Jun 08, 2025

2024-2025 Undergraduate Catalog

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2024-2025 Undergraduate Catalog

Food and Nutritional Sciences: Food Science, B.S.

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Curriculum Guide

Freshman Year

First Semester

ENGL 100 - Ideas and Their Expression I 3 Credit(s)
BIOL 100 - Biological Science 4 Credit(s)
FCS 160 - Introduction to Family and Consumer Sciences 2 Credit(s)
MATH 111 - College Algebra and Trigonometry 4 Credit(s)
CHEM 106 - General Chemistry VI 3 Credit(s)
CHEM 116 - General Chemistry VI Laboratory 1 Credit(s)

Semester Total: 17

Second Semester

ENGL 101 - Ideas and Their Expression II 3 Credit(s)
FCS 150 - Food Preparation/Meal Management 2 Credit(s)
FCS 151 - Food Preparation/Meal Management Lab 1 Credit(s)
CHEM 107 - General Chemistry VII 3 Credit(s)
CHEM 117 - General Chemistry VII Laboratory 1 Credit(s)
Gen Ed: Knowledge of Afr Ameri Cult 3 Credit(s)
MATH 112 - Calculus for Business and Technology 4 Credit(s)

Semester Total: 17

Sophomore Year

First Semester

SPCH 250 - Speech Fundamentals 3 Credit(s)
FCS 245 - Introduction to Food Science 3 Credit(s)
FCS 260 - Introduction to Human Development 3 Credit(s)
BIOL 221 - General Microbiology 4 Credit(s)
CHEM 221 - Organic Chemistry I 3 Credit(s)
CHEM 223 - Organic Chemistry I Laboratory 1 Credit(s)

Semester Total: 18

Second Semester

FCS 157 - Introduction to Human Nutrition 3 Credit(s)
PHYS 110 - Survey of Physics 2 Credit(s)
PHYS 111 - Survey of Physics Lab 1 Credit(s)
CHEM 222 - Organic Chemistry II 3 Credit(s)
CHEM 224 - Organic Chemistry II Laboratory 1 Credit(s)
MATH 224 - Introduction to Probability and Statistics 3 Credit(s)

Semester Total: 14

Junior Year

First Semester

CHEM 251 - Elementary Biochemistry 2 Credit(s)
CHEM 252 - Elementary Biochemistry Laboratory 1 Credit(s)
EHS 101 - Introduction to Occupational Safety and Health 3 Credit(s)
Gen Ed: Global Awareness 3 Credit(s)
ABM 434 - Food and Agribusiness Marketing 3 Credit(s)

Semester Total: 12

Second Semester

FCS 345 - Food Chemistry 3 Credit(s)
FCS 346 - Food Safety and Sanitation 3 Credit(s)
FCS 347 - Food Engineering 3 Credit(s)
FCS 445 - Food Preservation 3 Credit(s)
FCS 398 - Food and Nutritional Biochemistry 3 Credit(s)

Semester Total: 15

Senior Year

First Semester

FCS 448 - Animal Food Products 3 Credit(s)
FCS 440 - Food Microbiology and Biotechnology 3 Credit(s)
FCS 456 - Nutrition Education 3 Credit(s)
FCS 460 - Applied Research in Family & Consumer Sciences 3 Credit(s)
FCS 447 - Food Analysis (formerly FCS 547) 3 Credit(s)

Semester Total: 15

Second Semester

FCS 442 - Sensory Evaluation of Foods 3 Credit(s)
FCS 461 - Integrative Approaches to Family and Consumer Sciences (formerly FCS 560) 3 Credit(s)
FCS 441 - Food Product Development 3 Credit(s)
FCS 498 - Internship in Food & Nutritional Sciences 3 Credit(s)

Semester Total: 13

Total Credit Hours: 120

¹CHEM 223 is now a one hour course reducing the Sophomore Year First Semester total to 17 credits..

Major Program Requirements

Students must earn a C or better in the following courses:

FCS 150 - Food Preparation/Meal Management 2 Credit(s)
FCS 151 - Food Preparation/Meal Management Lab 1 Credit(s)
FCS 157 - Introduction to Human Nutrition 3 Credit(s)
FCS 160 - Introduction to Family and Consumer Sciences 2 Credit(s)
FCS 245 - Introduction to Food Science 3 Credit(s)
FCS 260 - Introduction to Human Development 3 Credit(s)
FCS 345 - Food Chemistry 3 Credit(s)
FCS 346 - Food Safety and Sanitation 3 Credit(s)
FCS 347 - Food Engineering 3 Credit(s)
FCS 398 - Food and Nutritional Biochemistry 3 Credit(s)
FCS 440 - Food Microbiology and Biotechnology 3 Credit(s)
FCS 441 - Food Product Development 3 Credit(s)
FCS 442 - Sensory Evaluation of Foods 3 Credit(s)
FCS 445 - Food Preservation 3 Credit(s)
FCS 447 - Food Analysis (formerly FCS 547) 3 Credit(s)
FCS 448 - Animal Food Products 3 Credit(s)
FCS 456 - Nutrition Education 3 Credit(s)
FCS 460 - Applied Research in Family & Consumer Sciences 3 Credit(s)
FCS 461 - Integrative Approaches to Family and Consumer Sciences (formerly FCS 560) 3 Credit(s)
FCS 498 - Internship in Food & Nutritional Sciences 3 Credit(s)

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