Food Science Food Science Students in this program learn to apply science and technology to the development, processing, packaging, and distribution of food products as they move from farm to consumer. The curriculum includes courses in microbiology, food chemistry, nutrition, and food engineering, and students study the analysis and processing of horticultural, agronomic, and animal products.
Most students complete an internship before graduating.
Demand for food science graduates is high in industry. Graduates may find positions in product development, quality assurance, production and operations management, and technical sales and service. They may work in quality assurance laboratories, food processing companies, and regulatory agencies.