Food Systems Management, BTAS (GPS)

Fall One

• PHY 1110 - Principles of Physics I Credit Hour(s): 4
• PHY 1110L - Principles of Physics Lab I Credit Hour(s): 1
• CHM 1210 - General Chemistry I Credit Hour(s): 3
• CHM 1210L - General Chemistry Lab I Credit Hour(s): 2
• BIO 1120 - Cells and Genes Credit Hour(s): 4
• ENG 1100 - Academic Writing and Reading Credit Hour(s): 3

Spring One

• FAS 2000 - Introduction to Food Science Credit Hour(s): 3
• CHM 1220 - General Chemistry II Credit Hour(s): 3
• CHM 1220L - General Chemistry Lab II Credit Hour(s): 2
• PSY 1010 - Introduction to Psychology Credit Hour(s): 4
• Elective Credit Hour(s): 4

Summer One

• CS 1010 - Introduction to Computers and Office Productivity Software Credit Hour(s): 3

Fall Two

• FAS 2110 - Food Processing Unit Operations Credit Hour(s): 3
• CHM 2110 - Organic Chemistry I Credit Hour(s): 3
• CHM 2110L - Organic Chemistry Laboratory I Credit Hour(s): 2
• STT 2640 - Elementary Statistics Credit Hour(s): 4
• CORE - Element 3 Credit Hour(s): 3

Spring Two

• FAS 2500 - Food Chemistry and Analysis Credit Hour(s): 3
• FAS 2300 - Food Plant Sanitation and HACCP Credit Hour(s): 3
• FAS 2200 - Advanced Food Processing Unit Operations Credit Hour(s): 3
• FAS 2400 - Food Microbiology Credit Hour(s): 3
• BMB 2500 - Human Nutrition Credit Hour(s): 3

Fall Three

• APS 3000 - Applied Studies Technologies Credit Hour(s): 3
• APS 3010 - Training & Presentations Credit Hour(s): 3
• ENG 2100 - Research Writing and Argumentation Credit Hour(s): 3
• EC 2040 - Principles of Microeconomics Credit Hour(s): 3

Spring Three

• APS 3020 - Applied Business Leadership Credit Hour(s): 3
• APS 3030 - Services Marketing Credit Hour(s): 3
• APS 3040 - Applied Studies Management Credit Hour(s): 3
• CORE - Element 3 Credit Hour(s): 3

Summer Three

• FAS 3870 - Practicum II Credit Hour(s): 1 to 12 (3 required)

Fall Four

• FAS 4100 - Food Laws and Regulations Credit Hour(s): 3
• FAS 4000 - Cereal Technology Credit Hour(s): 3
• APS 4010 - Applied Studies Legal Issues Credit Hour(s): 3
• APS 4020 - Project Evaluation Credit Hour(s): 3
• CORE - Element 4 Credit Hour(s): 3

Spring Four

• FAS 4200 - Food Product Development Credit Hour(s): 3
• Elective Credit Hour(s): 3
• Elective Credit Hour(s): 3
• APS 4000 - Applied Studies Personnel Management Credit Hour(s): 3
• APS 4030 - Applied Studies Finance Credit Hour(s): 3

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 Sales 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
Web: www.wright/lake/foodscience