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Food Science Institute

Curriculum Options

Product DevelopmentTo 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.

Students must select one of two options available in this program.

Students can switch from one to the other with counsel from their advisor. Employment opportunities are strong with both options.

A Minor in Food Science and Industry is also available by taking 15 hours of required courses.

Food Science students also have the opportunity to choose between 21 to 42 hours of professional course electives dealing with food production, processing, quality, safety, product development, government regulations, communications, international relations, and business of the food industry. Students consider this a real plus to the Food Science major.

Science option

The science option emphasizes the basic sciences and prepares you for more 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.

For information on required and elective courses for the Science option, see:

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.

For information on required and elective courses for the Business option, see:

Professional Electives - 2009

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
Course Number and DescriptionHours
FDSCI 302Introduction to Food Science3
FDSCI 305Fundamentals of Food Processing3
FDSCI 501Food Chemistry3
FDSCI 600Food Microbiology2
FDSCI 601Food Microbiology Lab2
FDSCI 690Principles of HACCP and HARPC3
FDSCI 695Quality Assurance of Food Products3
FDSCI 727Chemical Methods of Food Analysis2
FDSCI 728Physical Methods of Food Analysis2
FDSCI 740Research and Development of Food Products4


Processing Electives - select 0 to 4 hours
Course Number and DescriptionHours
ASI 310Poultry Products Evaluation2
ASI 350Meat Science3
ASI 361Meat Animal Processing2
ASI 370Principles of Meat Evaluation2
ASI 405Fundamentals of Milk Processing3
ASI 495Advanced Meat Evaluation2
ASI 608Dairy Food Processing & Technology3
ASI 610Processed Meat Operations2
ASI 640Poultry Products Technology3
ASI 671Meat Selection and Utilization2
ASI 777Meat Technology3
FDSCI 660International Study Experience Food Sci3
GRSC 101Intro to Grain Science and Industry3
GRSC 150Principles of Milling2
GRSC 151Principles of Milling Lab1
GRSC 405Grain Analysis Techniques2
GRSC 602Cereal Science3
GRSC 625Flour and Dough Testing3
GRSC 635Baking Science I2
GRSC 636Baking Science I Lab2
GRSC 637Baking Science II3
GRSC 638Baking Science II Lab1
GRSC 645Pet Food Processing3
GRSC 646Pet Food Processing Lab1
HORT 325Introduction to Organic Farming2

Student Resources


For More Information

Dr. Unruh, John A.<br/>
Dr. John A. Unruh
Undergraduate Program Chair
Animal Sciences & Industry
248 Weber Hall
Manhattan, KS 66506
Phone : (785) 532-1245
Fax : (785) 532-7059


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