The Food Science Minor provides students with a strong scientific understanding of food composition, processing, safety, and product development. Students complete coursework that blends chemistry, biology, toxicology, and applied food science. Laboratory-based learning is central to the minor, giving students hands-on experience with ingredient functionality, food analysis, and scientific experimentation.

This minor pairs well with majors in:

• Biology
• Biochemistry
• Dietetics
• Nutrition
• Environmental Science
• Business (food industry focus)
• Sustainability
• Public Health

The Food Science Minor is taught by faculty with expertise in:

• Food chemistry
• Toxicology
• Food additive safety
• Product development
• Sustainability
• Applied laboratory research

The Food Science Minor consists of 30 credits. Courses include:

• DTS 201 – Food Science Chemistry I
• FSC 410 – Food Additives & Safety
• FSC 412 – Food Processing & Preservation
• CHE 113 – General Chemistry I and Lab
• CHE 114 – General Chemistry II and Lab
• CHE 222 – Instrumental Quantitative Analysis and Lab
• CHE 333 – Organic Chemistry I and Lab
• CHE 352 – Biochemistry I and Lab

Additional courses that support the minor and meet Core requirements include:

• FSC 120 – Contemporary Issues in Food
• FSC 150 – Fundamentals of Baking
• FSC 255 – Sustainable Food Nutrients

Students should work with their academic advisor to plan course sequencing.

Students gain practical experience through:

• Laboratory experiments
• Ingredient functionality testing
• Food product formulation
• Safety and quality evaluation
• Scientific inquiry and data analysis
• Exposure to industry-standard equipment and methods

Hands-on learning helps students build confidence, scientific reasoning, and career-ready skills.

This minor is ideal for students who:

• Enjoy chemistry, biology, biochemistry, or lab work
• Want to understand how food is made, preserved, and evaluated
• Are interested in product development or innovation
• Plan to work in food, beverage, sustainability, or consumer product industries
• Want applied scientific experience to complement their major

Anne E. Vravick, Ph.D.
Assistant Professor of Food Science
Phone: (414) 930-3497
Email: vravicka@mtmary.edu
Expertise: Food Science, Chemistry, Biochemistry, Toxicology

Food science is a rapidly growing field with strong demand for scientifically trained professionals. Students who complete the Food Science Minor are prepared for roles such as:

• Food Scientist / Food Technologist
• Quality Assurance Specialist
• Product Development Technician
• Regulatory Compliance Assistant
• Food Safety Specialist
• Sustainability Coordinator
• Laboratory Technician
• Ingredient Research Assistant

Graduates may also pursue advanced study in:

• Food Science
• Sensory Evaluation
• Nutrition
• Toxicology
• Public Health
• Environmental Science
• Regulatory Science

The minor strengthens résumés for internships and entry-level positions in food manufacturing, beverage development, consumer product companies, and research laboratories.