Minor in Food Processing and Technology

The Food Processing and Technology Minor provides undergraduates with an introduction to food processing and technology to complement technical or business skills acquired in other majors. This minor offers students interested in careers in the food industry – but whose primary interest is outside the traditional realm of food science – an introduction to food processing, food safety, food laws and food quality assurance. This minor provides students with the fundamental knowledge of food science to broaden their educational background and enhance their attractiveness to employers.

Requirements for the Food Processing and Technology Minor

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One of the following courses (3 credits):

ANS 201 – Animal Products (3 credits)
FSC 211 –Principles of Food Science (3 credits)

The following course (3 credits):

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FSC 325 – Food Processing: Unit Operations (3 credits)

Two of the following courses (5-6 credits):

FSC 342 - Food Safety and HACCP (3 credits)
FSC 420 - Quality Assurance (2 credits)
FSC 421- Food Laws and Regulations (3 credits)

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Two of the following courses (6 credits):

CEM 482 - Science and Technology of Wine Production (3 credits)
CHE 483 - Brewing and Distilled Beverage Technology (3 credits)
FSC 430 - Food Processing: Fruits and Vegetables (3 credits)
FSC 431 - Food Processing: Cereals (3 credits)
FSC 432 - Food Processing: Dairy (3 credits)
FSC 433- Food Processing: Muscle Foods (3 credits)
FSC 481 - Fermented Beverages (3 credits)

To enroll in the Minor in Food Processing and Technology, contact:

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Jeffrey Swada, PhD
G.M. Trout Food Science & Human Nutrition Building
469 Wilson Rd, Room 106D
East Lansing, MI  48824
Phone: (517) 884-5993
Fax: (517) 432-5295
E-mail: swadajef@msu.edu

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