Food Science (FDSC) Requirements for a Major in Food Science (FDSC) Food Science (FDSC) 1

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1 Food (FDSC) 1 Food (FDSC) Wayne A. Mackay Interim Department Head N-201 Food Building Department of Food Website ( Food science is the application of science and technology to processing, packaging, safety, product innovation 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 (FDSC), Food Technology (FDTN) or Food and Culinary s (FDCU). The FDSC concentration at the University of Arkansas is one of only 0 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 s 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 (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 101 Composition I (ACTS Equivalency = ENGL 101) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) Select two courses from approved list of communication intensive courses (FDCU must choose level courses) U.S. History and Government ( hours) Select one U.S. History Core courses Mathematics and Statistics (9-1 hours) MATH 120 College Algebra (ACTS Equivalency = MATH 110) FDSC Concentration: 10 MATH 121 Plane Trigonometry (ACTS Equivalency = MATH 120) MATH 255 Calculus I (ACTS Equivalency = MATH 205) STAT 20 STAT 202 AGST ) Biostatistics FDTN Concentration: 6-9 MATH 20 MATH 205 AGEC 20 WCOB 10 STAT 20 AGST ) Finite Mathematics (for students declaring Agricultural Business or General Business minors only) Quantitative Tools for Agribusiness Data Analysis and Interpretation 210) FDCU Concentration: 6 MATH 20 STAT ) 210) Physical and Biological s (20-1 hours) BIOL 15 & BIOL 151L BIOL 201 & BIOL 2011L CHEM 110 & CHEM 1101L CHEM 112 & CHEM 1121L Principles of Biology (ACTS Equivalency = BIOL 101 and Principles of Biology Laboratory (ACTS Equivalency = BIOL 101 Lab) General Microbiology (ACTS Equivalency = BIOL 200 and General Microbiology Laboratory (ACTS Equivalency = BIOL 200 Lab) University Chemistry I (ACTS Equivalency = CHEM 11 and University Chemistry I Laboratory (ACTS Equivalency = CHEM 11 Lab) University Chemistry II (ACTS Equivalency = CHEM 12 and University Chemistry II Laboratory (ACTS Equivalency = CHEM 12 Lab) Select one of the following concentrations: FDSC Concentration:

2 2 Food (FDSC) CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) or CHEM 60 Organic Chemistry I & CHEM 601L and Organic Chemistry I Laboratory & CHEM 61 and Organic Chemistry II & CHEM 611L and Organic Chemistry II Laboratory CHEM 81 Elements of Biochemistry PHYS 201 College Physics I (ACTS Equivalency = PHYS & PHYS 2011L 201 and College Physics I Laboratory (ACTS Equivalency = PHYS 201 Lab) FDTN Concentration: -7 CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) CHEM 81 Elements of Biochemistry (for students declaring General Foods and Nutrition minor only) FDCU Concentration: CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) Fine Arts and Humanities (6 hours) Select two Fine Arts, Humanities Core courses 6 Social s (9 hours) Select three Social Core courses 9 Students declaring Agricultural Business minor must take AGEC 110 Agricultural Microeconomics and students declaring General Business minor must take ECON 21 Basic Economics - Theory & Practice, or both ECON 201 Macroeconomics and ECON 202 Microeconomics FDSC Degree Requirements (26 hours) FDSC 1011 Exploring Topics in Food 1 FDSC 110 Introduction to Food FDSC 10 Principles of Food Processing FDSC 202 Introduction to Food Law 2 FDSC 0 Food Chemistry FDSC 11 & FDSC 111L Food Analysis and Food Analysis Lab FDSC 1V Internship in Food FDSC 1 Sensory Evaluation of Food FDSC 71 Product Innovation for the Food Scientist General Electives (9-19 hours) 9-19 Additional Requirements for Food Concentration (10 hours) NUTR 121 Fundamentals of Nutrition