Offered at: San Luis Obispo Campus
The minor is principally designed for students majoring in related academic disciplines who desire employment in the food industry. Students acquire the fundamental technical skills necessary to understand basic issues and concepts in food science such as food processing, food safety, and quality assurance. See the department Food Science minor coordinator for criteria for admission into the Food Science minor.
Program Learning Objectives
- Employ critical thinking skills in addressing food science issues.
- Practice knowledge, ethics, and technical skills needed to succeed in food science fields and post-graduate studies.
- Demonstrate effective written and oral communication skills.
- Participate actively as part of a problem-solving team.
- Demonstrate cultural competence in interactions with diverse populations.
- Formulate solutions to practical problems in food safety, production, development, and sustainability.
Minor Requirements and Curriculum
The minor must be completed prior to, or at the same time as, the requirements for the bachelor's degree. A major and a minor may not be taken in the same degree program, and a minor is not required for a degree. Requirements for the minor include:
- At least half of the units must be from upper-division courses (3000-4000 level).
- At least half of the units must be taken at Cal Poly (in residence).
- No more than one-third of the units will be taken with credit-no credit grading (CR/NC), not counting courses with mandatory CR/NC. Departments may further limit CR/NC grading if desired.
- A minimum 2.0 GPA is required in all units counted for completion of the minor.
| Code | Title | Units |
|---|---|---|
| REQUIRED COURSES | ||
| FDSC 1110 | Introduction to Food Science and Sustainability | 3 |
| or FSN 1111 | Elements of Food Processing | |
| FDSC 3340 | Food Quality Assurance and Prerequisite Programs | 4 |
| FDSC 3345 | Food Safety and Sanitation | 4 |
| Approved Electives | ||
| Select from the following: 1 | 9 | |
| Meat Science | ||
| Meat Science Laboratory | ||
| Meat Industry Study Tour | ||
| Poultry Meat and Egg Production and Processing | ||
| General Dairy Manufacturing | ||
| Food Laws and Regulations | ||
| Food Processing and Engineering I | ||
| Food Chemistry | ||
| Food Analysis | ||
| Sensory Evaluation of Food | ||
| Food Processing and Engineering II | ||
| Food Safety Modernization Act: Human Food Safety and Produce Safety | ||
| Fermented Foods | ||
| Brewing Science | ||
| Brewing Methods | ||
| Total Units | 20 | |
- 1
- Additional prerequisites may be needed to complete this requirement.