College of Agriculture, Food & Environment

Food Science - Minor

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A minor is a structured group of courses that leads to considerable knowledge and understanding of a subject, although with less depth than a major. Some employers consider minors desirable, and the corresponding major requirements at the University may stipulate a minor. Some students choose to complement their major program with a minor in a related field or even in an entirely different field of interest. Students interested in pursuing an academic minor should contact their college dean’s office and the department responsible for the minor program for guidance and advising.

Minor Classes & Requirements

Required Courses
FSC 535 Food Analysis
or
FSC 434G Food Chemistry ................................................................... 4
FSC 530 Food Microbiology ................................................................. 5
FSC 536 Advanced Food Technology or FSC 538 Food Fermentation and Thermal Processing .......................... 4

Elective Courses
Two of the following:
FSC 306 Introduction to Food Processing ............................................ 4
AEN 340 Principles of Food Engineering .............................................. 4
FSC 535 Food Analysis*
or
FSC 434G Food Chemistry* ................................................................. 4
FSC 536 Advanced Food Technology*
or
FSC 538 Food Fermentation and Thermal Processing* ........................ 4

*If not taken as one of the required courses.

2016-17 Minor Sheet

Contact

Joe Lewis

Senior Advisor

Undergraduate Studies

College of Agriculture, Food & Environment

Undergraduate Studies

859-257-8005

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