Agricultural Sciences & Natural Resources Food Science & Technology

Quick points
Attribute Value
College: Agricultural Sciences & Natural Resources
Degree Offered: Bachelor of Science in Food Science & Technology, Master of Science in Food Science & Technology, Ph.D.
Hours Required: 120
Minimum Cumulative GPA: 2.0 for graduation
Minor Available: Yes
Advisor: Randy Wehling
+
  1. Intro

Food Science & Technology

COLLEGE: Agricultural Sciences & Natural Resources

MAJOR: Food Science & Technology

DEGREE OFFERED: Bachelor of Science in Food Science & Technology, Master of Science in Food Science & Technology, Ph.D.

HOURS REQUIRED: 120

MINIMUM CUMULATIVE GPA: 2.0 for graduation

MINOR AVAILABLE: Yes

ADVISOR: Randy Wehling

DESCRIPTION

Head: Rolando Flores, 221 Food Innovation Center

Professors: Benson, Hutkins, Jackson, Rupnow, Taylor, Wehling, Weller

Associate Professors: Baumert, Cifti, Clarke, Rose, Schlegel, Stratton, Subbiah

Assistant Professors: Bianchini, Cavender, Downs, Hallen-Adams, Johnson, Ramer-Tait, Wang, Y. Zhang

Coordinator for Undergraduate Research: Wehling

Food science and technology students find career opportunities with food processing firms, government agencies, and educational institutions. Types of positions available to food science and technology graduates include new product development, quality assurance, food plant management, food research, food marketing and sales, and education.

The curriculum includes a balance of courses in food science, biological sciences, physical sciences, mathematics, and social sciences and humanities. Food science courses include food engineering, food analysis, food chemistry, food microbiology, nutrition, quality assurance, and commodity processing courses. Students are encouraged to participate in an internship program that provides summer employment in the food industry.

MAJOR REQUIREMENTS

College Integrative Course3

SCIL 101 Science and Decision-Making for a Complex World3

Natural Sciences32-33

BIOC 321 & BIOC 321L Elements of Biochemistry (3 cr) & Lab (1 cr) or BIOC 431 Structure & Metabolism (BIOS 431/CHEM 431) (3 cr) & BIOC 433 Biochemistry Lab (BIOS 433/CHEM 433) (2 cr)4-5

LIFE 120 & LIFE 120L Fundamentals of Biology I & Lab4

LIFE 121 & LIFE 121L Fundamentals of Biology II & Lab4

BIOS 312 Microbiology3

CHEM 109 General Chemistry I4

CHEM 110 General Chemistry II4

CHEM 251 Organic Chemistry I or CHEM 255 Biological Organic Chemistry3

CHEM 253 Organic Chemistry I Lab or CHEM 257 Biological Organic Chemistry Lab1

NOTE: Students interested in a career in research, or planning to seek an advanced degree should take CHEM 251, CHEM 252, CHEM 253 and CHEM 254.

MSYM 109 & MSYM 109L Physical Principles in Agriculture & Life Sciences (4 cr) & Lab (1 cr) or PHYS 151 & PHYS 153 Elements of Physics (4 cr) & Lab (1 cr)5

Mathematics and Statistics8-10

STAT 218 Introduction to Statistics or ECON 215 Statistics (ACE 3)3

MATH 102 Trigonometry2

Select one of the following courses:3-5

MATH 104 Applied Calculus (3 cr)

MATH 106 Calculus I (5 cr)

MATH 106B Calculus I for Biology & Medicine (5 cr)

Communications6

ACE Outcome 13

Select from: ENGL 150, ENGL 151, ENGL 254, JGEN 120, JGEN 200, JGEN 300

ACE Outcome 23

Select from: ALEC 102, COMM 101, COMM 209, COMM 210, COMM 286, NRES 260

Economics, Humanities and Social Sciences15

ECON 211 or ECON 212 or AECN 141 (ACE 6)3

ACE Courses12

Select one course each from ACE outcomes 5, 7, 8, and 9.

Food Science & Technology Requirements42

Core Courses12

FDST 101 Introductory Food Science2

FDST 132 Practical Applications in Food Science1

FDST 280 Contemporary Issues in Food Science2

FDST 403 Food Quality Assurance3

FDST 451 Food Science & Technology Seminar1

FDST 460 Food Product Development Concepts (ACE 10)3

Process Technology Courses12

FDST 363 Heat & Mass Transfer (MSYM 363)3

FDST 465 Food Engineering Unit Operations (MSYM 465)3

Select two of the following courses:6

ASCI 310 Fresh Meats or ASCI 410 Processed Meats (3 cr)

FDST 412 Cereal Technology (3 cr)

FDST 429 Dairy Products Technology (3 cr)

FDST 420 Fruit & Vegetable Technology (3 cr)

FDST 455 & FDST 455L Microbiology of Fermented Foods & Lab (3 cr)

Food Chemistry10

FDST 205 Food Composition & Analysis3

FDST 448 Food Chemistry3

FDST 449 Food Chemistry Lab1

FDST 458 Advanced Food Analysis3

Food Microbiology5

FDST 405 Food Microbiology (BIOS 445)3

FDST 406 Food Microbiology Lab (BIOS 446)2

Nutrition3

Select one of the following courses:

ASCI 421 Advanced Animal Nutrition (3 cr)

NUTR 455 Advanced Nutrition (3 cr)

Technical Electives10-11

Select courses from the following areas:

ACCT, AECN (except 100), AGRO (except 110), ALEC (except 134), ASCI (except 101), BIOC (except 101), BIOS, BLAW, BSAD (except 111), BSEN (except 100), CHEM (except 101), CHME (except 113), CSCE, ECON, FDST (except 101, 131, 372), FINA, HORT (352, 353, 354, 471), IMSE, MATH 107 or higher, MNGT, MRKT, MSYM, NUTR (except 150, 372), PHYS, VBMS (except 101)

NOTE: Students are encouraged to consider Sensory Evaluation (FDST 430) as one of the courses used to fulfill the technical electives.

Free Electives0-4

Minimum Requirement for Graduation120

ADDITIONAL MAJOR REQUIREMENTS

Grade Rules

Pass/No Pass

Students in food science and technology may not take food science and technology courses Pass/No Pass, except for Independent Study.

REQUIREMENTS FOR MINOR OFFERED BY DEPARTMENT

12-Credit-Hour Minor

Requirements for the minor include a minimum of 12 credits in food science and technology at the 300 level or above, including the following specified courses:

Core Courses12

FDST 405 Food Microbiology (BIOS 445)3

FDST 406 Food Microbiology Lab (BIOS 446)2

FDST 448 Food Chemistry3

FDST 449 Food Chemistry Lab1

FDST 363 Heat & Mass Transfer (MSYM 363) or FDST 465 Food Engineering Unit Operations (MSYM 465)3

18-Credit-Hour Minor

Requirements for the minor include a minimum of 18 credits in food science and technology, including a minimum of 6 hours at the 300 level or above. No more than 3 credits of FDST 396 can be applied to the minor.

Core Courses7-8

FDST 101 Introductory Food Science (2 cr) or FDST 131 The Science of Food (CHEM 131/NUTR 131) (3 cr)2-3

FDST 205 Food Composition & Analysis3

FDST 280 Contemporary Issues in Food Science2

Additional FDST courses10-11