Catalog Year

2020-2021

Degree

Bachelor of Science

Credits

120

Locations

Mankato

Food Science Technology (BS)

Program Requirements

Required General Education

Study of biological processes at the suborganismal level including cell chemistry, metabolism, reproduction, genetics, and complex tissue physiology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: none

Goal Areas: GE-03

An introduction to statistical concepts and methods that is applicable to all disciplines. Topics include descriptive measures of data, probability and probability distributions, statistical inference, tests of hypotheses, confidence intervals, correlation, linear regression, and analysis of variance. The use of statistical software will be emphasized. Prereq: ACT Math sub-score of 19 or higher, successful completion of MATH 098 or appropriate placement scores (see Placement Information under Statistics) Fall, Spring, Summer GE-4

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P. 

Goal Areas: GE-02, GE-04

Math - Choose 4 Credit(s). Math 121 Calculus is strongly suggested if graduate study is intended.

Concepts of algebra (real numbers, exponents, polynomials, rational expressions), equations and inequalities, functions and graphs, polynomial and rational functions, exponential and logarithmic functions, systems of equations and inequalities, matrices and determinants, conic sections, sequences and series, probability, and binomial theorem.

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P. 

Goal Areas: GE-04

This course will cover topics of precalculus mathematics. Topics covered will include functions, graphs of functions, exponential and logarithmic functions, conic sections, systems of equations and inequalities, matrices, trigonometric functions, circular functions, vectors and complex numbers, induction, series and probability.

Prerequisites: Satisfy Math Placement Table in this section, or grade of P in MATH 098.

Goal Areas: GE-04

Limits, continuity, the derivative and applications, transcendental functions, L'Hopital's Rule, and development of the Riemann integral.

Prerequisites: Satisfy Placement Table in this section, MATH 115 or both MATH 112 and MATH 113 with “C” (2.0) or better.

Goal Areas: GE-04

Prerequisites to the Major

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

Major Common Core

Study of biological processes at the organismal level including a survey of life forms (viruses, bacteria, protists, fungi, plants, and animals), their evolution, and ecology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: BIOL 105 

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201 

Goal Areas: GE-03

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

The application of engineering principles and skills as applied to fermentation and to biological product recovery. Prereq: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

Prerequisites: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456. 

The role microbes play in production and spoilage of food products, as prepared for mass market. Topics include foodborn pathogens, epidemiology and control, essential principles in sanitation including Hazard Analysis/Critical Control Point and ISO 9000 requirements. Lab included.

Prerequisites: BIOL 105, BIOL 106 and BIOL 270 

Introduction to the basic principles of chemistry including atomic and molecular structure, bonding, chemical reactions, stoichiometry, thermodynamics and states of matter. Laboratory will reinforce lecture concepts. Prereq: C or higher in MATH 112 or the equivalent; high school chemistry or C or higher in CHEM 104

Prerequisites: “C” (2.0) or higher in MATH 112 or the equivalent; high school chemistry or “C” (2.0) or higher in CHEM 104.

Goal Areas: GE-02, GE-03

Continuation of the basic principles of chemistry including properties of solutions, kinetics, acids and bases, equilibria, buffers, precipitation reactions, electron transfer reactions, electrochemistry, entropy and free energy. Laboratory will reinforce lecture concepts.

Prerequisites: “C” (2.0) or higher in CHEM 201 

Introduction to the principles of chemical analysis, with emphasis on classical methods of analysis. Lectures will stress the theory of chemical measurements and sample handling. Laboratory exercises will provide students with opportunities to explore calibration methods, method development, and established procedures for volumetric and gravimetric analyses. Basic atomic spectroscopy is also presented.

Prerequisites: “C” (2.0) or higher in CHEM 202 

Introduction to organic nomenclature, structure, bonding, chemical reactivity, organic acid-base reactions, mechanisms and stereochemistry. IR, MS, and NMR spectroscopy will be introduced. The chemistry of alkanes, alkyl halides, alkenes, alkynes, and alcohols will be covered. Laboratory illustrates synthetic techniques and the preparation and reactions of functional groups discussed during lecture.

Prerequisites: CHEM 202, “C” (2.0) or higher in CHEM 202.

Analysis of the structure and metabolism of biologically important compounds. This intermediate-level course is designed for students in the medical technology, food science, chemistry education, chemistry and pre-professional health majors. The laboratory teaches basic biochemical techniques.

Prerequisites: Either CHEM 322 and CHEM 324 or CHEM 322 and CHEM 323. “C” (2.0) or higher in all prerequisites 

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101 

Goal Areas: GE-02, GE-13

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475 

Major Restricted Electives

Choose 3 Credit(s).

The principle and operation of instruments and their application to biological research. Types of instrumentation examined include spectroscopic, chromatographic, electroanalytic, radiographic, and imaging. Laboratory Information Management systems (LIMS) will also be examined. Emphasis is placed on GLP, GMP, and ISO 9000 practices.

Prerequisites: BIOL 105, BIOL 106, or consent 

A lecture course that examines Minnesota State University, Mankato, as your own work place to develop reports on a selected group of chemical and physical hazards of the workplace. Evaluation methods and solutions to existing problems are developed with concise reporting skills. Prereq: BIOL 105W, 106 and 1 year of General Chemistry

Prerequisites: BIOL 105, BIOL 106, and 1 year of General Chemistry 

Practicum - Choose 2 - 4 Credit(s).

