Program Overview

Food Science and Technology (Meat Science) - Bachelor of Science in Food Science and Technology

Food science is the science of food, and food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. The food industry is the largest manufacturing industry in the United States. This multidisciplinary field applies scientific disciplines, including chemistry, microbiology, nutrition, and engineering, to develop new food products and improve food safety and quality.

Requirements

Students must complete all University degree requirements, which include:

• General Education requirements
• Viewing a Wider World requirements
• Elective credits to total at least 120 credits with 48 credits in courses numbered 300 or above

Course List

The following courses are required for the program:

• English Composition - Level 1
• English Composition - Level 2
• Oral Communication
• Area II: Mathematics
  • MATH 1430G: Applications of Calculus I
• Area III/IV: Laboratory Sciences and Social/Behavioral Sciences
  • CHEM 1215G: General Chemistry I Lecture and Laboratory for STEM Majors
  • CHEM 1225G: General Chemistry II Lecture and Laboratory for STEM Majors
  • FSTE 2130G: Survey of Food and Agricultural Issues
• Area V: Humanities
• Area VI: Creative and Fine Arts
• General Education Elective
  • BIOL 2110G & BIOL 2110L: Principles of Biology: Cellular and Molecular Biology and Laboratory
• Viewing A Wider World
  • ANSC 351V: Agricultural Animals of the World
• Departmental Requirements
  • FSTE 2110G: Food Science I
  • FSTE 4110: Food Microbiology
  • FSTE 4140: Food Analysis
  • FSTE 4130: Food Preservation
  • FSTE 4120: Food Chemistry
  • FSTE 4230: Food Processing Technologies
  • FSTE 4250: Sensory Evaluation of Foods and Product Development
  • FSTE 4150: Food Safety
  • NUTR 2110: Human Nutrition
• Meat Science Concentration
  • ANSC 2330: Animal Production
  • ANSC 301: Animal and Carcass Evaluation
  • PHYS 1230G & PHYS 1230L: Algebra-Based Physics I and Laboratory
• Non-Departmental Requirements
  • ANSC 2310: Introduction to Meat Science
  • BCHE 395: Biochemistry I
  • BIOL 311 & 311L: General Microbiology and Laboratory
  • CHEM 2120: Integrated Organic Chemistry and Biochemistry
• Electives
  • Choose one course from the following:
    • AEEC 2140: Technology and Communication for Business Management
    • BCIS 1110: Introduction to Information Systems
  • Choose one course from the following:
    • A ST 311: Statistical Applications
    • MATH 1350G: Introduction to Statistics

Roadmap

A suggested plan of study for students is provided below:

First Year

• Fall:
  • English Composition - Level 1
  • Area V/VI: Humanities or Creative/Fine Arts
  • CHEM 1215G: General Chemistry I Lecture and Laboratory for STEM Majors
  • FSTE 2110G: Food Science I
• Spring:
  • Oral Communication
  • Area V/VI: Humanities or Creative/Fine Arts
  • CHEM 1225G: General Chemistry II Lecture and Laboratory for STEM Majors
  • ANSC 2310: Introduction to Meat Science
  • Elective

Second Year

• Fall:
  • ENGL 2210G or ENGL 2210H: Professional and Technical Communication Honors
  • Choose one from the following:
    • AEEC 2140: Technology and Communication for Business Management
    • BCIS 1110: Introduction to Information Systems
  • CHEM 2120: Integrated Organic Chemistry and Biochemistry
  • MATH 1430G: Applications of Calculus I
  • Elective
• Spring:
  • BIOL 2110G & BIOL 2110L: Principles of Biology: Cellular and Molecular Biology and Laboratory
  • NUTR 2110: Human Nutrition
  • ANSC 2330: Animal Production
  • PHYS 1230G & PHYS 1230L: Algebra-Based Physics I and Laboratory
  • Elective

Third Year

• Fall:
  • Choose one from the following:
    • A ST 311: Statistical Applications
    • MATH 1350G: Introduction to Statistics
  • BIOL 311 & 311L: General Microbiology and Laboratory
  • FSTE 4110: Food Microbiology
  • FSTE 4150: Food Safety
  • Elective
• Spring:
  • FSTE 4140: Food Analysis
  • FSTE 4120: Food Chemistry
  • FSTE 4230: Food Processing Technologies
  • Elective

Fourth Year

• Fall:
  • ANSC 351V: Agricultural Animals of the World
  • FSTE 2130G: Survey of Food and Agricultural Issues
  • BCHE 395: Biochemistry I
  • FSTE 4250: Sensory Evaluation of Foods and Product Development
  • ANSC 301: Animal and Carcass Evaluation
• Spring:
  • FSTE 4130: Food Preservation
  • Viewing the Wider World
  • Elective