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. The list provided is subject to change.
EXPERIENCE- BASED EDUCATION (EBE): Please scroll down for information on all available courses and learning contract form for Research-based Learning (11:400:493) and Internship-based Learning (11:400:494).
|11:400:103 - SCIENCE OF FOOD||Fall, Summer - online||3||NS- e|
|11:400:104 - FOOD AND HEALTH||Spring||3||NS-e & f|
|11:400:106 - FOOD as MEDICINE||Fall, Spring||3||NS-e & f|
|11:400:107 - FOODS: from FIELD to TABLE||Spring||3||CC-O|
|COURSE||SEMESTER||CREDITS||PRE - REQUISITES||ADDITIONAL INFORMATION|
PRINCIPLES OF FOOD SCIENCE
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)
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
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.|
FOOD PROCESS ENGINEERING
|Spring||3||Food processing Technologies (11:400:301)|
|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|
FOOD ANALYSIS LAB
|Spring||1||Co-req: Food Analysis (11:400:304)||Students MUST register for Food Analysis 304 in the same semester|
CURRENT ISSUES IN FOOD SCIENCE & FOOD LAWS
|Spring||2||Principles of Food Science (11:400:201)|
FOOD AND SUSTAINABILITY
|Winter||3||General Biology and General Chemistry (minimum one semester of each)|
SENSORY EVALUATION OF FOODS
|Fall||3||Statistics (11:960:211 or 285 or 401; 11:373; 11:216:369)|
|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)
|Previously known as NUTRACEUTICALS IN FUNCTIONAL FOODS, HERBS, AND SUPPLEMENTS|
|Fall||3||1. Principles of Food Science (11:400:201)
2. Biochemistry (11:115:301 or 403)
|Biochemistry (11:115:301 or 403) can be taken as co-requisite.
Students MUST register for Food Chemistry Lab 413 in the same semester
FOOD CHEMISTRY LAB
|Fall||1||Co-req: Food Chemistry (11:400:411)||Students MUST register for Food Chemistry 411 in the same semester|
FOOD PRODUCT DEVELOPMENT
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)
FOOD PHYSICAL SYSTEMS
|Fall||3||Biochemistry (11:115:301 or 403)|
FOOD SAFETY: FADS, FACTS & POLITICS
|Spring||3||This course registration is restricted to juniors and seniors only.|
|Spring||3||This course registration is restricted to juniors and seniors only.
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)
FOOD MICROBIOLOGY LAB
|Spring||1||Food Microbiology (11:400:423)||Food Microbiology (11:400:423) can be taken as co-requisite|
FOOD SCIENCE SENIOR SURVEY
|Spring||0||Mandatory requirement. P/F
Open to Graduating Seniors only; By arrangement
Registration by arrangement with Faculty Advisor
List of EBE Courses:
'EBE List Of Cources
EBE Learning Contract Form:
EBE Learning Contract Form: (PDF)
Registering for Experience- based Education (EBE) courses 11:400:493 & 11:400:4941. In order to fulfill SEBS graduation requirements, students can choose to obtain their EBE credits via: Research-based Learning 11:400:493 (1-6 credits) OR Internship-based Learning 11:400:494 (1-6 credits). Students can register for any combination of these courses, if they accrue 3-6 EBE credits prior to graduation.
2. Students working with a faculty in Rutgers must register for Research-based Learning 11:400:493 & students working in industries or using their internship opportunities for EBE credits must register for Internship-based Learning 11:400:494.
3. Students can register for EBE credits in Summer, Spring, or, Fall semesters. Credits must be registered during the semester the work is being performed. Summer internships will be charged according to Rutgers Summer Session tuition and fees.
4. A minimum of 3 credits (130 hours) is required for graduation from SEBS; students can utilize more than one semester in order to fulfill this requirement. A student can register for a maximum of 6 EBE credits (260 hours).
5. All students are expected to go over the EBE contract form posted in the link below. You may take a print-out for your convenience.
6. All students must then contact their academic adviser and go over learning goals of the project prior to registering for an EBE course.
7. Once learning goals are drafted, the adviser shall request Ms. Debbie Koch for a SPN for the student to register for the EBE course.
8. Canvas site is set up for EBE courses: Research-based Learning 11:400:493 and Internship-based Learning 11:400:494.
9. Only Canvas submission will be accepted. Email or Paper submissions will NOT be accepted.
10. Deadline for submission is NOT the last day of the semester you have registered for the course(s).