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College of Agriculture

Food Science

Food science, a curriculum of the Department of Food Science, is an interdisciplinary field that applies the basic sciences, mathematics and engineering to convert agricultural commodities into edible foods and beverages through various processing steps. Food processing involves not only the foods themselves, but also the packaging, storage and distribution of the foods. This results in many jobs in industry, government, distribution, marketing, advertising, consumer relations and other related fields.

Credit Hours Required: 130* (See Core Graduation Requirements for Additional Information.)

Freshman Year

First Semester
Second Semester
(0.5) AGR 10100 (Introduction to the College of Agriculture and Purdue University) (4) BIOL 11100 (Fundamentals of Biology II)
(0.5) AGR 11800 (Introduction to Food Science Academic Programs) (4) CHM 11600 (General Chemistry)
(4) BIOL 11000 (Fundamentals of Biology I) (4) ENGL 10600 (First-Year Composition)
(4) CHM 11500 (General Chemistry) (3) MA 22400 (Introductory Analysis II)
(3) FS 16100 (Science of Food) (1) Elective
(3) MA 22300 (Introductory Analysis I)
(15) (16)


Sophomore Year

Third Semester
Fourth Semester
(4) BIOL 22100 (Introduction to Microbiology) (3) BCHM 30700 (Biochemistry)
(3) CHM 25500 (Organic Chemistry) (1) BCHM 30900 (Biochemistry Laboratory)
(3) COM 11400 (Fundamentals of Speech Communication) (3) CHM 25600 (Organic Chemistry)
(1) FS 29800 (Sophomore Seminar) (2) FS 24500 (Food Packaging)
(3) STAT 30100 (Elementary Statistical Methods) (1) FS 33500 (Food Sensory Science)
(2) Elective (4) PHYS 22000 (General Physics)
(3) Technical writing selective
(16) (17)


Junior Year

Fifth Semester
Sixth Semester
(3) AGEC 21700 (Economics) or ECON 21000 (Principles of Economics) (3) FS 34100 (Food Processing I)
(1) FS 36100 (Food Plant Sanitation) (4) FS 45300 (Food Chemistry)
(3) FS 36200 (Food Microbiology) (3) FS 46700 (Food Analysis)
(2) FS 36300 (Food Microbiology Laboratory) (2) FS 46900 (Food Analysis Laboratory)
(3) Social science or humanities selective (1) FS 53000 (Food Ingredient Technology)
(3) Written or oral communication selective (3) Elective
(2) Elective
(17) (16)


Senior Year

Seventh Semester
Eighth Semester
(3) FN 31500 (Fundamentals of Nutrition) (1) FS 34000 (Introduction to Food Law and Regulations)
(3) FS 44200 (Food Processing II) (3) FS 44300 (Food Processing III)
(1) FS 44400 (Statistical Process Control) (3) Social science selective
(1) FS 48200 (Food Science Senior Seminar) (3) Social science or humanities selective (30000+ level)
(6) Humanities selectives (6) Electives
(3) Elective
(17) (16)

* Students who began college in the 2008 Fall Semester or thereafter are required to have a minimum 2.5 grade point average in FN 31500 and all FS courses to be awarded the Bachelor of Science degree with a Department of Food Science major.