Jean-François Meullenet
Head of the Department
N-201 Food Science Building
479-575-4605

Department of Food Science Website

Food science is the application of science and technology to processing, packaging, safety, product invention and distribution of food products. Food science deals with all aspects of food between production and consumption and involves many disciplines, including chemistry, microbiology, nutrition, engineering and sensory science.

Food science prepares students for many interesting, rewarding and challenging professional career opportunities in industry, business, governmental and educational organizations associated with food and food-related products. Due to the diversity and abundance of opportunities available, students graduating with a B.S.A. in food science readily obtain employment or continue studies for graduate school. Additionally, requirements for several pre-professional programs can be fulfilled while meeting requirements for the food science degree.

Students may choose one of three areas of concentration for their degree program: Food Science (FDSC), Food Technology (FDTN) or Food and Culinary Sciences (FDCU). The FDSC concentration at the University of Arkansas is one of only 40 programs in the United States and the only one in Arkansas that is approved by the Institute of Food Technologists. It provides students with a strong background in basic and applied sciences and food chemistry, microbiology, analysis, quality and engineering.

The FDTN concentration provides students interested in food industry careers with an integrated background in food science and business or nutrition. Students in the food technology concentration will complete a minor in agribusiness, general business, or nutrition while completing their core requirements, thus leaving elective hours available for further educational enhancement.

The FDCU concentration provides students interested in product development careers with an interdisciplinary background in food science and culinary arts. This concentration is a partnership program with Northwest Arkansas Community College (NWACC). Students complete their culinary arts coursework on the NWACC campus for transfer credit to the UA and are eligible to receive a Certificate of Proficiency in Culinary Arts from NWACC with no additional coursework. Culinary coursework can be taken prior to admission to the UA or taken while in residence at the UA. Food and Culinary Sciences concentration will provide students with the course work necessary to be eligible to become a Certified Culinary Scientist through the Research Chef’s Association.

Students in each concentration are offered opportunities for research, internships, international experiences and selection of a minor.

Requirements for a Major in Food Science (FDSC)

State minimum core and discipline specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

Communication (6-12 hours)
ENGL 1013Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa) (unless exempt)3
ENGL 1023Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa) (unless exempt)3
Select two courses from approved list of communication intensive courses (FDCU must choose 3000-4000 level courses)6
U.S. History and Government (3 hours)
Select one U.S. History Core courses3
Mathematics and Statistics (9-13 hours)
MATH 1203College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3
FDSC Concentration:10
Plane Trigonometry (ACTS Equivalency = MATH 1203) (Sp, Su, Fa)
Calculus I (ACTS Equivalency = MATH 2405) (Sp, Su, Fa)
Select one of the following:
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Biostatistics (Sp)
Principles of Experimentation (Fa)
FDTN Concentration: 6-9
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Finite Mathematics (Sp, Su, Fa) (for students declaring Agricultural Business or General Business minors only)
Select one of the following:
Quantitative Tools for Agribusiness (Fa)
Data Analysis and Interpretation (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Principles of Experimentation (Fa)
FDCU Concentration:6
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Physical and Biological Sciences (20-31 hours)
BIOL 1543
BIOL 1541L
Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
and Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4
BIOL 2013
BIOL 2011L
General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
and General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
4
CHEM 1103
CHEM 1101L
University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
and University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
4
CHEM 1123
CHEM 1121L
University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
and University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4
Select one of the following concentrations:
FDSC Concentration:11-15
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Organic Chemistry I (Su, Fa)
and Organic Chemistry I Laboratory (Su, Fa)
and Organic Chemistry II (Sp, Su)
and Organic Chemistry II Laboratory (Sp, Su)
Elements of Biochemistry (Sp, Su, Fa)
College Physics I (ACTS Equivalency = PHYS 2014 Lecture) (Su, Fa)
and College Physics I Laboratory (ACTS Equivalency = PHYS 2014 Lab) (Su, Fa)
FDTN Concentration:4-7
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Elements of Biochemistry (Sp, Su, Fa) (for students declaring General Foods and Nutrition minor only)
FDCU Concentration:4
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Fine Arts and Humanities (6 hours)
Select two Fine Arts, Humanities Core courses6
Social Sciences (9 hours)
Select three Social Science Core courses9
Students declaring Agricultural Business minor must take AGEC 1103 Agricultural Microeconomics and students declaring General Business minor must take ECON 2143 Basic Economics - Theory & Practice, or both ECON 2013 Macroeconomics and ECON 2023 Microeconomics
FDSC Degree Requirements (26 hours)
UNIV 1001University Perspectives (Sp, Su, Fa)1
FDSC 1011Exploring Topics in Food Science (Fa)1
FDSC 1103Introduction to Food Science (Sp)3
FDSC 3103Principles of Food Processing (Fa)3
FDSC 3202Introduction to Food Law (Sp)2
FDSC 4304Food Chemistry (Fa)4
FDSC 4113
FDSC 4111L
Food Analysis (Sp)
and Food Analysis Lab (Sp)
4
FDSC 431VInternship in Food Science (Sp, Su, Fa)3
FDSC 4413Sensory Evaluation of Food (Fa)3
FDSC 4713Product Innovation for the Food Scientist (Sp)3
General Electives (9-19 hours)9-19
Additional Requirements for Food Science Concentration (10 hours)
NUTR 1213Fundamentals of Nutrition (Sp, Fa)3
FDSC 4122
FDSC 4121L
Food Microbiology (Fa)
and Food Microbiology Lab (Fa)
3
FDSC 4754Engineering Principles of Food Processing (Even years, Sp)4

