Academic Programs > AGNR Academic Departments > NFSC > Undergraduate Programs > Food Science > Food Science Option Four-Year Plan
Food Science Option Four-Year Plan
***************************************
PLEASE BE ADVISED:
Students must received a grade of “C” or better in all listed courses in MATH, CHEM, BCHM, BSCI, NFSC, PHYS and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
***************************************
Click here for a printable PDF file of the Food Science curriculum. Adobe Reader is required to view this file. The Food Science curriculum has been updated and the new curriculum will be effective beginning in the Fall of 2010. If you began the Dietetics program prior to the Fall of 2010, click here to access the appropriate four-year plan.
The Food Science curriculum consists of the following courses:
Freshman Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | MATH 113 College Algebra* or 115 Precalculus (CORE FUND MATH) *Must be eligible for MATH111 or higher to register for CHEM131/132 |
| 3 | NFSC 112 Food: Science and Technology (FALL ONLY) |
| 4 |
CHEM 131/132 General Chemistry (CORE PL) |
| 3 | CORE Social or Political History (SH) |
| 3 | ENGL 101 Introduction to Writing (CORE WRITING) |
| Spring Semester | |
| 3 |
MATH 220 Elementary Calculus I (CORE MS) |
| 3 |
NFSC 100 Elements of Nutrition (CORE LS) |
| 4 | CHEM 231/232 Organic Chemistry I with Lab |
| 4 |
BSCI 105 Principles of Biology I (CORE LL) |
Sophomore Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | MATH 221 Elementary Calculus II (CORE MS) |
| 4 |
CHEM 241/242 Organic Chemistry II with Lab |
| 4 | BSCI 223 General Microbiology (CORE LL) |
| 3 |
CORE Social and Behavioral Sciences (SB) |
| Spring Semester | |
| 4 | CHEM 271/272 General Chemistry and Energetics |
| 4 |
PHYS 121 Fundamentals of Physics I (CORE PL) |
| 3 |
CORE History or Theory of Arts (HA) |
| 3 |
Elective |
| 2 | Elective |
Junior Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | BCHM 463 Biochemistry of Physiology |
| 3 | ENGL 393 Technical Writing (CORE PROF WRITING) |
| 3 | COMM 200 Critical Thinking and Speaking (CORE HO) |
| 3 | BIOM 301 Introduction to Biometrics |
| 3 | CORE Advanced Studies (AS) |
| Spring Semester | |
| 4 | NFSC 414 Mechanics of Food Processing (EVERY OTHER YEAR, ALTERNATES WITH NFSC412) |
| 3 | NFSC 430 Food Microbiology (SPRING ONLY) |
| 4 | NFSC 434 Food Microbiology Lab (SPRING ONLY – every other year) |
| 3 |
CORE Literature (HL) |
| 3 |
CORE Social and Behavioral Sciences (SB) |
Senior Year
| Course Credits | Course Name |
| Fall Semester | |
| 3 | NFSC 421 Food Chemistry (FALL ONLY) |
| 3 | NFSC 422 Food Product Research & Development (CORE Capstone) (FALL ONLY) |
| 3 | NFSC 423 Food Chemistry Laboratory (FALL ONLY) |
| 3 | Restricted Elective* |
| 3 | Elective |
| Spring Semester | |
| 4 | NFSC 412 Food Processing Technology (EVERY OTHER YEAR, ALTERNATES WITH NFSC414) |
| 3 | NFSC 431 Food Quality Control (SPRING ONLY) |
| 1 | NFSC 398 Seminar |
| 3 | NFSC 450 Food and Nutrient Analysis (SPRING ONLY) |
| 3 | CORE Diversity (D) |
Updated, January 2012
Notes on the Food Science Option
- Advising is mandatory for all NFSC students each semester. Students are responsible for arranging the necessary advising appointments, and for making certain that all requirements have been met for graduation. Ask your faculty advisor about career planning and opportunities.
- Certain required courses are given only once a year, and in a few instances only once every four semesters. These should be noted as they may be prerequisites for other courses. Students should consult carefully with their faculty advisor each semester.
- In some cases the same course may count for two requirements. When a course is “double counted”, however, the student only earns credit for one course. An elective may be needed to make up the required credits.
- Students must have Junior standing (at least 56 credits) to register for 300 or 400 level courses.
- Students must received a grade of “C” or better in all listed courses in MATH, CHEM, BCHM, BSCI, NFSC, PHYS and Restricted Electives. A "D" in any of these courses is not considered passing by the standards of the Department of Nutrition and Food Science. For courses in a sequence, a grade of "C" or better must be earned before the student can proceed to the next course in the sequence.
- Students in the Nutrition and Food Science major are required to take Junior English regardless of their grade in ENGL101.
- Fieldwork and internship opportunities are available with such organizations as McCormick and Co, National Food Processors Association, Fairfield Farms Kitchens, the Food and Drug Administration, Highs Ice Cream Corp., Strasburger and Siegel, Inc., Johanna Foods and the Joint Institute for Food Safety and Applied Nutrition (JIFSAN).
- The Food Science option offers opportunities for a number of scholarships and achievement awards. Consult your faculty advisor for more information.
- Student organizations include the Food Science Club, the Student Association of Food Engineering, Science and Technology and the Food and Nutrition Club. Activities have included sponsoring speakers, preparing meals for a homeless shelter, field trips, faculty/student potluck dinners, and participating in Visit Maryland Day. For information about the Food Science Club, contact Dr. martin Lo at ymlo@umd.edu. For information regardingn the FAN Club contact Margaret Udahogora at mudahogo@umd.edu.
ShareThisFor more information, contact nfscinfo@umd.edu
Last updated: 01/23/2012