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Kansas State University

Food Science and Industry

Melvin C. Hunt, Chair of Interdepartmental Program

Advisors: Aramouni, Dikeman, Fung, Herald, Hunt, Phebus, Retzlaff, Schmidt, Smith, and Unruh, Animal Sciences and Industry.

E-mail: hhunt@k-state.edu
www.foodsci.k-state.edu

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 freshmen 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 BS 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
or
SPCH 106Public Speaking I 3
Additional communications course 2-3
Humanities/social science courses 9
ECON 110Principles of Macroeconomics 3
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
FDSCI 302Introduction to Food Science 3
FDSCI 305Fundamentals of Food Processing 3
FDSCI 500Food Science Seminar 1
FDSCI 607Food Microbiology 4
FDSCI 690Principles of HACCP 2
HN 132Basic Nutrition 3
 
Options
Science option
Additional requirements:
MATH 220Analytic Geometry and Calculus I  4
University General Education courseSTAT 320Elements of Statistics  3
or
University General Education courseSTAT 340Biometrics I  3
or
University General Education courseSTAT 350Business Economic Statistics I  3
STAT 341Biometrics II  3
University General Education courseCHM 350General Organic Chemistry  3
and
University General Education courseCHM 351General Organic Chemistry Lab  2
BIOCH 521General Biochemistry  3
and
BIOCH 522General Biochemistry Lab  2
PHYS 115Descriptive Physics  4
FDSCI 501Food Chemistry 3
FDSCI 727Chemical Methods of Food Analysis  2
FDSCI 728Physical Methods of Food Analysis  2
ATM 540Introduction to Food Engineering Technology  3
ATM 541Food Engineering Technology Lab  1
FDSCI 695Quality Assurance of Food Products  3
or
FDSCI 740R&D of Food Products  4
 
Professional electives20
Must have three processing electives from two commodity areas.
 
Unrestricted electives7-10
 
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
FDSCI 501Food Chemistry 3
or
HN 413Science of Food 4
 
Select one:
FDSCI 695Quality Assurance of Food Products 3
or
FDSCI 740R&D of Food Products 3
 
Professional electives40
Must have three processing electives from two commodity areas.
(Must minor in business, agribusiness, or ag economics)
 
Unrestricted electives9-11
 
Professional electives
Professional electives—food science
University General Education courseASI 303History and Attitudes of Animal Use3
ASI 310Poultry and Poultry Product Evaluation2
ASI 315Livestock and Meat Evaluation3
ASI 490Microcomputer Applications3
ASI 500Genetics3
ASI 533Anatomy and Physiology4
ASI 595Contemporary Issues in Animal Science and Agriculture3
ASI 640Poultry Products Technology3
ASI 645Poultry Management3
University General Education courseAGRON 335Environmental Quality3
FDSCI 430Food Products Evaluation3
FDSCI 603Food Science Internship1-6
FDSCI 630Food Science Problems1-3
FDSCI 713Rapid Methods and Automation in Microbiology2
FDSCI 791Advanced Application of HACCP Principles3
University General Education courseGNHE310Human Needs3
GRSC 602Cereal Science**3
GRSC 651Food and Feed Product Protection4
GRSC 661Quality of Feed and Food Ingredients3
HN 301Food Trends, Legislation, and Regulations3
HN 352Personal Wellness3
HN 413Science of Food4
HN 701Sensory Analysis of Foods2-3
STAT 341Biometrics II3
 
Professional electives—nutrition
HN 400Human Nutrition3
HN 600Public Health Nutrition3
HN 610Lifespan Nutrition3
HN 620Nutrient Metabolism4
HN 630Clinical Nutrition5
HN 635Nutrition and Exercise3
 
Professional electives—communication
AGCOM 310Communicating in Agricultural Industry3
AGCOM 400Agricultural Business Commications3
ENGL 300Expository Writing II3
ENGL 516Written Communication for Sciences3
University General Education courseMC 110Mass Communications in Society3
MC320Principles of Advertising3
MC325Fundamentals of Public Relations3
SPAN 161Spanish I5
SPAN 162Spanish II5
SPCH 311Business and Professional Speaking3
University General Education courseSPCH 321Public Speaking II3
SPCH 322Interpersonal Communication3
SPCH 326Small Group Discussion Methods3
 
Professional electives—technology
ATM160Introduction to Agricultural Systems and Technology3
ATM 450Sensors/Control Agriculture Biological Systems3
ATM 540Introduction to Food Engineering3
ATM 541Introduction to Food Engineering Lab1
ATM 571Mechanisms for Power Transfer and Material Handling3
ATM 661Water and Waste in the Environment3
BAE 500Properties of Biological Materials3
 
Professional electives—processing
ASI 350Meat Science3
ASI 361Meat Animal Processing2
ASI 370Principles of Meat Evaluation2
ASI 395Meat Grading, Specifications, and Evaluation2
ASI 405Fundamentals of Milk Processing3
ASI 608Dairy Food Processing and Technology3
ASI 610Processed Meat Operations2
ASI 671Meat Selection and Utilization2
ASI 777Meat Technology4
GRSC 101Introduction to Grain Science3
GRSC 150Principles of Milling3
GRSC505Cereal and Feed Analysis3
GRSC 625Flour and Dough Testing3
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
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
AGEC 570Food Manufacturing, Distribution, and Retailing3
AGEC 623International Agricultural Trade3
CIS 101Introduction to Information Technology1
CIS 102Introduction to PC Spreadsheet Applications1
CIS 103Introduction to PC Database Applications1
CIS 104Introduction to PC Word Processing1
CIS 105Introduction to Computer Programming1
University General Education courseECON 120Principles of Microeconomics3
ECON 520Intermediate 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 542Sales Management3
 
University General Education courseDenotes courses meeting UGE requirements.
Other professional electives can be substituted as appropriate.
 
