Food Science and Technology - BS, Food Industry Option

Food Science and Technology is an exciting multidisciplinary field that prepares majors with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.  For more information, visit http://nfs.tamu.edu

The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree. The major also provides an excellent background for those interested in professional schools, graduate studies, medicine, veterinary medicine, dentistry, pharmacy, physical therapy, nursing, occupational therapy and public health.

Food Industry Option

The Food Industry option integrates knowledge from the basic disciplines of chemistry, microbiology, physics and biology and applies scientific principles from food engineering, food processing operations, sensory evaluation, food safety, HACCP, quality assurance and management to produce foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Technologists for careers in the food and related industries. These careers may involve food processing, manufacturing, technical service, food product development, operations management, regulatory oversight and other technology based opportunities.

First Year
FallSemester Credit Hours
CHEM 101Fundamentals of Chemistry I 3
CHEM 111Fundamentals of Chemistry Laboratory I 1
ENGL 103 or ENGL 104Introduction to Rhetoric and Composition or Composition and Rhetoric 3
FSTC 201Food Science 3
FSTC 210/NUTR 210Horizons in Nutrition and Food Science 2
NUTR 202 or NUTR 203Fundamentals of Human Nutrition or Scientific Principles of Human Nutrition 3
 Term Semester Credit Hours15
Spring
CHEM 102Fundamentals of Chemistry II 3
CHEM 112Fundamentals of Chemistry Laboratory II 1
American history elective 13
Select one of the following: 3
Introduction to Agricultural Economics  
Principles of Economics  
Principles of Economics  
Language, philosophy and culture elective 13
Math elective 3
 Term Semester Credit Hours16
Second Year
Fall
BIOL 111Introductory Biology I 4
CHEM 227Organic Chemistry I 3
CHEM 237Organic Chemistry Laboratory 1
POLS 206American National Government 3
Math elective 3
 Term Semester Credit Hours14
Spring
ACCT 209Survey of Accounting Principles 3
PHYS 201College Physics 4
American history elective 13
Creative arts elective 13
Free elective 23
 Term Semester Credit Hours16
Third Year
Fall
ENGL 210Technical and Business Writing 3
POLS 207State and Local Government 3
FSTC 311/HORT 311Principles of Food Processing 3
Select one of the following: 3
Meats  
Hazard Analysis and Critical Control Point System  
Religious and Ethnic Foods  
Fundamental Baking  
Meats  
Poultry Further Processing  
Nutritional Pharmacometrics of Food Compounds  
Therapeutic Microbiology: Probiotics and Related Strategies  
Commercial Fruit and Vegetable Processing  
Hazard Analysis and Critical Control Point System  
Experimental Nutrition and Food Science Laboratory  
Critical Evaluation of Nutrition and Food Science Literature: Evidence Based Reviews  
Directed Studies  
Special Topics in...  
Research  
Viticulture and Small Fruit Culture  
Concepts of Wine Production  
Enology  
Commercial Fruit and Vegetable Processing  
Scientific Principles of Foods  
Poultry Further Processing  
Free elective 23
 Term Semester Credit Hours15
Spring
AGEC 314Marketing Agricultural and Food Products 3
FSTC 312/DASC 312Food Chemistry 3
FSTC 313/DASC 313Food Chemistry Laboratory 1
MGMT 309Survey of Management 3
STAT 302Statistical Methods 3
Free elective 21
 Term Semester Credit Hours14
Fourth Year
Fall
AGSM 315/FSTC 315Food Process Engineering Technology 3
DASC 314/FSTC 314Food Analysis 3
DASC 326/FSTC 326Food Bacteriology 3
DASC 327/FSTC 327Food Bacteriology Lab 1
FSTC 444Fundamentals of Food Law 3
Free elective 21
 Term Semester Credit Hours14
Spring
BICH 303 or BICH 410Elements of Biological Chemistry or Comprehensive Biochemistry I 3
FSTC 401Food Product Development 3
FSTC 481Seminar 1
Select one of the following: 3
Meats  
Hazard Analysis and Critical Control Point System  
Religious and Ethnic Foods  
Fundamental Baking  
Meats  
Poultry Further Processing  
Nutritional Pharmacometrics of Food Compounds  
Therapeutic Microbiology: Probiotics and Related Strategies  
Commercial Fruit and Vegetable Processing  
Hazard Analysis and Critical Control Point System  
Experimental Nutrition and Food Science Laboratory  
Critical Evaluation of Nutrition and Food Science Literature: Evidence Based Reviews  
Directed Studies  
Special Topics in...  
Research  
Viticulture and Small Fruit Culture  
Concepts of Wine Production  
Enology  
Commercial Fruit and Vegetable Processing  
Scientific Principles of Foods  
Poultry Further Processing  
Free electives 26
 Term Semester Credit Hours16
 Total Semester Credit Hours: 120
1

The Graduation requirements include a requirement for 6 hours of international and cultural diversity courses. Selection must be from courses on the approved list. Selection can be courses that also satisfy the requirement for social and behavioral sciences; creative arts; language, philosophy and culture; or electives.  For more information visit http://core.tamu.edu

2
Students may achieve a business minor by taking the following courses as free electives: ISYS 209, MGMT 209, FINC 409, MKTG 409.

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the Texas A&M University residency requirement.