Food Safety and Quality (Minor)
The minor in Food Science and Quality develops students’ preparedness for careers along the farm-to-fork food supply chain. This curriculum engages students with regulations, processing technologies, and standards relevant to food and animal feed production.
The coursework provides flexibility such that students can tailor a plan that complements their major and career interests. Some courses are available as online courses, and others are only available as face-to-face courses. Students must complete a minimum of 15 credits.
Admissions
Students may declare their desire to complete the minor by contacting Dr. Stevenson as listed below. Students will receive help in selecting coursework for the minor.
Certification
Dr. Stevenson will certify the minor prior to graduation. The minor must be completed no later than the semester in which the student expects to graduate from his or her degree program. Information about adding a minor is available on the Student Services Center website.
Contact Person
Dr. Clint Stevenson
Professor and Distance Education Coordinator
116D Schaub Hall
919.513.2064
cdsteve3@ncsu.edu
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 | |