Food Science
University of Minnesota-Twin Cities
Food science applies chemistry, microbiology, and engineering to the science and technology of developing healthy, safe, convenient, and innovative food products with extended shelf life. Chemistry is a major component in food science because foods and their constituents undergo chemical reactions and interactions during thermal treatment, processing, refrigeration, freezing, storage and in the presence of unique additives or microbes.
Credits
120 credits
Format
In-Person
Credentials this program stacks toward
No program pathways.
Detailed information about this program
No detailed information available.
What you need to earn this credential
No requirements listed.
Eligible funding programs
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Scholarships
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