Food Safety and Quality, B.S.

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Students who have successfully completed a B.S. in Food Safety and Quality from Lakeland University should be able to:

Solve problems systematically.
Communicate effectively orally and in writing.
Perform effectively in teams.
Demonstrate leadership qualities.
Perform hazard analysis based on biological, chemical, and statistical knowledge.
Engage professionally within the food industry.

Major Requirements (66 semester hours)

BIO 111 - Life Sciences I (4 semester hours)*
BIO 330 - Microbiology (4 semester hours)*
BUS 330 - Management Principles
BUS 380 - Human Resource Management
BUS 492 - Organizational Leadership
CHM 131 - Principles of Chemistry I (4 semester hours)*
CHM 132 - Principles of Chemistry II (4 semester hours)*
COM 211 - Interpersonal Communication
ECN 230 - Principles of Microeconomics
EXP 100 - Professional Protocol (1 semester hour) +
EXP 300 - Experiential Learning Seminar (1 semester hour)
- Is completed two times for a total of 2 semester hours
- Co-requisite with either FSQ 390 or FSQ 400
FSQ 200 - Food Safety and Quality Practices +
FSQ 420 - Analysis and Design (WI)
MAT 220 - Probability and Statistics
MKT 350 - Marketing Principles

Twenty (20) semester hours from any combination of the following two experiential learning options:

Notes:

*Please discuss completion of these courses with your advisor.

⁺If you have multiple years of work experience, whether inside or outside of the food manufacturing industry, you may be eligible for exemption from one or both of these courses. Please talk to your advisor for more information.