Food
Science - Academic
Minor
MINOR CODE - 117
ADVISOR CONTACT
Donna L. Keener
(765) 494-2766
dlkeener@purdue.edu
REQUIREMENTS:
Departmental permission is not required to enroll in this minor.
Eighteen (18) credits must be earned.
REQUIRED COURSES
Food Science Foundations - Ten credits required.
(3) FS 161 (Science of Food)
(3) FS 362 (Food Microbiology)
(4) FS 453 (Food Chemistry)
Food Processing - Two to four credits
required.
(3) ANSC 351 (Meat Science)
(1) ANSC 351L (Meat Science Laboratory)
(2) FS 245
(Food Packaging)
(3) FS 341 (Food Processing I)
(3) FS 368 (Dairy Products)
(3) FS 442 (Food Processing II)
(2) FS 455 (Cereal Chemistry and Processing)
(1) FS 541 (Postharvest Handling of Fruits and Vegetables)
Additional Food Science Courses - Four to six credits required.
(3) F&N 315 (Fundamentals of Nutrition)
(2) FS 222 (Safety of Foods: Headline Topics)
(1) FS 361 (Food Plant Sanitation)
(3) FS 431 (Physical Chemistry for Food and Agriculture)
(1) FS 444 (Statistical Process Control)
(2) FS 446 (Food Process Automation)
(4) FS 467 (Food Analysis)
(2) FS 476 (Functional Foods)
(1) FS 503 (Food Processing Management Simulation)
(2) FS 564 (Food Fermentations)
ANSC 221 (Principles of Animal
Nutrition) may be substituted for F&N 315 (Fundamentals
of Nutrition), but F&N 315 is preferred.
Purdue Agriculture Academic Programs
1140 Ag Admin Building, Room 7
West Lafayette, Indiana 47907-1140
Phone: (765) 494-8481
Fax: (765) 494-8469
E-mail: goecker@purdue.edu
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