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FDSC 1270 Applied Microbial Food Safety (combined with ServSafe) 3.0 Credits

Covers topics including types, sources and growth of microorganisms in food; food spoilage; foodborne infections and intoxications and their prevention; chemical contamination; pest control and sanitation standards in foodservice operations; and FDA and local regulations. Includes ServSafe certification exam.

College/Department: Nursing Health Professions/Health Sciences
Repeat Status: Not repeatable for credit

Minor in Food Science

https://catalog.drexel.edu/undergraduate/nursing-health/minor-food-science/
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.

Minor in Food Science

https://catalog.drexel.edu/2027-2028/undergraduate/nursing-health/minor-food-science/

Preliminary 2027-2028

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.