The minor in food science is designed to broaden the student’s knowledge of science and in particular food chemistry, food microbiology, and food engineering. The food science minor is suitable for students who intend to pursue careers in engineering, microbiology, chemistry, scientific journalism, hospitality management, or science secondary education.
A minimum 2.5 GPA is required for enrollment in this minor.
For more information about the food science minor, please contact:
Ms. Terri Cummings
Department of Food Science and Human Nutrition
264 Bevier Hall
An undergraduate minor is a coherent program of study requiring some depth in the subject, but not as extensive of a program as the major, and allow students to gain expertise in an area secondary to their major. Our campus has more than 100 undergraduate minors to choose from. Most minors entail a comprehensive study of the discipline, rather than focusing on a narrow subfield of study. In general, minors consist of at least 16 and no more than 21 hours of coursework.