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]
Experiential Learning (3 credits) Students must participate in a certified experience that meets this goal [EL]
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 One Pathway to Food Science (400) Major
Starting Fall 2022, all Food Science majors must follow One Pathway to Food Science Major. One Pathway provides all majors with a unified, comprehensive education in Food Science major. All Food Science majors are required to complete basic sciences and Food Science courses, along with the current SEBS Core Curriculum. Upon graduation, students can choose to apply for jobs in food, beverage, and related industries or pursue graduate studies.
A. CORE + FOOD SCIENCE MAJOR REQUIRED COURSES (18 Cr)
QQ - 01:640:135/151 (4) Calculus I
QR - 01:960:211/285/401/11:373:215 (3) Statistics
NS - 01:119:115 (4) General Biology I
NS - 01:160:161 (4) General Chemistry I
EL - 11:400:493/494/11:902:300 SPIN (3) Experiential Learning
B. SEBS CORE COURSES (24 cr)
WC - 01:355:101 (3) Expository Writing
CC Contemporary Challenges (6)
A & H Arts and Humanities (3)
HST, SCL Historical, Social Analysis (9)
WCD 2nd writing course (3)
C. REQUIRED FOOD SCIENCE COURSES (38 cr)
11:400:103 OR 104 (3) Science of Food/Food and Health
[Satisfies NS-core requirements]. This course satisfies Food Science Program Learning Goal: Graduates will effectively communicate food science issues.
Prerequisites: None. Need to complete only one.
11:400:201+ 202 (5) Principles of Food Science + lab
This course satisfies the 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 for 201: Organic Chemistry (01:160:209 or 307).
Co-requisite for 202: Principles of Food Science (11:400:201)
11:400:301 (4) Food Processing Technologies
This course satisfies the 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).
11:400:302 (3) Food Process Engineering
This course fulfills Food Science Program Learning goal: Graduates will demonstrate and apply knowledge of the core competencies in Food Processing and Engineering.
Pre-requisite: Food Processing Technologies 11:400:301
11:400:304+305 (4) Food Analysis + Laboratory
This course fulfills Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies in Food Chemistry and analysis. Students MUST register for 304 and 305 in the same semester.
Pre-requisites for 304: Principles of Food Science (11:400:201), Organic Chemistry (01:160:209)
Co-requisite for 305: Food Analysis (11:400:304).
11:400:314 (2) Current Issues in Food Science Food Laws
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 (3) Sensory Evaluation of Foods
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+ 413 (4) Food Chemistry + laboratory
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the
core competencies in food chemistry and analysis.
Prerequisites for 411: Principles of Food Science 11:400:201; Must have previously taken Biochemistry (11:115:301 or 403) or be registered this semester.
Co-requisite for 413: Food Chemistry 11:400:411
11:400:412 (3) Food Product Development
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).
11:400:419 (3) Food Physical Systems
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies in Food Chemistry and analysis.
Prerequisite: Biochemistry 11:115:301 or 403.
11:400:423+ 424 (4) Food Microbiology + laboratory
This course satisfies Food Science Program Learning Goal: Graduates will demonstrate and apply knowledge of the core competencies of food microbiology.
Prerequisite: Elementary Organic Chemistry (01:160:209) OR Orgo I (01:160:307) OR Introduction to Microbiology (11:680:201) OR General Microbiology (01:447:390/11:680:390)
Pre- or corequisite: Food Microbiology 11:400:423
D. REQUIRED SCIENCE COURSES (22 cr)
01:160:209+ 211 (4) Elementary Organic Chemistry + lab
01:750:193/201/203,205(4) Physics with lab
11:115:301 (3) Biochemistry
01:119:116 + 117 (6) General Biology II + lab
01:160:162 + 171 (5) General Chemistry II + lab
E. ELECTIVE COURSES (18 cr)
Students can choose their area of specialization using elective course credits. There is sufficient flexibility for each student to add a minor of their choosing (although some minors will require credits beyond the 120 required for graduation.) This flexibility allows students to build expertise in a complementary field (Microbiology, Spanish, Entrepreneurship, etc.) that may enhance their career prospects in food technology ( Business Economics for management positions, Sustainability for specialized positions, Animal Sciences to work within pet food industries, etc.) or even to satisfy a purely personal academic interest (philosophy, history, linguistics, etc.).
Elective Courses offered by the Food Science department
11:400:106 (3) Food as Medicine
11:400:107 (3) Foods: from Field to Table
11:400:315 (3) Food and Sustainability: Study abroad in Thailand
11:400:316 (3) Sustainable Food Production: Study abroad in Ireland
11:400:410 (3) Nutrigenomics and Nutraceuticals
11:400:422 (3) Food Safety: Fads, Facts, and Politics
