Minor in Food Science
About the Minor
The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.
Admission Requirements
Open to Drexel undergraduate students in good standing. Students should consult with the program advisor regarding course sequencing and plan of study.
Students are required to declare a major before declaring a minor. Students admitted directly into a specific major at the time of matriculation may declare a minor beginning in their second semester. All requirements for the minor must be completed either concurrently with or prior to the completion of the primary major requirements. This ensures that students fulfill the expectations of their primary field of study while completing any additional areas of academic specialization.
Minor Requirements
| Required Courses | ||
| FDSC 1154 | The Science of Food and Cooking | 3.0 |
| FDSC 1270 | Applied Microbial Food Safety (combined with ServSafe) | 3.0 |
| FDSC 2350 | Food Product Development | 3.0 |
| Electives | ||
| Select three (3) of the following: | 9.0 | |
| Advanced Food Composition | ||
| Food Chemistry and Processing | ||
| Advanced Sensory Science | ||
| Culinary Medicine | ||
| Total Credits | 18.0 | |
Additional Information
For more information about this program, please contact the College of Nursing and Health Professions.
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