B.S. in Food Science

Food science is a degree program focused on food issues from the time crops leave the field until consumers buy the food products. Food scientists apply basic science (chemistry, biology, physics) to improve processing, preservation, and safety of food and to develop new food products. Food science and industry option - combines food science and business courses to prepare students for food processing, sales, and management positions in the food industry. Food science and technology option - designed for students who intend to go to graduate or professional school or who are interested in food science research and biotechnology. The department faculty has agreed on a list of General Department Outcomes that all graduates from the various curricula in FSHN should be able to accomplish successfully. These outcomes are organized into ability areas: 1) communication, 2) critical thinking and problem solving, and 3) social concerns and ethics. Additionally, the faculty has compiled a list of major-specific outcomes that relate to the technical content of the respective majors. These outcomes have been adapted from the list of skills or competencies published by the relevant professional organizations for the majors: Academy of Nutrition and Dietetics (Academy) and Institute of Food Technologists (IFT). Students have the opportunity to pursue a Master of Business Administration (MBA) concurrently with the Bachelor of Science (BS) degree in food science. The program is designed so students can earn the B.S. in food science and MBA in five years, to meet the needs of students who are interested in management careers in the food industry. Students apply for admission to the MBA program in the spring of the third year. The program for concurrent B.S. in food science/MBA degrees is a rigorous 5-year program, and admission is very selective. Careers Food scientists work in food industry, academia, and non-profit and government institutions. A food science degree can lead to positions focused on: Food quality and microbiology Food engineering Product development Food chemistry Sensory science Food marketing and sales