Food Science B.S.A., Food Science Concentration

Nine-Semester Degree Program

Because the Food Science Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs.

First YearUnits
FallSpringSummer
UNIV 1001 University Perspectives (Sp, Su, Fa)1    
BIOL 1543 Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
& BIOL 1541L Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4    
FDSC 1011 Exploring Topics in Food Science (Fa)1    
MATH 1203 College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3    
University Core in Fine Arts/Humanities or Social Science or History3    
ENGL 1013 Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa)3    
ENGL 1023 Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa)  3  
MATH 1213 Plane Trigonometry (ACTS Equivalency = MATH 1203) (Sp, Su, Fa)  3  
CHEM 1103 University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
& CHEM 1101L University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
  4  
University Core in Fine Arts/Humanities or Social Science or History  3  
FDSC 1103 Introduction to Food Science (Sp)  3  
Year Total: 15 16  
 
Second YearUnits
FallSpringSummer
CHEM 1123 University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
& CHEM 1121L University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4    
MATH 2554 Calculus I (ACTS Equivalency = MATH 2405) (Sp, Su, Fa)4    
Select one of the following:3    
FDSC 2603 Science in the Kitchen (Fa) (recommended elective)
General Elective
NUTR 1213 Fundamentals of Nutrition (Sp, Fa)3    
BIOL 2013 General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
& BIOL 2011L General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
  4  
CHEM 2613 Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
& CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
  4  
Communication Intensive Elective (from approved list of courses)  3  
University Core in Fine Arts/Humanities or Social Science or History  3  
Select one of the following:  1  
FDSC 2701 Food for Health (Sp) (recommended)
General Elective
Year Total: 14 15  
 
Third YearUnits
FallSpringSummer
FDSC 4122 Food Microbiology (Fa)
& FDSC 4121L Food Microbiology Lab (Fa)
3    
PHYS 2013 College Physics I (ACTS Equivalency = PHYS 2014 Lecture) (Su, Fa)
& PHYS 2011L College Physics I Laboratory (ACTS Equivalency = PHYS 2014 Lab) (Su, Fa)
4    
Select one of the following:3    
STAT 2303 Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
STAT 2023 Biostatistics (Sp)
AGST 4023 Principles of Experimentation (Fa)
FDSC 4304 Food Chemistry (Fa)4    
Communication Intensive Elective (from approved list of courses)  3  
FDSC 3202 Introduction to Food Law (Sp)  2  
FDSC 4113 Food Analysis (Sp)
& FDSC 4111L Food Analysis Lab (Sp)
  4  
FDSC 4754 Engineering Principles of Food Processing (Even years, Sp)  4  
University Core in Fine Arts/Humanities or Social Science or History  3  
FDSC 431V Internship in Food Science (Sp, Su, Fa)    3
Year Total: 14 16 3
 
Fourth YearUnits
FallSpringSummer
FDSC 3103 Principles of Food Processing (Fa)3    
FDSC 4413 Sensory Evaluation of Food (Fa)3    
University Core in Fine Arts/Humanities or Social Science or History3    
General Elective6    
CHEM 3813 Elements of Biochemistry (Sp, Su, Fa)  3  
FDSC 4713 Product Innovation for the Food Scientist (Sp)  3  
University Core in Fine Arts/Humanities or Social Science or History  3  
General Elective  3  
Year Total: 15 12  
 
Total Units in Sequence:   120

Requirements for a Major in Food Science (FDSC)

State minimum core and discipline specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

