Food Science (BS)
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Minimum Credit Hours
Maximum Credit Hours
Major Academic Plan
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Learning Outcome
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Learning Outcome
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Learning Outcome
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Learning Outcome
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Learning Outcome
Program Requirements
Requirement 1 —Complete 14 Courses
Core requirements:
course - Gen College Chem 1+Lab Integr 4.0
course - General Microbiology 3.0
course - Gen Micro Lab 1.0
course - Essentials of Human Nutrition 3.0
course - Careers in Food Science 1.0
course - Essentials of Food Science 3.0
course - Essentials of Food Sci Lab 1.0
course - Food Analysis 4.0
course - Food Process Engineering 3.0
course - Food Microbiology 3.0
course - Food Processing 1 2.0
course - Food Reg & Qual Assr 3.0
course - General Physics 1 3.0
course - Principles of Statistics 3.0
Requirement 2 —Complete 1 of 2 Options
Complete one of the following tracks:
Option 2.1 —Complete 2 Requirements
A. Food Science Technical Track:
Requirement 2.1.1 —Complete 25 hours
course - Science of Biology 3.0
course - General College Chemistry 2 3.0
course - Gen Coll Chem Lab 1.0
course - Organic Chemistry 1 3.0
course - Organic Chemistry 2 3.0
course - Organic Chem Lab-Nonmajors 1.0v
course - Biochemistry 3.0
course - Food Chemistry 3.0
course - Food Sensory Evaluation 2.0
course - Food Product Development 3.0
Requirement 2.1.2 —Complete 1 of 2 Courses
course - Calculus 1 4.0
Option 2.2 —Complete 4 Requirements
B. Food Industry Management Track:
Requirement 2.2.1 —Complete 7 Courses
course - Principles of Accounting 3.0
course - Intro Bio-organic Chemistry 4.0
course - Econ Principles & Problems 3.0
course - Principles of Finance 3.0
course - Organizational Behavior 3.0
course - Agribusiness Management 1 3.0
course - Agribusiness Management 2 3.0
Requirement 2.2.2 —Complete 1 hour
Complete 1.0 hour of NDFS 399R to fulfill this requirement. You may complete more internship hours if desired.
course - Academic Internship - You may take once 0.5v
Requirement 2.2.3 —Complete 1 of 3 Courses
course - Entrep Lecture Series 1.0
course - Tech Entrep Lecture Series 1.0
course - Executive Lectures 1.0
Requirement 2.2.4 —Complete 1 of 4 Courses
course - Business Model Validation 3.0
course - Nutrient Metabolism 3.0
course - Food Chemistry 3.0
course - Food Product Development 3.0
Requirement 3 —Complete 1 Options
During the junior year or upon declaring food science as a major, students are strongly encouraged to select one of the following options to enhance career preparation (students in food industry management track MUST take 1 credit hour of NDFS 399R to graduate):
A. Choose a research topic and faculty mentor. Working in a research laboratory for 10-20 hours per week over the course of eight months, the student has daily contact with graduate students, technicians, and fellow undergraduate colleagues and frequent interactions with a faculty mentor. Student research often leads to participation in a publication and/or a presentation at a professional meeting. NDFS 494R credit is available.
B. Produce a senior thesis in collaboration with a faculty mentor, derived primarily from library study that extensively explores the relevant questions. The thesis is written in the format of a scientific review paper. NDFS 494R credit is available.
C. Work in an approved, faculty-supervised summer internship with a food company (generally the internship does not include study abroad). NDFS 399R credit is available.
Recommended Courses are not required to complete the program
A. Food Science Technical Track - recommended courses (consult with a faculty advisor before selecting):
CHEM 223 - Quant & Qual Analy 4.0
course - Econ Principles & Problems 3.0
course - Intro Devel Stu 3.0
course - Plastics Materials &Processing 3.0
course - Nutrient Metabolism 3.0
course - General Physics 2 3.0
course - General Physics Lab 1 1.0
course - General Physics Lab 2 1.0
course - Plants in the Environment 3.0
course - Public Speaking 3.0
course - Career Strategies 2.0
TECH 201 - Hist Creativity & Innovation 1 - This course is no longer available for registration and will count only if you completed it while it was offered. Please see your college advisement center for possible substitutions. 3.0
TECH 202 - Hist Creativity & Innovation 2 - This course is no longer available for registration and will count only if you completed it while it was offered. Please see your college advisement center for possible substitutions. 3.0
course - Technical Communication 3.0
Recommended Courses are not required to complete the program
B. Food Industry Management Track - recommended courses (consult with a faculty advisor before selecting):
Recommended Courses are not required to complete the program
course - Commun in Organiztnl Settings 3.0
course - Technical Communication 3.0
Recommended Courses are not required to complete the program
course - Intro Devel Stu 3.0
course - Introduction to Calculus 4.0
course - Innovation & Entrepreneurship 3.0
course - Nutrient Metabolism 3.0
course - Food Chemistry 3.0
course - Food Sensory Evaluation 2.0
course - General Physics 2 3.0
course - Plants in the Environment 3.0
course - Public Speaking 3.0
TECH 201 - Hist Creativity & Innovation 1 - This course is no longer available for registration and will count only if you completed it while it was offered. Please see your college advisement center for possible substitutions. 3.0
TECH 202 - Hist Creativity & Innovation 2 - This course is no longer available for registration and will count only if you completed it while it was offered. Please see your college advisement center for possible substitutions. 3.0
