Campuses:
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.
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
Email:
fscngrad@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
Special Application Requirements:
Students interested in the minor are strongly encouraged to confer with their major field advisor and director of graduate studies, and the Food Science director of graduate studies regarding feasibility and requirements.
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.
All courses graded both A-F and S/N must be taken on the A-F grade basis, with a minimum grade of B-, to be applied to the minor.
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
Doctoral
Additional Coursework (3 credits)
Doctoral students select at least 3 additional credits, in consultation with the Food Science director of graduate studies, to complete the 12-credit minimum.
FSCN 5xxx
FSCN 8xxx
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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 |