Curriculum in Food Science and Technology-B.S./M.S. Administered by the Department of Food Science and Human Nutrition. Undergraduate Program: Cr. Degree Requirements* 9.5 Interpersonal and public communications skills Engl 104, 105; Lib 160; ComSt 214 or Sp Cm 212 47-51 Mathematical, physical, and life sciences Math 165 and 166 or 181 and 182; Stat 101 or 104; Chem 177, 177L, 178, 331, 331L, 332; Phys 111, 112; BBMB 404 and 405 or 420; Biol 201, 202; Micro 302, 302L 14 Humanities and social science Env S 201; select additional credits with at least 3 cr. of humanities and 3 cr. in social science 3 Ethics 39 Food science and human nutrition FS HN 110, 167, 203, 311, 351, 403, 405, 406, 410, 412, 420, 421, 471, 472, 480 4-8 Electives 120.5 Total credits   *Additional requirement: Students must fulfill international perspectives, U.S. diveristy, and ethics requirements by selecting coursework from approved lists. These courses may be used to fulfill other area requirements. Graduate Program: Cr. Degree Requirements 30 Graduate-level coursework including research Typical Program for the First Year Cr. Fall 5 General Chemistry- Chem 177, 177L 3 Principles of Biology -Biol 201 3 First-Year Composition - Engl 104 4 Calculus I -Math 165 or 181 1 Orientation -FS HN 110 Cr. Spring 3 General Chemistry-Chem 178 3 Principles of Biology - Biol 202 3 First-Year Composition - Engl 105 4 Calculus II -Math 166, 182 1 Contemporary Issues in FS HN - FS HN 203 0.5 Library -Lib 160