Food Science, BS
for the degree of Bachelor of Science Major in Food Science
The Food Science major exposes students to all components of food production: harvesting and raw-product handling, food-processing procedures and techniques, packaging, and food storage. Students selecting this major are prepared for careers in many areas of the food industry.
for the degree of Bachelor of Science Major in Food Science
Prescribed Courses including Campus General Education Requirements
| Code | Title | Hours |
|---|---|---|
| Requirement | Hours | |
| Composition I and Speech | 6-7 | |
| Select one of the following: | ||
| Writing and Research and Public Speaking (or equivalent; see college Composition I requirement) | ||
| Oral & Written Comm I and Oral & Written Comm II | ||
| Advanced Composition | 3-4 | |
Select one course from campus approved list of Advanced Composition courses. | ||
| Cultural Studies | 9 | |
| The Global Food Production Web | ||
Select one course from Western culture campus approved list. | ||
Select one course from U.S. minority culture campus approved list. | ||
| Foreign Language | ||
Coursework at or above the third level is required for graduation. | ||
| Quantitative Reasoning I | 4-5 | |
| Calculus | ||
or MATH 221 | Calculus I | |
| Quantitative Reasoning II | 3-4 | |
| Select one of the following: | ||
| Applied Statistical Methods and Data Analytics I | ||
| Intro to Applied Statistics | ||
| Economic Statistics I | ||
| Intro to Statistics | ||
| Statistics | ||
| Natural Sciences and Technology | 11 | |
| General Chemistry I and General Chemistry Lab I | ||
| General Chemistry II and General Chemistry Lab II | ||
| Introductory Microbiology | ||
| Humanities and the Arts | 6 | |
Select 6 credit hours from campus approved list. | ||
| Social and Behavioral Sciences | 6 | |
| Leadership Communications | ||
or LEAD 260 | Foundations of Leadership | |
Select 3 credit hours from campus approved list. | ||
| ACES Requirements | 2 | |
| Contemporary Issues in ACES | ||
| Other Natural Sciences and Technology Required Courses | 11 or 12 | |
| Elementary Organic Chemistry I | ||
| College Physics: Mech & Heat | ||
| Biology in Today's World | ||
or IB 105 | Environmental Biology | |
| Major Required Courses | 53-54 | |
| The Science of Food and How it Relates to You | ||
| Contemporary Nutrition | ||
or FSHN 220 | Principles of Nutrition | |
| Math for Food Science | ||
| Food Sci Professional Issues | ||
| Science of Food Preparation | ||
| Raw Materials for Processing | ||
| Sensory Evaluation of Foods | ||
| Food Chemistry | ||
| Food Chemistry Laboratory | ||
| Food Analysis | ||
| Food Ingredient Technology | ||
| Food Processing Engineering | ||
| Food Product Development | ||
| Food & Industrial Microbiology | ||
| Applied Food Microbiology | ||
| Food Processing Unit Operations I | ||
| Food Processing Unit Operations I Lab | ||
| Food Processing Unit Operations II | ||
| Food Processing Unit Operations II Lab | ||
| Cellular Metabolism in Animals | ||
or MCB 450 | Introductory Biochemistry | |
| Major Electives: | 9 | |
| Select 9 hours from the Food Science-related course list below. 6 hours must be at the 300-400 level: | ||
| FSHN 175 | Science of Fermented Foods | 3 |
| FSHN 231 | Food Systems: Cacao & Chocolate | 2 |
| FSHN 249 | Food Service Sanitation | 1 |
| FSHN 293 | Off Campus Internship (up to 3 credit hours will count toward degree) | 0 to 4 |
| FSHN 295 | UG Research or Thesis (up to 3 credit hours will count toward degree) | 1 to 4 |
| FSHN 345 | Strategic Operations Management | 3 |
| FSHN 417 | Neuroscience of Eating & Drinking | 3 |
| FSHN 425 | Food Marketing | 3 |
| FSHN 464 | Beverage Science & Technology | 2 |
| FSHN 469 | Package Engineering | 3 |
| FSHN 480 | Basic Toxicology | 3 |
| ACE 161 | Microcomputer Applications | 3 |
| ACE 306 | Food Law | 3 |
| CHEM 233 | Elementary Organic Chem Lab I | 2 |
| Minimum of 40 hours of advanced credit required | ||
| Total Minimum Hours | 126 | |
for the degree of Bachelor of Science Major in Food Science
Sample Sequence
This sample sequence is intended to be used only as a guide for degree completion. All students should work individually with their academic advisors to decide the actual course selection and sequence that works best for them based on their academic preparation and goals. Enrichment programming such as study abroad, minors, internships, and so on may impact the structure of this four-year plan. Course availability is not guaranteed during the semester indicated in the sample sequence.
