Food Safety and Quality (Minor)
Plan Requirements
Completion of a minimum of 15 credits and an overall GPA of 2.0
| Code | Title | Hours | Counts towards |
|---|---|---|---|
| Required Courses | |||
| Select one of the following: | 3 | ||
| Basics of Food Safety & Quality | |||
| Quality Control in Food and Bioprocessing (Restriction: FS, Bioprocessing, PSC, ANS, and NT students. Others may enroll with permission from the instructor. Section 601 is restricted to true distance education students (not regular term students).) | |||
| Select one of the following: | 3 | ||
| Food Microbiology | |||
| Food Laws and Regulations | |||
| Elective Courses | 9 | ||
| Introduction to Food Science | |||
| Muscle Foods and Eggs | |||
辞谤听笔翱听322 | Muscle Foods and Eggs | ||
| Introduction to Brewing Science and Technology | |||
| Brewing Practices and Analyses | |||
| Analytical Techniques in Food & Bioprocessing Science | |||
| Quality Control in Food and Bioprocessing | |||
| Food Preservation | |||
| Brewing Equipment, Controls and Operations | |||
| Food Microbiology Lab and Food Microbiology | |||
| Food Microbiology | |||
| Food Safety Management Systems (Pre-Requisite 贵厂听250) | |||
| Postharvest Physiology | |||
| Poultry Processing and Products | |||
| Food Laws and Regulations | |||
| Live Poultry and Poultry Product Evaluation, Grading, and Inspection | |||
| Meat Safety and Quality Systems | |||
| Feed Manufacturing Technology | |||
| Introduction to Food Process Engineering | |||
| Temperate-Zone Tree Fruits: Physiology and Culture | |||
| Small Fruit Production | |||
| Vegetable Production | |||
| Crop Physiology and Production in Controlled Environments | |||
| Total Hours | 15 | ||
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