Communication (6-12 hours)
ENGL 1013Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa) (unless exempt)3
ENGL 1023Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa) (unless exempt)3
Select two courses from approved list of communication intensive courses (FDCU must choose 3000-4000 level courses)6
U.S. History and Government (3 hours)
Select one U.S. History Core courses3
Mathematics and Statistics (9-13 hours)
MATH 1203College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3
FDSC Concentration:10
Plane Trigonometry (ACTS Equivalency = MATH 1203) (Sp, Su, Fa)
Calculus I (ACTS Equivalency = MATH 2405) (Sp, Su, Fa)
Select one of the following:
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Biostatistics (Sp)
Principles of Experimentation (Fa)
FDTN Concentration: 6-9
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Finite Mathematics (Sp, Su, Fa) (for students declaring Agricultural Business or General Business minors only)
Select one of the following:
Quantitative Tools for Agribusiness (Fa)
Data Analysis and Interpretation (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Principles of Experimentation (Fa)
FDCU Concentration:6
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Physical and Biological Sciences (20-31 hours)
BIOL 1543
BIOL 1541L
Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
and Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4
BIOL 2013
BIOL 2011L
General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
and General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
4
CHEM 1103
CHEM 1101L
University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
and University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
4
CHEM 1123
CHEM 1121L
University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
and University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4
Select one of the following concentrations:
FDSC Concentration:11-15
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Organic Chemistry I (Su, Fa)
and Organic Chemistry I Laboratory (Su, Fa)
and Organic Chemistry II (Sp, Su)
and Organic Chemistry II Laboratory (Sp, Su)
Elements of Biochemistry (Sp, Su, Fa)
College Physics I (ACTS Equivalency = PHYS 2014 Lecture) (Su, Fa)
and College Physics I Laboratory (ACTS Equivalency = PHYS 2014 Lab) (Su, Fa)
FDTN Concentration:4-7
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Elements of Biochemistry (Sp, Su, Fa) (for students declaring General Foods and Nutrition minor only)
FDCU Concentration:4
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Fine Arts and Humanities (6 hours)
Select two Fine Arts, Humanities Core courses6
Social Sciences (9 hours)
Select three Social Science Core courses9
Students declaring Agricultural Business minor must take AGEC 1103 Agricultural Microeconomics and students declaring General Business minor must take ECON 2143 Basic Economics - Theory & Practice, or both ECON 2013 Macroeconomics and ECON 2023 Microeconomics
FDSC Degree Requirements (26 hours)
UNIV 1001University Perspectives (Sp, Su, Fa)1
FDSC 1011Exploring Topics in Food Science (Fa)1
FDSC 1103Introduction to Food Science (Sp)3
FDSC 3103Principles of Food Processing (Fa)3
FDSC 3202Introduction to Food Law (Sp)2
FDSC 4304Food Chemistry (Fa)4
FDSC 4113
FDSC 4111L
Food Analysis (Sp)
and Food Analysis Lab (Sp)
4
FDSC 431VInternship in Food Science (Sp, Su, Fa)3
FDSC 4413Sensory Evaluation of Food (Fa)3
FDSC 4713Product Innovation for the Food Scientist (Sp)3
General Electives (9-19 hours)9-19
Additional Requirements for Food Technology Concentration (18-21 hours)
Select one of the following:3
Food Safety and Sanitation (Sp, Fa)
Sanitation and Safety in Food Processing Operations (Irregular)
Food Microbiology (Fa)
and Food Microbiology Lab (Fa)
Complete one of the following options (students must declare chosen minor with Bumpers College Dean’s Office)
Option 1: Agribusiness Minor (AGBS-M)15
Computer Competency Requirement (Sp, Su, Fa)
Agribusiness Financial Records (Sp, Fa)
and Agribusiness Financial Records Lab (Sp, Fa)
Introduction to Agribusiness (Sp, Su, Fa)
Food and Agricultural Marketing (Sp, Su, Fa)
Agricultural Business Management (Fa)
Select one 3000-4000 level business course from the departmental codes: ACCT, AGEC, ECON, FINN, ISYS, MGMT, MKTG, SPCM or WCOB
Option 2: General Business Minor (GBUS-M)15
Computer Competency Requirement (Sp, Su, Fa)
Accounting Principles (Sp, Su, Fa)
Management Concepts and Organizational Behavior (Irregular)
Introduction to Marketing (Sp, Su, Fa)
Select two 3000-4000 level Walton College courses chosen from department codes: ACCT, ECON, FINN, ISYS, MGMT, MKTG, SPCM or WCOB
Option 3: General Foods and Nutrition Minor (GFNU-M)18
Fundamentals of Nutrition (Sp, Fa)
Principles of Foods (Sp, Fa)
and Principles of Foods Laboratory (Sp, Fa)
Human Nutrition (Sp)
Advanced Nutrition (Fa)
Select two of the following:
Sports Nutrition (Sp, Fa)
Life Cycle Nutrition (Fa)
Community Nutrition (Sp)

Food Science B.S.A., Food Technology Concentration

Nine-Semester Degree Program

Because the Food Technology Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs. Students in the Food Technology Concentration must also minor in agribusiness, general business or nutrition.

