Food Science Minor
The undergraduate Food Science Minor can give a competitive edge to those seeking employment in the food, pharmaceutical and related industries as a chemist, microbiologist, engineer, nutritionist, business specialist, or technical writer by improving your knowledge and understanding of food and how its produced.
An introductory course (FS 201) is required, but other courses at the 200, 300 and 400 level can be chosen to tailor your program to complement your major.
Opportunities for students with an undergraduate Nutrition Minor vary widely depending on your primary area of interest, and you can select courses to emphasize human or animal nutrition, or a combination of both.
For example, if you have an Animal or Poultry Science background, a nutrition minor might help you find jobs in research or technical sales/service in a feed or pharmaceutical company, or you might work for a livestock or poultry producer in research and development or production.
A nutrition minor could also be helpful if you are planning a career in a healthcare profession, or will be looking for a job in the food industry or as a science or health science educator.
Food Safety Certificate
The Food Safety Manager Certification program provides individuals with basic skills and knowledge of food safety, quality control, and operations management concepts that are useful throughout the food manufacturing supply chain. It is available to non-degree seeking students and both undergraduate and graduate students at NC State University.
The courses required for this certification are offered through distance education. The program curriculum includes three food science courses that address scientific principles and procedures associated with food safety.
Food Safety Minor
People, the foods they eat and foodborne diseases travel today as never before. Changes in food production and storage, shipping and handling, dietary habits and lifestyles have given high priority to food safety concerns. The issues are broad, ranging from water quality to the application of pesticides, or genetic modifications of plants and animals to natural plant toxins. It is estimated that between 6.5 and 33 million cases of foodborne disease occur annually in the United States, causing approximately $9 billion a year in medical expenses and lost productivity.
In order to successfully address the complexities associated with food safety, the National Research Council (1996) cited the need for a farm-to-table systems approach, a multidisciplinary perspective and a larger food safety work force.
The graduate Food Safety Minor meets this need by focusing on knowledge of the entire food safety continuum. You will be broadly trained in the sciences associated with food safety, including microbiology, epidemiology, quantitative risk assessment, environmental health practices, social sciences, as well as animal and agronomic production practices.