandatory requirement. P/F
Open to Graduating Seniors only; By arrangement

EXPERIENCE-BASED EDUCATION/ EXPERIENTIAL LEARNING COURSES

Experience-Based Learning
Steps to register and complete Your EBE Course

FOOD SCIENCE ELECTIVE COURSES

COURSE

SEMESTER

CRs

PRE - REQUISITES

11:400:105 Introduction to Foods: The Major and the Discipline

Fall, Spring

1

11:400:106 FOOD as MEDICINE

Fall, Spring

3

NS-e & f

11:400:107 FOODS: from FIELD to TABLE

Spring

3

CC-O

11:400:350 WINE BASICS: FROM FIELD TO GLASS

Spring

1.5

Students MUST be 21 years or older.

11:400:410 NUTRIGENOMICS and NUTRACEUTICALS

Spring

3

1. General Chemistry(01:160:162)
2. General Biology(01:119:116)
3. Food and Health(11:400:104) or
Nutrition and Health (11:709:255)(11:709:255)

11:400:422 FOOD SAFETY: FADS, FACTS & POLITICS

Spring

3

This course registration is restricted to juniors and seniors only.

FOOD SCIENCE STUDY ABROAD COURSES

COURSE

SEMESTER

CRs

PRE - REQUISITES

11:400:315 FOOD AND SUSTAINABILITY

Winter

3

General Biology and General Chemistry (minimum one semester of each)
FLYER

11:400:316 SUSTAINABLE FOOD PRODUCTION

Spring

1

No pre-requisites; Open to all class levels

11:400:490 Rooted in Change: Immersive learning for Rural Agro-Food Development in Southern India

Winter

3

Prerequisites: None
Recommended: General Biology or General Chemistry (minimum one semester)