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Food Science

Food Science Major

The Food Science major is offered through the Department of Plant Sciences in the College of Agriculture, Food Systems, and Natural Resources. It is designed to prepare students for a career in the food industry, the “world’s largest industry,” which is responsible for feeding the world.

The program is structured to develop an understanding of the nature, properties, and characteristics of foods through foundation courses in biochemistry, chemistry, microbiology, physics, and other related sciences. Applications include the study of food safety, processing, preservation, sanitation, storage, and marketing of foods. The analysis and microbiological and biochemical characterization of food products are also studied. Additionally, elective courses in economics and business administration are available to students intending to enter a management career.

Note: Transfer credits in food science from other institutions must have grades of 'C' or better to be accepted for the food science program at NDSU. The Institute of Food Technologists (IFT) approves the curriculum in the food science program. Students majoring in food science, therefore, are eligible to compete for the prestigious IFT scholarships.

The program also provides the opportunity to gain industrial experience during undergraduate study by means of industry internships. Upon completion of the program, graduates will be able to recognize, critically analyze, and solve problems realistically in both industrial and academic environments.

Major Requirements

Major: Food Science

Degree Type: B.S.
Required Degree Credits to Graduate: 128

General Education Requirements

First Year Experience (F):
AGRI 189Skills for Academic Success (Students transferring in 24 or more credits do not need to take AGRI 189.)1
Communication (C):
ENGL 110College Composition I3
ENGL 120College Composition II3
One Course Upper Level Writing: Select one of the following:3
Business and Professional Writing
Writing in the Technical Professions
Writing in the Sciences
COMM 110Fundamentals of Public Speaking3
Quantitative Reasoning (R):
STAT 330Introductory Statistics3
Science & Technology (S):
CHEM 121
General Chemistry I
and General Chemistry I Laboratory
CHEM 122
General Chemistry II
and General Chemistry II Laboratory
CSCI 114Microcomputer Packages3-4
or CSCI 116 Business Use of Computers
Humanities & Fine Arts (A): Select from current general education list6
Social & Behavioral Sciences (B):
ECON 201Principles of Microeconomics3
Select one course from the current general education list3
Wellness (W):
HNES 250Nutrition Science3
Cultural Diversity (D): Select from current general education list
Global Perspecitves (G):
ECON 201Principles of Microeconomics3
Total Credits42

Major Requirements

General Education Requirements40
Required Core Courses for Food Science
AGRI 150Agriculture Orientation (Students transferring in 24 or more credits do not need to take AGRI 150.)1
ABEN 263Biological Materials Processing3
ANSC 340Principles of Meat Science3
CFS 210Introduction to Food Science and Technology2-3
or CFS 200 Introduction to Food Systems
CFS 370Food Processing I3
CFS 450Cereal Technology3
MICR 453Food Microbiology3
CFS 460Food Chemistry3
CFS 461Food Chemistry Laboratory1
CFS 464Food Analysis3
CFS 470Food Processing II3
CFS 471Food Processing Laboratory1
CFS 474Sensory Science of Foods2
CFS 480Food Product Development (Capstone)3
SAFE/CFS/AGEC 452Food Laws and Regulations3
Supporting Courses
Select one of the following:4
Elements of Biochemistry
Foundations of Biochemistry and Molecular Biology I
and Foundations of Biochemistry I Laboratory
BIOL 150General Biology I3
CHEM 341
Organic Chemistry I
and Organic Chemistry I Laboratory
MATH 146Applied Calculus I4
or MATH 165 Calculus I
MICR 350
General Microbiology
and General Microbiology Lab
PHYS 211
College Physics I
and College Physics I Laboratory
Degree Requirements: Potential for a minimum of 25 credits (24 if CFS 200 was taken) to reach 128.25
Total Credits128-129

Degree Requirements and Notes:                                                                                      

  • A 2.00 cumulative GPA is required for graduation and to remain in program.