Food Science Courses
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 INTRODUCTORY COURSES | |||
| COURSE | SEMESTER | CREDITS | 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 | CREDITS | 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) | |
| 11:400:350 WINE BASICS: FROM FIELD TO GLASS |
Spring | 1.5 | Students MUST be 21 years or older; Registration by SPN only with permission of instructor | |
| 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 01:694:301) |
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) |
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| 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) |
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| 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 |
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| EXPERIENCE-BASED EDUCATION/ EXPERIENTIAL LEARNING COURSES | ||||
| Undergraduate/uGContent.php?c=EBLearning |
| FOOD SCIENCE ELECTIVE COURSES | |||
| 11:400:106 - FOOD as MEDICINE | Fall, Spring | 3 | NS-e & f |
| 11:400:107 - FOODS: from FIELD to TABLE | Spring | 3 | CC-O |
| 11:400:410 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 | ||||
| 11:400:315 FOOD AND SUSTAINABILITY |
Winter | 3 | General Biology and General Chemistry (minimum one semester of each) FLYER |
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| 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) |
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