2002-2003 Edition
Texas A&M University Undergraduate CatalogTexas A&M University Undergraduate Catalog
Catalog Contents
Academic Calendar
Board of Regents and System Administrative Officers
TAMU Administrative Officers
General Information
International Programs for Students
University Honors Program
Environmental Program
College of Agriculture and Life Sciences
College of Architecture
Lowry Mays College and Graduate School of Business
College of Education
Dwight Look College of Engineering
College of Geosciences
College of Liberal Arts
College of Science
College of Veterinary Medicine
General Academic Programs
School of Military Sciences
Texas A&M University at Galveston
Graduate Studies
Graduate Studies
Course Descriptions
Faculty
Appendices
Section ContentsPrevious PageNext Page
 
Curricula in
Food Science and Technology

The curricula in Food Science and Technology are designed to prepare students for rewarding careers in the food industry. The dynamic food industry uses science and technology to provide foods to meet the changing needs of society. Constant demands to improve the safety, quality, nutritional profiles, convenience and shelf-life of foods make this a stimulating career choice. The production, processing, development and distribution of foods provide employment opportunities for students in quality control, quality assurance, process technology, process nutrition, production supervision, process development, food plant management, food safety, food microbiology and food service.

The Bachelor of Science degree in Food Science prepares students for careers in the many facets of the food industry, professional associations and the regulatory agencies of the government where their training for this important profession is in high demand. Students receive extensive training in biology, microbiology, chemistry, engineering and business management to provide a diverse education to allow students to seek multiple career paths in a mobile and changing industry and society.

Students can receive personal and practical training in special problems courses, summer jobs and by working in pilot food processing plant facilities. Pilot plant food processing facilities are available for dairy products, meat products, cereals and bakery products, and horticultural products.

Food Science Option

Students selecting this option receive extensive training in chemistry, physics, mathematics and biology as well as food science. Students who elect this option usually have a primary interest in science and will be prepared to enter graduate education programs in food science. The curriculum in this option will also satisfy the requirements for professional schools such as medicine and dentistry. Students who do not pursue a graduate degree or a professional degree are prepared to work in any facet of the food industry and are highly sought for industrial positions in research, product development and analytical laboratories.

 
FRESHMAN YEAR
First Semester
(Th-Pr)
Cr
  
Second Semester
(Th-Pr)
Cr
AGLS 101 Modern Ag. Sys.
(1-0)
1
   BIOL 111 Intro. Biology
(3-3)
4
CHEM 101 Fund. of Chemistry I
(3-3)
4
   CHEM 102 Fund. of Chemistry II
(3-3)
4
ENGL 104 Comp. and Rhetoric
(3-0)
3
   MATH 142 Business Math. II
(3-0)
3
FSTC 201 Food Science
(3-0)
3
   * American history elective 1
3
MATH 141 Business Math. I
(3-0)
3
   ** KINE 199 Required Physical Activity
(0-2)
1
** KINE 198 Health and Fitness Activity
(0-2)
1
    
15
 
15
    
 
SOPHOMORE YEAR
CHEM 227 Organic Chemistry I
(3-0)
3
  
CHEM 228 Organic Chemistry II
(3-0)
3
CHEM 237 Organic Chemistry Lab.
(0-3)
1
   CHEM 238 Organic Chemistry Lab.
(0-3)
1
MICR 206 Intro. Microbiology
(3-4)
4
   FSTC 315 Food Plant Engr.
(2-2)
3
* POLS 206 American Natl. Govt.
(3-0)
3
   PHYS 201 College Physics
(3-3)
4
* American history elective 1
3
   * POLS 207 State and Local Govt.
(3-0)
3
Visual and performing arts elective 1
3
   General elective
3
 
17
    
17
 
JUNIOR YEAR
CHEM 316 Quant. Analysis
(2-0)
2
  
FSTC 312 Food Chemistry
(2-0)
2
CHEM 318 Quant. Analysis Lab.
(0-3)
1
   FSTC 313 Food Chemistry Lab.
(0-3)
1
FSTC 311 Principles Food Process
(2-3)
3
   FSTC 326 Food Bacteriology
(3-0)
3
FSTC 314 Food Analysis
(1-4)
3
   FSTC 327 Food Bacteriology Lab.
(0-3)
1
Accounting elective 2
3
   Economics elective 1,2
3
Computer applications elective 2
3
   Humanities elective 1
3
Food science elective 2
3
   Writing elective 2
3
 
