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Minor in Food Science

Preparation for employment in the Food Science Industry may be developed through completion of this program of study. Eighteen units including:

Take all the following:

  • FSCI 332 Food Science (3)
    Prerequisites: CHEM 227, HFHM 176, MICR 200.
  • FSCI 338 Introduction to Food Processing (3)
    Prerequisite: FSCI 332.
  • FSCI 432 Food Analysis (3)
    Prerequisites: CHEM 227, FSCI 332 or equivalent.
  • FSCI 435 Food Processing, Preservation and Packaging (3)
    Prerequisites: FSCI 332 or consent of instructor.
  • FSCI 492F Internship in Food Science (3)
    Prerequisites: Senior standing; a 2.5 overall GPA or a 3.0 major GPA; approval of faculty advisor in Food Science; and FSCI 332.

Take 3 units from the following:

  • FCS 497 Directed Studies
    Prerequisites: Upper division standing, consent of instructor.
    Not open for credit to students with credit in FCSE 497.
  • MICR 325 Emerging Infectious Diseases
    Prerequisites: MICR 211 with a grade of "C" or better and consent of instructor.
  • NUTR 336 Social and Cultural Aspects of Food and Health (3)
    Prerequisites: For Dietetics Concentration NUTR 132, NUTR 234, SOC 335; for Nutritional Sciences Concentration NUTR 132, SOC 335.

Adhere to prerequisites below, some fulfill GE requirements:

  • 1. CHEM 111A is a prerequisite for CHEM 227;
  • 2. HFHM 235, CHEM 227, and MICR 200 are prerequisites for FSCI 332;
  • 3. FSCI 332 is a prerequisite for FSCI 338, FSCI 432, FSCI 435, and FSCI 492F;
  • 4. PSY 100 or SOC 100 or ANTH 120 or equivalent and NUTR 132 are prerequisites for NUTR 336;
  • 5. MICR 200 will meet the prerequisite for MICR 325 for Food Science minors.

The Minor in Food Science is available to any non-Food Science major.


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