Bachelor of Science in Food Science

Food Science is the scientific discipline that supports the food and beverage manufacturing industry. Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; create healthy food products; and design new, safer, and more sustainable food preservation methods. Food scientists strive to improve the quality and nutrition of foods through traditional and emerging preservation technologies. Food scientists conduct research to mitigate chemical and microbial risk factors in foods and to understand the causes of food deterioration and spoilage. Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. Food scientists also work with existing and emerging companies preparing organic, natural, kosher, and halal food products. Graduates of the food science program are well positioned to meet the evolving challenges, needs, and opportunities of the food industry not only in the Pacific Northwest, but also nationally and internationally. Graduates begin careers in food quality assurance, food safety microbiology, technical sales, production management, product extension or development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies. Food Science students learn to convert food commodities into high quality, safe and nutritious food products. As part of the BS degree, students receive training and learn skills relative to the production, processing, preservation, safety, evaluation, and distribution of foods. Our graduating seniors will: 1) show a depth of knowledge within Food Science that reflects an appropriate degree of specialization; 2) understand how the methods and concepts of Food Science relate to those of other disciplines, and possess the ability to engage in cross-disciplinary activities; 3) identify, summarize, and define the issue or problem at hand; 4) use information effectively to accomplish a specific purpose, using critical and creative thinking; and 5) communicate effectively with the targeted audience. The General Option emphasizes open electives so students can take specific classes in their area of interest or choose a minor to complement their degree. This option prepares students to work in the food industry and related industries, government agencies, and governmental organizations. This degree is IFT accredited and provides a strong science background leading to graduate or professional degrees in various fields. The Fermentation Science Option is for students interested in yeasts, bacteria and molds, the science behind fermented beverages and foods, and industrial-scale applications of fermentation technologies. This option prepares students to work in the food, supplement, and pharmaceutical sectors. Students with specific interests can gain additional education by taking elective courses, participating in internships with food companies, and/or conducting a research project with a faculty member. Numerous summer internships are available to gain practical hands-on training. Contact your advisor for more information. Graduate programs are also available that lead to the degrees of Master of Science and Doctor of Philosophy in Food Science.