Karen Schmidt, Undergraduate Chair of Interdepartmental Program

Advisors: Amamcharla, Aramouni, Boyle, Getty, Gonzalez, Houser, Nutsch, Phebus, Retzlaff, Schaake, Schmidt, Smith, Trinetta, and Yucel.

216 Call Hall
785-532-4057
Fax: 785-532-5861
E-mail: foodsci@k-state.edu
E-mail: kschmidt@k-state.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 approved by the Institute of Food Technologists.

Programs

Bachelor of Science

• •  Food Science and Industry (B.S.) - Business and Operations Management Option
• •  Food Science and Industry (B.S.) - Science Option
• •  Food Science and Industry (B.S.) - Technology Option

Certificate

• •  Food Safety and Quality Certificate

Non-Degree

• •  Food Science and Industry Minor

Courses

Food Science

• •  FDSCI 101 - Foundations in Food Science & Industry
• •  FDSCI 302 - Introduction to Food Science
• •  FDSCI 305 - Fundamentals of Food Processing
• •  FDSCI 307 - Applied Microbiology for Meat and Poultry Processors
• •  FDSCI 310 - Food Science Professional Preparation
• •  FDSCI 330 - Introduction to the Graduate Experience
• •  FDSCI 430 - Food Products Evaluation
• •  FDSCI 500 - Food Science Seminar
• •  FDSCI 501 - Food Chemistry
• •  FDSCI 530 - Undergraduate Research in Food Science & Industry
• •  FDSCI 600 - Food Microbiology
• •  FDSCI 601 - Food Microbiology Lab
• •  FDSCI 603 - Food Science Internship
• •  FDSCI 630 - Food Science Problems
• •  FDSCI 660 - International Study Experience in Food Science
• •  FDSCI 690 - Principles of HACCP and HARPC
• •  FDSCI 694 - Food Plant Management
• •  FDSCI 695 - Quality Assurance of Food Products
• •  FDSCI 710 - Kosher and Halal Food Regulations
• •  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 731 - Food Protection and Defense–Essential Concepts
• •  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