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Food Science 400
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New Brunswick Undergraduate Catalog 2020-2022 School of Environmental and Biological Sciences Programs of Study Food Science 400 Graduation Requirements for the Major  

Graduation Requirements for the Major


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.html.

SEBS UNDERGRADUATE CORE CURRICULUM (39 credits)

Contemporary Challenges (6 credits) Two courses, one in each of the Contemporary Challenges areas: Diversities and Social Inequalities [CC-D] and Our Common Future [CC-O]

Experience-Based Education (3 credits) Students must participate in a certified experience that meets this goal [EBE]

Natural Sciences (6 credits) Students must take two courses, one each in two of the following areas: physical, biological, or environmental sciences [NS]

Historical Analysis (3 credits) Students must take one course [HST]

Social Analysis (6 credits) SEBS students must complete two courses, one in either social/cultural analysis or economic analysis, and one in governmental and regulatory analysis [SCL]

Arts and Humanities (3 credits) Students must complete one course [AH]

Writing and Communication (6 credits) Students must take 01:355:101 or its equivalent [WC] and one course that fulfills the learning goal, communicate effectively in modes appropriate to a discipline or area of inquiry [WCD]

Quantitative and Formal Reasoning (6 credits) Students must take two courses [QQ; QR]

Graduation Requirements for Food Science (400) Major

A. REQUIRED COURSES FOR ALL OPTIONS OF STUDY IN FOOD SCIENCE (33 credits)
01:119:115-117  General Biology (4,4,2) [Satisfies NS-core requirements]
11:115:301  Biochemistry (3)
01:640:135/151  Calculus I (4) [Satisfies QQ-core requirements]
01:160:161-162, 171  General Chemistry (4,4,1) [Satisfies NS-core requirements]
01:750:193/201/203 and 205  Physics I (4)
01:960:211/285/401  Statistics (3) [Satisfies QR-core requirements]*
11:373:215  Application of Statistics in Business Economics (3)*

*Need to complete ONLY one

B. REQUIRED FOOD SCIENCE COURSES FOR ALL OPTIONS (29 credits)

11:400:103 or 104  Science of Food or Food and Health (3) [Satisfies NS-core requirements]
This course satisfies Food Science Program Learning Goal: Graduates will effectively communicate food science issues.
Prerequisites: None

11:400:201 Principles of Food Science (3)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies in food chemistry and analysis.
Prerequisites: General Biology I and II (01:119:115-116) and General Chemistry I and II (01:160:161-162). Pre- or corequisites: Organic Chemistry (01:160:209 or 307).

11:400:301  Food Processing Technologies (4)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies in food processing and engineering.
Prerequisites: Physics I (01:750:193 or 201 or 203 and 205) and Calculus I (01:640:135 or 151).

11:400:314  Current Issues in Food Science and Food Law (2)
This course satisfies Food Science Program Learning Goal: Graduates will effectively communicate food science issues.
Prerequisite: Principles of Food Science (11:400:201).

11:400:405  Sensory Evaluation of Foods (3)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate critical thinking and quantitative reasoning skills to solve technical and applied problems in food science.
Prerequisite: Statistics (01:960:211/285/401 or 11:373:215).

11:400:411  Food Chemistry (4)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies in food chemistry and analysis.
Prerequisites: Principles of Food Science (11:400:201) and Biochemistry (11:115:301 or 403).

11:400:412  Food Product Development (3)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate effective professional and leadership skills
Prerequisites: Food Processing Technologies (11:400:301) and Current Issues in Food Science and Food Law (11:400:314) and Food Chemistry (11:400:411) and Sensory Evaluation of Foods (11:400:405).
Pre- or corequisite: Food Microbiology (11:400:423).


11:400:423  Food Microbiology (3)
11:400:424  Food Microbiology Lab (1)
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies of food microbiology.
Prerequisites for Food Microbiology: General Biology I, II, and lab (01:119-115,116,117), General Chemistry I, II, and lab (01:160:161, 162, 171) and Organic Chemistry (01:160:209 or 307, 308); open only to juniors and seniors.
Pre- or corequisite for Food Microbiology lab: Food Microbiology 11:400:423.

