![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Undergraduate Mission
The undergraduate program of Food Science provides an exciting and challenging academic environment that encourages the acquisition and integration of knowledge within the field of food science and technology and places it within the context of societal needs. The program will provide the student with the tools to develop quantitative thinking skills that lay the foundation for working individually and in teams and to grow as a professional. The program emphasizes a strong foundation in the basic sciences applied to solving practical problems related to the production and safety of food and food ingredients. The program stresses communication skills enhancing student career opportunities within and beyond the area of food science.
Student Learning Goals
- Graduates will have fundamental and integrated knowledge in Food Science which they can apply to challenges associated with food safety and quality.
- Graduates will be able to utilize critical thinking and quantitative skills in food and related sciences and apply them to solve practical problems.
- Graduates will posses effective oral and written communication skills that facilitate individual and team interaction.
Curriculum
Three options (Research, General, and Management Economics) are available and tailored to meet student’s education goals. A comparison of courses required for the Research and General options is shown below. The Food Science and management Economics option is co-listed under the Departments of Food Science and Food, Agriculture and Business Economics curriculums. Course sequences for each of the options is provided (scroll down).
FOOD SCIENCE OPTIONS
AREA |
Food Science Research | Food Science General |
I. College Mission: Interdisciplinary Critical Analysis (3 Credits) |
||
| 11:015:400 Junior/Senior Colloquium | 3 | 3 |
II. & III. Life and Physical Sciences |
||
| A. Life Sciences 01:119:101 – 102 General Biology |
4,4 | 4,4 |
| B. Physical Sciences 01:750:193 – 194 Physics for the Sciences 01:750:193 Physics for the Sciences |
4,4 - |
- 4 |
IV. Humanities and the Arts |
6 | 6 |
See suggested courses in the Degree Requirements chapter |
||
V. Multicultural and International Studies |
6 | 6 |
See suggested courses in the Degree Requirements chapter |
||
| VI. Human Behavior, Economic Systems and Political Processes | ||
| A. Human Behavior | 3 | 3 |
| B. Economic Systems | 3 | 3 |
| C. Political Processes | 3 | 3 |
| VII. Oral and Written Communication | 6 | 6 |
| See suggested courses in the Degree Requirements chapter | ||
| Sub-total Areas I – VII credits | 46 | 42 |
| Proficiency in Food Science | ||
| A. Experienced Based Education | 3 | 3 |
| B. Quantitative Skills | ||
| 01:640:135 Calculus 1 | 4 | 4 |
| 01:640:136 Calculus II or 01:640:138 Calculus II for the Biological Sciences | 4 | - |
| 01:960:401 Basic Statistics for Research or equivalent (01:960:211) | 3 | 3 |
| Professional Ethics | ||
| 11:400:314 Current Issues in Food Science and Food Law | 2 | 2 |
Food Science Courses
Course Number |
Course Title |
Credits |
11:400:103 |
3 |
|
11:400:104 |
3 |
|
11:400:105 |
1 |
|
11:400:201 |
3 |
|
11:400:202 |
2 |
|
11:400:301 |
4 |
|
11:400:302 |
4 |
|
11:400:304 |
4 |
|
11:400:314 |
2 |
|
11:400:405 |
3 |
|
11:400:411 |
4 |
|
11:400:412 |
3 |
|
11:400:419 |
3 |
|
11:400:422 |
3 |
|
11:400:423 |
3 |
|
11:400:424 |
1 |
|
16:400:532 |
Nutraceuticals in functional foods, herbs, supplements |
3 |
Course Sequence:
Research Option
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First Year, Fall Term
b. 01:355:101 Expository Writing (3)
c. 01:119:101 General Biology (4)
d. 01:160:161 General Chemistry (4)
e. 01:640:135 Calculus I (4)
Total Semester Credits: 17----- Cumulative Total Credits: 17
----------------------------------------------------------------------------
First Year, Spring Term
a. 11:400:104 Food and Health (3)
b. 01:160:162 General Chemistry (4)
c. 01:160:171 Introduction to Experimentation (1)
d. 01:119:102 General Biology (4)
e. 01:640:136 Calculus II (4)
