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Department of Food & Nutritional Sciences

Food Science Program - Undergraduate

FNS Food Product Development Team at SEIFT April 2017 Competition
FNS 2017 Food Product Development Team
L to R: A. Robinson, L. Franklin, A. Barboza, J. Gates & C. Greer, Placed 3rd at
IFT South Eastern Section (SEIFT) Students Competition in Huntsville, AL on April 11

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.  Beginning their sophomore year, students take specialized courses in food science and related areas.  

Upon graduation, several career options are available to students 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, related governmental and non-governmental organizations. The program also offers excellent preparation for graduate study in food science, nutritional science or other 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. 

The Undergraduate Food Science Program
Approved by the Higher Education Review Board (HERB)
Institute of Food Technologists
525 W. Van Buren Street
Suite 1000, Chicago, IL 60607.

IFT Re-Approval