May 06, 2024

2022-2023 Undergraduate Bulletin

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2022-2023 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 (28-29 credits)

Fall Semester (14-15 credits)

ENGL-101 Composition 1 (3 cr.) or
ENGL-101HON 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)
COMST-100 Fundamentals of Speech (3 cr.)
Course Selective-1 : Cross-disciplinary Issues (3 cr.)

Second Year (32-33 credits)

Fall Semester (17 credits)

BIO-306 General Microbiology (4 cr.)
FN-240 Food Science (4 cr.)
STAT-320 Statistical Methods (3 cr.)
Course Selective-1 : Social Responsibility and Ethical Reasoning (3 cr.)
ENGL-102 Composition 2 (3 cr.) or
ENGL-102HON Honors Composition 2 (3 cr.)

Spring Semester (15-16 credits)

CHEM-311 Biochemistry (4 cr.)
PHYS-111 Introduction to Physics (3 cr.)
Course Selective-1 : Arts and Humanities (3 cr.)
Course Selective-2 : Social and Behavioral Sciences (3 cr.)
Course Selective-3 : Minor Elective/Concentration Course (2-3 cr.)

Third Year (31 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 (3 cr.)
Course Selective-2 : Minor Elective/Concentration Course (3 cr.)

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.)
Course Selective-3 : Minor Elective/Concentration Course (3 cr.)
BUMKG-330 Principles of Marketing (3 cr.) or
BUMGT-304 Principles of Management (3 cr.)

Summer Semester (1 credit)

FN-449 Cooperative Education Experience (1 cr.)

Fourth Year (28 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 (3 cr.)
Course Selective-2 : Minor Elective/Concentration Course (3 cr.)

Spring Semester (13 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 (3 cr.)
Course Selective-4 : Minor Elective/Concentration Course (3 cr.)

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