The Minor in Food Safety and Quality Management aims to provide prospective students
with the knowledge and skills needed to understand food hazard and their potential risks,
their sources, risk analysis, and management processes and strategies used to assure the
quality and safety of food products.
This Minor is generally open to students majoring in Biology, Chemistry, and Nursing or
Medical Lab Technology as well as to Nutrition and Hotel Management students.
Refer to the section entitled “General Rules and Regulations for Minors” of the catalog.
To satisfy the requirements of a minor in Food Safety and Quality Management, a student must complete the following courses: