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  • 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. 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.


    Additional Major Information

    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.

    Skills Students 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.
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    Curriculum Map

    I = Introduced; R = Reinforced; A = Assessed

    Courses Content Critical Thinking Communication
    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      
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    Assessment Types

    • Food product development project
    • Speeches
    • Papers
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alc: food-science