The Minor in Food Processing and Technology is available as an elective to students who are enrolled in bachelor’s degree programs in the College of Agriculture and Natural Resources (other than the Bachelor of Science degree program with a major in food science), The School of Hospitality Business, the Department of Microbiology, Genetics, and Immunology and to students who are enrolled in the Environmental Biology/Microbiology and Microbiology coordinate majors in Lyman Briggs College. The Department of Food Science and Human Nutrition administers the minor.
The primary educational objective of the minor is to provide students with basic knowledge of food processing. The undergraduate coordinator for food science in the Department of Food Science and Human Nutrition is available to assist students in planning their programs of study for the minor.
With the approval of the college and department that administer the student’s degree program, the courses that are used to satisfy the requirements for the minor may also be used to satisfy the requirements for the bachelor’s degree.
Requirements for the Minor in Food Processing and Technology
The student must complete:
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| 1. |
One of the following courses (3 credits): |
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ANS |
201 |
Animal Products |
3 |
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FSC |
211 |
Principles of Food Science |
3 |
| 2. |
The following course (3 credits): |
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FSC |
325 |
Food Processing: Unit Operations |
3 |
| 3. |
Two of the following courses (5 or 6 credits): |
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FSC |
342 |
Food Safety and Hazard Analysis Critical Control Point Program |
3 |
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FSC |
420 |
Quality Assurance |
2 |
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FSC |
421 |
Food Laws and Regulations |
3 |
| 4. |
Two of the following courses (6 credits): |
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CEM |
482 |
Science and Technology of Wine Production |
3 |
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CHE |
483 |
Brewing and Distilled Beverage Technology |
3 |
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FSC |
430 |
Food Processing: Fruits and Vegetables |
3 |
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FSC |
431 |
Food Processing: Cereals |
3 |
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FSC |
432 |
Food Processing: Dairy Foods |
3 |
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FSC |
433 |
Food Processing: Muscle Foods |
3 |
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FSC |
481 |
Fermented Beverages |
3 |