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Global Campus

K-State Global Campus
1615 Anderson Avenue
Manhattan, KS 66502

785-532-5575
1-800-622-2578 (toll free)
global@k-state.edu

Office Hours:

Monday - Friday
8 a.m. - 5 p.m. CST

Extended Student Services Hours:

Thursday
8 a.m. - 7 p.m. CST

Janel Koons
Program Coordinator

Elsa Toburen
Food Science Institute
216 Call Hall
1530 Mid-Campus Dr. North
Manhattan, KS 66506

785-532-4057
etoburen@k-state.edu

Curriculum

The food science undergraduate certificate program requires completion of 20 credit hours.  The 20 credit hours should include 10-11 hours of food science courses and 9-10 hours of elective courses. 

Suggested Core Courses (10-11 credit hours)

  • FDSCI 302 - Introduction to Food Science (3 credits) 
  • or
  • FDSCI 305 - Fundamentals of Food Processing (3 credits)
  • FDSCI 307 - Applied Microbiology for Meat and Poultry Processors (3 credits)
  • FDSCI 690 - Principles of HACCP and HARPC (3 credits)
  • Select one
    • FDSCI 307 - Applied Microbiology for Meat and Poultry Processors (3 credits)
    • or
    • FDSCI 600 - Food Microbiology (2 credits)
  • Select one
    • FDSCI 501 - Food Chemistry (3 credits)
    • or
    • FDSCI 695 - Quality Assurance of Food Products (3 credits)

Electives (9-10 credit hours of Approved courses)

  • ASI 318 - Fundamentals of Nutrition (3 credits)
  • ASI 340 - Principles of Meat Science (2 credits)
  • ASI 640 - Poultry Products Technology (3 credits)
  • ASI 661 - Animal Sciences and Industry Problems (1-18 credits)
  • ASI 671 - Meat Selection and Utilization (2 credits)
  • FDSCI 500 - Food Science Seminar (1 credit)
  • FDSCI 713 - Rapid Methods and Automation in Microbiology (2 credits)
  • FDSCI 725 - Food Analysis (3 credits)
  • FDSCI 740 - Research and Development of Food Products (4 credits)
  • FNDH 132 - Basic Nutrition (3 credits)
  • FNDH 400 - Human Nutrition (3 credits)
  • FNDH 413 - Science of Food (4 credits)
  • FNDH 701 - Sensory Analysis (3 credits)
  • GRSC 602 - Cereal Science (3 credits)

Note

If not selected as a Core Course above, the following can also be used as electives:

  • FDSCI 302 - Introduction to Food Science (3 credits)
  • FDSCI 305 - Fundamentals of Food Processing (3 credits)
  • FDSCI 307 - Applied Microbiology for Meat and Poultry Processors (3 credits)
  • FDSCI 501 - Food Chemistry (3 credits)
  • FDSCI 600 - Food Microbiology (2 credits)
  • FDSCI 695 - Quality Assurance of Food Products (3 credits)
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Quick Facts

Degree: Nondegree Undergraduate Certificate
College: Agriculture
Credits: 20
Course delivery: Online

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