Food Safety and Quality (Minor)
Plan Requirements
Completion of a minimum of 15 credits and an overall GPA of 2.0
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| Select one of the following: | 3 | |
| Basics of Food Safety & Quality | ||
| Quality Control in Food and Bioprocessing (Restriction: FS, Bioprocessing, PSC, ANS, and NT students. Others may enroll with permission from the instructor. Section 601 is restricted to true distance education students (not regular term students).) | ||
| Select one of the following: | 3 | |
| Food Microbiology | ||
| Food Laws and Regulations | ||
| Elective Courses | 9 | |
| Introduction to Food Science | ||
| Muscle Foods and Eggs | ||
or PO 322 | Muscle Foods and Eggs | |
| Introduction to Brewing Science and Technology | ||
| Brewing Practices and Analyses | ||
| Analytical Techniques in Food & Bioprocessing Science | ||
| Quality Control in Food and Bioprocessing | ||
| Food Preservation | ||
| Brewing Equipment, Controls and Operations | ||
| Food Microbiology Lab and Food Microbiology | ||
| Food Microbiology | ||
| Food Safety Management Systems (Pre-Requisite FS 250) | ||
| Postharvest Physiology | ||
| Poultry Processing and Products | ||
| Food Laws and Regulations | ||
| Live Poultry and Poultry Product Evaluation, Grading, and Inspection | ||
| Meat Safety and Quality Systems | ||
| Feed Manufacturing Technology | ||
| Introduction to Food Process Engineering | ||
| Temperate-Zone Tree Fruits: Physiology and Culture | ||
| Small Fruit Production | ||
| Vegetable Production | ||
| Crop Physiology and Production in Controlled Environments | ||
| Total Hours | 15 | |