Rutgers, The State University of New Jersey
Undergraduate–New Brunswick
 
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Summary
Agriculture and Food Systems 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, Evolution, 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
Ernest Mario School of Pharmacy
Rutgers Business School: Undergraduate–New Brunswick
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Edward J. Bloustein School of Planning and Public Policy
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Camden Newark New Brunswick/Piscataway
Catalogs
New Brunswick Undergraduate Catalog 2011–2013 School of Environmental and Biological Sciences Programs of Study Food Science 400 Graduation Requirements for the Major  

Graduation Requirements for the Major



All students must complete the SEBS core requirements appropriate for students majoring in food science (Areas I through VII below), plus the major requirements (Area VIII 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 Student to Professional Internship Network (SPIN). 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 internship or cooperative education placement may be substituted for an elective course.
 
VIII. Proficiency in Food Science (57-78 credits)
 
A. REQUIRED COURSES FOR ALL OPTIONS (39)
Quantitative Skills (7)
    01:640:135  Calculus I (4)
    01:750:193  Physics for the Sciences (3)
    01:960:211  Statistics I (3) or 01:960:401  Basic Statistics for Research (3)
    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 (4)
    11:400:412  Food Product Development (3)
    11:400:423  Food Microbiology (3)
    11:680:390  General Microbiology (4)
 
B. OPTIONS (17-36)
1. Food Science Research (36)
    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)
    01:750:194  Physics for the Sciences (4)
    11:115:301  Introductory Biochemistry (3)
    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)
    11:400:314  Current issues in Food Science and Food Law (2)
    11:400:419  Food Physical Systems (3)
    11:400:424  Food Microbiology Laboratory (1)

2. General Food Science (25)
    01:160:209  Elementary Organic Chemistry (3)
    01:160:211  Elementary Organic Chemistry Laboratory (1)
    11:115:301  Introductory Biochemistry (3)
    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)
    11:400:314  Current Issues in Food Science and Food Law (2)
    11:400:424  Food Microbiology Laboratory (1)

3. Food Science and Management Economics (37-38)
    01:160:209  Elementary Organic Chemistry (3)
    01:160:211  Elementary Organic Chemistry Laboratory (1)
    01:220:103  Introduction to Macroeconomics (3)
    01:730:251  Ethics in Business (3) or 11:400:314  Current Issues in Food Science and Food Law (3)
    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)
    11:373:321  Economics of Production (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)
    11:373:337  Food Health - Safety Policies (3)
    11:373:422  Demand and Price Analysis (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.
 
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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