FSFMINU - Food Science and Fermentation

Undergraduate Minor

College of Agriculture, Life & Environmental Sciences

Undergraduate

The Food Science and Fermentation Minor explores the processing, regulation, health, safety, innovation, and marketing of consumer foods and beverages. Classes include delivery of foundational knowledge and hands-on applications through a range of faculty-mentored labs. Focal areas for learning include product development, nutritional analysis and food label development, design of experiments, sensory evaluation, microbiology, and the culinary exploration of novel foods. The Minor can complement and reinforce a range of majors from Chemistry, Biology, Microbiology, Engineering, and Business to provide a valuable window into the science and operational foundations of the food and beverages industry. Internships and Directed Research are highly recommended as part of this Minor.

- Design food research experiments to test out theories from hypotheses to conclusions.
- Apply effective communication skills to share knowledge, ideas, and recommendations to accomplish goals and build relationships within the food and beverage community.
- Apply the principles of product development including ingredient selection, food additives, use of FDA regulations, processes, nutritional considerations, sensory and microbial analysis, and project management to create timely results that can be demonstrated, communicated and defended in front of Food Science and Nutrition experts in a public forum.