Undergraduate Chair of Interdepartmental Program: Melvin C. Hunt

Advisors: Dikeman, Houser, Hunt, Phebus, Retzlaff, Schmidt, S. Smith, and Unruh, Animal Sciences and Industry

216 Call Hall
785-532-4057
Fax: 785-532-5861
E-mail: foodsci@k-state.edu
E-mail: hhunt@ksu.edu
www.foodsci.k-state.edu

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.

Programs

Bachelor of Science

• •  Food Science and Industry (B.S.)

Non-Degree

• •  Food Science and Industry Minor

Courses

Food Science

• •  FDSCI 302 - Introduction to Food Science
• •  FDSCI 305 - Fundamentals of Food Processing
• •  FDSCI 307 - Applied Microbiology for Meat and Poultry Processors
• •  FDSCI 430 - Food Products Evaluation
• •  FDSCI 500 - Food Science Seminar
• •  FDSCI 501 - Food Chemistry
• •  FDSCI 600 - Microbiology of Food
• •  FDSCI 603 - Food Science Internship
• •  FDSCI 607 - Food Microbiology
• •  FDSCI 630 - Food Science Problems
• •  FDSCI 690 - Principles of HACCP
• •  FDSCI 694 - Food Plant Management
• •  FDSCI 695 - Quality Assurance of Food Products
• •  FDSCI 713 - Rapid Methods and Automation in Microbiology
• •  FDSCI 725 - Food Analysis
• •  FDSCI 727 - Chemical Methods of Food Analysis
• •  FDSCI 728 - Physical Methods of Food Analysis
• •  FDSCI 730 - A Multidisciplinary Overview of Food Safety and Security
• •  FDSCI 740 - Research and Development of Food Products
• •  FDSCI 750 - Food Toxicants
• •  FDSCI 751 - Food Laws and the Regulatory Process
• •  FDSCI 753 - Risk Assessment for Food, Ag, & Vet Med
• •  FDSCI 791 - Advanced Application of HACCP Principles