College of Agriculture and Life Sciences
Curricula in Food Science and Technology
It is important that people have the knowledge to make the right food choices when eating at home and away from home. Graduates from the Department of Nutrition and Food Science enter careers where they: 1) help develop, distribute, and market foods that people want to eat; 2) find out how foods (and nutrients) work in our bodies to promote health; and 3) teach people to choose foods (and lifestyles) to help them be healthy. The curriculum in Food Science and Technology provides student with an exciting opportunity to study food chemistry, food analysis, food product development, food process operations, food processing, food bacteriology, microbiology, nutrition, and management. Other courses offered include meats, poultry, Hazard Analysis and Critical Control Points, wine production, fruits and vegetables, and baking.
Graduates in the field of food science qualify for management, technical, sales, food processing, quality assurance, engineering, product development, pharmaceuticals, marketing, and sensory evaluation. Beyond career opportunities, there are also immense opportunities for internships, scholarships, and study abroad. The Bachelor Science in Food Science and Technology offers two options that allow students to take courses in their area of interest, science or industry.