Dec 03, 2024

2023-2024 Catalog

HELP

2023-2024 Catalog [ARCHIVED CATALOG]

Food Science, B.S.

The Food Science contains the courses specified by the Institute of Food Technologists and is recommended for students interested in graduate studies in food science, research, and applications in the foodservice industry.

Recommended Course Sequence

First Year

First Term I 15 Credits

BY 1116 - Biological Science I 3 Credits
BY 1116L - Biological Science I Lab 0 Credits
FS 1203 - Intro to Food Science and Technology 3 Credits
FS 2212 - Sanitation Management 2 Credits
FY 1101 - Del Val Experience I 1 Credit
Math Placement/Quantitative Reasoning Course 3-4 Credits

Writing Competency Course 3 Credits

Second Term I 16 Credits

BY 1217 - Biological Science II 3 Credits
BY 1217L - Biological Science II Lab 0 Credits
FS 1130 - Food, Culture and Cuisine 3 Credits
FY 1201 - Del Val Experience II 1 Credit
Quantitative Reasoning Course 3 Credits

Writing Competency Course 3 Credits

Applied Info Tech Course 3 Credits

Second Year

Third Term I 14 Credits

MP 1204 - Calculus I 4 Credits
CH 1103 - General Chemistry I 3 Credits
CH 1103L - General Chemistry I Laboratory 1 Credit
FS 3120 - Introduction to Nutrition 3 Credits
LA 1060 - Introduction to the Fine Arts 3 Credits

Fourth Term I 16 Credits

CH 1203 - General Chemistry II 3 Credits
CH 1203L - General Chemistry II Laboratory 1 Credit
FS 3122 - Food Engineering I 3 Credits
BA 2008 - Macroeconomics 3 Credits
Historical Perspective Course 3 Credits

Social Science Inquiry Course 3 Credits

Third Year

Fifth Term I 14 Credits

MP 2119 - Physics I 4 Credits
CH 2003 - Principles of Organic Chemistry 3 Credits
CH 2003L - Principles of Organic Chemistry Laboratory 1 Credit
FS 2116 - Physical Sciences and Food 3 Credits
Lit & Text Analysis Course 3 Credits

Sixth Term I 13-14 Credits

CH 2203 - Biochemistry 3 Credits
CH 2203L - Biochemistry Laboratory 1 Credit
FS 3211 - Food Chemistry 4 Credits
FS 4149 - Quality Assurance and Regulation 3 Credits
E360 Group A Requirement 2-3 Credits

Fourth Year

Seventh Term I 16 Credits

BY 3002 - General Microbiology 4 Credits
MP 3231 - Statistics for Science 3 Credits
FS 4112 - Principles of Food Processing and Preservation 3 Credits
FS 4126 - Food Analysis 3 Credits
Historical Perspectives Course 3 Credits

Eighth Term I 13-16 Credits

FS 3218 - Food Microbiology 4 Credits
FS 4042 - Sensory Evaluation of Foods 2 Credits
FS 4223 - Seminar (Food Science) 1 Credit
FS 4224 - Food Product Development 3 Credits
Core Capstone Course 3 Credits

E360 Group B Requirement 0-3 Credits