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Description | Requirements
| Required Courses | Elective
Courses | Admissions/Certification of Minor
| Contact
Description
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) 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.
Requirements
- Completion of a minimum of 15 credits
- A grade of 'C' or better.
- The minor must include one introductory course (FS 201), and 12 additional
hours at the 200, 300 or 400 level.
Required
Courses (9 credit hours)
FS 201 Food Science and the Consumer (3 cr)
AND choose 2 of the following courses:
FS
231 Principles of Food and Bioprocess Engineering (4 cr)
FS
402 Chemistry of Food and Bioprocessed Materials (4 cr)
FS
(MB)405* Food Microbiology (3 cr)
FS
421 Food Preservation (3 cr)
*MB 401 General Microbiology (4 cr) may be substituted for FS(MB)
405 by any student whose major does not require MB 401.
Elective
Courses (6 credit hours)
FS
231 Principles of Food and Bioprocess Engineering (4 cr)
FS
290 Careers in Food Science (1 cr)
FS
(ANS/PO)322 Muscle Food and Eggs (3 cr)
FS
(ANS)324 Milk and Dairy Products (2 cr)
FS
(ANS/PO)350 Introduction to HACCP (3 cr)
FS
(NTR)301 Introduction to Human Nutrition (3 cr)
FS
402 Chemistry of Food and Bioprocessed Materials (4 cr)
FS
403 Analytical Techniques in Food and Bioprocessing Science (4 cr)
FS
(MB)405 Food Microbiology (3 cr)
FS
(MB)406 Food Microbiology Laboratory (1 cr)
FS
416 Quality control of Food and Bioprocessing (3 cr)
FS
421 Food Preservation (3 cr)
FS
425 Processing Dairy Products (3 cr)
FS
453 Food Laws and Regulations (3 cr)
FS
475 Problems and Design in Food and Bioprocessing Science (3 cr)
FS
493** Special Problems in Food Science (1-3 cr)
FS
495 Special Topics in Food Science (1-3 cr)
**No more than 1 credit of experimental investigation taken as FS 493
may be used toward the minor.
Admissions
and Certification of Minor
Admissions
Students may declare their desire to complete the Food Science minor
by contacting Dr. Farkas as listed below. Students will be assigned
an adviser to help them in selecting coursework for the minor.
Certification
Dr. Farkas 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. Paperwork for certification
should be completed no later than during the registration period for
the student's final semester at NC State.
Contact
Person
Dr. Brian E. Farkas
100B Schaub Hall
919.513.2096
befarkas@ncsu.edu
last modified: August 5, 2009
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