Food science is the multidisciplinary study of food and the application of knowledge thus gained to developing food products and processes, preserving and storing food, and assuring food safety and quality. Food science addresses the conversion of raw agricultural products into a nutritious, convenient, and economical food supply. Most of the food products available in grocery stores were developed, produced, and tested by food scientists. Students graduating in food science are well prepared for immediate employment in the food industry. The technical track curriculum is approved by the Institute of Food Technologists, the principal professional organization of food scientists, and provides excellent preparation as a premedical, predental, or other preprofessional major. With the addition of one credit hour, students graduating in the technical track are able to obtain a minor in chemistry. Students pursuing the management track are eligible to apply for a business minor and are well prepared for graduate studies in a Master of Business Administration (MBA) program.
Valuable experience is gained through numerous opportunities available in the program, including faculty-mentored research, employment within the department, and paid food industry internships. Students also develop a network of professional contacts through participation in the Food Science Club, professional organizations, and national competitions. Scholarships are available from department, college, university, and professional organizations.
Exciting careers are available in such areas as food product development, production management and sales, ensuring food safety and quality, or basic research. Salaries are highly competitive. Typically there are not enough graduates to fill all the unique and challenging opportunities available in the worldwide, multibillion dollar food industry. The many facets of food science provide employment in large and small food companies, food ingredient companies, government agencies, and universities. Graduates are prepared for immediate employment, further study toward advanced degrees, or professional programs such as medicine, dentistry, pharmacy, law, and business.
PRACTICAL EXPERIENCE AND INTERNSHIPS:
Most students can get hands-on experience working several semesters with faculty on research projects. Summer work opportunities are available with many food companies in numerous cities. The department has developed ongoing summer internships with several food companies.
PROFESSIONAL ASSOCIATION:
BYU’s food science technical track curriculum has been reviewed and approved by the Institute of Food Technologists (IFT), the professional society of food scientists.
HONORARY SOCIETIES AND CLUBS:
Students and faculty interact in the various social, service and career-related activities of the Food Science Club. The Food
Science Club is a student chapter of IFT and participates in the statewide IFT Bonneville Section, which helps students develop a
network of professional contacts. Students may also participate in Food Science College Bowl and other student competitions
sponsored by IFT.
CLASSES:
Consult with a faculty advisor prior to finalizing your
curriculum plan.
Complete the following core requirements:
Chem 105* General College Chemistry
MMBio 221* General Microbiology
MMBio 222 General Microbiology Lab
NDFS 250 Essentials of Food Science
NDFS 251 Essentials of Food Sci Lab
NDFS 350 Food Analysis
NDFS 355 Food Process Engineering
NDFS 361 Food Microbiology
NDFS 362 Food Commodity Processing
NDFS 462 Food Regulations & Quality
Phscs 105* Introductory Applied Physics
Stat 221* Principles of Statistics
Complete one of the following tracks:
a. Food Science Technical Track:
Complete the following:
Chem 106 General College Chemistry
Chem 107 General College Chemistry Lab
Chem 351 Organic Chemistry
Chem 352 Organic Chemistry
Chem 353 Organic Chemistry Lab
(1 hour required)
Chem 481 Biochemistry 1
NDFS 200 Nutrient Metabolism
NDFS 450 Food Chemistry
NDFS 464 Food Sensory Evaluation
NDFS 465 Food Product Development
Phscs 106 Introductory Applied Physics
TMA 150 Public Speaking
Complete one course from the following:
Math 112* Calculus 1
Math 119* Introduction to Calculus
b. Food Industry Management Track
Complete the following:
Acc 200 Principles of Accounting
Bus M 300 Financial Management
Bus M 488 Agribusiness Management 1
Bus M 489 Agribusiness Management 2
Chem 285 Intro Bio-organic Chemistry
Econ 110* Econ Principles & Problems
NDFS 100 Essentials of Human Nutrition
NDFS 191 Introduction to Food Science
NDFS 399R Academic Internship
(1 hour minimum required)
Org B 320 Organizational Effectiveness
Complete one course from the following guest lecture
series:
Bus M 371R Entrepreneurship Lecture Series
Bus M 380 Executive Lectures
Bus M 382 Financial Services Lecture
Series
Complete one of the following major electives:
Bus M 372 Basic Entrepreneurship Skills
NDFS 200 Nutrient Metabolism
NDFS 450 Food Chemistry
NDFS 465 Food Product Development
During the junior year or upon declaring food science
as a major, students are strongly encouraged to
select one of the following options to enhance career
preparation (Food Industry Management track MUST
take one credit of NDFS 399R to graduate):
A. Choose a research topic and faculty mentor.
Working in a research laboratory for 10–20
hours per week over the course of eight months,
the student has daily contact with graduate
students, technicians, and fellow undergraduate
colleagues and frequent interactions with a
faculty mentor. Student research often leads to
participation in a publication and/or a
presentation at a professional meeting. NDFS
494R credit is available.
B. Produce a senior thesis in collaboration with a
faculty mentor, derived primarily from library
study that extensively explores the relevant
questions. The thesis is written in the format of a
