Food Science is the study of the transformation of biological materials into food products acceptable for human consumption. This requires studying diverse scientific disciplines related to food, including chemistry, engineering, microbiology, biochemistry, toxicology, and management; and effectively applying the industrial and practical aspects to product development, food processing, preservation, and marketing.
As a Food Science student, you’ll study everything that happens to food from the time it leaves the farm, field or water until the consumer buys it. You will use the biological and physical sciences to understand the nature of foods, causes of deterioration, and the principles underlying processing and improvement of foods for public consumption.
Upon completing your Food Science degree, you will have established broad expertise to be applied in a wide variety of employment opportunities and be prepared to climb the career ladder offered by food industries. You’ll find opportunities like:
Product Development Specialist
Quality Assurance Manager
Microbiology Scientist/Technician
Food Safety Manager/Coordinator
Food Policy Specialist
Food Engineering Specialist
Ingredient Formulation Specialist
Food Chemistry Scientist
Food Inspection Coordinator
With employers such as:
Kraft
Nestle
Food Safety and Inspection Service (FSIS)
United States Department of Agriculture (USDA)
Kentucky Department of Agriculture
Kellogg’s
Kroger
Tyson
Smithfield Foods
Unilever
Come See for Yourself
To learn more about this program, campus life, and chat with an advisor, schedule a campus visit. Virtual visits may be necessary in some cases.
In-State Tuition
Thanks to agreements through the Academic Common Market, students from the following states can enroll in the Food Science program at in-state tuition rates:
West Virginia
These agreements are subject to change without notice. For the most up-to-date information on the Academic Common Market, click here.
**UK Core - Natural, Physical and Math**
Must be taken with CHE 111 to satisfy UK Core.
4 credit hours
A study of chemical principles and their application to pure and mixed substances. Not open to students who have already completed both CHE 109 and CHE 110.
Prereq: Math ACT of 25 or above, C or better in MA 110, or equivalent math placement scores.
CHE 111
1
CHE 111 - GENERAL CHEMISTRY I LABORATORY
CHE 111
**UK Core - Natural, Physical and Math**
Must be taken with CHE 105 to satisfy UK Core.
1 credit hours
A laboratory course, to accompany CHE 105 or CHE 110, dealing with the properties of chemical substances and providing an introduction to quantitative chemical analysis.
Prereq or coreq: CHE 105 or CHE 110.
UK Core - Comp. & Comm. I
3
AFE 100
3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
AFE 100
**UK Core - Community, Culture and Citizen**
3 credit hours
How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.
Prereq: This course is open to students enrolled in the College of Agriculture, Food and Environment or those in the College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman only in Fall semesters and transfer students only in Spring semesters.
UK Core - Quantitative Foundations
3 - 4
Spring Semester
17 Credit Hours
BIO 148
3
BIO 148 - INTRODUCTORY BIOLOGY I
BIO 148
3 credit hours
BIO 148 introduces the student to the biological mechanisms operating at the molecular, cellular, and population level that contribute to the origin, maintenance, and evolution of biodiversity including the origins and history of the evolutionary process. Course material is presented within a phylogenetic context, emphasizing the shared history of all living organisms on earth through common ancestry. The first semester of an integrated one-year sequence (BIO 148 and BIO 152).
Prereq: Math ACT of 24 or above, or MA 109, and past or concurrent enrollment in CHE 105.
CHE 107
3
CHE 107 - GENERAL COLLEGE CHEMISTRY II
CHE 107
3 credit hours
A continuation of CHE 105. A study of the principles of chemistry and their application to elements and compounds.
Prereq: CHE 105 or CHE 110 (with a C or better).
CHE 113
2
CHE 113 - GENERAL CHEMISTRY II LABORATORY
CHE 113
2 credit hours
A laboratory course, to accompany CHE 107, emphasizing qualitative and quantitative chemical analysis.
Prereq: CHE 111. Prereq or coreq: CHE 107.
UK Core - Comp. & Comm. II
3
FSC 107
3
FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES
FSC 107
3 credit hours
A general basic food science course that deals with world food needs and available food supplies, types of food and nutritive values and use, food processing technology and distribution methods.
