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 is