Food Science majors apply principles of basic and applied sciences to the design, creation, manufacture, packaging, distribution, and utilization of safe, nutritious, and enjoyable foods and food products. The curriculum allows flexibility for concentrating in one of two areas.
In the Food Science and Technology Concentration, students may emphasize business, culinary science, (one of three national programs that have been approved by the Research Chef's Association as Culinology®), engineering, food packaging, and additional sciences that complement requirements of the Institute of Food Technologists.
The Nutrition and Dietetics Concentration emphasizes nutrition and related areas. It is currently granted approval status by the Commission on Accreditation for Dietetics Education of the American Dietetic Association.
Food processing industries, ingredient manufacturers, and packaging suppliers employ graduates in new food product development, quality assurance, production management, and technical sales. State and federal agencies also need graduates for food safety and regulatory positions. With the Nutrition and Dietetics Concentration, employment opportunities include dietitians, nutritionists, consultants, and food specialists. Placement rates are high for these fields, and graduates are also well prepared to pursue graduate study in many areas.
The Department of Food Science and Human Nutrition also offers an accelerated five-year combined bachelor's/master's program that allows students to count up to twelve hours of graduate credit toward both the BS degree in Food Science and MS degree in Food, Nutrition, and Culinary Sciences. Details are available from the Department of Food Science and Human Nutrition.Department Website