18
    
16
 
SENIOR YEAR
COMM 203 Public Speaking
(3-0)
3
  
FSTC 481 Seminar
(1-0)
1
FSTC 401 Food Product Development
(2-3)
3
   MGMT 309 Survey of Mgmt.
(3-0)
3
STAT 302 Statistics
(2-2)
3
   Biochemistry elective 2
3
General electives
5
   Food science elective 2
3
Nutrition elective 2
3
   General electives
7
 
17
    
17

NOTES: 1. To be selected from the University Core Curriculum. The University Core Curriculum includes a requirement for 6 hours of international and cultural diversity courses. Refer to the International and Cultural Diversity table for a list of acceptable courses. A course satisfying another Core category, a college/department requirement, or as a free elective can be used to satisfy these requirements.

2. These electives should be chosen after consultation with departmental advisor.

 

Industry Option

The curriculum in the Industry Option provides a basic understanding of the chemical and physical processes of food science but has a greater emphasis on management and the technical aspects of food processing. Students pursuing this option are prepared to enter food plant management, quality assurance, quality control, product development and sales.

 
FRESHMAN YEAR
First Semester
(Th-Pr)
Cr
  
Second Semester
(Th-Pr)
Cr
AGLS 101 Modern Ag. Sys.
(1-0)
1
   CHEM 102 Fund. Chemistry II
(3-3)
4
CHEM 101 Fund. Chemistry I
(3-3)
4
   MATH 142 Business Math. II
(3-0)
3
ENGL 104 Comp. and Rhetoric
(3-0)
3
   * American history elective 1
3
FSTC 201 Food Science
(3-0)
3
   Biology elective 2
4
MATH 141 Business Math. I
(3-0)
3
   ** KINE 199 Required Physical Activity
(0-2)
1
** KINE 198 Health and Fitness Activity
(0-2)
1
    
15
 
15
    
 
SOPHOMORE YEAR
CHEM 222 Elements of Organic and Biological Chemistry
(3-0)
3
  
AGEC 314 Mktg. Ag. Prod.
(3-0)
3
CHEM 242 Organic Chemistry Lab.
(0-3)
1
   FSTC 315 Food Plant Engr.
(2-3)
3
MICR 206 Intro. Microbiology
(3-4)
4
   MGMT 309 Survey of Mgmt.
(3-0)
3
* POLS 206 American Natl. Govt.
(3-0)
3
   * POLS 207 State and Local Govt.
(3-0)
3
Agricultural economics elective 1,2
3
   General elective
3
* American history elective 1
3
   Humanities elective 1
3
 
17
    
18
 
JUNIOR YEAR
FSTC 311 Principles Food Process
(2-3)
3
  
FSTC 326 Food Bacteriology
(3-0)
3
FSTC 314 Food Analysis
(1-4)
3
   FSTC 327 Food Bacteriology Lab.
(0-3)
1
VAPH 404 Food Toxicology
(3-0)
3
   Computer applications elective 1, 2
3
Accounting elective 2
3
   Finance elective 2
3
Food science elective 2
3
   General elective
3
Statistics elective 2
3
   Physics elective 2
3
 
18
    
16
 
SENIOR YEAR
FSTC 401 Food Product Development
(2-3)
3
  
COMM 203 Public Speaking
(3-0)
 3
Biochemistry elective 2
3
   FSTC 312 Food Chemistry
(2-0)
2
General electives
5
   FSTC 313 Food Chemistry Lab.
(0-3)
1
Nutrition elective 2
3
   FSTC 481 Seminar
(1-0)
1
Visual and performing arts elective 1
3
   Food science elective 2
3
 
17
   General electives
3
 
  Management elective 2
3
 
   
16

NOTES: 1. To be selected from the University Core Curriculum. The University Core Curriculum includes a requirement for 6 hours of international and cultural diversity courses. Refer to the International and Cultural Diversity table for a list of acceptable courses. A course satisfying another Core category, a college/department requirement, or as a free elective can be used to satisfy these requirements.

2. These electives should be chosen after consultation with departmental advisor.