THE SCIENCE BEHIND EVERY BITE

Earning a minor in Food Science provides students with a strong foundation in chemistry, microbiology, and technology of food systems. This minor is an excellent complement to majors in agriculture, biology, chemistry, and nutrition, offering practical skills applicable to careers in food safety, product development, quality assurance, and regulatory affairs. By integrating scientific principles with hands-on learning, the minor prepares students for diverse opportunities in agriculture, health, or biotechnology industries.

PROGRAM REQUIREMENTS

To complete the Food Science minor, students must successfully complete 21 credits. All students must complete FSC 434G or FSC 535, FSC 530, FSC 536 or FSC 538, plus two elective courses from a pre-approved list.

MINOR REQUIREMENTS

FSC 434G Food Biochemistry
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. (4 credits) Prereq: CHE 105 or CHE 109/110 and CHE 111

 

OR

 

FSC 535 Food Analysis
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. (4 credits) Prereq: FSC 434G

FSC 530 Food Microbiology and Safety
Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. (4 credits) Prereq: BIO 148 and BIO 152

FSC 536 Capstone in Food Biosciences and Technology
Concepts of developing / improving new food products or food processing including: consumer awareness, marketing, ingredient specifications and check testing, product formulation, stabilization of product, packaging to meet shelf-life goals, shelf testing of products, thermal processing, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the marketplace. (4 credits) Prereq: FSC 306 and FSC 530

 

OR

 

FSC 538 Food Biofermentation
The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. (4 credits) Prereq: Bio 148 and BIO 152

ELECTIVES

Students must complete eight credits of additional electives.

  • AEN 340 Principles of Food Engineering
  • FSC 306 Introduction to Food Processing
  • FSC 434G Food Biochemistry* OR FSC 535 Food Analysis*
  • FSC 536 Capstone in Food Biosciences* OR FSC 538 Food Biofermentation*

*If not taken as one of the required courses.

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