Search for Undergraduate MAJORS a whole new way using keywords based on interest, careers or hobbies.
Looking for Graduate & Professional programs? View by College
Food Science and Technology is an exciting multidisciplinary field that prepares students with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.
The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/ process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation, and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree.