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This program prepares
students for science-based careers within the food industry beyond
the first purchaser of raw products.
Beyond the common core required of all sequences in the Agriculture
major (AGR 109, 110, 130, 150, and 170), the Food Industry Science
sequence requires additional courses to provide a stronger foundation
and understanding of the food industry. Additional requirements
are:
- Foods of Animal Origin (Ag 271)
Concepts of food-animal products (meat, dairy, eggs) including
their nutritive value, packaging, marketing chain, and value-added
technology.
- Meat Science (AGR 285)
Comprehensive treatment of the meat industry and presentation
of basic facts about one of our most important food products.
- Food Industry Marketing and Strategic Management (Ag
317)
Marketing management and decision-making as they relate
to corporate and cooperative marketing and strategic problem
solving in the food industry.
- Principles of Food Preparation (FCS 113)
Scientific principles involved in the preparation of
food.
- Food Science (FCS 316)
Experimental approach to principles underlying food
preparation.
- Quantity Foods (FCS 319)
Principles, techniques, and standards required to process,
store, and produce food in quantity for institutional and commercial
feeding.
- Food Industry Marketing and Strategic Management II
(FCS 332)
Advanced application of marketing and management concepts
as they relate to the promotion of the multi-faceted food industry.
- Introduction to Animal Nutrition (AG 171) or Nutrition
in the Life Span (FCS 102)
AG 171: Study of nutrients, their metabolism and utilization;
digestive physiology in ruminants and non-ruminants; diet formulation
and ration balancing.
FCS 102: Nutrients needed by humans. Food choices to meet nutrition
needs of individuals and families throughout the life cycle.
Refer to the Undergraduate
Catalog for complete program requirements and course descriptions.
Academic
and social opportunities
Employment Outlook
The food industry is a major component of the U.S. economy. Specifically,
the nutrition and food industry accounts for about 20% of total
U.S. employment and $1 out of every $3 in retail sales in the
U.S. The greatest growth potential for employment opportunities
is projected to be in the fields of marketing, merchandising and
sales particularly in the food distribution system. Food and nutrition
experts may benefit from these opportunities especially as the
U.S. economy is expected to grow faster than average for all service-oriented
occupations, especially management and hospitality.
The program is specifically designed to prepare students for employment
opportunities in these areas, with specific concentrations focusing
respectively on food and nutrition management and retail to consumer
marketing and merchandising.
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