Milling Science and Management (B.S.)-Operations Option

Location(s): Manhattan Campus

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Bachelor’s degree requirements

Students in milling science and management study all aspects of the grain processing industry, from grain origination to specialty milling with an emphasis on the science and technology of flour milling. There are two options: chemistry and operations. Graduates may choose positions in production areas such as plant managers, plant engineers, and plant superintendents. Others enter fields like research and development, quality control, and technical sales.

Natural Sciences (25 credit hours)

BIOL 198 - Principles of Biology Credits: 4
BIOL 455 - General Microbiology Credits: 4
BIOCH 265 - Introductory Organic and Biochemistry Credits: 5
or
CHM 350 - General Organic Chemistry Credits: 3
and
CHM 351 - General Organic Chemistry Laboratory Credits: 2
CHM 210 - Chemistry I Credits: 4
CHM 230 - Chemistry II Credits: 4
PHYS 113 - General Physics I Credits: 4

Quantitative Studies (6 credit hours)

MATH 205 - General Calculus and Linear Algebra Credits: 3
STAT 325 - Introduction to Statistics Credits: 3

Communications (11 credit hours)

COMM 105 - Public Speaking IA Credits: 2
ENGL 100 - Expository Writing I Credits: 3
ENGL 200 - Expository Writing II Credits: 3
Communication Elective Credits: 3

List of Communication Electives:

AGCOM 400, 610
COMM 311, 322, 326, 465, 480, 535
ENGL 302, 417, 510, 516
Modern languages

Business and Economics (15 credit hours)

AGEC 120 - Agricultural Economics and Agribusiness Credits: 3
or
ECON 120 - Principles of Microeconomics Credits: 3
Management Electives Credits: 12

List of Management Electives:

ACCTG 231 or above
AGEC 115 or above
ECON 110 or above
ENTRP 340
FINAN 450 or above
MANGT 300 or above
MKTG 400 or above

Milling Science Core Requirements (33 credit hours)

GRSC 100 - Foundations in Grain Science and Industry Credits: 1
GRSC 150 - Principles of Milling Credits: 2
GRSC 151 - Principles of Milling Laboratory Credits: 1
GRSC 201 - Fundamental Baking Calculations Credits: 1
GRSC 310 - Materials Handling Credits: 2
GRSC 500 - Milling Science I Credits: 2
GRSC 501 - Milling Science I Laboratory Credits: 2
GRSC 502 - Milling Science II Credits: 2
GRSC 503 - Milling Science II Laboratory Credits: 2
GRSC 530 - Management Applications in the Grain Processing Industries Credits: 3
GRSC 591 - Internship in Grain Science Credits: 1
GRSC 602 - Cereal Science Credits: 3
GRSC 625 - Flour and Dough Testing Credits: 2
GRSC 635 - Baking Science I Credits: 2
GRSC 636 - Baking Science I Laboratory Credits: 2
GRSC 651 - Food and Feed Product Protection Credits: 2

Operations Option Requirements (21 credits)

GRSC 405 - Grain Analysis Techniques Credits: 2
GRSC 540 - Process Calculations in Food Systems Credits: 3
GRSC 555 - Cereal Food Plant Design Credits: 3
GRSC 556 - Pneumatic Conveying of Dry Solids Credits: 2
GRSC 560 - Electricity and Industrial Power Distribution Credits: 3
GRSC 580 - Milling of Specialty Grains Credits: 2
Specialization Electives Credits: 6

List of Specialization Electives:

ACCTG 231 or above
AGEC 115 or above
AGRON 340
FDSCI 305 or above
FINAN 450 or above
GRSC 201 or above, courses that are not listed in core requirements
LEAD 212 or above
MANGT 300 or above
MKTG 400 or above
PHYS 114

ACCTG 241 - Accounting for Investing and Financing Credits: 3
ACCTG 331 - Intermediate Accounting and Analytics I Credits: 3
AGEC 318 - Food and Agribusiness Management Credits: 3
AGEC 420 - Commodity Futures Credits: 3
AGEC 513 - Agricultural Finance Credits: 3
AGEC 515 - Food and Agribusiness Marketing Credits: 3
AGEC 520 - Market Fundamentals and Futures/Options Trading Credits: 3
AGEC 632 - Agribusiness Logistics Credits: 3
CHM 371 - Chemical Analysis Credits: 4
GRSC 491 - Faculty-Led Study Abroad Credits: 1-3
GRSC 499 - Undergraduate Research in Grain Science Credits: 0-3
GRSC 530 - Management Applications in the Grain Processing Industries Credits: 3
GRSC 541 - Process Calculations in Food Systems Laboratory Credits: 1
GRSC 592 - Extended Internship in Grain Science Credits: 1
GRSC 615 - Animal Food Safety Credits: 1
GRSC 620 - Extrusion Processing in the Food and Feed Industries Credits: 4
GRSC 712 - Vibrational Spectroscopic Analysis and Chemometrics Credits: 1-2
GRSC 713 - Contemporary Chromatographic Analysis of Food Credits: 1
GRSC 745 - Fundamentals of Bioprocessing Credits: 3
LEAD 212 - Introduction to Leadership Concepts Credits: 2-3
LEAD 350 - Culture and Context in Leadership Credits: 3
MANGT 230 - Business Law I Credits: 3
MANGT 220 - Principles of Management Credits: 3
MANGT 530 - Labor Relations and Negotiations Credits: 3
MANGT 531 - Human Resources Management Credits: 3

Unrestricted Electives (6 credit hours)

Social Sciences and Humanities (3 credit hours)

Must be taken from more than one department.

AMETH 160 to 501
ANTH any course
ARCH 301
ART any course
COMM 320 to 535
DANCE any course
DEN 325, DEN 450
ECON 120 to 799
ENGL 150, 210 to 299, 310, 320 to 399, 420 to 499, 536 to 599, 605 to 660, 670 to 695, 700 to 760, 790 to 799
ENVD 2590, 251, 655, 670, 671
FSHS any course
GENAG 210
GEOG 100, 200, 201, 300 to 799
GWSS any course
HIST any course
Modern Language any course
MUSIC any course
PHILO any course
POLSC any course
PSYCH any course
SOCIO any course
SOCWK any course
THTRE any course

Note

Up to half of the credits required for a four-year degree may be completed at an accredited two-year institution.
Each student must complete at least 30 K-State resident credits to be considered for a degree from K-State. A student must complete 20 of the last 30 hours of resident credits through K-State. In other words, no more than 10 hours of transfer credit hours may be applied toward the last 30 hours you take for your degree.
A minimum of 45 hours must be taken at the course level of 300 or above.

Each student must satisfy K-State 8 general education requirements. K-State 8 can be met by both K-State and transfer courses.

Kansas State University

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