Apr 11, 2021  
2011-2012 Undergraduate Catalog 
    
2011-2012 Undergraduate Catalog [ARCHIVED CATALOG]

Food Science and Industry (B.S.)


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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.

IMPORTANT NOTES: Students who first enroll in Summer 2011 or later must meet the requirements of the K-State 8 General Education Program.

Students who began their programs of study in earlier terms under the University General Education (UGE) program may complete their degrees with UGE requirements or may choose to move to the K-State 8. Students should check with their academic advisors to determine which choice would be better. To switch, students must consult with their academic advisors.

Students who are readmitted in Summer 2011 and later will be designated as meeting the K-State 8 by the Office of Admissions. Deans’ offices can make an exception for the readmitted student who has completed UGE or who would prefer to complete UGE requirements.

For additional information about the University General Education program, check the requirements specified by the College of Agriculture.

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
  • ARCH 301  -Appreciation of Architecture Credits: (3)
  • WOMST 105  -Introduction to Women’s Studies Credits: (3)

Quantitative Studies (13 credit hours)


Biological Sciences (8 credit hours)


Unrestricted Electives (7-10 credit hours)


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.

IMPORTANT NOTES: Students who first enroll in Summer 2011 or later must meet the requirements of the K-State 8 General Education Program.

Students who began their programs of study in earlier terms under the University General Education (UGE) program may complete their degrees with UGE requirements or may choose to move to the K-State 8. Students should check with their academic advisors to determine which choice would be better. To switch, students must consult with their academic advisors.

Students who are readmitted in Summer 2011 and later will be designated as meeting the K-State 8 by the Office of Admissions. Deans’ offices can make an exception for the readmitted student who has completed UGE or who would prefer to complete UGE requirements.

For additional information about the University General Education program, check the requirements specified by the College of Agriculture.

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
  • ARCH 301  -Appreciation of Architecture Credits: (3)
  • WOMST 105  -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


Total hours required for graduation (126 credit hours)


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