The major in Food Science emphasizes fundamental principles of food biology, food chemistry, and food processing. Integration of these scientific disciplines is used in the development of methods for the processing and fabrication of new food products. Improvement of food quality (safety, flavor, color, texture, and nutritional value) are major objectives of the food scientist. You will be prepared to be a leader in the development of new, wholesome, nutritious, and safe food products. You will be solving practical problems related to the production and safety of food and food ingredients.