| |
|
|
Food Science and Industry
Melvin C. Hunt,* Chair of Interdepartmental Program
Advisors: Aramouni,* Dikeman,* Fung,* Herald,* Hunt,* Jeon,* Kastner,* Kropf,* Penner,* Phebus,* Schmidt,* Smith,* and Unruh,* Animal Sciences and Industry; Klopfenstein,* and Walker,* Grain Sciences and Industry.
E-mail: cmitchel@oznet.ksu.edu
www.oznet.ksu.edu/foodscience/welcome.htm
Food science and industry
Bachelor of science in food science and industry
126 semester hours
This curriculum deals with all aspects of the food industry—both theoretical and practical —from producing raw materials through processing and packaging to marketing finished foods. The curriculum balances fundamental principles and practical applications of food science within a flexible program that permits students to tailor education to personal career goals. Students choose between two options, science or food business and operations management for their degree. The program is certified by the Institute of Food Technologists.
Scholarships are available through the Institute of Food Technologists and the College of Agriculture. Incoming freshman should contact the food science chair in November-December for IFT scholarship forms.
Graduates are needed to manage and supervise sophisticated food manufacturing industries that produce poultry, fresh and processed meat, dairy products, bakery goods, frozen and canned fruits and vegetables, confections, and snack foods.
Imaginative and well-trained people are needed in research and product development to create new and innovative products and processes. Some graduates work with producers to improve the quality of raw materials. Persons trained in HACCP and food safety, microbiology, quality assurance, and sensory analysis are needed to help food processors meet more stringent consumer and government requirements. Others are involved in selling, merchandising, advertising, or managing food operations. Government regulatory agencies also hire food scientists to assure public health, nutrition, and food labeling. If students have foreign language capabilities, international food industry jobs are available.
Very important to the student's course of study is the flexibility of professional electives that the student selects by consultation with their academic advisor. This gives the student an opportunity to design a personalized, well-rounded curriculum. Often students can obtain a minor in such areas as business, cereal chemistry, economics, agribusiness, agricultural technology management, and leadership just by careful selection of required minor courses.
The nature of the courses required in this curriculum is very compatible with course requirements of students interested in pre- veterinary medicine and other pre-professional curriculums such as medicine, dentistry, pharmacy, and nursing. A B.S. in Food Science provides excellent training for these students and offers them other job opportunities if needed.
Students must complete the university general education requirements specified by the College of Agriculture. See the College of Agriculture General Requirements section.
General requirements
| ENGL 100 | Expository Writing I | 3 |
| ENGL 200 | Expository Writing II | 3 |
| SPCH 105 | Public Speaking IA | 2 |
| or |
| SPCH 106 | Public Speaking I | 3 |
| Additional communications course | 2-3 |
| Social science and humanities | 12 |
| MATH 100 | College Algebra | 3 |
 BIOL 198 | Principles of Biology | 4 |
| BIOL 455 | General Microbiology | 4 |
| CHM 210 | Chemistry I | 4 |
| CHM 230 | Chemistry II | 4 |
| ASI 302 | Introduction to Food Science | 3 |
| ASI 305 | Fundamentals of Food Processing | 3 |
| ASI 607 | Food Microbiology | 4 |
| FN 400 | Human Nutrition | 3 |
| GENAG 500 | Food Science Seminar | 1
|
Options
| Science option |
| Additional requirements: |
| MATH 220 | Analytical Geometry and Calculus I | 4 |
| MATH 221 | Analytical Geometry and Calculus II | 4 |
| STAT 320 | Elements of Statistics | 3 |
| or |
| STAT 340 | Biometrics I | 3 |
| or |
| STAT 350 | Business Economic Statistics I | 3 |
| CHM 350 | General Organic Chemistry | 3 |
| and |
| CHM 351 | General Organic Chemistry Lab | 2 |
| BIOCH 521 | General Biochemistry | 3 |
| and |
| BIOCH 522 | General Biochemistry Lab | 2 |
| PHYS 115 | Descriptive Physics | 4 |
| ASI 501 | Food Chemistry | 3 |
| ASI 727 | Chemical Methods of Food Analysis | 2 |
| FN 728 | Physical Methods of Food Analysis | 2 |
| ATM 540 | Introduction to Food Engineering Technology | 3 |
| ATM 541 | Food Engineering Technology Lab | 1 |
| ASI 694 | Food Plant Management | 3 |
| or |
| ASI 695 | Quality Assurance of Food Productions | 3
|
| Professional electives | 21 |
(6 hours must be processing electives)
|
| Unrestricted electives | 8-11
|
| Food business and operations management option |
| Additional requirements: |
| MATH 205 | General Calculus and Linear Algebra | 3 |
| STAT 350 | Business Economic Statistics I | 3 |
| BIOCH 265 | Introduction to Organic/ Biochemistry | 5 |
| ASI 694 | Food Plant Management | 3 |
| ASI 695 | Quality Assurance of Food Products | 3
|
| Professional electives | 42 |
| (6 hours must be processing electives) |
(Must minor in business or agribusiness)
|
| Unrestricted electives | 9-11
|
| Professional electives—food science |
