Food Science

Jul 24, 2013 admin
Explore how to grow, process, pack, store and distribute food while building skills to create tastier, more nutritious foods that meet market demands and consumer needs.

Food science applies chemical, physical, biological, engineering, and social sciences to processing, preservation, development, packaging, storage, evaluation, identity and utilization of foods.

The program

Students majoring in food science spend the first two years of study developing the scientific and general background necessary for upper division study. The science courses include chemistry, biology, physics, and mathematics. General background is provided by courses in the social science/humanities area and by optional courses in introductory food science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, and food engineering, and may choose to specialize in one of seven career-oriented options. The major, including all seven options, is accredited by the Institute of Food Technologists. Students enrolled in the program are eligible for various scholarships, including scholarships from the Institute of Food Technologists


  • B.S. in Food Science with a Food Science Option
  • B.S. in Food Science with a Brewing Option

Career options

  • Agriculture and Food Scientist
  • Biological Scientist
  • Chef
  • Chemist and Material Scientist
  • Dietetic Technician
  • Dietician
  • Food Processing Manager
  • Industrial Production Manager
  • Nutritionist
  • Quality Assurance Specialist
  • Quality Control Director
  • Research Scientist
  • Sales and Marketing

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