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.
To graduate with this major, students must complete all university, college, and major requirements.
Critical TrackingModel Semester Plan
Overview
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
Critical Tracking records each student’s progress in courses that are required for entry to each major. Please note the critical-tracking requirements below on a per-semester basis.
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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Model Semester Plan
To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. These courses must be completed by the terms as listed above in the Critical Tracking criteria.
This semester plan represents an example progression through the major. Actual courses and course order may be different depending on the student's academic record and scheduling availability of courses. Prerequisites still apply.
| Semester 2 |
Credits |
|---|
AEB 2014 Economic Issues, Food and You, 3 credits, or
AEB 3103 Principles of Food and Resource Economics, 4 credits, or
ECO 2013 Principles of Macroeconomics, 4 credits, or
ECO 2023 Principles of Microeconomics, 4 credits (GE-S) |
3-4 |
CHM 2046 General Chemistry 2, 3 credits, and
CHM 2046L General Chemistry 2 Laboratory, 1 credit
GE-P |
4 |
IUF 1000 What is the Good Life
GE-H |
3 |
| Electives |
4 |
| Total |
14-15 |
| Semester 3 |
Credits |
|---|
BSC 2010 Integrated Principles of Biology 1, 3 credits, and
BSC 2010L Integrated Principles of Biology Laboratory 1, 1 credit
GE-B |
4 |
PHY 2004 Applied Physics 1, 3 credits, and
PHY 2004L Laboratory for Applied Physics 1, 1 credit
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 Integrated Principles of Biology 2, 3 credits, and
BSC 2011L Integrated Principles of Biology Laboratory 2, 1 credit
GE-B |
4 |
CHM 2210 Organic Chemistry 1 ♦
Minimum grade of C within two attempts, including withdrawals
|
3 |
| FOS 3042 Introductory Food Science |
3 |
STA 2023 Introduction to Statistics 1
GE-M |
3 |
| Elective |
1 |
| Total |
15 |
| Semester 5 |
Credits |
|---|
| AEC 3030C Effective Oral Communication |
3 |
CHM 2211 Organic Chemistry 2, 3 credits, and
CHM 2211L Organic Chemistry Laboratory, 2 credits
|
5 |
| FOS 4722C Quality Control in Food Systems |
3 |
| Elective |
4 |
| Total |
15 |
| Semester 6 |
Credits |
|---|
FOS 4311 Food Chemistry, 3 credits, and
FOS 4311L Food Chemistry Laboratory, 1 credit
|
4 |
| FOS 4731 Government Regulations and the Food Industry |
2 |
| HUN 2201 Fundamentals of Human Nutrition |
3 |
MCB 2000 Microbiology, 3 credits, and
MCB 2000L Microbiology Laboratory, 1 credit
|
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 Food Microbiology, 3 credits, and
FOS 4222L Food Microbiology Laboratory, 2 credits
|
5 |
| FOS 4427C Principles of Food Processing |
4 |
| FOS 4435C Food Product Development |
3 |
| Elective |
3 |
| Total |
15 |
♦ 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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Related Food Science and Human Nutrition Programs
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