Studying the field of Food Science and Technology prepares students for careers in the food industry, professional associations, and regulatory agencies of the government. There is a high demand for knowledgeable, well-prepared college graduates with a solid background in food science.
A 2006 survey by the Institute of Food Technologists reports that students graduating with a BS in Food Science can expect to earn $48,000 per year! Students with a MS Food Science have an average starting salary of $55,000 which is likely to increase dramatically in just a few years.
All undergraduate Food Science and Technology majors take courses in food chemistry, food engineering and processing, food microbiology, food analysis, and food product development, as well as courses in the supporting disciplines and commodity areas, according to the student’s interest. Topics covered include engineering aspects of food processing, packaging and storage, measurement of physical properties including food texture, food industry unit operations, evaluation of changes in the nutrient content of foods during processing and storage, protein and enzyme technology, new product development, functional properties of food components, and current research.
Students receive personal and practical training in special problems courses, summer internships, and by working in pilot food processing plant facilities. Pilot Food Processing Plant facilities are available for dairy products, meat products, cereals and bakery products, and horticultural products.