FDSC 122 & FDSC 121L Food Microbiology and Food Microbiology Lab FDSC 75 Engineering Principles of Food Processing Food B.S.A., Food Concentration Nine-Semester Degree Program Because the Food Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy ( catalog.uark.edu/undergraduatecatalog/academicregulations/ eightsemesterdegreecompletionpolicy) for requirements of the eightsemester programs. First Year BIOL 15 Principles of Biology (ACTS Equivalency = BIOL 101 & BIOL 151L Principles of Biology 101 Lab) FDSC 1011 Exploring Topics in Food MATH 120 College Algebra (ACTS Equivalency = MATH 110) ENGL 101 Composition I (ACTS Equivalency = ENGL 101) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) MATH 121 Plane Trigonometry (ACTS Equivalency = MATH 120) CHEM 110 University Chemistry I (ACTS Equivalency = CHEM 11 & CHEM 1101L University Chemistry I 11 Lab) FDSC 110 Introduction to Food Year Total: Second Year CHEM 112 University Chemistry II (ACTS Equivalency = CHEM 12 & CHEM 1121L University Chemistry II 12 Lab) MATH 255 Calculus I (ACTS Equivalency = MATH 205) FDSC 260 in the Kitchen (recommended elective) General Elective NUTR 121 Fundamentals of Nutrition 1

3 Food (FDSC) BIOL 201 General Microbiology (ACTS Equivalency = BIOL 200 & BIOL 2011L General Microbiology 200 Lab) CHEM 261 Organic Physiological Chemistry (ACTS Equivalency = CHEM 122 & CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 122 Lab) Communication Intensive Elective (from approved list of courses) 1 FDSC 2701 Food for Health (recommended) General Elective Year Total: 1 15 Third Year FDSC 122 Food Microbiology & FDSC 121L Food Microbiology Lab PHYS 201 College Physics I (ACTS Equivalency = PHYS 201 & PHYS 2011L College Physics I Laboratory (ACTS Equivalency = PHYS 201 Lab) STAT 20 Principles of Statistics (ACTS Equivalency = MATH 210) STAT 202 Biostatistics AGST 02 Principles of Experimentation FDSC 0 Food Chemistry Communication Intensive Elective (from approved list of courses) FDSC 202 Introduction to Food Law 2 FDSC 11 Food Analysis & FDSC 111L Food Analysis Lab FDSC 75 Engineering Principles of Food Processing FDSC 1V Internship in Food Year Total: 1 16 Fourth Year FDSC 10 Principles of Food Processing FDSC 1 Sensory Evaluation of Food General Elective 6 CHEM 81 Elements of Biochemistry FDSC 71 Product Innovation for the Food Scientist General Elective Year Total: Total in Sequence: 120 Requirements for a Major in Food (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 101 Composition I (ACTS Equivalency = ENGL 101) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) Select two courses from approved list of communication intensive courses (FDCU must choose level courses) U.S. History and Government ( hours) Select one U.S. History Core courses Mathematics and Statistics (9-1 hours) MATH 120 College Algebra (ACTS Equivalency = MATH 110) FDSC Concentration: 10 MATH 121 Plane Trigonometry (ACTS Equivalency = MATH 120) MATH 255 Calculus I (ACTS Equivalency = MATH 205) STAT 20 STAT 202 AGST ) Biostatistics FDTN Concentration: 6-9 MATH 20 MATH 205 AGEC 20 WCOB 10 STAT 20 AGST ) Finite Mathematics (for students declaring Agricultural Business or General Business minors only) Quantitative Tools for Agribusiness Data Analysis and Interpretation 210) FDCU Concentration: 6 MATH 20 STAT ) 210) 6

