Interested in an exciting and challenging career that offers opportunities for professional advancement, travel, and the satisfaction of making a difference in achieving a healthy diet for people everywhere? Then a major in food science may be just what you are looking for.

Students in the undergraduate program benefit from a committed faculty, small classes, and an emphasis on teamwork and shared responsibility for learning. The undergraduate program in Food Science is designed to accommodate students with a variety of interests and career goals. The department has four specialization options.

Food Science Option

The Food Science option provides an integrated curriculum that blends fundamental science with the more applied aspects of the science of foods. The option includes core courses in the microbiology and safety of foods, their processing and engineering, the chemistry of foods and food ingredients, and means of characterizing their sensory attributes. (Click here for curriculum outline)

Food Operations and Management Option

The Food Operations and Management option deals with the principles and practices pertinent to efficient management of food processing, preservation, distribution and marketing operations. This option is offered to meet the needs of students that are more interested in the business or marketing side of the food industry. (Click here for curriculum outline)

Food Biotechnology Option

The Food Biotechnology option is the application of biological techniques to food processing and analysis. For example, food biotechnologists may use recombinant DNA technology to manufacture food ingredients or to develop biosensors for detection of food-borne pathogens. This option has fewer required courses than the above two to allow for flexibility in meeting the varied needs of students interested in food biotechnology. (Click here for curriculum outline)

Enology/Viticulture Option

This option consists of two separate tracks, one in the department of Food Science (Enology/Viticulture) and one in Horticulture (Viticulture/Enology). The Enology/Viticulture option will provide necessary viticulture background while emphasizing the wine production aspect of the industry. (Click here for curriculum outline)

All of the options provide a strong foundation in the physical, biological, and social sciences. College distribution requirements ensure a broad educational background for all students. Student groups and organizations such as the Food Science Club, product development and college bowl teams, and the Institute of Food Technologists Student Association provide opportunities for students to develop leadership skills and network with food science professionals. All students are strongly encouraged to complete internships in the food industry during the summers and to participate in undergraduate research programs on campus. Graduates are prepared for professional careers in the food industry, government and academia. More than 50% of our graduates go on to graduate or professional schools.