Twin Cities campus
 
Twin Cities Campus

Food Science Minor

Food 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)
  • Program Type: Graduate minor related to major
  • Requirements for this program are current for Spring 2018
  • Length of program in credits (master's): 10
  • Length of program in credits (doctoral): 12
  • This program does not require summer semesters for timely completion.
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
  • via classroom (the majority of instruction is face-to-face)
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.
Required Courses
FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
FSCN 4121 - Food Microbiology (3.0 cr)
FSCN 4332 - Food Processing Operations (3.0 cr)
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 - Food Processing Operations (3.0 cr)
FSCN 5xxx
FSCN 8xxx
 
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· College of Food, Agricultural and Natural Resource Sciences

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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 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 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 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