Food Sciences: Science (B.S.)

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Food science is the use of science and engineering principles to study food, its preservation, and processing. The Food Science degree prepares students to work in food product development, food processing, quality assurance, and regulatory agencies in food safety, or to enter graduate school. With proper emphasis and course selection, students can also prepare for entrance into dietetic or health science programs. Students in this program will study food chemistry and microbiology; food processing and safety; and the analysis of food using chemical, physical, and sensory techniques. 
 
This emphasis provides a strong background in math and science for those students pursuing either an entry-level job in the food industry or planning to pursue graduate studies after completion of the undergraduate degree. This program is designed to meet entrance requirements for most graduate programs in Food Science.

## Highlighted Career Paths

Graduates with a degree in Food Sciences with an emphasis in Science have a wide array of rewarding careers before them. Check out some of the top careers students get with this degree or explore more career options in I-Plan.

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Food Product Development

Collaborate with a team to create new or improve existing food products with respect to novelty, quality, safety, affordability, and/or nutritional content.

Quality Assurance/Food Safety

Monitor and ensure the quality and safety of food products for consumer markets utilizing scientific methods and techniques.

Sensory Science

Apply principles of sensory evaluation (taste testing) to characterize food attributes (aroma, taste, texture) and test food products for consumer appeal.

Food Processing/Engineering

Oversee/manage daily plant operations; improve and design efficient, sustainable food processes and packaging operations; scale up new processes/products for large-scale plant production.

Research

Conduct research in a university, government, or industry setting to develop new technologies, ingredients, or processes that enhance the quality, safety, and nutrition of foods.

Regulatory

Work within a government agency (e.g., FDA, USDA) to ensure safe and adequate processing of food products and to help establish public policy that improves food safety and quality.

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## Highlighted Courses

Develop core knowledge in food chemistry, microbiology, preservation, and safety regulations. Gain hands-on experience with food processing, sensory evaluation, and product development to advance food quality and innovation.

General Chemistry I

CHEM 105

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Introduction to Food Science

FS 120

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Essentials of Human Nutrition

NUTR 150

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Food Laws and Regulations

FS 220

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General Microbiology

BIO 221

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Food Chemistry

FS 350

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Food Microbiology

FS 360

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Food Analysis

FS 450

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Product Development

FS 490

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## Related Majors

Food Science: Management (B.S.)

Manage the professional and business side of the food industry.

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Food Science: Nutrition/Dietetics (B.S.)

Study how food affects the body and how to plan healthy eating.

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Food Science: Health Science (B.S.)

Study food's impact on health, wellness, and disease prevention.

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Food Sciences: Technology (B.S.)

Food Science is simply the science of food, involving chemistry, biology/microbiology, nutrition, and engineering principles applied to food.

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## Next Steps

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