Bachelor of Science Degree
Food Science
Food science, a curriculum of the Department of Food Science, is an interdisciplinary
field that applies the basic sciences, mathematics, and engineering to
convert agricultural commodities into edible foods and beverages through
various processing steps. Food processing involves not only the foods
themselves, but also the packaging, storage, and distribution of the foods.
This results in many jobs in industry, government, distribution, marketing,
advertising, consumer relations, and other related fields.
Advisor Contact Information
Donna L. Keener
(765) 494-2766
dlkeener@purdue.edu
Plan of Study
Credit Hours Required for Graduation: 130
| Freshman Year |
| First Semester |
|
Second Semester |
| (1) AGR
101 (Introduction to the College of Agriculture and Purdue University)
(4) BIOL 110 (Fundamentals of Biology I)
(4) CHM 115 (General Chemistry)
(3) FS 161 (Science of Food)
(3) MA 223 (Introductory Analysis I)
Total Credits: 15 |
|
(4)
BIOL 111(Fundamentals of Biology II)
(4) CHM 116 (General Chemistry)
(4) ENGL 106 (First-Year Composition)
(3) MA 224 (Introductory Analysis II)
(1) Elective
Total Credits: 16 |
| Sophmore Year |
| Third Semester |
|
Fourth Semester |
| (4)
BIOL 221 (Introduction to Microbiology)
(3) CHM 255 (Organic Chemistry)
(3) COM 114 (Fundamentals of Speech
Communication)
(1) FS 235
(Food Sensory Science)
(1) FS 298 (Sophomore Seminar)
(3) STAT 301 (Elementary Statistical Methods)
(2) Elective
Total Credits: 17 |
|
(3) BCHM
307 (Biochemistry)
(1) BCHM 309 (Biochemistry Laboratory)
(3) CHM
256 (Organic Chemistry)
(0) FS 201 (Problem Solving Using Mathematics)
(2) FS 245
(Food Packaging)
(4) PHYS 220 (General Physics)
(3) Written or oral communication elective
Total Credits: 16 |
| Junior Year |
| Fifth Semester |
|
Sixth Semester |
| (1)
FS 361 (Food Plant Sanitation)
(3) FS 362 (Food Microbiology)
(2) FS 363 (Food Microbiology Laboratory)
(3) Economics elective
(3) Social science, humanities, or international understanding
elective
(3) Written or oral
communication elective
(1) Elective
Total Credits: 16 |
|
(4)
CHM 224 (Introductory Quantitative Analysis)
(3) F&N 315 (Fundamentals of Nutrition)
(3) FS 341 (Food Processing I)
(4) FS 453 (Food Chemistry)
(1) FS 530
(Food Ingredient Technology)
(2) Elective
Total Credits: 17 |
| Senior Year |
| Seventh Semester |
|
Eighth Semester |
| (3) FS
442 (Food Processing II
(1) FS 444 (Statistical
Process Control)
(1) FS 482 (Food Science Senior Seminar)
(6) Humanities electives
(6) Electives
Total Credits: 17 |
|
(1)
FS 340 (Food Regulations)
(3) FS 443 (Food
Processing III)
(4) FS 467 (Food Analysis)
(3) Social science or humanities elective
(3) Social science or humanities elective (300+ level)
(2) Elective
Total Credits: 16 |
Purdue Agriculture Academic Programs
1140 Ag Admin Building, Room 7
West Lafayette, Indiana 47907-1140
Phone: (765) 494-8481
Fax: (765) 494-8469
E-mail: goecker@purdue.edu
|
