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 two degree tracks: Food Science and Food Business. Some careers include Food 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. The Food Science track is highly science-based and can be adapted for students seeking to enter a professional degree program such as Medicine, Veterinary, Dental or similar program as well as a step towards an M.S. or Ph.D. in Food Science or a related field.
Major Program Requirements
Students earning a Bachelor of Science in Food Science and Nutrition are required to complete all University general education, University graduation, and degree requirements, including foundational courses, which may fulfill some University general education requirements.
If you are planning to transfer courses (including AP credit) and would like to information on how they apply to a degree program(s), you can email CAFNRadvising@missouri.edu for general recommendations.
| Foundational Courses | ||
| MATH 1100 | College Algebra | 3 |
| CHEM 1320 | College Chemistry I | 4 |
| BIO_SC 1500 | Introduction to Biological Systems with Laboratory | 5 |
| ABM 1041 | Applied Microeconomics | 3 |
| or ECONOM 1014 | Principles of Microeconomics | |
| ABM or Business course at the 2000-level or higher | 3 | |
| AGSC_COM 2220 | Verbal Communication in Agriculture, Food and Natural Resources | 3 |
| or AGSC_COM 2220H | Verbal Communication in Agriculture, Food and Natural Resources - Honors | |
| or COMMUN 1200 | Public Speaking | |
| ABM 3241W | Ethical Issues in Agriculture - Writing Intensive | 3 |
| or PHIL 2400 | Ethics and the Professions | |
| or PHIL 2420 | Ethical Issues in Business | |
| or PHIL 2440 | Medical Ethics | |
| or PHIL 2600 | Rational Decisions | |
| or PHIL 2900 | Environmental Ethics | |
| Core Degree Requirements | ||
| F_S 1030 | Food Science and Nutrition | 3 |
| F_S 2172 | Elements of Food Microbiology | 3 |
| F_S 2199 | Seminar in Professional Development | 1 |
| F_S 4199 | Food Industry Senior Seminar | 1 |
| F_S 4310 | Food Chemistry and Analysis | 4 |
| F_S 4370 | Food Microbiology | 3 |
| F_S 4980 | Food Quality Assurance | 3 |
| AG_S_TCH 1040 | Physical Principles for Agricultural Applications | 3 |
| or PHYSCS 1210 | College Physics I | |
| CHEM 1330 | College Chemistry II | 4 |
| CHEM 2030 | Survey of Organic Chemistry | 3 |
| CHEM 2130 | Organic Laboratory I | 2 |
| BIOCHM 3630 | General Biochemistry | 3 |
| MATH 1400 | Calculus for Social and Life Sciences I | 3-5 |
| or MATH 1500 | Analytic Geometry and Calculus I | |
| ABM 2123 | Quantitative Applications in Agricultural and Natural Resource Sciences | 3 |
| or ABM 2225 | Statistical Analysis | |
| or STAT 1200 | Introductory Statistical Reasoning | |
| EXPERIENTIAL LEARNING | ||
| AFNR 2191 | International Agriculture and Natural Resources - Humanities | 3 |
| or AFNR 2190 | International Agriculture and Natural Resources | |
| or F_S 4941 | Internship in Food Science | |
| CAPSTONE | ||
| F_S 4970W | Food Product Development - Writing Intensive | 3 |
Food Science Track
(Note: Tracks are not listed on transcripts or diplomas.)
| Food Science Track Core Courses (30 credits required) | ||
| NEP 2340 | Human Nutrition I | 3 |
| F_S 4330 | Principles of Food Processing | 3 |
| or F_S 4160 | Food Process Engineering | |
| F_S 4311 | Investigation of Food Properties | 3 |
| F_S 4315W | Food Chemistry and Analysis Laboratory - Writing Intensive | 3 |
| F_S 4375 | Food Microbiology Laboratory | 2 |
| F_S 4380 | Sensory Analysis of Food and Beverages | 3 |
| Commodity Block | ||
| Choose two selections from the Commodity Block | 12 | |
| Professional Electives | ||
| Choose courses from the Professional Electives | 3 | |
Food Business Track
(Note: Tracks are not listed on transcripts or diplomas.)
