Food Science Concentration Course Sequence

This course is intended for the student interested in learning more about the basics of food preparation and production. This course will include a brief overview of scientific principles applied to food preparation and will cover the chemistry, microbiology, processing and nutritional aspects of food. The course will include both classroom and industry learning environments, and involve a variety of learning activities designed to highlight innovative and diverse ways for the production of safe, nutritious, and delicious food.

(4 Cr – 3 lect, 1 lab)

This is an introductory college writing course designed to help students develop effective writing skills for college level work.  Students learn to generate ideas and organize them into unified, coherent essays.  Methods of instruction vary, but most sections combine individual conferences and peer review with regular class meetings.  Prerequisites:  A grade of C or higher in ENGL 0960 or appropriate placement score.

MnTC (Goals 1/CM and Goal 2/CT); (3 Cr – 3 lect, 0 lab)

This course is an introduction of basic statistical methods including sampling, analyzing a research study, measures of central tendency and dispersion, probability, confidence intervals, hypothesis testing of means and proportions, Chi-square, analysis of variance, correlation, and regression. The use of statistical software is included in this course. College-level reading ability in English is strongly recommended. Prerequisite: Math 0660 or appropriate placement in course based on Multiple Measures for Course Placement – Math Decision Band Chart. MnTC (Goals 4/MA and 2/CT); (4 Cr - 4 lect, 0 lab)

This course introduces proven strategies and applications to help students achieve greater success in college and in life.  Topics include, but are not limited to, time management, goal setting, learning strategies, critical thinking, communication skills, diversity awareness, health and wellness, college and community resources, and financial planning.  This course introduces students to making choices that promote responsibility, motivation, interdependence, and self-awareness.  Recommended:  Score of 52 or above on test Accuplacer Reading Comprehension.
(1 Cr – 1 lect, 0 lab)

This course focuses on several aspects related to producing a quality food product. Students will become familiar with safe food handling procedures and product flow, Hazard Analysis and Critical Control Point (HACCP), equipment and sanitization procedures, and the importance of governmental rules and regulations as they pertain to food safety and food defense.  Students are introduced to state and federal regulatory agencies involved in ensuring safe food.

(3 Cr – 3 lect, 0 lab)

This course explores the role of nutrition in promoting, maintaining, and improving the health of the human body. Traditional aspects of nutrition will be studied, as well as emerging issues and nutritional controversies. This course will focus on the science of nutrition, including nutrients and nutritional needs over the lifespan. This course will also cover the application of the principles of nutrition as they relate to individual food choices, health behaviors, public health, wellness, obesity, eating disorders, the use of supplements and botanicals, and the prevention of chronic disease. Issues facing society including food safety and sustainability will also be covered.

      MnTC (Goals 3/NS and 2/CT); (3 Cr - 3 lect, 0 lab)

This course focuses on the theory and practice of public communication including individual and group presentations.  This course emphasizes audience analysis, organization, content development including topic selection and speaking ethics.  Students will prepare and deliver a variety of both individual and group presentations and demonstrate an ability to apply research from diverse sources.  Students should expect to reduce speech apprehension and develop self-confidence in their ability to communicate in public.

MnTC (Goals 1/CM and 9/EC); (3 Cr – 3 lect, 0 lab)

This course will focus on the steps used by the food industry to take a new product from concept to consumer.  Students will have the opportunity to follow the process to take a product from concept to consumer by creating a product in the classroom & lab.  Participating in tours may also be incorporated into this course.

(3 Cr – 2 lect, 1 lab)

This is a second semester composition course focused on the writing of an academic research paper.  Students learn how to employ the resources of an academic library and how to cite those sources in a fully documented analytical/interpretive term paper.  Prerequisites: ENGL 1101.

MnTC (Goals 1/CM and 2/CT); (3 Cr - 3 lect, 0 lab)

This course is designed to introduce the student to specific operations involved in the processing of raw foodstuffs into foods suitable for consumption or storage.  Methods used to process and preserve a variety of foods will be examined.  An emphasis will be placed on the investigation of various processing techniques that enhance food quality and/or control of microbial growth. The prevention of food spoilage will be a major focus of this course.

(3 Cr – 3 lect, 0 lab)