Apr 19, 2024

2013-2014 Catalog

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2013-2014 Catalog [ARCHIVED CATALOG]

Food Technology Major

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The Food Technology major is similar to Food Science, but is more oriented to management. It is ideal for the student who does not plan to study food science at the graduate level.

Recommended Course Sequence

Freshman Year

First Semester

BY 1116 - Biological Science I 3 credits
CH 1103 - General Chemistry I 3 credits
CH 1103L - General Chemistry I Laboratory 1 credit
EN 1101 - English I 3 credits
FS 1130 - Food, Culture and Cuisine 3 credits
LA 1020 - Skills for College Success 1 credit
MP 1102 - College Algebra 3 credits or
MP 1203 - Elementary Functions 3 credits or
MP 1205 - Finite Mathematics 3 credits

Total: 17 Credits

Second Semester

BY 1217 - Biological Science II 3 credits
CH 1203 - General Chemistry II 3 credits
CH 1203L - General Chemistry II Laboratory 1 credit
EN 1201 - English II 3 credits
FS 1203 - Science and Technology of Foods 3 credits
MP 1204 - Calculus I 4 credits or
MP 1203 - Elementary Functions 3 credits or
MP 1205 - Finite Mathematics 3 credits
PE 1209 - Physical Education II 1 credit

Total: 17-18 Credits

* Calculus I is the minimum mathematics requirement for the Food Science Specialization. Non-required mathematics courses taken as prerequisites are counted as elective credits.

Sophomore Year

First Semester

CH 2003 - Principles of Organic Chemistry 3 credits
CH 2003L - Principles of Organic Chemistry Laboratory 1 credit
FS 2212 - Sanitation Management 3 credits
IT 1011 - Information Technology Concepts 1.5 credits
IT 1012 - Computer Applications 1.5 credits
LA 2005 - Speech 3 credits
Major Elective(s) 3 credits

Total: 16 Credits

Second Semester

BA 2008 - Macroeconomics 3 credits
CH 2203 - Biochemistry 3 credits
CH 2203L - Biochemistry Laboratory 1 credit
EN 2028 - Introduction to Literature 3 credits
FS 2116 - Physical Sciences and Food 3 credits
Elective 3 credits

Total: 16 Credits

Junior Year

First Semester

BY 3002 - General Microbiology 4 credits
FS 3120 - Introduction to Nutrition 3 credits
FS 3122 - Food Engineering I 3 credits
FS 3211 - Food Chemistry 4 credits
PE 1109 - Physical Education I 1 credit

Total: 15 Credits

Second Semester

FS 3218 - Food Microbiology 4 credits
FS 4126 - Food Analysis 3 credits
Humanities Area 3 credits
Elective 4 credits

Total: 14 Credits

Senior Year

First Semester

FS 4112 - Principles of Food Processing and Preservation 3 credits
FS 4149 - Quality Assurance and Regulation 3 credits
LA 1060 - Introduction to the Fine Arts 3 credits
Humanities Area 3 credits
Elective 3 credits

Total: 15 Credits

Second Semester

FS 4223 - Seminar (Food Science) 1 credit
FS 4224 - Food Product Development 3 credits
LA 4037 - Non-Western Societies 3 credits
Social Science Area 3 credits
Elective 4 credits

Total: 14 Credits

Major Electives

take three credits from the following courses:

FS 3000 - Selected Topics I 1 credit
FS 3223 - Dairy Products Processing 3 credits
FS 4000 - Selected Topics II 1 credit
FS 4004 - Industrial Fermentations 3 credits
FS 4015 - Waste Treatment and Control 2 credits
FS 4041 - Senior Research 1-3 credits
FS 4042 - Sensory Evaluation of Foods 2 credits
FS 4119 - Food Distribution Systems 3 credits
FS 4212 - Refined Foods and Food Ingredients 3 credits
FS 4228 - Meat and Meat Products 3 credits

Social Science Area

select one of the following:

LA 2012 - Introduction to Sociology 3 credits
LA 2036 - Introduction to Psychology 3 credits
LA 4203 - Social Psychology and Human Interaction 3 credits

Humanities Area

select two courses from the following:

LA 2040 - Modern History of Western Societies 3 credits
LA 2042 - Introduction to Philosophy 3 credits
LA 2138 - History of Western Civilization I 3 credits
LA 3032 - American History and Government Since 1877 3 credits
LA 4127 - United States Foreign Policy 3 credits

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