| Required Courses | ||
| FSN 125 | Introduction to Food Science | 4 |
| or FSN 230 | Elements of Food Processing | |
| FSN 204 | Food Processing Operations | 4 |
| FSN 335 | Food Quality Assurance | 4 |
| Emphasis Area | ||
| Select from the following: | 16 | |
| At least 10 units must be at the 300-400 level | ||
| Meat Science | ||
| HACCP for Meat and Poultry Operations | ||
| Processed Meat Products | ||
| General Dairy Manufacturing | ||
| Cereal and Bakery Science | ||
| Elements of Food Safety | ||
| Sensory Evaluation of Food | ||
| Principles of Food Engineering | ||
| Fermented Foods | ||
| Packaging Function in Food Processing | ||
| Food Analysis | ||
| Food Plant Sanitation and Prerequisite Programs | ||
| Food Laws and Regulations | ||
| Food Safety | ||
| Food Product Development | ||
| Nutritional Implications of Food Industry Practices | ||
| Food Engineering | ||
| Advanced Food Processing | ||
| Food Microbiology | ||
| Total units | 28 | |
Food Science Minor
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