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 NUTR 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 2
ENGL 2210GProfessional & Technical Communication3
or ENGL 2210H Professional and Technical Communication Honors
Oral Communication 13
Area II: Mathematics
MATH 1430GApplications of Calculus I 23
Area III/IV: Laboratory Sciences and Social/Behavioral Sciences11
General Chemistry I Lecture and Laboratory for STEM Majors4
General Chemistry II Lecture and Laboratory for STEM Majors4
Survey of Food and Agricultural Issues3
Area V: Humanities 13
Area VI: Creative and Fine Arts 13
General Education Elective
BIOL 2110G
BIOL 2110L
Principles of Biology: Cellular and Molecular Biology
and Principles of Biology: Cellular and Molecular Biology Laboratory
4
Viewing A Wider World 36
Food and Culture Around the World3
Departmental Requirements
FSTE 2110GFood 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
NUTR 2110Human Nutrition3
Culinary Science Concentration
HRTM 2110Safety, Sanitation and Health in the Hospitality Industry1
HRTM 2120Food 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 2310Introduction to Meat Science3
BCHE 341Survey of Biochemistry4
BIOL 311
311 L
General Microbiology
and General Microbiology Laboratory
5
CHEM 2115Survey of Organic Chemistry and Laboratory4
Choose one course from the following:3
Technology and Communication for Business Management3
Introduction to Information Systems3
Choose one course from the following:3
Statistical Applications3
Introduction to Statistics3
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 1430G Intermediate Algebra and ENGL 1110G 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 1215G General Chemistry I Lecture and Laboratory for STEM Majors 4
FSTE 2110G Food Science I 4
 Credits15
Spring
Oral Communication Course 1 3
Area V/VI: Humanities or Creative/ Fine Arts Course 1, 2 3
CHEM 1225G General Chemistry II Lecture and Laboratory for STEM Majors 4
HRTM 2110 Safety, Sanitation and Health in the Hospitality Industry 1
HRTM 2120 Food Production and Service Fundamentals 3
 Credits14
Second Year
Fall
ENGL 2210G
Professional & Technical Communication 3
or Professional and Technical Communication Honors
3
Choose one from the following: 3
Technology and Communication for Business Management  
Introduction to Information Systems  
CHEM 2115 Survey of Organic Chemistry and Laboratory 4
MATH 1430G Applications of Calculus I 3
Elective Course 4 2
 Credits15
Spring
BIOL 2110G
BIOL 2110L
Principles of Biology: Cellular and Molecular Biology
and Principles of Biology: Cellular and Molecular Biology Laboratory
4
NUTR 2110 Human Nutrition 3
FSTE 2130G Survey of Food and Agricultural Issues 3
ANSC 2310 Introduction to Meat Science 3
Elective Course 4 1
 Credits14
Third Year
Fall
Choose one from the following: 3
Statistical Applications  
Introduction to Statistics  
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