First YearUnits
FallSpringSummer
UNIV 1001 University Perspectives (Sp, Su, Fa)1    
BIOL 1543 Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
& BIOL 1541L Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4    
University Core in Fine Arts/Humanities or Social Science or History3    
ENGL 1013 Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa)3    
FDSC 1011 Exploring Topics in Food Science (Fa)1    
MATH 1203 College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3    
CHEM 1103 University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
& CHEM 1101L University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
  4  
ENGL 1023 Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa)  3  
Select one of the following:  3  
Business minors only:
AGEC 1103 Principles of Agricultural Microeconomics (Sp, Su, Fa)
or ECON 2143 Basic Economics: Theory and Practice (Sp, Su, Fa)
Nutrition minors only:
University Core in Social Science
Select one of the following:  3  
Business minors only:
ISYS 1120 Computer Competency Requirement (Sp, Su, Fa)
& MATH 2053 Finite Mathematics (Sp, Su, Fa)
     
Nutrition minors only
NUTR 1213 Fundamentals of Nutrition (Sp, Fa)
FDSC 1103 Introduction to Food Science (Sp)  3  
Year Total: 15 16  
 
Second YearUnits
FallSpringSummer
CHEM 1123 University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
& CHEM 1121L University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4    
FDSC 2503 Food Safety and Sanitation (Sp, Fa)3    
MATH 2043 Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)3    
Select one of the following:3    
Business minors only:
AGEC 2142 Agribusiness Financial Records (Sp, Fa)
& AGEC 2141L Agribusiness Financial Records Lab (Sp, Fa)
or ACCT 2013 Accounting Principles (Sp, Su, Fa)
     
Nutrition minors only:
NUTR 2112 Principles of Foods (Sp, Fa)
& NUTR 2111L Principles of Foods Laboratory (Sp, Fa)
     
Select one of the following:3    
FDSC 2603 Science in the Kitchen (Fa)
General Elective
Communication Intensive Elective (from approved list of courses)  3  
CHEM 2613 Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
& CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
  4  
Select one of the following:  3  
AGEC 2403 Quantitative Tools for Agribusiness (Fa)
WCOB 1033 Data Analysis and Interpretation (Sp, Su, Fa)
STAT 2303 Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
AGST 4023 Principles of Experimentation (Fa)
University Core in Fine Arts/Humanities or Social Science or History  3  
Select one of the following:  1  
FDSC 2701 Food for Health (Sp)
General Elective
Year Total: 16 14  
 
Third YearUnits
FallSpringSummer
BIOL 2013 General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
& BIOL 2011L General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
4    
University Core in Fine Arts/Humanities or Social Sciene or History3    
FDSC 4304 Food Chemistry (Fa)4    
Select one of the following:3    
Business minors only:
MKTG 3433 Introduction to Marketing (Sp, Su, Fa)
or 3 hours of 3000-4000 level business elective
Nutrition minors only:
NUTR 4223 Life Cycle Nutrition (Fa)
Communication Intensive Elective (from approved list of courses)  3  
FDSC 3202 Introduction to Food Law (Sp)  2  
FDSC 4113 Food Analysis (Sp)
& FDSC 4111L Food Analysis Lab (Sp)
  4  
Select one of the following:  6  
Business minors only:
AGEC 2303 Introduction to Agribusiness (Sp, Su, Fa)
& AGEC 3303 Food and Agricultural Marketing (Sp, Su, Fa)
or MGMT 3563 Management Concepts and Organizational Behavior (Irregular)
     
OR
MGMT 3563 Management Concepts and Organizational Behavior (Irregular)
& 3000-4000 level business elective
Nutrition minors only:
CHEM 3813 Elements of Biochemistry (Sp, Su, Fa)
& NUTR 3203 Human Nutrition (Sp)
     
FDSC 431V Internship in Food Science (Sp, Su, Fa)    3
Year Total: 14 15 3
 
Fourth YearUnits
FallSpringSummer
University core in Fine Arts/Humanities or Social Science or History3    
FDSC 4413 Sensory Evaluation of Food (Fa)3    
Select one of the following:3    
Business minors only:
AGEC 4313 Agricultural Business Management (Fa)
or 30000-4000 level Business Elective
Nutrition minors only:
NUTR 4213 Advanced Nutrition (Fa)
FDSC 3103 Principles of Food Processing (Fa)3    
General Elective3    
FDSC 4713 Product Innovation for the Food Scientist (Sp)  3  
Select one of the following:  6  
Business minors only:
General Electives
Nutrition minors only:
NUTR 2203 Sports Nutrition (Sp, Fa)
or NUTR 4243 Community Nutrition (Sp)
& General Elective
University Core in Fine Arts/Humanities or Social Science or History  3  
Year Total: 15 12  
 
