NCSU Advising Central - Minor in Food Science




	Food Science Minor Department of Food Science College of Agriculture and Life Sciences 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