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

Freshman Year

First Semester

BY 1116 - Biological Science I 3 credits
BY 1116L - Biology I Lab
CH 1103 - General Chemistry I 3 credits
CH 1103S - General Chemistry I Supplemental Instruction
CH 1103L - General Chemistry I Laboratory 1 credit
EN 1101 - College Writing I 3 credits
FS 1203 - Intro to Food Science and Technology 3 credits
FS 1203L - Technology and Food Systems Lab 0
FY 1101 - Del Val Experience I 1 Credits

Total: 14 Credits

Second Semester

BY 1217 - Biological Science II 3 credits
BY 1217L - Biology II Lab
CH 1203 - General Chemistry II 3 credits
CH 1203S - General Chemistry II Supplemental Instruction
CH 1203L - General Chemistry II Laboratory 1 credit
EN 1201 - College Writing II 3 credits
FS 1130 - Food, Culture and Cuisine 3 credits
FS 1130L - Food Culture and Cuisine Lab
FY 1201 - 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 2 credits
FS 2212L - Sanitation Management Lab
IT 1011 - Information Technology Concepts 1.5 credits
IT 1012 - Computer Applications 1.5 credits
MP 1204 - Calculus I 4 credits
MP 1204S - Calculus I Supplemental Instruction
EN 2028 - Introduction to Literature 3 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.

Second Semester

CH 2203 - Biochemistry 3 credits
CH 2203L - Biochemistry Laboratory 1 credit
LA 2005 - Speech 3 credits
FS 3120 - Introduction to Nutrition 3 credits
MP 2121 - Calculus II 4 credits
Humanities Elective 3 credits

Total: 17 Credits

Junior Year

First Semester

BY 3002 - General Microbiology 4 credits
BY 3002L - General Microbiology Lab
MP 2119 - Physics I 4 credits
MP 2119L - Physics I Lab
FS 2116 - Physical Sciences and Food 3 credits
FS 2116L - Physical Science and Food Lab
MP 3231 - Statistics for Science 3 credits

Total: 14 Credits

Second Semester

FS 3218 - Food Microbiology 4 credits
FS 3218L - Food Microbiology Lab
FS 3211 - Food Chemistry 4 credits
FS 3211L - Food Chemistry Lab
FS 3122 - Food Engineering I 3 credits
FS 3122L - Food Engineering I Lab
LA 1060 - Introduction to the Fine Arts 3 credits
Electives 4 credits

Total: 18 Credits

Senior Year

First Semester

BA 2008 - Macroeconomics 3 credits
FS 4149 - Quality Assurance and Regulation 3 credits
FS 4149L - Quality Assurance and Regulation Lab
LA 4037 - Non-Western Societies 3 credits
FS 4126 - Food Analysis 3 credits
FS 4126L - Food Anaylsis Lab
Humanities Elective 3 Credits

Total: 15 Credits

Second Semester

FS 4223 - Seminar (Food Science) 1 credit
FS 4224 - Food Product Development 3 credits
FS 4224L - Food Product Development Lab
FS 4112 - Principles of Food Processing and Preservation 3 credits
Social Science Elective 3 Credits
Elective 5 Credits

Total: 15 Credits

Social Science Area

select one of the following:

LA 2012 - Introduction to Sociology 3 credits
PY 2036 - Introduction to Psychology 3 credits
PY 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 1032 - American History and Government Since 1877 3 credits
LA 4127 - United States Foreign Policy 3 credits