Total Semester Credits: 16 ----- Cumulative Total Credits: 33
----------------------------------------------------------------------------
Second Year, Fall Term
a. 11:400:201 Principles of Food Science (3)
b. 11:400:202 Principles of Food Science Lab (2)
c. 01:160:307 Organic Chemistry (4)
d. 01:160:311 Organic Chemistry Lab (2)
e. 01:750:193 Physics for the Sciences (4)
f. 01:960:211 Statistics I (3)
or 01:960:401 Basic Statistics for Research (3)
Total Semester Credits: 18 ----- Cumulative Total Credits: 51
----------------------------------------------------------------------------
Second Year, Spring Term
a. 01:160:308 Organic Chemistry (4)
b. 01:750:194 Physic for the Sciences (4)
c. 11:400:304 Food Analysis (4)
d. 01:355:201 Research in the Disciplines (3)
Total Semester Credits: 15 ----- Cumulative Total Credits: 66
----------------------------------------------------------------------------
Third Year, Fall Term
a. 11:115:301 Introductory Biochemistry (3)
c. 01:447:390 General Microbiology (4)
d. 11:400:301 Food Processing Technologies (4)
e. Two Course fulfilling SEBS Areas III (3) or IV (3) or V (3)
Total Semester Credits: 17 ----- Cumulative Total Credits: 83
----------------------------------------------------------------------------
Third Year, Spring Term
a. 11:400:423 Food Microbiology (3)
b. 11:400:424 Food Microbiology Lab (1)
c. 11:400:314 Current Issues in Food Sci & Food Law (2)
d. 11:400:302 Food Processing Engineering (4)
e. Two Courses fulfilling SEBS Areas III (3) or IV (3) or V (3)
Total Semester Credits: 16 ----- Cumulative Total Credits: 99
----------------------------------------------------------------------------
Fourth Year, Fall Term
a. Junior/Senior Colloquium (3)
b. 11:400:405 Sensory Evaluation of Foods (3)
c. 11:400:411 Food Chemistry (4)
d. 11:400:419 Food Physical Systems (3)
e. One Course fulfilling SEBS Areas III (3) or IV (3) or V (3)
Total Semester Credits: 16 ----- Cumulative Total Credits: 114
----------------------------------------------------------------------------
Fourth Year, Spring Term
a. 11:400:412 Food Product Development (3)
b. Experience-based education (0-3)
e. Unspecified Electives (11)
Total Semester Credits: 14-16 ----- Cumulative Total Credits: 128-131
General Option
----------------------------------------------------------------------------
First Year, Fall Term
b. 01:355:101 Expository Writing (3)
c. 01:119:101 General Biology (4)
d. 01:160:161 General Chemistry (4)
e. 01:640:135 Calculus I (4)
Total Semester Credits: 17----- Cumulative Total Credits: 17
----------------------------------------------------------------------------
First Year, Spring Term
a. 11:400:104 Food and Health (3)
b. 01:160:162 General Chemistry (4)
c. 01:160:171 Introduction to Experimentation (1)
d. 01:119:102 General Biology (4)
e. One Course fulfilling SEBS Areas III (3) or IV (3) or V (3)
Total Semester Credits: 15 ----- Cumulative Total Credits: 32
----------------------------------------------------------------------------
Second Year, Fall Term
a. 11:400:201 Principles of Food Science (3)
b. 11:400:202 Principles of Food Science Lab (2)
c. 01:160:209 Elementary Organic Chemistry (3)
d. 01:160:211 Elementary Organic Chemistry Lab (1)
e. 01:750:193 Physics for the Sciences (4)
f. 01:960:211 Statistics I (3)
or 01:960:401 Basic Statistics for Research (3)
Total Semester Credits: 16 ----- Cumulative Total Credits: 48
----------------------------------------------------------------------------
Second Year, Spring Term
a. 11:400:304 Food Analysis (4)
b. 01:355:201 Research in the Disciplines (3)
c. Three Courses fulfilling SEBS Areas III (3) and IV (3) and V (3)
Total Semester Credits: 16 ----- Cumulative Total Credits: 64
----------------------------------------------------------------------------
Third Year, Fall Term
a. 11:115:301 Introductory Biochemistry (3)
c. 01:447:390 General Microbiology (4)
d. 11:400:301 Food Processing Technologies (4)
e. One Course fulfilling SEBS Areas III (3) or IV (3) or V (3)
f. Unspecified Elective (3)
Total Semester Credits: 18 ----- Cumulative Total Credits: 82
