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.
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.
| Science option |
| Additional requirements: |
| MATH 205 | General Calculus and Linear Algebra | 3 |
 STAT 320 | Elements of Statistics | 3 |
| or |
| STAT 340 | Biometrics I | 3 |
| or |
| STAT 350 | Business Economic Statistics I | 3 |
| STAT 341 | Biometrics II | 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 |
| or |
| ASI 740 | R&D Food Product Development | 4
|
| Professional electives | 23 |
(Must have 2 processing electives)
|
| Unrestricted electives | 7-10
|
| 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
|
| Select two of these three: |
| ASI 694 | Food Plant Management | 3 |
| or |
| ASI 695 | Quality Assurance of Food Products | 3 |
| or |
| ASI 740 | R&D Food Product Development | 3
|
| Professional electives | 42 |
| (Must have 2 processing electives) |
(Must minor in business or agribusiness)
|
| Unrestricted electives | 9-11
|
| Professional electives—food science |
| Professional electives—food science |
| ASI 303 | History of Attitudes in Animal Agriculture | 3 |
| ASI 307 | Applied Meat and Poultry Microbiology | 3 |
| ASI 315 | Livestock and Meat Evaluation | 3 |
| ASI 430 | Food Products Evaluation | 3 |
| ASI 490 | Microcomputer Applications | 3 |
| ASI 533 | Anatomy and Physiology | 4 |
| ASI 595 | Contemporary Issues in Animal Science and Agriculture | 3 |
| ASI 603 | Food Science Internship | 1-6 |
| ASI 640 | Poultry Products Technology | 3 |
| ASI 645 | Poultry Management | 3 |
| ASI 690 | Principles of HACCP | 2 |
| ASI 713 | Rapid Methods and Automation in Microbiology | 2 |
| ASI 791 | Advanced Application of HACCP Principles | 3 |
| AGRON 335 | Environmental Quality | 3 |
| AGRON 610 | Biotechnology | 3 |
| GNHE310 | Human Needs | 3 |
| HN 301 | Food Trends, Legislation, and Regulations | 3 |
| HN 413 | Science of Food | 4 |
| HN 701 | Sensory Analysis of Foods | 2-3 |
| GENAG 630 | Food Science Problems | 1-3 |
| GRSC 602 | Cereal Science** | 3 |
| GRSC 651 | Food and Feed Product Protection | 4 |
| GRSC 661 | Quality of Feed and Food Ingredients | 3 |
| STAT 341 | Biometrics II | 3
|
| Professional electives—nutrition |
| HN 532 | Personal Wellness | 3 |
| HN 644 | Women, Aging, and Health | 3 |
| HN 660 | Nutrition and Food Behavior | 3
|
| Professional electives—communication |
| AGCOM 210 | Communications in Agriculture Industry | 3 |
| AGCOM 400 | Agricultural Business Commications | 3 |
| MC 235 | Mass Communications in Society | 3 |
| MC 320 | Principles of Advertising | 3 |
| MC 325 | Fundamentals of Public Relations | 3 |
| SPCH 311 | Business and Professional Speaking | 3 |
| SPCH 321 | Public Speaking II | 3 |
| SPCH 322 | Interpersonal Communication | 3 |
| SPCH 326 | Small Group Discussion Methods | 3
|
| Professional electives—technology |
| *Minor in agricultural technology management |
| ATM160 | Engineered Systems and Techniques in Agriculture* | 3 |
| *Additional minor hours | 12 |
| ATM 450 | Sensors/Control Agriculture Biological Systems | 3 |
| ATM 540 | Introduction to Food Engineering | 3 |
| ATM 541 | Introduction to Food Engineering Lab | 1 |
| ATM 661 | Water and Waste in the Environment | 3 |
| BAE 500 | Properties of Biological Materials | 3
|
| Professional electives—processing |
| **Minor in cereal chemistry |
| Must take 4 courses with ** plus 3-4 hrs of selected courses |
| ASI 350 | Meat Science | 3 |
| ASI 361 | Conversion of Food Animals to Carcass | 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 Processing and Technology | 3 |
| ASI 610 | Processed Meat 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—business/management |
Minor in agribusiness—See the requirements listed in the Department of Agricultural Economics
|
| Minor in business*** |
| ACCTG 231 | Accounting for Business Operations*** | 3 |
| ACCTG 241 | Accounting, Investing, and Financing*** | 3 |
| MANGT 420 | Management Concepts*** | 3 |
| MKTG 400 | Marketing*** | 3 |
| FINAN 450 | Introduction to Finance*** | 3 |
| AGCOM 400 | Ag Business Communications | 3 |
| AGEC 120 | Ag Economics and Agribusiness | 3 |
| AGEC 308 | Farm and Ranch Management | 3 |
| AGEC 318 | Food and Agribusiness Management | 3 |
| AGEC 410 | Agricultural Policy | 3 |
| AGEC 415 | Global Agricultural Economics, Hunger, and Poverty | 3 |
| AGEC 420 | Commodity Futures | 3 |
| AGEC 505 | Agricultural Market Structures | 3 |
| AGEC 515 | Food and Agribusiness Marketing | 3 |
| AGEC 520 | Market Fund and Futures Options Trading | 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 |
| MANGT 300 | Introduction to Total Quality Management | 1 |
| MANGT 390 | Business Law I | 3 |
| MANGT 421 | Introduction to Operations Management | 3 |
| MANGT 530 | Industrial and Labor Relations | 3 |
| MANGT 531 | Personnel and Human Resources Management | 3 |
| MKTG 450 | Consumer Behavior | 3 |
| MKTG 541 | Retailing | 3 |
| MKTG 542 | Professional Selling and Sales Management | 3 |
| MKTG 545 | Marketing Channels | 3
|
| Denotes courses meeting UGE requirements. |
Other professional electives can be substituted as appropriate.
|