4 Food (FDSC) Physical and Biological s (20-1 hours) BIOL 15 & BIOL 151L BIOL 201 & BIOL 2011L CHEM 110 & CHEM 1101L CHEM 112 & CHEM 1121L Principles of Biology (ACTS Equivalency = BIOL 101 and Principles of Biology Laboratory (ACTS Equivalency = BIOL 101 Lab) General Microbiology (ACTS Equivalency = BIOL 200 and General Microbiology Laboratory (ACTS Equivalency = BIOL 200 Lab) University Chemistry I (ACTS Equivalency = CHEM 11 and University Chemistry I Laboratory (ACTS Equivalency = CHEM 11 Lab) University Chemistry II (ACTS Equivalency = CHEM 12 and University Chemistry II Laboratory (ACTS Equivalency = CHEM 12 Lab) Select one of the following concentrations: FDSC Concentration: CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) or CHEM 60 Organic Chemistry I & CHEM 601L and Organic Chemistry I Laboratory & CHEM 61 and Organic Chemistry II & CHEM 611L and Organic Chemistry II Laboratory CHEM 81 Elements of Biochemistry PHYS 201 College Physics I (ACTS Equivalency = PHYS & PHYS 2011L 201 and College Physics I Laboratory (ACTS Equivalency = PHYS 201 Lab) FDTN Concentration: -7 CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) CHEM 81 Elements of Biochemistry (for students declaring General Foods and Nutrition minor only) FDCU Concentration: CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) Fine Arts and Humanities (6 hours) Select two Fine Arts, Humanities Core courses 6 Social s (9 hours) Select three Social Core courses 9 Students declaring Agricultural Business minor must take AGEC 110 Agricultural Microeconomics and students declaring General Business minor must take ECON 21 Basic Economics - Theory & Practice, or both ECON 201 Macroeconomics and ECON 202 Microeconomics FDSC Degree Requirements (26 hours) FDSC 1011 Exploring Topics in Food 1 FDSC 110 Introduction to Food FDSC 10 Principles of Food Processing FDSC 202 Introduction to Food Law 2 FDSC 0 Food Chemistry FDSC 11 & FDSC 111L Food Analysis and Food Analysis Lab FDSC 1V Internship in Food FDSC 1 Sensory Evaluation of Food FDSC 71 Product Innovation for the Food Scientist General Electives (9-19 hours) 9-19 Additional Requirements for Food Technology Concentration (18-21 hours) FDSC 250 FDSC 252 Food Safety and Sanitation Sanitation and Safety in Food Processing Operations FDSC 122 Food Microbiology & FDSC 121L and Food Microbiology Lab Complete one of the following options (students must declare chosen minor with Bumpers College Dean s Office) Option 1: Agribusiness Minor (AGBS-M) 15 ISYS 1120 Computer Competency Requirement (Sp, Su, Fa) AGEC 212 Agribusiness Financial Records & AGEC 211Land Agribusiness Financial Records Lab AGEC 20 AGEC 0 AGEC 1 Introduction to Agribusiness Food and Agricultural Marketing Agricultural Business Management Select one 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 ISYS 1120 ACCT 201 MGMT 56 MKTG Computer Competency Requirement (Sp, Su, Fa) Accounting Principles Management Concepts and Organizational Behavior Introduction to Marketing Select two level Walton College courses chosen from department codes: ACCT, ECON, FINN, ISYS, MGMT, MKTG, SPCM or WCOB Option : General Foods and Nutrition Minor (GFNU-M) 18 NUTR 121 Fundamentals of Nutrition NUTR 211 Principles of Foods & NUTR 2111L and Principles of Foods Laboratory NUTR 20 NUTR 21 Human Nutrition Advanced Nutrition Select two of the following: NUTR 220 NUTR 22 NUTR 2 Sports Nutrition Life Cycle Nutrition Community Nutrition Food 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-

5 Food (FDSC) 5 Semester Program. See the Eight-Semester Degree Policy ( catalog.uark.edu/undergraduatecatalog/academicregulations/ eightsemesterdegreecompletionpolicy) for requirements of the eightsemester programs. Students in the Food Technology Concentration must also minor in agribusiness, general business or nutrition. First Year BIOL 15 Principles of Biology (ACTS Equivalency = BIOL 101 & BIOL 151L Principles of Biology 101 Lab) ENGL 101 Composition I (ACTS Equivalency = ENGL 101) FDSC 1011 Exploring Topics in Food MATH 120 College Algebra (ACTS Equivalency = MATH 110) CHEM 110 University Chemistry I (ACTS Equivalency = CHEM 11 & CHEM 1101L University Chemistry I 11 