Academic Programs > AGNR Academic Departments > NFSC > Undergraduate Programs > Food Science > Required Coursework
Required Coursework - Food Science
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 consists of the following courses:
Freshman Year
| Course Credits | Course Name |
| 3 | ENGL 101 Introduction to Writing |
| 3 | MATH 113 College Algebra with Applications or 115 Precalculus |
| 4 | CHEM 131/132 General Chemistry I with Lab |
| 3 | NFSC 112 Food: Science and Technology (FALL ONLY) |
| 3 | CORE Social or Political History (SH) |
| 4 | CHEM 231/232 Organic Chemistry II with Lab |
| 4 | BSCI 105 Principles of Biology I |
| 3 | NFSC 100 Elements of Nutrition |
| 3 | MATH 220 Elementary Calculus I |
Sophomore Year
| Course Credits | Course Name |
| 4 | CHEM 241/242 Organic Chemistry II with Lab |
| 3 | MATH 221 Elementary Calculus II |
| 4 | CORE Social and Behavioral Sciences (SB) |
| 4 | BSCI 223 General Microbiology |
| 2 | Elective |
| 4 | PHYS 121 Fundamentals of Physics |
| 3 | CORE History or Theory of Arts (HA) |
| 4 | CHEM 271/272 General Chemistry II |
| 4 | NFSC 250 Science of Food (SPRING ONLY) |
Junior Year
| Course Credits | Course Name |
| 3 | BCHM 463 Biochemistry of Physiology |
| 3 | ENGL 393 Technical Writing |
| 3 | COMM 200 Critical Thinking and Speaking (CORE HO)(IFT Requirement) |
| 3 | CORE Advanced Studies (AS) |
| 3 | BIOM 301 Introduction to Biometrics |
| 3 | CORE Literature (HL) |
| 3 | CORE Social and Behavioral Sciences (SB) |
| 4 | NFSC 414 Mechanics of Food Processing (Every other year | Alternates with NFSC 412) |
| 3 | NFSC 430 Food Microbiology (SPRING ONLY) |
| 3 | NFSC 434 Food Microbiology Lab (SPRING | Every other year) |
Senior Year
| Course Credits | Course Name |
| 3 | NFSC 421 Food Chemistry (FALL ONLY) |
| 3 | NFSC 422 Food Product Research & Development (FALL ONLY) |
| 3 | NFSC 423 Food Chemistry Laboratory (FALL ONLY) |
| 3 | Restricted Elective (see below) |
| 3 | Elective |
| 4 | NFSC 412 Food Processing Technology (Every other year | Alternates with NFSC 414) |
| 3 | NFSC 431 Food Quality Control (SPRING ONLY) |
| 3 | CORE Diversity (D) |
| 1 | NFSC 398 Seminar |
| 3 | NFSC 450 Food and Nutrient Analysis (SPRING ONLY) |
Notes
| CORE | The University of Maryland's general education requirements for undergraduates. Click here for more information on CORE requirements. |
| Restricted Electives | Choose one from BMGT 360 –Human Resource Management; BMGT 362-Labor Relations; BMGT 364-Management and Organization Theory |
Notes on the Food Science Major
- 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.
- 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 major 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.
ShareThisFor more information, contact nfscinfo@umd.edu
Last updated: 12/8/2009