Nutrition, Dietetics, and Food Science
 

Food Science

Food Science
BS
Hours66 - 68 Credit Hours
MAPMajor Academic Plan

Program Requirements

Consult with a faculty advisor prior to finalizing your curriculum plan.
requirement 1 Complete 14 courses
Core requirements:
requirement 2 Complete 1 option
Complete one of the following tracks:
requirement 3
During the junior year or upon declaring food science as a major, students are strongly encouraged to select one of the following options to enhance career preparation (students in food industry management track MUST take 1 credit hour of NDFS 399R to graduate):
A. Choose a research topic and faculty mentor. Working in a research laboratory for 10-20 hours per week over the course of eight months, the student has daily contact with graduate students, technicians, and fellow undergraduate colleagues and frequent interactions with a faculty mentor. Student research often leads to participation in a publication and/or a presentation at a professional meeting. NDFS 494R credit is available.
B. Produce a senior thesis in collaboration with a faculty mentor, derived primarily from library study that extensively explores the relevant questions. The thesis is written in the format of a scientific review paper. NDFS 494R credit is available.
C. Work in an approved, faculty-supervised summer internship with a food company (generally the internship does not include study abroad). NDFS 399R credit is available.
Recommended Complete 13 courses
A. Food Science Technical Track - recommended courses (consult with a faculty advisor before selecting):
Recommended Complete 2 options
B. Food Industry Management Track - recommended courses (consult with a faculty advisor before selecting):
Program Outcomes: 

Success Skills

Demonstrate the skills that lead to success in a food science career, including oral and written communication, problem solving, use of library resources, evaluating information, time management, leadership, ethical decision making, and life-long learning.

Food Chemistry and Analysis

Identify and explain the chemical changes occurring during food processing and storage, including reactions involving carbohydrates, protein and fats, and demonstrate proficiency in analyzing food for components listed in Nutrition Facts on a food label.

Food Safety and Microbiology

Assess and differentiate the role of microorganisms in food processing, food preservation, and food safety with respect to pathogenic, spoilage, and fermentative microorganisms, and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food.

Food Processing and Engineering

Describe and apply principles of engineering as they relate to converting agricultural commodities to the finished products seen on the grocery store shelf.

Applied Food Science

Apply the principles and various facets of food science, including quality assurance and sensory evaluation, in practical situations, problem solving, and product development.