Food Science

major

This major uses engineering, biological, and physical sciences to study the nature of foods, the causes of food deterioration, the principles underlying food processing, and the development and improvement of foods for consumption. Food Science students study organic and food chemistry, biology, physics, government regulations in the food industry, food engineering, and microbiology.

About this Program

To graduate with this major, students must complete all university, college, and major requirements.

Department Information

The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. FSHN has nearly 25 full-time faculty members, 80 graduate assistants, and 600 undergraduate students. The department’s programs are accredited by the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics. After completing undergraduate degrees, FSHN students typically move on to employment in the food industry, healthcare settings, graduate, or professional programs.
Website

CONTACT

Email | 352.392.1881 (tel) | 352.392.9467 (fax)

P.O. Box 110370
572 Newell Drive
359 FOOD SCIENCE & HUMAN NUTRITION BUILDING
GAINESVILLE FL 32611-0370
Map

 Curriculum

The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.

The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.

Critical Tracking records each student’s progress in courses that are required for progress toward each major. Please note the critical-tracking requirements below on a per-semester basis.

Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

Semester 1

Semester 2

Semester 3

Semester 4

  • Complete BSC 2011/BSC 2011L
  • 2.5 GPA required for all critical-tracking courses
  • 2.0 UF GPA required

Semester 5

  • Complete FOS 4722C
  • 2.0 Upper Division GPA required
  • 2.0 UF GPA required

Semester 6

Semester 7

  • Complete FOS 4321C
  • 2.0 Upper Division GPA required
  • 2.0 UF GPA required

Semester 8

  • Complete FOS 4435C
  • 2.0 Upper Division GPA required
  • 2.0 UF GPA required

To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. These courses must be completed by the terms as listed above in the Critical Tracking criteria.

This semester plan represents an example progression through the major. Actual courses and course order may be different depending on the student's academic record and scheduling availability of courses. Prerequisites still apply.

Plan of Study Grid
Semester OneCredits
AEB 3114L Introduction to Agricultural Computer Applications 1
CHM 2045
2045L
General Chemistry 1
and General Chemistry 1 Laboratory (Critical Tracking; State Core Gen Ed Biological and Physical Sciences)
4
MAC 2311 Analytic Geometry and Calculus 1 (Critical Tracking; State Core Gen Ed Mathematics) 4
State Core Gen Ed Composition; Writing Requirement 3
State Core Gen Ed Humanities 3
 Credits15
Semester Two
Quest 1 (Gen Ed Humanities) 3
Select one: 3-4
Economic Issues, Food and You  
Principles of Food and Resource Economics  
Principles of Macroeconomics  
Principles of Microeconomics (Gen Ed Social and Behavioral Sciences)  
CHM 2046
2046L
General Chemistry 2
and General Chemistry 2 Laboratory (Critical Tracking; Gen Ed Physical Sciences)
4
Elective 3
 Credits13-14
Semester Three
BSC 2010
2010L
Integrated Principles of Biology 1
and Integrated Principles of Biology Laboratory 1 (Critical Tracking; Gen Ed Biological Sciences)
4
PHY 2053
2053L
Physics 1
and Laboratory for Physics 1 (Gen Ed Physical Sciences)
5
State Core Gen Ed Social and Behavioral Sciences 3
Gen Ed Composition; Writing Requirement 3
 Credits15
Semester Four
Quest 2 3
BSC 2011
2011L
Integrated Principles of Biology 2
and Integrated Principles of Biology Laboratory 2 (Critical Tracking; Gen Ed Biological Sciences)
4
CHM 2210 Organic Chemistry 1 (minimum grade of C within two attempts, including withdrawals) 1 3
FOS 3042 Introductory Food Science 3
STA 2023 Introduction to Statistics 1 (Gen Ed Mathematics) 3
 Credits16
Semester Five
AEC 3030C Effective Oral Communication 3
CHM 2211
2211L
Organic Chemistry 2
and Organic Chemistry Laboratory
5
FOS 3060 Life After Graduation 1
FOS 4722C Quality Control in Food Systems (Critical Tracking) 3
Elective 3
 Credits15
Semester Six
FOS 4311
4311L
Food Chemistry
and Food Chemistry Laboratory (Critical Tracking)
4
FOS 4731 Government Regulations and the Food Industry 2
HUN 2201 Fundamentals of Human Nutrition 3
MCB 2000
2000L
Microbiology
and Microbiology Laboratory
4
Elective 3
 Credits16
Semester Seven
AEC 3033C Research and Business Writing in Agricultural and Life Sciences (Writing Requirement) 3
BCH 3025 Fundamentals of Biochemistry 4
FOS 4321C Food Analysis (Critical Tracking) 4
FOS 4410C Introduction to Unit Operations in Food Processing 4
 Credits15
Semester Eight
FOS 4222
4222L
Food Microbiology
and Food Microbiology Laboratory
5
FOS 4427C Principles of Food Processing 4
FOS 4435C Food Product Development (Critical Tracking) 3
Elective 3
 Credits15
 Total Credits120

Additional electives may be needed to complete the 120 credits required for graduation.


Food science applies the principles of chemistry, biology, physics and analysis to solve problems related to composition, reactions, processing, quality, safety and packaging of foods. Students will learn to apply principles of microbiology and quality control with regulatory requirements to assure the quality and safety of food products. Emphasis will be placed on food processing and engineering in selecting appropriate methods for commercial food production.

Before Graduating Students Must

  • Successfully complete a product development project administered in FOS 4435C, the undergraduate capstone course. The skills to complete the project will have been acquired from the required food science courses. The project is evaluated using a rubric approved by a faculty committee.
  • Achieve minimum grades of C in AEC 3030C and AEC 3033C. These courses are graded using rubrics developed by a faculty committee.
  • Complete requirements for the baccalaureate degree, as determined by faculty.

Students in the Major Will Learn to

Student Learning Outcomes (SLOs)

Content

  1. Apply principles of chemistry, biology, physics and analysis to solve problems related to composition, reactions, processing, quality, safety and packaging of foods.
  2. Apply principles of microbiology and quality control, along with regulatory requirements, to assure the quality and safety of food products.
  3. Apply principles of food processing and engineering to the selection of appropriate methods for commercial food production.

Critical Thinking

  1. Analyze and interpret analytical data using knowledge and application of food science, technology and related tools.

Communication

  1. Create, interpret and analyze written text, oral messages and multimedia presentations used in agricultural and life sciences.

Curriculum Map

I = Introduced; R = Reinforced; A = Assessed

Courses SLO 1 SLO 2 SLO 3 SLO 4 SLO 5
AEC 3030C I, R, A
AEC 3033C I, R, A
AOM 4062 I
FOS 4222 and 4222L I, R
FOS 4311 and 4311L I, R
FOS 4321C R R
FOS 4427C I
FOS 4435C R, A R, A R, A R, A R
FOS 4722C R R R R
FOS 4731 R

Assessment Types

  • Food product development project
  • Speeches
  • Papers