Food Science
Program Overview
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.
Program Summary
Program Credits: 66.0 - 69.0 Credits
Status: Open Enrollment
Introductory Course: NDFS 250
Beyond The Classroom
Engaging in internships, mentored research, associations and clubs related to your program is an important step in linking your education with the real world. These experiences enhance your education and prepare you for both further schooling and your future career.
Possible Occupations
With a Bachelors
- Food Safety Analyst
- R&D Research Assistant
- Food Technologist
- Human Resource Coordinator
- Associate Food Scientist
- Plant Manager
- Marketing Manager
- Regulatory Inspector
- Quality Assurance Director
- Product Manager
- Food Ingredient Technical Salesman
- Food Molecular Biologist (Paired with a Biology major or minor)
- Pharmacy Technician
- Preprofessional School Applications
With a Masters
- Above listed positions with added responsibilities and management perspectives
With a Doctorate
- Above listed positions with added responsibilities and management perspectives
MEET YOUR ACADEMIC ADVISOR
To learn more, schedule an appointment with Life Sciences Advisement at 801-422-3042.