Nov 23, 2024

2024-2025 Undergraduate Catalog

Food Biosciences, B.S.

Food bioscientists play a vital role to ensure global food and beverage supplies are safe, marketable, and accessible. With a combination of science and business principles, graduates are prepared for high-demand jobs across the world’s ever-expanding food and beverage industry.

Based upon interests and professional goals, students select from one of three focus areas:

Distillation, Fermentation and Beverage Sciences - focuses on skills needed in the development and production of beverage alcohol and fermented foods
Food Business Management - concentrates on the management, entrepreneurship, marketing and finance of food and beverage businesses.
Research and Development - trains future scientists and prepares those interested in pursuing advanced degrees.

Career opportunities in food industries include: management, research and development of new food products and ingredients, process supervision, quality control, procurement, distribution, sales, and merchandising. Positions include sales and services in allied industries; consulting and trade association activities; and promotional and educational services. Governmental agencies employ food scientists whose work is directed towards research, regulatory control, and the development of food standards.

Graduation Requirements

To earn the Bachelor of Science in Food Biosciences, the student must complete a minimum of 120 credit hours with a 2.0 grade-point average. A minimum of 45 credit hours must be from upper division courses (300 level and above). Remedial courses may not be counted toward the total hours required for the degree.

UK Core Requirements

See the UK Core section of this Catalog for the complete UK Core requirements . The courses listed below are (a) recommended by the college, or (b) required courses that also fulfill UK Core areas. Students should work closely with their advisor to complete the UK Core requirements.

UK Core hours: 32-33

Graduation Composition and Communication Requirement (GCCR)

Choose one of the following:
SAG 310 - CULTURAL PERSPECTIVES ON SUSTAINABILITY Credit(s): 3
WRD 203 - BUSINESS WRITING Credit(s): 3
WRD 204 - TECHNICAL WRITING Credit(s): 3

Subtotal: Graduation Composition and Communication Requirement hours (GCCR): 3

Premajor Requirements

BIO 148 - INTRODUCTORY BIOLOGY I Credit(s): 3
BIO 152 - INTRODUCTORY BIOLOGY II Credit(s): 3
ECO 201 - PRINCIPLES OF ECONOMICS I Credit(s): 3
DHN 212 - INTRODUCTORY NUTRITION Credit(s): 3
STA 210 - MAKING SENSE OF UNCERTAINTY: AN INTRODUCTION TO STATISTICAL REASONING Credit(s): 3
OR
STA 296 - STATISTICAL METHODS AND MOTIVATIONS Credit(s): 3
MA 109 - COLLEGE ALGEBRA Credit(s): 3 - 5 (Variable)
OR
MA 113 - CALCULUS I Credit(s): 4
OR
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS Credit(s): 4
OR
MA 137 - CALCULUS I WITH LIFE SCIENCE APPLICATION Credit(s): 4
Complete one of the following chemistry sequences:

Chemistry Sequence 1

CHE 105 - GENERAL COLLEGE CHEMISTRY I Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1

Chemistry Sequence 2

CHE 109 - GENERAL CHEMISTRY 1A Credit(s): 4
CHE 110 - GENERAL CHEMISTRY 1B Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1

Chemistry Sequence 3

CHE 105 - GENERAL COLLEGE CHEMISTRY I Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1
CHE 107 - GENERAL COLLEGE CHEMISTRY II Credit(s): 3
CHE 113 - GENERAL CHEMISTRY II LABORATORY Credit(s): 2

Chemistry Sequence 4

CHE 109 - GENERAL CHEMISTRY 1A Credit(s): 4
CHE 110 - GENERAL CHEMISTRY 1B Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1
CHE 107 - GENERAL COLLEGE CHEMISTRY II Credit(s): 3
CHE 113 - GENERAL CHEMISTRY II LABORATORY Credit(s): 2

Subtotal: Premajor hours: 23-33

Major Requirements

Required:

FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES Credit(s): 3
FSC 306 - INTRODUCTION TO FOOD PROCESSING Credit(s): 4
FSC 395 - SPECIAL PROBLEMS IN FOOD BIOSCIENCES Credit(s): 1 - 4 (Variable)
OR
FSC 399 - EXPERIENTIAL LEARNING IN FOOD BIOSCIENCES Credit(s): 1 - 3 (Variable)
OR
EXP 396 - EXPERIENTIAL EDUCATION Credit(s): 1 - 12 (Variable)
FSC 430 - SENSORY EVALUATION OF FOODS Credit(s): 3
FSC 434G - FOOD BIOCHEMISTRY Credit(s): 4
FSC 530 - FOOD MICROBIOLOGY AND SAFETY Credit(s): 5
FSC 536 - CAPSTONE IN FOOD BIOSCIENCES AND TECHNOLOGY Credit(s): 4
FSC 540 - FOOD SANITATION & REGULATIONS Credit(s): 3
SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS Credit(s): 3

Subtotal: Major hours: 32-35

Tracks

Students must declare one track as an area of professional support (21-24 hours).

Electives

Elective courses should be selected by the student to lead to the minimum total of 120 hours required for graduation.

Food Biosciences, B.S.

Graduation Requirements

UK Core Requirements

I. Intellectual Inquiry in Arts and Creativity

II. Intellectual Inquiry in the Humanities

III. Intellectual Inquiry in the Social Sciences

IV. Intellectual Inquiry in the Natural, Physical, and Mathematical Sciences

V. Composition and Communication I

VI. Composition and Communication II

VII. Quantitative Foundations

VIII. Statistical Inferential Reasoning

IX. Community, Culture and Citizenship in the USA

X. Global Dynamics