Skip to main content

Food Science

in this section

Food Science Specialization
Fall Spring
CHEME xxxx CHEME Elective(s) 3-6 CHEME xxxx CHEME Elective(s) 3-6
  Business Practices option
3   Pollution Control option
3
  Electives 6-9 CHEME 5650 M. Eng. Design Project 1-9 Credits
(Variable)
        Elective(s) 3-6
    15     15
Possible Electives:
  • NS 3320 Methods in Nutritional Sciences (fall) 3 credits
  • FDSC 4170 Food Chemistry I (spring) 3 credits
  • FDSC 4180 Food Chemistry II (fall) 3 credits
  • FDSC 4230 Physical Principles of Food Preservation and Manufacturing (fall) 3 credits
  • CHEME 6400 Polymeric Materials (spring) 3 credits
  • CHEME 6440 Aerosols and Colloids (spring) 3 credits