The Minor in Food Science prepares students for careers in food safety, quality, research and development, production, regulatory, and related areas. Courses include understanding the chemical and biological composition of food, effects in food preparation and processing, food safety certifications, product development, and sensory evaluation. The minor is open to all students and specifically provides majors in chemistry, biochemistry, biological sciences, microbiology, and agriculture with the education and experience to be successful in food science.
Students who plan to pursue a career or postbaccalaureate education in food science should see the advisor for the Minor in Food Science. Additional courses in organic chemistry and biochemistry are highly recommended.
Course Requirements for the Minor
The following courses, or their approved transfer equivalents, are required of all candidates for this minor.
