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 developing healthy, safe, convenient, and innovative food products with extended shelf life. Chemistry is a major component in food science because foods and their constituents undergo chemical reactions and interactions during thermal treatment, processing, refrigeration, freezing, storage and in the presence of unique additives or microbes. These chemical reactions and interactions impact flavor, texture, shelf life, and overall consumer acceptability. Microbiology is also key to the food science discipline. Food processing may involve the use of microorganisms as in the production of bread, cheese, yogurt, sauerkraut, and tempeh. On the other hand, control of spoilage and pathogenic microorganisms is important to extend a product’s shelf life, ensure safety, and prevent foodborne outbreaks. Physics, mathematics, and engineering are applied in food science because foods must be prepared on a large scale utilizing various mechanical and automated procedures to ensure safety and product consistency. In the food science major, students also learn about sensory/consumer science, packaging, nutritional labeling, analytical procedures, as well as government regulations. 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. At least 18 upper division credits must be taken at the University of Minnesota Twin Cities campus.
Foundation Courses
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)
STAT 3011 - Introduction to Statistical Analysis
[MATH]
(4.0 cr)
MATH 1142 - Short Calculus
[MATH]
(4.0 cr)
or
MATH 1571H - Honors Calculus I
[MATH]
(4.0 cr)
or
MATH 1271 - Calculus I
[MATH]
(4.0 cr)
PHYS 1201W {Inactive}
[PHYS, WI]
(5.0 cr)
or
PHYS 1301W - Introductory Physics for Science and Engineering I
[PHYS, WI]
(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 Sub Plan A
Food Science Sub Plan A is an approved program by the Institute of Food Technologists (IFT), the professional organization for Food Science, and thus complies with the core competencies and student learning outcomes of IFT. Sub Plan A is comparable to other Food Science Programs across the nation that have IFT approval. Students graduating with Sub Plan A are in a competitive position to secure food industry jobs. Freshman and transfer students default into the Sub Plan A sub-plan. Students must meet with an adviser in order to declare Sub Plan B.
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists
(4.0 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 4113 - Ingredient Functionality and Applications in Food
(2.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4482 - Sensory Evaluation of Food Quality
(2.0 cr)
FSCN 1112 - Principles of Nutrition
[TS]
(3.0 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
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment
[WI]
(3.0 cr)
Food Science Sub Plan B
Food Science Sub Plan B is a shorter program than Sub Plan A. Students may use the free credits to minor in a different field, such as Chemistry, Microbiology, Biochemistry, Economics, Business management, or any other field of interest based on future career choices. Food Science Sub Plan B is not approved by IFT.
Professional Courses
FSCN 4113 - Ingredient Functionality and Applications in Food
(2.0 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 4482 - Sensory Evaluation of Food Quality
(2.0 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: | 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/ |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
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: | Phys 1201W/1301W/1401V/1501V |
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 |
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: | 2.0 [max 4.0] |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall, Spring & Summer |
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: | 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: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
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: | 2.0 [max 4.0] |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
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 |