BS in Food Science and Nutrition

Degree Program Description

From creating low-fat ice cream flavors that don’t taste low-fat, to developing packaging that protects food from E. coli and other pathogens, food scientists work to ensure the foods that fill your shopping cart are safe, nutritious and delicious. Food Science and Nutrition uses the latest in food manufacturing to turn agricultural commodities into products that consumers want to buy.   A degree in food science and nutrition provides the skills needed to succeed in a variety of food science careers.  The degree can be individualized by choosing between four degree tracks: Food Science, Food Business, Enology (Winemaking), Culinary Science.  Some careers include Foot technologist, product developers and quality assurance supervisors.  Food technologists are employed by some of the world’s largest and most respected private industry companies, including Del Monte Foods, General Mills, H.J. Heinz and Kellogg. They apply the principles of many scientific disciplines, such as biology, chemistry, engineering, physics, molecular biology, nutrition and microbiology to the challenges of food production.  Product developers find employment with many of the same companies as food technologists. Their job, however, focuses more on other aspects of food manufacturing such as consumer acceptability, economics, production feasibility and marketing. Developers also explore new ways to enhance nutritional value and health benefits.  Quality assurance supervisors work in private industry but also are employed by government agencies such as the U.S. Department of Agriculture and the Food and Drug Administration. They are responsible for reviewing safety and manufacturing protocol to ensure that the food you eat is safe and of the highest quality.

Major Program Requirements

Students earning a Bachelor of Science in Food Science and Nutrition are required to complete all University general education, University undergraduate requirements, degree, and major requirements, including foundational courses, which may fulfill some University general education requirements.

Foundational Courses
CHEM 1320College Chemistry I4
BIO_SC 1500Introduction to Biological Systems with Laboratory5
AG_EC 1041Applied Microeconomics3
or AG_EC 1042 Applied Macroeconomics
AG_EC or Business course at the 2000-level or higher3
COMMUN 1200Public Speaking3
or AG_ED_LD 2220 Verbal Communication in Agriculture, Food and Natural Resources
Logic course select from PHIL 2400, 2420, 2600, or 27003
Core Degree Requirements21-23
F_S 1030Food Science and Nutrition3
F_S 2172Elements of Food Microbiology3
F_S 2199Seminar in Professional Development1
F_S 4199Food Industry Senior Seminar1
F_S 4310Food Chemistry and Analysis4
F_S 4370Food Microbiology3
AG_S_M 1040Physical Principles for Agricultural Applications (or PHYS 1210)3
CHEM 1330College Chemistry II4
CHEM 2030Survey of Organic Chemistry3
CHEM 2130Organic Laboratory I2
STAT 1300Elementary Statistics (or STAT 1400)3
MATH 1400Calculus for Social and Life Sciences I3-5
or MATH 1500 Analytic Geometry and Calculus I
BIOCHM 3630General Biochemistry3
Total Credits78-82

Food Science Track

(Note: Tracks are not listed on transcripts or diplomas.)

Food Science Track Core Courses (39 credits required)
NEP 2340Human Nutrition I3
F_S 4330Principles of Food Processing3
F_S 4311Investigation of Food Properties3
F_S 4315Food Chemistry and Analysis Laboratory3
F_S 4375Food Microbiology Laboratory2
F_S 4380Sensory Analysis of Food and Beverages3
Capstone course
Choose either FS 4970 or FS 49803
Study Abroad or Internship
Choose either FS 3190 or FS 49413
Commodity Block
Choose two selections from the Commodity Block12-14
Professional Electives
Choose any course(s) from the Professional Electives2-4

Food Business Track

(Note: Tracks are not listed on transcripts or diplomas.)

Food Business Track Core Courses (39 credits required)
Business Courses
AG_EC 1042Applied Macroeconomics (or ECON 1015)3
ACCTCY 2036
ACCTCY 2037
Accounting I
and Accounting II
6
AG_EC 3224New Products Marketing3
Ag law (choose one: AG ECON 2156, 3256 or 3257)3
AG_EC 3260General Farm Management3
Ag Econ elective (choose one: AG ECON 2150, 2183, 2223, 3230, 3271, 3272, 3286, or 3294)3
Capstone Course
Choose either FS 4970 or FS 49803
Study Abroad or Internship
Choose either FS 3190 or FS 49413
Commodity Course
Choose either FS 4331, FS 4344, or FS 44403-4
Professional Electives
Choose courses from the list of Professional Electives8-9

Enology Track

(Note: Tracks are not listed on transcripts or diplomas.)

Enology Track Core Courses (39 credits required)
F_S 1010Introduction to Viticulture and Enology1
F_S 2195Grapes and Wines of the World3
F_S 3240Principles of Viticulture I4
F_S 4315Food Chemistry and Analysis Laboratory3
F_S 4340Principles of Viticulture II4
F_S 4375Food Microbiology Laboratory2
F_S 4380Sensory Analysis of Food and Beverages3
F_S 4440Principles of Winemaking and Wine Chemical Analysis4
F_S 4441Cellar Operations and Special Vinifications3
Capstone course
Choose FS 4970 or FS 49803
Study Abroad or Internship
Choose FS 3190 or FS 49413
Professional Electives
Choose courses from the Professional Electives6

Culinary Science Track

(Note: Tracks are not listed on transcripts or diplomas.)

Culinary Science Track Core Courses (39 credits required)
Core Hospitality Mgmt courses
HSP_MGMT 1043Introduction to Hospitality Management3
HSP_MGMT 1133Hospitality Law3
HSP_MGMT 1991Food Service Sanitation Management1
HSP_MGMT 1995Culinary Fundamentals3
HSP_MGMT 2123Food Service Operational Fundamentals2
HSP_MGMT 3153Food Service Operations Management3
Core Food Science courses
NEP 2340Human Nutrition I3
F_S 4330Principles of Food Processing3
F_S 4380Sensory Analysis of Food and Beverages3
Capstone course
Choose either FS 4970 or 4980 and HM 49858
Study Abroad or Internship
Choose either FS 3190 or FS 49413
Commodity Course
Choose one of FS 3214, FS 3231 or FS 44403
Professional Elective
Choose course from the Professional Electives1

Commodity Blocks

Select two pairs of courses to fulfill science track requirements

F_S 3214Principles of Meat Science3
F_S 4344Processing Muscle Foods3
or
F_S 3231Principles of Dairy Foods Science3
F_S 4331Technology of Dairy Products and Ingredients3
or
F_S 3240Principles of Viticulture I4
F_S 4440Principles of Winemaking and Wine Chemical Analysis4

Professional Electives

Select courses from this list to fulfill specific track requirements

F_S 1010Introduction to Viticulture and Enology1
F_S 2114Live Animal and Meat Evaluation3
F_S 2131Dairy Products Evaluation2
F_S 2195Grapes and Wines of the World3
F_S 3210Kitchen Chemistry3
F_S 3385Problems in Food Science1-99
F_S 4301Topics in Food Science1-99
F_S 4340Principles of Viticulture II4
F_S 4354Physiology and Biochemistry of Muscle as Food3
F_S 4385Problems in Food Science1-99
F_S 4390Optimization and Management of Food and Agricultural Systems3
F_S 4441Cellar Operations and Special Vinifications3

Electives

Select electives to fulfill 120 credits with the following as recommended courses

SOCIOL 1000Introduction to Sociology1-3
PSYCH 1000General Psychology3
RU_SOC 1000Rural Sociology3
AFNR 1115Foundations for College Success1
GEOG 1600Climate Change: Science and Public Policy3

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Semester Plan

Below is a sample plan of study for the Food Science Track, semester by semester.  A student's actual plan may vary based on course choices where options are available.

First Year
FallCreditsSpringCredits
AFNR 11151CHEM 13304
F_S 10303ENGLSH 10003
MATH 11003MATH 1400 or 15003
CHEM 13204BIO_SC 15005
HIST or POL SC3 
 14 15
Second Year
FallCreditsSpringCredits
Humanities Elective3AG_S_M 10403
Food Science Commodity Course3F_S 21723
Electives3BIOCHM 36303
CHEM 20303COMMUN 12003
CHEM 21302Food Science Commodity Course3
 14 15
Third Year
FallCreditsSpringCredits
AG_EC 10413NEP 23403
STAT 14003F_S 21991
F_S 43703F_S 43153
F_S 43752F_S 49803
Psychology, Sociology or Rural Sociology3Food Science Commodity Course3
 Professional Elective3
 14 16
Fourth Year
FallCreditsSpringCredits
F_S 41991F_S 31903
F_S 43104F_S 43113
F_S 43303F_S 43803
F_S 49703Ag Econ course3
Food Science Commodity Course3Elective3
Philosophy course3 
 17 15
Total Credits: 120

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Degree Audit

The degree audit is an automated report reflecting a student’s academic progress toward the completion of a degree.  Degree Audits are not available for all programs; however, please consult with the appropriate college or school for audit information.

MU students who have attended since August 2007 can request a degree audit by logging in to myZou and navigating to Self Service, then Student Center, and clicking on “Request Degree Audit.” The audit automatically pulls in the student’s MU course work, transfer courses and courses in progress.

MU students who have NOT attended since August 2007 can request a degree audit by contacting the Academic Advising Unit of the division in which they were last enrolled at MU. For contact information, go to http://advising.missouri.edu/contact/.

For newly admitted or prospective students, MU degree audits can be created at http://www.transfer.org. Information on the college credits already earned will have to be manually entered before it can be evaluated against current degree requirements.

For additional details on degree audits, go to http://registrar.missouri.edu/degree-audits/index.php.

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Major and Career Exploration

The University of Missouri has many resources to assist you in exploring majors and career possibilities.  For guidance, visit the Majors and Careers website or view specific resources below.

  • If you would like to learn more about your career interests, abilities, values and talents, visit the MU Career Center in the lower level of the Student Success Center.  No appointment is necessary to explore career options with one of our staff members.

For additional major and career exploration resources, visit Major & Career Exploration in the catalog.

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