FOOD SCIENCE & INDUSTRY
KANSAS STATE UNIVERSITY
Science Option
College of Agriculture
(Curriculum works for Pre-Vet and Pre-Med students)
NAME
June 2013
ID #
**126 Total Hours for Graduation — 45 hours must be at the 300 level or above**
1,2,3
1,2,3
1,2,3
1,2,3
COMMUNICATIONS (10-12 hrs)
ENGL
100
Expository Writing I
ENGL
200
Expository Writing II
Select one:
COMM 105
Public Speaking IA
COMM 106
Public Speaking I
3
3
2
3
One additional course in communications
1,2,3
xSOCIAL SCIENCES & HUMANITIES (12 hrs)
ECON
110
Prin Macro Economics
3
CORE FOOD SCIENCE COURSES (30-31 hrs)
(Must have 2.0 GPA average in core food science courses)
1
FDSCI
101
Food Science Orientation*
1,2
2
1
2
1
1
1
1
1
2
2
FDSCI
302
Intro Food Science
FDSCI
305
Fund of Food Processing
FDSCI
500
Food Science Seminar (Sr only)
FDSCI
501
Food Chemistry
FDSCI
600
Food Microbiology
FDSCI
601
Food Microbiology Lab
FDSCI
690
Principles of HACCP
FDSCI
727
Chemical Mthd of Food Analysis
FDSCI
728
Physical Mthd of Food Analysis
GRSC
540
Eng App to Grain/Food Products
GRSC
541
Eng App to Grn/Fd Products Lab
Select one (HN 132 recommend unless in Pre-Vet
curriculum):
1,2,3 HN
132
Basic Nutrition
1,2
ASI
318
Fundamentals of Nutrition
Select one:
1
FDSCI
695
Quality Assurance Food Prod
1
FDSCI
740
R&D Food Product Development
1
3
3
1
3
2
2
2
2
2
3
1
3
3
3
4
PROFESSIONAL ELECTIVES (20 hrs)a
Processing Electives (Must have 3 processing electives from at least 2
QUANTITATIVE STUDIES (13hrs)
1,2,3
1,2,3
1,2,3
1,2,
1,2,3
2
1,2,3
MATH
100
MATH
220
Select one:
STAT
325
STAT
340
STAT
350
Select one:
STAT
341
STAT
351
commodity areas - Dairy, Grain, Meat, or Fruit/Vegetables):
College Algebra
Anal Geometry & Calc I
3
4
Intro to Statistics
Biometrics
Business & Econ Stat I
3
3
3
Biometrics II
Business & Econ Stat II
3
3
___________________________________________________
___________________________________________________
___________________________________________________
Remaining Professional Electives:
___________________________________________________
___________________________________________________
BIOLOGICAL SCIENCES (8 hrs)
1,2,3
1,2
BIOL
BIOL
198
455
Principles of Biology
General Microbiology
___________________________________________________
4
4
___________________________________________________
___________________________________________________
PHYSICAL SCIENCES (23 hrs)
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
2
CHM
210
CHM
230
CHM
350
CHM
351
BIOCH 521
BIOCH 522
Select one:
PHYS
113
PHYS
115
4
4
3
2
3
2
General Physics I
Descriptive Physics
4
5
a = See Professional Electives Course List
1 = Fall
___________________________________________________
Chemistry I
Chemistry II
Gen Organic Chem
Gen Organic Chem Lab
Gen Biochemistry
Gen Biochemistry Lab
2 = Spring
___________________________________________________
K-STATE 8 REQUIREMENTS
Each student must successfully complete courses to cover all of the K-State 8 areas.
