Food Biosciences

Martin-Gatton College of Agriculture, Food & Environment

N6 Agricultural Science Center Contact: Wayne Centers - dsr@uky.edu
Food Biosciences is the program where science and business meet food. Students study everything that happens to food from the farm, field or water until consumption.

Total Hours Required for Degree: 120 - 122

UKY Major Map Food Biosciences {DATE l, F d, Y}

Freshman Year Credit Hours: 31 - 33

Fall Semester

15 - 17
FSC 107 | FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES
3
SAG 210 | SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS
3
AFE 100 | AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
3
MA 109 | MA 109 - COLLEGE ALGEBRA
3 - 5
WRD 110 | WRD 110 - COMPOSITION AND COMMUNICATION I
3

Spring Semester

16
UK Core - Arts and Creativity
3
CHE 109 | CHE 109 - GENERAL CHEMISTRY 1A
4
UK Core - Social Sciences
3
WRD 111 | WRD 111 - COMPOSITION AND COMMUNICATION II
3
UK Core - Humanities
3

Sophomore Year Credit Hours: 29

Fall Semester

14
ECO 201 | ECO 201 - PRINCIPLES OF ECONOMICS I
3
CHE 110 | CHE 110 - GENERAL CHEMISTRY 1B
4
CHE 111 | CHE 111 - GENERAL CHEMISTRY I LABORATORY
1
UK Core - Global Dynamics
3
STA 210 | STA 210 - MAKING SENSE OF UNCERTAINTY: AN INTRODUCTION TO STATISTICAL REASONING
3

Spring Semester

15
DHN 212 | DHN 212 - INTRODUCTORY NUTRITION
3
BIO 148 | BIO 148 - INTRODUCTORY BIOLOGY I
3
HRT 335 | HRT 335 - DISTILLATION, WINE & BREWING SCIENCE
3
WRD 203 or WRD 204 or SAG 310
3
Elective
3

Junior Year Credit Hours: 30

Fall Semester

16
Professional Support
3
FSC 306 | FSC 306 - Introduction to Food Processing
4
Elective
3
Professional Support
3
BIO 152 | BIO 152 - INTRODUCTORY BIOLOGY II
3

Spring Semester

14
FSC 434G | FSC 434G - Food Biochemistry
4
FSC 538 | FSC 538 - FOOD BIOFERMENTATION
4
Professional Support
3
Elective
3

Senior Year Credit Hours: 28 - 30

Fall Semester

13 - 15
FSC 535 | FSC 535 - FOOD ANALYSIS
4
FSC 530 | FSC 530 - FOOD MICROBIOLOGY AND SAFETY
5
FSC 395, FSC 399 or EXP 396
1 - 3
FSC 430 | FSC 430 - SENSORY EVALUATION OF FOODS
3

Spring Semester

15
FSC 536 | FSC 536 - CAPSTONE IN FOOD BIOSCIENCES AND TECHNOLOGY
4
FSC 540 | FSC 540 - FOOD SANITATION & REGULATIONS
3
Professional Support
3
Elective
3
Elective
2