Students must fulfill their Language Other Than English requirement by successfully completing a third level of a language other than English. For more information, see the corresponding section on the Degree and General Education Requirements page.
| First Year | |||
|---|---|---|---|
| First Semester | Hours | Second Semester | Hours |
| IB 100 or 105 | 3 | FSHN 120 | 3 |
| MATH 220 (QR1) | 5 | RHET 105 or CMN 101 | 4 |
| CMN 101 or RHET 105 | 3 | CHEM 102 & CHEM 103 | 4 |
| FSHN 101 | 3 | FSHN 232 | 3 |
| ACES 101 | 2 | Gen Ed: Humanities/Social Science/Cultural Study | 3 |
| 16 | 17 | ||
| Second Year | |||
| First Semester | Hours | Second Semester | Hours |
| CHEM 104 & CHEM 105 | 4 | CHEM 232 | 4 |
| MCB 100 | 3 | Statistics (QRII) | 3 |
| PHYS 101 | 5 | FSHN 201 | 3 |
| FSHN 230 | 1 | FSHN 260 | 2 |
| Gen Ed: Humanities/Social Science/Cultural Study | 3 | Gen Ed: Humanities/Social Science/Cultural Study | 3 |
| 16 | 15 | ||
| Third Year | |||
| First Semester | Hours | Second Semester | Hours |
| MCB 450 or ANSC 350 | 3 | FSHN 418 | 4 |
| FSHN 302 | 3 | FSHN 471 | 3 |
| FSHN 414 | 3 | FSHN 472 | 3 |
| FSHN 416 | 3 | FSHN 481 & FSHN 482 | 3 |
| FSHN 460 | 3 | Elective or Language Other Than English (3rd level) | 4 |
| 15 | 17 | ||
| Fourth Year | |||
| First Semester | Hours | Second Semester | Hours |
| Advanced Composition | 3 | FSHN 466 | 4 |
| FSHN 419 | 3 | Gen Ed: Humanities/Social Science/Cultural Study | 3 |
| FSHN 483 & FSHN 484 | 3 | Major elective course | 3 |
| Gen Ed: Humanities/Social Science/Cultural Study | 3 | Advanced Major elective course | 3 |
| Major elective course | 2 | Advanced Major elective course | 3 |
| 14 | 16 | ||
| Total Hours 126 | |||
for the degree of Bachelor of Science Major in Food Science
All graduates of the University of Illinois Food Science Major will achieve the following:
Graduates are A) competent in core food science areas and B) can integrate and apply their knowledge to solve real-world problems and make decisions. Core Food Science Areas include Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, and Sensory Science. Associated Areas include Nutrition and Health, Quality Assurance, and Food Laws and Regulations.
Graduates possess strong critical thinking and problem-solving skills.
Graduates are proficient communicators.
Graduates possess impactful professional and leadership skills.
Aspirational goals.
Graduates of our Food Science program: 1) value diversity, 2) are confident in their abilities, 3) volunteer their services to their professional and societal communities, and 4) take professional and ethical responsibility for their actions.
for the degree of Bachelor of Science Major in Food Science
Food Science and Human Nutrition
Food Science and Human Nutrition Website
260 Bevier Hall
905 S. Goodwin Ave.
Urbana, IL 61801
217-244-4498
Food Science and Human Nutrition email
College of Agricultural, Consumer & Environmental Sciences
College of Agricultural, Consumer & Environmental Sciences Website
ACES Office of Academic Programs
128 Mumford Hall
1301 West Gregory Drive
Urbana, IL 61801
Advising
Phone: 217-244-4498
Food Science and Human Nutrition email
Advising Website
Admissions
ACES Undergraduate Admissions
ACES Undergraduate Admissions Email
217-333-3380
University of Illinois Undergrad Admissions