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Agricultural Science 017
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Minor in Agroecology (21-24 credits)
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Minor in Environmental and Business Economics (21-23 credits)
Minor in Environmental Policy, Institutions, and Behavior (21 credits)
Minor in Environmental Sciences (21 credits)
Minor in Equine Science (18-21 credits)
Minor in Food Science (18-21 credits)
Minor in Marine Sciences (18 credits)
Minor in Meteorology (18 credits)
Minor in Natural Resource Management (20-25 credits)
Minor in Nutrition (20-24 credits)
Minor in Plant Science (18-20 credits)
Certificate in Environmental Geomatics (19 credits)
Certificate in Environmental Planning (21 credits)
Certificate in Food Systems Education and Administration (21-22 credits)
Certificate in Horticultural Therapy (29 credits)
Certificate in International Agriculture/Environment (21-23 credits)
Certificate in Medicinal and Economic Botany (24-25 credits)
Certificate in Professional Youth Work (19-21 credits)
Certificate in Social Strategies for Environmental Protection (27 credits)
Certificate in Urban/Community Forestry (27.5-29.5 credits)
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Catalogs
New Brunswick Undergraduate Catalog 2007-2009 School of Environmental and Biological Sciences Programs of Study Minors and Certificate Programs Minor in Food Science (18-21 credits)  

Minor in Food Science (18-21 credits)


Adviser: Mukund Karwe; Food Science Building, Room 221, 732-932-9611, ext. 224 (karwe@aesop.rutgers.edu)

Prerequisite: Many electives in this program require introductory courses in biology, chemistry, and/or physics.

Required courses (6)

  11:400:103  Science of Food (3)

  11:400:104  Food and Health (3)

Electives (12-15)

A minimum of four courses totaling at least 12 credits from the following list, for which the prerequisites are fulfilled or instructor's permission is granted. See course descriptions for prerequisites

  11:400:201  Principles of Food Science (3)

  11:400:301  Food Processing Technologies (4)

  11:400:302  Food Process Engineering (4)

  11:400:304  Food Analysis (4)

  11:400:314 Current Issues in Food Science and Food Law (2)

  11:400:405  Sensory Evaluation of Foods (3) 

  11:400:410  Nutraceuticals in Functional Foods, Herbs, and Supplements (3)

  11:400:411  Food Chemistry (3)

  11:400:412  Food Product Development (3)

  11:400:419  Food Physical Systems (3)

 
For additional information, contact RU-info at 732/932-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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