Bachelor of Science in Food Science
The Department is student-centered and dedicated to the pursuit of higher education and professional development of students, staff and faculty and pursuit of excellence through teamwork and partnerships.
About This Program
Food Science is an applied science. With the world population at 7.6 billion and estimated to reach 9 billion in 2050, current food production must increase by at least 50%. A multidiscipline approach is the only way to meet these demands. Food science continues to integrate biochemistry, biology, engineering and nutrition to better understand food processes and improve food products for consumers. Food scientists evaluate the physical, microbiological, and chemical characteristics of food to develop safe and nutritious foods with innovative packaging.
The degree in Food Science allows for concentrations in other programs (see undergraduate bulletin for details). The Food Science program offers a minor to non-Food Science students for 18 credit hours from five courses. The Food Science concentration is available to non-Food Science students with 22 credit hours from six courses. Obtaining a concentration or minor in Food Science allows students to easily transition into the graduate program if they did not major in Food Science for their B.S. degree.
Careers in food science are stable and necessary as everyone has to eat safe, convenient, nutritious and reasonably priced food products. Graduates from our program are employed at Costco (Corporate Quality Assurance), Kellogg’s (Product Development), USDA (Program Leader), CDC (Microbiologist), Pinnacle Foods (Marketing and Development) to name a few. Employment opportunities are available with academia, government and industry.
Martha Verghese, Ph.D.,
Chair, Food & Animal Sciences
Carver Complex Thomas Wing