The Field Food Science, broadly defined, is the profession that deals with the scientific and technological aspects of foods and related products. The food scientist is concerned with determining the chemical, biological, and physical nature of food in terms of quality, safety, and nutrition, with the application of science and engineering to the processing, and storage and use of food and food-related products. Food scientists' training must be truly interdisciplinary in order to provide the nation and the world with a nutritious, safe, and wholesome food supply. Also available is a well-equipped pilot plant capable of manufacturing a wide variety of pasteurized, frozen, dried, smoked, and fermented food products. This option is designed for students who wish to pursue industrial careers in research or technology development or who wish to enter graduate school.
Students take a combination of courses in basic and applied sciences.
Food Science requirements include food processing, food chemistry, food microbiology, food engineering, and nutrition. The food industry is becoming increasingly aware of the interrelationship of foods, health, and the environment. Students in this option study the basic sciences while exploring complex problems related to food policy, nutrition, food safety, and toxicology in order to prepare for jobs in regulation, quality assurance, and product development. Basic math and science requirements include CHEM 111 and 112, and organic chemistry, as well as courses in math, biology, physics, microbiology, and biochemistry. Depending on a student's interest, additional courses in food science, nutrition, environmen tal science, public health, and resource economics are used to fulfill graduation requirements.