Food Science Curriculum
FSHN Courses
- HUN2201 - Fundamentals of Human Nutrition (3) F/S/SS-B
FOS4222 - Food Microbiology (3) S
FOS4222L - Food Microbiology Lab (2) S
FOS4311 - Food Chemistry (3) S
FOS4311L - Food Chemistry Lab (1) S
FOS4321C - Food Analysis (4) F
FOS4427C - Principles of Food Processing (4) S
FOS4722C - Quality Control in Food Systems (3) F
FOS4731 - Gov Regulations & The Food Industry (2) S
FOS4435C - Food Product Development (3) S
AOM4062 - Principles of Food Engineering (4) F
Biology Courses
- BSC2010 - Principles of Biology I (3) F/S/SS-C
BSC2010L - Principles of Biology I Lab (1) F/S/SS-C
BSC2011 - Principles of Biology II (3) F/S/SS-C
BSC2011L - Principles of Biology II Lab (1) F/S/SS-C
Chemistry Courses
- *CHM2045 - General Chemistry (3) F/S/SS-C
*CHM2045L - General Chemistry Lab (1) F/S
CHM2046 - Qualitative Analysis (3) F/S/SS-C
CHM2046L - Qualitative Analysis Lab (1) F/S/SS-C
**CHM2210 - Organic Chemistry I (3) F/S/SS-A/C
**CHM2211 - Organic Chemistry II (3) F/S/SS-B/C
**CHM2211L - Organic Chemistry II Lab (2) F/S/SS-C
BCH3025 - Fund of Biochemistry (4) F/SS-C
or BCH 4024 - Intro Biochem/Molec Biol (4) F/S/SS-C
* The following course sequence at a community college or other university is equivalent: CHM2040 & CHM2040L, CHM2041 & CHM2041L.
** If you choose to take MAC2312 alculus II, you may replace
the 8-credit organic chemistry sequence with 4 credits of applied organic chemistry, as follows: CHM2200, CHM2200L.
Math & Statistics
- STA2023 - Intro to Statistics (3) F/S/SS-A/B
MAC2311 - Calculus & Analyt Geom I (4) F/S/SS-C
Other Science Courses
- MCB2000 - Microbiology (3) F/S/SS-A
MCB2000L - Microbiology Lab (1) F/S/SS-A
PHY2004 - Applied Physics I (3) F/S
PHY2004L - Applied Physics I Lab (1) F/S
Economics
- AEB2014 - Economic Issues Food & You (3) F/S
or AEB3103 - Prin Food and Res Econ (4) F/S/SS-C
or ECO2013 - Prin Macroeconomics (3) F/S/SS-A or B
or ECO2023 - Prin Microeconomics (3) F/S/SS-C
Required Supporting Courses
- AEB3114L - Intro to Computer Applications (1) F/S/SS-A or CGS2531 - Intro to Computer Programming & Software Packages (3) F/S/SS-A/C
Advanced Communications
- AEE3030C - Oral Communications (3) F/S/SS-C
or SPC2600 - Intro Public Speaking (3) F/S/SS-A/B - AEE3033C - Research/Business Writing (3) F/S/SS-C
or ENC2210 - Technical Writing (3) F/S
Key to when courses are offered:
- F = Fall
S = Spring
SS-A = Summer A
SS-B = Summer B
SS-C = Summer C
SS-A/B = Summer A and B
These are subject to change; please see your advisor.
Academic Learning Compacts
Are agreements that describe the communication skills, critical thinking skills, and content knowledge in the major (known collectively as Student Learning Outcomes) that students should acquire if they diligently follow the prescribed course of study. UF is required to assess student achievement in these Student Learning Outcomes through Individual Student Assessments before graduation. Satisfactory completion of the ISAs constitutes successful completion of the Academic Learning Compact.
Examples of how two of the Student Learning Outcomes are assessed:
SLO 3, Apply principles of food processing and engineering to the selection of appropriate methods for commercial food production, is assessed based on questions on the final competency exam in FOS4435C, Food Product Development. The questions are in the form of multiple-choice, short answers and essay questions, and comprise approximately 30 questions. Food Science faculty review questions each year to ensure adequate coverage in the designated areas of competence, and to insure adherence to the Institute of Food Technologists' (IFT) approved curriculum.
SLO 5 Create, interpret and analyze written text, oral messages and multimedia presentations used in agricultural and life sciences is assessed based on grades in AEE3030C, Oral Communications, and AEE3033C, Writing for Agriculture and Natural Resources. All assignments in these courses are graded based upon rubrics that have been developed by committees within the Department of Agricultural Education and Communication.
