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    K-State Undergraduate Catalog 2000-2002

    About the Catalog
    About the University
    Glossary and Abbreviations
    Academic Advising
    Tuition and Fees
    All-University Regulations
    Student Financial Assistance
    Services for Students
    Auxiliary Services and Facilities
    International Programs
    Secondary Majors
    dGeneral Requirements
    dUniversity General Education
    dProgram Choices
    dAgricultural Economics
    dAgricultural Education
    dAgricultural Technology Management
    dAnimal Sciences and Industry
    dFood Science and Industry
    dGeneral Agriculture
    dGrain Science and Industry
    dHorticulture, Forestry, and Recreation Resources
    dPlant Pathology
    Architecture, Planning, and Design
    Arts and Sciences
    Business Administration
    Human Ecology
    Technology and Aviation
    Veterinary Medicine
    Graduate School
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    University Faculty

    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.


    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 100Expository Writing I  3
    ENGL 200Expository Writing II  3
    SPCH 105Public Speaking IA  2
    SPCH 106Public Speaking I  3
    Additional communications course 2-3
    Social science and humanities 12
    MATH 100College Algebra  3
    University General Education courseBIOL 198Principles of Biology  4
    BIOL 455General Microbiology  4
    University General Education courseCHM 210Chemistry I  4
    University General Education courseCHM 230Chemistry II  4 
    ASI 302Introduction to Food Science  3
    ASI 305Fundamentals of Food Processing  3
    ASI 607Food Microbiology  4
    FN 400Human Nutrition  3
    GENAG 500Food Science Seminar  1
    Science option
    Additional requirements:
    MATH 220Analytical Geometry and Calculus I  4
    MATH 221Analytical Geometry and Calculus II  4
    University General Education courseSTAT 320Elements of Statistics  3
    University General Education courseSTAT 340Biometrics I  3
    University General Education courseSTAT 350Business Economic Statistics I  3
    CHM 350General Organic Chemistry  3
    CHM 351General Organic Chemistry Lab  2
    BIOCH 521General Biochemistry  3
    BIOCH 522General Biochemistry Lab  2
    PHYS 115Descriptive Physics  4
    ASI 501Food Chemistry  3
    ASI 727Chemical Methods of Food Analysis  2
    FN 728Physical Methods of Food Analysis  2
    ATM 540Introduction to Food Engineering Technology  3
    ATM 541Food Engineering Technology Lab  1
    ASI 694Food Plant Management  3
    ASI 695Quality 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 205General Calculus and Linear Algebra  3
    STAT 350Business Economic Statistics I  3
    BIOCH 265Introduction to Organic/ Biochemistry  5
    ASI 694Food Plant Management  3
    ASI 695Quality 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 315Livestock and Meat Evaluation  3
    ASI 430Food Products Evaluation  3
    ASI 490Micro Computer Applications  3
    ASI 603Food Science Internship var.
    ASI 640Poultry Products Technology  3
    ASI 690Principles of HACCP  2
    ASI 713Rapid Methods and Automation in Microbiology  2
    ASI 740Research and Development of Food Products  4
    ASI 791Advanced Applications of HACCP Principles  3
    FN 701Sensory Analysis of Foods  3
    GENAG 630Food Science Problems var.
    **GRSC 602Cereal Science  3
    GRSC 651Food and Feed Plant Sanitation  4
    GRSC 661Quality of Feed and Food Ingredients  3
    STAT 341Biometrics II  3
    Professional electives—food processing
    **Minor in cereal chemistry
    Must take 4 courses with** plus 3-4 hours of selected courses
    ASI 350Meat Science  3
    ASI 361Conversion of Food Animals to Carcasses  2
    ASI 370Principles of Meat Evaluation  2
    ASI 395Meat Grading, Specifications, and Evaluation  2
    ASI 405Fundamentals of Milk Processing  3
    ASI 605Fresh Meats Operations  2
