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Four Year Course Load

Each student must meet with an advisor to plan actual course load. The schedule below is only a guideline.
Course selection and order my deviate according to the student's needs.

Freshman Year:

• Eng 101--Introductory Writing
• Chem 105--Principles of Chemistry I
• Chem 106--Principles of Chemistry II
• Biol 107--Introductory Biology
• FS 110--Introduction to Food Science
• GenEd 110--World Civilizations I
• GenEd 111--World Civilizations II
• Math 140--Calculus for Life Scientists or Math 171--Calculus I *

* Math 171 or 172 is required of students competing for Institute of Food Technologists scholarships.

Sophomore Year:

• Phys 101--General Physics
• Econ S 101--Fundamentals of Microeconomics
• ComSt 102 or HD 205--Communication course
• FS 220--Food Safety and Quality
• MBios 233--Human Nutrition or AS 314--Principles of Nutrition
• MBioS 303--Introductory Biochemistry
• MBioS 305--General Microbiology
• MBioS 306--General Microbiology Lab
• Chem 345--Elementary Organic Chemistry
• One Arts & Humanities course or Social Sciences course

Junior Year:

• Stat 212--Introduction to Statistical Methods
• FS 303--Food Processing
• FS 416--Food Microbiology
• FS 417--Food Microbiology Lab
• FS 432--Food Engineering
• FS 433--Food Engineering Lab
• FS 470--Advanced Food Technology (Processing II)
• One Intercultural Studies course
• One Art & Humanities course
• Elective (may be selected from **Emphasis Areas (listed below)
• Complete writing portfolio
• Apply for graduation

 

Senior Year:

• FS 408--Seminar in Food Science
• FS 422--Sensory Evaluation of Food & Wine
• FS 423--Sensory Evaluation of Food & Wine Lab
• FS 460--Food Chemistry
• FS 461--Food Chemistry Lab
• FS 462--Food Analysis
• FS 489--Food Product Development
• Tier III course
• Elective (may be selected from **Emphasis Areas (listed below)
• Complete diversity requirement (See Advisor)

**Emphasis Areas

Processing:	FS electives will equip students with skills for a number of careers upon graduation, including production, product development, quality assurance, and others. Select 16 credits from the list of Electives: FS 304, 406, 407, 429, 430, 464, 465, 466; Hort 435, Engl 402, and FS 363(UI).
Business:	Students can gain an emphasis in business by taking 16 credits in selected courses in accounting, finance, management, economics, writing, and others. Special permission for the College of Business required.
Science:	Students wishing to eventually pursue a graduate degree in Food Science may want to take 16 upper-division courses in chemistry, microbiology, biochemistry, agriculture (horticulture, crops, etc), statistices, or nutrition, science writing, etc.
Other:	Advise students in the Enology Options in the Viticulture and Enology program, Horticulture and Landscape Architecture. Directed Undergraduate Food Science Research in FS 499. Pre-arrange with Faculty and fill out agreement form. Internship in Food Science (FS495) or Internship in a Winery (FS 496) for 2 credits. Three to six month internships can be arranged with food industries, processors and/or wineries to provide students with work experience in their areas of interest. Pre-arrange with Faculty, Industrial Supervisor and fill out agreement form.