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Minor in Food Science

The minor in food science is designed for students interested in applying the basic sciences to the world's largest industry. The minor should be especially attractive to students in chemistry, chemical engineering, nutrition, and biological sciences, as it provides a background for excellent employment and post-baccalaureate study opportunities in areas closely allied to their basic disciplines.

The minor consists of 25 credits. Interested students should consult with a culinary science faculty member to schedule courses appropriate for their background and goals.

Required courses
FDSC 154	Foods: Composition, Interactions and Formulations	4.0
FDSC 270	Microbial Food Safety and Sanitation	4.0
FDSC 350	Experimental Foods: Product Development	3.0
FDSC 450	Food Microbiology	3.0
FDSC 451	Food Microbiology Laboratory	2.0
FDSC 456	Food Preservation Process	3.0
FDSC 460	Food Chemistry	3.0
FDSC 461	Food Analysis	3.0