Lab) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) AGEC 110 Principles of Agricultural Microeconomics or ECON 21 Basic Economics: Theory and Practice University Core in Social ISYS 1120 Computer Competency Requirement (Sp, Su, Fa) & MATH 205 Finite Mathematics Nutrition minors only NUTR 121 Fundamentals of Nutrition FDSC 110 Introduction to Food Year Total: Second Year CHEM 112 University Chemistry II (ACTS Equivalency = CHEM 12 & CHEM 1121L University Chemistry II 12 Lab) FDSC 250 Food Safety and Sanitation MATH 20 Survey of Calculus (ACTS Equivalency = MATH 220) AGEC 212 Agribusiness Financial Records & AGEC 211L Agribusiness Financial Records Lab or ACCT 201 Accounting Principles NUTR 211 Principles of Foods & NUTR 2111L Principles of Foods Laboratory FDSC 260 in the Kitchen General Elective Communication Intensive Elective (from approved list of courses) CHEM 261 Organic Physiological Chemistry (ACTS Equivalency = CHEM 122 & CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 122 Lab) AGEC 20 Quantitative Tools for Agribusiness WCOB 10 Data Analysis and Interpretation STAT 20 Principles of Statistics (ACTS Equivalency = MATH 210) AGST 02 Principles of Experimentation 1 FDSC 2701 Food for Health General Elective Year Total: 16 1 Third Year BIOL 201 General Microbiology (ACTS Equivalency = BIOL 200 & BIOL 2011L General Microbiology 200 Lab)

6 6 Food (FDSC) or Social Sciene or History FDSC 0 Food Chemistry MKTG Introduction to Marketing or hours of level business elective NUTR 22 Life Cycle Nutrition Communication Intensive Elective (from approved list of courses) FDSC 202 Introduction to Food Law 2 FDSC 11 Food Analysis & FDSC 111L Food Analysis Lab 6 AGEC 20 Introduction to Agribusiness & AGEC 0 Food and Agricultural Marketing or MGMT 56 Management Concepts and Organizational Behavior OR MGMT 56 Management Concepts and Organizational Behavior & level business elective CHEM 81 Elements of Biochemistry & NUTR 20 Human Nutrition FDSC 1V Internship in Food Year Total: 1 15 Fourth Year University core in Fine Arts/Humanities FDSC 1 Sensory Evaluation of Food AGEC 1 Agricultural Business Management or level Business Elective NUTR 21 Advanced Nutrition FDSC 10 Principles of Food Processing General Elective FDSC 71 Product Innovation for the Food Scientist 6 General Electives NUTR 220 Sports Nutrition or NUTR 2 Community Nutrition & General Elective Year Total: Total in Sequence: 120 Requirements for a Major in Food (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 101 Composition I (ACTS Equivalency = ENGL 101) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) Select two courses from approved list of communication intensive courses (FDCU must choose level courses) U.S. History and Government ( hours) Select one U.S. History Core courses Mathematics and Statistics (9-1 hours) MATH 120 College Algebra (ACTS Equivalency = MATH 110) FDSC Concentration: 10 MATH 121 Plane Trigonometry (ACTS Equivalency = MATH 120) MATH 255 Calculus I (ACTS Equivalency = MATH 205) STAT 20 STAT 202 AGST ) Biostatistics FDTN Concentration: 6-9 MATH 20 MATH 205 AGEC 20 WCOB 10 STAT 20 AGST ) Finite Mathematics (for students declaring Agricultural Business or General Business minors only) Quantitative Tools for Agribusiness Data Analysis and Interpretation 210) FDCU Concentration: 6 MATH ) 6

