Food Science, ATS (GPS)

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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.

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

Total: 17 Credit Hours

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

Total: 16 Credit Hours

Summer One

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

Total: 3 Credit Hours

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

Total: 15 Credit Hours

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

Total: 15 Credit Hours

Program Description

The Associate of Technical Study (ATS) with concentration in Food Science in a two-year degree completion preparing students to supervise food production and quality control operations. At the end of the program, students will be able to:

Plan and conduct food quality tests, analyze results and take appropriate actions to improve quality
Develop, implement and monitor food safety standards and systems
Provide technical support in cross-function teams

Career Opportunities

Production Supervisor
Shift/Team Leader
Quality Control technician
Quality Assurance Technician
Laboratory Technician
Quality Assurance Supervisor
Food Safety Coordinator
Technical Sales Representative

Campus Contact Information

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

Program Director: courtney.simons@wright.edu
Academic Advising: mark.hibner@wright.edu
Web: www.wright/lake/foodscience