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Food Science Option
| Code | Title | Credits |
|---|---|---|
| Foundation Science | ||
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| NUTR 225 | GENERAL HUMAN NUTRITION | 3 |
| or NUTR 240 | HUMAN NUTRITION | |
| Required Core | ||
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 428 | SENSORY EVALUATION OF FOOD LABORATORY | 1 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Select 3 credits from the following processing courses: | 3 | |
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| Electives | ||
| Select 7 credits from the following courses: | 7 | |
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL 1 | ||
| *PRINCIPLES OF BIOLOGY: POPULATIONS | ||
| *WORLD FOOD CROPS 1 | ||
| *SUSTAINABLE ENGINEERING 1 | ||
| *POLLINATORS IN PERIL | ||
| *FOOD JUSTICE 1 | ||
| FOOD SCIENCE ORIENTATION | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION | ||
| RESEARCH (competitive selection and/or departmental approval required) | ||
| INTERNSHIP (competitive selection and/or departmental approval required) 2 | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS 3 | ||
| FOOD AND CLIMATE CHANGE 1 | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| PRODUCTION AND ANALYSIS OF BEER 3 | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| PRODUCTION AND ANALYSIS OF WINE 3 | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION | ||
| *FOOD FROM THE SEA 1 | ||
| ORGANIC FARMING AND GARDENING | ||
| BERRY AND GRAPE PHYSIOLOGY AND CULTURE | ||
| SEMINAR | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE 1 | ||
| *SUSTAINABILITY ASSESSMENT 1 | ||
| *SUSTAINABLE COMMUNITIES 1 | ||
| TOXIC SUBSTANCES IN FOOD | ||
|
Up to 3 credits of additional processing courses (if not used above) |
||
| Total Credits | 36 | |
1
If not used in fulfillment of major core requirement
2
Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states
3
Contingent on available capacity in laboratory. Students in the Fermentation Science Option have enrollment priority
Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.
FST Major 2.00 GPA Requirement (Food Science Option)
The following courses are included in calculation of the FST Major GPA for students in the Food Science option:
| Code | Title | Credits |
|---|---|---|
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| BEE 472 | INTRODUCTION TO FOOD ENGINEERING PRINCIPLES | 5 |
| BEE 473 | INTRODUCTION TO FOOD ENGINEERING PROCESS DESIGN | 3 |
| CH 324 | QUANTITATIVE ANALYSIS | 4 |
| FST 327 | INTRODUCTION TO SUSTAINABLE FOOD PROCESSING | 3 |
| FST 360 | FOOD SAFETY AND SANITATION | 3 |
| FST 370 | INDUSTRY PREPARATION/HACCP | 3 |
| FST 385 | ^COMMUNICATING FOOD AND FERMENTATION SCIENCE | 3 |
| FST 407 | SENIOR SEMINAR | 1 |
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 421 | FOOD LAW | 3 |
| FST 422 | FOOD CHEMISTRY FUNDAMENTALS | 4 |
| FST 423 | FOOD ANALYSIS | 4 |
| FST 425 | FOOD SYSTEMS CHEMISTRY | 4 |
| FST 472 | FOOD ENGINEERING AND PROCESSING I | 4 |
| FST 473 | FOOD ENGINEERING AND PROCESSING II | 4 |
| FST 495 | FOOD MANUFACTURING & PACKAGING | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| MB 440 | FOOD MICROBIOLOGY | 3 |
| Plus any of the following utilized in fulfillment of option requirements: | ||
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| ADVANCED PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | ||
| *WORLD FOOD CROPS | ||
| *POLLINATORS IN PERIL | ||
| *FOOD JUSTICE | ||
| FOOD SCIENCE ORIENTATION | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION | ||
| RESEARCH | ||
| INTERNSHIP | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS | ||
| FOOD AND CLIMATE CHANGE | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| PRODUCTION AND ANALYSIS OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| PRODUCTION AND ANALYSIS OF WINE | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION | ||
| *FOOD FROM THE SEA | ||
| ORGANIC FARMING AND GARDENING | ||
| BERRY AND GRAPE PHYSIOLOGY AND CULTURE | ||
| SEMINAR | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| *FOOD AND CULTURE | ||
| INTEGRATED POLICY: FOOD, ENERGY, WATER, CLIMATE | ||
| *SUSTAINABILITY ASSESSMENT | ||
| *SUSTAINABLE COMMUNITIES | ||
| TOXIC SUBSTANCES IN FOOD | ||
*
Baccalaureate Core Course (BCC)
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Writing Intensive Course (WIC)
