College of Agriculture, Food & Environment

Food Science

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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.

we grow careers 

Upon completing your Food Science degree, you will have established a 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

Courses You Will Take

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Food Science (BS) 120 - 128 hours
Freshman Year
Sophomore Year
Junior Year
Senior Year
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Total Freshman Year Credit Hours : 31 - 32

Fall Semester
14 - 15 Credit Hours
CHE 105
4
CHE 105 - GENERAL COLLEGE CHEMISTRY I

CHE 105

**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 23 or above (or Math placement test), or MA 109, or MA 110.

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
GEN 100
3
GEN 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT

GEN 100

**UK Core - Community, Culture and Citizen**

3 credit hours

An introductory course requiring critical analysis of the major social, economic, political and scientific issues in agriculture and related disciplines. The historical development of agriculture will be surveyed, followed by discussions of major issues related to agriculture, food and environment. Development of skills in information gathering, critical analysis of issues, and written and oral communication will be emphasized. Satisfies the U.S. Citizenship area of UK Core. Prereq: Students enrolled in the College of Agriculture, Food and Environment; freshmen only in fall semesters and transfer students only in spring semesters.

Prereq: Students enrolled in the College of Agriculture, Food and Environment; freshmen 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 SCIENCE

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

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

Total Sophomore Year Credit Hours : 31

Fall Semester
15 Credit Hours
BIO 152
3
BIO 152 - PRINCIPLES OF 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

The study of the allocation of scarce resources from the viewpoint of individual economic units. Topics include household and firm behavior, competitive pricing of goods and resources, and monopoly power.

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

An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized.

Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent 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

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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: Completion of PHY 211 and MA 123 or MA 113 or MA 137 and junior standing in Food Science major or Technical Systems Management option in AICU.

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 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 discusses. Lecture, three hours; laboratory, two hours per week.

Prereq: CHE 105, CHE 107.

Specialty Support
3 - 4
Spring Semester
16 - 18 Credit Hours
FSC 434G
4
FSC 434G - FOOD CHEMISTRY

FSC 434G

4 credit hours

Chemical and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food processing and food preservation. Lecture, three hours; laboratory, two hours.

Prereq: BCH 401G or consent of instructor.

Additional FSC Course
3 - 4
Specialty Support
3 - 4
UK Core - Social Sciences
3
UK Core - Global Dynamics
3

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

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

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 208 and BIO 209 or equivalent.

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 - ADVANCED FOOD 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: AEN 340, FSC 306, FSC 530, and FSC 535 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).

what you'll study

As a Food Science student, you’ll study everything that happens to food from the time it leaves the farm, field or waters 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.

 

 


Imagine Your Future

Agricultural and Food Scientists

Agricultural and food scientists research ways to improve the efficiency and safety of agricultural establishments and products.

Source: Bureau of Labor Statistics | Click the link for more info.

Median Salary

$64,020

per year in 2018

10 Year Job Outlook

2,300

new jobs (average)


Imagine Your Future

Microbiologists

Microbiologists study microorganisms such as bacteria, viruses, algae, fungi, and some types of parasites.

Source: Bureau of Labor Statistics | Click the link for more info.

Median Salary

$71,650

per year in 2018

10 Year Job Outlook

1,100

new jobs (average)


Enhancing Your Time at UK

There are countless ways to “see blue.” on campus, but the best way to maximize your journey at the University of Kentucky is by engaging in an Education Abroad opportunity.

This will allow you to gain a global perspective and enhance future employability. As you take the first step towards investing in your future, we encourage you to take advantage of all the opportunities UK has to offer. Take a look at some of the options UK Education Abroad & Exchanges office suggests to complement your major! #SeeBlueAbroad

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