Experience in applied biology according to a prearranged training program for a minimum of five 40-hour weeks.

Prerequisites: Consent 

Individual Study

Prerequisites: none

4-Year Plan

The 4-Year Plan is a model for completing your degree in a timely manner. Your individual 4-Year plan may change based on a number of variables including transfer courses and the semester/year you start your major. Carefully work with your academic advisors to devise your own unique plan.
* Please meet with your advisor on appropriate course selection to meet your educational and degree goals.

First Year

Fall - 15 Credits

Study of biological processes at the suborganismal level including cell chemistry, metabolism, reproduction, genetics, and complex tissue physiology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: none

Goal Areas: GE-03

Concepts of algebra (real numbers, exponents, polynomials, rational expressions), equations and inequalities, functions and graphs, polynomial and rational functions, exponential and logarithmic functions, systems of equations and inequalities, matrices and determinants, conic sections, sequences and series, probability, and binomial theorem.

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P. 

Goal Areas: GE-04

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

General Education Course * 4 credits

Spring - 17 Credits

This course helps students develop a flexible writing process, practice rhetorical awareness, read critically to support their writing, research effectively, represent others ideas in multiple ways, reflect on their writing practices, and polish their work.

Prerequisites: none

Goal Areas: GE-1A

Study of biological processes at the organismal level including a survey of life forms (viruses, bacteria, protists, fungi, plants, and animals), their evolution, and ecology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: BIOL 105 

Introduction to the basic principles of chemistry including atomic and molecular structure, bonding, chemical reactions, stoichiometry, thermodynamics and states of matter. Laboratory will reinforce lecture concepts. Prereq: C or higher in MATH 112 or the equivalent; high school chemistry or C or higher in CHEM 104

Prerequisites: “C” (2.0) or higher in MATH 112 or the equivalent; high school chemistry or “C” (2.0) or higher in CHEM 104.

Goal Areas: GE-02, GE-03

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

Second Year

Fall - 16 Credits

Continuation of the basic principles of chemistry including properties of solutions, kinetics, acids and bases, equilibria, buffers, precipitation reactions, electron transfer reactions, electrochemistry, entropy and free energy. Laboratory will reinforce lecture concepts.

Prerequisites: “C” (2.0) or higher in CHEM 201 

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101 

Goal Areas: GE-02, GE-13

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

Spring - 15 Credits

An introduction to statistical concepts and methods that is applicable to all disciplines. Topics include descriptive measures of data, probability and probability distributions, statistical inference, tests of hypotheses, confidence intervals, correlation, linear regression, and analysis of variance. The use of statistical software will be emphasized. Prereq: ACT Math sub-score of 19 or higher, successful completion of MATH 098 or appropriate placement scores (see Placement Information under Statistics) Fall, Spring, Summer GE-4

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P. 

Goal Areas: GE-02, GE-04

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201 

Goal Areas: GE-03

Introduction to the principles of chemical analysis, with emphasis on classical methods of analysis. Lectures will stress the theory of chemical measurements and sample handling. Laboratory exercises will provide students with opportunities to explore calibration methods, method development, and established procedures for volumetric and gravimetric analyses. Basic atomic spectroscopy is also presented.

Prerequisites: “C” (2.0) or higher in CHEM 202 

General Education Course * 3 credits

Third Year

Fall - 15 Credits

Introduction to organic nomenclature, structure, bonding, chemical reactivity, organic acid-base reactions, mechanisms and stereochemistry. IR, MS, and NMR spectroscopy will be introduced. The chemistry of alkanes, alkyl halides, alkenes, alkynes, and alcohols will be covered. Laboratory illustrates synthetic techniques and the preparation and reactions of functional groups discussed during lecture.

Prerequisites: CHEM 202, “C” (2.0) or higher in CHEM 202.

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

The application of engineering principles and skills as applied to fermentation and to biological product recovery. Prereq: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

Prerequisites: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456. 

Writing Intensive Course * 3 credits

Spring - 14 Credits

Analysis of the structure and metabolism of biologically important compounds. This intermediate-level course is designed for students in the medical technology, food science, chemistry education, chemistry and pre-professional health majors. The laboratory teaches basic biochemical techniques.

Prerequisites: Either CHEM 322 and CHEM 324 or CHEM 322 and CHEM 323. “C” (2.0) or higher in all prerequisites 

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475 

The role microbes play in production and spoilage of food products, as prepared for mass market. Topics include foodborn pathogens, epidemiology and control, essential principles in sanitation including Hazard Analysis/Critical Control Point and ISO 9000 requirements. Lab included.

Prerequisites: BIOL 105, BIOL 106 and BIOL 270 

General Education Course * 3 credits

Fourth Year

Fall - 14 Credits

Elective Course in Major * 3 credits

Capstone Course * 2 credits

General Education Course * 3 credits

Diverse Cultures Course * 3 credits

General Elective Course * 3 credits

Spring - 14 Credits

Elective Course in Major * 3 credits

General Education Course * 4 credits

General Elective Course * 4 credits

Diverse Cultures Course * 3 credits