What courses do Food Scientists take in school?

Students in Food Science take a variety of different classes.  Below my major course list as an undergraduate (UGA) Food Science major:

Introduction to Food Science: Food Issues and Choices

Chocolate Science

Principles and Methods of Food Processing

Food Microbiology

Food Engineering Fundamentals

Food Engineering II

Food Chemistry

Instrumental Methods of Food Analysis

Governmental Regulation of Food Safety and Quality

Food Packaging

New Food Product Development

Anthropology of Eating (personal elective)

Biomedical Ethics (personal elective – many universities are now requiring that an ethics course be taken in the College of Agriculture)

Offered classes that I didn’t personally enroll in: Marvelous and Malevolent Microbes, Chocolate Chemistry, Meat Science, Food Quality Control, Food Fermentation, Food Biotechnology, Environmental Microbiology, Microbiology of Food Sanitation, Poultry Processing, Food Formulation and Preservation

Below is my *course list as a graduate (OSU) student:

Fruit and Vegetable Processing

Food Additives

Principles of Nutrient Metabolism (protein)

Carbohydrate and Lipid Metabolism

Vitamins & Minerals

Biostatistics

Sensory Evaluation

Flavor Chemistry

Food Lipids

Food Proteins

Functional Properties of Food Carbohydrates

Food and Nutritional Toxicology

Food Colors and Pigments

Research credits

*All of these classes are basically “electives” since I hold a B.S. in Food Science

Offered classes that I didn’t personally enroll in: Chocolate Science, Wine and Beer in Western Culture, Culinary Aspects of Food Science, The Science of Food, Introduction to Food Processing, HACCP Analysis, Brewing Science, Contemporary Issues: Alcohol and Society, Contemporary Issues: Food and Health Controversies in the 21st Century, Food Analysis, Advanced Food Chemistry, Processing of Fluid Milk and Related Products, Food Fermentation, Principles of Food Processing, Food Microbiology lecture and lab, Food Regulations, Essentials of Food Plant Operation, Food Packaging, Food Product Development, Technical Problem Solving, Irish Food and Culture, Advanced Food Microbiology, Spectroscopic Techniques in Food Analysis, Comprehensive Approach to Food Safety, Endocrine Interactions in Women’s Health, Advanced Instrumental Analysis, Molecular Biology Techniques, Water Contamination: Sources & Health Impact

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