The Minor in Fermentation and Food Science blends a science base with applied courses. The minor prepares students for employment in the food and beverage industry or in government in areas such as quality assurance, product development, research, food inspection, sensory evaluation, and consumer education.
Learning Objectives
Students will:
- Integrate and apply information from basic nutrition, food sciences, and biological and chemical concepts/processes to understand the production and quality of foods. Comprehend the approaches used to analyze relationships among food production, nutrition, and food safety.
- Demonstrate discipline-specific knowledge of the skills and competencies needed in food science and fermentation science and technology, including food microbiology, sensory evaluation, food chemistry, quality assessment, food production management, and the role of food in the promotion of health.
- Analyze the production, service, and consumption of foods and beverages, including financial aspects, functional skills, and efficient management of resources (with emphasis on safe service training and management).
- Assess and apply the science, history, culture, safety, health, and nutrition dimensions of foods and beverages to the food industry.
Effective Spring 2026
Students must satisfactorily complete the total credits required for the minor. Minors and interdisciplinary minors require 12 or more upper-division (300- to 400-level) credits.
Additional coursework may be required due to prerequisites.
| Code | Title | Credits |
|---|---|---|
| Required Courses: | ||
| FSHN 150 | Introduction to Human Nutrition | 3 |
| or FTEC 155 | Introduction to Food Science (GT-SC2) | |
| FTEC 110 | Food-From Farm to Table | 3 |
| Select a minimum of 15 additional credits from the following (a maximum of one CHEM subject code course is allowed): | 15 | |
| Cultural Aspects of Fermented Foods (GT-SS3) | ||
| Beer Styles and Tasting | ||
| Science of Food Fermentation | ||
| Careers in Fermentation and Food Science | ||
| Fermentation Microbiology | ||
| Fermentation Microbiology Laboratory | ||
| Brewing Processes | ||
| Introduction to Fermentation Unit Operations | ||
| Food Safety | ||
| Brewing Science I | ||
| Sensory Evaluation of Food Products | ||
| Food Chemistry | ||
| Brewing Science II | ||
| Food Production Operations | ||
| Internship | ||
| Independent Study | ||
| Alcohol Beverage Control and Management | ||
A maximum of one course may be selected from the following: | ||
| Foundations of Organic Chemistry | ||
| Fundamentals of Organic Chemistry | ||
| Modern Organic Chemistry I | ||
| Organic Chemistry I | ||
| Program Total Credits: | 21 | |