Food Science: Pre-Veterinary Science, BSAG
Requirements for Students Matriculating in or before Academic Year 2026-2027. 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 |
| Quantitative Thought & Logical Reasoning (Q) | ||
| MATH 1513 | College Algebra (Q) 1 | 3 |
| STAT 2013 | Elementary Statistics (Q) 1 | 3 |
| or STAT 2023 | Elementary Statistics for Business and Economics (Q) | |
| Understanding Humanities-Human Heritage & Cultures (H) | ||
| Courses designated (GH) | 3 | |
| Courses designated (DH) | 3 | |
| Reasoning in the Natural Sciences (N) | ||
| Must include one Laboratory-Based Inquiry (L) course | ||
| Select four hours from the following: | 4 | |
| Introductory Biology (N) and Introductory Biology Laboratory (LN) 1 | ||
| Introductory Biology (LN) 1 | ||
| CHEM 1314 | Chemistry I (LN) 1 | 4 |
| CHEM 1515 | Chemistry II (LN) 1 | 5 |
| Exploring Society & Human Behavior (S) | ||
| AGEC 1113 | Introduction to Agricultural Economics (S) 1 | 3 |
| Diversity (D) | ||
| Courses designated (D) | ||
| May be paired with another designated course | ||
| Global Cultural Competency (G) | ||
| Courses designated (G) | ||
| May be paired with another designated course | ||
| Additional General Education | ||
| Additional general education credit hours may be required to meet the total 40-hour minimum of general education credit if courses carry more than one general education designation and can be used to meet multiple general education designation hour requirements above. | ||
| Courses designated (Q), (H), (N), (S), (D), (G), or (F). | 0 | |
| Hours Subtotal | 40 | |
| College/Departmental Requirements | ||
| UNIV 1111 | First Year Seminar (or other approved first year seminar course) 2 | 1 |
| ANSI 2111 | Animal and Food Science Professional Development 2 | 1 |
| ANSI 2233 | The Meat We Eat 2 | 3 |
| or ANSI 2253 | Meat Animal and Carcass Evaluation | |
| FDSC 1133 | Fundamentals of Food Science 2 | 3 |
| Select one of the following: 2 | 3 | |
| Elements of Environmental Science (N) | ||
| Principles of Horticultural Science (LN) | ||
| Introduction to Plant and Soil Systems (N) | ||
| Written and Oral Communications | ||
| Select one of the following: 2,3 | 3 | |
| Written Communications in Agricultural Sciences and Natural Resources 2 | ||
| Technical Writing 3 | ||
| Written Communication 2 | ||
| Select one of the following: 2,4 | 3 | |
| Oral Communications in Agricultural Sciences & Natural Resources (S) 2,4 | ||
| Introduction to Speech Communication (S) 2 | ||
| Hours Subtotal | 17 | |
| Major Requirements | ||
| Core Courses | ||
| ANSI 4863 | Capstone for Animal Agriculture | 3 |
| FDSC 2143 | Introduction to Food Industry Operations | 3 |
| FDSC 3123 | HACCP in the Food Industry | 3 |
| FDSC 3133 | Plant Sanitation for Food Processing Operations | 3 |
| FDSC 3373 | Food Chemistry I | 3 |
| FDSC 4143 | Food Safety Modernization Act | 3 |
| FDSC 4763 | Analysis of Food Products | 3 |
| FDSC 4910 | Food Industry Internship | 3 |
| Additional Core | ||
| ANSI 1124 | Introduction to the Animal Sciences | 4 |
| ANSI 3414 | Form and Function of Livestock and Poultry | 4 |
| ANSI 3423 | Animal Genetics | 3 |
| ANSI 3543 | Principles of Animal Nutrition | 3 |
| MICR 2123 & MICR 2132 | Introduction to Microbiology and Introduction to Microbiology Laboratory | 5 |
| PHYS 1114 | College Physics I (LN) | 4 |
| PHYS 1214 | College Physics II (LN) | 4 |
| CHEM 3012 | Survey of Organic Chemistry Laboratory | 2 |
| CHEM 3013 | Survey of Organic Chemistry | 3 |
| BIOC 3653 | Survey of Biochemistry | 3 |
| Select 4 hours from the following: | 4 | |
| Food Microbiology | ||
| Processing Dairy Foods | ||
| Foodborne Toxins and Allergens | ||
| Internal Audit and Advanced HACCP | ||
| Principles of Food Engineering | ||
| Advanced Food Microbiology | ||
| Advances in Meat Science | ||
| Food Safety Audit Schemes | ||
| Pre-Harvest Food Safety | ||
| Processed Meat | ||
| Advanced Meat Evaluation | ||
| Advanced Competitive Evaluation | ||
| Meat Science | ||
| Researching Consumer Food Preferences | ||
| Fruit and Nut Production | ||
| Hours Subtotal | 63 | |
| 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
Hours meeting the major common core.
- 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 an additional (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 2032.