Adviser: Chitra Ponnusamy (cp470@sebs.rutgers.edu)
Program
Webpage:
http://foodsci.rutgers.edu/undergrad/FS_Minor1.html
Managing Department Webpage:
http://foodsci.rutgers.edu
For the Class of 2020 and Prior
Prerequisites: Many electives in this program require introductory courses in biology, chemistry, and/or physics.
Required Courses (6 credits)
11:400:103 Science of Food (3)
11:400:104 Food and Health (3)
Electives (12-15 credits)
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 the Class of 2021 Onwards
Entry requirements:
01:119:115/116/117 General Biology
01:160:161/162 General Chemistry
01:160:209 Elementary Organic Chemistry or 01:160:307/308 Organic Chemistry
Required Courses (6 credits)
11:400:103 Science of Food (3) or 11:400:104 Food and Health (3)
11:400:201 Principles of Food Science (3)
Electives (15 credits)
11:400:106 Food As Medicine (3)
11:400:107 Foods: From Field to Table (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 Nutrigenomics (3)
11:400:411 Food Chemistry (4)
11:400:412 Food Product Development (3)
11:400:423 Food Microbiology (3)
11:400:419 Food Physical Systems (3)
11:400:422 Food Safety: Fads, Facts, and Politics (3)
11:400:423 Food Microbiology (3)
11:400:493 Research Problems in Food Science (3)
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