COLLEGE                           OF          AGRICULTURE                                         AND               N AT U R A L                       RESOURCES

                     Food Science and Technology majors follow a challenging and exciting curriculum, which includes
 FOOD TECHNOLOGY   chemistry, physics, mathematics, biology, and a variety of food science courses. Within the major, there
                   are two concentrations—Food Science and Food Technology. The former focuses heavily on the science
                   involved in product development, quality control and assurance, and technical management. The latter
                   concentration focuses a bit less on science, allowing more flexibility to include things like business,
                   nutrition and food marketing. Some students in the Food Technology major opt for a double major or a
                                                 minor in Food and Agribusiness Management. Both concentrations meet
                                                 the accreditation standards of the Institute of Food Technologists.

   Food Science use physics, chemistry, biology                                 In addition to your major requirements, you’ll also select an assortment of
   and math to design new kinds of food and to                                general-education courses, designed to give you breadth in your undergraduate
                                                                              experience. Examples of the disciplines you’ll choose from include literature,
    engineer new ways to process, package and                                 the arts and humanities, social sciences, and computing.
   preserve the thousands of food items we con-
                                                                              WHAT’S SPECIAL ABOUT THE PROGRAM?
 sume. Food Technology broadens this field to            At Delaware, Food Science and Technology majors share an important
  include areas such as sales, management and         relationship with faculty. Not only will you learn from your professors in
                   food business administration.      class, but you’ll also get to know them and partake of their wisdom outside
                                                      of lecture and lab. Through research projects, club activities, and indepen-
                                                      dent studies, you’ll discover how easy it is to interact with faculty on a daily
                      basis. You’ll also have a faculty advisor to assist you with course selection, internship advice, and career
                      planning. Students who demonstrate strong academic performance and who wish to get practical research
                      experience may choose to participate in the Science & Engineering Scholars program or pursue a Degree
                      with Distinction under the supervision of a faculty mentor.

                        Many Food Science and Technology majors enhance their undergraduate years by joining the Food
                      Science club, which sponsors social and professional-development activities and serves as a student
                      chapter of the Institute of Food Technologists.

                      FACILITIES AND RESOURCES
                         The College of Agriculture and Natural Resources houses the Food Science and Technology major, and
                      its facilities are readily accessible to our students. Townsend and Worrilow Halls house our classrooms,
                      faculty offices, and our food-science laboratories with high-tech equipment related to food processing and
                      packaging. An agriculture library and modern computing site with access to E-mail and the Internet pro-
                      vide support services for classwork and research projects.
                      CAREER PATHS
                         The future for Food Science and Technology graduates is bright, with demand for graduates coming
                      from a variety of employers, including food companies, spice and flavor developers, government agencies,
                      and research organizations. As with most science disciplines, a graduate degree greatly increases chances
                      for advancement. Qualified students from our program go on to pursue graduate degrees in food chem-
                      istry, process engineering, food microbiology, and molecular biology. Whatever your goal, we will encour-
                      age you to participate in our job-search workshops and career days, to seek an internship, to develop your
                      communication skills, and to learn to network with prospective employers. This, in addition to doing
                      well academically, greatly enhances post-graduate opportunities.

                      AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER—The University of Delaware is committed to assuring equal opportunity to all persons and does not discriminate on the basis of race,
                      creed, color, gender, age, religion, national origin, veteran or handicapped status, or sexual orientation in its educational programs, activities, admissions or employment practices as required by
                      Title IX of the Educational Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title VII of the Civil Rights Act of 1964, and other applicable statutes. Inquiries concerning Section
                      504 compliance and information regarding campus accessibility should be referred to the Americans with Disabilities Act (ADA) Coordinator, 831-4643, located at 413 Academy Street. Inquiries
                      concerning Title VII and Title IX should be referred to the Office of the Assistant Vice President for Affirmative Action, 831-8735, located at 124 Hullihen Hall. 06-00309/700/3-08
                  T H E      F O O D        S C I E N C E          A N D       T E C H N O L O G Y               C U R R I C U L U M

   Starting with the first semester, Food Science and Technology majors have at least one course in the major each term. To earn a bache-
lor’s degree, students must complete 124 credits and meet specific requirements, as outlined in the University of Delaware Undergraduate
Catalog. Each semester’s courses will vary, depending on the student’s concentration, interest, background, and academic preparation. The
following plan is only one example; not every student will take every course in the same order. Most students will take 12 -17 credits per
semester; Winter and Summer sessions may be used to lighten the loads of regular semesters.

      Nutrition Concepts (3 cr.) Functions and sources of nutrients, dietary adequacy and guidelines. Includes focus on world food problems
       and food safety.
      General Chemistry (4 cr.) Chemistry for engineering and science majors. Emphasis on atomic and molecular structure, chemical
       bonding and energy relationships. Includes one 3 hr. lab per week.
      Mastering the Freshman Year (1 cr.) Focuses on academic services, career exploration and preparation, campus resources, and
       practical skills that are helpful in mastering the freshman year.
      Food for Thought (3 cr.) Overview of popular aspects of foods and beverages. Topics to include: food composition; how our foods
        are produced, processed, packaged and stored; factors directing product development and the marketing of new foods; environmental
        and social issues involved in food production and current controversies surrounding the food we eat.
      Group Requirement* (3 cr.)

      General Chemistry (4 cr.) Continuation of chemistry. Includes one 3 hr. lab per week.
      Food Science Seminar (1 cr.) Overview of world food supplies, sources of raw materials, composition of foods, food safety, and food
        processing methods.
      Critical Reading and Writing (3 cr.) Expository & argumentative composition through analysis of select readings.
      Elementary Physics (3 cr.) Overview of the principles of physics and their applications. Course is designed for beginners with no
        previous exposure to physics.
      Group Requirement* (3 cr.)

         Introductory Biology I & II (8 cr.)                                            Food Science (FOSC 305) (3 cr.)
         Mathematics (8 cr.)                                                            Group Requirement * (3-6 cr.)
         Organic Chemistry (4 cr.)
         Quantitative Analysis & Lab (4 cr.)
         Topics in Food Science (1 cr.)
         JUNIOR YEAR

         Elementary Biochemistry (4 cr.)                                                Research Methods (3 cr.)
         Food Chemistry (4 cr.)                                                         Group Requirements * (6-9 cr.)
         Food Engineering Technology (4 cr.)                                            Food Analysis (4 cr.)
         Introduction to Microbiology (4 cr.)
         SENIOR YEAR
         Food Microbiology (4 cr.)                                                      Group Requirements/Electives * (6-12 cr.)
         Food Processing (4 cr.)                                                        Food Science Capstone (4 cr.)
         Food Biotechnology (4 cr.)
  * Group requirements include 6 credits of literature & arts; 3-4 credits of agricultural & biological sciences; and 9 credits of social sciences & humanities.
  Students have the freedom to choose the courses that interest them most. Foreign Language is recommended, but not required. At least one course in
  multicultural studies must be taken to fulfill graduation requirements.
                                                    F O R       M O R E        I N F O R M AT I O N

   You are welcome to come talk with us about our majors and the ways in which we can help you reach your goals.
   Please feel free to contact us at:

                      The Office of Academic Programs                                  Office of Undergraduate Admissions
                      104 Townsend Hall                                                Newark, DE 19716-6210
                      Newark, DE 19716-2103                                            (302) 831-8123
                      Ph: (302) 831-2508                                               (302) 831-6905
                      Fax: (302) 831-6758                                              (302) 831-4563
                      TDD: (302) 831-4563                                    

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