UK Core - Arts and Creativity
3
Total Sophomore Year Credit Hours
: 31
Fall Semester
15 Credit Hours
BIO 152
3
BIO 152 - INTRODUCTORY BIOLOGY II
BIO 152
3 credit hours
The second semester of an integrated one-year sequence (BIO 148 and 152) that is designed to develop understanding and appreciation for the biocomplexity of multicellular eukaryotes, with emphasis on animals and terrestrial plants. Structure and function relationships will be explored at many levels of organization.
Prereq: C or better in BIO 148 or permission of Department.
CHE 230 or CHE 236
3
ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I
ECO 201
3 credit hours
This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.
WRD 203
3
WRD 203 - BUSINESS WRITING
WRD 203
*Students must complete Composition and Communication I and II (or equivalent) plus have 30 earned credit hours before enrolling in WRD 203.
3 credit hours
Instruction and experience in writing for business, industry, and government. Emphasis on clarity, conciseness, and effectiveness in preparing letters, memos, and reports for specific audiences. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.
Prereq: Completion of University Writing requirement or new general education communications (6 hr) sequence
DHN 212
3
DHN 212 - INTRODUCTORY NUTRITION
DHN 212
3 credit hours
This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.
Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent enrollment BIO 103 or BIO 148 or BIO 152 or BIO 208.
Spring Semester
16 Credit Hours
BIO 208
3
BIO 208 - PRINCIPLES OF MICROBIOLOGY
BIO 208
3 credit hours
The course introduces fundamental microbiological principles and techniques. Emphasis is placed on the interactions between humans and microorganisms, especially bacteria and viruses, the use of antimicrobial agents, microbial antibiotic resistance, and the structural, functional, and evolutionary relationships among microorganisms.
Prereq: High school chemistry recommended. Note: Does not count for an upper division course for majors in Biology.
BIO 209
2
BIO 209 - INTRODUCTORY MICROBIOLOGY LABORATORY
BIO 209
2 credit hours
Laboratory exercises in general microbiology. Laboratory, four hours per week.
Prereq: One unit of chemistry or consent of instructor; BIO 208 or BIO 308 should be taken concurrently.
UK Core - Statistical Inferential Reason
3
PHY 211
5
PHY 211 - GENERAL PHYSICS
PHY 211
**UK Core - Natural, Physical and Math**
5 credit hours
First part of a two-semester survey of classical and modern physics, focusing on the motion of solids and fluids as governed by Newton's Laws and by the conservation laws of energy, momentum, and angular momentum. Lecture, two hours; recitation, two hours; laboratory, two hours. Credit is not given to students who already have credit for PHY 231 and 241.
Prereq: A working knowledge of algebra as obtainable in MA 109 or MA 110 or MA 112, or an ACT math score of 25 or above, or an SAT math score of 590 or above, or an SAT2016 math score of 610 or above.
UK Core - Humanities
3
Total Junior Year Credit Hours
: 30 - 33
Fall Semester
14 - 15 Credit Hours
AEN 340
4
AEN 340 - PRINCIPLES OF FOOD ENGINEERING
AEN 340
4 credit hours
The functional requirements and principles of operation of systems for the handling and processing of food and agricultural products are studied. The areas covered are mass and energy balances, fluid mechanics, heat transfer, refrigeration, food freezing, evaporation, drying and special topics such as extrusion and microwave heating.
Prereq: PHY 211 and MA 123 or MA 113 or MA 137.
BCH 401G
3
BCH 401G - FUNDAMENTALS OF BIOCHEMISTRY
BCH 401G
3 credit hours
Descriptive chemistry of amino acids and proteins, carbohydrates, lipids, and nucleic acids. Discussion of structure and function; metabolism and bioenergetics; and biological information flow. At the undergraduate level, understanding is demonstrated through hour examinations; at the graduate level, understanding is demonstrated through hour examinations and a brief paper. Lecture, three hours; one optional conference.
