Food Science Technology

One basic need for all humans is food. With a decreasing population in agricultural areas and an increasing population in cities, the need to transport, process, and market food is increasing. Food scientists ensure that the food that arrives on a consumer's table is safe, nutritious, and enjoyable.

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.

Minnesota State University graduates in Food Science Technology have a good track record of successful placement in the food industry.

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.

Food Science Technology BS

Required General Education:

  • BIOL 105 General Biology I (4)
  • STAT 154 Elementary Statistics (3)
  • CHOOSE 4 credits: MATH 112, MATH 115 or MATH 121 (Math 121 is strongly suggested if graduate study is intended)

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

  • BIOL 106 General Biology II (4)
  • BIOL 220 Human Anatomy (4)
  • BIOL 270 Microbiology (4)
  • BIOL 330 Human Physiology (4)
  • BIOL 453 Biological Engineering Analysis I (4)
  • BIOL 478 Food Microbiology and Sanitation (4)
  • CHEM 201 General Chemistry I (5)
  • CHEM 202 General Chemistry II (5)
  • CHEM 305 Analytical Chemistry (4)
  • CHEM 322 Organic Chemistry I (4)
  • CHEM 323 Supplemental Organic Functional Group Chemistry (1)
  • CHEM 360 Principles of Biochemistry (4)
  • ENG 271W Technical Writing (4)
  • FCS 150 Food, Culture and You (3)
  • FCS 242 Nutrition for Helathcare Professionals (3)
  • FCS 340 Food Science (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)

Major Restricted Electives (choose 1 course)

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

Required Minor: none needed

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