Nov 23, 2024

2023-2024 Catalog

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2023-2024 Catalog [ARCHIVED CATALOG]

Food Technology, B.S.

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 13 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
Historical Perspectives Course 3 Credits

Fourth Term I 13 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
Social Science Inquiry Course 3 Credits

Third Year

Fifth Term I 13 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

Historical Perspectives 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 13 Credits

BY 3002 - General Microbiology 4 Credits
FS 4112 - Principles of Food Processing and Preservation 3 Credits
FS 4126 - Food Analysis 3 Credits
Core Capstone Course 3 Credits

Eighth Term I 10-13 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
E360 Group B Requirement 0-3 Credits