College of Agricultural and Life Sciences
Professors Rankin (chair), Damodaran, Etzel, 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.
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.
Chemistry (11–17 cr)
Chem 103 and 104, or Chem 109
Chem 343 and 344 and 345
Physics (4–5 cr)
Physics 103 or 201 or 207
Biology (16–18 cr)
One of the following subsets:
Biology/Botany/Zoology 151 and 152, or Botany 130 and Zoology 101 and 102
Microbio 101 or 303
Microbio 102 or 304
Biocore 381 and 383 and 485 and 578 and two of the following labs:
Biocore 382, 384, 486
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.
Nutr Sci 510 or 332
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
Integrated Food Product Elective: One course (2 credits minimum) required from: Food Sci 511, 515, 535, 550/551 (both 550 and 551 must be taken)
Science elective: 3 credits required from: Physics 104, Food Sci 610, 642, Chem 511, 565, any science class > 500-level with P designation.
Capstone (3 cr)
Food Sci 602
Food Sci 603