All students must complete the SEBS core requirements appropriate for students majoring in food science (Areas I through VII below), plus the major requirements (AreaVIII A below, and one of the options described in Area VIII B below).
I. School Mission: Interdisciplinary Critical Analysis (3 credits)
One 3-credit Junior/Senior Colloquium (See the Degree Requirements chapter for a description of this requirement.)
II. Introductory Life and Physical Sciences (17 credits)
A. Life Sciences
01:119:101-102 (4,4)
B. Physical Sciences
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
(6 credits)
A. Human Behavior (3 credits)
See suggested courses in the Degree Requirements chapter.
B. Economic Systems
Specific courses that fulfill the economic systems requirement vary by option, and are listed under VIII B Option required courses.
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 (0-3 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 SEBS 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.
VIII. Proficiency in Food Science (57-78 credits)
A. REQUIRED COURSES FOR ALL OPTIONS (32)
Quantitative Skills (7)
01:640:135 Calculus I (4)
01:960:401 Basic Statistics for Research (3) or equivalent
Professional Ethics (2)
11:400:314 Current Issues in Food Science and Food Law (2)
Additional Requirements (23)
11:400:201 Principles of Food Science (3)
11:400:301 Food Processing Technologies (4)
11:400:405 Sensory Evaluation of Foods (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)
B. OPTIONS (25-46)
1. Food Science Research (46)
01:160:307-308 Organic Chemistry (4,4)
01:160:311 Organic Chemistry Laboratory (2)
01:640:136 Calculus II (4) or 01:640:138 Calculus II for the
Biological Sciences (4)
01:750:193-194 Physics for the Sciences (4,4)
11:115:301 Introductory Biochemistry (3)
11:115:313 Introductory Biochemistry
Laboratory (1)
11:373:101 Economics, People and the Environment (3) or 11:373:121 Principles and Applications of Microeconomics (3) or 01:220:103 Introduction to Macroeconomics (3) or equivalent
11:400:104 Food and Health (3) or 11:400:103 Science of Food (3)
11:400:202 Principles of Food Science Laboratory (2)
11:400:302 Food Process Engineering (4)
11:400:304 Food Analysis (4)
11:400:419 Food Physical Systems (3)
11:400:424 Food Microbiology Laboratory (1)
Note: Although not required, the following course is suggested:
11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)
2. General Food Science (25)
01:160:209 Elementary Organic Chemistry (3)
01:160:211 Elementary Organic Chemistry Laboratory (1)
01:750:193 Physics for the Sciences (4)
11:115:301 Introductory Biochemistry (3)
11:115:313 Introductory Biochemistry Laboratory (1)
11:373:101 Economics, People, and the Environment (3) or 11:373:121 Principles and Applications of Microeconomics (3) or 01:220:103 Introduction to Macroeconomics (3) or equivalent
11:400:104 Food and Health (3) or 11:400:103 Science of Food (3)
11:400:202 Principles of Food Science Laboratory (2)
11:400:304 Food Analysis (4)
11:400:424 Food Microbiology Laboratory (1)
Note: Although not required, the following course is suggested
:
11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)
3. Food Science and Management Economics (37-38)
01:160:209 Elementary Organic Chemistry (3)
01:220:103 Introduction to Macroeconomics (3)
01:750:161 Elements of Physics (4)
11:373:121 Principles and Applications of Microeconomics (3) or equivalent
11:373:210 Business Decision Computer Tools (4) or 01:198:170 Computer
Applications for Business (3)
11:373:231 Introduction to Marketing (3)
11:373:241 Introduction to 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 Business Finance I (3)
11:373:3__ Food Systems Management and Operations (3)
11:373:4__ Agribusiness Strategy (3)
33:010:272 Introduction to Financial Accounting (3)
IX. Unspecified Electives (3-27)
In addition to courses meeting the above requirements, students can take any other courses offered by the university, for which they meet the course eligibility requirements, to bring their total number of credits to the minimum of 128 required for graduation. It is suggested, however, that students following the general food science option (which has up to 25 credits of unspecified electives) should consult with their academic advisers regarding the selection of these courses.
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