Food Science and Technology - Bachelor of Science in Food Science and Technology

Students in this major study diverse scientific disciplines including chemistry, microbiology, nutrition and engineering. These principles from these disciplines are then applied to the industrial and practical aspects of product development, food processing, quality control/quality assurance, food preservation and sensory evaluation of foods. Background courses are required in English, communication, biology, chemistry, and core food science and technology. Necessary courses cover production, preparation, analysis, safety, nutritional and aesthetic principles. This provides students with a solid background to understand the nature, deterioration and processing of foods. These critical thinking, analytical, and application skills are necessary to translate those principles into the selection, processing, preservation, packaging, distribution and use of a safe, adequate, and high-quality food supply. Concentration areas in science, engineering and technology, culinary science and meat science allow students to focus on an area of interest.

You must achieve a grade of C- or higher in all classes with CHEM, BCHE, BIOL, FSTE or HNDS prefixes.


Basic Science and Background Requirements
BCHE 341Survey of Biochemistry4
BIOL 211GCellular and Organismal Biology3
BIOL 211GLCellular and Organismal Biology Laboratory1
BIOL 311General Microbiology3
BIOL 311 LGeneral Microbiology Laboratory2
CHEM 111GGeneral Chemistry I4
CHEM 112GGeneral Chemistry II4
CHEM 211Organic Chemistry4
ENGL 111GRhetoric and Composition4
MATH 142GCalculus for the Biological and Management Sciences3
Select at least 15 credits from Humanities and Fine Arts and Social/Behavioral Sciences General Education Requirements, with at least 6 credits from each category:15
Select 6-9 credits from Humanities and Fine Arts
Select 6-9 credits from Social/Behavioral Sciences
ENGL 218GTechnical and Scientific Communication3
or ENGL 318G Advanced Technical and Professional Communication
A ST 311Statistical Applications3
or STAT 251G Statistics for Business and the Behavioral Sciences
Select one from the following:3
Technology and Communication for Business Management3
Fundamentals of Information Literacy and Systems3
Computer Literacy3
Select one from the following:3
Effective Leadership and Communication in Agricultural Organizations3
Public Speaking3
Principles of Human Communication3
Food Science and Technology Core Requirements
ANSC 262Introduction to Meat Science3
FSTE 164GIntroduction to Food Science and Technology4
FSTE 210GSurvey of Food and Agricultural Issues3
FSTE 263GFood Science I4
FSTE 320Food Microbiology4
FSTE 325Food Analysis3
FSTE 328Introduction to Food Engineering3
FSTE 331Food Preservation3
FSTE 421Food Chemistry3
FSTE 423Food Processing Technologies4
FSTE 425Sensory Evaluation of Foods3
FSTE 429Product Development 13
HNDS 251Human Nutrition3
Select one from the following options:19-26
Culinary Science
Meat Science
Science, Technology and Engineering
Total Credits121-128

FSTE majors must take FSTE 429 Product Development for 3 credits.

Concentration: Culinary Science

Required Courses
ANTH 360VFood and Culture Around the World3
HRTM 231Safety, Sanitation and Health in the Hospitality Industry2
HRTM 263Food Production and Service Fundamentals3
HRTM 307Professional Development1
HRTM 363Quantity Food Production and Service6
HRTM 408Hospitality Internship1
HRTM 413Restaurant Operations Management4
HRTM 414International Food and Wine3
Viewing a Wider World3
Total Credits26

Concentration: Meat Science

Required Courses
ANSC 200Introduction to Meat Animal Production3
ANSC 301Animal and Carcass Evaluation3
ANSC 351VAgricultural Animals of the World3
ANSC 363Meat Technology3
PHYS 211GGeneral Physics I3
PHYS 211GLGeneral Physics I Laboratory1
Viewing a Wider World3
Total Credits19

Concentration: Science, Technology and Engineering

Required Courses
FSTE 175ACES in the Hole Foods I 24
FSTE 275ACES in the Hole Foods II 24
FSTE 375ACES in the Hole Foods III 24
FSTE 475ACES in the Hole Foods IV 24
PHYS 211GGeneral Physics I3
PHYS 211GLGeneral Physics I Laboratory1
Select two Viewing a Wider World courses6
Total Credits26

FSTE majors with the Science, Technology, and Engineering option must take FSTE 175 ACES in the Hole Foods I, FSTE 275 ACES in the Hole Foods II, FSTE 375 ACES in the Hole Foods III and FSTE 475 ACES in the Hole Foods IV for 4 credits each (a total of 16 credits).

Students are encouraged to use the elective hours to complete a minor in a related area such as chemistry, microbiology, and business. Consult an advisor for requirements.