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 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 | |
| Humanities/social science courses | 9 | |
| ECON 110 | Principles of Macroeconomics | 3 |
| 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 |
| FDSCI 302 | Introduction to Food Science | 3 |
| FDSCI 305 | Fundamentals of Food Processing | 3 |
| FDSCI 500 | Food Science Seminar | 1 |
| FDSCI 607 | Food Microbiology | 4 |
| FDSCI 690 | Principles of HACCP | 2 |
| HN 132 | Basic Nutrition | 3 |
Options
| Science option | ||
| Additional requirements: | ||
| MATH 220 | Analytic Geometry and Calculus I | 4 |
| 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 |
| FDSCI 501 | Food Chemistry | 3 |
| FDSCI 727 | Chemical Methods of Food Analysis | 2 |
| FDSCI 728 | Physical Methods of Food Analysis | 2 |
| ATM 540 | Introduction to Food Engineering Technology | 3 |
| ATM 541 | Food Engineering Technology Lab | 1 |
| FDSCI 695 | Quality Assurance of Food Products | 3 |
| or | ||
| FDSCI 740 | R&D of Food Products | 4 |
| Professional electives | 20 | |
| Must have three processing electives from two commodity areas. | ||
| 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 |
| FDSCI 501 | Food Chemistry | 3 |
| or | ||
| HN 413 | Science of Food | 4 |
| Select one: | ||
| FDSCI 695 | Quality Assurance of Food Products | 3 |
| or | ||
| FDSCI 740 | R&D of Food Products | 3 |
| Professional electives | 40 | |
| Must have three processing electives from two commodity areas. | ||
| (Must minor in business, agribusiness, or ag economics) | ||
| Unrestricted electives | 9-11 | |
| Professional electives | ||
| Professional electives—food science | ||
| ASI 303 | History and Attitudes of Animal Use | 3 |
| ASI 310 | Poultry and Poultry Product Evaluation | 2 |
| ASI 315 | Livestock and Meat Evaluation | 3 |
| ASI 490 | Microcomputer Applications | 3 |
| ASI 500 | Genetics | 3 |
| ASI 533 | Anatomy and Physiology | 4 |
| ASI 595 | Contemporary Issues in Animal Science and Agriculture | 3 |
| ASI 640 | Poultry Products Technology | 3 |
| ASI 645 | Poultry Management | 3 |
| AGRON 335 | Environmental Quality | 3 |
| FDSCI 430 | Food Products Evaluation | 3 |
| FDSCI 603 | Food Science Internship | 1-6 |
| FDSCI 630 | Food Science Problems | 1-3 |
| FDSCI 713 | Rapid Methods and Automation in Microbiology | 2 |
| FDSCI 791 | Advanced Application of HACCP Principles | 3 |
| GNHE310 | Human Needs | 3 |
| GRSC 602 | Cereal Science** | 3 |
| GRSC 651 | Food and Feed Product Protection | 4 |
| GRSC 661 | Quality of Feed and Food Ingredients | 3 |
| HN 301 | Food Trends, Legislation, and Regulations | 3 |
| HN 352 | Personal Wellness | 3 |
| HN 413 | Science of Food | 4 |
| HN 701 | Sensory Analysis of Foods | 2-3 |
| STAT 341 | Biometrics II | 3 |
| Professional electives—nutrition | ||
| HN 400 | Human Nutrition | 3 |
| HN 600 | Public Health Nutrition | 3 |
| HN 610 | Lifespan Nutrition | 3 |
| HN 620 | Nutrient Metabolism | 4 |
| HN 630 | Clinical Nutrition | 5 |
| HN 635 | Nutrition and Exercise | 3 |
| Professional electives—communication | ||
| AGCOM 310 | Communicating in Agricultural Industry | 3 |
| AGCOM 400 | Agricultural Business Commications | 3 |
| ENGL 300 | Expository Writing II | 3 |
| ENGL 516 | Written Communication for Sciences | 3 |
| MC 110 | Mass Communications in Society | 3 |
| MC320 | Principles of Advertising | 3 |
| MC325 | Fundamentals of Public Relations | 3 |
| SPAN 161 | Spanish I | 5 |
| SPAN 162 | Spanish II | 5 |
| 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 | ||
| ATM160 | Introduction to Agricultural Systems and Technology | 3 |
| ATM 450 | Sensors/Control Agriculture Biological Systems | 3 |
| ATM 540 | Introduction to Food Engineering | 3 |
| ATM 541 | Introduction to Food Engineering Lab | 1 |
| ATM 571 | Mechanisms for Power Transfer and Material Handling | 3 |
| ATM 661 | Water and Waste in the Environment | 3 |
| BAE 500 | Properties of Biological Materials | 3 |
| Professional electives—processing | ||
| ASI 350 | Meat Science | 3 |
| ASI 361 | Meat Animal Processing | 2 |
| ASI 370 | Principles of Meat Evaluation | 2 |
| ASI 395 | Meat Grading, Specifications, and Evaluation | 2 |
| ASI 405 | Fundamentals of Milk Processing | 3 |
| 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 101 | Introduction to Grain Science | 3 |
| GRSC 150 | Principles of Milling | 3 |
| GRSC505 | 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 |
| 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 |
| AGEC 570 | Food Manufacturing, Distribution, and Retailing | 3 |
| AGEC 623 | International Agricultural Trade | 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 |
| CIS 105 | Introduction to Computer Programming | 1 |
| ECON 120 | Principles of Microeconomics | 3 |
| ECON 520 | Intermediate 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 | Sales Management | 3 |
| Denotes courses meeting UGE requirements. | ||
| Other professional electives can be substituted as appropriate. | ||
Leadership minor
| (6 hours qualify as professional electives) | ||
| EDADL212 | Introduction to Leadership Concepts | 2 |
| EDADL502 | Practicum in Leadership Studies | 3 |
| EDADL502 | Leadership 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 | ||
| Denotes 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 501 | Food Chemistry | |
| FDSCI 607 | Food Microbiology | |
| FDSCI 695 | Quality Assurance of Food Products | |
| or | ||
| FDSCI 727 | Chemical Methods of Food Analysis | |
| and | ||
| FDSCI 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. | ||
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.