Oct 05, 2024  
2009-2010 Undergraduate Catalog 
    
2009-2010 Undergraduate Catalog [ARCHIVED CATALOG]

Food Science and Industry (B.S.)


Return to {$returnto_text} Return to: Programs

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.  Job placement and starting salaries have been excellent.

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.

Bachelor’s degree requirements

General requirements-Science Option


Students must complete the university general education requirements specified by the College of Agriculture. See the College of Agriculture General Requirements  section.

Communications (10-12 credit hours)


Social Sciences and Humanities (12 credit hours)


Humanities/social sciences courses


Suggested Courses (must be taken from more than one department):
Art – any course
Communication Studies, Theatre and Dance – any course
Economics – any course between ECON 120-ECON 735
English – any, except ENGL 100 Expository Writing I and ENGL 200 Expository Writing II
Family Studies and Human Services – any course
Geography – any, except GEOG 221-Environmental Geography I and GEOG 321-Environmental Geography II
History – any course
Music – any course
Philosophy – any course
Political Science – any course
Psychology – any course
Sociology, Anthropology, and Social Work – any course
-Appreciation of Architecture Credits: (3)
-Introduction to Women’s Studies Credits: (3)

Quantitative Studies (13 credit hours)


Biological Sciences (8 credit hours)


Unrestricted Electives (7-10 credit hours)


Listing of electives is not needed.

Professional Electives (20 credit hours)


Must have 3 processing electives from at least 2 commodity areas  - Dairy, Grain, Meat, or Fruit/Vegetables.

Other professional electives can be substituted as appropriate.

Food Science Electives


Business, Management & Economics Electives


General requirements - Business and Operations Management Option


Students must complete the university general education requirements specified by the College of Agriculture. See the College of Agriculture General Requirements .

Communications (10-12 credit hours)


Social Sciences & Humanities (12 credit hours)


Humanities/social sciences courses


Suggested Courses (must be taken from more than one department):
Art – any course
Communication Studies, Theatre and Dance – any course
Economics – any course between ECON 120-ECON 735
English – any, except ENGL 100 Expository Writing I and ENGL 200 Expository Writing II
Family Studies and Human Services – any course
Geography – any, except GEOG 221-Environmental Geography I and GEOG 321-Environmental Geography II
History – any course
Music – any course
Philosophy – any course
Political Science – any course
Psychology – any course
Sociology, Anthropology, and Social Work – any course
-Appreciation of Architecture Credits: (3)
-Introduction to Women’s Studies Credits: (3)

Biological Sciences (8 credit hours)


Physical Sciences (13 credit hours)


Professional Electives (25 credit hours)


Must have 3 processing electives from at least 2 commodity areas - Dairy, Grain, Meat, or Fruit/Vegetables.

 Other professional electives can be substituted as appropriate.

Business, Management & Economics Electives


  • Courses used to fulfill the 15 credit hours of Minor requirements cannot be used for Professional Elective requirements.

Minor (15 credit hours)


Select one minor:

  •  
  •  

Unrestricted Electives (7-12 credit hours)


Core Food Science Courses (22-24 credit hours)


Must have 2.0 GPA average.

Select One


Select One


Total hours required for graduation (126 credit hours)


Return to {$returnto_text} Return to: Programs