Food Science

Do you know where your next meal is coming from? Whatever you choose, it was probably grown, processed, delivered and prepared using techniques developed by food scientists and technologists. Food scientists help solve problems of producing and distributing food safely across broad geographical ranges and in varying climatic conditions. They also respond to market demands by creating food products that meet modern consumers’ needs for nutrition, taste and convenience. From microwavable meals to Vitamin A-enriched rice, food scientists’ projects help solve one of the oldest problems known to humanity: What are we going to eat?

Major Requirements

During your first two years of study, you will concentrate on developing the scientific and general background necessary for advanced coursework by taking courses in chemistry, biology, physics, mathematics and (optionally) introductory food science. In your upper-division courses, you will study nutrition, microbiology and food chemistry, analysis and processing. You may choose to specialize in one of seven career-oriented options: food technology, food business and management, consumer food science, fermentation science, food biology/microbiology, food chemistry or food biochemistry.