Food Science Major
College of Science, Technology, Engineering, and Mathematics (STEM) – Department of Chemistry and Food Science
The Department of Chemistry and Food Science is unique in that it offers strong majors in Biochemistry, Chemistry, and Food Science. The programs complement one another, producing Food Science majors with an exceptionally strong background in chemistry and providing Chemistry and Biochemistry majors with the opportunity to take electives in more applied areas such as food chemistry and food analysis. Undergraduate research opportunities are also enhanced by the combination of these program areas. An excellent undergraduate education is provided by the structured curricula for the Biochemistry, Chemistry, and Food Science majors coupled with a strong general education component. The strength of these programs is clearly indicated by the excellent graduate school placement, achievement records, and employment opportunities enjoyed by graduates.
Two concentrations are possible with the Food Science major, Food Science and Technology and Applied Food Science; the latter concentration requires a minor.
A pre-health curriculum for pre-medical, pre-dental, and pre-veterinary studies is also offered in cooperation with the Biology Department.
The General Education Requirement
All students must satisfy a general education requirement consisting of ten (10) courses outside of the major department. The General Education Domain II-B (Natural Sciences) and laboratory requirement are satisfied through the completion of both Chemistry and Food Science majors.
Courses may have specified conditions for enrollment, such as prior completion of less advanced courses, permission of the instructor, or appropriate placement test scores. Students should refer to course descriptions in the department listings for prerequisite requirements.
Requirements for the Major in Food Science
Major Core Requirements (13)
The following thirteen (13) core requirements are required of Food Science majors in all concentrations:
- BIOL 130 Principles of Biology
- BIOL 235 Principles of Human Biology
- 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 351 Food Engineering and Processing
- FDSC 405 Food Analysis
- FDSC 408 Food Chemistry
- MATH 208 Biostatistics or
- MATH 117 Introduction to Statistics
All students majoring in Food Science must choose one (1) of the two (2) concentrations: Applied Food Science of Food Science and Technology.
Concentration Requirements (2):
- MATH 200 Precalculus or
- MATH 219 Calculus I
- 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.
Concentration Requirements (8):
- CHEM 303 Physical Chemistry I
- FDSC 413 Food Safety and Microbiology
- FDSC 495 Food Industrial Practicum or
- FDSC 490 Directed Study in Food Science or
- CHEM 304 Physical Chemistry II
- MATH 219 Calculus I
- MATH 220 Calculus II
- NUTR 374 Human Nutrition Science
- PHYS 211 Principles of Physics I
- PHYS 212 Principles of Physics II