__________________
___________________
__________________
___________________
__________________
___________________
__________________
___________________
3 = Summer
June 2013
1
1,2
1,2
1
1
1
2
2
2EY
1
2
1,2,3
1,2
1,2
1
1,2
1
1
1
2
2
1EY
FOOD SCIENCE AND INDUSTRY SCIENCE OPTION
PROFESSIONAL ELECTIVES LIST
PROCESSING ELECTIVES
310 Poultry Products Evaluation
350 Meat Science
361 Meat Animal Processing
370 Principles of Meat Evaluation
405 Fundamentals of Milk Processing
495 Advanced Meat Evaluation
608 Dairy Food Processing & Technology
610 Processed Meat Operations
640 Poultry Products Technology
671 Meat Selection and Utilization
777 Meat Technology
660 International Study Experience Food Sci
101 Intro to Grain Science and Industry
150 Principles of Milling
405 Grain Analysis Techniques
602 Cereal Science
625 Flour and Dough Testing
635 Baking Science I
636 Baking Science I Lab
637 Baking Science II
638 Baking Science II Lab
325 Introduction to Organic Farming
ASI
ASI
ASI
ASI
ASI
ASI
ASI
ASI
ASI
ASI
ASI
FDSCI
GRSC
GRSC
GRSC
GRSC
GRSC
GRSC
GRSC
GRSC
GRSC
HORT
1,2
1
2
1
1,2
1,2
1,2,3
1,2,3
2
1,2
1,2
1
1,2,3
1,2
1,2
1,2
1,2
1,3
AGCOM
AGCOM
AGCOM
ASI
COMM
COMM
COMM
COMM
COMM
ENGL
ENGL
HMD
MC
MC
MC
MC
MKTG
SOCWK
2
1,2
1,2
2
2
2OY
1,2,3
1
1
1,2
1,2
1
2
2OY
2
1,2
1,2
1
2
1,2,3
1,2,3
1,2,3
SI
1,2,3
ASI
ASI
ASI
ASI
ASI
ASI
ASI
AGRON
BIOL
BIOL
BIOL
BIOL
BIOL
BIOL
BIOL
CHM
CHM
DMP
FDSCI
FDSCI
FDSCI
FDSCI
FDSCI
FDSCI
COMMUNICATIONS
400 Ag Business Communications
590 New Media Technology
610 Crisis Communication
495 Advanced Meat Evaluation
311 Bus and Professional Speaking
321 Public Speaking II
322 Interpersonal Communication
326 Small Group Discussion Methods
535 Communication Leadership
300 Expository Writing III
516 Written Communication for Sci.
643 Food Writing
110 Mass Comm in Society
112 Web Communications in Society
120 Principles of Advertising
180 Fund of Public Relations
542 Professional Selling and Sales
612 Fund Comm for Ag & Food Sci
FOOD SCIENCE ELECTIVES
303 Hist & Attitudes Animal Ag
315 Livestock and Meat Evaluation
500 Genetics
533 Anatomy & Physiology
595 Contemporary Issues in An Sci & Ag
645 Poultry Management
660 International Study Experience in ASI
335 Environmental Quality
330 Public Health Biology
340 Human Body
450 Modern Genetics
530 Pathogenic Microbilogy
541 Cell Biology
609 Cell and Mol Biol of Human Diseases
690 Microbial Physiology and Metabolism
550 Organic Chemistry II
551 Organic Chemistry II Lab
650 Fund of Public Health and Food Safety
430 Food Products Evaluation
603 Food Science Internship
630 Food Science Problems
710 Kosher and Halal Food Regulations
713 Rapid Methods and Auto in Micro
730 Food Safety and Security
2
3
2
2
3
2
3
2
3
2
3
3
3
3
2
3
3
2
2
3
1
2
3
3
3
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
3
3
3
3
3
8
4
3
3
3
2
3
2
3
3
1-6
1-3
2
2
2
1,2,3
2
2
1,2,3
1
2
1,2
2
1
2
1,2
1,2
1
1,2
1,2
1
1
1
2
1,2,3
FDSCI
FDSCI
GENAG
GENAG
GENAG
GENAG
GNHE
GRSC
GRSC
HMD
HMD
HMD
HN
HN
HN
HN
HN
HN
HORT
PHYS
731
791
210
505
711
721
310
651
661
220
341
442
352
400
413
600
620
701
780
114
Food Prot and Def: Essential Concepts
Adv Application of HACCP Prin
Human & Cultural Diversity in Ag Sci
Comparative Agriculture
Occupational and Agricultural Health
Occupational and Ag Safety and Health
Human Needs
Food and Feed Prod Protection
Quality of Feed & Food Ingredients
Environmental Issues in Hospitality
Principles of Food Production Mngmt
Introduction to Wines
Personal Wellness
Human Nutrition
Science of Food
Public Health Nutrition
Nutrient Metabolism
Sensory Analysis
Health Promoting Phytochemicals
General Physics II
ANY FOREIGN LANGUAGE
TECHNOLOGY ELECTIVES
290 Micro Computer Applications
160
Intro Ag Systems & Technology
450
Sensors/Control Ag Biol Systems
101 Intro to Information Technology
102 Intro to PC Spreadsheet Applications
103 Intro to PC Database Applications
104 Intro to PC Word Processing
105 Intro to Computer Programming
1,2
1
2
1,2,3
1,2,3
1,2,3
1,2,3
1,2
ASI
ATM
ATM
CIS
CIS
CIS
CIS
CIS
1,2,3
1,2,3
1,2
1
1,2
1,2
1,2
1
1,2
1,2
1,2
1,2
1,2
2
1
2
2
2
2
1
2
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2
1,2,3
1,2,3
1
1,2
1,2,3
1,2
2
2
BUSINESS, MANAGEMENT & ECON ELECTIVES
ACCTG 231 Accounting Business Operations
ACCTG 241 Accounting Investing & Financing
AGEC
120 Ag Econ & Agribusiness
AGEC
202 Small Business Operations
AGEC
308 Farm and Ranch Management
AGEC
315 Contemporary Issues in Global Food
AGEC
318 Food & Agribusiness Management
AGEC
410 Agricultural Policy
AGEC
420 Commodity Futures
AGEC
500 Production Economics
AGEC
505 Agricultural Market Structures
AGEC
513 Agriculture Finance
AGEC
515 Food and Agribusiness Marketing
AGEC
516 Ag Law and Economics
AGEC
520 Market Fund & Futures Opt Trad
AGEC
570 Food Mfg, Distribution & Retailing
AGEC
599 Food and Agribusiness Strategies
AGEC
605 Price Analysis and Forecasting
AGEC
623 International Agriculture Trade
AGEC
632 Agribusiness Logistics
AGEC
680 Risk Management
ECON
120 Prin Micro Economics
ECON
510 Intermediate Macro Economics
ECON
520 Intermediate Micro Economics
FINAN
450 Principles of Finance
MANGT 300 Intro to Total Quality Management
MANGT 366 Management Info Systems
MANGT 390 Business Law I
MANGT 420 Management Concepts
MANGT 421 Intro to Operations Management
MANGT 530 Industrial & Labor Relations
MANGT 531 Personnel & Human Resource Mgmt.
MKTG
400 Marketing
MKTG
450 Consumer Behavior
MKTG
541 Retailing
MKTG
542 Prof Selling and Sales Management
1= FALL 2= SPRING 3= SUMMER AY= Alternate yrs. OY= Odd yrs. EY= Even yrs.
- Other professional electives can be substituted as appropriate by checking with the Chair of the FDSCI program
2
3
2
1-4
3
3
3
4
3
3
3
1
3
3
4
3
4
2-3
2
4
3
3
3
1
1
1
1
1
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
1
3
3
3
3
3
3
3
3
3
3