Food Systems Industry Management - BS
The Department of Nutrition and Food Science offers a Bachelor of Science degree in Food Systems Industry Management.
| First Year | ||
|---|---|---|
| Fall | Semester Credit Hours | |
| AGEC 105 | Introduction to Agricultural Economics | 3 |
| CHEM 119 | Fundamentals of Chemistry I | 4 |
| ENGL 104 or ENGL 103 | Composition and Rhetoric or Introduction to Rhetoric and Composition | 3 |
| NFSC 201 | Food Science | 3 |
| NFSC 210 | Horizons in Nutrition and Food Science | 2 |
| Semester Credit Hours | 15 | |
| Spring | ||
| ECON 202 or ECON 203 | Principles of Economics or Principles of Economics | 3 |
| ENGL 210 | Technical and Business Writing | 3 |
| HIST 105 | History of the United States 1 | 3 |
| MATH 140 | Mathematics for Business and Social Sciences | 3 |
| PHYS 201 | College Physics | 4 |
| Semester Credit Hours | 16 | |
| Second Year | ||
| Fall | ||
| ACCT 209 or ACCT 229 | Survey of Accounting Principles or Introductory Accounting | 3 |
| AGSM 301 | Systems Analysis in Agriculture | 3 |
| HIST 106 | History of the United States | 3 |
| MATH 142 | Business Calculus | 3 |
| POLS 206 | American National Government | 3 |
| Semester Credit Hours | 15 | |
| Spring | ||
| CHEM 120 or PHYS 202 | Fundamentals of Chemistry II or College Physics | 4 |
| POLS 207 | State and Local Government | 3 |
| Select one of the following: | 3 | |
| Introduction to Biometry | ||
| Statistical Methods | ||
| Statistical Methods | ||
| Language, philosophy and culture | 3 | |
| Semester Credit Hours | 13 | |
| Third Year | ||
| Fall | ||
| AGEC 340 | Agribusiness Management | 3 |
| AGSM 473 | Project Management for Agricultural Systems Technology | 3 |
| ANSC 326/NFSC 326 & ANSC 327/NFSC 327 | Food Bacteriology and Food Bacteriology Lab | 4 |
| NFSC 311 | Principles of Food Processing | 3 |
| Technical elective 1 | 3 | |
| Semester Credit Hours | 16 | |
| Spring | ||
| AGEC 314 | Marketing Agricultural and Food Products | 3 |
| AGEC 330 | Financial Management in Agriculture | 3 |
| AGSM 315/NFSC 315 | Food Process Engineering Technology | 3 |
| AGSM 360 | Occupational Safety Management | 3 |
| Technical elective 1 | 3 | |
| Semester Credit Hours | 15 | |
| Fourth Year | ||
| Fall | ||
| AGEC 453 | International Agribusiness Marketing | 3 |
| AGSM 439 | Management of Agricultural Systems I | 3 |
| ANSC 470/NFSC 470 | Quality Assurance for the Food Industry | 3 |
| NFSC 324 | Food Safety and Preventive Controls for Human Food | 3 |
| NFSC 485 or NFSC 491 | Directed Studies or Research | 3 |
| Semester Credit Hours | 15 | |
| Spring | ||
| AGSM 440 | Management of Agricultural Systems II | 3 |
| Creative arts | 3 | |
| Technical electives 1 | 9 | |
| Semester Credit Hours | 15 | |
| Total Semester Credit Hours | 120 | |
| 1 | For technical electives choose from: AGEC 422; AGEC 435; AGEC 485; AGEC 489; AGEC 491; AGSM 485; AGSM 489; AGSM 491; NFSC 202; NFSC 300; ANSC/NFSC 307; NFSC 314; NFSC 320; POSC/NFSC 406; NFSC 444; ANSC/NFSC 457; NFSC 485; NFSC 489; NFSC 491. |
The Graduation requirements include a requirement for 3 hours of international and cultural diversity and 3 hours of cultural discourse. 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 on core requirements visit the University Core Curriculum catalog page.
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.