University programs throughout the country are adapting their curricula to meet the rapidly changing needs of industry, supplying companies with graduates well grounded in science and familiar with the latest analytical and processing technologies. The study of food science at the collegiate level is, in some ways, a study of opposites. On the one hand, despite the decidedly high-tech mantle the food industry has assumed over the past several years, food science educators are still fighting a perception battle. Given these perceptions, it's difficult to recruit undergraduates into a program, particularly the bright scientific minds. Some that do opt to pursue a degree in food science, technology or engineering are shocked at the microbiology, chemistry, statistics and other daunting courses that are required.
Many prospects end up dropping out.
At the other end, however, when one graduates with a food science degree and enters the workforce, the prospects are quite bright. Every level of graduate is employable. A master's degree is not a consolation prize for someone who doesn't pursue a doctorate, and someone can get their B.S. and go out and find personal gratification. The potential is huge. A lot of exciting things are happening on the journey between these two points.