Degree: B.S.

Undergraduate Program Director: Mukund Karwe

(karwe@aesop.rutgers.edu)

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) or equivalents 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) or equivalent

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: 161 Elements 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) and 11:115:413 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) and 11:115:413 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) and 11:115:413 Experimental Biochemistry (3)

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

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

  01:160:211  Elementary Organic Chemistry Laboratory (1) or equivalent

  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) or 01: 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)