CHEM 107     Principles of Chemistry

CHEM 108     Principles of Chemistry and Quantitative Analysis

CHEM 151     Principles of Food Science

CHEM 207     Organic Chemistry I

CHEM 208     Organic Chemistry II

CHEM 302     Biochemistry I-Structures, Mechanisms and Analysis

CHEM 303     Physical Chemistry I

CHEM 351     Food Engineering and Processing

CHEM 405     Food Analysis

CHEM 408     Food Chemistry

CHEM 495     Food Industrial Practicum or
CHEM 490     Directed Study in Food Science or
CHEM 304     Physical Chemistry II

BIOL 101      Biological Concepts (Gen.Ed. Goal 7)

BIOL 272      Human Anatomy and Physiology I

BIOL 273      Human Anatomy and Physiology II

BIOL 307      Principles of Microbiology

BIOL 411      Food Microbiology

CONS 374    Human Nutrition Science

MATH 208    Biostatistics or
MATH 117    Introduction to Statistics

MATH 219    Calculus I (Gen.Ed. Goal 2)

MATH 220    Calculus II

PHYS 211     Principles of Physics I

PHYS 212     Principles of Physics II

CHEM 107     Principles of Chemistry

CHEM 108     Principles of Chemistry and Quantitative Analysis

CHEM 151     Principles of Food Science

CHEM 207     Organic Chemistry I

CHEM 208     Organic Chemistry II

CHEM 301     Biochemistry

CHEM 405     Food Analysis

CHEM 408     Food Chemistry

CHEM 351     Food Engineering and Processing or
BIOL 411       Food Microbiology

BIOL 101       Biological Concepts (Gen.Ed. Goal 7)

BIOL 272       Human Anatomy and Physiology I

BIOL 307       Principles of Microbiology

MATH 200     Precalculus or
MATH 219     Calculus I (Gen.Ed. Goal 2)

MATH 208     Biostatistics or
MATH 117     Introduction to Statistics

PHYS 201      Introductory Physics

A minor in one of the following areas is required with the Applied Food Science concentration: biology, business, or nutrition. Other minors may be approved by the Department of Chemistry and Food Science.