Prospective Students
Have you ever wondered why... the ingredients of plain M&Ms include a “trace amount of peanuts” (or how they get that "m" on there)? Or why hamburgers should be eaten well done, but steaks are perfectly safe rare? Or why dough doesn’t turn brown if you cook it in a microwave? Or just how good oat bran is for you? The majors offered by the Department of Food Science and Technology answer all these questions and more. (For more immediate answers, look here)
Food Science and Technology is a multi-disciplinary field that applies fundamental scientific principles to the research, development, manufacture, packaging, storage, and marketing of food products. It is a discipline in which biology, chemistry, engineering, microbiology, biochemistry, toxicology, management, and other basic and applied sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. Courses in the Food Science major emphasize science. The Food Business Management major blends science with business.
Scholarships: Every food science major with a grade point average greater
than 3.0 has won one or more
departmental scholarships. Many of our best students have won awards from
the Institute of Food Technologists or other scientific socities.
Student opportunities: Work-study opportunities exist for students, as do
extracurricular activities, such as monthly meetings of the
Food Science Club, social and community service events, and national
contests in Product Development, Research Papers, and College Bowl. These
activities make OSU feel like a smaller place.
Future employment: Our department takes great pride in placing all of its
students. It is not uncommon for students to have job offers in the food
industry before graduation. In addition, many top students have gone on to
pursue graduate and professional degree programs, including graduate school,
medical school, veterinary school, dental school, law school, and
MBAs.
Student-centered environment: Teaching is a top priority and
personal attention is the norm. The faculty
of this department has earned numerous distinguished awards for both research
and teaching.
Faculty mentoring: Student advising is handled by faculty members -
leaders in the food industry - offering students an opportunity for faculty
mentorship from the very beginning.
Institute of Food Technologists (IFT)
IFT is a 23,000 member professional society serving food scientists around the world. Visit this site to learn more about food science as a career.
More Information
Learn more about careers in food science at Discovery Education: College & Career Resources.
For more information about the undergraduate program, contact April Wax (ph: 614-242-7749). She can put you in contact with Food Science faculty members, currently enrolled students, or help you set up a visit to the Food Science & Technology Department.
To speak directly with an adviser, please contact:
Dr. Jeff Culbertson
(614) 688-4219
233 Parker Food Science & Technology Bldg.
