Food Science Food scientists apply science and technology to the development, processing, packaging, and distribution of 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. About half of those are women. Almost 13 percent continue their studies in graduate school before seeking full-time employment.