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Minor in Environmental Planning (18 credits)
Minor in Environmental Policy, Institutions, and Behavior (21 credits)
Minor in Environmental Sciences (21 credits)
Minor in Fisheries Science (21-22 credits)
Minor in Food Science (18-21 credits)
Minor in Green Technology (20 credits)
Minor in Horticultural Therapy (18 credits)
Minor in Landscape Design
Minor in Leadership Skills (21-22 credits)
Minor in Marine Sciences (18 credits)
Minor in Medicinal and Economic Botany (18-19 credits)
Minor in Meteorology (18 credits)
Minor in Microbiology (19-21 credits)
Minor in Nonprofit Leadership (23 credits)
Minor in Nutrition (20-24 credits)
Minor in Plant Science (18-20 credits)
Minor in Public Garden Management
Minor in Science Communication (18 credits)
DELETE
Minor in Sustainable Global Food Systems (18 credits)
Minor in Sustainability
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Certificate in Environmental Geomatics (19 credits)
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New Brunswick Undergraduate Catalog 2024-2026 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: Chitra Ponnusamy (cp470@sebs.rutgers.edu)

Program Webpage: https://foodsci.rutgers.edu/Undergraduate/FSMinor.php

Managing Department Webpage: http://foodsci.rutgers.edu


Here are the Food Science Minor Classes

(from 2021 onwards).
TOTAL CREDITS: MINIMUM 21 CREDITS

Prerequisite Courses
  • Gen Biology (01:119:115-117)
  • Gen Chemistry (01:160:161-162)
  • Elementary Organic Chemistry (01:160:209) or Organic Chemistry (01:160:307-308)

Pre-requisite courses that may be required based on electives chosen
(List of Electives given in Requirement 2)

  • Biochemistry (11:115:301 or 403)  
  • Statistics (11:960:211or 285 or 401)
  • Calculus I (01:640:135)
  • Physics I (01:750:193)

Requirement 1: Mandatory Food Science Courses (Must complete both)
  • 11:400:103 (3) SCIENCE OF FOOD [NS] OR 11:400:104* (3) FOOD AND HEALTH [NS]
  • 11:400:201** (3) PRINCIPLES OF FOOD SCIENCE
* Any student who has completed Nutrition and Health (11:709:255) cannot enroll for Food and Health (11:400:104).
** All students must take Principles of Food Science 11:400:201 (3), even if they have completed 11:709:201 & 202
** Principles of Food Science 11:400:201 (3) must be completed successfully before a
student registers for any other 300 or 400 level Food Science courses.

Requirement 2: Electives (15 or more credits from any of the following)
  • 11:400:106 (3) FOOD AS MEDICINE
  • 11:400:107 (3) FOODS: FROM FIELD TO TABLE
  • 11:400:301 (4) FOOD PROCESSING TECHNOLOGIES
  • 11:400:302 (4) FOOD PROCESS ENGINEERING
  • 11:400:304 (4) FOOD ANALYSIS
  • 11:400:314 (2) CURRENT ISSUES IN FOOD SCIENCE & FOOD LAWS
  • 11:400:405 (3) SENSORY EVALUATION OF FOODS
  • 11:400:410 (3) NUTRIGENOMICS AND NUTRACEUTICALS
  • 11:400:411 (4) FOOD CHEMISTRY
  • 11:400:412 (3) FOOD PRODUCT DEVELOPMENT
  • 11:400:419 (3) FOOD PHYSICAL SYSTEMS
  • 11:400:422 (3) FOOD SAFETY: FADS, FACTS, & POLITICS
  • 11:400:423 (3) FOOD MICROBIOLOGY
  • EXPERIENTIAL LEARNING: 11:400:493 RESEARCH-BASED LEARNING OR 11:400:494 INTERNSHIP-BASED LEARNING
 
For additional information, contact RU-info at 848-445-info (4636) .
Comments and corrections to: Campus Information Services .

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