Select 11 to 15 credit hours from the following:

• FDSCI 302 - Introduction to Food Science Credits: 3
• FDSCI 305 - Fundamentals of Food Processing Credits: 3
• FDSCI 501 - Food Chemistry Credits: 3
• FDSCI 600 - Food Microbiology Credits: 2
• FDSCI 601 - Food Microbiology Lab Credits: 2
• FDSCI 690 - Principles of HACCP and HARPC Credits: 3
• FDSCI 695 - Quality Assurance of Food Products Credits: 3
• FDSCI 727 - Chemical Methods of Food Analysis Credits: 2
• FDSCI 728 - Physical Methods of Food Analysis Credits: 2
• FDSCI 740 - Research and Development of Food Products Credits: 4

Select 0 to 4 credit hours from the following:

• Processing Electives (300 level or higher)
• FDSCI prefix (300 or higher except for FDSCI 310 and 500)

Note

Students must complete a petition for admission into the minors program (contact location is 134 Weber Hall) and work with a food science and industry advisor to tailor courses to meet their individual needs.

Total credit hours: (15)