Food Science and Technology (Science, Technology and Engineering) - 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. 

Consider exploring food science through our introductory course:  FSTE 2110G Food Science I 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 Sciences
CHEM 1215GGeneral Chemistry I Lecture and Laboratory for STEM Majors4
CHEM 1225GGeneral Chemistry II Lecture and Laboratory for STEM Majors4
FSTE 2130GSurvey 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
Departmental Requirements
FSTE 2110GFood Science I4
FSTE 320Food Microbiology4
FSTE 325Food Analysis3
FSTE 331Food Preservation3
FSTE 421Food Chemistry3
FSTE 423Food Processing Technologies4
FSTE 425Sensory Evaluation of Foods and Product Development3
NUTR 2110Human Nutrition3
Science, Technology and Engineering Concentration
FSTE 1120ACES in the Hole Foods I4
FSTE 2120ACES in the Hole Foods II4
FSTE 375Professional Development in Food Science1
FSTE 475ACES Foods at NMSU-Experiential Learning1
PHYS 1230G
PHYS 1230L
Algebra-Based Physics I
and Algebra-Based Physics I Lab
4
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 120 417
Total Credits120
1

See the General Education Section of the catalog for a full list of courses

2

MATH 1430G Applications of Calculus I is required for the degree but students may need to take any prerequisites needed to enter MATH 1430G first.

3

See the Viewing a Wider World Section of the catalog for a full list of courses

4

Elective credit may vary based on prerequisites, dual credit, AP credit, double majors, and/or minor coursework. The amount indicated in the requirements list is the amount needed to bring the total to 120 credits and may appear in variable form based on the degree. However students may end up needing to complete more or less on a case-by-case basis and students should discuss elective requirements with their advisor.

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
FSTE 1120 ACES in the Hole Foods I 4
Elective Course 3 1
 Credits15
Second Year
Fall
ENGL 2210G
Professional & Technical Communication
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 4 3
Elective Course 3 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
PHYS 1230G
PHYS 1230L
Algebra-Based Physics I
and Algebra-Based Physics I Lab
4
FSTE 2120 ACES in the Hole Foods II 4
 Credits15
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
Elective Course 4 3
 Credits15
Spring
FSTE 325 Food Analysis 3
FSTE 421 Food Chemistry 3
FSTE 423 Food Processing Technologies 4
FSTE 375 Professional Development in Food Science 1
Elective Course 3 4
 Credits15
Fourth Year
Fall
Viewing the Wider World 5 3
FSTE 2130G Survey of Food and Agricultural Issues 3
BCHE 341 Survey of Biochemistry 4
FSTE 425 Sensory Evaluation of Foods and Product Development 3
ANSC 2310 Introduction to Meat Science 3
 Credits16
Spring
FSTE 331 Food Preservation 3
Viewing a Wider World 5 3
FSTE 475 ACES Foods at NMSU-Experiential Learning 1
Elective Course 3 7
 Credits14
 Total Credits120
1

See the General Education Section of the catalog for a full list of courses

2

Students must take one Area V: Humanities and one Area VI: Creative and Fine Arts course in order to complete the General Education requirements

3

Elective credit may vary based on prerequisites, dual credit, AP credit, double majors, and/or minor coursework. The amount indicated in the requirements list is the amount needed to bring the total to 120 credits and may appear in variable form based on the degree. However students may end up needing to complete more or less on a case-by-case basis and students should discuss elective requirements with their advisor.

4

MATH 1430G Applications of Calculus I is required for the degree but students may need to take any prerequisites needed to enter MATH 1430G first.

5

See the Viewing a Wider World Section of the catalog for a full list of courses