Twin Cities campus
Twin Cities Campus

Food Science Minor

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Undergraduate minor related to major
  • Requirements for this program are current for Spring 2015
  • Required credits in this minor: 20 to 28
See major description for more information.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Minor Requirements
Many courses in the minor have prerequisites that do not count towards the 20 credits.
Minor Courses
Take 20 or more credit(s) from the following:
· BBE 4744 - Engineering Principles for Biological Scientists (4.0 cr)
· FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
· FSCN 3102 - Introduction to Food Science (3.0 cr)
· FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
· FSCN 4121 - Food Microbiology (3.0 cr)
· FSCN 4122 - Food Fermentations and Biotechnology (2.0 cr)
· FSCN 4131 - Food Quality (3.0 cr)
· FSCN 4312W - Food Analysis [WI] (4.0 cr)
· FSCN 4332 - Food Processing Operations (3.0 cr)
· FSCN 4349 - Food Science Capstone (2.0 cr)
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View future requirement(s):
· Fall 2018
· Fall 2016
· Spring 2016

View checkpoint chart:
· Food Science Minor
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BBE 4744 - Engineering Principles for Biological Scientists
Credits: 4.0 [max 4.0]
Course Equivalencies: 00793 - BBE 4744/FScN 4331
Grading Basis: A-F or Aud
Typically offered: Every Fall
Material/energy balances applied to processing systems. Principles of fluid flow, thermodynamics, heat, mass transfer applied to food and bioprocess unit operations such as pumping, heat exchange, refrigeration/freezing, drying, evaporation, and separation. prereq: [Math 1142 or Math 1271], Phys 1101; intended for non engineering students
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 4112 - Food Chemistry and Functional Foods
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
FSCN 4121 - Food Microbiology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
FSCN 4122 - Food Fermentations and Biotechnology
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
FSCN 4312W - Food Analysis (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
FSCN 4332 - Food Processing Operations
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
FSCN 4349 - Food Science Capstone
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior