Specialization in Food Processing and Technology

The Food Processing and Technology specialization provides undergraduates with an introduction to food processing and technology to complement technical or business skills acquired in other majors. This specialization offers students interested in careers in the food industry – but whose primary interest is outside the traditional realm of food science – an introduction to food processing, food safety, food laws and food quality assurance. This specialization provides students with the fundamental knowledge of food science to broaden their educational background and enhance their attractiveness to employers.

Requirements for the Food Processing and Technology Specialization

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One of the following courses (3 credits):

FSC 211 – Introduction to Food Science (3 credits)
ANS 201 – Animal Products (3 credits)

The following course (3 credits):

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FSC 325 – Food Processing: Unit Operations (3 credits)

Two of the following courses (5-6 credits):

FSC 342 – Food Safety and HACCP (3 credits)
FSC 420 – Quality Assurance (2 credits)
FSC 421 – Food Laws and Regulations (3 credits)

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One of the following courses (3 credits):

FSC 430 – Food Processing: Fruits and Vegetables (3 credits)
FSC 431 – Food Processing: Cereals (3 credits)

FSC 432 – Food Processing: Dairy (3 credits)
FSC 433 – Food Processing: Muscle Foods (3 credits)
 

To enroll in the Specialization in Food Processing and Technology, contact:

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Dr. John Partridge
Dept of Food Science & Human Nutrition
Anthony Hall
 469 Wilson Rd., Room 106D
East Lansing, MI  48824
Phone: (517) 353-3320
Fax: (517) 432-5295
E-mail: .(JavaScript must be enabled to view this email address)