Department of Food Science & Technology

Food Processing Minor (Fd Proc, 023)

A minor in food processing is for students who wish to develop a better understanding of the fundamental principles of food processing for value addition, with a focus on plant operations. This minor will be especially helpful for those students who plan to work in the food industry. Topics covered include microbiology and engineering as food is processed and packaged.

The minor in Food Processing consists of 20 hours including 14-15 hours of required courses. If Microbiology 509 or 520 is taken for major or GEC, then 5 additional elective credits must be taken.

Required: 14-15 hours

Fd Sc&Te 401 Intro to Food Processing 3
Fd Sc&Te 648 Food Plant Operations 3
One from: 5
        Microbiology 509 Basic and Practical Microbiology  
        Microbiology 520 General Microbiology I  
One from: 3-4
        Fd Sc&Te 610 Dairy Processing  
        Fd Sc&Te 611 Cheese & Fermented Foods  
        Fd Sc&Te 613 Fruit & Vegetable Processing  
        Fd Sc&Te 630 Principles of Food Processing  
        Anim Sci 555.02 Meat Processing  
        FA&B Eng 481 Introduction to Food Process Engineering  
Electives: Select 5-6 hours from the following classes
(required and elective courses in the minor must total 20 credit hours)		  
Fd Sc&Te 410 HAACP 3
Fd Sc&Te 610 Dairy Processing 4
Fd Sc&Te 611 Cheese & Fermented Foods 4
Fd Sc&Te 613 Fruit & Vegetable Processing 4
Fd Sc&Te 621 Food Additives 3
Fd Sc&Te 630 Principles of Food Processing 3
Fd Sc&Te 636.01 Food Microbiology Lecture 3
Fd Sc&Te 649 Food Packaging 3
Anim Sci 555.02 Meat Processing 4
FA&B Eng 481 Introduction to Food Process Engineering 3

Restrictions and General Information

1. This minor is not available to students majoring in Food Science.
2. A minimum overall CPHR for courses comprising the minor shall be 2.0.
3. A minor should be declared at the time a student accumulates 90 hours.
4. A maximum of five credit hours may overlap between the minor and the GEC (foundations, natural
sciences, arts and humanities and social sciences).
5. Courses taken on a pass/non pass basis may not be applied to the minor.

For more information contact:

Jeff Culbertson, Coordinating Adviser

233 Parker Bldg.

2015 Fyffe Rd.

(614) 688-4219

culbertson.34@osu.edu

1/10/06

 

Department of Food Science & Technology

110 Parker Food Science & Technology Bldg.

2015 Fyffe Road

Columbus, OH 43210

Phone: (614) 292-6281 FAX: (614) 292-0218

E-mail webmaster: fst@osu.edu