Rutgers, The State University of New Jersey
Undergraduate-New Brunswick
 
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Agricultural Science 017
Animal Science 067
Atmospheric Sciences (see Meteorology)
Biochemistry 115
Bioenvironmental Engineering 117
Biological Sciences 119
Biotechnology 126
Botany (see Plant Science)
Chemistry 160
Communication 192
Ecology and Natural Resources 704
Entomology (minor only)
Environmental and Business Economics 373
Environmental Planning and Design 573
Environmental Policy, Institutions, and Behavior 374
Environmental Sciences 375
Exercise Science and Sport Studies 377
Food Science 400
Graduation Requirements for the Major
Genetics 447
Geography 450
Geological Sciences 460
Independent Major 554
Journalism and Media Studies 567
Marine Sciences 628
Meteorology 670
Microbiology 680
Nutritional Sciences 709
Plant Science 776
Public Health 832
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Mason Gross School of the Arts
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Camden Newark New Brunswick/Piscataway
Catalogs
New Brunswick Undergraduate Catalog 2007-2009 School of Environmental and Biological Sciences Programs of Study Food Science 400  

Food Science 400

Degree: B.S.

Director: Mukund V. Karwe (karwe@aesop.rutgers.edu)


Adviser
Code
Office
Phone (Ext.)
George M. Carman
CS
Food Science 203
2-9611 (217)
Mukund V. 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 (218)
Mikhail Tchikindas
TK
Food Science 203
2-9611 (221)
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, there is emphasis on 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 three options. The food science research option is 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 general food science option is recommended for students who want to broaden their overall education by taking several courses in other disciplines, in addition to food science. The food science and management economics option prepares students for careers in the business aspects of the food industry.

 

 
For additional information, contact RU-info at 732/932-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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