Minors

Food Science Minor

Student-in-lab-1024x845Overview

The 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.

Coursework provides technical information to improve your knowledge and understanding of food and its manufacture. While a comprehensive coverage of Food Science cannot be accomplished in 15 credit hours, flexibility in developing the minor allows you to tailor each program to complement your major. An introductory course (FS 201) is required, but other courses at the 200, 300 and 400 level can be chosen to build on the basic discipline courses in the student’s major.

Coursework

Students wishing to obtain a Minor in Food Science must:

  • Complete a minimum of 15 credit hours from the list provided below and
  • Earn a grade of €˜C- €™ or better in each course.
  • The minor must include one introductory course (FS 201), and 12 additional hours at the 200, 300 or 400 level.

Required Courses (9 credit hours)

FS 201 Food Science and the Consumer (3 cr)

AND choose 2 of the following courses:
FS 231 Principles of Food and Bioprocess Engineering (4 cr)
FS 402 Chemistry of Food and Bioprocessed Materials (4 cr)
FS (MB) 405 Food Microbiology (3 cr)
FS 421 Food Preservation (3 cr)

Elective Courses (6 credit hours)

FS 231Principles of Food and Bioprocess Engineering (4 cr)
FS 290 Careers in Food Science (1 cr)
NTR 301 Introduction to Human Nutrition (3 cr)
FS (ANS/PO)322 Muscle Food and Eggs (3 cr)
FS (ANS)324Milk and Dairy Products (2 cr)
FS 330 Science of Food Preparation (3 cr)
FS (ANS/PO)350 Introduction to HACCP (3 cr)
FS 351 Sanittation Standard Op. Proc. in Food Safety Control (3 cr)
FS 352 Introduction to Microbiological Food Safety Hazards (3 cr)
FS 353 Good Manufacturing Practices (3 cr)
FS 354 Food Sanitation (3 cr)
FS 402 Chemistry of Food and Bioprocessed Materials (4 cr)
FS 403 Analytical Techniques in Food and Bioprocessing Science (4 cr)
FS (MB)405 Food Microbiology (3 cr)
FS (MB)406Food Microbiology Laboratory (1 cr)
FS 407 Risk Analysis & Hazard Analysis in Food Safety (3 cr)
FS 416Quality control of Food and Bioprocessing (3 cr)
FS 421 Food Preservation (3 cr)
FS 425 Processing Dairy Products (3 cr)
FS 453 Food Laws and Regulations (3 cr)
FS 475 Problems and Design in Food and Bioprocessing Science (3 cr)

Declaring a minor

Students interested in adding the Nutrition minor should contact Dr. Keith Harris

Certification

Dr. Harris will certify the minor prior to graduation. The minor must be completed no later than the semester in which the student expects to graduate from his or her degree program.

 

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