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    K-State Undergraduate Catalog 2002-2004
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    Secondary Majors
    dGeneral Requirements
    dUniversity General Education
    dProgram Choices
    dGeneral Agriculture
    dAgricultural Economics
    dAgricultural Education
    dAgricultural Technology Management
    dAnimal Sciences and Industry
    dFood Science and Industry
    dGrain Science and Industry
    dHorticulture, Forestry, and Recreation Resources
    dPlant Pathology
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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 I3
    ENGL 200Expository Writing II3
    SPCH 105Public Speaking IA2
    SPCH 106Public Speaking I3
    Additional communications course2-3
    Social science and humanities9
    ECON 110Principles of Macroeconomics3
    MATH 100College Algebra3
    University General Education courseBIOL 198Principles of Biology4
    BIOL 455General Microbiology4
    University General Education courseCHM 210Chemistry I4
    University General Education courseCHM 230Chemistry II4
    ASI 302Introduction to Food Science3
    ASI 305Fundamentals of Food Processing3
    ASI 607Food Microbiology4
    FN 400Human Nutrition3
    GENAG 500Food Science Seminar1
    Science option
    Additional requirements:
    MATH 205General Calculus and Linear Algebra3
    University General Education courseSTAT 320Elements of Statistics3
    University General Education courseSTAT 340Biometrics I3
    University General Education courseSTAT 350Business Economic Statistics I3
    STAT 341Biometrics II3
    CHM 350General Organic Chemistry3
    CHM 351General Organic Chemistry Lab2
    BIOCH 521General Biochemistry3
    BIOCH 522General Biochemistry Lab2
    PHYS 115Descriptive Physics4
    ASI 501Food Chemistry3
    ASI 727Chemical Methods of Food Analysis2
    FN 728Physical Methods of Food Analysis2
    ATM 540Introduction to Food Engineering Technology3
    ATM 541Food Engineering Technology Lab1
    ASI 694Food Plant Management3
    ASI 695Quality Assurance of Food Productions3
    ASI 740R&D Food Product Development4
    Professional electives23
    (Must have 2 processing electives)
    Unrestricted electives7-10
    Food business and operations management option
    Additional requirements:
    MATH 205General Calculus and Linear Algebra3
    STAT 350Business Economic Statistics I3
    BIOCH 265Introduction to Organic/ Biochemistry5
    Select two of these three:
    ASI 694Food Plant Management3
    ASI 695Quality Assurance of Food Products3
    ASI 740R&D Food Product Development3
    Professional electives42
    (Must have 2 processing electives)
    (Must minor in business or agribusiness)
    Unrestricted electives9-11
    Professional electives—food science
    Professional electives—food science
    University General Education courseASI 303History of Attitudes in Animal Agriculture3
    ASI 307Applied Meat and Poultry Microbiology3
    ASI 315Livestock and Meat Evaluation3
    ASI 430Food Products Evaluation3
    ASI 490Microcomputer Applications3
    ASI 533Anatomy and Physiology4
    ASI 595Contemporary Issues in Animal Science and Agriculture3
    ASI 603Food Science Internship1-6
    ASI 640Poultry Products Technology3
    ASI 645Poultry Management3
    ASI 690Principles of HACCP2
    ASI 713Rapid Methods and Automation in Microbiology2
    ASI 791Advanced Application of HACCP Principles3
    University General Education courseAGRON 335Environmental Quality3
    AGRON 610Biotechnology3
    University General Education courseGNHE310Human Needs3
    HN 301Food Trends, Legislation, and Regulations3
    HN 413Science of Food4
    HN 701Sensory Analysis of Foods2-3
    GENAG 630Food Science Problems1-3
    GRSC 602Cereal Science**3
    GRSC 651Food and Feed Product Protection4
    GRSC 661Quality of Feed and Food Ingredients3
    STAT 341Biometrics II3
    Professional electives—nutrition
    HN 532Personal Wellness3
    HN 644Women, Aging, and Health3
    HN 660Nutrition and Food Behavior3
    Professional electives—communication
    AGCOM 210Communications in Agriculture Industry3
    AGCOM 400Agricultural Business Commications3
