University Catalog 2023-2024

Food Science (Minor)

To see more about what you will learn in this program, visit the Learning Outcomes website!

The Food Science minor is designed to provide students with important food science principles and concepts. It should give a competitive edge to individuals seeking employment in the food, pharmaceutical and related industries as a chemist, microbiologist, engineer, nutritionist, business specialist, or technical writer.This minor will provide technical information to improve the student’s knowledge and understanding of food and its manufacture. While a comprehensive coverage of Food Science cannot be accomplished in 15 credit hours, flexibility in developing the minor permits tailoring each program to complement a student’s major. An introductory course (FS 201 Introduction to Food Science) is required, but other courses at the 200, 300 and 400 level may be selected build on the basic discipline courses in the student’s major.


Students may declare their desire to complete the Food Science minor by contacting Dr. Harris as listed below. Students will be assigned an advisor to help them in selecting coursework for the minor.


Dr. Harris will certify the minor prior to graduation. The minor must be completed no later than the semester in which the student expects to graduate from his or her degree program. Information about adding a minor is available on the Student Services Center website.

Contact Person

Dr. Keith Harris
Associate Professor, Food Science
116B Schaub Hall

SIS Code:  11FDM

Plan Requirements

  • Completion of a minimum of 15 credits
  • A grade of ‘C’ or better.
  • The minor must include one introductory course (FS 201 Introduction to Food Science), and 12 additional hours at the 200, 300 or 400 level.
Required Courses
FS 201Introduction to Food Science3
Select two of the following:6
Principles of Food and Bioprocess Engineering
Chemistry of Food and Bioprocessed Materials
Food Microbiology
Food Preservation
Elective Courses6
Principles of Food and Bioprocess Engineering
Careers in Food and Bioprocessing Sciences
Introduction to Human Nutrition
Muscle Foods and Eggs
Milk and Dairy Products
Science of Food Preparation
Food Safety Management Systems
Introduction to Microbiological Food Safety Hazards
Food Sanitation
Chemistry of Food and Bioprocessed Materials
Analytical Techniques in Food & Bioprocessing Science
Food Microbiology
Food Microbiology Lab
Quality Control in Food and Bioprocessing
Food Preservation
Food Laws and Regulations
Problems and Design in Food and Bioprocessing Science
Total Hours15

No more than 1 credit of experimental investigation taken as FS 493 Research Experience in Food Science may be used toward the minor.