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Cook College
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Animal Science 067
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Environmental and Business Economics 373
Environmental Planning and Design 573
Environmental Policy, Institutions, and Behavior 374
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Food Science 400
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Catalogs
New Brunswick/Piscataway Undergraduate Catalog 2005-2007 Cook College Programs of Study Food Science 400  

Food Science 400

Degree: B.S.

Undergraduate Program Director:Mukund Karwe

(karwe@aesop.rutgers.edu)


Adviser
Code
Office
Phone (Ext.)
George M. Carman
(CS)
Food Science 203
2-9611 (217)
Mukund Karwe
(KG)
CAFT 221
2-9611 (224)
Tung-Ching Lee
(LL)
CAFT 321-B
2-9611 (236)
Sean Liu
(LS)
Food Science 415
2-9611(240)
Richard D. Ludescher
(LM)
Food Science 311
2-9611 (231)
Karl Matthews
(MQ)
Food Science 203
2-9611 (219)
Thomas J. Montville
(MV)
Food Science 207
2-9611 (222)
Karen M. Schaich
(SZ)
Food Science 315A
2-9611 (233)
Paul Takhistov
(TP)
Food Science 415
2-9611 (238)
Mikhail Tchikindas
(TK)
Food Science 203
2-9611 (218)
Beverly J. Tepper
(TJ)
Food Science 207
2-9611 (221)
Kit Yam
(YB)
Food Science 415
2-9611 (241)

Food science is the study of the chemical, biological, and engineering aspects of food and its components. While this curriculum applies principles acquired in biology, chemistry, physics, and mathematics to foods, attention also is given to the development of important problem-solving skills, giving students experience in reasoning and the use of scientific and mathematical techniques. Attention also is devoted to current issues, innovations, and ethical issues in foods and food processing. Finally, students are given an opportunity to utilize their creative abilities in a course devoted to development of new foods and food products.

The program offers four options. Food biological technologies and food chemistry are recommended for students seeking careers in basic or applied food research, as well as for those preparing for graduate or professional study in the sciences. The food operations/management option and the food science and management economics option directly prepare students for careers in the food industry.

I. College Mission: Interdisciplinary Critical Analysis (5-6 credits)

11:015:101 Perspectives on Agriculture and the Environment (2)

11:015:400 Junior/Senior Colloquium (3)

II. Introductory Life and Physical Sciences

A.Life Sciences

Specific courses that fulfill the introductory life sciences requirement are listed under VIII B Option required courses.

B.Physical Sciences (9 credits)

01:160:161-162 General Chemistry (4,4)

01:160:171 Introduction to Experimentation (1)

III. Humanities and the Arts (6 credits)

See suggested courses in the Degree Requirements chapter.

IV. Multicultural and International Studies (6 credits)

See suggested courses in the Degree Requirements chapter.

V. Human Behavior, Economic Systems, and Political Processes

A.Human Behavior (3 credits)

See suggested courses in the Degree Requirements chapter.

B.Economic Systems (3-6 credits)

See suggested courses in the Degree Requirements chapter. Both 11:373:121 Principles and Applications of Microeconomics (3) and 01:220:103 Introduction to Macroeconomics (3) orequivalents are required of students in the Food Operations/Management and Food Science and Management Economics options.

C.Political Processes (3 credits)

See suggested courses in the Degree Requirements chapter.

VI. Oral and Written Communication (6 credits)

See suggested courses in the Degree Requirements chapter.

VII. Experience-Based Education (3 credits)

Students are encouraged to seek employment in the food industry, particularly during the summer between junior and senior years. Credit may be obtained for an internship through the Cook College cooperative education program. Students also may fulfill this requirement by working in the laboratory of a professor in the department (11:400: 493,494 Research Problems in Food Science).

An additional adviser-approved cooperative education placement may be substituted for an elective course in all options.

VIII. Proficiency in Food Science (78-93 credits)

A. REQUIRED COURSES (33-40)

Quantitative Skills (11)

01:640:135 Calculus I (4) and 01:640:136 Calculus II (4) or 01:640:138 Calculus II for the Biological Sciences (4)

01:960:401 Basic Statistics for Research (3) orequivalent

Computer and Information Technology Competence (0-3)

01:198:110 Introduction to Computers and Their Application (3) or equivalent or appropriate experience

Professional Ethics (2)

11:400:314 Current Issues in Food Science and Food Law (2)

Additional Requirements (20-24)

11:400:201 Principles of Food Science (3)

11:400:411 Food Chemistry (3)

11:400:412 Food Product Development (3)

11:400:423 Food Microbiology (3)

11:680:390 General Microbiology (4)

01:750:193-194 Physics for the Sciences (4,4) [01:750: 161Elements of Physics (4) may be substituted in the Food Science and Management Economics option.]

