Adviser: Karl Matthews; Food Science Building, Room 203, 732-932-9611, ext. 219 (matthews@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)
