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Dec 03, 2024
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2024-2025 Undergraduate Catalog
Food Science (B.S.)
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Program Coordinator/Contact
Londa Nwadike, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
605-688-4116
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.
Course Delivery Format
The program offers instruction through lecture, discussion, laboratory exercises and practical training.
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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 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.
Requirements for Food Science Major: 120 Credits
Bachelor of Science
System General Education Requirements
Electives
Taken as needed to complete any additional degree requirements.
Total Required Credits: 120
Summary of Program Requirements
Bachelor of Science
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| System General Education Requirements* |
32 Credit Hours |
| Major Requirements |
51 Credit Hours |
| Supporting Coursework |
35-36 Credit Hours |
| Electives** |
1-2 Credit Hours |
*System General Education Requirements for students pursuing a baccalaureate degree shall include a minimum of 30 credit hours. Some general education coursework may be counted for Major Requirements and Supporting Coursework.
**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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