Most people think of food in terms of taste, calorie and fat content, and preparation time.
Then there are those like Eric Drecker, associate professor and director of undergraduate programs for the Department of Food Science at the University of Massachusetts, who are more concerned with maintaining the texture and appearance of food as it is frozen, dried and packaged. He extracts the nutrients from a food source and helps maintain a quality food supply for future generations. It is basically the sciences involved in the conversion of food from the raw material to the finished products. No, all three are integrated into one program. Most people will get a B.S. or higher degree in food science.