Academic Learning Compact - Food Science and Human Nutrition - Food Science

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. You 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.

Additional information is available from your major's website.

Before Graduating You Must

• Pass the three comprehensive examinations administered in the capstone course, FOS 4435C. Questions for the examinations are developed and evaluated by a team of faculty and cover material from the following required courses:
  • FOS 4222 and 4222L Food Microbiology and Laboratory
  • FOS 4311 and 4311L Food Chemistry and Laboratory
  • FOS 4321C Food Analysis
  • FOS 4427C Principles of Food Processing
  • FOS 4435C Food Product Development
  • FOS 4722C Quality Control in Food Systems
  • FOS 4731 Government Regulations and the Food Industry
• Pass 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.

Skills You Will Acquire in the Major (SLOs)

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.
4. Analyze and interpret analytical data using knowledge and application of food science, technology and related tools.
5. Create, interpret and analyze written text, oral messages and multimedia presentations used in agricultural and life sciences.