Food Science
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
One of the following courses (3-4 credits):
FSC 211 – Introduction to Food Science (3 credits)
ANS 210 – Animal Products (4 credits)
The following course (4 credits):
FSC 325 – Food Processing: Unit Operations (4 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)
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)
ANS 320 – Muscle Foods (3 credits)
To enroll in the Specialization in Food Processing and Technology, contact:
Dr. John Partridge
Food Science and Human Nutrition
Michigan State University
2100B S. Anthony Hall
East Lansing, MI 48824-1224
Phone: (517) 355-7713, Ext. 179
Fax: (517) 353-1676
E-mail: partridg@msu.edu
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