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The minor in Food Safety allows students to explore courses from a wide selection. Course work will include introductory microbiology and food microbiology and then allows for students to take courses with topics focusing on food science, policies, processing, risk assessment and toxicology.
The Food Safety Minor requires a minimum of 18 credits and a minimum GPA in the minor of 2.000.
Minor Core Coursework
Complete one of the following sequences:
1. MIC 205A – General Microbiology
MIC 205L – General Microbiology Lab
2. MIC 285R – Principles of Microbiology
MIC 285L – Principles of Microbiology Lab
Complete both courses:
• ACBS 380R - Food Safety & Microbiology
• ACBS 380L - Food Safety & Microbiology Lab
Complete at least 10 remaining unique units from the following courses:
• MIC 430L - Food Microbiology and Biotechnology Lab
• NSC 351R - Fundamentals of Food Science
• NSC 351L - Food Studies Lab
Double Use of Minor Course Work:
*NO DOUBLE DIPPING WILL BE ALLOWED FOR ELECTIVE COURSES*
None of the elective courses may be used in any other major or minor.
Declaring the Minor
Students wishing to declare the minor will have to schedule an appointment with Ms. Dari Trujillo via Trellis Advise
Most courses that apply to this minor are only offered during the regular academic year. Many of the available electives are offered either fall or spring, but not both. Please check the catalog or visit with minor advisor when selecting classes.