UNIVERSITY FACULTY SENATE FORMS

 

Academic Program Approval

 

This form is a routing document for the approval of new and revised academic programs.  Proposing department should complete this form.  For more information, call the Faculty Senate Office at 831-2921.

 

 

Submitted by: ____Dr. Limin Kung______________phone number_831-2524_________

 

                                                                                                                                                                                                            

 

Action:  _____________Revise Food, Business Management and Technology major _________________________

(Example:  add major/minor/concentration, delete major/minor/concentration,  revise major/minor/concentration,  academic unit name change, request for permanent status, policy change, etc.)

 

Effective term_______Fall 2006___________________________________________________________________

                                                (use format 04F, 05W)

 

Current degree____B.S._____________________________________________________

                                    (Example:  BA, BACH, BACJ, HBA, EDD, MA, MBA, etc.)

 

Proposed change leads to the degree of: ______________________________________

                                                                                             (Example:  BA, BACH, BACJ, HBA, EDD, MA, MBA, etc.)

 

 

Proposed name:__________________________________________________________

                                            Proposed new name for revised or new major / minor / concentration / academic unit

                                                                                (if applicable)

 

Revising or Deleting: 

 

Undergraduate major / Concentration:__Food, Business Management and                   ____________________________________Technology  – B.S.__

                                                                                    (Example:  Applied Music – Instrumental  degree BMAS)

 

Undergraduate minor:_______________________________________________

                                   (Example:  African Studies,  Business Administration,  English, Leadership, etc.)            

 

Graduate Program Policy statement change:____________________________

                                                                        (Attach your Graduate Program Policy Statement)

 

            Graduate Program of Study:__________________________________________

                                 (Example:  Animal Science: MS  Animal Science:  PHD  Economics: MA Economics: PHD)

 

 

                Graduate minor / concentration:______________________________________

 

 

List program changes for curriculum revisions:

 

For Food, Business Management and Technology Major, replacement of FOSC 439 Food Microbiology and FOSC 449 Food Biotechnology with FOSC 230 and FOSC 315.

 

List new courses required for the new or revised curriculum:

 (Be aware that approval of the curriculum is dependent upon these courses successfully passing through the Course Challenge list. If there are no new courses enter “None”)

 

            FOSC 230 Foodborne Diseases: Investigating Outbreaks

            FOSC 315 Food Safety from Farm to Fork

 

Other affected units:

(List other departments affected by this new or revised curriculum.  Attach permission from the affected units.  If no other unit is affected, enter “None”)

 

            None

 

Rationale:

(Explain your reasons for creating, revising, or deleting the curriculum or program.)

 

            Change is being made to reflect course inventory submission.

 

 

Program Requirements: 

(Show the new or revised curriculum as it should appear in the Course Catalog.  If this is a revision, be sure to indicate the changes being made to the present curriculum.)

 

See attached.

 

 

 

 ROUTING AND AUTHORIZATION:        (Please do not remove supporting documentation.)

 

Department Chairperson        Dr. Jack Gelb                                                                          Date                                       

 

Dean of College                       Dr. Robin Morgan                                                                  Date                                       

 

Chairperson, College Curriculum Committee___Dr. David Frey_____________________Date_____________________

 

Chairperson, Senate Com. on UG or GR Studies                                                                   Date                                       

 

Chairperson, Senate Coordinating Com.                                                                 Date                                       

 

Secretary, Faculty Senate                                                                                                       Date                                       

 

Date of Senate Resolution                                                                                                      Date to be Effective               

 

Registrar                                                                  Program Code                                         Date                                       

 

Vice Provost for Academic Programs & Planning                                                                  Date                                       

 

Provost                                                                                                                                   Date                                       

 

Board of Trustee Notification                                                                                                                Date                                       

 

Revised 11/03/04   /khs

 

FOOD BUSINESS MANAGEMENT AND TECHNOLOGY

Telephone: (302) 831-2508

E-mail: kra@udel.edu

http://ag.udel.edu

Food business management and technology is an

interdepartmental undergraduate major administered by the

Departments of Animal and Food Sciences and Food and Resource

Economics. This degree program provides students with a strong

background encompassing major elements necessary for working in

the food sector, especially in positions where liaison among technical

 

UNDERGRADUATE \

AGRICULTURE AND NATURAL RESOURCES

79

and nontechnical groups is important. The combination of fields

represented in the curriculum leads to a better overall understanding

of the food industry from product development and quality control to

sales and marketing. In addition to working in the food and

agribusiness industries, students will also be prepared for careers in

government or further study in a graduate program.