B. OPTIONS (44.5-53)

1. Food Biological Technologies (49-53)

Required courses (43-46)

11:115:301 Introductory Biochemistry (3) and 11:115: 313 Introductory Biochemistry Laboratory (1) or 11:115:403 General Biochemistry (4) and11:115:413 Experimental Biochemistry (3)

01:119:101-102 General Biology (4,4)

01:160:307-308 Organic Chemistry (4,4)

01:160:311 Organic Chemistry Laboratory (2)

11:400:104 Food and Health (3) or equivalent

11:400:202 Principles of Food Science Laboratory (2)

11:400:304 Food Analysis (4)

11:400:401 Introduction to Food Engineering Fundamentals (4)

11:400:402 Introductory Food Engineering Processes (4)

11:400:419 Food Physical Systems (3)

11:400:424 Food Microbiology Laboratory (1)

Electives (6-7)

11:115:404 General Biochemistry (3)

11:115:412 Protein and Enzyme Chemistry (3)

11:115:414 Experimental Biochemistry (2.5)

11:115:422 Biochemical Mechanisms of Toxicology (3)

11:115:452 Biochemical Separations (3)

11:126:406 Plant Gene Transfer (4)

11:126:413 Plant Molecular Biology (3)

11:126:427 Methods in Recombinant DNA Technology (4)

11:126:481 Molecular Genetics (3)

11:126:482 Molecular Genetics Laboratory (3)

01:146:474 Immunology (3)

01:146:475 Immunology Laboratory (1)

11:400:405 Sensory Evaluation of Foods (3)

01:447:380 Genetics (4)

11:776:401 Postharvest Physiology of Horticultural Crops (3)

11:776:452 Plant Tissue Culture (3)

2. Food Chemistry (44.5-48)

Required courses (39-42)

11:115:301 Introductory Biochemistry (3) and 11:115: 313 Introductory Biochemistry Laboratory (1) or 11:115:403 General Biochemistry (4) and11:115:413 Experimental Biochemistry (3)

01:119:103 Principles of Biology (4) or equivalent

01:160:307-308 Organic Chemistry (4,4)

01:160:311 Organic Chemistry Laboratory (2)

11:400:104 Food and Health (3) or equivalent

11:400:202 Principles of Food Science Laboratory (2)

11:400:304 Food Analysis (4)

11:400:401 Introduction to Food Engineering Fundamentals (4)

11:400:402 Introductory Food Engineering Processes (4)

11:400:419 Food Physical Systems (3)

11:400:424 Food Microbiology Laboratory (1)

Electives (5.5-6)

11:115:404 General Biochemistry (3)

11:115:410 Physical Biochemistry (3)

11:115:412 Protein and Enzyme Chemistry (3)

11:115:414 Experimental Biochemistry (2.5)

11:115:422 Biochemical Mechanisms of Toxicology (3)

11:115:452 Biochemical Separations (3)

11:126:413 Plant Molecular Biology (3)

01:160:251 Analytical Chemistry (3)

11:400:405 Sensory Evaluation of Foods (3)

11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)

3. Food Operations/Management (45-48)

Required courses (39-42)

11:115:301 Introductory Biochemistry (3) and 11:115: 313 Introductory Biochemistry Laboratory (1) or 11:115:403 General Biochemistry (4) and11:115:413 Experimental Biochemistry (3)

01:119:103 Principles of Biology (4) orequivalent

01:160:209 Elementary Organic Chemistry (3) or equivalent

01:160:211 Elementary Organic Chemistry Laboratory (1) orequivalent

11:400:104 Food and Health (3) or equivalent

11:400:202 Principles of Food Science Laboratory (2)

11:400:304 Food Analysis (4)

11:400:401 Introduction to Food Engineering Fundamentals (4)

11:400:402 Introductory Food Engineering Processing (4)

11:400:405 Sensory Evaluation of Foods (3)

11:400:419 Food Physical Systems (3)

11:400:421 Hazard Control in Food Processes (3)

11:400:424 Food Microbiology Laboratory (1)

Electives (6)

11:373:231 Agribusiness Marketing (3)

11:373:241 Agribusiness Management (3)

11:373:331 Economics of Food Marketing Systems (3)

11:373:341 Management: Human Systems Development (3)

11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)

14:540:333 Quality Control (3)

01:960:___ Statistics (excluding 960:211 and 401) (3)

4. Food Science and Management Economics (45-47)

33:010:272 Introduction to Financial Accounting (3)

01:119:101-102 General Biology (4,4)

01:160:209 Elementary Organic Chemistry (4)

11:373:210 Business Decision Computer Tools (4) or01: 198:170 Computer Applications for Business (3)

11:373:231 Agribusiness Marketing (3)

11:373:241 Agribusiness Management (3) or 11: 373:341 Management: Human Systems Development (3)

11:373:323 Public Policy toward the Food Industry (3) or 11:373:371 Food Health and Safety Policy (3)

11:373:351 Agribusiness Finance I (3)

11:373:3__ Food Systems Management and Operations (3)

11:373:4__ Agribusiness Strategy (3)

11:400:405 Sensory Evaluation of Foods (3)

11:400:4__ Food Processing (3)

IX. Unspecified Electives (0-8)


 
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