Food Science

College of Agriculture

The field of Food Science applies science, such as microbiology and biochemistry, to discover ways to improve the taste, nutrition, and value of the food supply. A food scientist possesses the skills necessary to convert raw food products into safe, attractive foods and beverages. Graduates apply scientific knowledge and economic principles to food production, storage, distribution, product development, quality control, inspection, and sales, or they, pursue graduate studies in food processing, microbiology, or chemistry.

Food Science Website

Plan of Study


Related Career Interests


Science and Research

Careers in Food Science
  • Quality assurance
  • Product development
  • Research
  • Technical services
  • Product procurement
  • Food communication
  • Package design
  • Consumer education and protection
  • Graduate or professional school
  • Transfer to Food Science
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