पाठ्यक्रम परिवर्तनशीलता

पाठ्यक्रमबारे सारश

This program prepares students for advanced study in graduate and professional schools. The required courses stress the principles of food safety and preservation and the application of scientific principles to control and enhance the flavor, color, texture, and nutritive value. In addition to the core program, students in food science must complete one of the following interdisciplinary concentrations that are designed to provide additional breadth and depth: basic food science, food business and industry, food packaging, or food technology. This concentration is designed for students with an interest in integrating in-depth study of basic sciences with the core of their food science education. Advanced courses in chemistry, microbiology, food safety, toxicology and pharmacology are among the fields students may elect to strengthen their bachelor's degree. Students interested in professional post-graduate education such as medicine and dentistry may elect to take a series of courses that meets the admission standards for most professional colleges.

कार्यक्रमका खाकाहरू

The modules include BE 429 Fundamentals of Food Engineering 3; BS 111 Cells and Molecules 3; CEM 141 General Chemistry 4; CEM 142 General and Inorganic Chemistry 3; CEM 161 Chemistry Laboratory I 1; CEM 162 Chemistry Laboratory II 1; FSC 211 Principles of Food Science 3; FSC 325 Food Processing: Unit Operations 4; FSC 401 Food Chemistry 3; FSC 402 Food Chemistry Laboratory 1; FSC 410 Sensory Analysis and Consumer Research 3; FSC 440 Food Microbiology 3; FSC 441 Food Microbiology Laboratory 2; FSC 455 Food Analysis 3; FSC 470 Integrated Approaches to Food Product Development 3; HNF 260 Principles of Human Nutrition 3; MMG 301 Introductory Microbiology 3; MMG 302 Introductory Laboratory for General and Allied Health Microbiology 1; MTH 124 Survey of Calculus I 3; PHY 231 Introductory Physics I 3; FSC 430 Food Processing: Fruits and Vegetables 3; FSC 431 Food Processing: Cereals 3; FSC 432 Food Processing: Dairy Foods 3; FSC 433 Foo Processing: Muscle Foods 3; BMB 401 Basic Biochemistry 4; CEM 251 Organic Chemistry I 3; CEM 252 Organic Chemistry II 3; CEM 255 Organic Chemistry Laboratory 2; STT 201 Statistical Methods 4; ANS 407 Food and Animal Toxicology 3; ANS 417 Topics in Toxicology 1; CEM 262 Quantitative Analysis 3; CEM 333 Instrumental Methods and Applications 3; CEM 383 Introductory Physical Chemistry I 3; FSC 342 Food Safety and Hazard Analysis Critical Control Point Program 3; FSC 421 Food Laws and Regulations 3; FSC 423 Functional Foods and Human Health 3; MMG 409 Eukaryotic Cell Biology 3; MMG 425 Microbial Ecology 3; MMG 431 Microbial Genetics 3; MMG 445 Microbial Biotechnology 3; MMG 451 Immunology 3; PHM 350 Introductory Human Pharmacology 3; PHM 450 Introduction to Chemical Toxicology 3.

अन्तर्राष्ट्रिय विद्यार्थीहरू प्रवेशको लागि आवश्यकता

Students whose first language is not English and who are admitted to Michigan State University with regular admission must meet one of the following language proficiency requirements. They should have obtained a minimum TOEFL score of 79 on internet based test (with no sub score below 17) and 550 on paper based test (with no sub score below 52). An IELTS score of 6.5 or higher is required. They should have secured an SAT critical reading score of 480 or higher and an ACT exam sub score of 18 or higher on the English section. Average score of at least 80 with no subs core below 80 is required for Michigan State University English Language Test (MSUELT) and an average score of 80 or higher is required for Michigan English Language Assessment Battery (MELAB).

योग्यता

ब्याचलर्स डिग्रीज्

प्रदान गर्ने निकाय

MICHIGAN STATE UNIVERSITY

विभागको नाम

College of Agriculture and Natural Resources, Department of Food Science and Human Nutrition