Food Science Minor

Total Units Required: 18-19

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.

A worker in the Sutter dining hall prepares plates of food.