7 Food (FDSC) 7 STAT ) Physical and Biological s (20-1 hours) BIOL 15 & BIOL 151L BIOL 201 & BIOL 2011L CHEM 110 & CHEM 1101L CHEM 112 & CHEM 1121L Principles of Biology (ACTS Equivalency = BIOL 101 and Principles of Biology Laboratory (ACTS Equivalency = BIOL 101 Lab) General Microbiology (ACTS Equivalency = BIOL 200 and General Microbiology Laboratory (ACTS Equivalency = BIOL 200 Lab) University Chemistry I (ACTS Equivalency = CHEM 11 and University Chemistry I Laboratory (ACTS Equivalency = CHEM 11 Lab) University Chemistry II (ACTS Equivalency = CHEM 12 and University Chemistry II Laboratory (ACTS Equivalency = CHEM 12 Lab) Select one of the following concentrations: FDSC Concentration: CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) or CHEM 60 Organic Chemistry I & CHEM 601L and Organic Chemistry I Laboratory & CHEM 61 and Organic Chemistry II & CHEM 611L and Organic Chemistry II Laboratory CHEM 81 Elements of Biochemistry PHYS 201 College Physics I (ACTS Equivalency = PHYS & PHYS 2011L 201 and College Physics I Laboratory (ACTS Equivalency = PHYS 201 Lab) FDTN Concentration: -7 CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) CHEM 81 Elements of Biochemistry (for students declaring General Foods and Nutrition minor only) FDCU Concentration: CHEM 261 Organic Physiological Chemistry (ACTS & CHEM 2611LEquivalency = CHEM 122 (ACTS Equivalency = CHEM 122 Lab) Fine Arts and Humanities (6 hours) Select two Fine Arts, Humanities Core courses 6 Social s (9 hours) Select three Social Core courses 9 Students declaring Agricultural Business minor must take AGEC 110 Agricultural Microeconomics and students declaring General Business minor must take ECON 21 Basic Economics - Theory & Practice, or both ECON 201 Macroeconomics and ECON 202 Microeconomics FDSC Degree Requirements (26 hours) FDSC 1011 Exploring Topics in Food 1 FDSC 110 Introduction to Food FDSC 10 Principles of Food Processing FDSC 202 Introduction to Food Law 2 FDSC 0 Food Chemistry FDSC 11 & FDSC 111L Food Analysis and Food Analysis Lab FDSC 1V Internship in Food FDSC 1 Sensory Evaluation of Food FDSC 71 Product Innovation for the Food Scientist General Electives (9-19 hours) 9-19 Additional Requirements for Food and Culinary s Concentration (2 hours) NUTR 121 Fundamentals of Nutrition FDSC 250 Food Safety and Sanitation FDST 101 Food Safety 1 FDST 102 Foundations 1 FDST 10 Sauces 1 FDST 10 Methods 1 FDST 120 Baking 1 FDST 10 Butchery & Charcuterie 1 FDST 200 World Cuisine 1 Total Hours Indicates NorthWest Arkansas Community College course codes. Food B.S.A., Food and Culinary s Concentration Nine-Semester Degree Program Because the Food and Culinary s Concentration requires an internship one summer, students cannot enroll in an Eight- Semester Program. See the Eight-Semester Degree Policy ( catalog.uark.edu/undergraduatecatalog/academicregulations/ eightsemesterdegreecompletionpolicy) for requirements of the eightsemester programs. First Year BIOL 15 Principles of Biology (ACTS Equivalency = BIOL 101 & BIOL 151L Principles of Biology 101 Lab) ENGL 101 Composition I (ACTS Equivalency = ENGL 101) FDSC 1011 Exploring Topics in Food MATH 120 College Algebra (ACTS Equivalency = MATH 110) University core in Fine Arts/Humanities 1

8 8 Food (FDSC) ENGL 102 Composition II (ACTS Equivalency = ENGL 102) FDSC 110 Introduction to Food FDST 101 Food Safety 1 FDSC 250 Food Safety and Sanitation CHEM 110 University Chemistry I (ACTS Equivalency = CHEM 11 & CHEM 1101L University Chemistry I 11 Lab) Year Total: Second Year FDST 102 Foundations 1 CHEM 112 University Chemistry II (ACTS Equivalency = CHEM 12 & CHEM 1121L University Chemistry II 12 Lab) NUTR 121 Fundamentals of Nutrition MATH 20 Survey of Calculus (ACTS Equivalency = MATH 220) BIOL 201 General Microbiology (ACTS Equivalency = BIOL 200 & BIOL 2011L General Microbiology 200 Lab) CHEM 261 Organic Physiological Chemistry (ACTS Equivalency = CHEM 122 & CHEM 2611L Organic Physiological Chemistry Laboratory (ACTS Equivalency = CHEM 122 Lab) Communication Intensive Elective (from approved list of courses; must be level course) 1 FDSC 2701 Food for Health General Elective FDST 10 Sauces 1 Year Total: Third Year FDSC 0 Food Chemistry FDST 10 