Food Science Minors
Interested in food, brewing, manufacturing or public health? Our minors develop your specialized food industry expertise while complementing your major field of study.
Open to students from a wide range of disciplines, these programs help build valuable technical, analytical and problem-solving skills while providing insight into one of the world's most dynamic and essential industries.
Choose from brewing science, food processing or food safety to gain knowledge that can help set you apart and support your career goals.
Brewing science minor
The 15-credit hour brewing science minor combines the art and science of brewing, providing students with a deeper understanding of fermentation, ingredient functionality, production processes and quality assurance. Students gain insight into the challenges and innovations shaping today's brewing industry while connecting classroom concepts to real-world applications.
The minor includes opportunities to learn from industry professionals and explore brewing operations firsthand through local brewery tours. It is designed for students interested in brewing and fermentation careers, as well as enthusiasts seeking a deeper technical understanding of the craft.
Food processing minor
The food processing minor is designed for students outside the Department of Food Science and Technology who want to develop a stronger understanding of how foods are manufactured, processed, packaged and distributed. Students explore the scientific and technological principles used to transform raw ingredients into safe, high-quality food products.
Coursework introduces key concepts in food engineering, microbiology, processing operations and quality management, providing knowledge that complements majors across agriculture, engineering, biological sciences, business and related fields
Food safety minor
The food safety minor is designed for students outside the Department of Food Science and Technology who are interested in the science of keeping food safe throughout the supply chain. Students gain an understanding of the microbiological, regulatory and quality assurance principles that help protect public health and ensure consumer confidence.
This minor is particularly valuable for students interested in careers related to food production, public health, regulatory affairs, quality assurance and supply chain management. Coursework focuses on the challenges and strategies involved in preventing foodborne illness and maintaining food safety throughout the food supply chain.