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)
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
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
11:400:316
SUSTAINABLE FOOD PRODUCTION
Spring 1 No pre-requisites; Open to all class levels