Food Science Overview

Food scientists study the physical, microbiological, chemical and biochemical properties of food to ensure maximum safety and the lowest possible cost to the consumer. Food scientists work in basic research, product development, quality control, processing, engineering, packaging and technical sales, among others. They ensure food standards, laws and safety issues are met, as well as manage sanitation and waste management. Food scientists may spend their careers working on all aspects of one type of food, e.g., grains, dairy products, meat, poultry, fats and oils, seafood -- or work in one discipline with a multitude of food products -- e.g., as chemists, engineers, microbiologists, etc.-- depending on their interests and their employer.

The FS (and FIB) curricula reflect this diversity and multidisciplinary requirements. The Food Science option is approved by the Institute of Food Technologists (IFT) which is the premier scientific society and trade organization serving the food industry. Food scientists study how to convert raw agricultural/farm products to the myriad of food products found on today’s supermarket shelves, which hold thousands of kinds of meat, poultry, fish, fresh fruits and vegetables, dairy products such as milk, ice cream and cheese, eggs, soups, breads and cereals. Americans buy food in jars, cans, boxes, cartons, and plastic containers. This is a vast industry (the largest in the country with over $600 billion in annual sales) and it requires qualified scientists to develop the means to process, preserve, package, store and deliver nutritious, convenient and safe foods.

This option exposes students to all components of food processing: raw product handling, analytical methods, food microbiology, food chemistry and food processing. It is more science oriented and requires a better understanding of organic chemistry, mathematics and process engineering than other curricula in our department. Students planning to go on for graduate work or a career in research should select this option. A minimum of 130 hours of credit is required for graduation.

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