Twin Cities campus
 
Twin Cities Campus

Food Science B.S.

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Spring 2012
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 95
  • Degree: Bachelor of Science
Food science applies chemistry, microbiology, and engineering to the science and technology of making foods. Chemistry--because foods undergo chemical reactions when they are heated, frozen, mixed with each other, and stored. Microbiology--because many foods are made by microorganisms (e.g., bread, cheese, yogurt, sauerkraut, tempeh) and because microorganisms cause extensive, rapid, and often dangerous spoilage. Physics and engineering--because foods must be constructed, moved through the factory, made safe, and distributed intact to the consumer. Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe. The food science program is offered through the College of Food, Agricultural and Natural Resource Sciences.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
For information about University of Minnesota admission requirements, visit the Office of Admissions website.
General Requirements
All students are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the liberal education requirements. Required courses for the major or minor in which a student receives a D grade (with or without plus or minus) do not count toward the major or minor (including transfer courses).
Program Requirements
All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C- or better.
Foundation Courses
BIOL 1009 - General Biology [BIOL] (4.0 cr)
CHEM 1021 {Inactive} [PHYS] (4.0 cr)
CHEM 1022 {Inactive} [PHYS] (4.0 cr)
CHEM 2301 - Organic Chemistry I (3.0 cr)
CHEM 2302 - Organic Chemistry II (3.0 cr)
CHEM 2311 - Organic Lab (4.0 cr)
PHYS 1301W - Introductory Physics for Science and Engineering I [PHYS, WI] (4.0 cr)
STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
MATH 1142 - Short Calculus [MATH] (4.0 cr)
or take this pair of courses
MATH 1271 - Calculus I [MATH] (4.0 cr)
MATH 1272 - Calculus II (4.0 cr)
BIOC 3021 - Biochemistry (3.0 cr)
or take the following course pair
BIOC 4331 - Biochemistry I: Structure, Catalysis, and Metabolism in Biological Systems (4.0 cr)
BIOC 4332 - Biochemistry II: Molecular Mechanisms of Signal Transduction and Gene Expression (4.0 cr)
FSCN 2021 - Introductory Microbiology (4.0 cr)
or VBS 2032 - General Microbiology With Laboratory (5.0 cr)
or MICB 3301 - Biology of Microorganisms (5.0 cr)
BIOL 4003 - Genetics (3.0 cr)
or GCD 3022 - Genetics (3.0 cr)
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists (4.0 cr)
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
FSCN 1112 - Principles of Nutrition (3.0 cr)
FSCN 3102 - Introduction to Food Science (3.0 cr)
FSCN 4121 - Food Microbiology (3.0 cr)
FSCN 4122 - Food Fermentations and Biotechnology (2.0 cr)
FSCN 4131 - Food Quality (3.0 cr)
FSCN 4312W - Food Analysis [WI] (4.0 cr)
FSCN 4332 - Food Processing Operations (3.0 cr)
FSCN 4311 - Chemical Reactions in Food Systems (2.0 cr)
FSCN 4349 - Food Science Capstone (2.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
Communication
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
or PSTL 1461 - Multicultural Perspectives in Public Speaking [CIV] (3.0 cr)
Professional Courses
Internship, UROP, or Study Abroad Experience
FSCN 4096 - Professional Experience Program: Internship (1.0-4.0 cr)
or UROP research project
or Study abroad for one semester
Program Sub-plans
A sub-plan is not required for this program.
Honors UHP
This is an honors sub-plan.
Students admitted to the University Honors Program (UHP) must fulfill UHP requirements in addition to degree program requirements. Honors courses used to fulfill degree program requirements will also fulfill UHP requirements. Current departmental honors course offerings are listed at: http://www.honors.umn.edu/academics/curriculum/dept_courses_current.html Honors students complete an honors thesis project in the final year, most often in conjunction with an honors thesis course, or with an honors directed studies or honors directed research course. Students select honors courses and plan for a thesis project in consultation with their UHP adviser and their departmental faculty adviser.
As part of their honors program, CFANS students complete CFAN 3100H; they must submit their project for this faculty-mentored honors experience to the honors committee for approval prior to registration.
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View future requirement(s):
· Fall 2014
· Spring 2014
· Fall 2013
· Fall 2012

