Feb 20, 2026

2025-2026 Undergraduate Catalog

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2025-2026 Undergraduate Catalog

Food Biosciences - Distillation, Fermentation and Beverage Sciences Track 4-Year Plan

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 3 Credit Hours
OR
WRD 110 - Composition and Communication I 3 Credit Hours
AFE 100 - Issues in Agriculture, Food and Environment 3 Credit Hours
FSC 107 - Introduction to Food Biosciences 3 Credit Hours
MA 109 - College Algebra 3 - 5 Credit Hours
SAG 210 - Introduction to Sustainable Agriculture and Community Food Systems 3 Credit Hours

Second Semester

CIS 111 - Composition and Communication II 3 Credit Hours
OR
WRD 111 - Composition and Communication II 3 Credit Hours
CHE 109 - General Chemistry 1A 4 Credit Hours
UK Core - Arts and Creativity Credit(s): 3
UK Core - Social Sciences Credit(s): 3
UK Core - Humanities Credit(s): 3

Year 2

First Semester

CHE 110 - General Chemistry 1B 4 Credit Hours
CHE 111 - General Chemistry I Laboratory 1 Credit Hours
ECO 201 - Principles of Economics I 3 Credit Hours
STA 210 - Making Sense of Uncertainty: An Introduction to Statistical Reasoning 3 Credit Hours
UK Core - Global Dynamics Credit(s): 3

Second Semester

BIO 148 - Introductory Biology I 3 Credit Hours
DHN 212 - Introductory Nutrition 3 Credit Hours
HRT 335 - Distillation, Wine and Brewing Science 3 Credit Hours
WRD 203 - Business Writing 3 Credit Hours
OR
WRD 204 - Technical Writing 3 Credit Hours
OR
SAG 310 - Cultural Perspectives on Sustainability 3 Credit Hours
Elective Credit(s): 3

Year 3

First Semester

BIO 152 - Introductory Biology II 3 Credit Hours
FSC 306 - Introduction to Food Processing 4 Credit Hours
Professional Support Credit(s): 3
Professional Support Credit(s): 3
Elective Credit(s): 3

Second Semester

FSC 434G - Food Biochemistry 4 Credit Hours
FSC 538 - Food Biofermentation 4 Credit Hours
Professional Support Credit(s): 3
Elective Credit(s): 3

Year 4

First Semester

FSC 430 - Sensory Evaluation of Foods 3 Credit Hours
FSC 530 - Food Microbiology and Safety 5 Credit Hours
FSC 535 - Food Analysis 4 Credit Hours
FSC 395 - Special Problems in Food Biosciences 1 - 4 Credit Hours
OR
FSC 399 - Experiential Learning in Food Biosciences 1 - 3 Credit Hours
OR
EXP 396 - Experiential Education 1 - 12 Credit Hours

Second Semester

FSC 536 - Capstone in Food Biosciences and Technology 4 Credit Hours
FSC 540 - Food Sanitation and Regulations 3 Credit Hours
Professional Support Credit(s): 3
Elective Credit(s): 3
Elective Credit(s): 2