Food Science and Human Nutrition Minor in Fermentation and Food Science

You will:

• Integrate and apply information from basic nutrition, food sciences, and biological and chemical concepts/processes to understand the production and quality of foods.
• Demonstrate discipline-specific knowledge of the skills and competencies needed in food science and fermentation science and technology, including food microbiology, sensory evaluation, food chemistry, quality assessment, food production management, and the role of food in the promotion of health.
• Analyze the production, service, and consumption of foods and beverages, including financial aspects, functional skills, and efficient management of resources.
• Assess and apply the science, history, culture, safety, health, and nutrition dimensions of foods and beverages to the food industry.