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.
Students must select one of two options available in this program.
- Science option
- Food Business and Operations Management (Business) option
- Food Industry and Technology Option
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.
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:
- Science Option Curriculum guide - June 2016
- Science Course Sequence - June 2015
- Prerequisites Minor Science Option - 2015
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:
- Business Option Curriculum guide - June 2016
- Business Course Sequence - June 2015
- Prerequisites Minor Business Option - 2015
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.
For information on the required and elective courses for the Technology option, see:
- Technology Option Curriculum guide - June 2016
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.
|Course Number and Description||Hours|
|FDSCI 302||Introduction to Food Science||3|
|FDSCI 305||Fundamentals of Food Processing||3|
|FDSCI 501||Food Chemistry||3|
|FDSCI 600||Food Microbiology||2|
|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|
|Course Number and Description||Hours|
|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 Food Sci||3|
|GRSC 101||Intro to Grain Science and Industry||3|
|GRSC 150||Principles of Milling||2|
|GRSC 151||Principles of Milling Lab||1|
|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|