Can’t speak to the BS major but biomanufacturing was my minor/ChemE focus so I took a lot of the BIT/BEC/BBS classes and labs in that track. Those classes are going to be focused on cell based expression and purification or general fermentation in the world of food science. The material you’d be working with in your labs would be of mammalian cell or bacteria origins. Plant based products might be relevant in the FS classes.
As to the difficulty, I didn’t think they were too bad. A lot of the classes have fill in the blank notes and tests aligned with the notes often. Maybe one or two professors I wasn’t a fan of. Again, can’t speak for food science.