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).

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
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
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. Organic Chemistry (01:160:209 or 307)
Can be taken as Co-requisites:
Elementary Organic Chemistry (01:160:209) OR
Organic Chemistry (01:160:307)
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 4 1. Physics I & II (01:750:193/201 and 194/202 or 203, 205/204, 206)
2. Calculus I & II(01:640:135 or 136 or 138)
3. Food processing Technologies (11:400:301)
This is a mandatory course for Research option of study for Food Science majors.
11:400:304
FOOD ANALYSIS
Spring 4 1. Principles of Food Science (11:400:201)
2. Organic Chemistry (01:160:209 or 307)
11:400:314
CURRENT ISSUES IN FOOD SCIENCE & FOOD LAWS
Spring 2 Principles of Food Science (11:400:201)
11:400:315
FOOD AND SUSTAINABILITY
Winter 3 General Biology and General Chemistry (minimum one semester of each)
11:400:405
SENSORY EVALUATION OF FOODS
Fall 3 Statistics (11:960:211 or 285 or 401; 11:373; 11:216:369)
11:400:410
NUTRIGENOMICS
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
11:400:411
FOOD CHEMISTRY
Fall 4 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.
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 Physics I and II (01:750: 193/201 and 194/202 or 203,205/204,206)
Calculus I and II (01:640:135 and 136 or 138)
3. Biochemistry (11:115:301 or 403)
This is a mandatory course for Research option of study for Food Science majors.
11:400:422
FOOD SAFETY: FADS, FACTS & POLITICS
Spring 3 This course registration is restricted to juniors and seniors only.
11:400:423
FOOD MICROBIOLOGY
Spring 3 This course registration is restricted to juniors and seniors only. General Microbiology:
(01: 447:390 OR 11:680:390)Pre-req is required ONLY for students requiring 128 cr for graduation
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
11:400:493
EXPERIENCE-BASED EDUCATION
Research-based Learning
Fall
Spring
Summer
3-6 Registration by arrangement with Faculty Advisor

List of EBE Courses:

https://foodsci.rutgers.edu/undergrad/EBEListOfCources.pdf

EBE Learning Contract Form:

http://foodsci.rutgers.edu/undergrad/EBE Learning Contract.pdf

11:400:494
EXPERIENCE-BASED EDUCATION
Internship-based Learning
Registering for Experience- based Education (EBE) courses 11:400:493 & 11:400:494

1. 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).