Food Science Technology

College of Science, Engineering & Technology
Department of Biological Sciences
242 Trafton Science Center S
Phone: 507-389-2786

Program Director: Dorothy Wrigley, Ph.D. (Biology)

Faculty: Joye Bond, Ph.D. (Family and Consumer Science); Mary Hadley, Ph.D. (Chemistry); Gregg Marg, Ph.D. (Biology); Dorothy Wrigley, Ph.D. (Biology).

The food industry in the United States is highly competitive and innovative. There is an increasing need for degreed employees with a background in science and foods. There are many employment opportunities for food science technologists in Southern Minnesota. The Food Science Technology major is designed to prepare for future employment in several of the major aspects of the food industry: production, quality assurance and management; sanitation; research and development; and laboratory analysis.

Food Science Technology BS

Required General Education (7 credits):

• MATH 112 College Algebra (4)
• STAT 154 Elementary Statistics (3)

Required Support Courses (8 credits):

• CHEM 360 Principles of Biochemistry (4)
• CHEM 437 Food Chemistry (4)

Recommended Support Course (4 credits):

• MATH 121 Calculus I (4)

Required for Major (Core, 39-41 credits):

• BIOL 105 General Biology I (4)
• BIOL 106 General Biology II (4)
• FCS 240 Nutrition I (3)
• FCS 340 Food Science (4)
• BIOL 230 Human Physiology (4)
• BIOL 270 Microbiology (4)
• BIOL 453 Biological Engineering Analysis I (4)
• BIOL 478 Food Microbiology and Sanitation (4)
• FCS 444 Experimental Food Science (3)

Choose one course from the following:

• BIOL 497 Internship I (2-4)
• BIOL 499 Independent Study (2-4)

Required Electives (3 credits):

Choose one course from the following:

• BIOL 452 Biological Instrumentation (3)
• BIOL 467 Industrial Hygiene (3)

Required Minor: Yes. Chemistry.

Refer to the College regarding required advising for students on academic probation.

Policies/Information

Admission to major is granted by the Department of Biology and follows minimum University admission requirements:

• a minimum of 32 earned semester credits hours
• a minimum cumulative GPA of 2.00

GPA Policy. A minimum GPA of 2.00 must be maintained in the major.

P/N Grading Policy. All courses in the major must be taken for grade.