Prereq: CHE 107, CHE 236 (or CHE 232) and BIO 152 or equivalent.
FSC 306
4
FSC 306 - INTRODUCTION TO FOOD PROCESSING
FSC 306
4 credit hours
Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradators. Physico-chemical changes in osmotic pressure, vapor pressure, pH, surface tension, viscosity, emulsification, and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Lecture, three hours; laboratory, two hours per week.
Prereq: CHE 105.
Specialty Support
3 - 4
Spring Semester
16 - 18 Credit Hours
FSC 434G
4
FSC 434G - FOOD BIOCHEMISTRY
FSC 434G
4 credit hours
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. Lecture: 3 hours; lab: 2 hours.
Prereq: CHE 105 and CHE 111 or equivalent.
Additional FSC Course
3 - 4
Specialty Support
3 - 4
UK Core - Social Sciences
3
UK Core - Global Dynamics
3
Total Senior Year Credit Hours
: 22 - 32
Fall Semester
13 - 16 Credit Hours
FSC 395, FSC 399 or EXP 396
1 - 3
FSC 530
5
FSC 530 - FOOD MICROBIOLOGY AND SAFETY
FSC 530
5 credit hours
Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours.
Prereq: BIO 148 and BIO 152.
FSC 535
4
FSC 535 - FOOD ANALYSIS
FSC 535
4 credit hours
Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, two hours; laboratory, four hours per week.
Prereq: FSC 434G.
Additional FSC Course
3 - 4
Spring Semester
9 - 16 Credit Hours
FSC 536
4
FSC 536 - CAPSTONE IN FOOD BIOSCIENCES AND TECHNOLOGY
FSC 536
4 credit hours
Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications and check testing, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, thermal processing, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the marketplace. Lecture, three hours; laboratory, two hours.
Prereq: FSC 306 and FSC 530, or consent of instructor.
Additional FSC Course
3 - 4
Elective
1 - 4
Elective
1 - 4
Please login to http://myUK.uky.edu to access your major map and
personalized degree audit via the myUK Graduation Planning System (myUK GPS).
In addition to automatic and competitive scholarships from the University of Kentucky, our students are also eligible for a variety of awards from the College of Agriculture, Food and Environment (CAFE). With one of the largest college-based scholarship programs, we awarded nearly $1 million to our students during the 2022-23 academic year. These awards are based on a variety of criteria such as hometown, major, career goals, high school extracurriculars, and more.
The College of Agriculture, Food and Environment Living Learning Program (CAFE LLP) is open to all first-semester freshmen at the University of Kentucky.
Through field trips, professional development workshops and service programs, students in our LLP apply their knowledge and passion to global issues at the intersection of food, economics and environment. All students in this program will also enroll in connected courses, share study groups and have an assigned peer mentor - all to help with the transition to college life.
Should you choose, you can gain international experience while earning credit towards your Food Sciences degree. We offer a variety of study, research, intern, and service abroad programs for all budgets and comfort levels. Some Food Sciences students have even earned grants and scholarships to fully fund their international experiences.
These programs are designed to broaden your mind and introduce you to unfamiliar ways of thinking and living. Ultimately, these experiences will make you a more competitive applicant in the global workforce.
Pre-Med? Pre-Vet? Pre-Law?
Each year, many of our graduates attend professional schools in areas such as veterinary medicine, law, pharmacy, dentistry, and more. If you are interested in pursuing a similar path, we offer pre-professional advising services.
Our pre-professional advisors will assist you with:
Listing required courses for respective professional schools
Scheduling pre-professional courses alongside your major requirements
Suggesting supplemental coursework
Connections to student organizations, volunteer work, shadowing experiences, etc.
Students can join organizations and clubs to learn outside the classroom, gain valuable work experience and develop their leadership skills. Many of our students are involved in:
Food Science Club acquaints students with the food industry through extramural activities: outings, fundraisers and competitions
The Campus Kitchen provides a sustainable approach to reducing food waste while providing meals to those struggling with hunger
Big Blue Pantry students serve the along side members in a food pantry serving University of Kentucky students experiencing food insecurity
