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Wright State University    
 
    
 
  Jan 23, 2018
 
2017-2018 Academic Catalog

Food Systems Management, BTAS (3 yr) (GPS)


This plan outlines a four-year path to graduation. You are expected to satisfy all “success marker” courses, grades, and GPAs as specified. For part-time students and students needing to complete background material, this schedule represents the order in which courses should be taken. This suggested plan to four-year graduation does not replace regular advising appointments. Some course offerings may change.

Total: 17 Credit Hours


Spring One


Total: 16 Credit Hours


Summer One


Total: 9 Credit Hours


Total: 18 Credit Hours


Total: 15 Credit Hours


Summer Two


Total: 9 Credit Hours


Fall Three


Total: 18 Credit Hours


Total: 18 Credit Hours


Summer Three


Total: 3 Credit Hours


Program Description


The Bachelor of Technical and Applied Studies (BTAS) with concentration in Food Systems Management prepares students to manage food processing operations. A systems approach allows students to understand and provide leadership in the whole operation of the food business purchasing, production, sales and marketing, customer relations, and food regulation. At the end of the program, students will be able to:

  1. Supervise and direct production and quality assurance teams
  2. Collaborate with sales and marketing in product and process development
  3. Provide technical support and advice to functional groups
  4. Work with regulatory bodies to improve and maintain food safety standards and quality systems

Career Opportunities


Food Scientist/Technologist
Product Development Specialist
Food Safety Manager
Operations Manager
Plant Manager
Quality Control/Assurance Manager
Technical Studies Manager

Campus Contact Information


Wright State University - Lake Campus
Food Science Program
7600 Lake Campus Drive
Celina, OH 45822
(419)586-0300

email: courtney.simons@wright.edu
Academic Advising: mark.hibner@wright.edu
Website: www.wright/lake/foodscience