University of Kentucky College of Agriculture, Food and Environment 37 courses 120 total credits
Food science is the study of the transformation of biological materials into food products acceptable for human consumption. This requires studying diverse scientific disciplines related to food, including chemistry, engineering, microbiology, biochemistry, toxicology, and management; and effectively applying the industrial and practical aspects to product development, food processing, preservation, and marketing. The program is administered by the Department of Animal and Food Sciences and offers training in the basic sciences and in the fundamentals of food science. Career opportunities in food industries include: management, research and development of new food products and ingredients, process supervision, quality control, procurement, distribution, sales, and merchandising. Positions include sales and services in allied industries; consulting and trade association activities; and promotional and . 3 educational services. Governmental agencies employ food scientists whose work is directed towards research, regulatory control, and the development of food standards. Graduation Requirements To earn the Bachelor of Science in Food Science, the student must complete a minimum of 120 semester hours with at least 45 hours from courses at the 300 level and above. A 2.0 gradepoint standing (on a 4.0 scale) is necessary and remedial courses may not be counted toward the total hours required for the degree. The Food Science program meets the requirements for accreditation by the Institute of Food Technologists and the National Organization of Food Science Professionals.
| Premajor | 37 credits |
| Major | 38-41 credits |
| Specialty Support | 18-19 credits |
| Electives | 6 credits |
| Total Hours | 120 credits |
UK Core Requirements
Premajor Requirements
| Code | Course Title | Credits |
|---|---|---|
| BIO 148 | Introductory Biology I | 3 |
| BIO 152 | Principles of Biology II | 3 |
| ECO 201 | Principles of Economics I | 3 |
| BIO 208 | Principles of Microbiology | 3 |
| BIO 209 | Introductory Microbiology Laboratory | 2 |
| CHE 105 | General College Chemistry I | 4 |
| CHE 107 | General College Chemistry II | 3 |
| CHE 111 | General Chemistry I Laboratory | 1 |
| CHE 113 or CHE 236 | General Chemistry II Laboratory or Survey of Organic Chemistry | 2 |
| DHN 212 or MA 113 | Introductory Nutrition or Calculus I | 3 |
| STA 296 | Statistical Methods and Motivations | 3 |
| Total Premajor Requirements | 37 credits | |
Major Requirements
| Code | Course Title | Credits |
|---|---|---|
| FSC 107 | Introduction to Food Science | 3 |
| FSC 306 | Introduction to Food Processing | 4 |
| FSC 395 or FSC 399 | Special Problem in Food Science or Experiential Learning in Food Science | 3 |
| FSC 434G | Food Chemistry | 4 |
| FSC 530 | Food Microbiology | 5 |
| FSC 535 | Food Analysis | 4 |
| FSC 536 | Advanced Food Technology | 4 |
| FSC 304 | Animal Food Products | 4 |
| FSC 430 | Sensory Evaluation of Foods | 3 |
| FSC 538 | Food Fermentation | 4 |
| FSC 540 | Food Sanitation | 3 |
| AEN 340 or DHN 311 | Principles of Food Engineering or Nutritional Biochemistry | 4 |
| PHY 211 | General Physics | 5 |
| AEC 305 | Food and Agricultural Marketing Principles | 3 |
| ASC 300 or CLD 230 | Meat Science or Intrapersonal Leadership | 4 |
| Total Major Requirements | 38-41 credits | |
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