Major: Food Science
Degree Type: B.S.
Minimum Degree Credits to Graduate: 120
University Degree Requirements
- Satisfactory completion of all requirements of the curriculum in which one is enrolled.
- Earn a minimum total of 120 credits in approved coursework. Some academic programs exceed this minimum.
- Satisfactory completion of the general education requirements as specified by the university.
- A minimum institutional GPA of 2.00 based on work taken at NDSU.
- At least 36 credits presented for graduation must be in courses numbered 300 or higher.
- Transfer Students: Must earn a minimum of 60 credits from a baccalaureate-degree granting or professional institution.
- Of these 60, at least 36 must be NDSU resident credits as defined in #7.
- 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.
- At least 36 credits must be NDSU resident credits. Resident 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
|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) *†|
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.
|Required Core Courses for Food Science|
|PLSC 189||Skills for Academic Success||1|
|ANSC 340||Principles of Meat Science||3|
|CFS 210||Introduction to Food Science and Technology||3|
|CFS 370||Food Processing I||3|
|CFS 430||Food Unit Operations||3|
|CFS 450||Cereal Technology||3|
|MICR 453||Food Microbiology||3|
|CFS 460||Food Chemistry||3|
|CFS 461||Food Chemistry Laboratory||1|
|CFS 464||Food Analysis||3|
|CFS 470||Food Processing II||3|
|CFS 471||Food Processing Laboratory||1|
|CFS 474||Sensory Science of Foods||3|
|CFS 480||Food Product Development (Capstone)||3|
|SAFE/CFS/AGEC 452||Food Laws and Regulations||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 150||General Biology I||3|
|BIOL 151||General Biology II||3|
|General Chemistry I|
and General Chemistry I Laboratory (May satisfy general education category S)
|General Chemistry II|
and General Chemistry II Laboratory (May satisfy general education category S)
|Organic Chemistry I|
and Organic Chemistry I Laboratory
|CSCI 114||Computer Applications (May satisfy general education category S)||3|
|or TL 116||Business Software Applications|
|ECON 201||Principles of Microeconomics (May satisfy general education category B and G)||3|
|HNES 250||Nutrition Science (May satisfy general education category W)||3|
|MATH 146||Applied Calculus I (May satisfy general education category R)||4|
|or MATH 165||Calculus I|
and General Microbiology Lab
|College Physics I|
and College Physics I Laboratory (May satisfy general education category S)
|STAT 330||Introductory Statistics (May satisfy general education category R)||3|
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.