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New Mexico State University

New Mexico State University

2016-2017 Undergraduate Catalog


DEGREE: Bachelor of Science in Food Science and Technology

MAJOR: Food Science and Technology

Students in this major study diverse scientific disciplines including chemistry, microbiology, nutrition and engineering. These principles from these disciplines are then applied to the industrial and practical aspects of product development, food processing, quality control/quality assurance, food preservation and sensory evaluation of foods. Background courses required in English, communication, biology, chemistry, core food science and technology. Necessary courses will cover production, preparation, analysis, safety, nutritional and aesthetic principles. This will provide students with a solid background to understand the nature, deterioration and processing of foods. These critical thinking, analytical, and application skills are necessary to translate those principles into the selection, processing, preservation, packaging, distribution and use of a safe, adequate, and high-quality food supply. Concentration areas in science, engineering and technology, culinary science and meat science allow students to focus on an area of interest.

You must achieve a grade of C- or higher in all classes with CHEM, BCHE, BIOL, FSTE and HNDS prefixes.

Requirements

Basic Science and Background Requirements:

BCHE 341Survey of Biochemistry

4 cr. (3+3P)

BIOL 211GCellular and Organismal Biology

3 cr.

BIOL 211GLCellular and Organismal Biology Laboratory

1 cr. (3P)

BIOL 311General Microbiology

3 cr.

BIOL 311 LGeneral Microbiology Laboratory

2 cr. (4P)

CHEM 111GGeneral Chemistry I

4 cr. (3+3P)

CHEM 112GGeneral Chemistry II

4 cr. (3+3P)

CHEM 211Organic Chemistry

4 cr. (3+3P)

ENGL 111GRhetoric and Composition

4 cr.

MATH 142GCalculus for the Biological and Management Sciences

3 cr. (2+2P)

Humanities and Fine Arts General Education Requirements*

6-9 cr.

Social/ Behavioral Sciences General Education Requirements*

6-9 cr.

*The total credits from Humanities and Fine Arts and Social/Behavior Sciences General Education requirements must total at least 15 credits with at least 6 credits from each category.

One course from the following:

ENGL 218GTechnical and Scientific Communication

3 cr.

ENGL 318GAdvanced Technical and Professional Communication

3 cr.

One course from the following:

A ST 311Statistical Applications

3 cr.

STAT 251GStatistics for Business and the Behavioral Sciences

3 cr.

One course from the following:

AG E 250Technology and Communication for Business Management

3 cr. (2+2P)

BCIS 110Introduction to Computerized Information Systems

3 cr.

C S 110Computer Literacy

3 cr.

One course from the following:

AXED 201GEffective Leadership and Communication in Agricultural Organizations

3 cr. (2+2P)

COMM 253GPublic Speaking

3 cr.

COMM 265GPrinciples of Human Communication

3 cr.

Food Science and Technology Core Requirements:

ANSC 262Introduction to Meat Science

3 cr. (2+3P)

FSTE 164GIntroduction to Food Science and Technology

4 cr. (3+2P)

FSTE 210GSurvey of Food and Agricultural Issues

3 cr.

FSTE 263GFood Science I

4 cr. (4+3P)

FSTE 320Food Microbiology

3 cr. (2+3P)

FSTE 325Food Analysis

3 cr.

FSTE 328Introduction to Food Engineering

4 cr. (3+2P)

FSTE 331Food Preservation

3 cr. (2+3P)

FSTE 421Food Chemistry

3 cr.

FSTE 423Food Processing Technologies

4 cr. (3+2P)

FSTE 425Sensory Evaluation of Foods

3 cr. (2+2P)

FSTE 429Product Development

0-3 cr. (2+2P)

HNDS 251Human Nutrition

3 cr.

FSTE majors must take FSTE 429 for 3 credits.

CONCENTRATION: Culinary Science

Required Courses:

ANTH 360VFood and Culture Around the World

3 cr.

HRTM 231Safety, Sanitation and Health in the Hospitality Industry

2 cr.

HRTM 263Food Production and Service Fundamentals

3 cr. (1+4P)

HRTM 307Professional Development

1 cr.

HRTM 363Quantity Food Production and Service

6 cr. (1+10P)

HRTM 408Hospitality Internship

1 cr.

HRTM 413Restaurant Operations Management

4 cr. (1+6P)

HRTM 414International Food and Wine

3 cr.

Viewing a Wider World

3 cr.

CONCENTRATION: Meat Science

Required Courses:

ANSC 200Introduction to Meat Animal Production

3 cr. (2+2P)

ANSC 301Animal and Carcass Evaluation

3 cr. (2+2P)

ANSC 351VAgricultural Animals of the World

3 cr.

ANSC 363Meat Technology

3 cr.

PHYS 211GGeneral Physics I

3 cr.

PHYS 211GLGeneral Physics I Laboratory

1 cr.

Viewing a Wider World

3 cr.

CONCENTRATION: Science, Technology and Engineering

Required Courses:

FSTE 175ACES in the Hole Foods I

4 cr. (2+8P)

FSTE 275ACES in the Hole Foods II

4 cr. (2-8P)

FSTE 375ACES in the Hole Foods III

4 cr. (2-8P)

FSTE 475ACES in the Hole Foods IV

1-4 cr. (2P)

PHYS 211GGeneral Physics I

3 cr.

PHYS 211GLGeneral Physics I Laboratory

1 cr.

Two Viewing a Wider World courses

6 cr.

FSTE majors with the Science, Technology, and Engineering concentration must take FSTE 175, 275, 375 and 475 for 4 credits each (a total of 16 credits).

Students are encouraged to use the elective hours to complete a minor in a related area such as chemistry, microbiology, and business. Consult an advisor for requirements.