FOOD SCIENCE MINOR

Food science is an academic discipline that utilizes fundamental approaches for solving applied science problems associated with the acquisition and processing of food. The Minor in Food Science provides students with an opportunity to focus coursework in this popular field. The U.S. food industry is the 2nd largest employer nationwide. The northeast, and Connecticut specifically, boast an abundant food industry with numerous employment opportunities. Completion of the Minor requirements will provide students with a basic background sufficient to seek employment in the industry or to pursue graduate work.

Requirements: Students who plan to graduate with a minor in Food Science must complete 18 approved food science credits and must take the following 4 courses:

Additional courses from the following to meet the 18 total credit requirement:

  • ANSC 1645/NUSC 1160            The Science of Food
  • NUSC 1165                               Principles of Nutrition
  • NUSC 3234                               Food Comp and Prep Lab
  • ANSC 2690                               Animal Science Field Excursions
  • ARE 1150                                  Principles of Agricultural and Resource Economics
  • NUSC 1167                               Food, Culture and Society

    * No more than 6 credits of the courses listed above may be used toward requirements for the major (i.e. At least 12 credits must not duplicate courses used in the major)

    * Students must earn a grade of "C" (2.0) or higher in each individual course listed above

    * Students must earn a grade point average of 2.5 or higher for all courses listed above

    Students with questions regarding the Food Science Minor should email Dr. Richard Mancini or Dr. Cameron Faustman.

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