Nov 21, 2024

2018-2019 Undergraduate Bulletin

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2018-2019 Undergraduate Bulletin [ARCHIVED]

Food Science and Technology, B.S. Sequence

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Suggested Four Year Program Plan

Total Program Credits: 123-126

First Year (29 credits)

Fall Semester (15 credits)

ENGL-101 Composition 1 (3 cr.) or
ENGL-111 Honors Composition 1 (3 cr.)
MATH-153 Calculus I (4 cr.) or
MATH-156 Calculus and Analytic Geometry I (5 cr.)
CHEM-135 College Chemistry I (5 cr.)
FN-110 Food Science as a Profession (2 cr.) or
FN-123 Science of Food (2 cr.)

Spring Semester (14 credits)

BIO-234 Physiology and Anatomy (4 cr.)
CHEM-201 Organic Chemistry I (4 cr.)
C+ grade or higher required
Course Selective-1 : COMST-XXX (Communication Skills Selective)
Course Selective-2 : (Cross-disciplinary Issues)

Second Year (33-35 credits)

Fall Semester (16-18 credits)

ENGL-102 Composition 2 (3 cr.) or
ENGL-112 Freshman English–Honors II (3 cr.) or
ENGL-113 Honors Composition 2: Honors Seminar (3 cr.)
CHEM-311 Biochemistry (4 cr.)
PHYS-211 Introduction to Physics (3 cr.) or
PHYS-241 College Physics I (5 cr.)
Course Selective-1 : (Social Responsibility and Ethical Reasoning)
Course Selective-2 : (Social and Behavioral Sciences)

Spring Semester (17 credits)

FN-240 Food Science (4 cr.)
BIO-306 General Microbiology (4 cr.)
STAT-320 Statistical Methods (3 cr.)
Course Selective-3 : (Arts and Humanities)
Course Selective-4 : (Minor Elective/Concentration Course)

Third Year (32 credits)

Fall Semester (15 credits)

FN-212 Nutrition (3 cr.)
FN-410 Food & Nutrition Policy Regulation & Law (3 cr.)
FN-442 Basic Sensory Analysis (3 cr.)
Course Selective-1 : (Social and Behavioral Sciences)
Course Selective-2 : (Minor Elective/Concentration Course)

Spring Semester (15 credits)

FN-402 Food Microbiology (3 cr.)
FN-350 Unit Operations in Food Processing (3 cr.)
FN-425 Food Chemistry (3 cr.)
BUMKG-330 Principles of Marketing (3 cr.) or
BUMGT-304 Principles of Management (3 cr.)
Course Selective-3 : (Minor Elective/Concentration Course)

Summer Semester (2 credits)

FN-449 Cooperative Education Experience (1-6 cr.)

Fourth Year (29-30 credits)

Fall Semester (15 credits)

FN-435 Food Analysis (3 cr.)
FN-450 Food Engineering (3 cr.)
FN-465 Food Product Development (3 cr.)
Course Selective-1 : (Arts and Humanities)
Course Selective-2 : (Minor Elective/Concentration Course)

Spring Semester (14-15 credits)

FN-400 Food Quality (4 cr.)
EDUC-307 Racial and Cultural Perspectives on Applied Human Relations (3 cr.) or
INMGT-400 Organizational Leadership (3 cr.)
Course Selective-3 : (Minor Elective/Concentration Course)
Course Selective-4 : (Minor Elective/Concentration Course)
Course Selective-5 : (Independent Study if needed)