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
UKY Major Map
Food Biosciences
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Freshman Year Credit Hours: 28
Fall Semester
14
FSC 107 | FSC 107 - INTRODUCTION TO FOOD BIOSCIENCES
3
CHE 105 | CHE 105 - GENERAL COLLEGE CHEMISTRY I
4
CHE 111 | CHE 111 - GENERAL CHEMISTRY I LABORATORY
1
WRD 110 | WRD 110 - COMPOSITION AND COMMUNICATION I
3
AFE 100 | AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
3
Spring Semester
14
CHE 107 | CHE 107 - GENERAL COLLEGE CHEMISTRY II
3
CHE 113 | CHE 113 - GENERAL CHEMISTRY II LABORATORY
2
WRD 111 | WRD 111 - COMPOSITION AND COMMUNICATION II
3
BIO 148 | BIO 148 - INTRODUCTORY BIOLOGY I
3
DHN 212 | DHN 212 - INTRODUCTORY NUTRITION
3
Sophomore Year Credit Hours: 32
Fall Semester
17
MA 123 | MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS
4
BIO 152 | BIO 152 - INTRODUCTORY BIOLOGY II
3
ECO 201 | ECO 201 - PRINCIPLES OF ECONOMICS I
3
FSC 306 | FSC 306 - INTRODUCTION TO FOOD PROCESSING
4
UK Core - Global Dynamics
3
Spring Semester
15
CHE 236 or CHE 230
3
STA 296 | STA 296 - STATISTICAL METHODS AND MOTIVATIONS
3
Elective
3
UK Core - Arts and Creativity
3
SAG 210 | SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS
3
Junior Year Credit Hours: 31
Fall Semester
15
WRD 203 or WRD 204 or SAG 310
3
UK Core - Social Sciences
3
ASC 300 or FSC 304
3
Professional Support
3
Elective
3
Spring Semester
16
FSC 434G | FSC 434G - FOOD BIOCHEMISTRY
4
UK Core - Humanities
3
FSC 538 | FSC 538 - FOOD BIOFERMENTATION
4
Professional Support
3
Elective
2
Senior Year Credit Hours: 26 - 28
Fall Semester
13 - 15
FSC 535 | FSC 535 - FOOD ANALYSIS
4
FSC 530 | FSC 530 - FOOD MICROBIOLOGY AND SAFETY
5
FSC 430 | FSC 430 - SENSORY EVALUATION OF FOODS
3
FSC 395, FSC 399 or EXP 396
1 - 3
Spring Semester
13
FSC 536 | FSC 536 - CAPSTONE IN FOOD BIOSCIENCES AND TECHNOLOGY