| FSN 444 | Food Engineering | 4 |
| FSN 457 | Food Science Senior Project - Scientific and Technical Writing Course | 3 |
| or FSN 458 | Food Science Senior Project - Research | |
| or FSN 459 | Food Science Senior Project - Internship | |
| FSN 474 | Advanced Food Processing | 4 |
| MATH 162 | Calculus for the Life Sciences II | 4 |
| Approved Electives | ||
| Select from the following: | 8 | |
| Agricultural Economics | ||
| Meat Science | ||
| HACCP for Meat and Poultry Operations | ||
| Processed Meat Products | ||
| Legal Responsibilities of Business | ||
| Human Resources Management | ||
| General Chemistry for Agriculture and Life Science III | ||
| Organic Chemistry II | ||
| Organic Chemistry III | ||
| General Dairy Manufacturing | ||
| General Dairy Husbandry | ||
| Physical and Chemical Properties of Dairy Products | ||
| Dairy Microbiology | ||
| Fundamentals of Food | ||
| Enterprise Project | ||
| Cereal and Bakery Science | ||
| Advanced Culinary Principles and Practice | ||
| Contemporary Issues in Food Choice and Preparation | ||
| Fermented Foods | ||
| Brewing Science | ||
| Foodservice Operations I | ||
| Brewing Methods | ||
| Nutritional Implications of Food Industry Practices | ||
| Nutrition and Foodservice Systems Management | ||
| Food Safety Modernization Act: Human Food Safety | ||
| Food Safety Modernization Act: Produce Safety | ||
| Packaging Fundamentals | ||
| Packaging Polymers and Processing | ||
| Emerging Infectious Diseases | ||
| Public Health Microbiology | ||
| Postharvest Technology of Horticultural Crops | ||
| General Psychology | ||
or PSY 202 | General Psychology | |
One quarter of foreign language | ||
| Total units | 23 | |
Advanced Food Science Concentration
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