Communications (11-12 credits)
- ENGL 100 - Expository Writing I (3 credits)
- ENGL 200 - Expository Writing II (3 credits)
- COMM 105 - Public Speaking IA (2 credits) OR
- COMM 106 - Public Speaking I (3 credits)
- Course in communications (2-3 credits)
Social Sciences and Humanities (12 credits)
- ECON 110 - Principles of Macroeconomics (3 credits)
- Courses in social sciences and humanities (9 credits)
Quantitative Studies (6 credits)
- MATH 205 - General Calculus and Linear Algebra (3 credits)
Select one:
- STAT 225 - Introduction to Statistics (3 credits)
- STAT 250 - Business and Economic Statistics I (3 credits)
Biological Sciences (8 credits)
- BIOL 198 - Principles of Biology (4 credits)
- BIOL 455 - General Microbiology (4 credits)*
Physical Sciences (13 credits)
- CHM 210 - Chemistry I (4 credits)
- CHM 230 - Chemistry II (4 credits)
- BIOCH 265 - Intro to Organic and Biochemistry (5 credits)
Business and Economics (18 credits)
- ACCTG 231 - Accounting for Business Operations (3 credits)
- ACCTG 241 - Accounting for Investing and Financing (3 credits)
- ECON 120 - Principles of Microeconomics (3 credits)
- ECON 510 - Intermediate Macroeconomics (3 credits)
- ECON 520 - Intermediate Microeconomics (3 credits)
- FINAN 450 - Principles of Finance (3 credits)
- MANGT: Any course 300 level or above (3 credits)
- MKTG: Any course 400 level or above (3 credits)
Core Food Science (32-33 credits)
- FDSCI 302 - Introduction to Food Science (3 credits)
- FDSCI 305 - Fundamentals of Food Processing (3 credits)
- FDSCI 310 - Food Science Professional Preparation (1 credit)
- FDSCI 500 - Food Science Seminar (seniors only) (1 credit)
- FDSCI 600 - Food Microbiology (2 credits)
- FDSCI 601 - Food Microbiology Lab (2 credits)*
- FDSCI 690 - Principles of HACCP and HARPC (2 credits)
Select one:
- ASI 218 - Fundamentals of Nutrition (3 credits)
- FNDH 132 - Basic Nutrition (3 credits)
- Select one:
- FDSCI 501 - Food Chemistry (3 credits)
- FNDH 313 - Science of Food (4 credits)
Select one:
- FDSCI 695 - Quality Assurance of Food Products (3 credits)
- FDSCI 740 - Research and Development of Food Products (4 credits)
Processing Electives (8 credits)
- ASI 350 - Meat Science (3 credits)
- ASI 640 - Poultry Products Technology (3 credits)
- GRSC 602 - Cereal Science (3 credits)
- GRSC 635/636 - Baking Science I and Lab (2+2 credits)
- GRSC 637/638 - Baking Science II and Lab (3+1 credits)
- GRSC 645 - Pet Food Processing (4 credits)
Restricted Electives (11 credits)
*Course is not available online at K-State.