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Nov 25, 2024
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2023-2024 William R. Kellett School of Undergraduate and Graduate Studies Academic Catalog [ARCHIVED CATALOG]
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.
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Major Requirements (56 semester hours)
Completion of at least one emphasis:
Cooperative Education Emphasis (21 semester hours)
Eighteen (18) semester hours from any combination of the following two experiential learning options:
Food Science (21 semester hours)
- BIO 262 - Genetics (4 semester hours) *
- CHM 202 - Analytical Chemistry *
- CHM 202L - Analytical Chemistry Lab (1 semester hour) *
One of the following:
- BIO 201 - Nutrition *
- CHM 343 - Nutritional Biochemistry and Metabolism *
Ten (10) semester hours from the following:
Management (21 semester hours)
Only available to Food Safety and Quality majors.
Student Designed Emphasis (21 semester hours)
Students may propose a twenty-one (21) semester-hour emphasis in an area of academic interest that complements their major in the J. Garland Schilcutt School of Business, Science and Technology. Students may fulfill the emphasis requirement by completing current courses offered by the Division of Business and Technology, courses offered in other Divisions, cooperative design courses, or internship experiences that are relevant to the area of interest. This emphasis plan must be approved in advance by the student’s academic advisor and the Chair of the Business and Technology Division. Up to nine (9) semester hours of Cooperative Education courses (FSQ 390 or FSQ 400 ) may be used to satisfy the requirements of this emphasis.
Systems Analysis (21 semester hours)
At least one of the following:
Notes:
- *Courses offered at the Main Campus location only. Students may enroll in these courses in the course delivery format available and may require in-person attendance.
- A student completing a major in Food Safety and Quality is not eligible to earn a minor in Cooperative Education.**
- A student is not eligible to complete Cooperative Education emphasis requirements of other majors.
- +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.
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