Oklahoma State University

903

Food Science: Food Industry, BSAG Requirements for Students Matriculating in or before Academic Year 2018-2019. Learn more about University Academic Regulation 3.1 (p. 812). Minimum Overall Grade Point Average: 2.00 Total Hours: 120

FDSC 2233

The Meat We Eat

or FDSC 2253 Meat Animal and Carcass Evaluation CHEM 1215 Chemical Principles I (LN) 2

or CHEM 1314 Chemistry I (LN) CHEM 1225 or CHEM 1515 Chemistry II (LN) MICR 2123

Chemical Principles II (LN)

Introduction to Microbiology

3 2 3

MICR 2132

Introduction to Microbiology Laboratory

Code

Title

Hours

Select one of the following:

General Education Requirements English Composition See Academic Regulation 3.5 (p. 813) ENGL 1113 Composition I

ENVR 1113 HORT 1013 BIOC 2344

Elements of Environmental Science Principles of Horticultural Science (LN)

Chemistry and Applications of Biomolecules

or ENGL 1313 Critical Analysis and Writing I Select one of the following:

Written and Oral Communications AGCM 3103

Written Communications in Agricultural Sciences and Natural Resources 3

ENGL 1213 ENGL 1413 ENGL 3323

Composition II

Critical Analysis and Writing II

or ENGL 3323 Technical Writing Select one of the following: 4

Technical Writing

American History & Government Select one of the following:

AGCM 3203

Oral Communications in Agricultural Sciences & Natural Resources (S) Introduction to Speech Communication (S)

HIST 1103 HIST 1483 HIST 1493

Survey of American History American History to 1865 American History Since 1865

SPCH 2713 SPCH 3733

Elements of Persuasion (S)

Hours Subtotal

POLS 1113

American Government

Major Requirements Core Courses ANSI 4863

Analytical & Quantitative Thought (A) MATH 1513

College Algebra (A) 1

Capstone for Animal Agriculture

3 3 3 4 3 3 3 3 3

or MATH 1483 Mathematical Functions and Their Uses (A) Select one of the following:

FDSC 3113 FDSC 3123 FDSC 3154 FDSC 3373 FDSC 4763 FDSC 4910 HORT 3213 NSCI 3223

Quality Control

HACCP in the Food Industry

Trigonometry (A) 1

MATH 1613 STAT 2013 STAT 2023

Food Microbiology Food Chemistry I

Elementary Statistics (A) 1

Elementary Statistics for Business and Economics (A) 1

Analysis of Food Products Food Industry Internship Fruit and Nut Production Nutrition Across the Life Span

Humanities (H) Courses designated (H)

Natural Sciences (N) Must include one Laboratory Science (L) course BIOL 1114 Introductory Biology (LN) 1

or ANSI 3543 Principles of Animal Nutrition Select 12 hours of the following:

4 3

AST 4123 FDSC 3232 FDSC 3310 FDSC 3333 FDSC 3603 FDSC 4113 FDSC 4153 FDSC 4253 FDSC 4333 FDSC 4373 FDSC 4910 MICR 3033 MICR 3223 NSCI 3543 NSCI 3223

Principles of Food Engineering Advanced Meat Evaluation Advanced Competitive Evaluation

Any course designated (N) Social & Behavioral Sciences (S) AGEC 1113

Introduction to Agricultural Economics (S) 1

Meat Science

Additional General Education Courses designated (A), (H), (N), or (S)

Processing Dairy Foods

Quality Control II

Hours Subtotal

Advanced Food Microbiology Pre-Harvest Food Safety

Diversity (D) & International Dimension (I) May be completed in any part of the degree plan Select at least one Diversity (D) course Select at least one International Dimension (I) course College/Departmental Requirements Agricultural Sciences and Natural Resources AG 1011 First Year Seminar

Processed Meat Food Chemistry II

Food Industry Internship Cell and Molecular Biology Advanced Microbiology

1 1

Food and the Human Environment (IS)

ANSI 2111

Animal and Food Science Professional Development

Nutrition Across the Life Span

Related Courses

FDSC 1133

Fundamentals of Food Science