Food Science and Technology - BS, Food Science 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 Science Option

The Food Science option provides a strong knowledge base and fundamental understanding of chemistry, biology, engineering, physics, statistics, genetics, biochemistry, microbiology and nutrition that is applied toward the preservation, processing, packaging and distribution on foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Scientists for career opportunities in the food and allied industries or for further studies in graduate or professional schools. See an academic advisor for specific course listings.

Plan of Study Grid
First Year
FallSemester Credit Hours
CHEM 101 Fundamentals of Chemistry I 3
CHEM 111 Fundamentals of Chemistry Laboratory I 1
ENGL 103
Introduction to Rhetoric and Composition
or Composition and Rhetoric
3
NFSC 201 Food Science 3
NFSC 210 Horizons in Nutrition and Food Science 2
Mathematics 1 3
 Semester Credit Hours15
Spring
BIOL 111 Introductory Biology I 4
CHEM 102 Fundamentals of Chemistry II 3
CHEM 112 Fundamentals of Chemistry Laboratory II 1
American history 2 3
Mathematics 1 3
Free elective 3 1
 Semester Credit Hours15
Second Year
Fall
CHEM 227 Organic Chemistry I 3
CHEM 237 Organic Chemistry Laboratory 1
NFSC 202
Fundamentals of Human Nutrition
or Scientific Principles of Human Nutrition
3
POLS 206 American National Government 3
Select one of the following: 3
Introduction to Agricultural Economics  
Principles of Economics  
Principles of Economics  
Language, philosophy and culture 2 3
 Semester Credit Hours16
Spring
ACCT 209 Survey of Accounting Principles 3
CHEM 228 Organic Chemistry II 3
CHEM 238 Organic Chemistry Laboratory 1
PHYS 201 College Physics 4
American history 2 3
Creative arts 2 3
 Semester Credit Hours17
Third Year
Fall
CHEM 316 Quantitative Analysis 2
CHEM 318 Quantitative Analysis Laboratory 1
ENGL 210 Technical and Business Writing 3
NFSC 311/HORT 311 Principles of Food Processing 3
POLS 207 State and Local Government 3
Free elective 3 3
 Semester Credit Hours15
Spring
NFSC 312/DASC 312 Food Chemistry 3
NFSC 313/DASC 313 Food Chemistry Laboratory 1
MGMT 309 Survey of Management 3
Select one of the following: 3
Introduction to Biometry  
Statistical Methods  
Statistical Methods  
Select one of the following: 3
Meats  
Hazard Analysis and Critical Control Point System  
Viticulture and Small Fruit Culture  
Concepts of Wine Production  
Enology  
Scientific Principles of Foods  
Religious and Ethnic Foods  
Fundamental Baking  
Meats  
Understanding Obesity: A Social and Scientific Challenge  
Food Safety and Preventive Controls for Human Food  
Poultry Further Processing  
Nutritional Pharmacometrics of Food Compounds  
Supervised Research in Mediterranean Nutrition and Food Processing in Italy  
Food Processing for Sustainable Nutrition in Brazil  
Hazard Analysis and Critical Control Point System  
Directed Studies  
Special Topics in...  
Research  
Free elective 3 1
 Semester Credit Hours14
Fourth Year
Fall
NFSC 314/DASC 314 Food Analysis 3
NFSC 326/DASC 326 Food Bacteriology 3
NFSC 327/DASC 327 Food Bacteriology Lab 1
Select one of the following: 3
Meats  
Hazard Analysis and Critical Control Point System  
Viticulture and Small Fruit Culture  
Concepts of Wine Production  
Enology  
Scientific Principles of Foods  
Religious and Ethnic Foods  
Fundamental Baking  
Meats  
Understanding Obesity: A Social and Scientific Challenge  
Food Safety and Preventive Controls for Human Food  
Poultry Further Processing  
Nutritional Pharmacometrics of Food Compounds  
Supervised Research in Mediterranean Nutrition and Food Processing in Italy  
Food Processing for Sustainable Nutrition in Brazil  
Hazard Analysis and Critical Control Point System  
Directed Studies  
Special Topics in...  
Research  
Free elective 3 3
 Semester Credit Hours13
Spring
BICH 303
Elements of Biological Chemistry
or Comprehensive Biochemistry I
3
NFSC 315/AGSM 315 Food Process Engineering Technology 3
NFSC 401 Food Product Development 3
NFSC 444 Fundamentals of Food Law 3
NFSC 481 Seminar 1
Free elective 3 2
 Semester Credit Hours15
 Total Semester Credit Hours120

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.