All rights reserved, 1998. This field of applied science 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 program draws on the expertise of faculty in several departments at North Dakota State University. These faculty have expertise in both teaching and research. Many have industry experience with numerous connections in the food industry.
Extensive facilities are available for teaching and fundamental and food processing research.
The program includes courses in food chemistry, food analysis, food and dairy microbiology, food processing, food engineering, meat science, nutrition science and cereal technology, in addition to basic courses in mathematics, the sciences, humanities and social sciences. Most of the applied courses in food science are taken after the basic courses have laid the groundwork for the student. The program allows flexibility in selecting suitable electives to direct one's career goal. Areas of emphasis include food safety, miocrobiology, sciences, business and management, engineering, nutrition and processing. The curriculum for food science is approved by the Institute of Food technologists.