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Food Science Institute

Curriculum Options

To obtain a Bachelor of Science degree in Food Science, students must take at least 126 hours of course credits. Students must meet K-State's General Education Requirements.

Choose from these options below. Students can switch from one to the other with counsel from their advisor.

Science option

The science option emphasizes the basic sciences and prepares you for technical jobs, product development, and graduate school. Generally, students are required to take an additional 3 hours of Quantitative Studies, and 10 more hours of Physical Sciences. The science option curriculum interfaces well with Pre-Veterinary Medicine and Pre-Medicine requirements.

  Food Business and Operations Management (Business) option

Students in the business option must minor in business, agribusiness, or agricultural economics as they prepare for management and other opportunities in the food industry. Generally, the minor is 15 hours of selected business-related courses.


Food Industry and Technology option

The Industry and Technology option emphasizes basic science and prepares students for jobs in quality assurance, research, and product development. This option is designed for students in the online Bachelor Degree Completion Program. This option does not meet Pre-Medicine and Pre-Veterinary Medicine degree requirements. Students interested in the Pre-Medicine and the Pre-Veterinary Medicine degree should choose the campus-based Science option.


Minor in Food Science

Students in curricula containing several science courses may choose to minor in food science and industry to expand their expertise and marketability. Scheduling the 15 hours required for a minor is easy with prior planning.

Required Courses for Minor - select 11 to 15 hours

FDSCI 302 Introduction to Food Science - 3
FDSCI 305 Fundamentals of Food Processing - 3
FDSCI 501 Food Chemistry - 3
FDSCI 600 Food Microbiology - 3
FDSCI 601 Food Microbiology Lab - 2
FDSCI 690 Principles of HACCP and HARPC - 3
FDSCI 695 Quality Assurance of Food Products - 3
FDSCI 727 Chemical Methods of Food Analysis - 2
FDSCI 728 Physical Methods of Food Analysis - 2
FDSCI 740 Research and Development of Food Products - 4


Processing Electives

Select 21 to 42 hours from the following courses.

ASI 310 Poultry Products Evaluation - 2
ASI 350 Meat Science - 3
ASI 361 Meat Animal Processing - 2
ASI 370 Principles of Meat Evaluation - 2
ASI 405 Fundamentals of Milk Processing - 3
ASI 495 Advanced Meat Evaluation - 2
ASI 608 Dairy Food Processing & Technology - 3
ASI 610 Processed Meat Operations - 2
ASI 640 Poultry Products Technology - 3
ASI 671 Meat Selection and Utilization - 2
ASI 777 Meat Technology - 3
FDSCI 660 International Study Experience in Food Science - 3
GRSC 405 Grain Analysis Techniques - 2
GRSC 602 Cereal Science - 3
GRSC 625 Flour and Dough Testing - 3
GRSC 635 Baking Science I - 2
GRSC 636 Baking Science I Lab - 2
GRSC 637 Baking Science II - 3
GRSC 638 Baking Science II Lab - 1
GRSC 645 Pet Food Processing - 3
GRSC 646 Pet Food Processing Lab - 1
HORT 325 Introduction to Organic Farming - 2

For More Information

Karen Schmidt
Dr. Karen A. Schmidt
Undergraduate Program Chair
Animal Sciences & Industry
225 Call Hall
1530 Mid-Campus Drive North
Manhattan, KS 66506
Phone: (785) 532-1216
kschmidt@ksu.edu