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Food Science

University of Florida
Gainesville , United States
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Bachelors
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English
About Program

Program Overview

University of Florida Food Science Program

The Food Science program at the University of Florida applies engineering, biological, and physical sciences to study the nature of foods, the causes of food deterioration, the principles underlying food processing, and the development and improvement of foods for consumption. Students in this program study organic and food chemistry, biology, physics, government regulations in the food industry, food engineering, and microbiology.


About this Program

  • College: Agricultural and Life Sciences
  • Degree: Bachelor of Science
  • Credits for Degree: 120

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


Department Information

The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. The department’s programs are accredited by the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics.


Curriculum

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.


Critical Tracking

Critical Tracking records each student’s progress in courses that are required for progress toward each major. The critical-tracking requirements are as follows:


  • Semester 1: Complete CHM 2045/CHM 2045L or MAC 2311, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
  • Semester 2: Complete CHM 2045/CHM 2045L and MAC 2311, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
  • Semester 3: Complete CHM 2046/CHM 2046L and BSC 2010/BSC 2010L, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
  • Semester 4: Complete BSC 2011/BSC 2011L, with a 2.5 GPA required for all critical-tracking courses and a 2.0 UF GPA required.
  • Semester 5: Complete FOS 4722C, with a 2.0 Upper Division GPA required and a 2.0 UF GPA required.
  • Semester 6: Complete FOS 4311/FOS 4311L, with a 2.0 Upper Division GPA required and a 2.0 UF GPA required.
  • Semester 7: Complete FOS 4321C, with a 2.0 Upper Division GPA required and a 2.0 UF GPA required.
  • Semester 8: Complete FOS 4435C, with a 2.0 Upper Division GPA required and a 2.0 UF GPA required.

Plan of Study Grid

The plan of study grid outlines the courses required for each semester, including:


  • Semester One: AEB 2114L, CHM 2045 & 2045L, MAC 2311, State Core Gen Ed Composition, and State Core Gen Ed Humanities.
  • Semester Two: Quest 1, AEB 2014 or AEB 3103 or ECO 2013 or ECO 2023, CHM 2046 & 2046L, and Elective.
  • Semester Three: BSC 2010 & 2010L, PHY 2053 & 2053L, State Core Gen Ed Social and Behavioral Sciences, and Gen Ed Composition.
  • Semester Four: Quest 2, BSC 2011 & 2011L, CHM 2210, FOS 2040, and STA 2023.
  • Semester Five: AEC 3030C, CHM 2211 & 2211L, FOS 3060, FOS 4722C, and Elective.
  • Semester Six: FOS 4311 & 4311L, FOS 4731, HUN 2201, MCB 2000 & 2000L, and Elective.
  • Semester Seven: AEC 3033C, BCH 3025, FOS 4321C, FOS 4410C.
  • Semester Eight: FOS 4222 & 4222L, FOS 4427C, FOS 4435C, and Elective.

Student Learning Outcomes

Students in the Food Science program will learn to:


  1. Apply principles of chemistry, biology, physics, and analysis to solve problems related to composition, reactions, processing, quality, safety, and packaging of foods.
  2. Apply principles of microbiology and quality control, along with regulatory requirements, to assure the quality and safety of food products.
  3. Apply principles of food processing and engineering to the selection of appropriate methods for commercial food production.
  4. Analyze and interpret analytical data using knowledge and application of food science, technology, and related tools.
  5. Create, interpret, and analyze written text, oral messages, and multimedia presentations used in agricultural and life sciences.

Assessment Types

Assessment types include:


  • Food product development project
  • Speeches
  • Papers

Before Graduating

Before graduating, students must:


  • Successfully complete a product development project administered in FOS 4435C, the undergraduate capstone course.
  • Achieve minimum grades of C in AEC 3030C and AEC 3033C.
  • Complete requirements for the baccalaureate degree, as determined by faculty.
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