College of Agricultural and Life Sciences
Food Science
Requirements for the Major
Courses
103 Babcock Hall, 1605 Linden Drive, Madison, WI 53706; 608-262-3046; foodsci@wisc.edu; www.foodsci.wisc.edu/
Professors Rankin (chair), Damodaran, Etzel, Gunasekaran, Hartel, Ingham, Lucey, Parkin, Steele, Wong; Assistant Professors Ikeda, vanPijkeren
Food science integrates knowledge from several traditional disciplines to solve today's food problems. This multidisciplinary field combines basic sciences such as chemistry, physics, microbiology, and engineering with training in business and industry. Food scientists apply their technical knowledge to the processing, distribution, and service of palatable, nutritious, safe, and economical food.
Students who complete requirements for the bachelor of science degree are eligible for a variety of challenging careers in various aspects of the food industry: product development, quality assurance, technical sales and service, marketing, management, procurement, packaging, process engineering, regulatory compliance, and research. The department may be consulted for specific career information.
The department offers the undergraduate major in food science under the Bachelor of Science degree program.
The Department of Food Science, housed in Babcock Hall, has excellent facilities for instruction and research. Laboratories equipped with modern instrumentation enable scientists to study chemical, physical, microbiological, and other properties of food. Pilot plants are available to develop or to improve food products and processes.
Requirements for the Major
Required Courses
Nutr Sci 350 is recommended to fulfill the CALS International Studies requirement.
Mathematics and Statistics (8 cr)
This major requires calculus. Prerequisites may need to be taken before enrollment in calculus. Refer to the Course Guide for information about calculus prerequisites.
Math 211 or 217* or 221
Stat 224 or 301 or 371**
*Math 217 requires Math 171 as a prerequisite.
**Stat 371 recommended.
Chemistry (5–9 cr)
Chem 103 and 104, or Chem 109
Physics (4–5 cr)
Physics 103 or 201 or 207*
*Students in the Natural Science track have additional physics requirements. See below.
Area of Specialization
Students will choose either the Natural Science Track or the Business Track (see below).
Core (32–33 cr)
Food Sci 301
An Sci/Food Sci 321
Food Sci/Microbio 324
Food Sci/Microbio 325
Food Sci 410
Food Sci 412
Food Sci 432
Food Sci 440
Food Sci 514
Food Sci 532
One course (2 credits minimum) required from one Integrated Food Product Elective: Food Sci 511, 515, 535
Capstone (3 cr)
Food Sci 602
Food Sci 603
NATURAL SCIENCE TRACK
Chemistry (8 cr)
Chem 343
Chem 344
Chem 345
Biology (16–18 cr)
One of the following subsets:
(a) Biochem/Bot/Microbio/Zool
Biology/Botany/Zoology 151 and 152, or Botany 130 and Zoology 101 and 102
Microbio 101 or 303
Microbio 102 or 304
Biochem 501
(b) Biocore
Biocore 301
Biocore 303
Biocore 323
Biocore 333
Two of the following labs: Biocore 302, 304, 324
Physics (4–5 cr)
Must complete second semester of General Physics.
Physics 104 or 202 or 208
Foundation (6 cr)
Econ or Ag & Applied Econ
3 credits required from: AAE 215*, 323, 336, Econ 101, 111
* AAE 215 only carries QR-B credit if taken Fall 2011 or later.
Biological/Physical Science
Nutr Sci 510 or 332
BUSINESS TRACK
Chemistry (3 cr)
Chem 343
Biology (13 cr)
Biology/Botany/Zoology 151, or Botany 130, or Zoology 101 and 102
Microbio 101 or 303
Microbio 102 or 304
Biochem 501
Foundation (21–22 cr)
Econ or Ag & Applied Econ
One course required from: AAE 215*, Econ 101, 111
* AAE 215 only carries QR-B credit if taken Fall 2011 or later.
Biological/Physical Science
Nutr Sci 332
Accounting
Acct I S 100 or 300
Marketing, Personnel Management
Marketing 300
MHR 300 or 305
Business or Ag & Applied Econ
6 credits required from: Acct I S 211, 301, 302, AAE 320, 322, 323, 336, 419, 420, 421, 426, 474, 577, Finance 300, Gen Bus 301, 302, Intl Bus 200, Marketing 305, 310, 420, 460, 635, 640, MHR 300, 420, 422, 612, OTM 300, RMI 300, Tran P U 325, 630