Food Science
Food science is where chemistry, biology, nutrition, and innovation come together. The Food Science Minor gives students a strong scientific foundation in how food is created, processed, preserved, and evaluated for safety and quality. Whether students are majoring in biology, biochemistry, dietetics, or another STEM field, this minor adds applied, career‑ready skills that connect classroom science to real‑world food systems.
Through hands‑on laboratory courses, scientific inquiry, and exposure to current industry practices, students learn how ingredients behave, how food products are developed, and how safety and quality are assessed. The minor complements a wide range of majors and prepares students for careers in food manufacturing, product development, quality assurance, sustainability, regulatory science, and graduate study in food science or related fields.
This program is designed for students who want to understand the science behind food and use that knowledge to make an impact in industry, research, or public health.
Learn More
Learn More
Food Science
Food science is where chemistry, biology, nutrition, and innovation come together. The Food Science Minor gives students a strong scientific foundation in how food is created, processed, preserved, and evaluated for safety and quality. Whether students are majoring in biology, biochemistry, dietetics, or another STEM field, this minor adds applied, career‑ready skills that connect classroom science to real‑world food systems.
Through hands‑on laboratory courses, scientific inquiry, and exposure to current industry practices, students learn how ingredients behave, how food products are developed, and how safety and quality are assessed. The minor complements a wide range of majors and prepares students for careers in food manufacturing, product development, quality assurance, sustainability, regulatory science, and graduate study in food science or related fields.
This program is designed for students who want to understand the science behind food and use that knowledge to make an impact in industry, research, or public health.
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
- DTS 201 – Food Science Chemistry I
- FSC 410 – Food Additives & Safety
- FSC 412 – Food Processing & Preservation
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
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.
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