 

DEGREE: BACHELOR OF SCIENCE

MAJOR: FOOD BUSINESS MANAGEMENT

AND TECHNOLOGY

CURRICULUM CREDITS

UNIVERSITY REQUIREMENTS

ENGL 110 Critical Reading and Writing

(minimum grade C-) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Three credits in an approved course or courses stressing multi-cultural, ethnic,

and/or gender-related course content (see p. 62-65) . . . . . . . . . . . . . . . . . . 3

MAJOR REQUIREMENTS

Agricultural and Biological Sciences. . . . . . . . . . . . . . . . . . . . . . 10-12

BISC 207 Introductory Biology I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Minimum of one course outside the student’s major in two of the following areas:

Engineering Technology, Animal Science, Entomology and Wildlife Ecology, or

Plant and Soil Sciences.

Literature and Arts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Six credits selected from English, Art, Art History, Communication, Music, Theatre,

Foreign Language, or courses cross-listed with those departments.

Social Sciences and Humanities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Minimum of one course in three of the following areas: Anthropology, Black

American Studies, Criminal Justice, Economics, Education, Geography, History,

Philosophy, Political Science, Psychology, Sociology, Women’s Studies or courses

cross-listed with those departments.

Physical Sciences. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Minimum of eight credits, selected from one of the following two-course sequences:

CHEM 101 and 102 General Chemistry I and II

CHEM 103 and 104 General Chemistry I and II

Professional Studies

MATH 221 (or higher level). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

FREC 135 (FREC 335 recommended) . . . . . . . . . . . . . . . . . . . . . . . . . . 3

AGRI 165 Mastering the Freshman Year . . . . . . . . . . . . . . . . . . . . . . . . 1

FREC 150 Economics of Agriculture and Natural Resources . . . . . . . . . . . 3

FREC 212 Food Retailing and Product Management . . . . . . . . . . . . . . . . 3

FREC 305 Management and Leadership Development . . . . . . . . . . . . . . 3

FREC 316 Economics of Biotechnology and New Technology . . . . . . . . . 3

FREC 345 Strategic Selling and Buyer Communication . . . . . . . . . . . . . . 3

FREC 404 Food and Fiber Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . 3

FREC 408 Research Methods I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

FOSC 102 Food for Thought. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

FOSC 305 Food Science . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

FOSC 409 Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

FOSC 411 Food Science Capstone . . . . . . . . . . . . . . . . . . . . . . . . . . .. 4

NTDT 200 Nutrition Concepts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

 

Two of the following three courses: . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 7

FOSC 328 Food Chemistry

FOSC 439 Food Microbiology [Moved to elective list below]

FOSC 449 Food Biotechnology [Moved to elective list below]

[Present as indicated below]

FOSC 230 Foodborne Diseases: Investigating Outbreaks

FOSC 315 Food Safety from Farm to Fork

FOSC 328 Food Chemistry

 

One of the following two courses: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

NTDT 321 Quantity Food Production and Service

NTDT 322 Management of Food and Nutrition Services

ELECTIVES

After required courses are completed, sufficient credit must be taken to meet the

minimum credits required for the degree. Only four credits of HESC 120 activity

or four credits of performing Music credit may be counted towards the degree.

Suggested courses include:

FREC 409 Research Methods II

FREC 410 International Agricultural Trade and Marketing

FREC 430 Establishing and Managing a Food and Agribusiness Enterprise

BISC 208 Biology II

BISC 300 Introduction to Microbiology

FOSC 439 Food Microbiology

FOSC 449 Food Biotechnology

CHEM 213 Elementary Organic Chemistry

CHEM 214 Elementary Biochemistry

(strongly recommended if taking FOSC 328)

HRIM 217 Catering Management

HRIM 218 Beverage Management

CREDITS TO TOTAL A MINIMUM OF . . . . . . . . . . . . . . . 124