Food Science, B.S.

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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

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
FY 9900 - Del Val Experience I 1 Credits
FS 1203 - Science and Technology of Foods 3 credits

Total: 14 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
FY 9901 - Del Val Experience II 1 Credits

Total: 14 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
MP 1204 - Calculus I 4 credits
EN 2028 - Introduction to Literature 3 credits
IT 1011 - Information Technology Concepts 1.5 credits
IT 1012 - Computer Applications 1.5 credits

Total: 17 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.