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| Degree in Food Science & Technology | |
| Foundations (25-26 hours) | |
| FAES 100 or USAS 100, etc. | 1 |
| English 110C01 | 5 |
| 2nd Writing Course (367) from list (may be used for other GEC requirement) | 5 |
| Oral Communication - Agr Com 390 or Comm 321 | 4-5 |
| Math 150 and 151 | 10 |
| Natural Science (41 hours) | |
| Biology 113 | 5 |
| Chemistry 121, 122, 123, 251, and 252 | 21 |
| Physics 111 and 112 | 10 |
| Biochemistry 511 | 5 |
| Microbiology 509 | 5 |
| International Issues - Fulfill with selected Social Science or Arts & Humanities | |
| Non-Western or Global course (* on curriculum sheet) | - |
| Non-Western or Western, non-US course (♦ on curriculum sheet) | - |
| Social Science (15 hours) | |
| AED Econ 200 or Econ 200 | 5 |
| Rural Soc 105 or Soc 101 | 5 |
| One course from social science list - certain courses fulfill International Issues | 5 |
| Arts and Humanities (20 hours) | |
| One course in History from approved list - certain courses fulfill International Issues | 5 |
| One Literature course from approved list - certain courses fulfill International Issues | 5 |
| One Visual & Performing Arts from list - certain courses fulfill International Issues | 5 |
| One additional Arts&Humanities or History from list-certain fulfill International Issues | 5 |
| Other Requirements | |
| Contemporary Issues (597) - selected from approved list | 5 |
| Internship - FST 589 | 5 |
| Free Electives | 9-24 |
| Major (55-65) | |
| Required (48 hours) | |
| Data Analysis from approved list | 5 |
| HUMN NUTR 310 The Science of Food - Human Nutrition | 5 |
| FABE 481 Introduction to Food Process Engineering | 4 |
| FST 401 Introduction to Food Processing | 3 |
| FST 601 Food Analysis | 5 |
| FST 605 Food Chemistry | 4 |
| FST 621 Food Additives | 3 |
| FST 630 Principles of Food Processing | 4 |
| FST 632 Sensory Evaluation | 4 |
| FST 636.01&.02 Food Microbiology Lecture & Lab | 6 |
| FST 696 Technical Problem Solving | 5 |
| FST Electives (Select 7-17 credit hours from list) | |
| FST 541 Physical Properties of Food | 4 |
| FST 610 Processing of Fluid Milk and Related Products | 4 |
| FST 611 Cheese and Fermented Foods | 4 |
| FST 613 Processing of Fruit and Vegetable Products | 4 |
| FST 640 Food Regulations | 3 |
| FST 648 Essentials of Food Plant Operation | 3 |
| FST 649 Food Packaging | 4 |
| FST 650 Food Product Development | 4 |
| An Sci 555.02 Meat Processing | 4 |
| Minimum for the Degree 190 | |
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