Food Science and Technology (Culinary Science) - Bachelor of Science in Food Science and Technology

Food science is the science of food.  Food scientists study the physical microbiological, and chemical makeup of food.  Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.  The food industry is the largest manufacturing industry in the United States.  This multidisciplinary field applies scientific disciplines including chemistry, microbiology, nutrition and engineering to develop new food products as well as the processes designed to improve food safety and the quality of foods.  Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods.  There are three concentration areas offered to allow students to focus on a specific area of interest:

  1. Science, Engineering and Technology
  2. Culinary Science
  3. Meat Science

Consider exploring food science through our introductory course:  Food Science I (FSTE 263G) which fulfills the general education Area III Laboratory Science requirement.  Food scientists typically work in the food and beverage industry in the areas of quality assurance, product development, product procurement, research, sensory evaluation, sales, and food safety regulations.  Graduates of the program will also be prepared for postgraduate studies leading to research, production and management careers in the food and feed industries, goverment and academia.

A minimum grade of C- is required in all classes with CHEM, BCHE, BIOL, FSTE, or HNDS prefix.

Requirements

Students must complete all University degree requirements, which include: General Education requirements, Viewing a Wider World requirements, and elective credits to total at least 120 credits with 48 credits in courses numbered 300 or above. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.

Prefix Title Credits
General Education
Area I: Communications
English Composition - Level 1 14
English Composition - Level 23
Technical and Scientific Communication3
Advanced Technical and Professional Communication
Oral Communication 13
Area II: Mathematics3
Calculus for the Biological and Management Sciences 23
Area III/IV: Laboratory Sciences and Social/Behavioral Sciences11
General Chemistry I4
General Chemistry II4
Survey of Food and Agricultural Issues3
Area V: Humanities 13
Area VI: Creative and Fine Arts 13
General Education Elective4
Cellular and Organismal Biology
and Cellular and Organismal Biology Laboratory
4
Viewing A Wider World 36
Food and Culture Around the World3
Departmental Requirements
HNDS 251Human Nutrition3
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
Culinary Science Concentration
HRTM 231Food Safety and Sanitation in the Hospitality Industry1
HRTM 263Food Production and Service Fundamentals3
HRTM 307Professional Development1
HRTM 363Quantity Food Production and Service4
HRTM 408Hospitality Internship1
HRTM 413Restaurant Operations Management4
HRTM 414Wine Appreciation3
Non-Departmental Requirements
ANSC 262Introduction to Meat Science3
BCHE 341Survey of Biochemistry4
BIOL 311
311 L
General Microbiology
and General Microbiology Laboratory
5
CHEM 211Organic Chemistry4
Choose one course from the following:3
Computer Literacy3
Technology and Communication for Business Management3
Fundamentals of Information Literacy and Systems3
Choose one course from the following:3
Statistical Applications3
Statistics for Business and the Behavioral Sciences3
Statistics for Business and the Behavioral Sciences3
Second Language: (not required)
Electives, to bring the total credits to 120 48
Total Credits120
 

A Suggested Plan of Study for Students

This roadmap assumes student  placement in MATH 142G Intermediate Algebra and ENGL 111G Rhetoric and Composition. The contents and order of this roadmap may vary depending on initial student placement in Mathematics and English. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change.

Plan of Study Grid
First Year
FallCredits
English Composition - Level 1 Course 1 4
Area V/VI: Humanities or Creative/ Fine Arts Course 1, 2 3
CHEM 111G General Chemistry I 4
FSTE 263G Food Science I 4
 Credits15
Spring
Oral Communication Course 1 3
Area V/VI: Humanities or Creative/ Fine Arts Course 1, 2 3
CHEM 112G General Chemistry II 4
HRTM 231 Food Safety and Sanitation in the Hospitality Industry 1
HRTM 263 Food Production and Service Fundamentals 3
 Credits14
Second Year
Fall
ENGL 218G
Technical and Scientific Communication 3
or Advanced Technical and Professional Communication
3
Choose one from the following: 3
Technology and Communication for Business Management  
Fundamentals of Information Literacy and Systems  
Computer Literacy  
CHEM 211 Organic Chemistry 4
MATH 142G Calculus for the Biological and Management Sciences 3 3
Elective Course 4 2
 Credits15
Spring
BIOL 211G
211GL
Cellular and Organismal Biology
and Cellular and Organismal Biology Laboratory
4
HNDS 251 Human Nutrition 3
FSTE 210G Survey of Food and Agricultural Issues 3
ANSC 262 Introduction to Meat Science 3
Elective Course 4 1
 Credits14
Third Year
Fall
Choose one from the following: 3
Statistics for Business and the Behavioral Sciences  
Statistical Applications  
Statistics for Business and the Behavioral Sciences  
BIOL 311
311 L
General Microbiology
and General Microbiology Laboratory
5
FSTE 320 Food Microbiology 4
FSTE 328 Introduction to Food Engineering 3
HRTM 307 Professional Development 1
 Credits16
Spring
FSTE 325 Food Analysis 3
FSTE 421 Food Chemistry 3
FSTE 423 Food Processing Technologies 4
BCHE 341 Survey of Biochemistry 4
Elective Course 4 1
 Credits15
Fourth Year
Fall
ANTH 360V Food and Culture Around the World 3
HRTM 363 Quantity Food Production and Service 4
HRTM 414 Wine Appreciation 3
FSTE 425 Sensory Evaluation of Foods 3
Elective Course 4 3
 Credits16
Spring
FSTE 331 Food Preservation 3
FSTE 429 Product Development 3
HRTM 413 Restaurant Operations Management 4
HRTM 408 Hospitality Internship 1
Viewing the Wider World 5 3
Elective Course 4 1
 Credits15
 Total Credits120