Academic Programs Catalog

College of Agriculture and Natural Resources

Department of Food Science and Human Nutrition

Undergraduate Programs
Minor in Food Processing and Technology

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 and Molecular Genetics 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:

               
1. One of the following courses (3 credits):  
  ANS 201 Animal Products 3
  FSC 211 Principles of Food Science 3
2. The following course (3 credits):  
  FSC 325 Food Processing: Unit Operations 3
3. Two of the following courses (5 or 6 credits):  
  FSC 342 Food Safety and Hazard Analysis Critical Control Point Program 3
  FSC 420 Quality Assurance 2
  FSC 421 Food Laws and Regulations 3
4. Two of the following courses (6 credits):  
  CEM 482 Science and Technology of Wine Production 3
  CHE 483 Brewing and Distilled Beverage Technology 3
  FSC 430 Food Processing: Fruits and Vegetables 3
  FSC 431 Food Processing: Cereals 3
  FSC 432 Food Processing: Dairy Foods 3
  FSC 433 Food Processing: Muscle Foods 3
  FSC 481 Fermented Beverages 3