Food Science and Industry Bachelor's Degree

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Food Science and Industry Bachelor’s Degree

Food Science and Industry Bachelor’s Degree

With two areas of emphasis to choose from, the food science and industry bachelor’s degree will prepare you for a wide variety of careers in food development and production.

This online program provides training in topics such as food chemistry, food safety, nutrition, processing and product development, providing you with a solid foundation for a career in the field of food science. The emphasis in industry and technology will prepare you for technical jobs in food production and product management, while the emphasis in food business and operations management offers the additional knowledge and training you’ll need to make informed decisions for your organization as a member of the management team.

Mar. 18 Event
Do you have questions about the food science bachelor’s degree? Join us live for an informational webinar with FSI Director Dr. Jeanette Thurston and FSI Undergraduate Program Chair Dr. Karen Schmidt at 8 p.m. (CDT) on Mar. 18, 2021.

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$402.50 per credit hour*

120 credit hours

2 program options

*This estimate includes online tuition and College of Agriculture fees and is for illustrative purposes only. Your hours and costs will differ depending on your transfer hours, course choices and your academic progress. See more about tuition and financial aid.

Special Fee Structure for 2020-21 Academic Year
To assist our students during the COVID-19 outbreak, we are reducing online tuition and eliminating distance fees for many programs.

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Admission Requirements

All students are required to meet the general university admission requirements.

Additional Requirements

To qualify for admission into this program, you must have already completed or meet the following requirements:

30 college credits with a 2.0 minimum cumulative GPA and completion of the following courses:
- ENGL 100 - Expository Writing I
- ENGL 200 - Expository Writing II
- COMM 106 - Public Speaking I
- MATH 205 - General Calculus and Linear Algebra OR
  MATH 220 - Analytical Geometry and Calculus I
- BIOL 198 - Principles of Biology
- BIOL 455 - General Microbiology
- CHM 210 - Chemistry I
- CHM 230 - Chemistry II
Reside within the U.S. (active duty U.S. military personnel and dependents are exempt).

Careers

Food Business and Operations Management Curriculum

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 325 - Introduction to Statistics (3 credits)
STAT 350 - 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:

FNDH 132 - Basic Nutrition (3 credits)
ASI 318 - Fundamentals of Nutrition (3 credits)

Select one:

FDSCI 501 - Food Chemistry (3 credits)
FNDH 413 - 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.

Industry and Technology Curriculum

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 (9-10 credits)

MATH 205 - General Calculus and Linear Algebra (3 credits)
STAT 351 - Business and Economic Statistics II (3 credits)

Select one:

STAT 325 - Introduction to Statistics (3 credits)
STAT 350 - 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 (20-21 credits)

CHM 210 - Chemistry I (4 credits)
CHM 230 - Chemistry II (4 credits)
CHM 350 - General Organic Chemistry (3 credits)
CHM 351 - General Organic Chemistry Lab (2 credits)
BIOCH 521 - General Biochemistry (3 credits)

Select one:

PHYS 113 - General Physics I (4 credits)*
PHYS 115 - Descriptive Physics (5 credits)*

Core Food Science (30-31 credits)

FDSCI 302 - Introduction to Food Science (3 credits)
FDSCI 305 - Fundamentals of Food Processing (3 credits)
FDSCI 500 - Food Science Seminar (seniors only) (1 credit)
FDSCI 501 - Food Chemistry (3 credits)
FDSCI 600 - Food Microbiology (2 credits)
FDSCI 690 - Principles of HACCP and HARPC (3 credits)
FDSCI 307 - Applied Microbiology for Meat and Poultry Processors (3 credits)
FDSCI 695 - Quality Assurance of Food Products (3 credits)
FDSCI 740 - Research and Development of Food Products (4 credits)
FDSCI 725 - Food Analysis (3 credits)

Select one:

FNDH 132 - Basic Nutrition (3 credits)
ASI 318 - Fundamentals of Nutrition (3 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 (15 credits)

*Course is not available online at K-State.

Transfer Equivalency

Scholarships and Financial Aid

The online food science bachelor’s degree has its own designated scholarship, in addition to the university’s other financial aid opportunities.

Nathan and Becky Smit Food Innovation Scholarship: This renewable $1,000 scholarship is awarded each fall to an online undergraduate student in food science. Applicants must have a 3.0 GPA to be eligible and can apply via the Global Campus scholarship application process.
Additional financial assistance can be found on the scholarships webpage.

Nathan Smit, '08

Nathan credits his bachelor’s degree with helping him earn five promotions during his time at Hormel Foods Corporation, moving him from an entry-level lab technician to a corporate innovation manager.

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