Food Science and Technology
Innovate the future of food.
We prepare students to apply science and technology to the development of safe, high-quality and innovative food products. Through hands-on laboratory experiences, research opportunities and industry-focused learning, students gain the knowledge and technical skills to understand how food is produced, processed, preserved and evaluated while preparing for careers across the global food industry.
What can I do with this degree?
Our graduates help shape the future of food. Graduates in food science and technology apply scientific knowledge and technical expertise to develop safe, high-quality and innovative food products. They work across product development, food safety, quality assurance, research and manufacturing to improve the foods consumers enjoy every day.
Product Development and Innovation
- Research scientist
- Product development specialist
- Sensory scientist
- Food technologist
Production and Process Engineering
- Manufacturing food scientist
- R&D process engineer
- Production manager
Quality and Food Safety
- Quality assurance manager
- Food safety specialist
- Quality control supervisor
- Food safety inspector
State and Federal Government
- Regulatory Compliance Associate
- FDA Chemist
- USDA Food Technologist
- FDA Microbiologist
Curriculum
- GE Seminar: GENED 1201
- Writing and Information Literacy: Major requirement: Student Choice
- Mathematical & Quantitative Reasoning/Data Analysis: Major requirement: MATH 1151 (or Student Choice)
- Literary, Visual and Performing Arts: Student Choice
- Historical & Cultural Studies: Student Choice
- Natural Science: Major requirement: BIOLOGY 1113 (or Student Choice)
- Social & Behavioral Sciences: Major requirement: AEDECON 2001 or ECON 2001.01 (or Student Choice)
- Race, Ethnic and Gender Diversity: Student Choice
- Theme: Citizenship for a Diverse & Just World: Student Choice
- Student Choice theme: Student Choice
- GE Reflection: GENED 4001
- Role of Food Science in Human Health
- Introduction to Food Processing
- Physical Principles in Food Processes
- Food Composition and Function
- Food Quality Assurance
- Unit Operations in Food Processing
- Measurement of Food Perception and Liking
- Food Microbiology Lecture
- Food Microbiology Laboratory
- Food Chemistry
- Food Analysis
- Food Product Development
- Technical Problem Solving
- Fruit and Vegetable Processing
- Dairy Processing
- Food Fermentations
- Food Packaging
- Brewing Science Capstone
- Processed Meats
- Brewing Science
- Individual Studies
- Hazard Analysis and Critical Control Points (HACCP)
- Research with Distinction or Honors Research with Distinction
- Food Laws and Regulations
- Food Plant Management
- Food Additives
- Applied Product Development
Supporting courses
- CHEM 1220
- College and Department Survey: FAES 1100 (0.5) & FDSCTE 1100 (0.5)
- Oral Expression: AGRCOMM 3130 or COMM 2110
- Additional Science: PHYSICS 1200
- Internship: FAES 3191 & FDSCTE 4191
Considering food science and technology as a pre-professional track?
Alumni have successfully used their degrees as a springboard to medical and dental school, citing the program's strong science curriculum, research opportunities and emphasis on applying knowledge to solve complex problems.
“Food science was a great option for a pre professional track as the curriculum allowed me to take intriguing courses while also completing the prerequisites for professional programs such as medical school. ”
“My degree in Food Science and Technology paved the way for a successful career in dentistry. The scientific knowledge, critical thinking, and problem-solving skills from my studies seamlessly translated to oral hygiene, pathology of the oral cavity, dental materials, and patient care. ”