CURRICULUM IN FOOD SCIENCE

NOTE: See also the Department of Food Science's WWW site.
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.

Department of Food Science
103 Ag Bioprocess Lab MC-675
1302 W. Pennsylvania
Urbana, IL 61801
(217) 244-4498
FAX: (217) 244-2455
EMAIL: bchassy@ux1.cso.uiuc.edu

For the Degree of Bachelor of Science in Food Science

The curriculum in food science gives the undergraduate a thorough background and understanding of the food industry. Four areas of emphasis are covered in the program: food microbiology, food chemistry, nutrition, and food engineering. Students are exposed to all components of food production: harvesting and raw-product handling, food-processing procedures and techniques, packaging, and food storage. Microbiology, chemistry, and nutrition are studied at all stages of food production. At the end of the four-year program, the graduate is prepared for a career in many areas of the food industry. These include, but are not limited to, employment in product development, sales, quality control, and plant management. 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 (see English course placement section, Agriculture General Education Requirements)
4 CHEM 101--General Chemistry
18 Total
HOURS SECOND SEMESTER
4 Biological sciences see footnote 1
4 CHEM 102--General Chemistry
3 SPCOM 101--Principles of Effective Speaking
5 Humanities, social sciences or electives see footnote 2
16 Total

Second year

HOURS FIRST SEMESTER
3 CHEM 231--Elementary Organic Chemistry
2 CHEM 234--Elementary Organic Chemistry Laboratory
5 PHYCS 101--General Physics
4 F S 260--Raw Materials for Processing
3 Humanities, social sciences or electives see footnote 2
17 Total
HOURS SECOND SEMESTER
3 F S 202--Sensory Evaluation of Food
3 MCBIO 100--Introductory Microbiology
2 MCBIO 101--Introductory Experimental Microbiology
5 PHYCS 102--General Physics
3 Elective see footnote 2
16 Total

Third year

HOURS FIRST SEMESTER
4 F S 213--Food Analysis, I
4 F S 314--Food Chemistry and Nutrition, I
3-4 Statistics see footnote 3
3 Humanities or social sciences see footnote 2
3 Composition II see footnote 4
17-18 Total
HOURS SECOND SEMESTER
4 F S 315--Food Chemistry and Nutrition, II
3 F S 363--Engineering for Food Processing
3 MCBIO 311--Food and Industrial Microbiology
2 MCBIO 312--Techniques of Applied Microbiology
4 Electives
16 Total

Fourth year

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

2. A minimum of 9 hours of social sciences chosen from two departments and 6 hours of humanities must be selected. See the College of Agriculture Student Handbook for the approved lists. An additional number of electives are needed to reach a total of 130 hours.

3. A minimum of 3 hours of credit in one of the following statistics courses is required: MATH 161; ECON 171 or ECON 172; PSYCH 223; AGRON 340; AG EC 261.

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

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