Food Science - Minor

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College of Agriculture and Applied Sciences

Department of Nutrition, Dietetics and Food Sciences

Completion of the Food Science minor will provide an understanding of how raw materials are processed into safe and nutritious foods while expanding the range of employment opportunities available to students upon graduation within the US food industry. This minor is available to all undergraduate majors. A minimum GPA of 2.5 is required in minor courses.

Required Courses (9 credits)

NDFS 1010 - Chocolate: Science, History, and Society (BPS) 3 credit(s)
NDFS 1250 - Sanitation and Safety 3 credit(s)
NDFS 3110 - Food, Technology, and Health (DSC) 3 credit(s)

Elective Courses (6 credits)

Choose at least 6 credits from the options below. Courses with biology and/or chemistry prerequisites are marked with an asterisk (*)

NDFS 2040 - Fundamentals of Food Processing 3 credit(s)
NDFS 5020 - Meat Science and Technology 4 credit(s)
NDFS 5030 - Dairy Technology and Processing 3 credit(s) *
NDFS 5040 - Dairy Foods Processing Laboratory 1 credit(s)
NDFS 5110 - Food Microbiology (CI) 3 credit(s) *
NDFS 5111 - Food Microbiology Laboratory 1 credit(s)
NDFS 5450 - Study Abroad Experience 1-5 credit(s)
applies to “Cocoa Farming, Traditions, and Entrepreneurship” study abroad experience
NDFS 5500 - Food Analysis (QI) 4 credit(s) *
NDFS 5560 - Food Chemistry 4 credit(s) *