Food Science

Major Requirements

Major: Food Science

Degree Type: B.S.
Minimum Degree Credits to Graduate: 120

University Degree Requirements

  1. Satisfactory completion of all requirements of the curriculum in which one is enrolled.
  2. Earn a minimum total of 120 credits in approved coursework.  Some academic programs exceed this minimum.
  3. Satisfactory completion of the general education requirements as specific by the university.
  4. A minimum institutional GPA of 2.00 based on work taken at NDSU.
  5. At least 36 credits presented for graduation must be in courses number 300 or higher.
  6. Transfer Students: Must earn a minimum of 60 credits from a baccalaureate-degree granting or professional institituion. 
    1. Of these 60, at least 36 must be NDSU residence credits as defined in #7.
    2. Within the 36 resident credits, a minimum of 15 must be in courses numbered 300 or higher and 15 credits in the major field of study.
  7. At least 36 credits must be NDSU resident credits.  Residence credits include credits registered and paid for at NDSU.

For complete information, please refer to the Degree and Graduation Requirements section of this Bulletin.

University General Education Requirements

Communication (C)12
College Composition I
College Composition II
Fundamentals of Public Speaking
Upper Division Writing
Quantitative Reasoning (R) 3
Science and Technology (S) 10
Humanities and Fine Arts (A) 6
Social and Behavioral Sciences (B) 6
Wellness (W) 2
Cultural Diversity (D) *†
Global Perspectives (G) *†
Total Credits39
  •  A list of university approved general education courses and administrative policies are available here.

Major Requirements

Required Core Courses for Food Science
AGRI 189Skills for Academic Success 11
ABEN 263Biological Materials Processing2-3
or CFS 430 Food Unit Operations
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 Foods3
CFS 480Food Product Development (Capstone)3
SAFE/CFS/AGEC 452Food Laws and Regulations3
Supporting Courses
Select one of the following:3-4
Elements of Biochemistry
Foundations of Biochemistry and Molecular Biology I
and Foundations of Biochemistry I Laboratory
BIOL 150General Biology I3
CHEM 121
121L
General Chemistry I
and General Chemistry I Laboratory (May satisfy general education category S)
4
CHEM 122
122L
General Chemistry II
and General Chemistry II Laboratory (May satisfy general education category S)
4
CHEM 341
341L
Organic Chemistry I
and Organic Chemistry I Laboratory
4
CSCI 114Microcomputer Packages (May satisfy general education category S)3
or MIS 116 Business Use of Computers
ECON 201Principles of Microeconomics (May satisfy general education category B and G)3
HNES 250Nutrition Science (May satisfy general education category W)3
MATH 146Applied Calculus I (May satisfy general education category R)4
or MATH 165 Calculus I
MICR 350
350L
General Microbiology
and General Microbiology Lab
5
PHYS 211
211L
College Physics I
and College Physics I Laboratory (May satisfy general education category S)
4
STAT 330Introductory Statistics (May satisfy general education category R)3
Total Credits80-83

Degree Requirements and Notes:                                                                                      

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