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 specified by the university.
  4. A minimum institutional GPA of 2.00 based on work taken at NDSU.
  5. At least 30 credits must be NDSU resident credits.  Resident credits include credits registered and paid for at NDSU.
  6. At least 36 credits presented for graduation must be in courses numbered 300 or higher.
  7. Students presenting transfer credit must meet the NDSU residence credits and the minimum upper level credit. Of the 30 credits earned in residence, a minimum of 15 semester credits must be in courses numbered 300 or above, and 15 semester credits must be in the student’s curricula for their declared major.

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
*

 May be satisfied by completing courses in another General Education category.

 General education courses may be used to satisfy requirements for both general education and the major, minor, and program emphases, where applicable.  Students should carefully review major requirements to determine if specific courses can also satisfy these general education categories.

  •  A list of university approved general education courses and administrative policies are available here.

Major Requirements

Required Core Courses for Food Science
PLSC 189Skills for Academic Success1
ANSC 340Principles of Meat Science3
CFS 210Introduction to Food Science and Technology3
CFS 370Food Processing I3
CFS 430Food Unit Operations3
CFS 450Cereal Technology3
CFS 452Food Laws and Regulations3
MICR 453Food Microbiology3
CFS 460Food Chemistry3
CFS 461Food Chemistry Laboratory1
CFS 464Food Analysis3
CFS 470Food Processing II3
CFS 471Food Processing Laboratory1
CFS 473Food Safety 3
CFS 474Sensory Science of Foods3
CFS 480Food Product Development (Capstone)3
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
BIOL 151General Biology II3
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 114Computer Applications (May satisfy general education category S)3
or TL 116 Business Software Applications
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 Credits88-89
1

PLSC189 is only required for first-time, first-year students--A first-time, first-year student is defined as a student who has not yet completed a college course as a college student.  Students that are not first-time, first-year students that either transfer into the university or change their major are not required to take PLSC189. 

Degree Requirements and Notes:                                                                                      

  • A 2.00 cumulative GPA is required for graduation and to remain in program.
  • The department would highly recommend students consider taking CFS 462 Food Ingredient Technology and CFS 472 Cereal and Food Fermentation as electives courses for the degree.