This minor addresses food science as an academic discipline which utilizes approaches for solving applied science problems associated with the acquisition and processing of food. All students are required to complete at least 15 credits as outlined below:
- All of the following: ANSC/NUSC 1645; ANSC 4341; NUSC 3233.
- One of the following: ANSC 3343, 3641.
- Additional course from Group B, or the following list to meet the 15 credit total minimum requirement: ANSC 3318, 5641; ARE 2260; NUSC 5500; SPSS 2100.
Students must earn a combined grade point average of 2.5 or higher for all courses listed above.
The minor is offered by the Animal Science Department and the Nutritional Sciences Department.