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Agriculture and Food Systems 020
Animal Science 067
Biochemistry 115
Bioenvironmental Engineering 117
Biological Sciences 119
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Communication 192
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Entomology 370
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
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Genetics 447
Geography 450
Geological Sciences 460
Journalism and Media Studies 567
Landscape Architecture 550
Marine Sciences 628
Meteorology 670
Microbiology 680
Nutritional Sciences 709
Plant Biology 776
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New Brunswick Undergraduate Catalog 2015–2017 School of Environmental and Biological Sciences Programs of Study Food Science 400 Graduation Requirements for the Major  

Graduation Requirements for the Major


Students matriculating prior to the fall semester 2015 in the School of Environmental and Biological Sciences (SEBS) must complete the SEBS general education requirements. In addition, students majoring in food science must complete the major requirements described below.

Students matriculating fall 2015 or after and transfer students matriculating in 2016 and after must complete a goal-based Core Curriculum in place of general education requirements. The goal-based core is described here: http://sebs.rutgers.edu/core. Courses are certified for the Core Curriculum by a faculty committee. A current list of certified courses can be found here: http://sebs.rutgers.edu/core. Food science major requirements are as described below.

For an up-to-date description of food science major requirements, courses, and course sequences please refer to the program webpage
http://foodsci.rutgers.edu/undergrad/curriculum.html.

Major Requirements for all Students Regardless of Matriculation Date 

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)
    11:115:301  Introductory Biochemistry (3)
    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)
 
Unspecified Electives
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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