Graduates hold professional positions in Kentucky and many other states.
Currently, there are more jobs in the industry than food science graduates. The food science major includes courses in chemistry, physics, calculus and biology and it contains specialty areas in food engineering, food analysis, food chemistry, food microbiology, and food processing. The curriculum is recognized by the Institute of Food Technologists, the professional organization of food scientists, and provides the student with a professional level of education to enter the food industry. This program is designed to develop an understanding of the nature, properties, and characteristics of foods through courses in chemistry, biochemistry, microbiology, physics and other sciences. Food science courses build on this foundation and apply it to the processing, preservation, sanitation, storage, and marketing of foods.