Food Science, Undergraduate Minor

Requirements:

1. All prerequisites must be met prior to taking each course.
2. A grade of “C” or higher is required in each course.
3. The maximum number of transfer hours in any minor is nine (9).
4. A student may not minor within his/her department.
5. Courses in a major, but outside a student’s department, may be used in a minor.
6. Minors will consist of a minimum of 18 hours.
7. At least nine (9) hours in a minor must consist of upper-division courses.

Required Courses (9 hours)

• FDSC 2300 - Principles of Food Technology 3 Semester Credit Hours
• FDSC 2302 - Elementary Analysis of Foods 3 Semester Credit Hours

•  

• FDSC 3303 - Food Sanitation 3 Semester Credit Hours

• OR

• FDSC 3309 - Food Safety 3 Semester Credit Hours

Electives (9 hours)

(Select nine hours from the following:)

• FDSC 3301 - Food Microbiology 3 Semester Credit Hours
• FDSC 3302 - Advanced Food Analysis 3 Semester Credit Hours
• FDSC 3304 - Fruit and Vegetable Processing 3 Semester Credit Hours
• FDSC 3305 - Principles of Food Engineering 3 Semester Credit Hours
• FDSC 4001 - Food Science Problems V1-6 Semester Credit Hours
• FDSC 4303 - Food Chemistry 3 Semester Credit Hours
• FDSC 4304 - Field Studies in Food Processing and Handling 3 Semester Credit Hours
• FDSC 4306 - Dairy Products Manufacturing 3 Semester Credit Hours
• FDSC 4307 - Poultry Processing and Products 3 Semester Credit Hours