Food Science: Food Industry, BSAG
Requirements for Students Matriculating in or before Academic Year 2020-2021. Learn more about University Academic Regulation 3.1.
Minimum Overall Grade Point Average: 2.00
Total Hours: 120
| Code | Title | Hours |
|---|---|---|
| General Education Requirements | ||
| English Composition | ||
| See Academic Regulation 3.5 | ||
| ENGL 1113 | Composition I | 3 |
| or ENGL 1313 | Critical Analysis and Writing I | |
| Select one of the following: | 3 | |
| Composition II | ||
| Critical Analysis and Writing II | ||
| Technical Writing | ||
| American History & Government | ||
| Select one of the following: | 3 | |
| Survey of American History | ||
| American History to 1865 (H) | ||
| American History Since 1865 (DH) | ||
| POLS 1113 | American Government | 3 |
| Analytical & Quantitative Thought (A) | ||
| MATH 1513 | College Algebra (A) 1 | 3 |
| or MATH 1483 | Mathematical Functions and Their Uses (A) | |
| Select one of the following: | 3 | |
| Trigonometry (A) 1 | ||
| Elementary Statistics (A) 1 | ||
| Elementary Statistics for Business and Economics (A) 1 | ||
| Humanities (H) | ||
| Courses designated (H) | 6 | |
| Natural Sciences (N) | ||
| Must include one Laboratory Science (L) course | ||
| BIOL 1114 | Introductory Biology (LN) 1 | 4 |
| Any course designated (N) | 3 | |
| Social & Behavioral Sciences (S) | ||
| AGEC 1113 | Introduction to Agricultural Economics (S) 1 | 3 |
| or ECON 2103 | Introduction to Microeconomics (S) | |
| Additional General Education | ||
| Courses designated (A), (H), (N), or (S) | 6 | |
| Hours Subtotal | 40 | |
| Diversity (D) & International Dimension (I) | ||
| May be completed in any part of the degree plan | ||
| Select at least one Diversity (D) course | ||
| Select at least one International Dimension (I) course | ||
| College/Departmental Requirements | ||
| Agricultural Sciences and Natural Resources | ||
| AG 1011 | First Year Seminar | 1 |
| ANSI 2111 | Animal and Food Science Professional Development | 1 |
| ANSI 2253 | Meat Animal and Carcass Evaluation | 3 |
| or ANSI 2233 | The Meat We Eat | |
| FDSC 1133 | Fundamentals of Food Science | 3 |
| CHEM 1215 | Chemical Principles I (LN) 2 | 4 |
| or CHEM 1314 | Chemistry I (LN) | |
| CHEM 1225 | Chemical Principles II (LN) | 5 |
| or CHEM 1515 | Chemistry II (LN) | |
| MICR 2123 | Introduction to Microbiology | 3 |
| MICR 2132 | Introduction to Microbiology Laboratory | 2 |
| Select one of the following: | 3 | |
| Elements of Environmental Science | ||
| Principles of Horticultural Science (LN) | ||
| Chemistry and Applications of Biomolecules | ||
| Introduction to Plant and Soil Systems | ||
| Land, Life and the Environment (N) | ||
| Fundamentals of Soil Science (N) | ||
| Written and Oral Communications | ||
| AGCM 3103 | Written Communications in Agricultural Sciences and Natural Resources 3 | 3 |
| or ENGL 3323 | Technical Writing | |
| Select one of the following: 4 | 3 | |
| Oral Communications in Agricultural Sciences & Natural Resources (S) | ||
| Introduction to Speech Communication (S) | ||
| Elements of Persuasion (S) | ||
| Hours Subtotal | 31 | |
| Major Requirements | ||
| Core Courses | ||
| ANSI 4863 | Capstone for Animal Agriculture | 3 |
| FDSC 3113 | Quality Control | 3 |
| FDSC 3123 | HACCP in the Food Industry | 3 |
| FDSC 3154 | Food Microbiology | 4 |
| FDSC 3373 | Food Chemistry I | 3 |
| FDSC 4763 | Analysis of Food Products | 3 |
| FDSC 4910 | Food Industry Internship | 3 |
| HORT 3213 | Fruit and Nut Production | 3 |
| NSCI 3223 | Nutrition Across the Life Span | 3 |
| or ANSI 3543 | Principles of Animal Nutrition | |
| Select 12 hours of the following: | 12 | |
| Principles of Food Engineering | ||
| Advanced Meat Evaluation | ||
| Advanced Competitive Evaluation | ||
| Meat Science | ||
| Processing Dairy Foods | ||
| Internal Audit and Advanced HACCP | ||
| Food Safety Modernization Act | ||
| Advanced Food Microbiology | ||
| Food Safety Audit Schemes | ||
| Pre-Harvest Food Safety | ||
| Processed Meat | ||
| Food Industry Internship | ||
| Cell and Molecular Biology | ||
| Advanced Microbiology | ||
| Food and the Human Environment (IS) | ||
| Nutrition Across the Life Span | ||
| Related Courses | ||
| Select 9 hours of the following: | 9 | |
| Agricultural Animals of the World (I) (or any course designated (I)) | ||
ACCT, AGEC, ANSI, AGCM, FDSC, HORT, HTM, PLNT, MICR, MGMT, MKTG, MATH, NSCI, STAT, Foreign Language | ||
| Hours Subtotal | 49 | |
| Electives | ||
| Select 0 hours or hours to complete required total for degree | 0 | |
| Total Hours | 120 | |
| 1 | College & Departmental requirements that may be used to meet GE requirements. |
| 2 | If used for (N) requirement, hours in this block are reduced by CHEM course hours. |
| 3 | If ENGL 3323 Technical Writing is substituted for ENGL 1213 Composition II above; hours in this block are reduced by 3. |
| 4 | If used as (S) course above, hours in this block reduced by 3. |
Other Requirements
- A minimum of 40 semester credit hours and 100 grade points must be earned in courses numbered 3000 or above.
- A 2.00 GPA or higher in upper-division hours.
Additional State/OSU Requirements
- At least: 60 hours at a four-year institution; 30 hours completed at OSU; 15 of the final 30 or 50% of the upper-division hours in the major field completed at OSU.
- Limit of: one-half of major course requirements as transfer work; one-fourth of hours earned by correspondence; 8 transfer correspondence hours.
- Students will be held responsible for degree requirements in effect at the time of matriculation and any changes that are made, so long as these changes do not result in semester credit hours being added or do not delay graduation.
- Degrees that follow this plan must be completed by the end of Summer 2026.