Food Science Curriculum

Business Courses

A total of 19 credits are required in the business curriculum.

Required Business Courses:

Suggested Business Elective(s):

2 business electives (e.g., Project Management, Supply Chain, Intellectual Property, et al.) (6cr)

Science Courses

A total of 24 credits are required in the science curriculum.

Required Science Courses (Choose 2):

Required Science Course:

Suggested Science Electives (Choose 5):

It is highly recommended to discuss your elective course list with an academic advisor.

16:400:526 Predicting Shelf Life of Foods (3cr)
16:400:612 Introduction to Colloid and Interface Science (3cr)
16:400: 504 Carbohydrates in Foods (3cr)
16:400:501 Flavor Chemistry (3cr)
16:400:530 Advanced Food Sensory Science (3cr)
11:400:410 Nutraceuticals and Nutragenomics (3cr)
16:137:577 Current Regulations and Standards for Foods and Cosmetics in Domestic and International Trade (3cr)
16:137:553 Business Intelligence with Visual Analytics (3cr)
16:137:579 Global Food Supply and Quality Management (3cr)
16:137:587 Alcoholic Beverage Regulation: Wine, Beer and Spirits (Cr. 3)
16:137:569 Food Safety and Plant Operations (3cr)
16:400:605 Microbial Food Safety (3cr)
11:400:412 Food Product Development (3cr)

Degree Requirements

In addition to 19 credits of business courses and 24 credits of science courses, all MBS concentrations require additional degree requirements. See here for the full list of degree requirements.

If you have questions about the program curriculum, please contact the concentration coordinator(s) or request an appointment with an advisor.