B.S. Food Science and Technology
Course Sequence Sheet 2013-2014
Your program plan sheet lists the current graduation requirements for the Food Science and Technology Program.
The following is a suggested schedule you may use as a guideline to meet those stated requirements.
1st Year — Fall Semester
ENGL-101 Composition I –ORENGL-111 Freshman English-Honors I
CR
3
MATH-153 Calculus I -ORMATH-156 Calculus and Analytical Geometry
(Math Placement Test or MATH-121)
4
CHEM-135 College Chemistry I (MATH-120
or higher)
5
FN-xxx
2
Food Science as a Profession *
SEMESTER TOTAL:
2nd Year — Fall Semester
ENGL-102 Composition II (ENGL-101) -ORENGL-112 Freshman English – Honors II –ORENGL-113 Honors Seminar I
CHEM-311 Biochemistry (CHEM-201)
PHYS-211 Intro to Physics –ORPHYS-241 College Physics I (MATH-153 or 156)
CR
3
4
General Education—Social and Behavioral
Sciences ***
3
FN-212
FN-438
FN-442
Nutrition (BIO-132 or 234 and
any CHEM)
Experimental Foods (FN-240,
CHEM-135) *
Basic Sensory Evaluation (FN-240) *
CR
3
4
SPCOM-100 Fundamentals of Speech
3
General Education—Contemporary Issues ***
(Recommend FN-244 Farm to Fork: Food Issues)
3
SEMESTER TOTAL:
2nd Year — Spring Semester
14
CR
4
FN-240
Food Science (CHEM-201)
BIO-306
General Microbiology (Any CHEM)
4
STAT-320
Statistical Methods (Math Placement
Test or MATH 120)
3
General Education—Arts and Humanities ***
3
Elective/Minor/Concentration ***
3
SEMESTER TOTAL:
3rd Year — Spring Semester
CHEM-315 Food Chemistry (CHEM-201) **
17
CR
3
3
BIO-406
Food Microbiology (BIO-306) **
3
3
FN-350
Food Processing (FN-240, BIO-306,
CHEM-135) **
3
3
Elective/Minor/Concentration ***
3
Continued (over)
CR
4
CHEM-201 Organic Chemistry (CHEM-135)
1618
General Education—Social and Behavioral
Sciences ***
SEMESTER TOTAL:
Physiology and Anatomy (CHEM-135)
3-5
3
3rd Year — Fall Semester
BIO-234
14
General Education—Social Responsibility ***
SEMESTER TOTAL:
1st Year — Spring Semester
15
BUMKG-330 Principles of Marketing –ORBUMGT-304 Principles of Management
3
Elective/Minor/Concentration ***
3
SEMESTER TOTAL:
15
FST_2013.2104 Sequence Sheet_4 yr plan_041713
B.S. Food Science and Technology
Course Sequence Sheet 2013-2014
Page Two
CR
Summer Semester
FN-497E
FN-449
Field Experience -ORCo-op
1
2
If an Independent Study is planned later, this
summer experience is not necessary. If FN-497E is
taken in the summer, FN-497C (1 cr) is then
required in the fall.
4th Year — Fall Semester
FN-497C
FN-435
FN-450
FN-410
Field Experience (Take only if FN-497E
was taken earlier)
Food Analysis (CHEM-315) *
Food Engineering (CHEM-201,
MATH-153 or 156, FN-350) *
Food Policy, Regulation, and Law *
CR
1
3
3
3
General Education—Arts and Humanities ***
3
Elective/Minor/Concentration ***
3
SEMESTER TOTAL:
1516
4th Year — Spring Semester
FN-400
Food Quality (FN-350, STAT-130
or 320) **
EDUC-307 Applied Human Relations –ORINMGT-400 Organizational Leadership RES-C
(Senior level)
CR
4
2-3
Elective/Minor/Concentration ***
Elective/Minor/Concentration ***
3
3
Independent Study (if needed)
2
* Fall semesters only
** Spring semesters only
*** This area offers possible GLP or RES qualifying courses to select from.
SEMESTER TOTAL:
1415