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Minor Program in Food Science

(Class of 2021 onwards)

A minor program in Food Science can be completed by a student enrolled in any major (other than Food Science major) in Rutgers.

A minimum of 21 credits is required to complete the program.
Pre-requisite courses for Minor in Food Science
Mandatory
pre-requisite courses
Pre-requisite courses that may be required based on electives chosen
(List of Electives given in Requirement 2)

1) Gen Biology (01:119:115-117)

2) Gen Chemistry (01:160:161-162)

3) Elementary Organic Chemistry (01:160:209) or Organic Chemistry (01:160:307-308)

1) Biochemistry (11:115:301 or 403)

2) Statistics (11:960:211or 285 or 401)

3) Calculus I (01:640:135)

4) Physics I (01:750:193)

Requirement 1: Mandatory Food Science Courses
Course & Semester offered
Credits
Pre-requisites

1. Science of Food (NS) 11:400:103
(Fall, Summer)
OR
Food and Health (NS)) 11:400:104*
(Spring)
3

None

2. Principles of Food Science 11:400:201** (Fall)
3
1. General Chemistry (01:160:161-162) &
2. General Biology (01:119:115-116)

along with
pre- or co-requisite:
3. Elementary Organic Chemistry (01:160:209) OR
Organic Chemistry (01:160:307)

* 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-/400-level FS courses

Requirement 2: Electives - 15 or more credits from any of the following courses
Course
Semester
Cr
Pre- & Co-requisites

Food as Medicine (NS)
11:400:106
Fall,
Summer
3
None

Foods: From Field to Table11:400:107
Spring
3
None

Food Processing Technologies
11:400:301
Fall
4

1. Physics I (01:750:193) &
2. Calculus I (01:640:135)

Food Process Engineering
11:400:302
Spring
3

Food processing Technologies (11:400:301)

Food Analysis
11:400:304
Spring
3

1. Principles of Food Science (11:400:201) &
2. Organic Chemistry (01:160:307) OR Elementary
Organic Chemistry (01:160:209)

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

Principles of Food Science (11:400:201)

Sensory Evaluation of Foods
11:400:405
Fall
3

Statistics (11:960:211 OR 285 OR 401)

Nutrigenomics and Nutraceuticals
11:400:410
Spring
3

1. General Chemistry (01:160:161-162) &
2. General Biology (11:119:115-117) &
3. Nutrition and Health (11:709:255) OR
Food and Health (11:400:104) OR
Science of Food (11:400:103)

Food Chemistry
11:400:411
Fall
3

1. Principles of Food Science (11:400:201)
Pre- or co-req:
2. Biochemistry (11:115:301 or 403)

Food Product Development
11:400:412
Spring
3

Pre-reqs:
1. Food processing Technologies (11:400:301) &
2. Current Issues in Food Science and Food Law
(11:400:314) &
3. Food Chemistry (11:400:411) &
4. Co-req: Food Microbiology (11:400:423)

Food Physical Systems
11:400:419
Fall
3

Biochemistry
(11:115:301 or 403)

Food Safety: Fads, Facts &Politics
1:400:422
Fall, Spring
3

None
Open to Juniors and Seniors only

Food Microbiology
11:400:423
Spring
3

This course registration is restricted to juniors and seniors only.

Elementary Organic Chemistry (01:160:209) OR Orgo I (01:160:307) OR
Introduction to Microbiology (11:680:201) OR
Gen Microbiology (01:447:390/11:680:390)

Experience-based Education
1. Research-based Learning
11:400:493 OR
2. Internship-based Learning
11:400:494
Fall or Spring
3

By arrangement with faculty.

(A maximum of 3 credits can be earned in EBE by a student pursuing a minor in Food Science).