Total Units in Sequence:   120

Requirements for a Major in Food Science (FDSC)

State minimum core and discipline specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

Communication (6-12 hours)
ENGL 1013Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa) (unless exempt)3
ENGL 1023Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa) (unless exempt)3
Select two courses from approved list of communication intensive courses (FDCU must choose 3000-4000 level courses)6
U.S. History and Government (3 hours)
Select one U.S. History Core courses3
Mathematics and Statistics (9-13 hours)
MATH 1203College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3
FDSC Concentration:10
Plane Trigonometry (ACTS Equivalency = MATH 1203) (Sp, Su, Fa)
Calculus I (ACTS Equivalency = MATH 2405) (Sp, Su, Fa)
Select one of the following:
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Biostatistics (Sp)
Principles of Experimentation (Fa)
FDTN Concentration: 6-9
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Finite Mathematics (Sp, Su, Fa) (for students declaring Agricultural Business or General Business minors only)
Select one of the following:
Quantitative Tools for Agribusiness (Fa)
Data Analysis and Interpretation (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Principles of Experimentation (Fa)
FDCU Concentration:6
Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)
Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)
Physical and Biological Sciences (20-31 hours)
BIOL 1543
BIOL 1541L
Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
and Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4
BIOL 2013
BIOL 2011L
General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
and General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
4
CHEM 1103
CHEM 1101L
University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
and University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
4
CHEM 1123
CHEM 1121L
University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
and University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4
Select one of the following concentrations:
FDSC Concentration:11-15
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Organic Chemistry I (Su, Fa)
and Organic Chemistry I Laboratory (Su, Fa)
and Organic Chemistry II (Sp, Su)
and Organic Chemistry II Laboratory (Sp, Su)
Elements of Biochemistry (Sp, Su, Fa)
College Physics I (ACTS Equivalency = PHYS 2014 Lecture) (Su, Fa)
and College Physics I Laboratory (ACTS Equivalency = PHYS 2014 Lab) (Su, Fa)
FDTN Concentration:4-7
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Elements of Biochemistry (Sp, Su, Fa) (for students declaring General Foods and Nutrition minor only)
FDCU Concentration:4
Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
and Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
Fine Arts and Humanities (6 hours)
Select two Fine Arts, Humanities Core courses6
Social Sciences (9 hours)
Select three Social Science Core courses9
Students declaring Agricultural Business minor must take AGEC 1103 Agricultural Microeconomics and students declaring General Business minor must take ECON 2143 Basic Economics - Theory & Practice, or both ECON 2013 Macroeconomics and ECON 2023 Microeconomics
FDSC Degree Requirements (26 hours)
UNIV 1001University Perspectives (Sp, Su, Fa)1
FDSC 1011Exploring Topics in Food Science (Fa)1
FDSC 1103Introduction to Food Science (Sp)3
FDSC 3103Principles of Food Processing (Fa)3
FDSC 3202Introduction to Food Law (Sp)2
FDSC 4304Food Chemistry (Fa)4
FDSC 4113
FDSC 4111L
Food Analysis (Sp)
and Food Analysis Lab (Sp)
4
FDSC 431VInternship in Food Science (Sp, Su, Fa)3
FDSC 4413Sensory Evaluation of Food (Fa)3
FDSC 4713Product Innovation for the Food Scientist (Sp)3
General Electives (9-19 hours)9-19
Additional Requirements for Food and Culinary Sciences Concentration (24 hours)
NUTR 1213Fundamentals of Nutrition (Sp, Fa)3
Select one of the following:3
Food Safety and Sanitation (Sp, Fa)
FDST 1013 Food Safety 1
FDST 1023 Foundations 13
FDST 1033 Sauces 13
FDST 1043 Methods 13
FDST 1203 Baking 13
FDST 1403 Butchery & Charcuterie 13
FDST 2003 World Cuisine 13
Total Hours120
1

Indicates NorthWest Arkansas Community College course codes.

Food Science B.S.A., Food and Culinary Sciences Concentration

Nine-Semester Degree Program

Because the Food and Culinary Sciences Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs.

