Animal Science, B.S.: Food Science Area of Interest

Sample Course Sequence

UConn Graduation Requirements – including major and Common Curriculum requirements – can be found at UConn’s Undergraduate Catalog.

Students normally average 15 credits per semester over a 4-year period (fall/spring only) to meet the 120 academic credits required.

First Year

Fall Semester

Course Credits
ANSC 1001 3
BIOL 1107 4
ENGL 1007 4
UNIV 1810 1
TOI/Gen Ed or MATH or STAT course 3
Total Credits: 15

Spring Semester

Course Credits
ANSC 1111 3
BIOL 1108 4
CHEM 1127Q 4
TOI/Gen Ed or MATH or STAT course 3-4
ANSC 1645 3
Total Credits: 17-18

Second Year

Fall Semester

Course Credits
PATH 2100 4
ANSC 3121 3
CHEM 1128Q 4
ANSC elective (Group B/C) course 3-4
NUSC 1165 3
Total Credits: 17-18

Spring Semester

Course Credits
ANSC 3122 4
ANSC 3194 1
CHEM 2441 3
ANSC elective (Group B) course 3
NUSC 1167 3
Total Credits: 14

Third Year

If considering Education Abroad, the Spring semester of the junior year is recommended in some majors.

Fall Semester

Course Credits
ANSC 3343/3344W 4
2000-Level Related or Elective Course 3
NUSC 3233/3234 4
TOI/Gen Ed 3
TOI/Gen Ed 3
Total Credits: 17

Spring Semester

Course Credits
ANSC 3641 3
ANSC 4341 3
ANSC 3642W or ANSC 4342W 1
TOI/Gen Ed 3
TOI/Gen Ed 3
Total Credits: 13

Fourth Year

Fall

Course Credits
ANSC 3318 3
ANSC 4343 3
2000-Level Related or Elective Course 3
MCB 2000 4
TOI/Gen Ed 3
Total Credits: 16

Spring Semester

Course Credits
ANSC 5641 3
ANSC elective (Group B/C) course 3-4
NUSC 3350 3
2000-Level Related or Elective Course 3
2000-Level Related or Elective Course 3
Total Credits: 15-16

 

Students can elect to enroll in Summer/Winter sessions. Course options can be found at the Summer Session and Winter Session sites.

Students interested in Education Abroad should discuss options (semester, winter or summer) with major advisor.

All students beginning in Fall 2025 will be taking courses that fall into six Topics of Inquiry (TOIs) and three Competencies, while students who matriculated prior to Fall 2025 will continue to follow the General Education Curriculum. Transfer students will have the option to follow either the TOI requirements or the General Education Curriculum. Please consult with your advisor if you have questions.

ANSC Requirements

  • All courses in Group A1 must be completed
  • Options exist for Group A-2 (General and Organic Chemistry) depending on the student’s interest
  • One course from each of Group A-3, Group B, and Group C must be completed
  • Additionally, one course from either Group B or Group C must be completed
  • A single class cannot be used to satisfy more than one degree requirement

GROUP A COURSES – Listed By Semester

Group A1

Fall: ANSC 1001, ANSC 3121, PATH 2100

Spring: ANSC 1111, ANSC 3122, ANSC 3194

Fall AND Spring: BIOL 1107, BIOL 1108

Group A2

Fall AND Spring:

  • CHEM 1122, or CHEM 1127Q, or CHEM 1124Q and 1125Q
  • CHEM 2241 or CHEM 2443

Group A3

Fall AND Spring: MCB 2000, MCB 2610

Spring: ANSC 4341

GROUP B COURSES – Listed By Semester

Fall: ANSC 3261, ANSC 3273, ANSC 3318

Spring: ANSC 2271, ANSC 3272

Fall AND Spring: ANSC 2251

GROUP C COURSES – Listed By Semester

Fall: ANSC 3313, ANSC 3323, ANSC 3343, ANSC 4311

Spring: ANSC 3311, ANSC 3316, ANSC 3641, ANSC 4341

 

 

Food Science Area of Interest Courses

Fall: ANSC 3318, ANSC 3343, ANSC 4343, ARE 2260, NUSC 3233, NUSC 3234, PLSC 2100E

Spring: ANSC 1645, ANSC 3641, ANSC 4341, ANSC 5641, NUSC 3350

Fall AND Spring: MCB 2000, NUSC 1165, NUSC 1167, STAT 1100Q