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Program Sample Plan

Program name: Food Science B.S.
Sample Plan: Food Science B.S. Sample Plan
Total Credits: 120.0
The sample plan below shows you one of several possible ways to complete this degree. Your academic plan may look different if you have already fulfilled some requirements, if you have multiple course options to choose from in your major, or if courses don't fit your schedule in a given term. Use Graduation Planner to make your customized plan, and work with your academic adviser to ensure that you are on track to graduate on time.
Year 1 - Fall Semester: 14.0 cr
CHEM 1061 - Chemical Principles I : 3.0 cr : PHYS
CHEM 1065 - Chemical Principles I Laboratory : 1.0 cr : PHYS
MATH 1142 - Short Calculus : 4.0 cr : MATH
FSCN 1102 - Food: Safety, Risks, and Technology : 3.0 cr : CIV
Freshman Composition :3.0 cr
Year 1 - Spring Semester: 15.0 cr
BIOL 1009 - General Biology : 4.0 cr : BIOL
CHEM 1062 - Chemical Principles II : 3.0 cr : PHYS
CHEM 1066 - Chemical Principles II Laboratory : 1.0 cr : PHYS
PHYS 1301W - Introductory Physics for Science and Engineering I : 4.0 cr : PHYS, WI
LE (Arts/Humanities) :3.0 cr
Year 2 - Fall Semester: 16.0 cr
CHEM 2301 - Organic Chemistry I : 3.0 cr
FSCN 2021 - Introductory Microbiology : 4.0 cr
FSCN 3102 - Introduction to Food Science : 3.0 cr
LE (Literature, Writing Intensive - Lower Division) :3.0 cr
Elective :3.0 cr
Year 2 - Spring Semester: 15.0 cr
CHEM 2302 - Organic Chemistry II : 3.0 cr
BIOC 3021 - Biochemistry : 3.0 cr
COMM 1101 - Introduction to Public Speaking : 3.0 cr : CIV
FSCN 1112 - Principles of Nutrition : 3.0 cr : TS
Elective :3.0 cr
Year 3 - Fall Semester: 16.0 cr
WRIT 3562W - Technical and Professional Writing : 4.0 cr : WI
FSCN 4112 - Food Chemistry and Functional Foods : 3.0 cr
FSCN 4334 - Food Processing Fundamentals I : 3.0 cr
Elective :3.0 cr
LE (Historical Perspectives) :3.0 cr
Year 3 - Spring Semester: 14.0 cr
STAT 3011 - Introduction to Statistical Analysis : 4.0 cr : MATH
CHEM 2311 - Organic Lab : 4.0 cr
FSCN 4121 - Food Microbiology : 3.0 cr
FSCN 4335 - Food Processing Fundamentals II : 3.0 cr
Year 4 - Fall Semester: 15.0 cr
FSCN 4122 - Food Fermentations and Biotechnology : 2.0 cr
FSCN 4123 - Molecular Biology for Applied Scientists : 1.0 cr
FSCN 4131 - Food Quality : 3.0 cr
FSCN 4312W - Food Analysis : 4.0 cr : WI
LE (Race, Power, and Justice US) :3.0 cr
Elective :2.0 cr
Year 4 - Spring Semester: 15.0 cr
FSCN 4113 - Ingredient Functionality and Applications in Food : 2.0 cr
FSCN 4482 - Sensory Evaluation of Food Quality : 2.0 cr
FSCN 4349 - Food Science Capstone : 2.0 cr
LE (Environment) :3.0 cr
LE (Social Sciences) :3.0 cr
Elective :3.0 cr