B.S. Degree in Food Science and Human Nutrition - Food Management Concentration

Fall 1st year

BIO 100 – Basic Biology 4 cr.
ENG 101 – College Composition 3 cr.
FSN 101 – Introduction to Food and Nutrition 3 cr.
NFA 117 – Issues and Opportunities 1 cr.
PSY 100 – General Psychology 3 cr.
14 crs.

Spring 1st year

CMJ 103 – Public Speaking 3 cr.
COS 103 – Introduction to Spreadsheets 1 cr.
FSN 103 – Science of Food Preparation 4 cr.
MAT 115 – Applied Mathematics for Business and Economics 3 cr.
General Education:  Artistic and Creative Expression 3 cr.
14 crs.

Fall 2nd year

BUA 201 – Principles of Financial Accounting 3 cr.
ECO 120 – Principles of Microeconomics 3 cr. 
FSN 202 – Foodservice Management 3 cr.
FSN 238 – Applied Food Microbiology and Sanitation 3 cr.
General Elective 3 cr.
15 crs.

Spring 2nd year

BUA 235 – Information Systems and Technology for Business 3 cr.
ECO 121 – Principles of Macroeconomics 3 cr. 
ECO 254 – Small Business Economics and Management 3 cr.
General Education:  Western Cultural Tradition 3 cr.
General Elective 3 cr.
15 crs.

Fall 3rd year

BMB 207 – Fundamentals of Chemistry 3 cr.
BMB 209 – Fundamentals of Chemistry Laboratory 1 cr.
FSN 330 – Introduction to Food Science 3 cr.
FSN 340 – Food Processing Lab 1 cr.
PSE 105 – Principles and Practices of Sustainable Agriculture 3 cr.
STS 232 – Principles of Statistical Inference 3 cr.
14 crs.

Spring 3rd year

BMB 208 – Elementary Physiological Chemistry 3 cr.
BMB 210 – Elementary Physiological Chemistry Laboratory 1 cr.
ENG 317 – Business and Technical Writing 3 cr.
FSN 270 – World Food and Nutrition 3 cr.
FSN 436 – Food Law 3 cr.
INV 121 – Innovations Engineering Fundamentals 3 cr.
16 crs.

Fall 4th year

BUA 325 – Principles of Management and Organization 3 cr.
FSN 305 – Foods Laboratory 1 cr.
FSN 425 – Contemporary Issues in the Food Industry 1 cr.
FSN 520 – Food Product Development 3 cr.
General Electives 8 cr.
16 crs.

Spring 4th year

FSN 396 – Field Experience in Food Science and Human Nutrition 1 cr.
FSN 440 – Utilization of Aquatic Food Resources 3 cr.
FSN 512 – Current Food Safety Systems 4 cr.
General Elective 8 cr.
16 crs.

*Students need to earn a minimum of 30 credits (300/400 level) originating from the University of Maine campus. Suggested courses include: BUA 375 Retail Management, PSE 312 Sustainable Food Systems: Challenges and Opportunities, CMJ 367 Public Relations, BUA 344 Entrepreneurship and New Venture Creation, BUA 350 Business Finance.

Click here for the pdf version.