Rutgers, The State University of New Jersey
Undergraduate-New Brunswick
 
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School of Environmental and Biological Sciences
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Summary
Agriculture and Food Systems 020
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, Evolution, and Natural Resources 216
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
Landscape Architecture 550
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
Ernest Mario School of Pharmacy
Rutgers Business School: Undergraduate-New Brunswick
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Edward J. Bloustein School of Planning and Public Policy
School of Management and Labor Relations
General Information
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Camden Newark New Brunswick/Piscataway
Catalogs
New Brunswick Undergraduate Catalog 2013–2015 School of Environmental and Biological Sciences Programs of Study Food Science 400  

Food Science 400

Degree: B.S.

Director: Karl Matthews (matthews@aesop.rutgers.edu)


Adviser
Code
Office
Phone (Ext.)
George M. Carman
(CS)
Food Science 203
2-5407
Mikhail Chikindas
(TK)
Food Science 203
2-5405
Qingrong Huang
(HU)
Food Science 315C
2-5514
Mukund V. Karwe
(KG)
CAFT 221
2-5430
Richard D. Ludescher
(LM)
Food Science 311
2-5489
Karl Matthews
(MQ)
Food Science 203
2-5404
Thomas J. Montville
(MV)
Food Science 207
2-5415
Loredana Quadro
(LQ)
Food Science 419
2-5491
Karen M. Schaich
(SZ)
Food Science 315A
2-5454
Michael Rogers
(RE)
CAFT 221
2-5520
Paul Takhistov
(TP)
Food Science 415
2-5478
Beverly J. Tepper
(TJ)
Food Science 207
2-5417
Kit Yam
(YB)
Food Science 415
2-5467

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 732-445-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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