    University General Education courseMC 235Mass Communications in Society3
    MC 320Principles of Advertising3
    MC 325Fundamentals of Public Relations3
    SPCH 311Business and Professional Speaking3
    University General Education courseSPCH 321Public Speaking II3
    SPCH 322Interpersonal Communication3
    SPCH 326Small Group Discussion Methods3
    Professional electives—technology
    *Minor in agricultural technology management
    ATM160Engineered Systems and Techniques in Agriculture*3
    *Additional minor hours12
    ATM 450Sensors/Control Agriculture Biological Systems3
    ATM 540Introduction to Food Engineering3
    ATM 541Introduction to Food Engineering Lab1
    ATM 661Water and Waste in the Environment3
    BAE 500Properties of Biological Materials3
    Professional electives—processing
    **Minor in cereal chemistry
    Must take 4 courses with ** plus 3-4 hrs of selected courses
    ASI 350Meat Science3
    ASI 361Conversion of Food Animals to Carcass2
    ASI 370Principles of Meat Evaluation2
    ASI 395Meat Grading, Specifications, and Evaluation2
    ASI 405Fundamentals of Milk Processing3
    ASI 605Fresh Meats Operations2
    ASI 608Dairy Food Processing and Technology3
    ASI 610Processed Meat Operations2
    ASI 671Meat Selection and Utilization2
    ASI 777Meat Technology4
    GRSC 100Principles of Milling**3
    GRSC 505Cereal and Feed Analysis**3
    GRSC 625Flour and Dough Testing**3
    GRSC 635Baking Science I2
    GRSC 636Baking Science I Lab2
    GRSC 737Baking Science II2
    GRSC 738Baking Science II Lab1
    Professional electives—business/management
    Minor in agribusiness—See the requirements listed in the Department of Agricultural Economics
    Minor in business***
    University General Education courseACCTG 231Accounting for Business Operations***3
    University General Education courseACCTG 241Accounting, Investing, and Financing***3
    MANGT 420Management Concepts***3
    University General Education courseMKTG 400Marketing***3
    FINAN 450Introduction to Finance***3
    AGCOM 400Ag Business Communications3
    University General Education courseAGEC 120Ag Economics and Agribusiness3
    University General Education courseAGEC 308Farm and Ranch Management3
    University General Education courseAGEC 318Food and Agribusiness Management3
    AGEC 410Agricultural Policy3
    AGEC 415Global Agricultural Economics, Hunger, and Poverty3
    University General Education courseAGEC 420Commodity Futures3
    AGEC 505Agricultural Market Structures3
    AGEC 515Food and Agribusiness Marketing3
    AGEC 520Market Fund and Futures Options Trading3
    CIS 101Introduction to Information Technology1
    CIS 102Introduction to PC Spreadsheet Applications1
    CIS 103Introduction to PC Database Applications1
    CIS 104Introduction to PC Word Processing1
    University General Education courseECON 120Principles of Microeconomics3
    University General Education courseMANGT 300Introduction to Total Quality Management1
    MANGT 390Business Law I3
    MANGT 421Introduction to Operations Management3
    MANGT 530Industrial and Labor Relations3
    MANGT 531Personnel and Human Resources Management3
    MKTG 450Consumer Behavior3
    MKTG 541Retailing3
    MKTG 542Professional Selling and Sales Management3
    MKTG 545Marketing Channels3
    University General Education courseDenotes courses meeting UGE requirements.
    Other professional electives can be substituted as appropriate.
    Leadership minor
    (6 hours qualify as professional electives)
    EDADL 212Introduction to Leadership Concepts2
    EDADL 405Leadership in Practice3
    EDADL 450Senior Seminar in Leadership1
    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 UGE requirements.
    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 Education dEntomology
    dUniversity General Education dAgricultural Technology Management dFood Science and Industry
    dProgram Choices dAgronomy dGrain Science and Industry
    dGeneral Agriculture dAnimal Sciences and Industry dHorticulture, Forestry, and Recreation Resources
    dAgricultural Economics dCommunications dPlant Pathology
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    Kansas State University
    June 5, 2003