| First Year |
| ANFS 111 - Animal and Food Science Laboratory (1cr.) |
ANFS 102 - Food for Thought (3cr.) |
| ANFS 159 - Topics in Food Science (1cr.) |
CHEM 104 - General Chemistry (4cr.) |
| CHEM 103 - General Chemistry (4cr.) |
ENGL 110 - Seminar in Composition (3cr.) |
| MATH 221 - Calculus I (3cr.) |
Breadth Requirement (2/5) |
| NTDT 200 - Nutrition Concepts (3cr.) |
Breadth Requirement (3/5) |
| FIrst Year Seminar |
|
| Breadth Requirement (1/5) |
|
| Credits: 16 |
Credits: 16 |
| Second Year |
| ANFS 230 - Foodborne Diseases: Investigating Outbreaks (3cr.) |
ANFS 305 - Food Science (3cr.) |
| CHEM 321 - Organic Chemistry I (3cr.) |
BISC 207 - Introductory Biology I (4cr.) |
| CHEM 325 - Organic Chemistry Laboratory I (1cr.) |
CHEM 322 - Organic Chemistry II (3cr.) |
| PHYS 201 - Introductory Physics I (4cr.) |
CHEM 326 - Organic Chemistry Laboratory II (1cr.) |
| Breadth Requirement (should also satisfy Multicultural Requirement) (4/5) |
PHYS 202 - Introductory Physics II (4cr.) |
| Breadth Requirement (5/5) |
|
| Credits: 17 |
Credits: 15 |
| Third Year |
| ANFS 409 - Food Processing (4cr.) |
ANFS 429 - Food Analysis (4cr.) |
| BISC 208 - Introductory Biology II (4cr.) |
BISC 300 - Introduction to Microbiology (4cr.) |
| CHEM 220 - Quantitative Analysis (3cr.) |
CHEM 214 - Elementary Biochemistry (3cr.) |
| CHEM 221 - Quantitative Analysis Laboratory (1cr.) |
Second Writing Requirement* |
| STAT 200 - Basic Statistical Practice (3cr.) |
Free Elective (1/4) |
| Credits: 15 |
Credits: 17 |
| Fourth Year |
| ANFS 428 - Food Chemistry (4cr.) |
ANFS 411 - Food Science Capstone (4cr.) (Capstone and DLE) |
| ANFS 439 - Food Microbiology (4cr.) |
ANFS 443 - Food Engineering Technology (4cr.) |
| Free Elective (2/4) |
ANFS 449 - Food Biotechnology (4cr.) |
| Free Elective (3/4) |
Free Elective (4/4) |
| Credits: 14 |
Credits: 15 |
| Total Credits: 124 |
