Food Science draws from many disciplines, such as biology, engineering, and chemistry to better understand food processing and product development while ultimately improving food product safety, quality, quantity, and affordability for the public.
Food scientists develop food for NASA for astronauts to eat in space.
This concentration uses the principles of science and engineering to focus on basic research, product development, quality control, processing, packaging, labeling, technical sales, and market research.
The number of positions available for food science professionals is high because the food industry is so large.
Graduates of this program hold positions in flavor chemistry, sensory, quality assurance, manufacturing, packaging, product development, and technical sales.
This concentration is approved by the Institute of Food Technologists, which is the premier scientific society and trade organization serving the food industry.
This concentration is very science oriented and requires an understanding of organic chemistry, mathematics, and process engineering.
For More Information
Food Science Undergraduate Advisor – Ms. Terri Cummings
260 Bevier Hall – MC 182
905 S. Goodwin Ave.
Urbana, IL 61801
Career Opportunity: Qualitative sensory scientist, PepsiCo
A qualitative sensory scientist guides product developers and project teams to design products based on consumer expectations. This includes facilitating sessions with consumers to gather feedback on sensory attributes of products, facilitating internal idea sessions to identify future product opportunities, and partnering with chefs to guide product developers.