First YearUnits
FallSpringSummer
UNIV 1001 University Perspectives (Sp, Su, Fa)1    
BIOL 1543 Principles of Biology (ACTS Equivalency = BIOL 1014 Lecture) (Sp, Su, Fa)
& BIOL 1541L Principles of Biology Laboratory (ACTS Equivalency = BIOL 1014 Lab) (Sp, Su, Fa)
4    
University Core in Fine Arts/Humanities or Social Science or History3    
ENGL 1013 Composition I (ACTS Equivalency = ENGL 1013) (Sp, Su, Fa)3    
FDSC 1011 Exploring Topics in Food Science (Fa)1    
MATH 1203 College Algebra (ACTS Equivalency = MATH 1103) (Sp, Su, Fa)3    
University core in Fine Arts/Humanities or Social Science or History  3  
ENGL 1023 Composition II (ACTS Equivalency = ENGL 1023) (Sp, Su, Fa)  3  
FDSC 1103 Introduction to Food Science (Sp)  3  
Select one of the following:  3  
FDST 1013 Food Safety1
FDSC 2503 Food Safety and Sanitation (Sp, Fa)
CHEM 1103 University Chemistry I (ACTS Equivalency = CHEM 1414 Lecture) (Su, Fa)
& CHEM 1101L University Chemistry I Laboratory (ACTS Equivalency = CHEM 1414 Lab) (Sp, Su, Fa)
  4  
Year Total: 15 16  
 
Second YearUnits
FallSpringSummer
University Core in Fine Arts/Humanities or Social Science or History3    
FDST 1023 Foundations13    
CHEM 1123 University Chemistry II (ACTS Equivalency = CHEM 1424 Lecture) (Sp, Su, Fa)
& CHEM 1121L University Chemistry II Laboratory (ACTS Equivalency = CHEM 1424 Lab) (Sp, Su, Fa)
4    
NUTR 1213 Fundamentals of Nutrition (Sp, Fa)3    
MATH 2043 Survey of Calculus (ACTS Equivalency = MATH 2203) (Sp, Su, Fa)3    
BIOL 2013 General Microbiology (ACTS Equivalency = BIOL 2004 Lecture) (Sp, Su, Fa)
& BIOL 2011L General Microbiology Laboratory (ACTS Equivalency = BIOL 2004 Lab) (Sp, Su, Fa)
  4  
CHEM 2613 Organic Physiological Chemistry (ACTS Equivalency = CHEM 1224 Lecture) (Sp, Su, Fa)
& CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 1224 Lab) (Sp, Su, Fa)
  4  
Communication Intensive Elective (from approved list of courses; must be 3000-4000 level course)  3  
Select one of the following:  1  
FDSC 2701 Food for Health (Sp)
General Elective
FDST 1033 Sauces1  3  
Year Total: 16 15  
 
Third YearUnits
FallSpringSummer
FDSC 4304 Food Chemistry (Fa)4    
FDST 1403 Butchery & Charcuterie13    
STAT 2303 Principles of Statistics (ACTS Equivalency = MATH 2103) (Sp, Su, Fa)3    
University Core in Fine Arts/Humanities or Social Science or History3    
General Elective (must be 3000-4000 level course)3    
Communication Intensive Elective (from approved list of courses; must be 3000-4000 level course)  3  
FDSC 3202 Introduction to Food Law (Sp)  2  
FDSC 4113 Food Analysis (Sp)
& FDSC 4111L Food Analysis Lab (Sp)
  4  
University Core in Fine Arts/Humanities or Social Science or History  3  
FDST 1043 Methods1  3  
FDSC 431V Internship in Food Science (Sp, Su, Fa)    3
Year Total: 16 15 3
 
Fourth YearUnits
FallSpringSummer
FDSC 3103 Principles of Food Processing (Fa)3    
FDSC 4413 Sensory Evaluation of Food (Fa)3    
University Core in Fine Arts/Humanities or Social Science or History3    
General Elective (must be 3000-4000 level course)6    
FDSC 4713 Product Innovation for the Food Scientist (Sp)  3  
FDST 2003 World Cuisine1  3  
FDST 1203 Baking1  3  
Year Total: 15 9  
 
Total Units in Sequence:   120
1

Indicates NorthWest Arkansas Community College course codes.

Minor in Food Science (FDSC-M)

The Food Science Minor consists of 18 semester hours to include:

The following courses are required for a minor in Food Science:
FDSC 3103Principles of Food Processing (Fa)3
FDSC 4122
FDSC 4121L
Food Microbiology (Fa)
and Food Microbiology Lab (Fa)
3
FDSC 4304Food Chemistry (Fa)4
and a minimum of 8 hours selected from the following courses (at least 5 hours must be 3000-4000 level coursework):8
Introduction to Food Science (Sp)
Science in the Kitchen (Fa)
Food for Health (Sp)
Introduction to Food Law (Sp)
Food Analysis (Sp)
and Food Analysis Lab (Sp)
Sensory Evaluation of Food (Fa)
Engineering Principles of Food Processing (Even years, Sp)
Advanced Nutrition (Fa)
Total Hours18

A student planning to minor in food science must consult a Department of Food Science adviser.