    ASI 608Dairy Food Processes and Technology  3
    ASI 610Processed Meats Operations  2
    ASI 671Meat Selection and Utilization  2
    ASI 777Meat Technology  4
    **GRSC 100Principles of Milling  3
    **GRSC 505Cereal and Feed Analysis  3
    **GRSC 625Flour and Dough Testing  3
    GRSC 635Baking Science I  2
    GRSC 636Baking Science I Lab  2
    GRSC 737Baking Science II  2
    GRSC 738Baking Science II Lab  1
    Professional electives—nutrition
    FN 500Public Health Nutrition  3
    FN 550Nutrient Metabolism  3
    FN 610Lifespan Nutrition  3
    FN 630Clinical Nutrition  4
    FN 635Nutrition and Exercise  3
    Professional electives—technology
    *Minor in agriculture technology management
    *ATM 160Introduction to Agricultural Systems and Technology  3
    *Additional ATM minor hours 12
    ATM 540Introduction to Food Engineering  3
    ATM 541Introduction to Food Engineering Lab  1
    ATM 571Functional Components of Machines  3
    ATM 651Grain and Forage Handling Systems  3
    ATM 661Water and Waste in Environment  3
    GRSC 610Electricity and Control for Milling Processes  3
    IMSE 373Computer Applications in Industrial Engineering  2
    ME 212Engineering Graphics I  2
    ME 560Engineering Economics  3
    Professional electives—business
    Minor in agribusiness—See requirements in Agricultural Economics section
    ***Minor in business
    ***University General Education courseACCTG 231Accounting Business Operation 3
    ***University General Education courseACCTG 241Accounting Investment and Finance 3
    ***MANGT 420Management Concepts 3
    ***University General Education courseMKTG 400Marketing 3
    ***FINAN 450Introduction to Finance 3
    AGCOM 400Agricultural Business Communications 3
    University General Education courseAGEC 120Agricultural Economics and Agribusiness 3
    AGEC 220Grain and Livestock Marketing Systems 3
    University General Education courseAGEC 318Food and Agribusiness Management 3
    AGEC 410Agricultural Policy 3
    University General Education courseAGEC 420Commodity Futures 3
    AGEC 505Agricultural Market Structures 3
    AGEC 515Food and Agribusiness Marketing 3
    CIS 101Introduction to Information Technology 1
    CIS 102Introduction to PC Spreadsheet Applications 1
    CIS 103Introduction to PC Database Applications 1
    CIS 104Introduction to PC Word Processing 1
    University General Education courseECON 120Principles of Microeconomics 3
    GRSC 630Management Applications in the Grain Processing Industries 3
    University General Education courseMANGT 300Introduction to Total Quality Management 3
    MANGT 421Introduction to Operations Management 3
    MANGT 390Business Law I 3
    MANGT 530Industrial and Labor Relations 3
    MANGT 531Personnel and Human Resource Management 3
    MKTG 450Consumer Behavior 3
    MKTG 541Retailing 3
    MKTG 542Sales Management 3
    MKTG 545Marketing Channels 3
    Leadership minor
    (6 hours qualify as professional electives
    EDADL 212Introduction to Leadership Concepts  2
    EDADL 502Practicum in Leadership Studies  3
    EDADL 502Leadership 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
  • University General Education courseDenotes 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 501Food Chemistry
    ASI 607Food Microbiology
    ASI 695Quality Assurance of Food Products
    ASI 727Chemical Methods of Food Analysis
    ASI 728Physical 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.
    Topics within Agriculture:
    dGeneral Requirements dAgricultural Technology Management dFood Science and Industry
    dUniversity General Education dAgronomy dGeneral Agriculture
    dProgram Choices dAnimal Sciences and Industry dGrain Science and Industry
    dAgricultural Economics dCommunications dHorticulture, Forestry, and Recreation Resources
    dAgricultural Education dEntomology dPlant Pathology
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    Kansas State University
    November 10, 2000