CURRICULUM IN FOOD INDUSTRY

NOTE: This document was generated from the 1995-1997 UIUC Programs of Study. Every effort has been made to ensure accuracy, but be advised that requirements may have changed since this book was published. Errors may have also been introduced in the conversion to a WWW document. Thus for items of importance, it might be wise to seek confrmation in the paper version or from a live human being.

For the Degree of Bachelor of Science in Food Industry

Offered in the Department of Food Science. The food industry curriculum is more flexible than the food science curriculum and is designed to provide students with training in preparation for careers in the food industry in business administration, food engineering, food production, processing, quality control, and public health. A minimum of 130 hours of credit is required for graduation.

First year

HOURS FIRST SEMESTER
2 AGR 100--Contemporary Issues in Food, Agriculture, and Natural Resource Systems
3 F S 101--Food in Modern Society
5 MATH 120, MATH 134, or MATH 135--Calculus
4 RHET 105--Composition
14 Total
HOURS SECOND SEMESTER
4 Biological sciences see footnote 1
4 CHEM 101--General Chemistry
3 SPCOM 101--Principles of Effective Speaking
5 PHYCS 101--General Physics
16 Total

Second year

HOURS FIRST SEMESTER
4 CHEM 102--General Chemistry
3 ECON 102--Microeconomic Principles
4 F S 260--Raw Materials for Processing
3 MCBIO 100--Introductory Microbiology
2 MCBIO 101--Introductory Experimental Microbiology
16 Total
HOURS SECOND SEMESTER
3 CHEM 231--Elementary Organic Chemistry
3 ECON 103--Macroeconomic Principles
3 F S 202--Sensory Evaluation of Food
3 Humanities or social sciences see footnote 2
3 Elective see footnote 3
3 Composition II see footnote 4
18 Total

Third year

HOURS FIRST SEMESTER
3 ACCY 200 or ACCY 201--Accountancy
4 F S 213--Food Analysis, I
3 F S 214--Food Chemistry
3 Humanities or social sciences see footnote 2
4 Elective see footnote 3
17 Total
HOURS SECOND SEMESTER
3 F S 311--Food and Industrial Microbiology
3 F S 363--Engineering for Food Processing
2 MCBIO 312--Techniques of Applied Microbiology
9 Electives see footnote 3
17 Total

Fourth year

HOURS FIRST SEMESTER
1 F S 298--Senior Seminar
3 F S 301--Food Processing, I
3 Humanities or social sciences see footnote 2
9 Electives see footnote 3
16 Total
HOURS SECOND SEMESTER
3 F S 302--Food Processing, II
2 F S 332--Sanitation in Food Processing
11 Electives see footnote 3
16 Total
Footnotes:
1. May be BIOL 104 or BIOL 120, PLBIO 100, or PHYSL 103.

2. A minimum of 9 hours from two departments, including ECON 102 and ECON 103, are needed for the social science requirement and 6 hours for the humanities requirement. See the College of Agriculture Student Handbook for the approved lists.

3. Open electives are to include a specialized 15-hour group of courses selected by the student and adviser to meet specific career objectives. Examples include courses in business, engineering, and agricultural production. At least 6 hours must be at the 200 and 300 levels.

4. Students should consult the College of Agriculture for an approved list of Composition II courses.

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