Program Overview

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

The Food Science and Technology (Meat Science) program is a multidisciplinary field that applies scientific disciplines, including chemistry, microbiology, nutrition, and engineering, to develop new food products and improve food safety and quality. Food scientists study the physical, microbiological, and chemical makeup of food, while food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.

Program Description

Food science is the science of food, and food scientists typically work in the food and beverage industry in areas such as quality assurance, product development, product procurement, research, sensory evaluation, sales, and food safety regulations. Graduates of the program will be prepared for postgraduate studies leading to research, production, and management careers in the food and feed industries, government, and academia.

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
• Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework

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 Principles of Biology: Cellular and Molecular Biology Laboratory
• Viewing A Wider World
  • ANSC 351V: Agricultural Animals of the World
• Departmental Requirements
  • FSTE 2110G: Food Science I
  • FSTE 320: Food Microbiology
  • FSTE 325: Food Analysis
  • FSTE 331: Food Preservation
  • FSTE 421: Food Chemistry
  • FSTE 423: Food Processing Technologies
  • FSTE 425: Sensory Evaluation of Foods and Product Development
  • 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 Algebra-Based Physics I Lab
• Non-Departmental Requirements
  • ANSC 2310: Introduction to Meat Science
  • BCHE 341: Survey of Biochemistry
  • BIOL 311 & 311L: General Microbiology and General Microbiology Laboratory
  • CHEM 2115: Survey of Organic Chemistry and Laboratory
• 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

Suggested Plan of Study

A suggested plan of study for students is provided, assuming student placement in MATH 1430G Intermediate Algebra and ENGL 1110G Rhetoric and Composition. The plan of study includes:

• First Year:
  • Fall: English Composition - Level 1, Area V/VI: Humanities or Creative/ Fine Arts, CHEM 1215G, FSTE 2110G
  • Spring: Oral Communication, Area V/VI: Humanities or Creative/ Fine Arts, CHEM 1225G, ANSC 2310, Elective
• Second Year:
  • Fall: ENGL 2210G or ENGL 2210H, Choose one from the following, MATH 1430G, Elective
  • Spring: BIOL 2110G & BIOL 2110L, NUTR 2110, ANSC 2330, PHYS 1230G & PHYS 1230L, Elective
• Third Year:
  • Fall: Choose one from the following, BIOL 311 & 311L, FSTE 320, Elective
  • Spring: FSTE 325, FSTE 421, FSTE 423, Elective
• Fourth Year:
  • Fall: ANSC 351V, FSTE 2130G, BCHE 341, FSTE 425, ANSC 301
  • Spring: FSTE 331, Viewing the Wider World, Elective