The program in Food Science is designed to develop an understanding of the nature, properties and characteristics of foods through courses in biochemistry, chemistry, physics, nutrition and other sciences. Food Scientists build on this foundation and apply it to the study of processing, preservation, sanitation, storage, and marketing of foods. Additional elective courses in economics and business administration are strongly recommended for students intending to enter a management career. High faculty to student ratio allowing for individualized attention. Applied science degree with many career options ranging from research and development to business and management.
Most graduates receive two or more offers of employment, many in the Pacific Northwest region.
Food Science majors are very competitive with regards to scholarships and fellowships. Internships with food companies, processors, and wineries can be arranged for three to six months to provide students with work experience in their areas of interest.