Agricultural Sciences, Food Technology Concentration, BS

Freshman Fall - 15 hours

• AGEC 201 - Introduction to Agricultural Economics (Lec. 3, Cr. 3)
• ENGL 101 - English Composition I (Lec. 3, Cr. 3)
• NFSC 131 - Nutrition (Lec. 3, Cr. 3)
• ORIN 101 - Freshman Orientation (Cr. 0)
• PSYC 101 - Introduction to Psychology (Lec. 3, Cr. 3)

•  

  Choose one of the following:

• MATH 113 - College Algebra (Lec. 2, Lab. 2, Cr. 3)
• MATH 170 - Precalculus College Algebra (Lec. 3, Cr. 3)

Freshman Spring - 14 hours

• CHEM 101 - General Chemistry I (Lec. 3, Lab. 3, Cr. 4)
• ENGL 102 - English Composition II (Lec. 3, Cr. 3)
• NFSC 255 - Introduction to Nutrition and Food Science (Lec. 1, Cr. 1)
• PHYS 151 - Introduction to Physics Concepts and Application (Lec. 3, Cr. 3)
• SOCL 201 - Introductory Sociology (Lec. 3, Cr. 3)

Sophomore Fall - 14 hours

• History General Education Elective  - 3 hours

• CHEM 102 - General Chemistry II (Lec. 3, Lab. 3, Cr. 4)
• NFSC 232 - Fundamentals of Quantity Food Production (Lec. 3, Cr. 3)

• 
  Choose one of the following:

• AGRI 101 - Introduction to Plant Science (Lec. 3, Lab. 3, Cr. 4)
• ANSC 101 - General Animal Science (Lec. 3, Lab. 3, Cr. 4)

Sophomore Spring - 16 hours

• BIOL 201 - Microbiology for Nursing and Allied Health (Lec. 3, Lab. 2, Cr. 4)
• CHEM 211 - Elements of Organic Chemistry (Lec. 3, Cr. 3)
• COMM 201 - Fundamentals of Public Speaking (Lec. 3, Cr. 3)
• MATH 175 - Precalculus II (Lec. 3, Cr. 3)
• NFSC 111 - Introduction to Food Science (Lec. 2, Lab. 2, Cr. 3)

Junior Fall - 16 hours

• English Literature General Education Elective  - 3 hours

• ANSC 411 - Meat and Meat Products (Lec. 1, Lab. 4, Cr. 3)
• CHEM 203 - Quantitative Chemical Analysis (Lec. 2, Cr. 2)
• CHEM 203L - Quantitative Chemical Analysis Laboratory (Lab. 6, Cr. 2)
• NFSC 357 - Trends in Food and Nutrition (Lec. 3, Cr. 3)
• NFSC 358 - Special Topics in Food Science (Lec. 3, Cr. 3)

Junior Spring - 15 hours

• ANSC 431 - Livestock Marketing (Lec. 2, Lab. 3, Cr. 3)
• CHEM 265 - Basic Biochemistry (Lec. 3, Cr. 3)
• NFSC 341 - Advances in Food Science and Technology (Lec. 2, Lab. 2, Cr. 3)
• NFSC 358 - Special Topics in Food Science (Lec. 3, Cr. 3)
• NFSC 412 - Food Laws, Standards, and Regulations (Lec. 3, Cr. 3)

Senior Fall - 14 hours

• Fine Arts General Education Elective  - 3 hours
• NFSC Elective (300/400 Level) - 3 hours

• AGRI 340 - Junior Seminar (Lec. 1, Cr. 1)
• AGRI 401 - Agricultural Statistics (Lec. 3, Lab. 3, Cr. 4)
• NFSC 343 - Food Processing (Lec. 2, Lab. 2, Cr. 3)

Senior Spring - 16 hours

• NFSC Electives (300/400 Level) - 6 hours

• AGEC 402 - Agricultural Finance (Lec. 2, Lab. 3, Cr. 3)
• AGRI 441 - Seminar (Lec. 1, Cr. 1)
• NFSC 356 - Management in Nutrition and Food Science (Lec. 3, Cr. 3)
• NFSC 460 - Field Experience in Nutrition and Food Science (Lab. 10, Cr. 3)

Note

Students must earn a grade of C or better in all AGEC, AGRI, ANSC, and NFSC courses.

General Notes

• All Baccalaureate degrees must include 40 hours at the 300/400 level.
• All Baccalaureate degrees require at least one course from the life sciences and one course from the physical sciences categories in Area C of the General Education Core Curriculum.
• All Baccalaureate degrees must include 12 hours of Writing Enriched courses in the General Education Core Curriculum and 6 hours in the major.
• All Associate degrees must include 6 hours of Writing Enriched courses in the General Education Core Curriculum and 3 hours in the major.