The BS Food Science program (with a
concentration of 25 hours in Animal Sciences
and minors in Chemistry, Animal
Sciences, Nutrition and Business) is certified
by the Institute of Food Technologists and prepares students for careers in
quality assurance, food inspection, product development, as well as training
them for medical or graduate school.
The Food Science MS and Ph.D.
programs train students for careers in the food industry, government or
academia in the areas of Food Engineering/Processing, Food Chemistry, Food
Toxicology, Food Biotechnology, Nutritional /Food Biochemistry, Food
Microbiology and Sensory Science.
The graduate and undergraduate
degrees in Food Science are among the best in the nation as recognized with
awards at the local, regional and national levels. Faculty members serve on numerous industry, professional and governmental
Undergraduates are highly encouraged
by motivated faculty to undertake internships and experiential learning
opportunities. Graduate students conduct research on the novel topics
related to food safety and processing, product development and improving the
quality and nutrition of food.
§ Undergraduate curriculum and course
§ Food Science Graduate Handbook
§ “Life of a Food Scientist” videos