The Food Science and Technology program consists of three sections of study:
- General Education (43 credits)
- Major Studies (59-62 credits)
- Electives, Minor or Student-Designed Concentration (15-18 credits)
Start off running with either our “Food Science as a Profession” or “Farm to Fork: Food Issues” courses. The major studies section will satisfy your scientific and analytical appetite with more than 14 food-related courses, including food and organic chemistry, nutrition, food engineering, sensory evaluation, food quality and food processing. The third section gives you great flexibility. Customize your degree program, add a minor, designate general transfer credits as electives, or do all of the above.
Refer to the Program Overview link for details on the complete program and a suggested four-year sequence plan, as well as recommended electives for planning a student-designed concentration.