The minor in Food Science is designed for students interested in applying the basic sciences to the world's largest industry. The minor should be especially attractive to students in chemistry, chemical engineering, nutrition, and biological sciences as it provides a background for excellent employment and post-baccalaureate study opportunities in areas closely allied to their basic disciplines.
The minor consists of 25.0 credits. Interested students should consult with a culinary science faculty member to schedule courses appropriate for their background and goals.

