Food Science & Technology: Teaching Programs

Undergraduate Program

Overview

Food Science and Technology

Food Science is the application of science, technology, and engineering to the study of food materials, ingredients and their products. This knowledge is used by food scientists to make our foods safer, healthier, more tempting and less likely to spoil. Food Science courses include:

Food Processing where you will learn how foods are manufactured to preserve quality and maintain safety with the lab operated as a virtual food company;
Food Microbiology which describes the microbes that spoil foods, make us sick or preserve foods and how they can be measured and controlled;
Food Chemistry teaches about the chemicals in foods that contribute to the quality, safety, and nutrition as they are affected by food processes;
Food Engineering where you will learn about the principles behind operations in manufacturing plants to preserve foods;
Nutritional Quality which describes the effects of food preservation the nutritional quality of foods;
Instrumental Methods of Food Analysis covers the techniques used to determine the chemical components of foods;
Food Quality Control teaches about developing systems to maintain quality of food products and prevent food hazards;
Governmental Regulation of Food Safety and Quality where you will learn about how the government protects our food supply;
Food Packaging which describes the types of packaging used to protect food products and involves a group project to design a new food package;
Food Fermentations teaches how microbes preserve foods such as beer, bread, sausage and yogurt;
Food Biotechnology teaches how food substances can be transformed by recombinant DNA;
New Food Product Development where will you learn about the intricate process of designing a new food product and develop a new product as part of a team; and
Hazard Analysis and Critical Control Point which describes a system used to prevent food hazards before they occur.

Scholarships and Applications
Food Science students are eligible for scholarships administered by the College of Agricultural and Environmental Sciences. For information see https://secure.caes.uga.edu/scholarships/

Scholarships within the Department are awarded at the end of each year based on academic record. These scholarships include:

American Association of Candy Technologists	$4,000.00
John C. Ayres Scholarship	$2,000.00
Cryovac Alumni Scholarship	$1,000.00
Alfred Lowenstein Scholarship	$1,000.00
Dorris A. Lillard Scholarship	$1,000.00
Tedford/ Tellico Scholarship	$1,000.00
Southeastern Meat Scholarship	$1,000.00
William C. Hurst Fruit and Vegetable Scholarship	$500.00
Virginia Dare Scholarship	$250.00

For details contact Dr. Robert Shewfelt at shewfelt@uga.edu

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Degree Requirements

Core Curriculum

GENED I. Essential Skills - 9 hours
ENGL 1101
ENGL1102
MATH 1113

GENED II. Sciences - 8 hours
CHEM 1211-1211L - 4 hours

BIOL 1107-1107L - 4 hours

GENED III. Quantitative Reasoning - 4 hours
MATH 2250* or 2200

GENED IV. World Languages and Culture, Humanities and the Arts - 12 hours
SPCM 1100 (Humanities and the Arts) - 3 hours
Additional 9 hours from the World Languages and Culture category

GENED V. Social Sciences - 9 hours
POLS 1101-1101D - 3 hours
HIST 2111 or HIST 2112 or HIST 2050H - 3 hours
Preferred courses: No specific course requirements, see Agricultural and Environmental Sciences general degree requirements - 3 hours.

GENED VI. Related to Major - 18 hours (1-2 excess hours to be included in electives)
All majors must have:
BIOL 1108-1108L - 4 hours
CHEM 1212-1212L - 4 hours
PHYS 1111-1111L* - 4 hours or (ECON 2106 or AAEC 2580) - 3 hours each
CHEM 2211-2211L* or CHEM 2100-2100L - 4 hours
STAT 2000 - 4 hours
* Science, Technology and Engineering Area of Emphasis

Major Requirements (24 hours)

FDST 3000 Introduction to Food Sci and Technology - 3 hours
FDST 4010 Principles of Food Processing - 4 hours
FDST 4030-4030L Food Microbiology - 3 hours
FDST 4040-4040L Food Chemistry - 3 hours
FDST 4090-4090L Food Quality Control - 2 hours
FDST 4110-4110L Food Packaging - 2 hours
FDST 4250-4250L New Food Product Development - 3 hours
MIBO 3000-3000L Introductory Applied Microbiology- 4 hours

Major Electives (20 hours)

Students will select an Area of Emphasis from the following:

Area of Emphasis: Science, Technology, and Engineering
FDST 4050-4050L Food Engineering - 3 hours
FDST 4060-4060L Food Engineering - 3 hours
FDST 4070 Nutritional Quality of Food and Effects of Technology - 3 hours
FDST 4080-4080L Instrumental Methods of Food Analysis - 3 hours
BCMB 3100 Introductory Biochemistry- 4 hours
Select additional 4 hours electives with FDST prefix (3000 or above)

Area of Emphasis: Business
ACCT 2101 Principles of Accounting I - 3 hours

FDST 4100 Govern. Regul. of Food Safety & Quality - 2 hours
AAEC 3980 Intro. to Agribus. Management or MGMT 3000 Management of Organizations and Individuals - 3 hours
AAEC 3100 Food and Fiber Marketing or MARK 3000 Principles of Marketing - 3 hours
FDST 4320-4320L Microbiology of Food Sanitation - 3 hours
Select additional 6 hours electives in FDST or AAEC (3000 or above)

Electives (16 hours)
Students may select any courses in the University for which they meet the appropriate prerequisites and Departmental requirements. Includes 1-2 excess hours from GENED VI.

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