Program: Food Biosciences - Research and Development 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 credits.

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
CHE 105 - GENERAL COLLEGE CHEMISTRY I Credit(s): 4
CHE 111 - GENERAL CHEMISTRY I LABORATORY Credit(s): 1
FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES Credit(s): 3

Second Semester

CIS 111 - COMPOSITION & COMMUNICATION II Credit(s): 3
OR
WRD 111 - COMPOSITION AND COMMUNICATION II Credit(s): 3
BIO 148 - INTRODUCTORY BIOLOGY I Credit(s): 3
CHE 107 - GENERAL COLLEGE CHEMISTRY II Credit(s): 3
CHE 113 - GENERAL CHEMISTRY II LABORATORY Credit(s): 2
DHN 212 - INTRODUCTORY NUTRITION Credit(s): 3

Year 2

First Semester

BIO 152 - INTRODUCTORY BIOLOGY II Credit(s): 3
ECO 201 - PRINCIPLES OF ECONOMICS I Credit(s): 3
FSC 306 - INTRODUCTION TO FOOD PROCESSING Credit(s): 4
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS Credit(s): 4
UK Core - Global Dynamics Credit(s): 3

Second Semester

CHE 230 - ORGANIC CHEMISTRY I Credit(s): 3
OR
CHE 236 - SURVEY OF ORGANIC CHEMISTRY Credit(s): 3
SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS Credit(s): 3
STA 296 - STATISTICAL METHODS AND MOTIVATIONS Credit(s): 3
UK Core - Arts and Creativity Credit(s): 3
Elective Credit(s): 3

Year 3

First Semester

ASC 300 - MEAT SCIENCE Credit(s): 4
OR
FSC 304 - ANIMAL FOOD PRODUCTS Credit(s): 4
WRD 203 - BUSINESS WRITING Credit(s): 3
OR
WRD 204 - TECHNICAL WRITING Credit(s): 3
OR
SAG 310 - CULTURAL PERSPECTIVES ON SUSTAINABILITY Credit(s): 3
UK Core - Social Sciences Credit(s): 3
Professional Support Credit(s): 3
Elective Credit(s): 3

Second Semester

FSC 434G - FOOD BIOCHEMISTRY Credit(s): 4
FSC 538 - FOOD BIOFERMENTATION Credit(s): 4
UK Core - Humanities Credit(s): 3
Professional Support Credit(s): 3
Elective Credit(s): 2

Year 4

First Semester

FSC 430 - SENSORY EVALUATION OF FOODS Credit(s): 3
FSC 530 - FOOD MICROBIOLOGY AND SAFETY Credit(s): 5
FSC 535 - FOOD ANALYSIS 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)

Second Semester

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