Campuses:
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Twin Cities Campus
Food Science B.S.Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Food science applies chemistry, microbiology, and engineering to the science and technology of making foods.
Chemistry--because foods undergo chemical reactions when they are heated, frozen, mixed with each other, and stored.
Microbiology--because many foods are made by microorganisms (e.g., bread, cheese, yogurt, sauerkraut, tempeh), and because microorganisms cause extensive, rapid, and often dangerous spoilage.
Physics and engineering--because foods must be constructed, moved through the factory, made safe, and distributed intact to the consumer.
Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe.
The food science program is offered through the College of Food, Agricultural and Natural Resource Sciences.
Program Delivery
This program is available:
Admission Requirements
For information about University of Minnesota admission requirements, visit the
Office of Admissions
website.
General Requirements
All students in baccalaureate degree programs are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the
liberal education requirements.
Required courses for the major, minor or certificate in which a student receives a D grade (with or without plus or minus) do not count toward the major, minor or certificate (including transfer courses).
Program Requirements
All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C- or better.
Foundation Courses
Students must take either MATH 1142 or MATH 1271 & MATH 1272, as well as BIOC 3021 or BIOC 4331 & BIOC 4332.
BIOL 1009 - General Biology
[BIOL]
(4.0 cr)
CHEM 1061 - Chemical Principles I
[PHYS]
(3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory
[PHYS]
(1.0 cr)
CHEM 1062 - Chemical Principles II
[PHYS]
(3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory
[PHYS]
(1.0 cr)
PHYS 1301W - Introductory Physics for Science and Engineering I
[PHYS, WI]
(4.0 cr)
STAT 3011 - Introduction to Statistical Analysis
[MATH]
(4.0 cr)
MATH 1142 - Short Calculus
[MATH]
(4.0 cr)
Students in both tracks must take BIOC 3021 or approved equivalent
BIOC 3021 - Biochemistry
(3.0 cr)
or
BIOC 4331 - Biochemistry I: Structure, Catalysis, and Metabolism in Biological Systems
(4.0 cr)
or
BIOC 4332 - Biochemistry II: Molecular Mechanisms of Signal Transduction and Gene Expression
(4.0 cr)
Interdisciplinary Learning
Core coursework which fulfills the CFANS requirement for an interdisciplinary course.
FSCN 1102 - Food: Safety, Risks, and Technology
[CIV]
(3.0 cr)
Experiential Learning
Course which fulfills the CFANS requirements for an Experiential Learning course
FSCN 4349 - Food Science Capstone
(2.0 cr)
Upper-division Writing Intensive within the major
Students are required to take one upper-division Writing Intensive course within the major. If that requirement has not been satisfied within the core major requirements, students must choose one course from the following list. Some of these courses may also fulfill other major requirements.
Take 0 - 1 course(s) from the following:
·
FSCN 4312W - Food Analysis
[WI]
(4.0 cr)
·
WRIT 3562W - Technical and Professional Writing
[WI]
(4.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Food Science Track A
Food Science Track A complies with the Core Competencies Student Learning Objectives of the Institute of Food Technologists (IFT): the professional organization in Food Science that provides approval to undergraduate programs. Students default into the Track A sub-plan. Students must meet with an adviser in order to declare the Track B sub-plan.
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists
(4.0 cr)
FSCN 1112 - Principles of Nutrition
[TS]
(3.0 cr)
FSCN 3102 - Introduction to Food Science
(3.0 cr)
FSCN 4121 - Food Microbiology
(3.0 cr)
FSCN 4122 - Food Fermentations and Biotechnology
(2.0 cr)
FSCN 4123 - Molecular Biology for Applied Scientists
(1.0 cr)
FSCN 4131 - Food Quality
(3.0 cr)
FSCN 4312W - Food Analysis
[WI]
(4.0 cr)
FSCN 4332 {Inactive}
(3.0 cr)
FSCN 4311 - Chemical Reactions in Food Systems
(2.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4481 {Inactive}
(1.0 cr)
Communication
WRIT 3562W - Technical and Professional Writing
[WI]
(4.0 cr)
Public Speaking/Professional Communication
COMM 1101 - Introduction to Public Speaking
[CIV]
(3.0 cr)
or
PSTL 1461 {Inactive}
[CIV]
(3.0 cr)
or
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment
[WI]
(3.0 cr)
Food Science Track B
Food Science Track B offers a plan of study with over 21 free electives, high impact experiential learning, and an interdisciplinary course. Track B provides students with the freedom to choose between five Areas of Emphasis that will prepare them to be competitive as they enter the workforce. The Areas of Emphasis are: 1) Advanced Food Technology 2) Nutrition (which includes enough coursework to add a Nutrition minor) 3) Chemistry 4) Microbiology 5) Biochemistry (which includes enough coursework to add a Biochemistry minor).
Students must meet with an adviser in order to declare Track B.
Additional Foundation Courses - Chemistry
CHEM 2301 - Organic Chemistry I
(3.0 cr)
or
BIOC 2331 {Inactive}
(3.0 cr)
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists
(4.0 cr)
FSCN 1112 - Principles of Nutrition
[TS]
(3.0 cr)
FSCN 3102 - Introduction to Food Science
(3.0 cr)
FSCN 4121 - Food Microbiology
(3.0 cr)
FSCN 4122 - Food Fermentations and Biotechnology
(2.0 cr)
FSCN 4123 - Molecular Biology for Applied Scientists
(1.0 cr)
FSCN 4131 - Food Quality
(3.0 cr)
FSCN 4312W - Food Analysis
[WI]
(4.0 cr)
FSCN 4332 {Inactive}
(3.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4481 {Inactive}
(1.0 cr)
Communication
WRIT 3562W - Technical and Professional Writing
[WI]
(4.0 cr)
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Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Biol 1009/Biol 1009H |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Chem 1061/ 1071/H/ 1081 |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 1.0 [max 1.0] |
Course Equivalencies: | Chem 1065/Chem 1075H |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Chem 1062/1072/1072H/1082/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 1.0 [max 1.0] |
Course Equivalencies: | Chem 1066/Chem 1076H |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Phys 1201W/1301W/1401V/1501V |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | AnSc 3011/ESPM 3012/Stat 3011/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Math 1271/Math 1381/Math 1571/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Math 1272/Math 1282/Math 1372/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | BioC 3021/BioC 3022/BioC 4331/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | BioC 3021/BioC 3022/BioC 4331/ |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Fall & Spring |
Credits: | 2.0 [max 2.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Writ 3562V/Writ 3562W |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Chem 2301/Chem 2331H |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Chem 2302/Chem 2332HChem 2304 |
Prerequisites: | Grade of at least C- in 2301 |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Chem 2311/Chem 2312H/2312 |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | BBE 4744/FScN 4331 |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 1.0 [max 1.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Writ 3562V/Writ 3562W |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Comm 1101/Comm 1101H/PSTL 1461 |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Prerequisites: | BIOL 1009, CHEM 1015 |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 5.0 [max 5.0] |
Course Equivalencies: | Biol 2032/MicB 3301/VBS 2032 |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 5.0 [max 5.0] |
Course Equivalencies: | Biol 2032/MicB 3301/VBS 2032 |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Chem 2301/Chem 2331H |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | BBE 4744/FScN 4331 |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 1.0 [max 1.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Writ 3562V/Writ 3562W |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Prerequisites: | BIOL 1009, CHEM 1015 |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 5.0 [max 5.0] |
Course Equivalencies: | Biol 2032/MicB 3301/VBS 2032 |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |