Food Science Minor
A minor in food science will provide undergraduates with an introduction to the discipline of food science and technology. The minor is designed to supplement technical or business skills obtained in other majors. The minor will allow a student to broaden his or her educational background and enhance employment options in the food industry.
Food Processing (3 cr) |
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Food Microbiology and Lab (5 cr) |
One of the following (4 cr):
Introduction to Food Science (3 cr) |
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Food Safety and Quality (3 cr) |
Additional courses selected from the following (9 cr):
Food Processing Lab (1 cr) |
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Evaluation of Dairy Products I (1 cr) |
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Principles of Environmental Toxicology (3 cr) |
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Sensory Evaluation of Food and Wine (3 cr) |
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Sensory Evaluation of Food and Wine Laboratory (1 cr) |
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Dairy Products (3 cr) |
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Dairy Products Lab (1 cr) |
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Food Engineering (3 cr) |
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Food Engineering Lab (1 cr) |
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Principles of Sustainability (3 cr) |
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Food Chemistry (3 cr) |
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Food Chemistry Laboratory (1 cr) |
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Food Toxicology (3 cr) |
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Wine Microbiology and Processing (3 cr) |
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Wine Microbiology and Processing Lab (1 cr) |
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Advanced Food Technology (3 cr) |
Courses to total 20 credits for this minor