View sample plan(s):
· Food Science

View checkpoint chart:
· Food Science B.S.
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BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01525
Typically offered: Every Fall, Spring & Summer
Major concepts of modern biology. Molecular structure of living things, energy recruitment/utilization, flow of genetic information through organisms/populations. Principles of inheritance, ecology, and evolution. Includes lab. prereq: high school chemistry; 1 term college chemistry recommended
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H or equiv or B or better in 1071H/1075H, 1072H/1076H
CHEM 2302 - Organic Chemistry II
Credits: 3.0 [max 3.0]
Course Equivalencies: 01923 - Chem 2302/Chem 2332H
Typically offered: Every Fall, Spring & Summer
Reactions, synthesis, and spectroscopic characterization of organic compounds, organic polymers, and biologically important classes of organic compounds such as lipids, carbohydrates, amino acids, peptides, proteins, and nucleic acids. prereq: Grade of at least C- in 2301
CHEM 2311 - Organic Lab
Credits: 4.0 [max 4.0]
Course Equivalencies: 02108 - Chem 2311/Chem 2312H
Typically offered: Every Fall, Spring & Summer
Lab techniques in synthesis, purification, and characterization of typical organic compounds. prereq: Grade of at least C- in [2302, 2304] or [concurrent registration is required (or allowed) in 2302, concurrent registration is required (or allowed) in 2304]
PHYS 1301W - Introductory Physics for Science and Engineering I (PHYS, WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00078 - Phys 1101W/1201W/1301W/1401V/1
Typically offered: Every Fall, Spring & Summer
Use of fundamental principles to solve quantitative problems. Motion, forces, conservation principles, structure of matter. Applications to mechanical systems. prereq: concurrent registration is required (or allowed) in Math 1271 or concurrent registration is required (or allowed) in Math 1371 or concurrent registration is required (or allowed) in Math 1571
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: AnSc 2211/Stat 3011/5021
Typically offered: Every Fall, Spring & Summer
Standard statistical reasoning. Simple statistical methods. Social/physical sciences. Mathematical reasoning behind facts in daily news. Basic computing environment.
MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: Math 1142/1271/1281/1371/1571H
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
MATH 1272 - Calculus II
Credits: 4.0 [max 4.0]
Course Equivalencies: Math 1272/1282/1252/1372/1572
Typically offered: Every Fall, Spring & Summer
Techniques of integration. Calculus involving transcendental functions, polar coordinates. Taylor polynomials, vectors/curves in space, cylindrical/spherical coordinates. prereq: [1271 or equiv] with grade of at least C-
BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467 - BioC 3021/BioC 6021
Prerequisites: [2331 or CHEM 2301, [BIOL 1002 or BIOL 1009 or BIOL 2003]] or #
Typically offered: Every Fall, Spring & Summer
Fundamentals of biochemistry. Structure/function of proteins, nucleic acids, lipids, and carbohydrates. Metabolism/regulation of metabolism. Quantitative treatments of chemical equilibria, enzyme catalysis, and bioenergetics. Chemical basis of genetic information flow. prereq: [2331 or CHEM 2301, [BIOL 1002 or BIOL 1009 or BIOL 2003]] or instr consent
BIOC 4331 - Biochemistry I: Structure, Catalysis, and Metabolism in Biological Systems
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Advanced survey of structure/catalysis, metabolism/bioenergetics. prereq: [[BIOL 1002 or BIOL 1009 or BIOL 2003 or equiv], [CHEM 2302 or equiv]] or instr consent
BIOC 4332 - Biochemistry II: Molecular Mechanisms of Signal Transduction and Gene Expression
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Advanced survey of molecular biology. Mechanisms of gene action/biological regulation. prereq: 4331 or instr consent
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
VBS 2032 - General Microbiology With Laboratory
