• Food Science is the combined study of science and engineering to process, evaluate, package, and distribute food. Students in this major study the chemical, biological, microbiological, nutritional, engineering, and economic aspects of food. It is the application of principles from diverse scientific disciplines to develop new methods of processing, packaging, and distributing food. Food scientists seek to improve food flavor, color, texture, nutritional value, safety, and cost through an understanding of the basic sciences. The nature of the food scientist's work can vary based on the employer and products produced.

  • Students may choose from a concentration in science or technology. The science program is designed for students with an interest in graduate school or for those desiring more rigorous science courses for technical careers in the food industry. Students more interested in business opportunities for technically trained individuals find the technology program permits greater flexibility in complementing Food Science coursework with business and agricultural commodity courses.