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majors_minors: Food Science

Title

Food Science

Degree Level

Bachelor of Science

Minor Code

 

Advisor's Name

Donna L. Keener

Advisor's Phone

(765) 494-2766

Advisor's Email

dlkeener@purdue.edu

Information

Food science, a curriculum of the Department of Food Science, is an interdisciplinary field that applies the basic sciences, mathematics, and engineering to convert agricultural commodities into edible foods and beverages through various processing steps. Food processing involves not only the foods themselves, but also the packaging, storage, and distribution of the foods. This results in many jobs in industry, government, distribution, marketing, advertising, consumer relations, and other related fields.

Credit Hours

130*

Description

Freshman Year

First Semester

(0.5) AGR 10100 (Introduction to the College of Agriculture and Purdue University)

(0.5) AGR 11800 (Introduction to Food Science Academic Programs)

(4) BIOL 11000 (Fundamentals of Biology I)

(4) CHM 11500 (General Chemistry)

(3) FS 16100 (Science of Food)

(3) MA 22300 (Introductory Analysis I)

Total Credits: 15


Second Semester

(4) BIOL 11100 (Fundamentals of Biology II)

(4) CHM 11600 (General Chemistry)

(4) ENGL 10600 (First-Year Composition)

(3) MA 22400 (Introductory Analysis II)

(1) Elective

Total Credits: 16

Sophomore Year

Third Semester

(4) BIOL 22100 (Introduction to Microbiology)

(4) CHM 25700 (Organic Chemistry)

(1) CHM 25701 (Organic Chemistry Laboratory)

(3) COM 11400 (Fundamentals of Speech Communication)

(1) FS 29800 (Sophomore Seminar)

(3) STAT 30100 (Elementary Statistical Methods)

Total Credits: 16


Fourth Semester

(3) BCHM 30700 (Biochemistry)

(1) BCHM 30900 (Biochemistry Laboratory)

(2) FS 24500 (Food Packaging)

(4) PHYS 22000 (General Physics)

(3) Economics selective

(3) Elective

Total Credits: 16

Junior Year

Fifth Semester

(1) FS 36100 (Food Plant Sanitation)

(3) FS 36200 (Food Microbiology)

(2) FS 36300 (Food Microbiology Laboratory)

(3) Social science or humanities selective

(3) Written or oral communication selective

(5) Electives

Total Credits: 17


Sixth Semester

 

(3) FS 34100 (Food Processing I)

(4) FS 45300 (Food Chemistry)

(3) FS 46700 (Food Analysis)

(2) FS 46900 (Food Analysis Laboratory)

(1) FS 53000 (Food Ingredient Technology)

(3) Elective

Total Credits: 16

Senior Year

Seventh Semester

(3) FN 31500 (Fundamentals of Nutrition)

(3) FS 44200 (Food Processing II)

(1) FS 44400 (Statistical Process Control)

(1) FS 48200 (Food Science Senior Seminar)

(6) Humanities selectives

(3) Professional communication selective

Total Credits: 17


Eighth Semester

(1) FS 33500 (Food Sensory Science)

(1) FS 34000 (Introduction to Food Law and Regulations)

(3) FS 44300 (Food Processing III)

(3) Social science selective

(3) Social science or humanities selective (30000+ level)

(6) Electives

Total Credits: 17

Additional Information

* Students who began college in the 2008 Fall Semester, or thereafter are required to have a minimum 2.5 grade point average in FN 31500 and all FS courses to be awarded the Bachelor of Science degree with a Department of Food Science major.

Department

FS

ParentMajor

 

DegreeType

Major

Archived

No

Attachments

Created at 4/27/2009 1:44 PM by Quesada, Virginia
Last modified at 5/31/2012 4:21 PM by Lough, Kelly S