| First Year |
Hours |
K-State Core |
|
| Semester 1 |
|
|
|
| Communication Requirement (recommended Comm 106) |
3 |
KSC 020 |
|
| FDSCI 101 - Foundations in Food Science & Industry |
1 |
|
|
| FDSCI 202 - Introduction to Food Science |
3 |
|
|
| BIOL 198 - Principles of Biology |
4 |
KSC 040 |
|
| FNDH 132 - Basic Nutrition |
3 |
|
|
| Total Credits: 14 |
|
|
|
| |
|
|
|
| Semester 2 |
|
|
|
| Social and Behavioral Sciences Requirement |
3 |
KSC 050 |
|
| CHM 210 - Chemistry I |
4 |
|
|
| MATH 205 - General Calculus |
3 |
KSC 030 |
|
| English Requirement |
3 |
KSC 010 |
|
| COMM 106 - Public Speaking I OR |
3 |
|
|
| Unrestricted Elective (if Comm 106 taken in semester 1) |
3 |
|
|
| Total Credits: 16 |
|
|
|
| |
|
|
|
| Second Year |
|
|
|
| Semester 1 |
|
|
|
| English Requirement |
3 |
KSC 010 |
|
| Social and Behavioral Sciences Requirement |
3 |
KSC 050 |
|
| Arts and Humanitites Requirement |
3 |
KSC 060 |
|
| Unrestricted Elective |
3 |
|
|
| CHM 230 - Chemistry II |
4 |
|
|
| Total Credits: 16 |
|
|
|
| |
|
|
|
| Semester 2 |
|
|
|
| Arts and Humanities Requirement |
3 |
KSC 060 |
|
| FDSCI 305 - Fundamentals of Food Processing |
3 |
|
|
| FDSCI 310 - Food Science Professional Preparation |
1 |
|
|
| Business Elective |
3 |
|
|
| Business Elective |
3 |
|
|
| Processing Elective |
3 |
|
|
| Total Credits: 16 |
|
|
|
| |
|
|
|
| Third Year |
|
|
|
| Semester 1 |
|
|
|
| BIOCH 265 - Introductory Organic and Biochemistry |
5 |
|
|
| STAT 225 - Introduction to Statistics |
3 |
|
|
| Business Elective |
3 |
|
|
| Professional Elective |
2 |
|
|
| Unrestricted Elective |
1 |
|
|
| Total Credits: 14 |
|
|
|
| |
|
|
|
| Semester 2 |
|
|
|
| BIOL 455 - General Microbiology |
4 |
|
|
| Business Elective |
3 |
|
|
| Communications Elective |
3 |
|
|
| Processing Elective |
2 |
|
|
| Professional Elective |
2 |
|
|
| Total Credits: 14 |
|
|
|
| |
|
|
|
| Fourth Year |
|
|
|
| Semester 1 |
|
|
|
| FDSCI 500 - Food Science Seminar |
1 |
|
|
| FDSCI 600 - Food Microbiology |
2 |
|
|
| FDSCI 601 - Food Microbiology Lab |
2 |
|
|
| FDSCI 690 - Principles of HACCP and Preventive Controls for Human Food |
3 |
|
|
| FDSCI 640 - Research and Development of Food Products |
3 |
|
|
| FDSCI 695 - Quality Assurance of Food Products OR |
3 |
|
|
| Professional Elective OR |
3 |
|
|
| FDSCI 627 - Chemical Methods of Food Analysis AND |
2 |
|
|
| FDSCI 628 - Physical Methods of Food Analysis |
2 |
|
|
| Total Credits: 15 |
|
|
|
| |
|
|
|
| Semester 2 |
|
|
|
| FDSCI 501 - Food Chemistry |
3 |
|
|
| Business Elective |
3 |
|
|
| Processing Elective |
3 |
|
|
| FDSCI 695 - Quality Assurance of Food Products OR |
3 |
|
|
| Professional Elective OR |
3 |
|
|
| FDSCI 627 - Chemical Methods of Food Analysis AND |
2 |
|
|
| FDSCI 628 - Physical Methods of Food Analysis |
2 |
|
|
| Unrestricted Elective |
3 |
|
|
| Total Credits: 15 |
|
|
|
| |
|
|
|
| Total Program Hours: 120 |
|
|
|
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