2016-2017 Undergraduate Catalog 
    May 26, 2024  
2016-2017 Undergraduate Catalog [Archived Catalog]

Food Science (B.S.)

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Program Coordinator/Contact
Vikram V. Mistry, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
Fax: 605-688-6276
E-mail: vikram.mistry@sdstate.edu
Click here for additional information.  

Program Information
Food Science is the study of the science behind and involved with the production, preservation, packaging, and distribution of safe, wholesome, and nutritious foods.  Students will develop a knowledge base related to the basic physical, microbiological, chemical and engineering sciences as they are applied to foods.  These sciences are utilized to study the nature of foods, the causes of food deterioration and spoilage, and principles of food preservation.  This skill set is also employed by the scientists to develop and create approaches for the generation of new food products to assist in feeding the world through provision of foods that provide proper nutrition with acceptable taste and texture while maintaining affordability of the product.  Graduates with a degree in Food Science are well prepared for professional positions within the food industry or for further graduate study in Food Science.

Student Learning Outcomes
Upon completion of the Food Science curriculum a graduate should be able to demonstrate the following:

  • An understanding of the chemistry underlying the properties and reactions of various food components.
  • A practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical and biological aspects of foods and food ingredients.
  • An understanding of microbial growth and survival as it impacts the safety, preservation and spoilage of food systems.
  • An understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of a food.
  • An ability to apply statistical principles to the control and assurance of quality in the production of food products.
  • An understanding of the laws and regulations governing the manufacture and sale of food products.
  • An ability to utilize verbal and written communication skills effectively in a group environment.
  • An ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with foods and food systems.

Course Delivery Format
The program offers instruction through lecture, discussion, laboratory exercises and practical training.

Requirements for Food Science Major: 120 Credits

Bachelor of Science in Agriculture

System General Education Requirements

Institutional Graduation Requirements

  • Goal #1 First Year Experience: DS 109  Credits: 2
  • Goal #2 Cultural Awareness and Social and Environmental Responsibility: BIOL 383  Credits: 4

College of Agriculture and Biological Sciences Requirements

Bachelor of Science in Agriculture Requirements: 11

Students who wish to complete a Bachelor of Science in Agriculture must complete a minimum of 11 credits from the approved list of Group 1 courses in Agriculture .  Some departments require specific courses from the list, whereas others leave the selection entirely to the student and the advisor.

SGRs, IGRs, and/or Major coursework may satisfy some or all of the above requirements.  Please review major requirements and the Group 1 list to determine if additional courses are required.


Taken as needed to complete any additional degree requirements.

Total Required Credits: 120

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