Food Science Major

FOOD SCIENCE AND TECHNOLOGY CONCENTRATION (UFST)
Department Requirements:

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
CHEM 107 Principles of Chemistry
CHEM 108 Principles of Chemistry and Quantitative Analysis
CHEM 207 Organic Chemistry I
CHEM 208 Organic Chemistry II
CHEM 301 Biochemistry I
CHEM 303 Physical Chemistry I
FDSC 161 Introduction to Food Science and Technology or
FDSC 151 Principles of Food Science
FDSC 351 Food Engineering and Processing
FDSC 405 Food Analysis
FDSC 408 Food Chemistry
FDSC 495 Food Industrial Practicum or
FDSC 490 Directed Study in Food Science or
CHEM 304 Physical Chemistry II
MATH 208 Biostatistics or
MATH 117 Introduction to Statistics
MATH 219 Calculus I (Gen.Ed. Goal 2)
MATH 220 Calculus II
NUTR 374 Human Nutrition Science
PHYS 211 Principles of Physics I
PHYS 212 Principles of Physics II


APPLIED FOOD SCIENCE CONCENTRATION (UFSA)
Department Requirements:

BIOL 101 Biological Concepts (Gen.Ed. Goal 7)
BIOL 272 Human Anatomy and Physiology I
BIOL 307 Principles of Microbiology
CHEM 107 Principles of Chemistry
CHEM 108 Principles of Chemistry and Quantitative Analysis
CHEM 207 Organic Chemistry I
CHEM 208 Organic Chemistry II
CHEM 301 Biochemistry I
FDSC 161 Introduction to Food Science and Technology or
FDSC 151 Principles of Food Science
FDSC 405 Food Analysis
FDSC 408 Food Chemistry
FDSC 351 Food Engineering and Processing or
BIOL 411 Food 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 & Food Science.

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