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Food Science and Technology program

[Pre-Med Option]

NUMBER OF HOURS: 120

The NUTRITION AND FOOD SCIENCES curriculum prepares students for careers in the food industry as the medical field. The concentration in FOOD SCIENCE AND TECHNOLOGY follows the National Institute of Food Technologists guidelines to provide a strong basic foundation for the study of post-production properties and processing of food products. For students taking the Food Science and Technology area of concentration, there are several job areas available in the food industry related to food quality and safety, applied microbiology, food engineering, processing and technology, food chemistry and analysis, food business and marketing research, and product development. Students completing the concentration are also prepared to pursue graduate study or enter professional programs such as medical or dental school.

SCHOLASTIC REQUIREMENTS

Students must maintain a 2.0 GPA (Cumulative and LSU).

A student who fails to earn a 2.0 Semester GPA in each of two consecutive semesters (or one semester and a summer term) and whose Cumulative and LSU GPA is below 2.0 will be declared ineligible to continue in the College of Agriculture.

** This curriculum assumes students enter the university ready to take MATH 1431/1550(as demonstrated through ACT scores or placement tests). Students needing to complete preparatory courses (MATH 1022/1023) should plan to attend summer school to catch up with the curriculum. **

CRITICAL REQUIREMENTS

Theis curriculum shows how one may complete the curriculum in 4 years. CRITICAL REQUIREMENTS must be met by the indicated semester to be considered making minimal progress in their degree program.

  • Sem 1: "C" or better in ENGL 1001
  • Sem 2: CHEM 1201
  • Sem 3: BIOL 1201
  • Sem 4: MATH 1550; NFS 2000
  • Sem 5: CHEM 1202; ENGL 2000

The Food Science and Technology concentration offers pre-med and non-pre-med options.

NOTE: This page is offered as an aid for planning a course of study. The LSU General Catalog contains the official requirements for graduation. See the requirements for your program and catalog year for the specifics of the progress through your program. This page is updated for the 2016-2017 academic year.

Food Science and Technology (PreMed option)
TOTAL SEM. HRS. 120
Semester 1 Semester 2
CRITICAL: "C" or better in ENGL 1001 CRITICAL: CHEM 1201
3
ENGL 1001 - English Composition
3
BIOL 1202 - Biology for Science Majors II
3
BIOL 1201 - Biology for Science Majors I
1
BIOL 1209 - Biology Laboratory for Science Majors II
1
BIOL 1208 - Biology Laboratory for Science Majors I
3
CHEM 1202 - General Chemistry
5
MATH 1550 - Analytic Geometry and Calculus I
2
CHEM 1212 - General Chemistry Laboratory
3
CHEM 1201 - General Chemistry
3
NFS 1110 - Introduction to Nutritional Sciences
 
3
Elective
15 = Total Semester Hours 15 = Total Semester Hours
 
Semester 3 Semester 4
CRITICAL: BIOL 1201 CRITICAL: MATH 1550; NFS 2000
4
BIOL 2051 - General Microbiology
3
ENGL 2000 - English Composition
3
CHEM 2261 - Organic Chemistry
4
EXST 2201 - Introduction to Statistical Analysis
3
CHEM 2262 - Organic Chemistry
3
NFS 2000 - Fundamentals of Food Science
3
AGEC 2003 - Intro to Agricultural Economics OR
ECON 2030 - Economic Principles
2
CHEM 2364 - Organic Chemistry Laboratory
3
NFS 2112 - Human Lifecycle Nutrition
3
PHYS 2001 - General Physics I
 
1
PHYS 2108 - Introductory Physics Laboratory
16 = Total Semester Hours 16 = Total Semester Hours
 
Semester 5 Semester 6
CRITICAL: CHEM 1202; ENGL 2000 CRITICAL: none listed
3
NFS 3000 - Food Safety
3
CMST 2060 - Public Speaking
2
NFS 4070 - Food Laws, Standards and Regulations
3
NFS 4005 -Food Engineering Systems
4
NFS 4095 - Principles of Sensory Evaluation of Foods
4
NFS 4162 - Food Microbiology
3
PHYS 2002 - General Physics II
3
General Education course - Social Sciences
1
PHYS 2109 - General Physics Laboratory    
4
BIOL 4087 - Basic Biochemistry    
17 = Total Semester Hours 13 = Total Semester Hours
 
Semester 7 Semester 8
CRITICAL: none listed CRITICAL: none listed
1
NFS 3999 - Food Science and Technology Seminar
4
NFS 4040 - Quality Assurance in the Food Industry
4
NFS 4060 - Food Chemistry
4
NFS 4050 - Food Composition and Analysis
3
NFS 4075 - Food Preservation
3
NFS 4076 - Food Product Development
3
General Education course - Arts
3
General Education course - Humanities
3
General Education course - Humanities    
14 = Total Semester Hours 14 = Total Semester Hours
 

For More Information on any of our programs, Contact:

Food Science:
Dr. Joan M. King (jking@agcenter.lsu.edu)

Dietetics or Nutrition:
Dr. Carol O'Neil (ceoneil@agcenter.lsu.edu)
Dr. Georgianna Tuuri (gtuuri@agcenter.lsu.edu )

Undergraduate program:
Dr. Georgianna Tuuri, (GTuuri@agcenter.lsu.edu) Undergraduate program

Graduate program:
Dr. Marlene Janes, (mjanes@agcenter.lsu.edu) Graduate program

revised: 21-Aug-2017 12:36