----------------------------------------------------------------------------
Third Year, Spring Term
a. 11:400:423 Food Microbiology (3)
b. 11:400:424 Food Microbiology Lab (1)
c. 11:400:314 Current Issues in Food Sci & Food Law (2)
d. One Courses fulfilling SEBS Areas III (3) or IV (3) or V (3)
e. Unspecified Electives (6)
Total Semester Credits: 15 ----- Cumulative Total Credits: 97
----------------------------------------------------------------------------
Fourth Year, Fall Term
a. Junior/Senior Colloquium (3)
b. 11:400:405 Sensory Evaluation of Foods (3)
c. 11:400:411 Food Chemistry (4)
d. One Course fulfilling SEBS Areas III (3) or IV (3) or V (3)
e. Unspecified Elective (6)
Total Semester Credits: 18 ----- Cumulative Total Credits: 115
----------------------------------------------------------------------------
Fourth Year, Spring Term
a. 11:400:412 Food Product Development (3)
b. Experience-based education (0-3)
e. Unspecified Electives (10)
Total Semester Credits: 13-16 ----- Cumulative Total Credits: 128-131
Food Science and Management Option
----------------------------------------------------------------------------
First Year, Fall Term
a. 01:355:101 Expository Writing (3)
b. 01:119:101 General Biology (4)
c. 01:160:161 General Chemistry (4)
d. 01:640:135 Calculus I (4)
Total Semester Credits: 15----- Cumulative Total Credits: 15
----------------------------------------------------------------------------
First Year, Spring Term
a. 11:400:104 Food and Health (3)
b. 01:160:162 General Chemistry (4)
c. 01:160:171 Introduction to Experimentation (1)
d. 01:119:102 General Biology (4)
e. 01:355:201 Research in the Disciplines (3)
f. 11:373:121 Principles & App. Microeconomics (3)
Total Semester Credits: 18 ----- Cumulative Total Credits: 33
----------------------------------------------------------------------------
Second Year, Fall Term
a. 11:400:201 Principles of Food Science (3)
b. 01:160:209 Elementary Organic Chemistry (3)
c. 01:160:211 Elementary Organic Chemistry Lab (1)
d. 01:750:193 Physics for the Sciences (4)
e. 01:960:211 Statistics I (3)
or 01:960:285 Intro to Statistics for Business (3)
f. 01:220:103 Intro to Macroeconomics (3)
Total Semester Credits: 17 ----- Cumulative Total Credits: 50
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Second Year, Spring Term
a. 11:373:210 Business decisions Computer tools (3)
b. 33:010:272 Intro to Financial Accounting (3)
c. Three Courses fulfilling SEBS Areas III (3) and IV (3) and V (3)
Total Semester Credits: 15 ----- Cumulative Total Credits: 65
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Third Year, Fall Term
a. 11:115:301 Introductory Biochemistry (3)
b. 01:447:390 General Microbiology (4)
c. 11:400:301 Food Processing Technologies (4)
d. 11:373:231 Agribusiness marketing (3)
e. 11:373:241 Ag Business Mgnt (3)
Total Semester Credits: 17 ----- Cumulative Total Credits: 82
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Third Year, Spring Term
a. 11:400:423 Food Microbiology (3)
b. 11:400:314 Current Issues in Food Sci & Food Law (2)
c. 11:373:321 Economics of Production (3)
d. 11:373:323 Public policy toward food industry (3)
e. Two Courses fulfilling SEBS Areas III (3) or IV (3) or V (3)
Total Semester Credits: 17 ----- Cumulative Total Credits: 99
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Fourth Year, Fall Term
a. Junior/Senior Colloquium (3)
b. 11:400:405 Sensory Evaluation of Foods (3)
c. 11:400:411 Food Chemistry (4)
d. 11:373:341 Management: Human systems Dev (3)
e. 11:373:351 Agribusiness finance I (3)
Total Semester Credits: 16 ----- Cumulative Total Credits: 115
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Fourth Year, Spring Term
a. 11:400:412 Food Product Development (3)
b. 11:373:XXX (3) Consult with advisor
c. 11:373:XXX (3) Consult with advisor
b. Experience-based education (0-3)
e. Unspecified Electives (0 -6)
Total Semester Credits: 13-16 ----- Cumulative Total Credits: 128-131
Contact Information
For more information, contact Dr. Karl Matthews, Director of the Food Science Undergraduate Program.