Pilihan program

Ringkasan program

In this program students initially obtain a broad background in the sciences (chemistry, biology, physics and math) as a basis for in-depth studies of the food science disciplines of food chemistry, food processing, food engineering, food microbiology, and food product development. Electives provide the opportunity for course work in areas such as business, material science or molecular biology and allow students to obtain specialized knowledge in other fields important to Food Science. Graduates of the major will have acquired the skills and knowledge for a successful and well paid career in all sectors of society concerned with the development and production of safe and healthy food. They also lay the foundation for students who want to pursue an advanced degree in Food Science. It emphasizes the acquisition of practical experience. For example, all upper-level food science courses include a laboratory component; all faculties encourage and offer undergraduate research opportunities; and established links with regional food companies and government research facilities provide access to valuable internship experiences. In the Food Science Capstone course, students conduct a semester-long project that includes the development of a novel food product, starting from basic ingredients and ending with the finished product. Along the way, the students conduct such tasks as taste testing, marketing research and quality control. Upon graduation, job opportunities include positions within the food and allied industries, government, and independent research institutions. The role of the food scientist in such positions may involve product and process development, food safety, engineering, quality control and analysis, technical service and sales, with opportunities in regulatory agencies, education, and basic research.

Modul program

The modules are ANFS 102 Food for Thought, ENGL 110 Critical Reading and Writing, ANFS 165 First Year Experience, CHEM 104 General Chemistry, NTDT 200 Nutrition Concepts, MATH 222 Calculus, CHEM 103 General Chemistry, ANFS XXX Seminar in Food Science, MATH 221 Calculus I, ANFS 111 Animal Science Laboratory, ANFS 230 Foodborne Diseases, BISC 207 Intro. Biology I, CHEM 321 Organic Chemistry, CHEM 322 Organic Chemistry, PHYS 201 Intro. Physics I, ANFS 305 Food Science, PHYS 202 Intro. Physics II, ANFS 265 Sophomore Seminar, ANFS 328 or ANFS 409 Food Chemistry (even years) ANFS 329 or ANFS 443 Food Analysis, BISC 208 Intro Biology II, BISC 300 Intro. Microbiology, CHEM 220 Quantitative Analysis, CHEM 214 Elementary Biochemistry, CHEM 221 Quantitative Analysis Lab, XXX Soc Sci/Hum req., FREC 408 Statistics, ANFS 328 or ANFS 409 Food Chemistry, ANFS 329 or ANFS 443 Food Analysis, ANFS 439 Food Microbiology, ANFS 449 Food Biotechnology, CHEM 418 Intro Physical Chemistry I, ANFS 411 Food Science Capstone.

Persyaratan masuk bagi mahasiswa internasional

Students must have transcripts of all secondary and post-secondary work, a minimum score of 80 (TOEFL ibt), 550 (paper), or 213 (computer) in TOEFL (for international students from non-English speaking country) or 6.5 or better in IELTS, applicants to the Nursing major must have a minimum TOEFL score of 100 (TOEFL ibt), 600 (paper), or 250 (computer).

Kualifikasi

Sarjana (S1)

Institusi penerbit ijazah

UNIVERSITY OF DELAWARE

Nama jurusan

College of Agriculture and Natural Resources, Department of Animal and Food Sciences