Research and Development Track

Required

• CHE 230 - ORGANIC CHEMISTRY I Credit(s): 3

• OR

• CHE 236 - SURVEY OF ORGANIC CHEMISTRY Credit(s): 3

•  

• FSC 535 - FOOD ANALYSIS Credit(s): 4
• FSC 538 - FOOD BIOFERMENTATION Credit(s): 4

•  

• ASC 300 - MEAT SCIENCE Credit(s): 4

• OR

• FSC 304 - ANIMAL FOOD PRODUCTS Credit(s): 4

Plus

Plus an additional 9 hours from the following list of courses:

• A&S 306 - SPIRIT CHEMISTRY Credit(s): 3
• AEC 305 - FOOD AND AGRICULTURAL MARKETING PRINCIPLES Credit(s): 3
• AEC 309 - INTERNATIONAL AGRICULTURE, WORLD FOOD NEEDS AND U.S. TRADE IN AGRICULTURAL PRODUCTS Credit(s): 3
• AEC 324 - AGRICULTURAL LAW Credit(s): 3
• AEC 532 - AGRICULTURAL AND FOOD POLICY Credit(s): 3
• AEN 341 - BREWING SCIENCE AND TECHNOLOGY Credit(s): 3
• ASC 382 - ANIMAL PRODUCTION PRINCIPLES Credit(s): 3
• DHN 241 - FOOD SERVICE SANITATION Credit(s): 1
• DHN 302 - PRINCIPLES OF FOOD PREPARATION Credit(s): 3
• FOR 325 - ECONOMIC BOTANY: PLANTS AND HUMAN AFFAIRS Credit(s): 3
• HMT 420 - BEER, WINE, AND SPIRITS TOURISM PRINCIPLES & PRACTICE Credit(s): 3
• HRT 335 - DISTILLATION, WINE & BREWING SCIENCE Credit(s): 3
• HRT 336 - INTRODUCTION TO VITICULTURE: GRAPE PRODUCTION Credit(s): 3
• HRT 337 - INTRODUCTION TO ENOLOGY: WINE PRODUCTION Credit(s): 3
• PLS 210 - THE LIFE PROCESSES OF PLANTS Credit(s): 3
• PLS 366 - FUNDAMENTALS OF SOIL SCIENCE Credit(s): 4

•  

• PLS 386 - PLANT PRODUCTION SYSTEMS Credit(s): 4

• OR

• SAG 386 - PLANT PRODUCTION SYSTEMS Credit(s): 4

•  

• PLS 389 - WINE APPRECIATION Credit(s): 3
• HRT 520 - FRUIT AND VEGETABLE PRODUCTION Credit(s): 4
• PPA 300 - GMOS: FACTS, MYTHS, AND THEIR IMPACT ON SOCIETY Credit(s): 3
• SAG 310 - CULTURAL PERSPECTIVES ON SUSTAINABILITY Credit(s): 3
• SAG 397 - APPRENTICESHIP IN SUSTAINABLE AGRICULTURE Credit(s): 3
• AEC 311 - LIVESTOCK AND MEAT MARKETING. Credit(s): 3
• WRD 225 - CRAFT WRITING Credit(s): 3

Track Hours: 24