Food Science
Food chemistry, microbiology, processing, engineering, analysis, sensory evaluation, HACCP and quality assurance, regulations, dairy, grain and meat products, packaging and product development.
- Years
- 4
- Courses
- 34
- Credits
- 99
- Ready now
- 14
This program follows the structure of a four-year Bachelor of Science in Food Science and Technology. Each course is free and earns a certificate of completion; courses marked "In development" show their planned lessons and open as they are written.
Year 1 Agriculture First Year
Fall term
| Code | Course | Cr | Status |
|---|---|---|---|
| CHEM-101 | General Chemistry I | 3 | Ready |
| BIOL-107 | Introduction to Cell Biology | 3 | Ready |
| AGRI-101 | Introduction to Agriculture and Food Systems | 3 | In development |
| WRIT-101 | Academic Writing | 3 | In development |
| MATH-100 | Calculus I | 3 | Ready |
Winter term
| Code | Course | Cr | Status |
|---|---|---|---|
| CHEM-102 | General Chemistry II | 3 | Ready |
| BIOL-108 | Organisms and Evolution | 3 | Ready |
| AGRI-110 | Introduction to Soil Science | 3 | In development |
| ECON-101 | Principles of Microeconomics | 3 | Ready |
| STAT-141 | Introductory Statistics | 3 | Ready |
Year 2
Fall term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-200 | Introduction to Food Science | 3 | In development |
| CHEM-261 | Organic Chemistry I | 3 | Ready |
| BIOL-330 | Microbiology | 3 | Ready |
| BIOC-200 | Introductory Biochemistry | 3 | Ready |
Winter term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-210 | Food Chemistry | 3 | In development |
| CHEM-263 | Organic Chemistry II | 3 | Ready |
| CHEM-211 | Analytical Chemistry I | 3 | Ready |
| STAT-151 | Statistics for the Sciences | 3 | Ready |
Year 3
Fall term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-220 | Food Microbiology | 3 | In development |
| FDSC-310 | Food Processing and Preservation | 3 | In development |
| FDSC-320 | Food Analysis | 3 | In development |
| NUTR-100 | Nutrition and Health | 3 | In development |
Winter term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-330 | Food Engineering Principles | 3 | In development |
| FDSC-340 | Sensory Evaluation of Food | 3 | In development |
| FDSC-350 | Food Quality Assurance and HACCP | 3 | In development |
| HSE-381 | Food Safety and Safe Food Handling | 0 | Ready |
Year 4
Fall term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-360 | Food Regulations and Labelling | 3 | In development |
| FDSC-410 | Dairy Science and Technology | 3 | In development |
| FDSC-420 | Cereal and Grain Processing | 3 | In development |
| ANSC-420 | Meat Science | 3 | In development |
Winter term
| Code | Course | Cr | Status |
|---|---|---|---|
| FDSC-430 | Food Product Development | 3 | In development |
| FDSC-440 | Food Packaging | 3 | In development |
| FDSC-450 | Fermentation and Food Biotechnology | 3 | In development |
| FDSC-499 | Food Science Capstone | 3 | In development |