Food Science (BS)

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Please refer to the Four-Year Plan for departmental recommended path towards graduation.

Program Educational Goals:

Integrate and apply knowledge of food sciences in and across core areas of food science such as food chemistry and analysis, food microbiology, food processing and food engineering.
Solve problems in food science using critical thinking, quantitative reasoning, skeptical inquiry, and the scientific method.
Communicate food science issues orally and through writing.
Analyze and resolve social, economic, and ethical issues in food sciences.
Work collaboratively and independently, learning from diverse perspectives to assimilate knowledge and synthesize new solutions and ways of thinking.
Demonstrate professionalism and leadership skills.

University Requirements:

ENGL 110 - Seminar in Composition (C- minimum)
First Year Seminar (FYS) (0-4 credits)
Discovery Learning Experience (DLE) (three credits)
Multicultural Requirement (three credits)
University 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

Food Science Major Requirements:

Second Writing Requirement:

A Second Writing course approved by the College of Arts and Sciences. This course must be taken after completion of 60 credit hours, completed with a minimum grade of C-, and the section enrolled must be designated as satisfying the requirement in the academic term completed. These credits can be used to satisfy University Breadth Requirements. Additional approved second writing courses are ANFS 449 and ANFS 450 .

Math and Science Requirements:

Food Science majors, Food Science majors with a Culinary Concentration and Food Science majors with an Operations and Management Concentration must complete these courses.

BISC 207 - Introductory Biology I Credit(s): 4
BISC 300 - Introduction to Microbiology Credit(s): 4
CHEM 103 - General Chemistry Credit(s): 3
and
CHEM 133 - General Chemistry Laboratory Credit(s): 1
CHEM 104 - General Chemistry Credit(s): 3
and
CHEM 134 - General Chemistry Laboratory Credit(s): 1
CHEM 213 - Elementary Organic Chemistry Credit(s): 3
CHEM 214 - Elementary Biochemistry Credit(s): 3
MATH 221 - Calculus I Credit(s): 3
NTDT 200 - Nutrition Concepts Credit(s): 3
PHYS 201 - Introductory Physics I Credit(s): 3
and
PHYS 221 - Introductory Physics Laboratory I Credit(s): 1
STAT 200 - Basic Statistical Practice Credit(s): 3

Food Science Core:

Food Science majors, Food Science majors with a Culinary Concentration and Food Science majors with an Operations and Management Concentration must complete these courses with a minimum grade of C-.

ANFS 102 - Food for Thought Credit(s): 3
ANFS 111 - Animal and Food Science Laboratory Credit(s): 1
ANFS 159 - Topics in Food Science Credit(s): 1
ANFS 230 - Foodborne Diseases: Investigating Outbreaks Credit(s): 3
ANFS 265 - Perspectives in Career and Professional Development Credit(s): 1
ANFS 305 - Food Science Credit(s): 3
ANFS 409 - Food Processing Credit(s): 4
ANFS 411 - Food Science Capstone Credit(s): 4
ANFS 428 - Food Chemistry Credit(s): 4
ANFS 429 - Food Analysis Credit(s): 4
ANFS 439 - Food Microbiology Credit(s): 4
ANFS 443 - Food Engineering Technology Credit(s): 4
ANFS 449 - Food Biotechnology Credit(s): 4

Food and Science-Related Electives:

This list of electives is for Food Science majors that do NOT declare a concentration. Students must choose 8 courses from the following list with no more than 3 courses at the 100-level.

AGRI 100 - Organic and Sustainable Farming Credit(s): 3
AGRI 130 - Understanding Today’s Agriculture Credit(s): 3
AGRI 224 - One Health Credit(s): 3
ANFS 107 - Snack Science Credit(s): 4
ANFS 181 - From the Cow to the Cone: The Science and Business of Ice Cream Credit(s): 3
ANFS 251 - Animal Nutrition Credit(s): 3
ANFS 300 - Principles of Animal and Plant Genetics Credit(s): 3
ANFS 455 - The Gut Microbiome: Microbial and Host Perspectives Credit(s): 4
APEC 150 - Economics of Agriculture and Natural Resources Credit(s): 3
APEC 212 - Food Retailing and Consumer Behavior Credit(s): 3
APEC 305 - Management and Leadership Development Credit(s): 3
APEC 404 - Food and Fiber Marketing Credit(s): 3
APEC 430 - Establishing and Managing a Food and Agribusiness Enterprise Credit(s): 3
BISC 208 - Introductory Biology II Credit(s): 4
CHEM 321 - Organic Chemistry I Credit(s): 3
CHEM 322 - Organic Chemistry II Credit(s): 3
GEOG 430 - Food Geographies & Food Justice Credit(s): 3
NTDT 301 - Cultural Perspectives on Food and Nutrition Credit(s): 3
NTDT 475 - Transcultural Foods and Cuisine Credit(s): 3-5
PHYS 202 - Introductory Physics II Credit(s): 3
and
PHYS 222 - Introductory Physics Laboratory II Credit(s): 1
PLSC 151 - Introduction to Crop Science Credit(s): 3
PLSC 206 - Farm to Table Credit(s): 3
PLSC 218 - Fermentation Sciences Credit(s): 3
PLSC 302 - Vegetables, Herbs, and Natural Plant Products Credit(s): 3

Quantitative Chemistry:

CHEM 120 - Quantitative Chemistry Credit(s): 3
or
CHEM 220 - Quantitative Analysis Credit(s): 3
and
CHEM 221 - Quantitative Analysis Laboratory Credit(s): 1

Electives:

After required courses are completed, sufficient credits must be taken to meet the minimum credits requirements for 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.