This involves studying diverse scientific disciplines such as chemistry, engineering, microbiology, biochemistry, toxicology and management as they relate to food, and effectively applying the industrial and practical aspects to product development, food processing, preservation, and marketing. The undergraduate degree in Food Science is offered by both the College of Agriculture and the College of Human Development and Education. The program is interdisciplinary and draws on the expertise of faculty in several departments at North Dakota State University. These faculty have expertise in both teaching and research areas. Many have industry experience with numerous connections in the food industry.
Extensive facilities are available for teaching and fundamental and food processing research.
Coursework Students may enroll in the program through either the College of Agriculture or the College of Human Development and Education. The program includes courses in food chemistry, food analysis, food and dairy microbiology, industrial food processing, food engineering, nutrition, meat science, and cereal technology, in addition to basic courses in the sciences, humanities and social sciences. The curriculum for Food Science is approved by the Institute of Food Technologists. The four-year undergraduate program leads to a B.S. in Food Science through the College of Agriculture or Human Development and Education. The program enables graduates to recognize, critically analyze, and solve problems realistically in both industrial and academic environments.