Food Science Concentrations

Food Technology
Food Business and Industry
Food Packaging
Basic Science

Food Technology: Focus on Food Processing and Quality

Total Credits: 23

The concentration in food technology provides the student with extra emphasis in food processing operations. This concentration will prepare graduates for careers in production supervision, quality assurance, inspection, product development and process development. Students may concentrate study within one or more of the four commodity groups, integrating the study of production methods and their effect on food quality and process characteristics. Graduates will also be prepared for postgraduate studies leading to research, production and management careers in the food industry, government and academia.

All of the following courses:

BMB 200 - Introduction to Biochemistry (4)
CEM 143 - Survey of Organic Chemistry (4)
FSC 420 - Quality Assurance (2)
STT 201 - Statistical Methods (4)

Nine Credits from the following courses:

FSC 421 - Food Laws and Regulations (3)
FSC 430 - Food Processing: Fruits and Vegetables (3)
FSC 431 - Food Processing: Cereals (3)
FSC 432 - Food Processing: Dairy Foods (3)
FSC 433 - Food processing: Muscle Foods (3)
Any FSC 43X series courses selected here must be different from the course selected for the FSC core
HB 100 - Introduction to Hospitality Business (2)
HB 265 - Hospitality Foodservice Systems (3)
HB 347 - Hospitality Supply Chain Process (3)
HB 358 - Hospitality Entrepreneurship (3)
HB 365 - Hospitality Foodservice Systems II (3)
HB 409 - Introduction to Wine (3)
HB 411 - Hospitality Beverages (3)
HNF 300 - Experimental Approaches to Foods (4)
FSC 481** - Fermented Beverages (3)
CEM 482** - Science and Technology of Wine Production (3)
CHE 483** - Brewing and Distilled Beverage Systems (3)
**Add MMG 301 and either FSC 325 or BE 429 for a Minor in Beverage and Science Technology
PKG 455 - Food Packaging (3)

Elective:

FSC 493 - Professional Internship (3)

Food Business and Industry: Business, Distribution and Marketing Aspects of Food

Total Credits: 23

This concentration prepares students for employment in food or food-related businesses, where knowledge of food science, marketing and business is important. Course work readies students for careers in manufacturing management, technical sales, food product marketing or similar areas. Courses in marketing and food systems supplement the core program of basic sciences and food science thereby integrating the science of food with business, management and economics. Selected electives in this concentration can prepare students for entry into MBA programs at most business schools. Several courses in this concentration can be used toward completion of the Minor in Food Industry Management.

All of the following courses: (17 Credits)

ACC 230 - Survey of Accounting Concepts (3)
BMB 200 - Introduction to Biochemistry (4)
CEM 143 - Survey of Organic Chemistry (4)
MKT 327 - Introduction to Marketing (3)
STT 315 - Introduction to Probability and Statistics for Business (3)

Two of the following courses:

AFRE 100 - Economics and Management for the Bioeconomy (3)
AFRE 222 - Sales for the Bioeconomy (3)
AFRE 240 - Product Marketing for the Bioeconomy (3)
AFRE 435 - Financial Management for the Bioeconomy (3)
AFRE 440 - Food Marketing Management (3)
FI 320 - Introduction to Finance (3)
HB 265 - Hospitality Foodservice Systems (3)
HB 347 - Hospitality Supply Chain Process (3)
HB 358 - Hospitality Entrepreneurship (3)
HB 365 - Hospitality Foodservice Systems II (3)
HB 409 - Introduction to Wine (3)
HB 411 - Hospitality Beverages (3)
MKT 302 - Consumer Behavior (3)

Elective:

FSC 493 Professional Internship (3)

Food Packaging: Focus on Food Packaging Systems and Product Stability

Total Credits: 29

The food packaging concentration supplements a strong core in the basic and applied sciences and food sciences with an emphasis in food packaging. Courses focus on design, use and evaluation of food packaging materials. For example, course topics include physical and chemical properties of packaging materials as well as methodology used to study the effect of packaging materials on the shelf life of food. This concentration prepares students for careers in the food industry and offers excellent preparation for graduate studies in packaging or food science.

All of the following courses: (29 Credits)

BMB 200 - Intro to Biochemistry (4)
CEM 143 - Survey of Organic Chemistry (4)
PKG 101 - Principles of Packaging (3)
PKG 221 - Packaging with Glass and Metal (3)
PKG 322 - Packaging with Paper and Paperboard (4)
PKG 323 - Packaging with Plastics (4)
STT 201 - Statistical Methods (4)

Note: MTH 126 is optional

Basic Food Science

Total Credits: 25

The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional schools. Students interested in preparing for post-graduate professional programs should consult with a preprofessional advisor in the College of Natural Science. Admission requirements of professional schools vary and the student is responsible for reviewing the requirements of each school of interest and consulting regularly with an advisor

All of the following courses:

BMB 401 - Comprehensive Biochemistry (4)
CEM 251 - Organic Chemistry I (3)
CEM 252 - Organic Chemistry II (3)
CEM 255 - Organic Chemistry Laboratory (2)
STT 201 - Statistical Methods (4)

Nine credits from the following courses:

ANS 407 - Food and Animal Toxicology (3)
CEM 262 - Quantitative Analysis (3)
CEM 333 - Instrumental Methods and Applications (3)
CEM 383 - Introductory Physical Chemistry I (3)
FSC 421 - Food Laws and Regulations (3)
MGI 409 - Eucaryotic Cell Biology (3)
MGI 425 - Microbial Ecology (3)
MGI 431 - Microbial Genetics (3)
MGI 451 - Immunology (3)
PHM 350 - Introductory Human Pharmacology (3)
PHM 450 - Intro to Chemical Toxicity (3)
PHY 232 - Introductory Physics II (3)