May 18, 2024  
2018-2019 Undergraduate Catalog 
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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

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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 three options, science, food business and operations management, or technology for their degree. 

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 evaluation 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, and leadership by careful selection of required minor courses. 

Social Sciences & Humanities (12 credit hours)

  • ECON 110 - Principles of Macroeconomics

Select 9 credit hours (Suggested Courses must be taken from more than one department:)

  • American Ethnic Studies - Any course
  • Anthropology - Any course
  • Architecture - ARCH 301 - Appreciation of Architecture
  • Art - Any course
  • Communication Studies - Any course
  • Dance - Any course
  • Economics - Any course between ECON 120-ECON 735
  • English - Any course numbered 220 or higher
  • Family Studies and Human Services - Any course
  • Geography - Any course excluding GEOG 221 - Introductory Physical Geography
  • Gender, Women, and Sexuality Studies - Any course
  • History - Any course
  • Modern Language - Any course
  • Music - Any course
  • Philosophy - Any course
  • Political Science - Any course
  • Psychology - Any course
  • Social Work - Any course
  • Sociology - Any course
  • Theatre - Any course

Biological Sciences (8 credit hours)

Physical Sciences (13 credit hours)

Food Science Core Courses (24-27 credit hours)

(Must have a 2.0 GPA average in core food science courses)

Business, Management & Economics Electives (18 credit hours)

Students are strongly encouraged to complete a minor in either Business Administration, Agricultural Economics or Agricultural Business.

Professional Electives (14 credit hours)

Unrestricted Electives (8-13 credit hours)

Total hours required for graduation: (126 credit hours)

Must satisfy K-State 8 general education requirements.

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