Department of Food and Nutritional Sciences
Food Science Program
The Food Science option, a B.S. degree program, integrates food science, chemistry, physics, biology/microbiology and mathematics in an applied manner. The curriculum is intended to give a firm foundation in science and technology associated with food product development and food processing as they relate to the human body. Students majoring in both food science and nutritional science have a common curriculum in their freshman year. Beginning in their sophomore year, students take specialized courses in food science and related areas. Upon graduation, several career options are available to those majoring in food science. These include research and training programs in the food industry, opportunities in teaching and research, and administrative careers in food related industries, governmental and non-governmental organizations. Examples of career opportunities in food science include, Quality Assurance/Control, Food Technician/Technologist, Food Chemist/Microbiologist, Sensory Scientist, Flavor Chemist, Food Nutrition Researcher, Food Research Assistant, Product Development Scientist, Culinary Technologist, Laboratory Assistant, Consumer Affair Representative Food Engineer, Food Packaging Engineer, and Food Safety among others. The program also offers excellent preparation for graduate study in food science, nutritional science or several related areas. This program is approved by the Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT), Chicago, IL (http://www.ift.org/community/students/approved-undergrad-programs.aspx), the national approving body of undergraduate food science programs across the United States.
Department of Food and Nutritional Sciences, 204 Campbell Hall, Tuskegee University, Tuskegee, AL 36088
Phone: 334-727-8162 begin_of_the_skype_highlighting 334-727-8162 FREE end_of_the_skype_highlighting, Fax: 334-727-8493, E-mail: email@example.com