2020-2021 Undergraduate Catalog 
    May 26, 2024  
2020-2021 Undergraduate Catalog [Archived Catalog]

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Food Science (B.S.)

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Program Coordinator/Contact

Joseph Cassady, Interim Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136

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. (Cross-curricular skill: Inquiry and Analysis)
  • 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. (Cross-curricular skill: Inquiry and Analysis)
  • An understanding of microbial growth and survival as it impacts the safety, preservation, and spoilage of food systems. (Cross-curricular skill: Integrative Learning)
  • An understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of a food. (Cross-curricular Skill: Problem Solving)
  • An ability to apply statistical principles to the control and assurance of quality in the production of food products. (Cross-curricular Skill: Problem Solving; Critical and creative thinking)
  • An understanding of the laws and regulations governing the manufacture and sale of food products. (Cross-curricular Skill: Inquiry and Analysis)
  • An ability to utilize verbal and written communication skills effectively in a group environment. (Cross-curricular Skill: Teamwork; Diversity, Inclusion and Equity)
  • An ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with foods and food systems. (Cross-curricular Skill: Ethical Reasoning)

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, Food and Environmental Sciences

College of Agriculture, Food and Environmental Sciences Requirements

Bachelor of Science Requirements: 11

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

System General Education Requirements 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

Summary of Program Requirements

Bachelor of Science in Agriculture, Food and Environmental Sciences

System General Education Requirements 32 Credit Hours
College of Agriculture, Food and Environmental Sciences Requirements* 11 Credit Hours
Major Requirements 51 Credit Hours
Supporting Coursework 35-36 Credit Hours
Electives** 1-2 Credit Hours

*System General Education Requirements, Major Requirements, and Supporting Coursework may satisfy some or all of the above requirements.  
**Taken as needed to complete any additional degree requirements.

Academic Advising Guide Sheet

The goal of the academic advising guide sheets and sample plans of study is to promote undergraduate student success by guiding all students to timely completion of an undergraduate degree. Students are not limited to the course sequence provided for their academic program. Instead, the sample plan of study is one possible path to completing your degree and is meant to be used as a guide for planning purposes in consultation with an academic advisor. The plans also help students prepare for meetings with their academic advisor and track their progress in their selected academic program.

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