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Department of Food Science and Technology



IFT BadgeAre you a foodie? Want to take your passion for food beyond a post on Instagram?

The Department of Food Science and Technology at the Ohio State University offers three majors: Food Science and Technology, Food Business Management (FBM), and Culinary Science. Our majors offer students hands-on experience in the laboratory and our state-of-the-art processing facilities, opportunities to network with food industry leaders and perform undergraduate research, as well as internships and scholarships. This past year, the department awarded more than $274,000 in scholarships to over 50% of our undergraduate students (approximately 70 students). Individual awards ranged from $725 to $13,800. Our majors have a promising career path ahead of them. Graduates are qualified for a variety of exciting careers in the food industry, including Product Development Scientist, Food Production Supervisor, Quality Control Manager, Sensory Scientist, Research Chef, Regulatory Compliance Officer, and many more!

Most of our students earn their bachelor's degree in four years.  Because of the diversity of educational experiences of the students coming into our programs, no single four-year plan is appropriate for us to publish.  It is strongly recommended that you meet with your assigned advisor or the Coordinating Undergraduate Advisor, Dr. Luis Rodriguez-Saona, to work out your individualized plan for earning your degree.  


Our nationally approved curriculum produces graduates who are well prepared to work in the public or private sector. Many graduates continue studies toward a master’s or doctorate degree. They learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used.

Food Science and Technology required courses and sample advising plan

Required courses if you are majoring in Food Science and Technology and are on a pre-professional track.


There is a high demand for people with skills in food science and knowledge of business, accounting and personnel management. The Food Business Management curriculum prepares you for managerial positions in the food industry. The advance of many food science graduates into business-oriented employment creates a demand for this major that exceeds enrollment.

Food Business Management required courses and sample advising plan


The Culinary Science major is designed for students transferring from associate degree culinary programs with accreditation from the American Culinary Federation Education Foundation Accrediting Commission. After completing their associate degree in Culinary Arts at another institution, students transfer to CFAES to complete the Food Science portion of the Culinary Science bachelor’s degree. Graduates of this unique degree program have global, national, and local career opportunities in many facets of the food industry, from creating new flavors for food processors to developing methods to feed our growing population.

Culinary Science required courses and sample advising plan