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  • Food Science

    The food science major prepares students for careers in many disciplines, including quality assurance, sensory evaluation, chemistry, engineering, packaging, microbiology, biotechnology, toxicology, food safety and nutrition.

    About This Major

    Critical TrackingRecommended Semester Plan


    The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.

    The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.

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    Critical Tracking

    To graduate with this major, students must complete all university, college and major requirements.

    Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

    Semester 1

    • Complete CHM 2045/2045L or MAC 2311
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 2

    • Complete CHM 2045/2045L and MAC 2311
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 3

    • Complete CHM 2046/2046L and BSC 2010/2010L
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required

    Semester 4

    • Complete BSC 2011/2011L
    • 2.5 GPA required for all critical-tracking courses
    • 2.0 UF GPA required
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    Recommended Semester Plan

    To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold.

    Semester 1 Credits
    CHM 2045 and 2045L General Chemistry 1 (3) and General Chemistry 1 Laboratory (1) (State Core GE-B/P) 4
    MAC 2311 Analytic Geometry and Calculus 1 (State Core GE-M) 4
    Composition (State Core GE-C) (WR) 3
    Elective 1
    Humanities (State Core GE-H) 3
    Total 15
    Semester 2 Credits
    AEB 2014 Economic Issues, Food and You (3) or
    AEB 3103 Principles of Food and Resource Economics (4) or
    ECO 2013 Principles of Macroeconomics (4) or
    ECO 2023 Principles of Microeconomics (4) (GE-S)
    CHM 2046 and 2046L General Chemistry 2 (3) and General Chemistry 2 Laboratory (1) (GE-P) 4
    IUF 1000 What is the Good Life (GE-H) 3
    Electives 4
    Total 14-15
    Semester 3 Credits
    BSC 2010 and 2010L Integrated Principles of Biology 1 (3) and Biology 1 Laboratory (1) (GE-B) 4
    PHY 2004 and 2004L Applied Physics 1 (3) and Applied Physics Laboratory (1) (GE-P) 4
    Composition (GE-C) (WR) 3
    Elective 1
    Social and Behavioral Sciences (State Core GE-S) 3
    Total 15
    Semester 4 Credits
    AEB 3114L Introduction to Agricultural Computer Applications 1
    BSC 2011 and 2011L Integrated Principles of Biology 2 (3) and Biology 2 Laboratory (1) (GE-B) 4
    CHM 2210 Organic Chemistry 1 */** 3
    STA 2023 Introduction to Statistics 1 (GE-M) 3
    Electives 4
    Total 15
    Semester 5 Credits
    AEC 3030C Effective Oral Communication 3
    CHM 2211 and 2211L Organic Chemistry 2 (3) and Organic Chemistry 2 Laboratory (2) 5
    FOS 4722C Quality Control in Food Systems 3
    Elective 4
    Total 15
    Semester 6 Credits
    FOS 4311 and 4311L Food Chemistry (3) and Food Chemistry Laboratory (1) 4
    FOS 4731 Government Regulations and the Food Industry 2
    HUN 2201 Fundamentals of Human Nutrition 3
    MCB 2000 and 2000L Microbiology (3) and Microbiology Laboratory (1) 4
    Elective 3
    Total 16
    Semester 7 Credits
    AEC 3033C Research and Business Writing in Agricultural and Life Sciences (WR) 3
    AOM 4062 Principles of Food Engineering 4
    BCH 3025 Fundamentals of Biochemistry 4
    FOS 4321C Food Analysis 4
    Total 15
    Semester 8 Credits
    FOS 4222 and 4222L Food Microbiology (3) and Food Microbiology Laboratory (2) 5
    FOS 4427C Principles of Food Processing 4
    FOS 4435C Food Product Development 3
    Elective 3
    Total 15

    * Achieve a minimum grade of C within two attempts, including withdrawals, in CHM 2210.

    ** Take CHM 2210 and CHM 2211/2211L -or- MAC 2312 and CHM 2200/2200L.
    Additional electives may be needed to complete the 120 credits required for graduation.

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majors: food-science