Food Science

Food science applies the principles of chemistry, biology, physics and analysis to solve problems related to composition, reactions, processing, quality, safety and packaging of foods. Students will learn to apply principles of microbiology and quality control with regulatory requirements to assure the quality and safety of food products. Emphasis will be placed on food processing and engineering in selecting appropriate methods for commercial food production.

Before Graduating Students Must

• Successfully complete a product development project administered in FOS 4435C, the undergraduate capstone course. The skills to complete the project will have been acquired from the required food science courses. The project is evaluated using a rubric approved by a faculty committee.
• Achieve minimum grades of C in AEC 3030C and AEC 3033C. These courses are graded using rubrics developed by a faculty committee.
• Complete requirements for the baccalaureate degree, as determined by faculty.

Students in the Major will Learn to

Student Learning Outcomes (SLOs)

1. Apply principles of chemistry, biology, physics and analysis to solve problems related to composition, reactions, processing, quality, safety and packaging of foods.
2. Apply principles of microbiology and quality control, along with regulatory requirements, to assure the quality and safety of food products.
3. Apply principles of food processing and engineering to the selection of appropriate methods for commercial food production.
4. Analyze and interpret analytical data using knowledge and application of food science, technology and related tools.
5. Create, interpret and analyze written text, oral messages and multimedia presentations used in agricultural and life sciences.

Curriculum Map

I = Introduced; R = Reinforced; A = Assessed

Assessment Types

• Food product development project
• Speeches
• Papers