|
Academic Units
Undergraduate - Food Science and Management
BS in Food Science and Management
This is a specialized three-year program offered by FAFS to prepare
graduates to satisfy the needs of the food industries and establishments
in the region. Graduates of this program do not receive the Diploma
of Ingénieur Agricole.
Curriculum for the BS Degree in Food Science and Management1
Food Science and Management I
| First Semester
|
Credits
|
| BIOL |
200 |
Diversity of Life |
4
|
| CHEM |
208 |
Brief Survey of Organic Chemistry
|
3
|
| CHEM |
209 |
Introductory Organic Laboratory |
2
|
| ENGL |
203 |
Academic English |
3
|
| MATH |
204 |
Mathematics for Social Sciences II
|
3
|
| |
|
Total
|
15 |
| |
|
|
|
| Second
Semester |
Credits
|
| AGSC |
212 |
Agricultural Economics, Principles,
and Policy |
3 |
| CHEM |
200 |
Basic Chemistry |
3
|
| CHEM |
205 |
Introductory Chemistry Laboratory
|
2
|
| ENGL |
204 |
Advanced Academic English |
3
|
| NFSC |
221 |
Basic Nutrition2 |
3
|
| Humanities |
Elective |
|
3
|
| |
|
Total
|
17 |
| |
|
|
|
Food Science and Management II
| First Semester
|
Credits
|
| EDUC |
227 |
Statistics in Education |
3
|
| MNGT |
215 |
Management of Organizations |
3
|
| NFSC |
261 |
Introductory Biochemistry2 |
3
|
| NFSC |
265 |
Food Chemistry |
3
|
| NFSC |
267 |
Food Analysis2 |
2
|
| NFSC |
277 |
Food Microbiology I |
3
|
| |
|
Total
|
17 |
| |
|
|
|
| Second
Semester |
Credits
|
| ACCT |
210 |
Financial Accounting |
3
|
| ARAB |
201A, 201B, or higher3
|
3
|
| CMPS |
209 |
Computers and Programming for the
Sciences |
3
|
| NFSC |
272 |
Introduction to Food Service and Industries |
2
|
| NFSC |
278 |
Food Microbiology II |
3 |
| Humanities |
Elective |
3
|
| |
|
Total
|
17 |
| |
|
|
|
| Summer
Session |
Credits
|
| NFSC |
280 |
Summer Training in Food Establishments
|
1
|
| |
|
Total
|
1 |
| |
|
|
|
Food Science and Management III
| First Semester
|
Credits
|
| ACCT |
215 |
Management Accounting |
3
|
| FINA |
210 |
Business Finance |
3 |
| NFSC |
282 |
Food Quality Management |
3
|
| NFSC |
288 |
Technology of Food Products |
3
|
| Humanities |
Elective |
3
|
| |
|
Total
|
15 |
| |
|
|
|
| Second
Semester |
Credits
|
| MKTG |
210 |
The Marketing Function |
3
|
| NFSC |
287 |
Food Processing |
2
|
| NFSC |
289 |
Food Processing Lab |
1
|
| NFSC |
291 |
Elements of Food Engineering |
3
|
| NFSC |
296 |
Current Topics in Food Science and
Nutrition2 |
1
|
| NFSC |
299 |
Projects in Nutrition and Food Science |
2
|
| Humanities |
Elective |
|
3 |
| |
|
Total
|
15 |
| |
|
|
|
1 A minimum of 97 credits are required for graduation.
2 Course offered in fall and spring.
3 Dependent on Arabic Placement Test.
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