Program: Food Biosciences - Food Business Management Track 4-Year Plan - University of Kentucky - Modern Campus Catalog™

Apr 09, 2025

2024-2025 Undergraduate Catalog

The Bachelor of Science in Food Biosciences requires a minimum of 120 credit hours.

Suggested Four-Year Plan

Year 1

First Semester

CIS 110 - COMPOSITION AND COMMUNICATION I Credit(s): 3
OR
WRD 110 - COMPOSITION AND COMMUNICATION I Credit(s): 3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT Credit(s): 3
FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES Credit(s): 3
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS Credit(s): 4
SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS Credit(s): 3

Second Semester

CIS 111 - COMPOSITION & COMMUNICATION II Credit(s): 3
OR
WRD 111 - COMPOSITION AND COMMUNICATION II Credit(s): 3
CHE 109 - GENERAL CHEMISTRY 1A Credit(s): 4
UK Core - Arts and Creativity Credit(s): 3
UK Core - Humanities Credit(s): 3
UK Core - Social Sciences Credit(s): 3

Year 2

First Semester

CHE 110 - GENERAL CHEMISTRY 1B Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1
ECO 201 - PRINCIPLES OF ECONOMICS I Credit(s): 3
STA 296 - STATISTICAL METHODS AND MOTIVATIONS Credit(s): 3
UK Core - Global Dynamics Credit(s): 3

Second Semester

ACC 200 - INTRODUCTION TO ACCOUNTING FOR DECISION MAKERS Credit(s): 3
AN 105 - BUSINESS APPLICATIONS OF SPREADSHEETS Credit(s): 1
BIO 148 - INTRODUCTORY BIOLOGY I Credit(s): 3
DHN 212 - INTRODUCTORY NUTRITION Credit(s): 3
ECO 201 - PRINCIPLES OF ECONOMICS I Credit(s): 3
Elective Credit(s): 3

Year 3

First Semester

ACC 201 - FINANCIAL ACCOUNTING Credit(s): 3
BIO 152 - INTRODUCTORY BIOLOGY II Credit(s): 3
FSC 306 - INTRODUCTION TO FOOD PROCESSING Credit(s): 4
MGT 301 - INTRODUCTION TO MANAGING ORGANIZATIONS Credit(s): 3
Elective Credit(s): 3

Second Semester

FIN 300 - CORPORATION FINANCE Credit(s): 3
FSC 434G - FOOD BIOCHEMISTRY Credit(s): 4
MKT 300 - MARKETING MANAGEMENT Credit(s): 3
Choose one of the following to complete the Graduation Composition and Communication Requirement (GCCR):
SAG 310 - CULTURAL PERSPECTIVES ON SUSTAINABILITY Credit(s): 3
WRD 203 - BUSINESS WRITING Credit(s): 3
WRD 204 - TECHNICAL WRITING Credit(s): 3
Elective Credit(s): 3

Year 4

First Semester

AN 300 - INTRODUCTION TO BUSINESS ANALYTICS Credit(s): 3
FSC 430 - SENSORY EVALUATION OF FOODS Credit(s): 3
FSC 530 - FOOD MICROBIOLOGY AND SAFETY Credit(s): 5
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)

Second Semester

FSC 536 - CAPSTONE IN FOOD BIOSCIENCES AND TECHNOLOGY Credit(s): 4
FSC 540 - FOOD SANITATION & REGULATIONS Credit(s): 3
Elective Credit(s): 3
Elective Credit(s): 3