Leadership minor
(6 hours qualify as professional electives)
EDADL212Introduction to Leadership Concepts 2
EDADL502Practicum in Leadership Studies 3
EDADL502Leadership in 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 UGE requirements.
 
Food science and industry minor
A minor in food science and industry can be earned by completing a minimum of 15 hours of credit. Required courses include:
 
FDSCI 501Food Chemistry
FDSCI 607Food Microbiology
FDSCI 695Quality Assurance of Food Products
or
FDSCI 727Chemical Methods of Food Analysis
and
FDSCI 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.
 

Courses

FDSCI 302. Introduction to Food Science. (3) I, II. This course is the beginning course in food science designed to acquaint the student with the breadth and scope of the food industry and the role of science in the preservation, processing, and utilization of foods. Three hours lec. a week.

FDSCI 305. Fundamentals of Food Processing. (3) II. The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. Food science and industry majors should take before the senior year. Taught in cooperation with the Departments of Horticulture, and Grain Science and Industry. Pr.: A course in chemistry.

FDSCI 307. Applied Microbiology for Meat and Poultry Processors. (3) I, II. An introduction to basic food microbiology and food safety concepts with application and integration of principles to the meat and poultry processing industry, microbiological techniques for products and environmental samples, antimicrobial intervention strategies, employee hygiene, Good Manufacturing Practices (GMPs), food plant sanitation, and introduction to Hazard Analysis Critical Control Points (HACCP) programs.

FDSCI 430. Food Products Evaluation. (3) II. Fundamentals of sensory evaluation of dairy, poultry products, meat, and other agricultural food products. Study of taste, smell, texture, visual appearance, and other senses related to organoleptic examination and its application to the food processing industry. Introduction to sensory testing methods, including sampling techniques and test forms. Two hours lec. and two hours lab a week. Recommended pr.: FDSCI 302.

FDSCI 500. Food Science Seminar. (1) I. Review of recent developments in the food science industry and in food science research. Food science literature and intradepartmental research will provide source material. Required of all food science undergraduates in agriculture.

FDSCI 501. Food Chemistry. (3) II. An in-depth coverage of the chemical structures of major food components and the chemical reactions occurring during storage and processing. Two hours lec. and three hours lab a week. Recommended pr.: CHM 350 and BIOCH 521.

FDSCI 600. Microbiology of Food. (2) I, II, III. This course deals the isolation, identification, enumeration, and characterization of bacteria, yeasts, molds, and other microbes associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed. This is a web-based lecture course intended for off-campus distance eduction students. This course cannot substitute for FDSCI 607. Pr.: BIOL 455 or equiv. or consent of instructor.

FDSCI 603. Food Science Internship. (1-6) I, II, S. Supervised professional field experience in food science. Pr.: Consent of supervising instructor. Same as HN603.

FDSCI 607. Food Microbiology. (4) I. This course deals with the identification, enumeration, and characterization of bacteria, yeast, and mold associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed. Two hours lec. and two two-hour labs a week. Pr.: BIOL 455.

FDSCI 630. Food Science Problems. (Var. ) I, II, S. Research or related work with others, or a literature search. Written reports are required. Any field of food science for which the student has adequate background. Recommended pr.: FDSCI 302. Pr.: Junior standing.

FDSCI 690. Principles of HACCP. (2) I. A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry. Two hours lec. a week. Recommended pr.: BIOL 198 and CHM 110. Same as ASI 690.

FDSCI 694. Food Plant Management. (3) I. The integration of food science knowledge in managing a food processing operation to produce high quality food products. Two hours lec. and two hours lab a week. Recommended pr.: Senior standing.

FDSCI 695. Quality Assurance of Food Products. (3) I. A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations. Three hours lec. a week. Pr.: One course in microbiology.

FDSCI 713. Rapid Methods and Automation in Microbiology. (2) Spring intersession. Rapid methods and automation is a dynamic area in applied microbiology dealing with the study of improved methods in the isolation, detection, characterization, and enumeration of microorganisms and their products in clinical, food, industrial, and environmental samples. The knowledge and techniques of this course are useful for students interested in medical, food, industrial, and environmental microbiology for early detection of beneficial as well as harmful microorganisms in their work.

FDSCI 725. Food Analysis. (3) I. Principles, methods, and techniques necessary for quantitative, instrumental, physical, and chemical analyses of food and food products for off-campus students using an audio/video taped format. The analytical principles will be related to standards and regulations for food processing. Two hours lec. and three hours lab a week. Pr.: FDSCI 501.

FDSCI 727. Chemical Methods of Food Analysis. (2) I. Methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Meets during first half of semester. Three hours lec. and three hours lab a week. Recommended pr.: FDSCI 501.

FDSCI 728. Physical Methods of Food Analysis. (2) I. Principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Determination of fat and oil quality characteristics. Physical measurements of food properties: color, water activity, water holding capacity, textural characteristics. Determination of properties and stability of emulsions, foams, and gels. One hour rec. and three hours lab a week. Recommended pr.: FDSCI 501.

FDSCI 740. Research and Development of Food Products. (4) I. All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans. Two hours lec. and six hours lab a week. Pr.: FDSCI 302. Recommended pr.: FDSCI 501.

FDSCI 791. Advanced Application of HACCP Principles. (3) II. Evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping and verification procedures in addressing biological, chemical, and physical hazards that may be present in food products. Three hours lec. a week. Recommended pr.: BIOL 455. Pr.: FDSCI 690. Same as ASI 791.