Courses

FDSC 1011. Exploring Topics in Food Science (Fa). 1 Hour.

Introduces the depth and scope of Food Science as a profession. This course emphasizes the importance of science in processing and preservation of food and discusses current topics and issues. Practical information on food processing, composition, additives, labeling, environmental issues, regulations, safety, sensory analysis, and health benefits will be provided. Curriculum offerings in Food Science will be related to job responsibilities as a Food Scientist. Lecture/discussions, 2 hours per week for 8 weeks.

FDSC 1103. Introduction to Food Science (Sp). 3 Hours.

This course is designed to provide students with a general application and understanding of current issues associated with food products and food ingredients. Discussions will focus on controversial subjects involving food products, food additives, food safety and preservation techniques based on scientific principles and popular belief. Lecture/discussions/demonstrations, 3 hours per week.

FDSC 2111. Math Elements for Food Science and Technology (Sp). 1 Hour.

Basic data interpretation and analysis, problem interpretation and equation formulation, manipulation of algebraic functions representing applications in food science and technology, predictive models and curve fittings to determine model constants applied in food science and processing. Pre- or Corequisite: MATH 2043 or MATH 2554.

FDSC 2401. Uncorked: Vines to Wines (Fa). 1 Hour.

This introductory course is designed to provide students with an understanding of the basic concepts of growing grapes and winemaking, including history, grape growing, cultivars, chemistry, wine microorganisms, fermentation, winery operations, wine marketing, and the sensory and appreciation of wine. Coursework is expected to integrate lecture and guest presenters with supplement reading assignments. This course will not include wine tasting, therefore there are no age restrictions for enrollment.

FDSC 2401H. Honors Uncorked: Vines to Wines (Fa). 1 Hour.

This introductory course is designed to provide students with an understanding of the basic concepts of growing grapes and winemaking, including history, grape growing, cultivars, chemistry, wine microorganisms, fermentation, winery operations, wine marketing, and the sensory and appreciation of wine. Coursework is expected to integrate lecture and guest presenters with supplement reading assignments. This course will not include wine tasting, therefore there are no age restrictions for enrollment. Prerequisite: Honors standing.

FDSC 2503. Food Safety and Sanitation (Sp, Fa). 3 Hours.

Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture/discussion/demonstrations, 3 hours per week. Students may not receive credit for both FDSC 2503 and FDSC 2523.

FDSC 2523. Sanitation and Safety in Food Processing Operations (Irregular). 3 Hours.

Topics to be covered include understanding and control of microbial, chemical, and physical food hazards as well as emerging food safety issues. Course will include a study of cleaners and sanitizers and sanitary equipment and plant designs. Bioterrorism and food safety will also be discussed. Students may not receive credit for both FDSC 2523 and FDSC 2503. Web-based course.

FDSC 2603. Science in the Kitchen (Fa). 3 Hours.

In recent years science has found its way into the kitchen and cooking into laboratories and food processing plants. This course is designed to integrate science and cooking to help students appreciate the chemical and physical properties of foods and understand how the processes used when handling, preparing, and storing foods affect these properties.

FDSC 2701. Food for Health (Sp). 1 Hour.

The course is designed for students interested in how foods affect one's health. This course provides students with a background of functional food that will enable them to understand, discuss, and evaluate functionality of food in relation to health. This class is designed to appeal to students studying food science, nutrition, biology, chemistry, nursing, and health and human performance.

FDSC 3103. Principles of Food Processing (Fa). 3 Hours.

The course is designed as an overview of the unit; food processing operations common to all types of food processing plants. Examples will be drawn from international food processing operations processing fruits and vegetables, poultry and meats, and oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L and (MATH 2043 or MATH 2554).

FDSC 3202. Introduction to Food Law (Sp). 2 Hours.

Discussion of government laws and regulations affecting the manufacture of food. Emphasis is on federal regulations relating to food safety, labeling, and the FDA. Discussion relates to practical use of food law. Lecture 2 hours per week.

FDSC 3923H. Honors Molecular Gastronomy (Irregular). 3 Hours.

Lecture, demonstration, and hands-on exercises will be used to explain and demonstrate selected principles of chemistry by utilizing a modern culinary approach. Hands-on exercises will provide students with experience in applying the knowledge learned from the class to explicate fundamental principles in chemistry. Demonstrations and hands-on exercises will take place during scheduled lecture time. High school physics and chemistry will be useful in this course.

