Bachelor of Science in Food Science

Website: https://twu.edu/nutrition-food-sciences/undergraduate-programs/

The Bachelor of Science in Food Science provides students with coursework and experience to make them more employable in the food production industry. Graduates will be able to pursue employment in quality control and quality assurance, food product development, food and nutrition management software, sales, marketing, or research.

Marketable Skills

Marketable skills prepare students for success in a variety of professional settings. Developed through academic coursework, co-curricular engagement, and extracurricular involvement, these skills include communication, critical thinking, teamwork, ethical reasoning, adaptability, and digital literacy. Whether directly related to a student’s major or serving as complementary strengths, marketable skills enhance career readiness and reflect TWU’s commitment to producing graduates who are prepared to thrive in today’s dynamic workforce.

  1. Written and verbal communication skills and adaptability with the ability to work collaboratively, including the development of new products.
  2. Understand core science relating to food production, including food chemistry, microbiology, and food safety.
  3. Have a working knowledge of marketing.
  4. Knowledge management with the ability to access, create, and store information for internal access while maintaining confidentiality.
  5. Creativity and ideation training with the ability to use facts to drive decision-making.
  6. Strategic agility and organizational skills allowing to creatively identify alternative paths in problem-solving.

Admissions

All applicants must meet the general undergraduate admission requirements.

Degree Requirements

Total Semester Credit Hours (SCH): 120

Major: 48 SCH

Program Code: FOODSCIENCE.BS     CIP Code: 01.1001.00

Texas Core Curriculum

Course Title Credits
ENG 1013Composition I (10)3
ENG 1023Composition II (10)3
Mathematics (20)3
Life & Physical Sciences (30)6
Language, Philosophy, & Culture (40)3
Creative Arts (50)3
HIST 1013History of the United States, 1492-1865 (60)3
HIST 1023History of the United States, 1865 to the Present (60)3
POLS 2013U.S. National Government (70)3
POLS 2023Texas Government (70)3
Social & Behavioral Sciences (80)3
CAO: Multicultural-Women's Studies (90)3
CAO: First Year Seminar, Wellness or Mathematics (91)3
Total SCHs42

Courses Required for Major

Course Title Credits
NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		3
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		4
NFS 2323Introduction to Nutrition3
NFS 3173Culture and Food3
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		4
NFS 3393Principles of Culinary Science 3
NFS 4024Food Product Development4
NFS 4943Trends and Controversies in Nutrition and Food Sciences3
NFS 4123Sensory Evaluation of Food3
NFS 4503Food Processing and Unit Operations3
NFS 4033Food Chemistry3
NFS 4043Food Safety Systems3
NFS 4053Food Analysis3
NFS 4913Independent Study (Laboratory Experience)3
Electives3
Total SCHs48

Departmental Requirements

Course Title Credits
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		4
CHEM 1113
& CHEM 1111		General Chemistry I
and General Chemistry Laboratory I		4
CHEM 1123
& CHEM 1121		General Chemistry II
and General Chemistry Laboratory II		4
CHEM 2213
& CHEM 2211		Organic Chemistry I
and Organic Chemistry Laboratory I		4
MATH 1303College Algebra3
MATH 1313Trigonometry3
MATH 2014Calculus I4
MATH 1703Elementary Statistics I3
NFS 3083Nutritional Biochemistry3
PHYS 1133
& PHYS 1131		Principles of Physics I
and Principles of Physics Laboratory I		4
SPCH 1013Oral Communication3
Total SCHs39

Plan of Study

First Year
FallTCCNSCHs
NFS 1302
& NFS 1301		Food Preparation Principles
and Food Preparation Principles Laboratory		 3
ENG 1013Composition I ENGL 13013
HIST 1013History of the United States, 1492-1865 HIST 13013
MATH 1303College Algebra MATH 13143
UNIV 1231First-Year Seminar: Learning Frameworks EDUC 1100, EDUC 1200, EDUC 13001
CAO: Wellness or Mathematics2
 SCHs 15
SpringTCCN
BIOL 1113
& BIOL 1111		Principles of Biology I
and Principles of Biology I Laboratory		 BIOL 1406
& BIOL 1106		4
ENG 1023Composition II ENGL 13023
HIST 1023History of the United States, 1865 to the Present HIST 13023
MATH 1313Trigonometry MATH 13163
 SCHs 13
Second Year
FallTCCN
NFS 2323Introduction to Nutrition BIOL 13223
CHEM 1113
& CHEM 1111		General Chemistry I
and General Chemistry Laboratory I		 CHEM 1311
& CHEM 1111		4
POLS 2013U.S. National Government GOVT 23053
SPCH 1013Oral Communication SPCH 13113
MATH 1703Elementary Statistics I MATH 13423
 SCHs 16
SpringTCCN
NFS 3173Culture and Food 3
NFS 4943Trends and Controversies in Nutrition and Food Sciences 3
CHEM 1123
& CHEM 1121		General Chemistry II
and General Chemistry Laboratory II		 CHEM 1312
& CHEM 1112		4
POLS 2023Texas Government GOVT 23063
Creative Arts Core3
 SCHs 16
Third Year
FallTCCN
NFS 2033
& NFS 2031		Food Microbiology
and Food Microbiology Laboratory		 4
NFS 3393Principles of Culinary Science 3
MATH 2014Calculus I MATH 24134
CHEM 2213
& CHEM 2211		Organic Chemistry I
and Organic Chemistry Laboratory I		 CHEM 2323
& CHEM 2123		4
 SCHs 15
SpringTCCN
NFS 3323
& NFS 3321		Food Science
and Food Science Laboratory		 4
PHYS 1133
& PHYS 1131		Principles of Physics I
and Principles of Physics Laboratory I		 PHYS 1301
& PHYS 1101		4
Social/Behavioral Core3
CAO: Multicultural-Women's Studies3
 SCHs 14
Fourth Year
FallTCCN
NFS 4033Food Chemistry 3
NFS 4024Food Product Development 4
NFS 4053Food Analysis 3
NFS 3083Nutritional Biochemistry 3
Elective3
 SCHs 16
SpringTCCN
NFS 4043Food Safety Systems 3
NFS 4123Sensory Evaluation of Food 3
NFS 4503Food Processing and Unit Operations 3
NFS 4913Independent Study (Laboratory Experience) 3
Language, Philosophy, Culture Core3
 SCHs 15
 Total SCHs:  120