Food Science Major

College of Science, Technology, Engineering, and Mathematics (STEM) – Department of Chemistry and Food Science

The Department of Chemistry and Food Science is unique in that it offers strong majors in Biochemistry, Chemistry, and Food Science. The programs complement one another, producing Food Science majors with an exceptionally strong background in chemistry and providing Chemistry and Biochemistry majors with the opportunity to take electives in more applied areas such as food chemistry and food analysis. Undergraduate research opportunities are also enhanced by the combination of these program areas. An excellent undergraduate education is provided by the structured curricula for the Biochemistry, Chemistry, and Food Science majors coupled with a strong general education component. The strength of these programs is clearly indicated by the excellent graduate school placement, achievement records, and employment opportunities enjoyed by graduates.

Two concentrations are possible with the Food Science major, Food Science and Technology and Applied Food Science; the latter concentration requires a minor.

Pre-Health Program

A pre-health curriculum for pre-medical, pre-dental, and pre-veterinary studies is also offered in cooperation with the Biology Department.


The General Education Requirement

All students must satisfy a general education requirement consisting of ten (10) courses outside of the major department. The General Education Domain II-B (Natural Sciences) and laboratory requirement are satisfied through the completion of both Chemistry and Food Science majors.


Course Prerequisites

Courses may have specified conditions for enrollment, such as prior completion of less advanced courses, permission of the instructor, or appropriate placement test scores. Students should refer to course descriptions in the department listings for prerequisite requirements.



Requirements for the Major in Food Science

Major Core Requirements (13)

The following thirteen (13) core requirements are required of Food Science majors in all concentrations:

  • BIOL 130/130L Principles of Biology with Lab
  • BIOL 228/228L Principles of Microbiology with Lab
  • BIOL 235/235L Principles of Human Biology with Lab
  • CHEM 107/107L Principles of Chemistry with Lab
  • CHEM 108/108L Principles of Chemistry and Quantitative Analysis with Lab
  • CHEM 207/207L Organic Chemistry I with Lab
  • CHEM 208/208L Organic Chemistry II with Lab
  • CHEM 301/301L Biochemistry I with Lab
  • FDSC 161/161L Introduction to Food Science and Technology with Lab or
    • FDSC 151 Principles of Food Science
  • FDSC 351/351L Food Engineering and Processing with Lab
  • FDSC 405/405L Food Analysis with Lab
  • FDSC 408/408L Food Chemistry with Lab
  • STAT 208 Biostatistics or
    • STAT 117 Introduction to Statistics



All students majoring in Food Science must choose one (1) of the two (2) concentrations: Applied Food Science of Food Science and Technology.


Concentration in Applied Food Science (UFSA)

Concentration Requirements (2):

  • MATH 180 Precalculus or
    • MATH 219 Calculus I
  • PHYS 201/201L Introductory Physics with Lab
  • A minor in one of the following areas is required with the Applied Food Science concentration: biology, business, or nutrition. Other minors may be approved by the Department of Chemistry and Food Science.


Concentration in Food Science and Technology (UFST)

Concentration Requirements (8):

  • CHEM 303/303L Physical Chemistry I with Lab
  • FDSC 413/413L Food Safety and Microbiology with Lab
  • FDSC 495 Food Industrial Practicum or
    • FDSC 490 Directed Study in Food Science or
    • CHEM 304/304L Physical Chemistry II with Lab
  • MATH 219 Calculus I
  • MATH 220 Calculus II
  • NUTR 374 Human Nutrition Science
  • PHYS 211/211L Principles of Physics I with Lab
  • PHYS 212/212L Principles of Physics II with Lab


Effective as of the 2023-2024 Undergraduate Catalog