Undergraduate & Graduate Catalog
Undergraduate Programs
2012-2013
Academic Year:




DEGREE: BACHELOR OF SCIENCE
MAJOR: FOOD SCIENCE

CURRICULUM CREDITS
See University and College Requirements

Math Science Requirements
BISC 207/BISC 208 Introductory Biology I and II 8
BISC 300 Introduction to Microbiology 4
CHEM 103/CHEM 104 General Chemistry 8
CHEM 214 Elementary Biochemistry 3
CHEM 220 Quantitative Analysis I 3
CHEM 221 Quantitative Analysis Laboratory 1
CHEM 321/CHEM 322 Organic Chemistry 8
PHYS 201/PHYS 202 General Physics I and II 8
MATH 221 Calculus I 3
NTDT 200 Nutrition Concepts 3
FREC 408 Research Methods (or STAT 200) 3

MAJOR REQUIREMENTS
A minimum grade of C- is required for all ANFS credits used to satisfy the major requirements.
ANFS 102 Food for Thought 3
ANFS 111 Animal and Food Science Laboratory 1
ANFS 159 Topics in Food Science 1
ANFS 230 Foodborne Diseases 3
ANFS 305 Food Science 3
ANFS 428 Food Chemistry 4
ANFS 429 Food Analysis 4
ANFS 409 Food Processing 4
ANFS 411 Food Science Capstone (DLE) 4
ANFS 439 Food Microbiology 4
ANFS 443 Food Engineering 4
ANFS 449 Food Biotechnology 4

Second Writing Requirement (with a minimum grade of C-) 3**
A second writing course involving significant writing experience. The course must be taken after completion of 60 credit hours. Approved courses are designated each semester. (**These credits can be used to satisfy university breadth requirements.)

ELECTIVES - Variable to complete a total of 124 credits
After required courses are completed, sufficient credits must be taken to meet the minimum credits requirements for the degree. Only 4 credits of BHAN120 or four credits of performing Music credits may be counted toward the degree. ANFS 399 may be taken P/F for a maximum of 2 credits toward the degree. No more than 5 credits of ANFS X66 may be counted towards the major.

Students should seek advice from their academic advisors when choosing electives.

CREDITS TO TOTAL A MINIMUM OF 124


Although every effort has been made to assure the accuracy of the information in the Catalog, students and others who use the Catalog should note that the policies, rules, regulations, requirements for graduation, course offerings, and other materials reproduced in the Catalog change from time-to-time and that these changes may alter the information contained in this Catalog. see Legal Statement
  • University of Delaware   •   Newark, DE 19716   •   USA   •   Phone: (302) 831-2792   •   © 2013