11:400:493  Research-based Learning (3) [Satisfies SEBS core Experience-based Education]*
11:400:494  Internship-based Learning (3) [Satisfies SEBS core Experience-based   Education]*

*Need to complete ONLY one for graduation
Prerequisites: None

C. OPTIONS OF STUDY IN FOOD SCIENCE

1. OTHER REQUIRED COURSES FOR GENERAL OPTION (G) (10 credits)
01:160:209  Elementary Organic Chemistry (3)
01:160:211/313/314  Organic Chemistry Lab (1)
11:400:202  Principles of Food Science Lab (2)
11:400:304  Food Analysis (4)

2. OTHER REQUIRED COURSES FOR RESEARCH OPTION (A) (31-32 credits)
01:160:307-308  Organic Chemistry (4,4)
01:160:311/313/314  Organic Chemistry Lab (1 or 2)
01:640:136/138/152  Calculus II (4)
01:750:194/202/204 and 206  Physics II (4)
11:400:202  Principles of Food Science Lab (2)
11:400:302  Food Process Engineering (4)
11:400:304  Food Analysis (4)
11:400:419  Food Physical Systems (4)

3. OTHER REQUIRED COURSES FOR FOOD SCIENCE AND MANAGEMENT ECONOMICS OPTION (M) (25-26 credits)

01:160:209  Elementary Organic Chemistry (3)
01:160:211/313/314  Organic Chemistry Lab (1)
11:373:121  Principles and Applications of Microeconomics (3)
11:373:122  Principles and Applications of Macroeconomics (3)
11:373:210  Business Decisions Computer Tools (4)*
01:198:110  Introduction to Computers and Their Applications (3)*
11:373:231  Introduction to Marketing (3)
11:373:241  Introduction to Management (3)
11:373:323  Public Policy toward the Food Industry (3)** OR
11:373:371  Public Health and Safety Policy (3)**
33:010:272  Introduction to Financial Accounting (3)***
11:373:351  Business Finance I (3)***

*, **, ***: Need to complete ONLY one

4. OTHER REQUIRED COURSES FOR SUSTAINABILITY OPTION (S) (25 credits)

01:160:209  Elementary Organic Chemistry (3)
01:160:211/313/314  Organic Chemistry Lab (1)
11:374:299  Introduction to Sustainability (3)
11:373:202  Sustainability Decision Tools (3)
11:020:337  Sustainability: Tackling Food Waste (3)
11:375:302  Elements of Water and Wastewater Treatment (3)
33:799:301  Supply Chain Management (3)
11:400:422  Food Safety: Fads, Facts, and Politics (3)

Sustainability elective (3 credits) to choose from:
11:020:210  Introduction to Agriculture and Food Systems
11:374:289  Sustainable Food: Politics, Policy, and Ethics (3)
11:374:430  Risk, Health, and Safety (3)
11:020:455  Feeding America's Cities (3)
11:373:371  Food, Health, and Safety Policy (3)
11:020:436  Sustainable Agriculture (3)
11:373:218  Sustainable Food Policy for Developing Countries (3)

Recommended courses for SEBS core requirements for Food Science Sustainability Option
11:374:115  Water and Society (3) [Satisfies Historical Analysis]
01:450:211  Environment and Society (3) [Satisfies Social Analysis- Social/Cultural]
11:372:202  Environmental Issues in the United States (3) [Satisfies Social Analysis- Social/Cultural]
11:373:362  Natural Resource Economics (3) [Satisfies Social Analysis- Government/Regulatory]
01:730:252  Eating Right: The Ethics of Food Choices and Food Policy (3) [Satisfies Arts and Humanities]
11:216:317  Conservation Ecology (3) [Satisfies Writing and Communication]
04:192:446  Communication and Social Change (3) [Satisfies Writing and Communication]

5. OTHER REQUIRED COURSES FOR PET FOOD SCIENCE OPTION (P) (28-30/33 credits)

11:067:142  Introduction to Animal Science (3)
Need to complete ONLY one of: Science of Food 11:400:103 or Food and Health 11:400:104 or Introduction to Animal Science 11:067:142
01:160:209  Elementary Organic Chemistry (3)
01:160:211/313/314  Organic Chemistry Lab (1)
11:400:202  Principles of Food Science Lab (2)
11:400:304  Food Analysis (4)
11:067:250  Companion Animal Science (3)
11:067:330  Companion Animal Nutrition (3)
11:067:331  Companion Animal Nutrition Lab (1)
11:067:336  Production Animal Management (3)*
11:067:338  Production Animal Management Lab (2)*
11:067:275  Lab Animal Science (3)*
11:067:300  Integrative Physiology (4)
11:067:450  Endocrinology (3)**
11:067:490  Pathophysiology (3)**

*Need to complete Production Animal Management plus Lab or Lab Animal Science
** Need to complete ONLY one

 
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