Food Science Minor



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.


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 231-Principles 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)324-Milk and Dairy Products (2 cr)
FS 330 -Science of Food Preparation (3 cr)
FS (ANS/PO)350- Introduction to HACCP (3 cr)
FS 351 -Sanitation 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)-406-Food Microbiology Laboratory (1 cr)
FS 407 -Risk Analysis & Hazard Analysis in Food Safety (3 cr)
FS 416 -Quality 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)

Click here for course catalog. Browse FS-(Food Science) subject for a list of Food Science classes.

Declaring a minor

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


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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