The Food Science minor provides students with a strong foundation in the scientific principles behind food composition, safety, processing, and technology. This minor is ideal for students interested in careers in food production, quality assurance, product development, or food safety within the agricultural, health, or biotechnology industries.
Earning a minor in Food Science provides students with a strong foundation in chemistry, microbiology, and technology of food systems. The 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.
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.
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) Prerequisite: CHE 105 or CHE 109/110 and CHE 111
Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. (4 credits) Prerequisite: FSC 434G
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. (5 credits) Prerequisite: BIO 148 and BIO 152
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, consumer 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) Prerequisite: FSC 306 and FSC 530
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) Prerequisite: BIO 148 and BIO 152
Students must complete eight credit hours of additional electives.
*If not taken as one of the required courses.
Martin-Gatton College of Agriculture, Food & Environment
