Major

15-103 [0.50] Biology I

19-104 [0.50] General Chemistry I

63-108 [0.50] Elements of Calculus I

76-111 [0.50] Introductory Physics with Applications I ˛

[0.50] Arts or Social Science electiveł

15-104 [0.50] Biology II

19-105 [0.50] General Chemistry II

63-208 [0.50] Elements of Calculus II

76-113 [0.50] Introductory Physics with Applications II ˛

[0.50] Arts or Social Science electiveł

19-258 [0.50] Introductory Biochemistry

19-288 [0.50] Physical Chemistry

42-215 [0.50] Introduction to Nutritional and Food Sciences

89-204 [0.50] Statistics I

[0.50] elective

05-262 [0.50] Food Engineering Principles

65-203 [0.50] Microbial Growth

71-321 [0.50] Fundamentals of Nutrition

[1.00] elective

42-310 [0.75] Food Chemistry I

42-316 [0.75] Food Processing I

42-323 [0.75] Food Microbiology

[0.50] elective

42-311 [0.50] Food Chemistry II

42-317 [0.50] Food Processing II

42-326 [0.50] Industrial Microbiology

[1.00] elective

42-412 [0.75] Food Analysis

[2.00] electives

42-408 [0.50] Communications in Food Science and Technology

42-470 [0.50] Food Product Development

[1.50] electives

1. 27-120 is recommended as an elective rather than an Arts or Social Science credit for those needing to improve their computer skills.
2. 76-111 and 76-113 could be replaced by 76-100 and 76-101 or 76-107 and 76-108 in Semesters 1 and 2.
3. 37-120 is recommended for those students needing to improve their English grammar.
4. 42-215 could be replaced by 42-201 with permission of department advisor.

Of the [7.50] elective credits:

• At least [2.00] must be Arts or Social Sciences.
• At least [2.00] must be from list of Restricted Electives.
• At least [1.00] must be from additional science electives.

26-301 [0.50] Quality Management

42-370 [0.50] Sensory Evaluation of Foods

42-406 [0.50] Food Research Problems

42-407 [0.50] Food Packaging

42-411 [0.50] Meat and Poultry Processing

42-434 [0.50] Cheese and Fermented Dairy Foods

42-435 [0.50] Processing Plant Technology

42-440 [0.50] Dairy Processing

42-452 [0.50] Cereal Technology

81-404 [0.50] Epidemiology of Food-borne Diseases

The Minor in Food Science consists of [5.00] credits as follows:

19-258 [0.50] Introductory Biochemistry

42-310 [0.75] Food Chemistry I

42-323 [0.75] Food Microbiology

65-203 [0.50] Microbial Growth

One of

42-201 [0.50] Principles of Food Science

42-215 [0.50] Introduction to Nutritional and Food Sciences

71-215 [0.50] Introduction to Nutritional and Food Sciences

One of

42-241 [0.50] Introduction to Food Processing

42-316 [0.75] Food Processing I

42-317 [0.50] Food Processing II

Choose from the following list to bring the total to a minimum of [5.00] credits for the Minor:

05-262 [0.50] Food Engineering Principles

42-326 [0.50] Industrial Microbiology

42-370 [0.50] Sensory Evaluation of Foods

42-407 [0.50] Food Packaging

42-411 [0.50] Meat and Poultry Processing

42-412 [0.75] Food Analysis

42-434 [0.50] Cheese and Fermented Dairy Foods

42-435 [0.50] Processing Plant Technology

42-440 [0.50] Dairy Processing

42-452 [0.50] Cereal Technology

42-470 [0.50] Food Product Development

71-321 [0.50] Fundamentals of Nutrition

81-404 [0.50] Epidemiology of Food-borne Diseases

1998-99 Undergraduate Calendar