Food Science and Technology

Food Science and Technology is an exciting multidisciplinary field that prepares students with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.

The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/ process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation, and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree.

Food Science Option

The Food Science option provides a strong knowledge base and fundamental understanding of chemistry, biology, engineering, physics, statistics, genetics, biochemistry, microbiology, and nutrition that is applied toward the preservation, processing, packaging and distribution of foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Scientists for career opportunities in food and allied industries, or for further studies in graduate or professional schools. See an academic advisor for specific course listings.

Food Industry Option

The Food Industry option integrates knowledge from the basic disciplines of chemistry, microbiology, physics and biology and applies scientific principles from food engineering, food processing operations, sensory evaluation, food safety, HACCP, quality assurance and management to produce foods that are wholesome, affordable and safe. The goal of the curriculum is the prepare Food Technologists for careers in food and related industries. These careers may involve food processing, manufacturing, technical service, food product development, operations management, regulatory oversight and other technology based opportunities.

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