FDSC 400V. Special Problems (Sp, Su, Fa). 1-4 Hour.

Investigation of assigned problems in food science. Prerequisite: Junior standing.

FDSC 4111L. Food Analysis Lab (Sp). 1 Hour.

Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory 3 hours per week. Corequisite: FDSC 4113. Prerequisite: FDSC 4304 and CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).

FDSC 4113. Food Analysis (Sp). 3 Hours.

Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture 3 hours. Corequisite: FDSC 4111L. Prerequisite: FDSC 4304 and CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).

FDSC 4121L. Food Microbiology Lab (Fa). 1 Hour.

A hands-on laboratory course designed to teach students microbiological techniques and certain enumeration and plating techniques of specific food spoilage and pathogenic bacteria. Pre- or Corequisite: FDSC 4122.

FDSC 4122. Food Microbiology (Fa). 2 Hours.

The study of food microbiology including classification/ taxonomy, contamination, preservation and spoilage of different kinds of foods, pathogenic microorganisms, food poisoning, sanitation, control and inspection and beneficial uses of microorganisms. Prerequisite: BIOL 2013 and 2011L or BIOL 2533.

This course is cross-listed with BIOL 4122.

FDSC 4304. Food Chemistry (Fa). 4 Hours.

Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).

FDSC 431V. Internship in Food Science (Sp, Su, Fa). 1-4 Hour.

The Food Science Internship is a supervised practical work experience with a food industry, research program or governmental agency to gain professional experience and insight into career opportunities. Prerequisite: Junior standing and consent. May be repeated for up to 4 hours of degree credit.

FDSC 4333. Molecular Biology Techniques Applied to Nutrition and Food Science (Fa). 3 Hours.

This course will provide advanced knowledge on current molecular biology techniques and how they can be used in nutrition and food science. A specific emphasis will be given on learning how to understand and interpret results generated through these methods. Therefore, the course is of interest to a wider audience, as such analytic skills are valuable for a diverse array of disciplines. Methods covered will include DNA and RNA-based techniques (PCR, microarrays, sequencing, genomics and metagenomics), protein-based techniques (blots, proteomics) and other molecules-based techniques (metabolomics, immunoblots). Prerequisite: Junior or senior standing.

FDSC 4413. Sensory Evaluation of Food (Fa). 3 Hours.

Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: STAT 2303 or WCOB 1033 or AGST 4023 or STAT 2023 or PSYC 2013.

FDSC 4713. Product Innovation for the Food Scientist (Sp). 3 Hours.

This is a capstone course integrating knowledge developed in Food Science to the development of new food products. This course will take an integrated multidisciplinary approach to developing innovative food products and will provide learning experiences in new product development and Research & Development. Topics include product formulation, ingredient interactions, sensory analysis, packaging, labeling, food safety and food law. Corequisite: Lab component. Pre- or Corequisite: FDSC 4113 and FDSC 4111L. Prerequisite: Senior standing, FDSC 4304, FDSC 3103, and FDSC 4413.

FDSC 472V. Special Topics in Food Science (Irregular). 1-4 Hour.

Discussion focused on selected topics of particular fields of raw product physiology, food processing, chemistry, physiology, microbiology, evaluation, sensory analysis, and preservation. May be repeated for up to 4 hours of degree credit.

FDSC 4754. Engineering Principles of Food Processing (Even years, Sp). 4 Hours.

Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: MATH 1213, PHYS 2013, and PHYS 2011L.

FDSC 4823. Principles of Food Microbiology (Irregular). 3 Hours.

This web-based course is a study of the fundamentals of food microbiology to include its history, classifications, spores and their importance, and the most common and serious pathogenic food microorganisms. Fermentation, spoilage microorganisms and control methodology are also discussed.

Griffiths Odhiambo Atungulu, Assistant Professor
Jamie I. Baum, Assistant Professor
Franck Carbonero, Assistant Professor
Philip G. Crandall, Professor
Kristen Elizabeth Gibson, Associate Professor
Navam S. Hettiarachchy, University Professor
Luke R. Howard, Professor
Sun-Ok Lee, Associate Professor
Jean-François Meullenet, Professor, Endowed Professorship in Food Sensory Science
Ruben O. Morawicki, Associate Professor
Andy Proctor, University Professor
Steven C. Ricke, Professor, Donald "Buddy" Wray Chair in Food Safety
Han-Seok Seo, Associate Professor
Terrence J. Siebenmorgen, Distinguished Professor
Ya-Jane Wang, Professor