Campuses:
Twin Cities campus
This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.
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Twin Cities Campus
Food Science MinorFood Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Link to a list of faculty for this program.
Contact Information
Department of Food Science and Nutrition, 225 Food Science and Nutrition Building, 1334 Eckles Avenue, Saint Paul, MN 55108 (612-624-6753; fax: 612-625-5272)
Email:
fsgrad@umn.edu
Food science applies scientific principles to the manufacture, distribution, marketing, and consumer aspects of food. Food scientists apply the basic principles and techniques of many disciplines, including chemistry, physics, microbiology, and nutrition, to food processing and preservation, new product development, and food marketing. Food scientists are concerned with the theoretical and practical aspects of the food chain, from the production of raw materials to the use of food products by consumers. Students may emphasize the chemistry, engineering, microbiology, nutrition, or technology of food products.
Program Delivery
Prerequisites for Admission
For an online application or for more information about graduate education admissions, see the
General Information section of this
website.
Program Requirements
Use of 4xxx courses toward program requirements is permitted under certain conditions with adviser approval.
Program Sub-plans
Students are required to complete one of the following sub-plans.
Students may not complete the program with more than one sub-plan.
Masters
Students wishing to complete the Food Science minor must consult with the Food Science director of graduate studies to establish specific requirements and goals for an acceptable minor program of study.
Doctoral
Required Courses
Students wishing to complete the food science minor must consult with the Food Science director of graduate studies to establish specific requirements and goals for an acceptable minor program of study.
In addition to the 3 courses listed below, students pursuing the doctoral minor must take at least 3 5xxx- or 8xxx-level FSCN credits.
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4121 - Food Microbiology
(3.0 cr)
FSCN 4332 {Inactive}
(3.0 cr)
FSCN 5xxx
FSCN 8xxx
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