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  • Food Science

    The food science major prepares students for careers in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety and nutrition.

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


    Critical TrackingModel Semester Plan

    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.

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    Critical Tracking

    Critical Tracking records each student’s progress in courses that are required for entry to 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

    • Complete CHM 2045/2045L or MAC 2311
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 2

    • Complete CHM 2045/2045L and MAC 2311
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 3

    • Complete CHM 2046/2046L and BSC 2010/2010L
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 4

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

    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.

    Semester 1 Credits
    CHM 2045 General Chemistry 1, 3 credits, and
    CHM 2045L General Chemistry 1 Laboratory, 1 credit
    State Core GE-B/P
    4
    MAC 2311 Analytic Geometry and Calculus 1
    State Core GE-M
    4
    Composition
    State Core GE-C; WR
    3
    Elective 1
    Humanities
    State Core GE-H
    3
    Total 15
    Semester 2 Credits
    AEB 2014 Economic Issues, Food and You, 3 credits, or
    AEB 3103 Principles of Food and Resource Economics, 4 credits, or
    ECO 2013 Principles of Macroeconomics, 4 credits, or
    ECO 2023 Principles of Microeconomics, 4 credits (GE-S)
    3-4
    CHM 2046 General Chemistry 2, 3 credits, and
    CHM 2046L General Chemistry 2 Laboratory, 1 credit
    GE-P
    4
    IUF 1000 What is the Good Life
    GE-H
    3
    Electives 4
    Total 14-15
    Semester 3 Credits
    BSC 2010 Integrated Principles of Biology 1, 3 credits, and
    BSC 2010L Integrated Principles of Biology Laboratory 1, 1 credit
    GE-B
    4
    PHY 2004 Applied Physics 1, 3 credits, and
    PHY 2004L Laboratory for Applied Physics 1, 1 credit
    GE-P
    4
    Composition
    GE-C; WR
    3
    Elective 1
    Social and Behavioral Sciences
    State Core GE-S
    3
    Total 15
    Semester 4 Credits
    AEB 3114L Introduction to Agricultural Computer Applications 1
    BSC 2011 Integrated Principles of Biology 2, 3 credits, and
    BSC 2011L Integrated Principles of Biology Laboratory 2, 1 credit
    GE-B
    4
    CHM 2210 Organic Chemistry 1
    Minimum grade of C within two attempts, including withdrawals
    3
    FOS 3042 Introductory Food Science 3
    STA 2023 Introduction to Statistics 1
    GE-M
    3
    Elective 1
    Total 15
    Semester 5 Credits
    AEC 3030C Effective Oral Communication 3
    CHM 2211 Organic Chemistry 2, 3 credits, and
    CHM 2211L Organic Chemistry Laboratory, 2 credits
    5
    FOS 4722C Quality Control in Food Systems 3
    Elective 4
    Total 15
    Semester 6 Credits
    FOS 4311 Food Chemistry, 3 credits, and
    FOS 4311L Food Chemistry Laboratory, 1 credit
    4
    FOS 4731 Government Regulations and the Food Industry 2
    HUN 2201 Fundamentals of Human Nutrition 3
    MCB 2000 Microbiology, 3 credits, and
    MCB 2000L Microbiology Laboratory, 1 credit
    4
    Elective 3
    Total 16
    Semester 7 Credits
    AEC 3033C Research and Business Writing in Agricultural and Life Sciences
    WR
    3
    AOM 4062 Principles of Food Engineering 4
    BCH 3025 Fundamentals of Biochemistry 4
    FOS 4321C Food Analysis 4
    Total 15
    Semester 8 Credits
    FOS 4222 Food Microbiology, 3 credits, and
    FOS 4222L Food Microbiology Laboratory, 2 credits
    5
    FOS 4427C Principles of Food Processing 4
    FOS 4435C Food Product Development 3
    Elective 3
    Total 15

    Take CHM 2210 and CHM 2211/2211L -or- MAC 2312 and CHM 2200/2200L.

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

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    Related Food Science and Human Nutrition Programs

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majors: food-science