Degree Requirements

120 semester credits required for graduation

Concentrations

University Requirements

Complete all of the following courses, 20 credits:

IAH – Arts & Humanities IAH 201-210 (choice) (4 credits)
IAH – Arts & Humanities IAH 211-241 (choice) (4 credits)
ISS – Social, Behavioral and Economic Sciences ISS 200-level (4 credits)
ISS – Social, Behavioral and Economic Sciences ISS 300 level (4 credits)
Tier I Writing - WRA 101 or 195H (4 credits)

College of Agriculture & Natural Resources Requirements

Complete the following, 6 credits:

EC 201 or EC 202 - Introduction to Microeconomics or Macroeconomics (3 credits)
MTH 124 - Survey of Calculus with Applications (3 credits)

Department Core Requirements

Complete all of the following courses, 57 credits:

Prerequisite Courses

BS 161 – Cells and Moleculer Biology (3 credits)
CEM 141 - General Chemistry (4 credits)
CEM 161 – Chemistry Laboratory I (1 credit)
CEM 142 - General and Inorganic Chemistry (3 credits)
CEM 162 – Chemistry Laboratory II (1 credit)
MMG 301 - Introductory Microbiology (3 credits)
PHY 231 - Introductory Physics I (3 credits)

Food Science Core Courses

BE 429 - Fundamentals of Food Engineering (3 credits)
FSC 211 - Principles of Food (3 credits)
FSC 222 - Professional Development and Career Planning in Food Science (1 credit)
FSC 310 - Sensory Assessment of Foods (3 credits)
FSC 325 - Food processing: Unit Operations (3 credits)
FSC 401 - Food Chemistry (3 credits)
FSC 402 - Food Chemistry Lab (1 credit)
FSC 422 -  Advanced Professional Seminar in Food Science (1 credit)
FSC 440 - Food Microbiology (3 credits)
FSC 441 - Food Microbiology Lab (2 credits)
FSC 442 - Hazard Analysis Critical Control Point Training and Certification (1 credit)
FSC 455 - Food and Nutrition Laboratory (3 credits)
FSC 470 - Integrated Approaches to Food Product Development (3 credits)
HNF 150 - Introduction to Human Nutrition (3 credits)

Complete one of the following courses:

FSC 430 - Food Processing: Fruits and Vegetables (3 credits)
FSC 431 - Food Processing: Cereals (3 credits)

Complete one of the following courses:

FSC 432 - Food Processing: Dairy Foods (3 credits)
FSC 433 - Food Processing: Muscle Foods (3 credits)

Concentrations

Students must complete the requirements for at least one of the following areas of concentration plus enough elective credits for a minimum of 120 total credits.

Food Technology: Focus on Food Processing and Quality - 23 credits

Complete all of the following courses:

CEM 143 - Survey of Organic Chemistry (4 credits)
BMB 200 - Introduction to Biochemistry (4 credits)
FSC 420 - Quality Assurance (2 credits)
STT 201 - Statistical Methods (4 credits)

Complete 9 credits from the following courses (*Courses selected to meet this requirement may not be used to fulfill the requirement in the Department Core.):

CEM 482 - Science and Technology of Wine Production (3 credits)
CHE 483 - Brewing and Distilled Beverage Systems (3 credits)
FSC 421 - Food Laws and Regulations (3 credits)
*FSC 430 - Food Processing: Fruits and Vegetables (3 credits)
*FSC 431 - Food Processing: Cereals (3 credits)
*FSC 432 - Food Processing: Dairy (3 credits)
*FSC 433 - Food Processing: Muscle Foods (3 credits)
FSC 481 - Fermented Beverages (3 credits)
HB 100 - Introduction to Hospitality Business (2 credits)
HB 265 - Food Management: Safety and Nutrition (3 credits)
HB 267 - Management of Food and Beverage Systems (3 credits)
HNF 300 - Experimental Approaches to Foods (4 credits)
PKG 455 - Food Packaging (3 credits)

Elective:

FSC 493 - Professional Internship in Food Science (1-6 credits)

Food Business and Industry: Business, Distribution and Marketing Aspects of Food - 23 credits

Complete all of the following courses:

ACC 230 - Survey of Accounting Concepts (3 credits)
BMB 200 - Introduction to Biochemistry (4 credits)
CEM 143 - Survey of Organic Chemistry (4 credits)
MKT 327 - Introduction to Marketing (3 credits)
STT 315 - Introductory to Probability and Statistics for Business (3 credits)

Complete two of the following courses:

AFRE 100 - Decision Making in the Agri-Food System (3 credits)
AFRE 222 - Agribusiness and Food Industry Sales (3 credits)
FI 311 - Financial Management (3 credits) -OR- ABM 435 - Financial Management in the Agri-Food System (3 credits)
AFRE 240 - Food Product Marketing (3 credits)
AFRE 440 - Food Marketing Management (3 credits)
MKT 302 - Consumer and Organization Buy Behavior (3 credits)

Elective:

FSC 493 - Professional Internship in Food Science (1-6 credits)

Food Packaging: Focus on Food Packaging Systems and Product Stability - 29 credits

Complete all of the following courses:

BMB 200 - Introduction to Biochemistry (4 credits)
CEM 143 - Survey of Organic Chemistry (4 credits)
MTH 126 - Survey of Calculus II (3 credits)
PKG 101 - Principles of Packaging (3 credits)
PKG 221 - Packaging with Glass and Metal (3 credits)
PKG 322 - Packaging with Paper and Paperboard (4 credits)
PKG 323 - Packaging with Plastics (4 credits)
STT 201 - Statistical Methods (4 credits)

Elective:

FSC 493 - Professional Internship in Food Science (1-6 credits)

Basic Food Science - 25 credits

Complete all of the following courses:

BMB 401 - Comprehensive Biochemistry (4 credits)
CEM 251 - Organic Chemistry I (3 credits)
CEM 252 - Organic Chemistry II (3 credits)
CEM 255 - Organic Chemistry Laboratory (2 credits)
STT 201 - Statistical Methods (4 credits)

Complete 9 credits from the following courses:

ANS 407 - Food and Animal Toxicology (3 credits)
CEM 262 - Quantitative Analysis (3 credits)
CEM 333 - Instrumental Methods and Applications (3 credits)
CEM 383 - Introductory Physical Chemistry I (3 credits)
FSC 421 - Food Laws and Regulations (3 credits)
MMG 409 - Eukaryotic Cell Biology (3 credits)
MMG 425 - Microbial Ecology (3 credits)
MMG 431 - Microbial Genetics (3 credits)
MMH 445 - Microbial Biotechnology (3 credits)
MMG 451 - Immunology (3 credits)
PHM 350 - Introductory Human Pharmacology (3 credits)
PHM 450 - Introduction to Chemical Toxicology (3 credits)
PHY 232 - Introductory Physics II (3 credits)

The Basic Food Science concentration fills many, but not all, of the minimum requirements for admission to professional (healthcare) schools. Students interested in preparing for post-graduate healthcare programs should consult with a pre-professional advisor in the College of Natural Science. Admission requirements of professional schools vary, and the student is responsible for reviewing the requirements of each school of interest and consulting regularly with an advisor.

4-year Schedule Plans

Basic Food Science Concentration

Food Business and Industry Concentration

Food Packaging Concentration

Food Technology Concentration

back to top

Food Science (B.S.)

Facilities

Affiliates

FSHN Forms

  • Spartans Will.
  • © Michigan State University
Michigan State University wordmark

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Interim Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).