Credits: 5.0 [max 5.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Bacterial metabolism, growth/genetics, biology of viruses/fungi. Control of microorganisms. Host-microbe interactions, microorganisms/disease, applied microbiology. prereq: One semester each of college chemistry, biology
MICB 3301 - Biology of Microorganisms
Credits: 5.0 [max 5.0]
Course Equivalencies: 00431
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Taxonomy, anatomy, physiology, biochemistry, pathogenesis, immunology, ecology of microbes. Molecular structure in relation to bacterial function/disease. Includes lab. prereq: [BIOL 1002 or BIOL 1009 or BIOL 2003], [CHEM 2301 or BIOC 2331]
BIOL 4003 - Genetics
Credits: 3.0 [max 3.0]
Course Equivalencies: Biol 4003/GCD 3022
Typically offered: Every Fall, Spring & Summer
Genetic information, its transmission from parents to offspring, its expression in cells/organisms, and its course in populations. prereq: [[BIOC 3021 or BIOC 4331], [any CBS major or major in [animal science or applied plant science or BA biology or BA microbiology or nutrition or physiology or biology/society/environment] or Grad MBS major]] or instr consent
GCD 3022 - Genetics
Credits: 3.0 [max 3.0]
Course Equivalencies: Biol 4003/GCD 3022
Typically offered: Every Fall, Spring & Summer
Mechanisms of heredity, implications for biological populations. Applications to practical problems. prereq: BIOL 2002 or BIOL 1009
BBE 4744 - Engineering Principles for Biological Scientists
Credits: 4.0 [max 4.0]
Course Equivalencies: 00793 - BBE 4744/FScN 4331
Grading Basis: A-F or Aud
Typically offered: Every Fall
Material/energy balances applied to processing systems. Principles of fluid flow, thermodynamics, heat, mass transfer applied to food and bioprocess unit operations such as pumping, heat exchange, refrigeration/freezing, drying, evaporation, and separation. prereq: [Math 1142 or Math 1271], Phys 1101; intended for non engineering students
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 1112 - Principles of Nutrition
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 4121 - Food Microbiology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
FSCN 4122 - Food Fermentations and Biotechnology
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Management systems in processing/distribution of foods that ensure food quality/compliance with food laws/regulations. Quality management, HACCP, audits, plant/equipment design for sanitation, specifications, recalls, control systems. prereq: 1102, jr
FSCN 4312W - Food Analysis (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems. prereq: 4112, STAT 3011
FSCN 4332 - Food Processing Operations
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Periodic Fall & Spring
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. prereq: 4331 or BAE 4744
FSCN 4311 - Chemical Reactions in Food Systems
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
FSCN 4349 - Food Science Capstone
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
FSCN 4112 - Food Chemistry and Functional Foods
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670
Typically offered: Every Fall, Spring & Summer
Public communication processes, elements, and ethics. Criticism of and response to public discourse. Practice in individual speaking designed to encourage civic participation.
PSTL 1461 - Multicultural Perspectives in Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670 - Comm 1101H, PSTL 1461, GC 1461
Typically offered: Every Fall, Spring & Summer
How to confidently communicate thoughts/ideas in a public forum. Students present speeches on socially significant topics in multicultural contexts. Focuses on ethics, citizenship, voice, and language.
FSCN 4096 - Professional Experience Program: Internship
Credits: 1.0 -4.0 [max 24.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: Undergraduate in the Department of Food Science and Nutrition enrolled in either the Food Science or Nutrition major or minor. To register, students must fill out FScN Internship Agreement form, available at www.fscn.umn.edu. Contact fscnugcollege consentumn.edu with questions.