| ASI 315 | Livestock and Meat Evaluation | 3 |
| ASI 430 | Food Products Evaluation | 3 |
| ASI 490 | Micro Computer Applications | 3 |
| ASI 603 | Food Science Internship | var. |
| ASI 640 | Poultry Products Technology | 3 |
| ASI 690 | Principles of HACCP | 2 |
| ASI 713 | Rapid Methods and Automation in Microbiology | 2 |
| ASI 740 | Research and Development of Food Products | 4 |
| ASI 791 | Advanced Applications of HACCP Principles | 3 |
| FN 701 | Sensory Analysis of Foods | 3 |
| GENAG 630 | Food Science Problems | var. |
| **GRSC 602 | Cereal Science | 3 |
| GRSC 651 | Food and Feed Plant Sanitation | 4 |
| GRSC 661 | Quality of Feed and Food Ingredients | 3 |
| STAT 341 | Biometrics II | 3
|
| Professional electives—food processing |
| **Minor in cereal chemistry |
| Must take 4 courses with** plus 3-4 hours of selected courses |
| ASI 350 | Meat Science | 3 |
| ASI 361 | Conversion of Food Animals to Carcasses | 2 |
| ASI 370 | Principles of Meat Evaluation | 2 |
| ASI 395 | Meat Grading, Specifications, and Evaluation | 2 |
| ASI 405 | Fundamentals of Milk Processing | 3 |
| ASI 605 | Fresh Meats Operations | 2 |
| ASI 608 | Dairy Food Processes and Technology | 3 |
| ASI 610 | Processed Meats Operations | 2 |
| ASI 671 | Meat Selection and Utilization | 2 |
| ASI 777 | Meat Technology | 4 |
| **GRSC 100 | Principles of Milling | 3 |
| **GRSC 505 | Cereal and Feed Analysis | 3 |
| **GRSC 625 | Flour and Dough Testing | 3 |
| GRSC 635 | Baking Science I | 2 |
| GRSC 636 | Baking Science I Lab | 2 |
| GRSC 737 | Baking Science II | 2 |
| GRSC 738 | Baking Science II Lab | 1
|
| Professional electives—nutrition |
| FN 500 | Public Health Nutrition | 3 |
| FN 550 | Nutrient Metabolism | 3 |
| FN 610 | Lifespan Nutrition | 3 |
| FN 630 | Clinical Nutrition | 4 |
| FN 635 | Nutrition and Exercise | 3
|
| Professional electives—technology |
| *Minor in agriculture technology management |
| *ATM 160 | Introduction to Agricultural Systems and Technology | 3 |
| *Additional ATM minor hours | 12 |
| ATM 540 | Introduction to Food Engineering | 3 |
| ATM 541 | Introduction to Food Engineering Lab | 1 |
| ATM 571 | Functional Components of Machines | 3 |
| ATM 651 | Grain and Forage Handling Systems | 3 |
| ATM 661 | Water and Waste in Environment | 3 |
| GRSC 610 | Electricity and Control for Milling Processes | 3 |
| IMSE 373 | Computer Applications in Industrial Engineering | 2 |
| ME 212 | Engineering Graphics I | 2 |
| ME 560 | Engineering Economics | 3
|
| Professional electives—business |
| Minor in agribusiness—See requirements in Agricultural Economics section |
| ***Minor in business |
| ***ACCTG 231 | Accounting Business Operation | 3 |
| ***ACCTG 241 | Accounting Investment and Finance | 3 |
| ***MANGT 420 | Management Concepts | 3 |
| ***MKTG 400 | Marketing | 3 |
| ***FINAN 450 | Introduction to Finance | 3 |
| AGCOM 400 | Agricultural Business Communications | 3 |
| AGEC 120 | Agricultural Economics and Agribusiness | 3 |
| AGEC 220 | Grain and Livestock Marketing Systems | 3 |
| AGEC 318 | Food and Agribusiness Management | 3 |
| AGEC 410 | Agricultural Policy | 3 |
| AGEC 420 | Commodity Futures | 3 |
| AGEC 505 | Agricultural Market Structures | 3 |
| AGEC 515 | Food and Agribusiness Marketing | 3 |
| CIS 101 | Introduction to Information Technology | 1 |
| CIS 102 | Introduction to PC Spreadsheet Applications | 1 |
| CIS 103 | Introduction to PC Database Applications | 1 |
| CIS 104 | Introduction to PC Word Processing | 1 |
| ECON 120 | Principles of Microeconomics | 3 |
| GRSC 630 | Management Applications in the Grain Processing Industries | 3 |
| MANGT 300 | Introduction to Total Quality Management | 3 |
| MANGT 421 | Introduction to Operations Management | 3 |
| MANGT 390 | Business Law I | 3 |
| MANGT 530 | Industrial and Labor Relations | 3 |
| MANGT 531 | Personnel and Human Resource Management | 3 |
| MKTG 450 | Consumer Behavior | 3 |
| MKTG 541 | Retailing | 3 |
| MKTG 542 | Sales Management | 3 |
| MKTG 545 | Marketing Channels | 3
|
Leadership minor
| (6 hours qualify as professional electives |
| EDADL 212 | Introduction to Leadership Concepts | 2 |
| EDADL 502 | Practicum in Leadership Studies | 3 |
| EDADL 502 | Leadership for the 21st Century | 1
|
| Plus 12 hours, 3 hours from each of: |
| Foundations/basic skills for leadership |
| Ethics |
| Theories of leadership/organizational behavior |
Societal and organizational applications of leadership
|
| Denotes courses meeting university general education requirements. |
Other professional electives can be substituted as appropriate.
|
Minor in food science and industry
A minor in food science and industry can be earned by completing a minimum of 15 hours of credit. Required courses include:
|
| ASI 501 | Food Chemistry |
| ASI 607 | Food Microbiology |
| ASI 695 | Quality Assurance of Food Products |
| or |
| ASI 727 | Chemical Methods of Food Analysis |
| and |
| ASI 728 | Physical Methods of Food Analysis
|
Either 4 or 5 additional hours of course work at the 300 level or higher will be selected from the approved list of professional electives. Students must complete a petition for admission into the minors program and work with a food science and industry advisor to tailor courses to meet their individual needs.
|
|