Butchery & Charcuterie 1 STAT 20 Principles of Statistics (ACTS Equivalency = MATH 210) General Elective (must be level course) Communication Intensive Elective (from approved list of courses; must be level course) FDSC 202 Introduction to Food Law 2 FDSC 11 Food Analysis & FDSC 111L Food Analysis Lab FDST 10 Methods 1 FDSC 1V Internship in Food Year Total: Fourth Year FDSC 10 Principles of Food Processing FDSC 1 Sensory Evaluation of Food General Elective (must be level course) FDSC 71 Product Innovation for the Food Scientist FDST 200 World Cuisine 1 FDST 120 Baking 1 Year Total: 15 9 Total in Sequence: test Indicates NorthWest Arkansas Community College course codes. Minor in Food (FDSC-M) The Food Minor consists of 18 semester hours to include: The following courses are required for a minor in Food : FDSC 10 Principles of Food Processing FDSC 122 & FDSC 121L Food Microbiology and Food Microbiology Lab FDSC 0 Food Chemistry and a minimum of 8 hours selected from the following courses (at least 5 hours must be level coursework): FDSC 110 FDSC 201 FDSC 201H FDSC 260 FDSC 2701 FDSC 202 Introduction to Food Uncorked: Vines to Wines Honors Uncorked: Vines to Wines in the Kitchen Food for Health Introduction to Food Law FDSC 11 Food Analysis & FDSC 111L and Food Analysis Lab 6 8

9 Food (FDSC) 9 FDSC 1 FDSC 75 NUTR 21 Sensory Evaluation of Food Engineering Principles of Food Processing Advanced Nutrition Total Hours 18 A student planning to minor in food science must consult a Department of Food adviser. Faculty Atungulu, Griffiths Odhiambo, Ph.D., M.S. (Iwate University, Japan), B.S. (Jomo Kenyatta University of Agriculture and Technology, Kenya), Assistant Professor, 201. Baum, Jamie I., Ph.D., B.S. (University of Illinois-Urbana-Champaign), Associate Professor, Carbonero, Franck, Ph.D. (University of Warwick, U.K.), M.S. (Université Blaise Pascal, France), B.S. (Université Joseph Fourier, France), Assistant Professor, 201. Crandall, Philip G., Ph.D., M.S. (Purdue University), B.S. (Kansas State University), Professor, Gibson, Kristen Elizabeth, Ph.D. (Johns Hopkins University), B.S. (University of Central Florida), Associate Professor, Hettiarachchy, Navam S., Ph.D. (University of Hull, England), M.S. (Edinburgh University, Scotland), B.S. (University of Madras, India), University Professor, Howard, Luke R., Ph.D., M.S. (University of Arkansas), B.S. (Purdue University), Professor, Lee, Sun-Ok, Ph.D., M.S. (Iowa State University), M.S., B.S. (Dongduk Women s University), Associate Professor, Meullenet, Jean-François, Ph.D. (University of Georgia), M.S. (National Superior School of Agronomy and Food, Nancy, France), Professor, Morawicki, Ruben O., Ph.D. (Pennsylvania State University), M.Eng. (State University of New York-Buffalo), B.S. (Universidad Nacional de Misiones, Argentina), Associate Professor, Proctor, Andy, Ph.D., M.S. (University of Arkansas), B.S. (Queen Mary College, University of London), University Professor, Ricke, Steven C., Ph.D. (University of Wisconsin-Madison), M.S., B.S. (University of Illinois), Professor, Seo, Han-Seok, Dr.rer.Medic. (Technische Universität Dresden, Germany), Ph.D., M.Sc. (Seoul National University), B.S. (Korea University, Seoul), Associate Professor, Siebenmorgen, Terrence J., Ph.D. (University of Nebraska-Lincoln), M.S.Ag.E. (Purdue University), B.S.Ag.E. (University of Arkansas), Distinguished Professor, 198. Wang, Ya-Jane, Ph.D. (Iowa State University), M.S. (University of Minnesota-Twin Cities), B.S. (National Taiwan University), Professor, Courses FDSC Exploring Topics in Food. 1 Hour. Introduces the depth and scope of Food 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 will be related to job responsibilities as a Food Scientist. Lecture/discussions, 2 hours per week for 8 weeks. FDSC 110. Introduction to Food. 