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 25.0 credits. Interested students should consult with a culinary science faculty member to schedule courses appropriate for their background and goals.
|FDSC 154||Foods: Composition, Interaction and Formulation||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 Processes||3.0|
|FDSC 460||Food Chemistry||3.0|
|FDSC 461||Food Analysis||3.0|