FOOD SCIENCE MINOR
FOOD SCIENCE AND NUTRITION DEPARTMENT
Agricultural Sciences Bldg. (11), Room 261
(805) 756-2660
The Food Science minor is principally designed for students majoring in related academic disciplines who desire to seek employment in the food industry. Upon completion of this minor, students will have acquired the fundamental technical skills necessary to understand basic issues and concepts in food science such as food processing, food safety, quality assurance, and product development.
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Units |
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Required core: |
15-16 |
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FSN 170 Introductory Food Science (4) |
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FSN 217 Fundamentals of Food Processing Operations (4) |
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FSN 230 Elements of Food Processing (4) |
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(NSCI majors wishing to complete FDSC minor to substitute 4 unit course from Emphasis area courses as FSN 230 is a required course in NSCI curriculum) |
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FSN 331 Principles of Food Plant Sanitation (3) or FSN 333 Quality Assurance in Food Industries (4) |
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Emphasis area courses: |
11-12 |
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Select courses (11-12 units) from the following list to complete the requirements for the minor |
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Food Science and Technology |
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FSN 101 Orientation to Food Science (1) |
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FSN 209 Procurement and Use of Muscle Foods (3) |
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FSN 211 Muscle Food Science (3) |
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FSN 212 Meat Grading and Evaluation (2) |
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FSN 332 Statistical Quality Control (3) |
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FSN 336 Food Packaging (3) |
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FSN 338 Further Processing of Muscle Foods (3) |
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FSN 339 Cereal Science and Processing (3) |
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FSN 341 Wines and Fermented Foods (3) |
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FSN 407 Food Composition Science (4) |
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FSN 409 Sensory Evaluation of Food (4) |
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FSN 410 Nutritional Aspects of Food Processing (3) |
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FSN 431 Advanced Muscle Food Science (3) |
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FSN 436 Food Laws and Regulations (3) |
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FSN 439 Food Analysis (4) |
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DSCI 231 General Dairy Manufacturing (4) |
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BACT 421 Food Microbiology (4) |
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PM 250 Poultry Processing (3) |
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Go to Food Science Department Home Page
Go to 1997-98 Cal Poly Catalog
Go to Campus-Wide Programs List
08/19/97