| Food Business Track Core Courses (30 credits required) | ||
| Business Courses | ||
| ABM 1042 | Applied Macroeconomics | 3 |
| or ECONOM 1015 | Principles of Macroeconomics | |
| ACCTCY 2036 | Accounting I | 3 |
| ACCTCY 2037 | Accounting II | 3 |
| ABM 3224 | New Products Marketing | 3 |
| ABM 3260 | General Farm Management | 3 |
| ABM 3256 | Agribusiness and Biotechnology Law | 3 |
| FINANC 2000 | Survey of Business Finance | 3 |
| Ag Business Elective (choose one) | 3 | |
| ABM 3183 | The Economics of the Food, Fiber and Fuel Supply Chain | 3 |
| ABM 3223 | Relationship Selling: Creating Value for Customers | 3 |
| ABM 3230 | Agricultural and Rural Economic Policy | 3 |
| ABM 3150 | International Agribusiness | 3 |
| ABM 3271 | International Agricultural Development | 3 |
| ABM 3272 | International Food Trade and Policy | 3 |
| ABM 3286 | Economics of Managerial Decision Making | 3 |
| ABM 3294 | Agricultural Marketing and Procurement | 3 |
| Commodity Course | ||
| Choose one of the following | 3 | |
| F_S 4331 | Technology of Dairy Products and Ingredients | 3 |
| F_S 4344 | Processing Muscle Foods | 3 |
| F_S 4345 | Principles of Viticulture and Winemaking | 3 |
| Professional Electives | ||
| Choose courses from the list of Professional Electives | 6 | |
Commodity Blocks
Select two pairs of courses to fulfill science track requirements
| F_S 3214 & F_S 4344 | Principles of Meat Science and Processing Muscle Foods | 6 |
| F_S 3231 & F_S 4331 | Principles of Dairy Foods Science and Technology of Dairy Products and Ingredients | 6 |
| F_S 2195 & F_S 4345 | Grapes and Wines of the World and Principles of Viticulture and Winemaking | 6 |
Professional Electives
Select courses from this list to fulfill specific track requirements
| F_S 1020 | World Food and You | 3 |
| F_S 2131 | Dairy Products Evaluation | 2 |
| F_S 3210 | Kitchen Chemistry | 3 |
| F_S 3385 | Problems in Food Science | 1-3 |
| F_S 4301 | Topics in Food Science | 1-3 |
| F_S 4354 | Physiology and Biochemistry of Muscle as Food | 3 |
| F_S 4385 | Problems in Food Science | 1-3 |
| F_S 4390 | Optimization and Management of Food and Agricultural Systems | 3 |
Electives
Electives to fulfill 120 credits with the following as suggested courses:
| PSYCH 1000 | General Psychology | 3 |
| SOCIOL 1000 | Introduction to Sociology | 3 |
| GEOG 1600 | Climate Change: Science and Public Policy | 3 |
Accelerated BS to MS in Food and Hospitality Systems
The accelerated BS to MS in Food and Hospitality Systems allows students to complete a bachelors and masters degree within five years. Students will need to select the Food Science and Nutrition track in the MS in Food and Hospitality Systems. Eligible students will need to complete at least 90 credit hours, (including all general education and academic course requirements), with a cumulative GPA of 3.2 or higher (3.5 or higher in FSN-required courses). Each student will be accepted by at least one graduate faculty advisor who will advise and mentor the student from when they are a Provisional Graduate Student (year 1) until completion of the MS program. Once students complete 120 credit hours, they will be conferred the BS degree.
Students accepted to the program may enroll in 12-15 credit hours of graduate level courses, (7000 or 8000 level), during their Provisional Graduate year that will count towards both their BS and MS degrees as shared credits. 18 credit hours of graduate credit will be completed during their Graduate Student year (year2) for a total of 30-33 graduate credit hours. At least 15 credit hours must be at the 8000 level or higher.
Total credits required for graduation must be at least 138 total credit hours.
