COLLEGES At least 3 credits from the following: AEB 4324 Production Decisions of Agricultural Firm s............................................... 3 AEC 4334 Agricultural Price Analysis and Consumer Behavior................................ ...3 Approved Electives................................................ 8 At least 8 credits must be selected from courses in Food and Resource Economics, Economics, Geography, Sociology, and Urban and Regional Planning, with approval of undergraduate coordinator. Other Requirements and Electives 37-38 Credits ACG 2001 Introduction to Accounting................3 ACG 2302 Elementary Managerial A ccounting...........................................................2 MAC 3233 Survey of Calculus I ........................3. ECO 3100 or ECO 3101 Managerial Economics or Microeconomic Theory ...........3-4 ECO 3202 or ECO 3203 National Income Policy or Macroeconomic Theory ..................3-4 STA 3023 Introduction to Statistics ...................3. At least one course from the following: AGR 3005C Introduction to Agronomy ..............3 ASG 3003C Introduction to Animal Science .......4 FRC 3212 Introduction to Citrus Culture ............3 SOS 3022C General Soils .................................4 Approved and Other Electives....................17-20 CURRICULUM V FOOD MARKETING AND DISTRIBUTION This curriculum is designed for students interested in employment at the managerial level in the food industry. Departmental Requirements 25 Credits Credits AEB 3103 Principles of Food and Resource Econom ics ..................................... .............. 4 AEB 3300 Agricultural Marketing.......................3 AEB 3503 Computers and Data Analysis for Agriculture................................... ................. 2 AEB 3111 Linear Programming for A griculture................................... ................. 2 AEB 4224 Public Policy in Agriculture ................3 AEB 4334 Agricultural Price Analysis and Consumer Behavior............................................. 3 AEB 4342 Food Distribution Management .........3 AEB 4511 Quantitative Analysis in Food and Resource Economics.....................................3 AEB 3935 Food and Resource Economics Sem inar............................ ............. ................. 1 Other Requirements and Electives 39 Credits ACG 2001 Introduction to Accounting................3 ACG 2302 Elementary Managerial Accounting........ ........ ........................... 2 MAC 3233 Survey of Calculus I........................3. ECO 3100 or ECO 3101 Managerial Economics or Microeconomic Theory ...........34 ECO 3202 or ECO 3203 National Income Policy or Macroeconomic Theory ..................3-4 STA 3023 Introduction to Statistics ...................3. At least one course from the following: AGR 3005C Introduction to Agronomy ..............3 ASG 3003C Introduction to Animal Science .......4 FRC 3212 Introduction to Citrus Culture ............3 SOS 3022C General Soils........................................ 4 Approved and Other Electives......................18-20 CURRICULUM VI NATURAL RESOURCE AND ENVIRONMENTAL ECONOMICS This curriculum is designed for students interested in natural resources and environmen- tal quality. Departmental Requirements 24-25 Credits Credits AEB 3103 Principles of Food and Resource Economics ...... ................................... .4 AEB 3413 Economics of Environmental Policy .............................. .......................3 AEB 3503 Computers and Data Analysis for A griculture.................................................... AEB 4224 Public Policy in Agriculture ................3 At least 3 credits from the following: AEB 4324 Production Decisions of Agricultural Firm s ............................................... 3 AEC 4334 Agricultural Price Analysis and Consum er Behavior.............................................3 AEB 4434 Land and Water Economics ................3 AEB 4511 Quantitative Analysis in Food and Resource Economics............................................ 3 AEB 3935 Food and Resource Economics Sem inar................... .............. ................. 1 Electives in Food and Resource Economics.....2-3 Other Requirements and Electives 35-37 Credits Credits ACG 2001 Introduction to Accounting................3 ACG 2302 Elementary Managerial A ccounting...........................................................2 MAC 3233 Survey of Calculus I.........................3. ECO 3100 or ECO 3101 Managerial Economics or Microeconomic Theory ..............................3-4 ECO 3202 or ECO 3203 National Income Policy or Macroeconomic Theory ..................3-4 STA 3023 Introduction to Statistics ...................3. At least one course from the following: AGR 3005C Introduction to Agronomy ..............3 ASG 3003C Introduction to Animal Science...... 4 FRC 3212 Introduction to Citrus Culture ............3 SOS 3022C General Soils.................................4 Approved and Other Electives......................12-17 MINOR A minor consisting of a minimum of 15 semester hours is offered in Food and Resource Economics. Specific courses in the minor must be approved in writing at least two semesters prior to graduation by the student's academic adviser and the undergraduate coordinator of Food and Resource Economics. AEB 3103 shall not be counted toward the minor. Food Science and Human Nutrition The Food Science and Human Nutrition Department offers three curricula, Food Science, Nutrition and Dietetics and Nutritional Sci- ences. Students in these curricula take a com- mon core of courses, required courses for their area of concentration, and electives. Students should consult the departmental advisers for guidance and approval of electives. The Food Science curriculum relates chem- istry, biochemistry, microbiology, engineering, other basic sciences, and management to food manufacturing, processing, preserving, distribu- tion, and packaging for immediate or future use. General areas of study include: chemical, microbiological, and nutritional properties of raw and processed foods; role of processing and engineering in modifying food properties; food deterioration and spoilage; role of additives and other ingredients; food safety; food fermenta- tion and new food product innovations. Stu- dents may specialize in food processing, food chemistry, food engineering and food microbi- ology. Cooperative programs are also available for students seeking to concentrate on dairy, meat, poultry, or fruit and vegetable processing. An excellent foundation for graduate study and research in Food Science or related fields is also provided. The American Dietetic Association (ADA)- approved Nutrition and Dietetics curriculum is designed to give students a foundation in nutri- tion and to prepare them for a dietetic intern- ship or approved preprofessional practice program (ADA). This curriculum provides an excellent undergraduate education for students planning to enter a graduate program in human nutrition. The Nutritional Sciences curriculum pre- pares students for the professions of medicine, dentistry, or veterinary medicine or for gradu- ate study and research in Nutritional Sciences and related fields. Students complete the pre- professional required core curriculum. Department Core Requirements 10 Credits Credits HUN 2201 Fundamentals of Human Nutrition.................. ............. ................. 3 FOS 3042 Introductory Food Science .............3 FOS 4931 Food Science and Human Nutrition Sem inar............................ ............. ................. 1 STA 3023 Introduction to Statistics ...................3 FOOD SCIENCE CURRICULUM Additional requirements 54 Credits CHM 3200 and 3200L Organic Chemistry and Laboratory..................................... ................ 4 HUN 3246 Agricultural and Nutritional Biochem istry................................ ............... 4 MCB 3020 and 3020L Basic Biology of Prokaryotic and Eukaryotic Cells and Laboratory ..................................... ............... 5 or APB 2170C Microbiology...............................4 AOM 4062C Principles of Food Engineering......4 FOS 4311C Food Chemistry ..................................4 FOS 4222 Food Microbiology................................4 FOS 4321C Food Analysis...................................... 4 FOS 4427C Principles of Food Processing...........4 FOS 4722C Quality Control in Food Systems.....2 FOS 4731 Government Regulations and the Food Industry.................................... ......1 MAC 3311 Analytic Geometry and Calculus I ...................................... ............. 4