Food Science (BS): Technology (11FOODSBS-11FOODSTFS)
Freshman Year
| Fall Semester | Credit | Spring Semester | Credit |
|---|---|---|---|
| ALS 103 Freshman Transitions and Diversity in Agriculture and Life Sciences |
1 | CH 101 Chemistry – A Molecular Science | 3 |
| BIO 1831 Introductory Biology: Cellular & Molecular | 4 | CH 102 General Chemistry Lab | 1 |
| ENG 101 Acad Writing & Research | 4 | FS 201 Introduction to Food Science | 3 |
| MA 107 Precalculus I | 3 | MA 114 Intro. to Finite Math or MA 131 Analytic Geom & Calc A |
3 |
| GEP Social Science Requirement*D | 3 | GEP Humanities Requirement*C | 3 |
| HES_*** Health & Exercise Studies Course E | 1 | HES_*** Health & Exercise Studies Course E | 1 |
| 16 | 14 |
Sophomore Year
| Fall Semester | Credit | Spring Semester | Credit |
|---|---|---|---|
| CH 220 Introductory Organic Chemistry or CH 221 Organic Chemistry I and CH 222 Organic Chemistry I Laboratory |
4 | CH 201 Chemistry- A Quantitative Science | 3 |
| FS 290 Careers in Food and Bioprocessing Sciences | 1 | CH 202 Quantitative Chemistry Laboratory | 1 |
| MA 121 Elements of Calculus or MA 231 Analytic Geom & Calculus B |
3 | FS 231 Princ. of Food & Biopro. Engin | 4 |
| MA 132 Computational Math for Life & Mgt. Science | 1 | BUS/EC/Minor Elective3 | 3 |
| PY 211 College Physics | 4 | COM 110 Public Speaking or COM 112 Interpersonal Communication |
3 |
| GEP Interdisciplinary Persp Requirement*G | 2-3 | ||
| 15-16 | 14 |
Junior Year
| Fall Semester | Credit | Spring Semester | Credit |
|---|---|---|---|
| FS 402 Chemistry of Food and Bioprocessed Materials | 4 | FS 403 Analytical Tech. in Food & Bioproc. Sci. | 4 |
| GEP Interdisciplinary Persp Requirement*G | 3 | FS 405 Food Microbiology | 3 |
| Food Science Elective2 | 3 | FS 406 Food Microbiology Laboratory | 1 |
| BUS/EC/Minor Elective3 | 3 | GEP Additional Breadth*F | 3 |
| MB 351 General Microbiology | 3 | BUS/EC/Minor Elective3 | 3 |
| MB 352 General Microbiology Lab | 1 | ||
| 17 | 14 |
Senior Year
| Fall Semester | Credit | Spring Semester | Credit |
|---|---|---|---|
| ST 311 Introduction to Statistics | 3 | FS 475 Problems & Design in Food and Bioprocessing Science |
3 |
| FS 421 Food Preservation | 3 | FS 416 Quality Control in Food and Bioprocessing | 3 |
| GEP Humanities Requirement*C | 3 | Food Science Elective2 | 3 |
| Free/Minor Elective3 | 3 | Free/Minor Elective3 | 3 |
| Free/Minor Elective3 | 3 | GEP Social Science Requirement*D | 3 |
| 15 | 15 |
| Minimum Credit Hours Required for Graduation*I,J,K: | 120 | |||
| Major/Program Footnotes 1. BIO 181 may be used for this requirement with preference for BIO 183. 2. Food Science Electives. Select a course with a FS prefix (except those required in major) not used to satisfy another requirement. A total of 35 credits in Food Science are required. 3. Nine credits of Business or Economics must be included or the student must complete a minor in any field of their choosing. If a minor is chosen, restricted electives and free electives may be used to fulfill the minor requirements. Most minors require 15 to 21 credits. Note: 300 level BUS/MIE courses are restricted to students in the BUS minor or major; 400 level BUS courses restricted to students in BUS major. *General Education Program (GEP) requirements and GEP Footnotes
A. Mathematical Sciences (6 credit hours – one course with MA or ST prefix) |
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