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The plan sequences required coursework in chemistry, biology, physics, mathematics, nutrition, microbiology, food safety and sanitation, dairy processing, biochemistry, and food engineering and processing. It also specifies industry preparation with HACCP, food laws and regulations, sustainable food processing, fermentation microbiology, statistical methods, sensory evaluation, food chemistry fundamentals, food analysis, and packaging/manufacturing, plus flexible scheduling electives and core perspective courses.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-science-and-sustainable-technologies-food-science-option-four-year-plan-year-plan/397708/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-science-and-sustainable-technologies-food-science-option-four-year-plan-year-plan/397708.png","ImageObject",300,407,{"name":92,"@type":93},"WPS_1790064749","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-01","2026-09-26",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What core subjects are required across the four years in this Food Science Option plan?","Question",{"text":112,"@type":113},"The plan requires general chemistry with lab, organic chemistry, biology and physics, mathematics through differential/integral calculus, and progression through nutrition, biochemistry, microbiology, and food science courses.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Where do HACCP and industry preparation appear in the plan?",{"text":117,"@type":113},"Industry preparation with HACCP is listed in the Third Year under the Fall term as FST 370: Industry Prep/HACCP.",{"name":119,"@type":110,"acceptedAnswer":120},"Which courses cover food safety, sanitation, and regulations?",{"text":121,"@type":113},"Food safety and sanitation appears in the Second Year as FST 360, and food laws and regulations appear in the Third Year as FST 499 (2).","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},397708,1790906198,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":81,"preview_page_count":4},3985747859154,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","| Food Science and Sustainable Technologies Food Science Option Four-Year Plan |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n|  | Fall | Cr | Winter | Cr | Spring | Cr |\n| F irst Year | CH 231/261: General Chemistry + Lab FST 101 : Food Science Orientation\u003Cbr>MTH 111 : College Algebra* | 5143 | CH 232/262: General Chemistry + Lab MTH 112 : Elementary Functions FST 212 Dairy Processing or\u003Cbr>ANS 251 Animal Foods Technology | 5\u003Cbr>23 | CH 233/263: General Chemistry + Lab NUTR 240 Human Nutrition | 53 |\n|  | 1st year courses with flexible scheduling: COMM 111 : Public Speaking (3), HHS 231 Lifetime Fitness (2), Physical Activity Course (1), WR 121 English Composition (4) Two Bacc. Core Perspectives (6) |  |  |  |  |  |\n| Second Year | BI 221 : Principles of Biology I\u003Cbr>CH 331 : Organic Chemistry\u003Cbr>PH 201 : General Physics | 445 | BI 222: Principles of Biology\u003Cbr>CH 332 : Organic Chemistry IIFST 299 (2) Careers in Foods MTH 251 : Differential Calculus or\u003Cbr>MTH 227 Calculus & Prob. Life Sciences I | 4424 | BB 350 : Elementary Biochemistry\u003Cbr>FST 360 : Food Safety and Sanitation\u003Cbr>MTH 252 : Integral Calculus or\u003Cbr>MTH 228 Calculus & Prob. Life Sci. II | 434 |\n|  | 2nd year courses with flexible scheduling: Writing 327 Technical Writing (3), Bacc. Core Perspective (3) + Free elective (1) |  |  |  |  |  |\n| Th ird Year | FST 370 : Industry Prep/HACCP\u003Cbr>FST 472 : Food Engr. & Processing I\u003Cbr>CH 337 : Organic Chemistry Lab\u003Cbr>MB 302 : General Microbiology\u003Cbr>MB 303 Gen. Micro Lab. or FST 399 Micro. Techniques for Food Industry | 34432 | FST 499 (2) Food Laws & Regulations FST 473: Food Engr. & Processing II MB 440 Food Microbiology | 243 | FST 327 Intro. Sustainable Food Processing FST 479 : Fermentation Microbiology\u003Cbr>ST 351 : Intro to Statistical Methods\u003Cbr>FST 385 : Communicating Food & Fermentation Science | 3\u003Cbr>343 |\n|  | 3rd year courses with flexible scheduling: CH 324 Quantitative Analysis (4), Two Bacc. Core Perspectives courses (6-7) |  |  |  |  |  |\n| Fourth Year | FST 422 : Food Chemistry Fundamentals ST 352 Intro Statistical Methods | 44 | ST 352 Intro. Statistical Methods\u003Cbr>FST 420 Sensory Evaluation of Food FST423 Food Analysis\u003Cbr>FST 428 Sensory Evaluation of Foods Lab | 4341 | FST 495: Food Manufac. and Packaging FST 425 Food Systems Chemistry | 44 |\n|  | Two Sustainability / Bacc. Core Synthesis courses (7), Option Electives (7-10) |  |  |  |  |  |\n\n* Math requirements vary based on placement (ALEKS)  Food Science Option Complete Requirements","cbCailw0jVVhiULK","https://ap.wps.com/l/cbCailw0jVVhiULK","pdf",165243,"English","# First Year\n## Fall\n## Winter\n## Spring\n# Second Year\n## Fall\n## Winter\n## Spring\n# Third Year\n## Fall\n## Winter\n## Spring\n# Fourth Year\n## Fall\n## Winter\n## Spring","[{\"question\":\"What core subjects are required across the four years in this Food Science Option plan?\",\"answer\":\"The plan requires general chemistry with lab, organic chemistry, biology and physics, mathematics through differential/integral calculus, and progression through nutrition, biochemistry, microbiology, and food science courses.\"},{\"question\":\"Where do HACCP and industry preparation appear in the plan?\",\"answer\":\"Industry preparation with HACCP is listed in the Third Year under the Fall term as FST 370: Industry Prep/HACCP.\"},{\"question\":\"Which courses cover food safety, sanitation, and regulations?\",\"answer\":\"Food safety and sanitation appears in the Second Year as FST 360, and food laws and regulations appear in the Third Year as FST 499 (2).\"}]","Food Science and Sustainable Technologies Food Science Option Four-Year Plan - Year Plan | PDF",1790465496]