- Total undergraduate credits: 120
- Total dual credits: 12-15
- Total graduate credits: 30
| First Year (as Provisional Graduate Student) | 12-15 | |
| 7000 level courses 1 | 12-15 | |
| Second Year (as Graduate Student) | 15-18 | |
| STAT 7070 | Statistical Methods for Research | 3 |
| F_S 8402 | Research Methods in Food Science | 2 |
| F_S 8087 | Seminar in Food Science | 1 |
| F_S 8090 | Research in Food Science | 6 |
| or AG_S_TCH 8090 | Thesis Research in Agricultural Systems Technology | |
| 8000 level courses 1 | 6 | |
- 1
According to course options of each track.
Requirements for Thesis/Non-Thesis
Students may choose the thesis or non-thesis option. Students must take at least 6 credit hours of research credit (F_S 8090 or AG_S_TCH 8090) for either option.
Thesis Option: Students conduct independent research on a topic approved by the students advisor and graduate committee. Students present and defend their theses, and complete a manuscript on their research that is suitable for publication at the end of their program.
Non-Thesis Option: Students conduct independent research on a topic approved by the students advisor and graduate committee. Students present their research and write a technical report on their research at the end of their program.
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 | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| F_S 1030 | 3 | ENGLSH 1000 | 3 | ||
| MATH 1100 | 3 | CHEM 1320 | 4 | ||
| MO STATE LAW | 3 | BIO_SC 1500 | 5 | ||
| AGSC_COM 2220 or COMMUN 1200 | 3 | F_S 2199 | 1 | ||
| 12 | 13 | ||||
| Second Year | |||||
| Fall | Credits | Spring | Credits | ||
| CHEM 1330 | 4 | F_S 2172 | 3 | ||
| MATH 1400 or 1500 | 3 | AG_S_TCH 1040 | 3 | ||
| ABM 1041 | 3 | ABM 2225 or STAT 1200 | 3 | ||
| PHIL/ABM Ethics Course | 3 | Food Science Commodity Course | 3 | ||
| Humanities Elective | 3 | General Elective Writing Intensive | 3 | ||
| 16 | 15 | ||||
| Third Year | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| CHEM 2030 | 3 | BIOCHM 3630 | 3 | F_S 4941 or AFNR 2191 | 1-6 |
| CHEM 2130 | 2 | NEP 2340 | 3 | ||
| F_S 4330 | 3 | Food Science Commodity Course | 3 | ||
| Food Science Commodity Course | 3 | Food Science Professional Elective | 3 | ||
| ABM 2000+ Social/Behavior Course | 3 | General Elective | 3 | ||
| 14 | 15 | 1-6 | |||
| Fourth Year | |||||
| Fall | Credits | Spring | Credits | ||
| F_S 4310 | 4 | F_S 4199 | 1 | ||
| F_S 4370 | 3 | F_S 4311 | 3 | ||
| F_S 4375 | 2 | F_S 4315W | 3 | ||
| F_S 4970W | 3 | F_S 4380 | 3 | ||
| Food Science Commodity Course | 3 | F_S 4980 | 3 | ||
| General Elective | 3 | ||||
| 15 | 16 | ||||
| Total Credits: 117-122 | |||||
Degree Audit
The degree audit is an automated report reflecting a student’s academic progress toward the completion of a degree.
MU students can request a degree audit by logging in to myDegreePlanner. Students may also access myDegreePlanner via myZou, in the Student Center, click on the Academic Progress Tile, then select Request Degree Audit. The audit automatically pulls in the student’s MU course work, transfer courses and courses in progress. This is available to current students, admitted students, and those who last attended less than three terms ago.
Past MU students 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 https://advising.missouri.edu/contact/.
Prospective students, can access a preliminary MU degree audit via https://www.transferology.com. 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 https://registrar.missouri.edu/degrees-audits/degree-audits/.
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.
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If you are considering a change of major or are exploring multiple majors, schedule an appointment with an advisor in the Discovery Center by calling (573)884-9700 or through MU Connect Discovery Center service in you success network.
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If you have decided on a major, visit an academic advisor in the School or College that you are interested in to discuss the process of declaring the major.
- If you would like to learn more about your career interests, abilities, values and talents, visit the MU Career Center. No Appointment is necessary to explore career options with one of our staff members.
- If you would like information about MU majors and degree programs, visit:
- the Degrees, Majors (Degree Programs), Emphasis Areas, Minors and Certificates page in the catalog,
- the MU Majors website.
For additional major and career exploration resources, visit Major & Career Exploration in the catalog.