Food Science (BS)

University Requirements:

• ENGL 110 - Seminar in Composition (3cr.)  (C- minimum)
• First Year Seminar (FYS)  (0-4 credits)
• Discovery Learning Experience (DLE)  (three credits)
• Multicultural Course (three credits)
• Breadth Requirements  (C- minimum):
  • Creative Arts and Humanities  (three credits)
  • History and Cultural Change  (three credits)
  • Social and Behavioral Sciences  (three credits)
  • Mathematics, Natural Sciences, and Technology  (three credits)
• Capstone Experience  

College Requirements:

Agricultural and Natural Resources:

A minimum of nine credits from any three different subject area codes, outside the subject area codes of the student’s major, offered by the departments in the College of Agriculture and Natural Resources. The exceptions would be any course that states in the course description that it cannot be used to satisfy the College Breadth requirements, special problems, research, internships, first year experience, seminars, and similar courses.

Physical Science:

Minimum of eight credits from CHEM, GEOL, PHYS, or SCEN. See major for specific requirement.

*If a course is used to fulfill two or more requirements, credits are counted only once toward the total credits for graduation.

Major Requirements:

Electives:

After required courses are completed, sufficient credits must be taken to meet the minimum credits requirements for the degree. Only four credits of BHAN 120  or four credits of performing Music credits may be counted toward the degree. ANFS 399  may be taken P/F for a maximum of two credits toward the degree. No more than five credits of ANFS X66 may be counted towards the major.

Students should seek advice from their academic advisors when choosing electives.

Credits to Total a Minimum of 124