Food scientists apply science and technology to developing, processing, packaging, and distributing food products from farm to consumer. They are concerned with nutritional value, quality assurance, food plant management, food safety, and new product development.
Students study the analysis and processing of horticultural, agronomic, and animal products.
The job outlook for food scientists has been, and will continue to be, excellent. Penn State graduates in food science are able to locate jobs within Pennsylvania or outside the state, whatever their preference. The types of jobs obtained by food science majors focus on quality control, management, and product development at the B.S. level, and product development at the M.S. and Ph.D. levels. Baccalaureate degree graduates will find positions in product development, production and operations management, technical sales and service, regulatory agencies, and quality control and quality assurance, particularly in food microbiology. This area should be a growing one because of increasing concern with the microbiological safety of foods.