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, hours per week. FDSC Math Elements for Food and Technology. 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 20 or MATH 255. FDSC 201. Uncorked: Vines to Wines. 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 201H. Honors Uncorked: Vines to Wines. 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 250. Food Safety and Sanitation. Hours. Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture/ discussion/demonstrations, hours per week. Students may not receive credit for both FDSC 250 and FDSC 252. FDSC 252. Sanitation and Safety in Food Processing Operations. 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 252 and FDSC 250. Web-based course. FDSC 260. in the Kitchen. 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 Food for Health. 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 10. Principles of Food Processing. 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 112 and CHEM 1121L and (MATH 20 or MATH 255).

10 10 Food (FDSC) FDSC 202. Introduction to Food Law. 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 92H. Honors Molecular Gastronomy. 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 00V. Special Problems. 1- Hour. Investigation of assigned problems in food science. Prerequisite: Junior standing. FDSC 111L. Food Analysis Lab. 1 Hour. Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory hours per week. Corequisite: FDSC 11. Prerequisite: FDSC 0 and CHEM 112 and CHEM 1121L and CHEM 261 and CHEM 2611L or (CHEM 60 and CHEM 601L). FDSC 11. Food Analysis. Hours. Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture hours. Corequisite: FDSC 111L. Prerequisite: FDSC 0 and CHEM 112 and CHEM 1121L and CHEM 261 and CHEM 2611L or (CHEM 60 and CHEM 601L). FDSC 121L. Food Microbiology Lab. 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 122. FDSC 122. Food Microbiology. 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 201 and 2011L or BIOL 25. This course is cross-listed with BIOL 122. FDSC 1. Sensory Evaluation of Food. 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 20 or WCOB 10 or AGST 02 or STAT 202 or PSYC 201. FDSC 56. Experiencing the Food Industry. Hours. This course will expose students to the food industry by providing insight into the food processing, packaging, distribution and retailing components of the food industry. The course will include local and regional food industry related tours.may be repeated for up to 6 hours of degree credit. FDSC 71. Product Innovation for the Food Scientist. Hours. This is a capstone course integrating knowledge developed in Food 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. Preor Corequisite: FDSC 11 and FDSC 111L. Prerequisite: Senior standing, FDSC 0, FDSC 10, and FDSC 1. FDSC 72V. Special Topics in Food. 1- 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 hours of degree credit. FDSC 75. Engineering Principles of Food Processing. Hours. Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Lecture hours, laboratory hours per week. Corequisite: Lab component. Prerequisite: MATH 121, PHYS 201, and PHYS 2011L. FDSC 82. Principles of Food Microbiology. 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. FDSC 0. Food Chemistry. 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 hours, laboratory hours per week. Corequisite: Lab component. Prerequisite: CHEM 112 and CHEM 1121L and CHEM 261 and CHEM 2611L or (CHEM 60 and CHEM 601L). FDSC 1V. Internship in Food. 1- Hour. The Food 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 hours of degree credit. FDSC. Molecular Biology Techniques Applied to Nutrition and Food. 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.